Healthy eating is often touted as a universal solution for improving well-being, but as I’ve discovered, it’s anything but one-size-fits-all. About 18 months ago, I embarked on a journey that transformed my approach to nutrition. Working with a nutritionist, we conducted DNA testing that revealed some surprising and life-changing insights about my dietary needs.

I learned that I had to avoid foods containing gluten, low histamine, and folic acid. Additionally, I discovered that most fruits were off-limits for me. This was on top of my pre-existing need to avoid monosodium glutamate (MSG). Each of these dietary restrictions has profound effects on my health.

Consuming gluten, for instance, causes my body to swell dramatically, making me look and feel as if I’m about to burst, much like a scene from the Alien movie series. Low histamine foods trigger systemic hives, sending my immune system into overdrive. Folic acid, on the other hand, is highly toxic for me, which explained in part my history of nine miscarriages. MSG wreaks havoc on my heart rhythm, making it erratic. Additionally, I have a tendency to produce too much insulin, so I avoid foods that might trigger this response, like fruits and jams. Any one of these foods can also trigger my fibromyalgia, causing widespread pain and fatigue.

Healthy eating, for me, is critical for maintaining a balance within my immune system. Over the years, I tried several popular diets, like the Atkins Low Carb Diet and the Keto Diet, hoping they would help manage my symptoms. Unfortunately, these diets landed me in the hospital with acute pancreatitis. I realized that my body needs a balance of carbs and fats to function properly.

My husband and I both cook, and we’ve made it a point to prepare meals from scratch. We’ve learned which brands to avoid (Campbells and Knorr) and which ones I can safely eat (Barilla). Our diet consists mostly of whole foods, primarily vegetables, avoiding dark leafy greens like spinach and kale.

Recently, we discovered that certain foods exacerbate my migraines while others help manage them. Spicy foods, for example, can cause my headaches to intensify significantly and seem to race through my body to the nearest exit point, if you know what I mean. Foods with caffeine, like coffee and chocolate, don’t necessarily improve my migraines but don’t make them worse either. Plus, like many women, chocolate and coffee generally make me feel a little better, though only in moderation.

A friend of ours had a similar experience with dietary adjustments. After undergoing different DNA and blood tests, she discovered she was allergic to pepper and garlic—seasonings she had used in every meal. By eliminating these from her diet, she was able to stop taking daily allergy pills.

In America, the Standard American Diet (SAD) often falls short of meeting individual nutritional needs, leading to a host of health issues. When we don’t feel good, one of the first things we should examine is our diet. In my case, genetic factors dictate my inability to process gluten, MSG, and folic acid. Other reactions are due to an autoimmune disorder that affects my response to certain foods.

Healthy eating is not a universal prescription but a personalized journey. Over the next 30 days, I’ll share more about my personal experiences and the importance of self-care practices that have helped me navigate these dietary challenges. Remember, your journey to health starts with understanding and meeting your body’s unique needs.