Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Help! What Will My Toddler Eat?
0

16 posts in this topic

My worst nightmare has pretty much come true...

My 2 yr old son has been diagnosed with Celiac based on his bloodwork, as well as multiple food allergies. He is allergic to all nuts, oats, oregano, soy, corn, milk, casein and eggs. We didn't even test for all the food allergies. What can I use for "butter"? They all have canola oil in them. If brown rice syrup is made from barley how can it be "gluten free"?

I literally have no idea what to feed him or what to do. I feel very overwhelmed. Based on his results they want me to get my 5 month old tested...

I really don't know how I am supposed to work full-time and prepare all this food. Im going to have to cook all our meals on Sundays & freeze them.

Does anyone have any websites they can recommend for allergic shopping?

Do you have any blogs you can recommend to me, from people who have been in the same boat?

Thanks so much, look forward to your help.

Erin

0

Share this post


Link to post
Share on other sites


Ads by Google:

Do you think you could see a nutritionist. I have one that see my diabetic celiac daughter and she is real helpful. I an sure someone on her can give you ideas.

0

Share this post


Link to post
Share on other sites

wow that would be so hard.

Brown Rice Pasta is really good-Tinkyada is the brand I use. Some yeast flakes would add a nice cheesy texture. I am not sure if the ingredients would be ok, but Walmart sells a vegan mac n cheese (I think its call mac and chreese if I remember right)

Whats the problem with canola oil? Isnt that a seed-not a nut?

I love vegetarian chili. Fry(not with any seasonings or oil) one or two peppers and a medium onion-chopped.I puree a can of black beans and tomatoes for the base, then add one big can of tomatoes(I buy the petite diced-thats all my kids will eat), one can of kidney beans, one can of black beans. Then I add homemade taco seasoning-I dont have an exact recipe, but its equal parts brown sugar and cumin-around a tablespoon or 2), then a dash of each of garlic salt, onion powder, and pepper. Sometimes I will throw in some acorn or butternut squash-whatevers in season) Delicious!!!

I wish I had more ideas for you. I agree-I would visit a nutritionalist.

0

Share this post


Link to post
Share on other sites

If brown rice syrup is made from barley how can it be "gluten free"?

Erin

Why do you think brown rice syrup would be made from barley?

0

Share this post


Link to post
Share on other sites

Why do you think brown rice syrup would be made from barley?

Not sure if there is where she read it, but Elisabeth Hasselbeck's first book has that information in it.

eta: After I read that information and about envelope glue I realized that her information couldn't really be trusted.

0

Share this post


Link to post
Share on other sites




Not sure if there is where she read it, but Elisabeth Hasselbeck's first book has that information in it.

eta: After I read that information and about envelope glue I realized that her information couldn't really be trusted.

For some reason, EH' s original book had some old myths in it.

0

Share this post


Link to post
Share on other sites

We deal/have dealt with all the same allergies except oregano.

The first thing I ask is have you SEEN reactions to these foods or are you going only by the allergy testing? Because the testing is 50% inaccurate. The TRUE test is food challenges. If your child has been eating these things with no reaction, you should really talk to your allergist (A board certified pediatric allergist) about the likelihood that they are false positives. Also, at 2 there is a great chance that he'll outgrow at least some of these before school age hits.

Of your list, corn and oregano would be the hardest and would require lots of calls because they are not Top 8 so don't have to be declared. "Flavorings" could have oregano in them as well. I think before I would remove that from his diet, if haven't seen a reaction I would not pull it till talking to the Dr. There is no need to take stuff out if you haven't seen a reaction and it's bad advice to do so.

Yes, you will cook a lot. Weekends will be about freezing foods in bulk BUT it can be done! Hang in there!

Staples of mine:

Pancakes

Chicken tenders (homemade)

pasta with sauce

meatballs

meatloaf

cake

cookies

There are a TON of coconut products out there in the dairy department. Drinks, creamer, yogurt, as well as a butter sub too. Those I get usually at Whole Foods.

Just to name a few.

