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About To Go Dairy Free And Depressed As All Get Out About It


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36 replies to this topic

#31 shai76

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Posted 25 February 2007 - 03:39 PM

I was diagnosed allergic to milk when I was in college. I ate pizza and ended up in the emergency room on breathing treatments. It was scary. After testing and eliminating it from my diet a lot of my skin problems and asthma cleared up. I've been dairy free for almost 10 years.
It was hell at first. I loved cheese....macaroni and cheese, cheesy piza, jalapenos stuffed with cheese....it was my favorite food. I'm so used to it now that the smell of cheese is digusting to me. It smells like something rotting. I also have air born milk allergies. To cook stuff with milk in it around me makes me have breathing problems and hives.
I guess you have more alternatives though, because I am anaphylectic allergic to soy as well.
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allergy to wheat/oats, milk, eggs, corn, yeast, tree nuts, turkey, seeds, mold, dust, dander, pollens, soy and other legumes
Son: allergy to milk, avoiding nuts, eggs, fish

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#32 hathor

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Posted 26 February 2007 - 09:41 AM

shai76, what do you do for bread and crackers?

I recently found out I am intolerant to gluten, dairy, egg, soy, and yeast. I've ordered a mix from Breads from Anna that lack these things; I'm hoping it's good. I haven't found any crackers yet. The ones without yeast have soy and the ones without soy have yeast. :blink: I haven't had time for a complete job researching everything out there, though.

Just thought you might have some suggestions :)

One thing I'm unclear on is how to cope with this yeast intolerance. I've never noticed a reaction, so I can't go by that (obviously far short of an allergy). Do you react to baked goods made with yeast -- or simply those foods that have things like nutritional yeast or yeast extract added to them? Can you handle gluten-free beer? Wine? (I read one site saying that allergic reactions to the yeast in wine are rare.) I also have an antibody score just over the threshold so I'm really uncertain how important this is to me.

I've also read about how many celiacs also have antibodies to yeast. I see very few avoiding it, probably because they haven't been tested :lol:

Any information you have on yeast would be appreciated. The research I've done mostly talks about what people on anti-Candida diets should not eat, which is obviously different.

About soy -- do you react to soy lecithin? Soybean oil?

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McDougall diet (low fat vegan) since 6/00
Gluten free since 1/6/07
Soy free and completely casein and egg free since 2/15/07
Yeast free, on and off, since 3/1/07 -- I can't notice any difference one way or the other

Enterolab results -- 2/15/07
Fecal Antigliladin IgA 140 (Normal Range <10 units)
Fecal Antitissue Transglutaminase IgA 50 (Normal Range <10 units)
Quantitative Microscopic Fecal Fat Score 517 (Normal Range <300 units)
Fecal anti-casein (cow's milk) IgA antibody 127 (Normal Range <10 units)
HLA-DQB1 Molecular analysis, Allele 1 0501
HLA-DQB1 Molecular analysis, Allele 2 06xx
Serologic equivalent: HLA-DQ 1,1 (subtype 5,6)
Fecal anti-ovalbumin (chicken egg) IgA antibody 11 (Normal range <10 units)
Fecal Anti-Saccharomyces cerevisiae (dietary yeast) IgA 11 (Normal range <10 units)
Fecal Anti-Soy IgA 119 (Normal Range < 10 units)

#33 jnclelland

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Posted 26 February 2007 - 09:47 AM

I recently found out I am intolerant to gluten, dairy, egg, soy, and yeast. I've ordered a mix from Breads from Anna that lack these things; I'm hoping it's good.


Fear not - it's yummy! I first ordered it when I was having a problem with yeast; after a few months I stopped reacting to vinegar and other yeasty things, but I liked the bread so much that I kept ordering it. It's a little bit crumbly, and definitely best when it's fresh, but the taste and texture are really nice! One tip: at first I found that it got too brown on the top when I baked it, so now I bake it for 75 minutes at 350 (rather than 70 minutes at 375 as the directions say), and I cover it with foil for the last half hour or so.



I've also read about how many celiacs also have antibodies to yeast. I see very few avoiding it, probably because they haven't been tested :lol:

Any information you have on yeast would be appreciated. The research I've done mostly talks about what people on anti-Candida diets should not eat, which is obviously different.

About soy -- do you react to soy lecithin? Soybean oil?[/color]



I haven't had any testing, but when I first went gluten-free, I realized that I would also react (with a rash) to vinegar and other fermented-type things. I started taking acidopholus regularly, and after a few months, this got better. I think I probably have a low-level Candida problem, but taking acidopholus seems to keep it mostly in check.

As for soy, I react to soy everything, including lecithin. :(


Jeanne
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#34 hathor

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Posted 26 February 2007 - 01:42 PM

I can hardly wait to get the bread now. Thanks for the baking tip. I imagine things can vary depending on your oven too.

I also ordered the banana and pumpkin bread mixes.

