2 replies to this topic

[KnightRobby]

I was diagnosed with Celiac Disease but what also surprised me was the multiple food allergies I now have.  I asked my Allergist how potent my food allergies are.  He simply said, "I wouldn't worry about it.  I'd focus on just eliminating the Gluten."  So, like a fool I trusted this doctor.

I find out that these food allergies (or more likely, intolerance) are causing major problems, especially when combined.  I've ended up in the ER multiple times over what appears to be an allergic reaction, but it is more of a severe intolerance to these foods.  I was never told the following information either - I had to look it up on my own: The food allergies are a Class 2, testing a definite positive, and can be resolved by cooking the specific food.

It is insane that he didn't tell me this.  I have an allergy to corn, which most packaged Gluten-free products use.  So I've been eating Gluten-free, but products that contain lots of corn, which in turn builds up to a terrible reaction.  And to be blunt, I have a hard time cooking because I also deal with severe chronic head pain (TMJ).

I am just wondering how everyone is dealing with their multiple food allergies?  These are my food intolerances:

Corn
Peanut
Tomato
Carrot
Potato

I've heard of this rotation diet plan, but I can't find any information online.  And again, a ton of Gluten-free packaged products are made with corn.  So now I am left wondering if there are any Gluten-free products that do not use corn that are affordable and at most stores (like chips, breads, cereals, etc)?

I wasn't a master chef before Celiac or any of this   So thanks for the help.

[1desperateladysaved]

.
:

Corn substitutes: buckwheat, almond flour, bean flours
Peanut: almond, hazlenut, or other nut butters
Tomato: A touch of lemon juice was a flavorful alternative for me. If you can tolerate spices pizza spice, or Chili powder add hot flavor.
Carrot:: Try a baked sweet potato. All you do is prick the skin, place in pan or foil, place in oven at 375 for an hour and a half.
Potato: I have a muffin made with one of the above flours or a sweet potato.




I will try to give a quick explanation of my form of rotational diet:

Repeat foods every four days at the most. Families of foods may be repeated every 2 days, but not the same exact food.
I have lists of families of foods and eat from the same families for 24 hours.
I begin my 24 hours at supper, that way I can have leftovers for lunch the next day.

I had a food which I eat daily (eggs) that I had no antibodies for. I decided to continue having eggs for breakfast daily. I dunk them into boiling water and cook them 5 minutes. If I couldn't do that for breakfast I would need to cook meat. I would do that overnight in a crock or on the stove first thing.

I would like to add further information of food families and perhaps I can later.

Diana

[bartfull]

Back when I was reacting to white potatoes I ate rice crackers or cashews for my "crunchy salty snacks".

Chex cereals are gluten-free, but because they make the rice chex on shared equipment with the corn chex, I could never eat them. I didn't worry about it because I was never a big cereal eater anyway. You can eat rice cakes, and I suppose if you wanted to break them up and pour milk on them you could.

Ener-G rice or tapioca breads have no corn in them, but they are the most vile, nasty things ever invented. I just wanted to warn you in case you see some in the store and decide to get some. Don't waste your money! I think if you did a search here you would find almost everyone here agrees they are worse than disgusting.

I can now tolerate corn starch. It may just be that I could all along but didn't know it. After I reacted to gluten-free corn bread I ditched corn altogether for about a year. It was only by accident that I found out I could tolerate corn starch when I needed an antibiotic and the compounding pharmacy was out of the ingredients. I had to take the corn starch filled version. How do you do with pain-killers? If you don't react to them you too are probably OK with corn starch because as far as I know, they all have it. I guess corn starch is so processed there is no longer any of the corn protein in it. If you want to try it, Udi's multi-grain bread is delicious, and while it does have corn starch, it has no corn meal or corn flour.