Kids with Food allergies is a great place for support as well. I have found cooking with cookbooks hard because they often ask for a lot of specialized ingredients that I just don't have and won't order for one thing. We get a LOT of things through a website that sells everything under the sun that starts with an A and ends with a mazone ;) (this site blocks it's name which is why I put it like that). With the Subscribe and Save they offer, you can get an additional 15% off if you order things on a regular basis.

Ask questions and you CAN do this Mama! hugs.

0

Share this post


Link to post
Share on other sites

Why do you think brown rice syrup would be made from barley?

I found a website that said brown rice syrup was made from barley!

And I think I was so tired and overwhelmed last night I was thinking of Canola Oil as from Corn. LOL

0

Share this post


Link to post
Share on other sites

We deal/have dealt with all the same allergies except oregano.

The first thing I ask is have you SEEN reactions to these foods or are you going only by the allergy testing? Because the testing is 50% inaccurate. The TRUE test is food challenges. If your child has been eating these things with no reaction, you should really talk to your allergist (A board certified pediatric allergist) about the likelihood that they are false positives. Also, at 2 there is a great chance that he'll outgrow at least some of these before school age hits.

Of your list, corn and oregano would be the hardest and would require lots of calls because they are not Top 8 so don't have to be declared. "Flavorings" could have oregano in them as well. I think before I would remove that from his diet, if haven't seen a reaction I would not pull it till talking to the Dr. There is no need to take stuff out if you haven't seen a reaction and it's bad advice to do so.

I have seen reactions to eggs, peanuts, oats. After his first peanut reaction we pretty much avoided nuts. I was keeping a food diary at one point and suspected corn but he seemed fine after having Ian's Fish Sticks & Chicken Nuggets. So Im not sure if corn is really a problem. Im not sure milk is really a problem. I was giving him yoghurt/cheese sticks when we tryed our gluten-free trial and he seemed better. Soy could have been a hidden problem I didn't consider.

So I will continue eliminating gluten, egg, nuts and soy and see what happens?

As soon as I put him back on gluten-free his skin cleared of all red rashy skin within 3 days.

Thanks for all the advice!! :D *hugs*

0

Share this post


Link to post
Share on other sites

Do you think you could see a nutritionist. I have one that see my diabetic celiac daughter and she is real helpful. I an sure someone on her can give you ideas.

At my son's next appointment on the 13th we will be meeting with a nutritionist. They gave use 3 cans of EleCare Jr which we are using as his new "milk."

0

Share this post


Link to post
Share on other sites

I'm sorry, you must be overwhelmed b/c toddlers can be so picky in general so it's extra tough when you add a lot of allergies to the mix. You might want to check out this website: www.spunkycoconut.com. I'm thinking about her b/c she uses coconut flour a lot, and also has some egg free recipes. Pretty sure she doesn't use corn in her recipes either. Could you sub rice milk for regular? Will your child do soups? That seems like an easy one to control the ingredients and you can make a lot at once. I second the previous poster who mentioned tinkyada pasta - it tastes like "regular" pasta to me. My other thought is cut up Applegate Farms hotdogs. I like them b/c they are nitrite free and don't have an ingredient list a mile long. They also have a chicken and apple hotdog. What about homemade chicken nuggets? Most kids (except my picky 3 year old of course) love them. Amy's also makes a gluten-free, casein free frozen mac and "cheese" for last minute dinners.

There's also a site, http://crockpot365.blogspot.com/, that has a lot of crockpot recipes to choose from. My last thought is that vegan websites have a lot of ideas for making baked goods egg free.

0

Share this post


Link to post
Share on other sites

hemp milk is good, also try becel vegan margarine, of fleischmanns

daiya does shredded cheeses that is vegan, gluten and soy free

enjoy life brand has products that are guaranteed free of the top allergens

ask for a federal to a dietician, we are in Canada and after our daughter had a horrific reaction to milk we were instantly issued with 2 epipens and dates for a dietician and allergist

we are gluten, milk egg and soy free' when booking all you do is replace the milk with non dairy, butter with dairy free margarine, and eggs with apple sauce if sweet things, egg replacer or ground flax in savoury

google flour conversions and you'll get ways to substitute flour

I first freaked out and sometimes it seems she is always eating the same stuff but the is eating so at least that's good!

