Chef Taryn Marquez, who is living with ‘long Covid’, shares 3 foods she no longer eats at restaurants

Taryn Marquez, who calls herself a “disabled chef living with long Covid” has been sharing her journey on Instagram. The Latina chef, who also has Mast Cell Activation Syndrome, is extremely particular about her food habits. In a post recently, Marquez wrote, “I didn’t realise how much my safety training would prepare me for life with chronic illness. It’s intriguing how masking and dietary allergens are discussed, but food safety often isn’t.”

According to her, “immunocompromised individuals should avoid sushi due to raw fish’s risk of foodborne pathogens”. “Burgers pose dangers with undercooked meat containing harmful bacteria like E. coli. Romaine lettuce in salads can harbour E. coli if improperly washed or handled. While I eat these at home with caution, restaurants may not be as cautious,” said Marquez.

Opt for cooked sushi, and medium-well, or well-done burgers. “As for salad, I would avoid it altogether. Most restaurants use conventionally grown lettuce with pesticides and wash with tap water, reducing but not removing harmful bacteria. It is way more common than people realise,” exclaimed Marquez.

Taking a cue from her food diary, we turned to Nadendla Hazarathaiah, consultant surgical gastroenterologist, GI oncology, HPB & Bariatric surgery, advanced laparoscopic surgeon, Gleneagles Hospitals, Lakdi Ka Pul, Hyderabad who said that individuals with long Covid, or a condition where symptoms of Covid-19 persist — like allergies, no taste or smell — “must avoid foods like sushi, burgers, and salads due to potential impact on their compromised immune systems and digestive health.”

Sushi, particularly when it involves raw fish, can pose a risk of foodborne illnesses, which individuals with long Covid may be more susceptible to due to weakened immunity. “Burgers, especially those high in saturated fats and processed ingredients, can lead to inflammation, exacerbating symptoms like fatigue and joint pain that are common in long Covid. Additionally, the high-calorie content can contribute to weight gain, further straining the body’s recovery processes,” said Dr Hazarathaiah.

 

View this post on Instagram

 

A post shared by The Long Covid Chef (@bloom19official)

Salads, while generally healthy, can also pose risks if not prepared with caution. According to Dr Hazarathaiah, raw vegetables can harbour bacteria like E. coli or Salmonella, and those with long Covid may have reduced digestive resilience, making them more prone to gastrointestinal disturbances. “Moreover, certain salad dressings are often high in sugar and unhealthy fats, which can contribute to inflammation and worsen symptoms. For long Covid patients, it’s essential to focus on a diet that is rich in easily digestible, nutrient-dense foods that support immune function and reduce inflammation, aiding the body’s recovery and overall well-being,” said Dr Hazarathaiah.

Unless the food is over-washed or overcooked, one should not worry about losing the nutrient value. “A cut salad works well. One should include onions in their diet since they are anti-inflammatory and rich in antioxidants. Add some pepper as it has anti-viral properties and some lime for vitamin C. Should avoid re-cooked salads and cold salads,” said Dr Hazarathaiah.

DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.

Disclaimer: The copyright of this article belongs to the original author. Reposting this article is solely for the purpose of information dissemination and does not constitute any investment advice. If there is any infringement, please contact us immediately. We will make corrections or deletions as necessary. Thank you.