Introduce yourselves!!

[nini2033a@yahoo.com]

I used to be lactose intolerant and allergic to tropical fruits and others (with my throat swelling up, hives,

Wait, were those IgE that cleared up? My allergies are almost split down the middle with IgE's and IgG's. I was under the impression that the IgE's were for life and only the IgG's had a chance of clearing up?
My milk allergy seems to be the strongest. Apparently I have had these forever, because as a child with migraines, I was told that my blood reacted to everything they tested, except potatoes and lettuce. I knew that I couldn't live on just potatoes and lettuce, so I ignored the findings.
I did stay away from certain things that I had stronger reactions to, avacados, chocolate, soy and alcohol,(the reactions ranging from swollen tongue and difficulty breathing with avacados, to severe migraines with the other 3)...
Even now, I am not staying away from all my allergies because I dont know what to eat, but ( for the last year) I am staying away from a lot of them. The difference for me is that my 3 kids were diagnosed with allergies and in trying to keep them away from theirs, I am making new foods and staying away from many of mine.
I have 2 main reactions,,,, to the IgE allergies, I tend to bet painful blisters in my mouth, and to the IgG allergies, I tend to spend the next 36-48 hours in the bathroom and have bad tummy cramps.
I would really love to heal as many of mine as possible. I understand that I will probably always be GF/CF/SF, but if I could add back in all the fruits and veggies I would be sooooo happy.
the fruits and veggies that I react to include: banana, lima & pinto beans, broccoli, cauliflower, corn, cherimoya,carrots, celery, persimmon, pineapple, coconut, lemon, lettuce, melons, orange, onion, peach, pear, peas, summer squash, and potato.
I am eating carrots, pears & potatoes on a rotation.
I just don't know what to eat especially that I can get the whole family to eat so I am not making multiple meals 3 times a day.
Sorry for the book......

[angela]

hi, I'm Angela from Somerset in South West England. I am 59 and been a vegan for about 16 years. I am dairy intolerant anyway. I had been wheat free for about 8 years but after feeling exhausted all the while and very ill my dietician who was concerned about possible diabetes has now confirmed I am coeliac.My daughter has been coeliac for 30 years and the dietician said it had to come from somewhere but my diet has been masking it. I feel relieved to know what is wrong and fel so much better after 3 months doing my best to stick to a gluten free diet but still feel a little poleaxed at the implications of being 100% gluten free, even to not sharing a toaster unless I use toaster bags. I had never thought about this with my daughter but I am very intolerant to gluten and was really ill after a restaurant used soy sauce 2 weeks ago and I was so ill for 4 days.
It is wonderful to hear from others who are vegan and on a GF diet. I work as a learning supporter in a college and my favourite GF food at the moment is scones made with BiaNua flour;I make vegan cheese ones and fruit and freeze them, spread with jam or dairy free spread, ready wrapped to take out as snacks, perfect for work. Any scone recipe works, just eat or freeze asap.

[DeCoo Health Designs]

I am a health counselor working with others who are gluten intolerant. I have been gluten intolerant for years and never really knew it but I usually didn’t feel right after eating. I was raised with a mostly vegetarian family and never understood why I had so many digestive issues. I ate healthy, all the right things: fruits, veggies, whole wheat breads and whole grains. Little did I know that my favorite food, bread, was killing me. Through a serious of events where I became a martial artist, a full vegetarian and had a major accident that left me immobile for months I started doing research on why my health wasn’t up to par, even though I ate all the “right things”. I went back to school and found out through my studies that gluten was the culperate to all my ailments. I upgraded my career and became a Health Counselor focusing on clients with gluten intolerance.
Today I share with the world my newfound love of life and support others in creating a life worth living free of chronic pain
Please feel free to check out my website: sujeydecoo.com.
Be well

[dexodro]

Hello, my name is Brandon, and I am a vegan who is unable to eat gluten. Well, it's not been officially diagnosed, but after years of stomach pain, and other, less savoury, afflictions, I stopped eating gluten-containing products, and I haven't had an episode since, so I assume that is what is wrong with me.

It's a hard road, though, given that I'm living in a city with very few gluten alternatives, and I'm pretty much living a rather unhealthy life in which I eat very little. I hope to gather some ideas for foods and diet plans for me to survive and be healthy enough to play with my daughter again.