1

Share this post


Link to post
Share on other sites

There used to be some sites online where you could shop for allergen free foods and you could put in your allergens. But I think they are all closed now. One problem with shopping online is that the items will not always list the "may contain" or "made on shared lines". Many is the time I got food I thought my daughter could eat, only to find they may contain traces of nuts.

As to the brown rice syrup... Some is gluten-free and some is not. We've never used it.

We use coconut oil for butter but you'd need to talk to your allergist about this. Some allergists consider coconut to be a nut. If you can't use that, use olive oil. The good thing is, he is young so he is not used to eating some things. Then he won't miss them.

As for buying food, you might start with your local health food stores. We buy a lot of our food there.

Do you own a crockpot? They are great! You can do a chicken or beef stew or soup in them while you are at work. You can even do pot roast or roast chicken.

0

Share this post


Link to post
Share on other sites

Earth Balance makes a good soy free spread. I use only olive oil and grapeseed oil, sometimes a splurge on avocado oil. Your son may be able to eat the egg whites, just not the yolks; you can test this out by buying a carton of egg whites.

I second the crockpot idea. Just brown your meat and onions and toss in the crockpot with vegetables, a little tomato or glluten free stock and let it cook all day while you're at work. Dinner is ready when you get home :) Nutricious, easy, delicious. You can thicken with some arrowroot or white rice flour.

Hemp and almond milk are both delicious too. You can make smoothies with hemp protein powder and milk, banana, strawberries,mangos, whatever fruit is in season or you have canned or frozen. I always freeze my going overripe bananas for smoothies. Or use with gluten free rice cereal.

0

Share this post


Link to post
Share on other sites

There used to be some sites online where you could shop for allergen free foods and you could put in your allergens. But I think they are all closed now. One problem with shopping online is that the items will not always list the "may contain" or "made on shared lines". Many is the time I got food I thought my daughter could eat, only to find they may contain traces of nuts.

I am not sure where you live, but in the US a "may contains/shared line" warning is voluntary. So just because a food doesn't say "may contains" does not necessarily mean anything. Everyone has a comfort zone, I understand but I just want to be sure people know that just because it doesn't say it doesn't mean there may not be an issue.

Your son may be able to eat the egg whites, just not the yolks; you can test this out by buying a carton of egg whites.

It is impossible to completely isolate the yolk from the white. So while Dr's may test for white vs. yolk, if you are allergic to egg you can't of either part.

0

Share this post


Link to post
Share on other sites

What kind of allergies are they? I ask because if they are just IgG allergies, that indicates "leaky gut" and the reactions will just show up to whatever he is eating. If you are not seeing reactions it's also possible those foods aren't actually a (long term) problem.

It's really tough to adjust to a new diagnosis and find out there are all these foods to avoid. Changing the way you do things is not something that happens perfectly overnight. Unless the other allergies are life-threatening or you can really see the reactions, I would focus on really getting gluten out of the house and your child's food first.

There are good reasons to stay away from canola oil - it is inflammatory and will not help with leaky gut issues! As for corn, it is probably the hardest thing to avoid since it is not declared and it is used in so many processed foods.

What we found is that it was best to go to a very basic diet of whole foods. This way we could avoid everything we were avoiding without having to stress out about it.

It sounds like your schedule is very tight, so for easy home-cooking, get set up with:

- a crock pot

- a food dehydrator

- a food processor

Beef jerky is a really easy snack to make in large batches. Just get ground beef, season it (you'll want to buy new seasonings that are not cross contaminated), roll it out, and put it in the food dehydrator!

