Food rotation is something I have been thinking about for some time, but have never tried to implement it in any serious or organised fashion.
Recently, I came across the Special Foods website, a company which specialises in “products are for persons with food allergies and/or intolerances, chemical sensitivities, mold allergies, for persons on rotation diets, for persons interested in incorporating Special Foods!TM into their diets for a variety of nutritional and health reasons, and for the adventuresome gourmet.” The website doesn’t seem to have been updated since 2002 so I’m not sure if the business is still functioning.
In any case, I found the sample of a seven-day rotation diet to be very interesting because of the number of “exotic: foods included which really aren’t exotic to residents of the Malayan peninsula. See how many familiar foods you can spot:
All this is quite inspiring because it means that it’s quite possible to manage a rotation diet based on familiar tastes and everyday foods in Singapore. Entirely new ingredients can be confusing to cook and disconcerting in taste. Although I love soba, which is made from buckwheat flour, in my experience, buckwheat grains do not make an easy substitute for rice :P.
The meat section on this list looks a bit harder but it really shouldn’t be because even Carrefour sells crocodile meat :)!! Common Singapore dishes already include a large variety of fish and shellfish as well as lamb and goat. (An excuse to eat oyster omelette and sup kambing?!?…need to find a way round the various spices and garnishes, and given how oily both these dishes are, not recommended for regular consumption!) The oil section is definitely the most difficult. Unusual oils can be extremely expensive for one thing. I’ve not tried most of the oils on the list — I wonder if they have any strong and distinctive taste?
Since so many of these ‘exotic’ foods are already common in the local diet, perhaps we are already naturally rotating our foods a fair bit? As I have been on an extremely restricted diet for a while, I’m now trying to gradually expand my range but also to avoid triggering food sensitivities by making more of an effort at food rotation. Learning how to use non-wheat flours is first up on my list.