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frenchiemama

Feeling Bummed About My Ever-narrowing Diet.

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First I lost gluten, then dairy, and now I'm 99.9% sure that I have to give up soy as well. (Ok, no one is holding a gun to my head about the dairy and soy, but I sure don't like eczema).

I got glutened from an Amy's frozen meal, so I've crossed those products off my list (most of them seem to have soy, anyway).

I know that I can eat a wide variety of healthful veggies, fruits, grains, etc. But I just feel so limited now. There really isn't anything I can eat out anymore, and I have to make everything from scratch if I want to eat.

Just venting. Anyway, back to your regularly scheduled surfing.


Carolyn

"When the going gets weird, the weird turn pro. "

- Hunter S. Thompson

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Carolyn,

I am also gluten, soy and dairy free. It is hard to begin with, but entirely doable. Mango04 has been free from all three for awhile, you could always pm her for ideas if need be. I have recipes for cashew cheese and also a butter recipe that primarily uses coconut oil, carrot juice and regular oil.


Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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I would be interested in the "butter" recipe, because I haven't seen anything in the stores that is soy and dairy free. Thank you!


Carolyn

"When the going gets weird, the weird turn pro. "

- Hunter S. Thompson

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Carolyn, I pretty much use coconut oil to replace butter, but I bet the butter recipe is better.

I do make all my food from scratch. I have a well-seasoned gluten-free cast iron skillet that only needs rinsing no matter what I cook in it, so at least it's an easy clean up. To keep it simple, I pretty much sautee everything for my breakfast, lunch and snacks. For dinner I get more creative because I have a family to feed. There's not much that can't be cooked in a cast iron skillet!! It really takes me no longer now to fix, eat and clean up now than it did when I ate more convenience foods.

I mostly just get tired of eating at home all the time. :angry:


gluten-free 12/05

diagnosed with Lyme Disease 12/06

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Recipe for butter from Ten Talents by Rosalie Hurd

Into the blender put:

1/2 cup water

1/2 cup carrot juice

OR 1 cup water & carotene

Add.

2 Tbs Powdered soy milk (I omit this)

1 tsp salt

1 Tbs. Coconut meal (Optional) (I don't use this either)

Blend well then add slowly while blending:

1/2 cup soy or safflower oil (I use grapeseed)

Last blend in just to thicken:

1/2 cup coconut oil + 1-2 Tbs liquid lecithin (I don't use, I increase the coconut oil)


Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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I make ghee from butter. I'm hoping I get all the casein proteins out. It really is delicious stuff!

Changing my diet was a bummer at first, but now I look at it as a fun challenge. I do enjoy cooking and I've expanded my repetoire into new cuisines, like Thai. I use interesting ingredients instead of milk, coconut milk.

My latest invention... sweet omelets. I've gone mad!

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I make ghee from butter. I'm hoping I get all the casein proteins out. It really is delicious stuff!

I use Ghee, that I buy. I don't use it that often. Since it's mechanically separated, I don't trust it entirely, but I've never had a problem with it. I generally save it for popcorn, which is just a once in a while treat.

I never used to like cooking, and it still feels like a chore at times, but I'm growing to like it.

I don't think I mind it as much either. I think before it was more of a time away from other things I felt like I should be doing. But since I've been ill and unable to balance everything, I'm realizing that feeding us in healthy ways is the important thing I should be doing. So, since it's not taking me away from other things, I realize it's not so bad after all.


gluten-free 12/05

diagnosed with Lyme Disease 12/06

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Can I vent too? After receiving Enterolab gluten and dairy sensitivity test results 2 years ago, I tried soy substitutes for dairy. I believed I had bad reactions to soy. So I also eliminated soy, but never tested for soy until this year. I did the ELISA test (for allergies to 100 different foods) which showed definite IgG allergies to eggs and cane sugar. Gluten, dairy and soy didn't show up because I had abstained for over 2 years. However I really wanted a test result to verify my soy sensitivity. So I ate some soy and did the Enterolab egg, yeast and soy test. Those results verified that I do have soy IgA antibodies high enough to indicate an immunologic response, which means I need to abstain from soy. So I have FIVE food allergy/intolerance restrictions now (gluten, dairy, soy, egg and cane sugar).