Glad to meet you all.

[DeCoo Health Designs]

Welcome. What city do you live in? I know how hard it can be when you first learn you can't have gluten. It's a challege but there are ways around avoiding gluten.
Drop me a line. I have some ideas to share if you like
Be well

[dexodro]

Originally Posted by DeCoo Health Designs

Welcome. What city do you live in? I know how hard it can be when you first learn you can't have gluten. It's a challege but there are ways around avoiding gluten.
Drop me a line. I have some ideas to share if you like
Be well

Timmins, Ontario.

It's not a small town, mind you, but it's not big, and it's pretty much only a mining town. We only just recently began getting gluten-free alternatives ( though only so far as gluten-free pasta and snacks, but nothing major ).

[Valerie]

Nini, that's a lot of allergies. Still it seems there are plenty of foods left. You listed banana, lima & pinto beans, broccoli, cauliflower, corn, cherimoya,carrots, celery, persimmon, pineapple, coconut, lemon, lettuce, melons, orange, onion, peach, pear, peas, summer squash, and potato. And of course soy and gluten. You are really left with whole foods, which are healthiest anyway.

Here are some ideas: Mango and papaya "pudding" - just put it in a food processor or blender until pureed, then chill and eat. You can also pour a bowl of berries and put this over it (thinned) as a type of cereal. I do this with banana milk and blueberries all the time.

Quinoa or millet as a staple grain. Amaranth too. You could make breakfast porridge in the crockpot with a quarter cup each and 2 cups water. It will be bland but then you can add maple syrup, jam, etc.

Sweet potatoes. Cut as fries. Or baked and mashed with almond butter and topped with raisins.

Kale or other greens. Although you listed both lettuce and broccoli and allergens, so I don't know if you can do other greens.

I don't see tomatoes on your list, which surprises me because they are pretty allergenic. You could make lasagne with rice noodles, spinach and mushroom filling and use cashew "cheese" for the ricotta. Look on raw websites for a cashew or macademia nut cheese recipe.

You are a challenge. Love a challenge. How old are your kids? Likes and dislikes?

[nini2033a@yahoo.com]

Warning.... book ahead....
Yes, challenging to keep it interesting... I have 3 kids, the oldest, 20 should be GFCFSF, she has aspergers but refuses to change the way she eats, except that she has recently given up liquid milk. Then I have an 18 year old Athalete who is corn, banana, soy,mustard free and should be casein free but refuses to give up her lattes. Then I have a 7 year old with 29 diagnosed allergies, but recently he has begun to eat some with little problem, he can now eat small amounts of rice, tomatoes, garlic and pineapple. I look forward to healing his gut enough to put oatmeal back in. He will probably always need to be GFCFSF and corn free too. All my kids and my husband are big meat eaters though so once I find something good for myself, they can add on to it if they want. Right now I am a short order cook, once the 2 teenagers leave for college in the fall, mealtimes should be easier with nobody demanding junk foods or making themselves completely separate meals and trashing the kitchen in the process...lol
My 7 year old used to be really picky but since he jas been GFCFSF etc,, his palate has really opened up alot. Now he is like a typical kid in his picky-ness. He used to pretty much subsist on hot dogs and cheese sticks and berries.
Of course in the summer, he pretty much subsists on smoothies, green smoothies and popsicles made from those. (I throw in flax seed and chia seed) he pretty much wont eat any grains except buckwheat crackers I found on vacation in Europe and sent a big box home (6 month supply?) and he wont eat many veggies unless they are hidden, like the sneaky chefs cookies with white beans in them or brownies with spinach & blueberries hidden in them. I hide alot in smoothies or spaghetti sauces...

[trustngod]

Nini,

Wow, you've got a lot going on! Just hang in there and take (yet another) deep breath and forge ahead. I'm new at this myself but I'd just like to extend a 'welcome' hug and invite you to keep coming back.

[theonejax]

IgE and IgC.
CF/GF/SF.

What do they mean?

I've been slogging through so much data (mostly on labels and in recipe books) that these terms have either been forgotten already or just never got absorbed. I'm positive I've seen both of them before, but I can't recall what they mean.