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Posted 23 September 2012 - 11:12 AM
I decided to make my son some pumpkin/chocolate chip bars to take back to college today. Working with the flour made the sharp pain in my head come back and the allergy triggers start. It is so hard to cook for yourself and keep your family on a regular diet. I do not feel like it is fair to them to change them to gluten free. My son plays college football and I do not want him sick by drastically changing his diet. (suspicious that he is wheat intolerant) so what do you all do??????
Posted 23 September 2012 - 12:11 PM
Being diagnosed w/ celiac when my most favorite thing to do was to bake beautiful, crusty, country loaves of bread wasn't fair either... but it is what it is.
If your son is at all wheat intolerant, it's not only fair to offer a gluten free diet but it might make him feel so much better.
I don't know what to tell you about your symptoms using gluten ingredients. If it makes you sick then you shouldn't do it. Teach the gluten eaters how to cook maybe?
Living in the beautiful Ozark mountains in Arkansas
positive blood tests and later, positive biopsy
diagnosed 8/5/02, gluten-free (after lots of mistakes!) since that day
Dairy free since July 2010 and NOT happy about it!!
Posted 23 September 2012 - 01:56 PM
There are a lot of gluten-free baking books and recipes out there that make really nice products. Even my pickiest eaters (elementary aged boys) are slowly coming around. My husband is also picky, but we do more corn, potatoes, and rice; and I always make leftovers so he can have warm lunches... he has barely noticed the difference... or he is being a good husband and not complaining. LOL
"Acceptance is the key to happiness."
ITP - 1993
Celiac - June, 2012
Hypothyroid - August, 2012
Celiac.com - Celiac Disease Board Moderator
Posted 23 September 2012 - 06:39 PM
I don't think you really have a choice. If you are having reactions like that, you could die! It can't be worth it.
You can still bake yummy cookies for your son. There are many gluten free recipes on the internet. You don't even have to tell them they are gluten free.
I have mild reactions to airborne grains. I can tell you if and when it is in the room, but please don't try me. My family started off 5 months back totally unwilling, but they are starting to come around as they see what it does for us when I eat gluten free.
I hope all of the same for you-and safety. I am sure you can find food all parties will enjoy.
Posted 23 September 2012 - 07:37 PM
It may be more fair to limit his gluten than to cook it for him. It is hard at first...but when you need help, come here. Lots of us to support. Plenty of recipes available on the net. Best wishes to all of you
Posted 23 September 2012 - 07:44 PM
Once you commit, and get over the hump, it isn't really a hardship except when eating out. Then its a pain. But at home, our whole house is gluten-free so the kids and I can be safe. And we eat very well. I make lovely muffins and cakes and cookies and breads that no one would know are gluten free. It takes more time, and there is a learning curve, but life is so much better now. Give yourself the chance to experience that.
Posted 24 September 2012 - 09:40 AM
Welcome to the forum! Hope we can all be of help.
From the sounds of it, you should definitely not be handling wheat flour, or preparing any gluteny foods for other people.
If your son or other family members want something you can't eat, ask them to make it themselves (which is a great chance to teach your son to cook and bake!) If they're baking in the house, it's probably better if you aren't in the kitchen at the time, and make sure everything is cleaned properly, they use different pans, etc.
Co-existing with gluten-eaters is possible, but you have to be careful: you need a separate toaster, cutting boards, pans... anything that gluten could be stuck to, you shouldn't be using.
So, if they don't want to cook for themselves, then they'll just have to eat gluten-free. (And your son should definitely get tested if he hasn't already).
Also, you can probably alter your baking recipes to be gluten-free as well, and just as tasty.
~ Be a light unto yourself. ~ - The Buddha
- Gluten-free since March 2009 (not officially diagnosed, but most likely Celiac). Symptoms have greatly improved or disappeared since.
- Soy intolerant. Dairy free (likely casein intolerant). Problems with eggs, quinoa, brown rice
- mild gastritis seen on endoscopy Oct 2012. Not sure if healed or not.
- Family members with Celiac: Mother, sister, aunt on mother's side, aunt and uncle on father's side, more being diagnosed every year.
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