I can't find ANY mayonnaise, margarine, cheese, or yogurt substitutes free of all those food categories. However I still have all the meats, poultry, fish, nuts, vegies, fruits, gluten free grains and oils (except soybean oil) I could want. I needed to change my perspective on shopping, cooking and eating, but I still have LOTS of different foods to eat.

BURDEE


Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.

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More recipes.

Cashew Mayonnaise

1 1/4 c boiling water

3/4 c raw cashews

1 Tbsp honey

1 tsp salt

3 to 4 Tbsp Lemon Juice

WHIZ in blender until creamy-smooth all ingredients except lemon juice. Briefly whiz lemon juice in last NOTE: Adding boiling water cooks cashews somewhat, giving them more thickening properties, so fewer cashews can be used and the mayonnaise does not separate. Calories: 16 per Tbsp. YIELD: 2 cups mayonnaise.

Cashew Mayonnaise

1/2 c cashew nuts

1 3/4 c water

2 Tbsp cornstarch (or arrowroot)

2 tsp salt

1 Tbsp onion powder

2 Tbsp lemon juice

3 Tbsp honey

1 Tbsp orange juice conc.

1. Blend all ingredients together for about 2 minutes.

2. Place blended mix in a saucepan and bring to a boil, stirring constantly with a wire whip.

3. Remove from heat and cool before serving.

Hint: Pour boiling hot Mayonnaise into a hot, sterilized jar and screw on a sealing lid. Let is cool and check seal--a handy way to preserve for traveling. A little jam jar is just right!

Makes 2 cups. Calories per Tbsp/ 11

Almond Mayonnaise

2 c water

1/2 c blanched almonds*

3 1/2 Tbsp Instant Clear Jel

1/2 Tbsp fresh lemon juice

1/2 tsp onion powder

1/2 tsp salt

1/8 tsp garlic powder

Process water and almonds in a blender until very smooth. Strain and save liquid (use pulp in patties or waffles, etc.). Process liquid and remaining ingredients until thickened. Add dill or tumeric, to taste, if desired. Yields 2 cups or 32 servings

*boil raw almonds in water for 1 minute. Drain and cool, then pinch off skins.


Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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Andrea:

THANK YOU! THANK YOU! THANK YOU, FOR THOSE 3 MAYONNAISE RECIPES. Have you ever used cashew or almond butter instead of whole nuts and water? I have a great local source of pure, freshly ground almond butter and love cashew butter. I'm anxious to try those recipes.

BURDEE


Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.

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I've never used the butters for making mayonnaise. I just use the nuts. With almond butter the skin is left on.....don't want that for mayonnaise. The cashew butter might work.....I haven't tried it. I've been buying the canola oil mayonnaise lately since it lasts longer. If I know I'll need a lot I like to make it though.

I love cashews for making "cheese". They are such a versatile nut! I've been using almond milk (1/2 c nuts to 4 cups water) for when I make bread and use the leftover milk in mashed potatoes or something like that.

I'm a former vegan so I have lots of alternative recipes. Unfortunately, a lot of them have soy or wheat products in them but some can still be used or subbed with other things. :)


Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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You can still eat grains, potatoes and legumes. There are a LOT of possibilities for food out there - you'll even find many soup and stew recipes on normal recipe sites that don't need modifying.

There are many people on this board that have far worse restrictions. Get creative and do lots of recipe searches. Go to a farmer's market and buy lots of fresh fruits and vegetables and look up recipes to use them in.

And if you look at your situation in a different light, you'll see that by not being able to eat out, you'll save loads of money. You'll also probably eat more fruits and vegetables, which are essential to a healthy diet, but are actually consumed in a fraction of what they should be by the average adult.

I'd be happy to provide you with tried-and-true recipes, as I'm sure would Ursula and Jerseyangel, to name a few.

Good luck :)


ELIZABETH

gluten-free (04.17.2006)

corn-free (03.27.2007)

xanthan gum-free

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I know how hard it is to give up your old foods, but this process is much easier if you start looking at what you can eat. :P I've discovered new foods that I love now. The bumble bar, Back to Nature rice thins, papaya, mangos, buckwheat, quinoa, spagetti squash, raw nuts, mung sprouts, dried figs and apricots, etc.