Raw veggies

Pot roasts & roasted veggies

Roasted chickens - do a couple at once for leftovers, then you make stock from the carcasses to use in soups later

Stew

Pureed soups (like carrot ginger)

Raw honey as sweetener

Some people who are intolerant to casein and lactose can do ghee (clarified butter). I wouldn't chance it if he has anaphylactic or otherwise severe reactions.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,688
    • Total Posts
      921,756
  • Topics

  • Posts

    • Do you mean something like a protein powder you could mix up?  A lot of them in the US seem to be gluten free.  Maybe just go to your local store and read all the labels?
    • Yeah I ended up allergic to corn, olives, sesame, whey, and peanuts and intolerant to dairy, soy, yeast, enzyme issues with breaking down meats, and egg yolks, along with extreme bloat with any kind of carbs/sugars in moderate amounts. And very adverse reactions to certain artificial sweeteners. So your not alone in all the other issues cropping up, it happens as our bodies adjust.  I eat a bunch of stir frys with veggies, egg whites, plenty of  avocados, and toasted and raw forms of almonds, coconut, cashews, walnuts, hemp seeds, pumpkin seeds, flax seeds, sancha inchi seeds, chia seeds, and sunflower seeds in all forms including making them into butters, spreads, and incorporating them into sauces.   Most meals are forms of soups, omelettes, and stir frys. I do the seeds and nuts on rotation same with my veggies and snack on fruits in small amounts along with some homemade baked goods I make for markets. I do suggest a rotation of foods, my dietician said I need to rotate my foods to prevent more issues, making sure I am off one one for at least 7-14 days at a time completely. I find changing up the spices and rotating my cuisine base works well. I also make puddings, and protein shakes along with nut/seed milks, and different bases and extract flavorings to get my random cravings Taken care of. Guess take what you can from this and and see how it can help you,    As to the tinging, I ended up with both B vitamin and magnesium deficiency issues, the magnesium one caused a fire like tingling in my arms, legs and back, along with muscle pain. Ended up on a doctors best powder form of it so I can dose it out right, and found epsom salt bathes helped.  
    • Hi, I've gained so much knowledge on this forum over the past few months, which I am so thankful for. I can see how much hell people are going through with this disease and it's so lovely to see how much support and advice people give to others on here. I'd like a little bit of reassurance and advice myself from anyone that can help. I've been gluten free for six months. Two weeks after going gluten free I realised I also had a problem with corn so cut out processed food. Over the following weeks and months I continually had problems with food; fruit, dairy, a lot of vegetables, nuts, soya....it's basically dwindled down to just eating potatoes (not white potatoes), cucumber, lettuce, small amounts of red onion, spring onion, sprouts and beetroot. There may be more things I could be okay with but to be honest I'm too scared to try.  Is this all normal? Am I an extreme case? I've been taking some digestive enzymes and probiotics for about six weeks, my acid reflux has dramatically decreased but I always have a lot of loud noises going on in my guts, I'm guessing this is the probiotics working.  I've lost nearly 3st in weight since this started - which I'm not complaining about as I was overweight due to thyroid problems. I've had loads of blood tests done recently, all organs are working 'great' according to my doctor, the only thing they've picked up on is ketones, I seem to be having a glucose problem, which might explain my exhaustion and weight loss. I also have permanent numbness and sometimes tingling in one of my legs and sometimes hands and one shoulder, I thought it could have vitamin B12 deficiency but that's okay according to blood tests. I would be greatful for any replies. Thanks for reading.
    • Hi everyone, I am doing job in restaurant at evening 5 to 12 during working hours no time to do a dinner. I'm thinking to make a shake but don't know the gluten free vitamin or supplement brand which one is good for me and easily available in Berlin Germany to make me fit cause last one week i feel weak. I'm 28 year old. Sincerely
    • Hey there just wanted to warn anyone that has other allergies- these crackers may not be a good choice! I'm mildly sensitive to MSG- I only react if there's a giant amount like in Chinese food or Ramen noodles, etc.  I literally have a to eat TONS of a the offending food before reacting.  Anyway, I was excited to try these Trader Joes pumpkin crackers, kept hearing about them on the radio .... and they're gluten free!  (I have Hashi's).  I ate about 3/4 of the box last night. Woke up this morning with a red itchy face and nasal congestion, headache, anxiety. Hallmark symptoms for me of high MSG intake. (It does say yeast extract on the side but it's pretty far down the list). So if you're sensitive.... stay away! Apparently these particular crackers are loaded with it. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,690
    • Most Online
      3,093

    Newest Member
    lastcowgirl26
    Joined