kabowman

I am intolerant to: gluten, legumes, dairy, almonds, yeast, nitraties, palm, corn, etc.--see full list below and my husband is intolerant to beans (he can only have sweet onions and low acid tomatoes--others bother him), my youngest is gluten sensitive (does not have celiac disease) and lactose intolerant, my oldest is intolerant to cinnamon, beans, and nitrates.

It gets a lot easier, but it takes time. I have a cookbook that has a lot of alternatives and the title (I think or it is close) is the Allergy Cookbook. I am now making my own mayo with canola oil and lemon. I make my own BBQ and spaghetti sauce. Some Chebe mixes are dairy free and they use tapioca starch and no potato stuff (I think, you would have to check). Check out Enjoy Life foods for some quick extras that I definitely don't have time to make or have any success with like cookies.

I found a lard without citric acid (often corn derived) that works very well for making pie crusts. I make my own sausage. We don't eat anything commercially canned...we can our own tomatoes and sauce.

We cook on weekends and freeze for meals through the week, that way, we don't have to think that hard every night, only once a week and that makes life much easier.

I remembered something else thanks to happygirl. I didn't replace my pans right away (all new a separate now). Forgot and used my old rolling pin (went to goodwill), had to stop using all the plastic because the rest of the family couldn't seem to not use mine, have gotten sick from putting something in the microwave right after something else and got sick. And, Puffs Plus used to have, don't know if it still does, soy in the lotion and I am legume intolerant.

So, maybe you should be super careful and write down what you are using each day.

A food diary is an excellant way to find out what other intolerances you might have. That is how I have been able to figure out most of my food issues.

Also, now that I have a known list of foods I am intolerant to, it is easier for me to determine new food issues that develop. Most recently I figured out I am intolerant to the calcium supplent that is added to non-dairy milks and OJ. I use plain hemp milk now with no problems. Anyway, it took a little time but it really isn't that difficult any more.

It is amazing to be NOT sick, all the time! I had joint pain, headaches, fatigue, gi issues, etc. This is a great place...welcome and good luck!

I got it at 27 with my kids but you should check with you doctor, just in case.

I too am going to voice my opinion. As the only gluten free in the house, second marriage of 7+ years, 2 teen boys/mine, 1 teen girl/his, almost all dinners are safe for me to eat unless we do a special treat like nachos (can't have corn chips) or pizza because mine is too expensive.

Breakfast everyone is on their own. Lunches at home are the same, everyone does their own thing, usually sandwhiches or my kids are hooked on ramon noodles right now (ick!).

The learning curve is pretty high but after a while, it gets much easier. It just takes time and lots of planning, no quick meals here (with all my food issues). If you throw in the kids and hubby's issues, it just adds to the mix. One is lactose intolerant and gluten sensitive but not enough to quit yet--tested negative so not celiac disease, one has onion, tomato, and bean issues, and the other has cinnamon, beans, and occasional nitrate problems.

We eat much healthier and better food due to my diet and everyone is quite happy with all the food we fix and can't tell that it is gluten free (soy, corn, dairy, etc., etc., etc. free). In fact, I love to put on a Thanksgiving spread that would be the envy of anyone. Even the in-laws were impressed!