Hang in there... It does get easier. I don't even drool anymore when I get near my old foods :P


Jan 1990 - Dx CFS/ME/FM (URI's, Ataxia, myoclonus, orthostatic hypotension, insomnia, brain fog, swollen lymph nodes, sore throat... ) Completely Disabled (housebound and bedridden at times)

2004 - Digestive pain all the time.

May 2004 - Hiatal hernia, erosive gastritis, gastroparesis (endoscopy)

August 2004 - Colon polyps, diverticulitus, internal hemorrhoids (colonoscopy)

No relief from Nexium, Prilosec, Protonix, Zelnorm, Miralax, Imodium, Lomotil ...

July 2005 - GP recommended WFDFSFEFCF + vegan (Also, anything that hurts free)

Immediately stopped needing naps and digestive pain reduced.

Sept 2005 - GFDFCFSFEF + chemical free - Immediately stopped feeling jittery / buzzing and digestive issues were much better.

June 2006 - Dx B12 and iron deficient. Started B12 injections and using cast iron pan.

August 2006 - MYOCLONUS GONE. (off Klonopin)

September 2006 - ATAXIA, INSOMNIA and Feeling like the floor was moving under my feet gone.

June 19, 2007 - Positive DQ2, Dx Celiac

October 2007 - Sleeping like a baby, waking up with energy, but still having fatigue/stamina issues

Nov 2007 - Started Paleo diet for chronic hypoglycemia

April 2008 - GTT normal. I'm no longer hypoglycemic. Started Low oxalate diet for kidney stones.

May 1, 2008 - Began salt loading for OI/NMH - noticed immediately muscle weakness was gone. I was sodium deficient but my labs don't reflect it. Still working on OI and PEM.

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There are many people on this board that have far worse restrictions.

Yeah. But I still have a right to be annoyed at my own situation. If you want to put it like that, no one should ever feel down about their own situation because there is ALWAYS someone worse off.


Carolyn

"When the going gets weird, the weird turn pro. "

- Hunter S. Thompson

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I feel your pain, Carolyn. I have been changing jobs a lot lately and recently started drinking caffeinated coffee again which is exciting because #1 it's something normal people drink all the time and for a moment, I can be normal, too, and #2 it makes me not hungry which is convenient when every meal is a chore. A chore I often love (we have been on this chicken nugget kick lately!) but still find challenging when I'm running around with my new schedule.

Of course it's not healthy to skip meals by drinking coffee, but I'm feeling rebellous lately.

Hang in there. I think I'd pull out the rest of my hair if I had to cut dairy, too.

Steph - who can't have gluten, shellfish, citric acid/aspergillus mold, alcohol, corn, or nightshades (not that I'm bragging!)

PS I'd post the nugget recipe but it involves buttermilk, so not apropriate on this thread.


Diagnosed by food challenge, 10/04

Gluten-free since 10/04

Gluten-sensitive genes: HLA-DQ 1,3 (Subtype 6,9)

Interstitial Cystitis, 7/07

Fibromyalgia, 6/11

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First I lost gluten, then dairy, and now I'm 99.9% sure that I have to give up soy as well. (Ok, no one is holding a gun to my head about the dairy and soy, but I sure don't like eczema).

I know that I can eat a wide variety of healthful veggies, fruits, grains, etc. But I just feel so limited now. There really isn't anything I can eat out anymore, and I have to make everything from scratch if I want to eat.

Just venting. Anyway, back to your regularly scheduled surfing.

No solutions here, just a heartfelt "Me too!" :) Dairy and soy both give me eczema, and sometimes it's awfully tempting to think, "So what if my fingers itch and crack for a few days?" I've been happily gluten and dairy-free for over a year now, but having to cut out soy recently has been HARD. No more soy lattes, no more Chinese food, and eating out is pretty much impossible. (Or at least, it always seems to give me a rash.) Not sure what I'm going to do when I'm on a business trip for 5 days in about a month; probably I'll just itch for a week! :(

Jeanne

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Yeah. But I still have a right to be annoyed at my own situation. If you want to put it like that, no one should ever feel down about their own situation because there is ALWAYS someone worse off.