Maybe at some point I will try to bake from scratch. But trying to find a recipe that lacks all these things is proving difficult. One has to start making substitutions and gluten-free baking is apparently tricky to begin with. I have no experience baking regular bread, either.

When I asked Enterolab about what products I needed to avoid, they just told me to skip anything with yeast or soy on the label, except that soy lecithin "seems to be OK as far as we can tell." When I don't notice a reaction it is hard to know what to do. All the searching I've done for "yeast-free" diets seems to come up with anti-Candida lists, which end up having lots of things other than just ones that say yeast.

What bothered me the most about the results is that I thought this meant I was supposed to give up wine. But wine doesn't say "yeast" on the label, does it? :rolleyes: That's why I was doing all this research (or trying to) about yeast sensitivity. Hard to find much on it, though.

My soy score is much higher so I guess I do need to avoid it. But eliminating soy sauce is hard -- it seems like this cuts out entire cuisines. I suppose I can get plain steamed veggies at the Chinese restaurant, but that hardly seems worth leaving home for. I also had just found a gluten-free pasta I like better than any other I've tried, and it has soy flour in it. Sigh ... I think I jinxed myself by posting various places about how good the pasta was :o

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McDougall diet (low fat vegan) since 6/00
Gluten free since 1/6/07
Soy free and completely casein and egg free since 2/15/07
Yeast free, on and off, since 3/1/07 -- I can't notice any difference one way or the other

Enterolab results -- 2/15/07
Fecal Antigliladin IgA 140 (Normal Range <10 units)
Fecal Antitissue Transglutaminase IgA 50 (Normal Range <10 units)
Quantitative Microscopic Fecal Fat Score 517 (Normal Range <300 units)
Fecal anti-casein (cow's milk) IgA antibody 127 (Normal Range <10 units)
HLA-DQB1 Molecular analysis, Allele 1 0501
HLA-DQB1 Molecular analysis, Allele 2 06xx
Serologic equivalent: HLA-DQ 1,1 (subtype 5,6)
Fecal anti-ovalbumin (chicken egg) IgA antibody 11 (Normal range <10 units)
Fecal Anti-Saccharomyces cerevisiae (dietary yeast) IgA 11 (Normal range <10 units)
Fecal Anti-Soy IgA 119 (Normal Range < 10 units)

#35 jnclelland

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Posted 26 February 2007 - 02:47 PM

I can hardly wait to get the bread now. Thanks for the baking tip. I imagine things can vary depending on your oven too.

I also ordered the banana and pumpkin bread mixes.



Oh good - those are yummy too! Even my non-gluten-free kids liked them. :)


What bothered me the most about the results is that I thought this meant I was supposed to give up wine. But wine doesn't say "yeast" on the label, does it? :rolleyes: That's why I was doing all this research (or trying to) about yeast sensitivity. Hard to find much on it, though.


Well, I was kind of making it up as I went along, but it seemed for me that the yeast problem was basically anything fermented: vinegar, wine, soy sauce, etc. (This was before I realized I had a soy intolerance too.)


My soy score is much higher so I guess I do need to avoid it. But eliminating soy sauce is hard -- it seems like this cuts out entire cuisines. I suppose I can get plain steamed veggies at the Chinese restaurant, but that hardly seems worth leaving home for. I also had just found a gluten-free pasta I like better than any other I've tried, and it has soy flour in it. Sigh ... I think I jinxed myself by posting various places about how good the pasta was :o [/color]



Tell me about it! I was gluten/casein-free for a year before I realized I had a soy problem, and I think soy is by far the hardest of the three. Gluten can mostly be faked, and dairy can be faked except for cheese, but with soy, whole categories of food are just GONE. I REALLY miss Chinese food!!! But I also like not having itchy hands all the time. -sigh-


Jeanne
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#36 eLaurie

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Posted 02 April 2007 - 03:56 PM

Update to say thanks to those who encouraged me early on. I'm still casein free and feeling better. Not sure if some of that can be attributed to outdoors and sunshine, but I'm not going to challenge with casein anytime soon. And thankfully, I'm feeling better though I'm taking in a good bit of soy, so that doesn't seem to be yet another needed restriction.

Some subs I love: coconut milk bread pudding with a cinnamon topping, Toffuti sour cream, Follow Your Heart soy cheese (I don't use much, because it's ...well, not cheese... but using it sparingly and broiling to melt and brown it as their website suggests makes me feel happy. :)

I just learned today that Amy's Kitchen Spinach pizza is now available gluten free, casein free!

http://www.amyskitch...ew_products.php
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#37 Mango04

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Posted 02 April 2007 - 06:57 PM

I just learned today that Amy's Kitchen Spinach pizza is now available gluten free, casein free!

http://www.amyskitch...ew_products.php


I almost want to cheat on my soy-free diet just to try that! :ph34r: Glad dairy-free is working well for you :D
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"Let food be thy medicine, and let thy medicine be food." - Hippocrates


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