I guess that's just the way I look at it. Regardless of how restrictive my diet is, how time consuming preparing all my food is, and how I sometimes get sick even when it doesn't appear I've consumed anything I'm intolerant to - I'm not dying, I have all my limbs, I have great friends, a great job and a great family.

What I was trying to do was to get you to see the bright side of all this. Things could be far, far worse.


ELIZABETH

gluten-free (04.17.2006)

corn-free (03.27.2007)

xanthan gum-free

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Each time I received test results for more intolerances (gluten from celiac disease) or allergies (milk, then eggs and cane sugar, and finally soy), I initially felt elated to FINALLY know what caused my ongoing painful symptoms. I immediately thought "I can do this. I can find substitutes for foods that bother me or just go without." Then a few days later after pouring over recipes, reading labels, visiting grocery and health food stores, it hit me, "THIS IS REALLY DIFFICULT." I'd celebrate with my own pity party for a few days and tell anyone who would listen (mainly my husband). LOL But my 'solutions' oriented side would soon reemerge from shock, sadness and self-pity as I discovered more and more great recipes, products and tasty foods. Maybe that's all part of the natural grieving process of giving up anything (shock/denial, anger, bargaining, depression and acceptance). I've watched myself go through all those stages during the past month when I learned through blood and stool tests that I have egg, cane sugar and soy allergies as well as gluten and dairy intolerance. Feeling 'bummed' is just as much part of the process as looking for substitute foods and feeling confident that we can handle new challenges.

BURDEE


Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.

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I'm lucky that I seem to be ok with homemade goat milk yoghurt and keffir According to SCD theory goat milk has different casein proteins in it, then processing it as yoghurt or keffir for at least 24 hours changes them further. It doesn't work for everyone, but I'm convinced my yoghurt and keffir are good for me and add a lot to my diet.

The other thing is, some people are able to distinguish between the different components of soy - some may be ok with soy oil but not soy lecithins for example. When you've been off soy for awhile you may be able to experiment a little.

Hmmm, I find those two things very interesting. I would love to be able to eat goat cheese again!


Carolyn

"When the going gets weird, the weird turn pro. "

- Hunter S. Thompson

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Feeling 'bummed' is just as much part of the process as looking for substitute foods and feeling confident that we can handle new challenges.

I completely agree. It's not as though I'm wracked with despair over it, I'm just annoyed more than anything. It's just all part of the process. At least now I don't have that fear that I had when I learned I was a celiac. That was scary. This is just irritating. :rolleyes:


Carolyn

"When the going gets weird, the weird turn pro. "

- Hunter S. Thompson

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I'm feeling very frustrated too, and I'm just beginning. I have been complaining about all the money I'm spending to stick to this diet, but someone on this post pointed out that we are saving money from eatting out... so true! What a good way to think of it! Although one thing I know I can eat out is fresh Mexican food and I do love that, so if I am truly not in the mood to cook I go and order a burrito bowl. : ) Mexican foods seem to be a really great source as long as you aren't alergic to the corn. As far as I know you can make most any dish without gluten, soy, or dairy, just by leaving out regular tortillas, sour cream, and cheese.

Hang in there!


1994 implanted with saline filled breast impalnts

1995 began getting sick with multiple symptoms, syndromes, etc. spent the next 10 years chronically ill

2005 found out I had faulty saline breast implants and was internally poisoned

2005 had implants properly removed with immediate 80% recovery of most symptoms

6/2006 started gluten free diet when digestive problems were not healing, even after agressively fighting candidiasis

8/2006 Enterolab results Fecal Antigliadin IgA 12 (Normal Range <10 Units)

"There are a million right ways and only one wrong way. It is wrong to think that your way is the only right way!"

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I love cashews for making "cheese". They are such a versatile nut!

That sounds great! After reading here that you can do that, I did an internet search for a cashew cheese recipe. All contained yeast flakes of some sort...I'm sensitive to yeast too. :o Is your recipe different, or does anyone know of a substitute for the yeast?

Thanks

Dawn


Dawn

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