Rotation Diet

[sickchick]

I have been gluten free since Oct 2007. Went Dairy & Soy free Dec. 2007. Carageenan free. Nightshade free Mar. 2008. Developed rice and tapioca intolerances (this year), and now I have developed a corn intolerance.

If I rotate my grains every day will this stop happening?

Thanks, I am not happy.

lovelove

sickchick

[Mari]

Look at the Specific Carbohydrate Diet - it starts you out with no grains and as you imrove you can add them back. Many celiacs respond well to this diet, it's gluten-free and nutritious. I was able to start trying out different foods after several months. A general rule for eating is not to have the same food more than one time each day and not have the same food for 2 days in a row. Hope you get better soon.

[O.N.]

I have been gluten free since Oct 2007. Went Dairy & Soy free Dec. 2007. Carageenan free. Nightshade free Mar. 2008. Developed rice and tapioca intolerances (this year), and now I have developed a corn intolerance.

If I rotate my grains every day will this stop happening?

Thanks, I am not happy.

lovelove

sickchick

I hear you, sickchick!

I am very sorry that you keep developing these food intolerances even if you

[T.H.]

Oh dear lord, so sorry this is happening to you!

And I am SO there with ya. Mine happened all at once. I went gluten free, and then started reacting to freaking everything. I'm eating about 9 foods now for the past few months, because everything else makes me sick (some to the point of my throat swelling up), and I'm slowly trying to find foods that I can tolerate so I can have the proper nutrition. I'll just spew real quick here what's been happening to me, as I lucked out - big time - and found a doc and a dietician who have been VERY helpful. I've been improving. Slowly as heck, but improving.

- You might want to check out this website: Open Original Shared Link She has a couple cookbooks that are made for very plain rotation diets: 'Gluten-Free Without Rice' and 'The Ultimate Food Allergy Cookbook and Survival Guide: How to Cook with Ease for Food Allergies and Recover Good Health.' I bought both of these on the advice of my dietician.

Not everything in them is useful, but she has 1) recipes without a lot of typical gluten-free ingredients and 2) varieties of the same recipe with no repeating ingredients so you can rotate through a few days without repeating. The recipes are really, really plain - really plain, sigh - but you can build on them. The Food Allergy cookbook also lists food families in the back, which makes it easy to look at what you're reacting to and avoid that whole family for a while, see if it helps. Some sample ideas for rotation diets, too.

- For corn, have you been checking out the corn allergy websites? If not, you might want to do that. I have a corn issue, too (it started making my throat swell shut, eek!) and I was stunned at everything it's in. All the vitamins and medications, even iodized salt, to help stabilize the iodine. Tomatoes even: they spray a ripening agent on most of them that is corn based! That's been harder to avoid than the gluten, and I notice when I'm getting little amounts I was unaware of, it started to make my reactions to other things worse. Perhaps there is something you are getting that is doing something similar to you?

- My doc said this to me: a few celiacs seem to hyper-react after going gluten free, but if they can manage to stay away from everything that is bothering them, they usually recover in 6 months - 2 years. Here's what he now recommends all his celiac patients avoid, as a result.

1) dyes, preservatives, and additives. Celiacs seem to be more likely to have reactions to these.

2) genetically modified foods. Again, we seem more prone to problems with these, including, oddly enough, developing allergies to OTHER foods when we eat genetically modified foods (rats develop allergies to peanuts when consuming lots of genetically modified soy, for example). For this reason, he recommended I eat organic foods, since they aren't GMO.

- My dietician also urged me to keep a food journal, cut everything down to one ingredient foods, be very aware of what brands I used, how I felt, what the foods I bought were 'processed with,' etc... I have realized that for me, being sensitive like this, I can react to things that are derived from the bad ingredients, even if they are not supposed to have any of the ingredient left. But then again, after some research, it makes sense. Like xanthan gum and corn. It's derived from corn, but not supposed to have any detectable corn left. Except the test for corn only tests to 50ppm, so if I'm reacting to less than that? Well, seems to be a problem, yeah?

- oh, re: the grains! The doc also said some people react to everything in the grass family for a little while after becoming celiac, which includes sugarcane and bamboo, too. And of course, all the gluten free food in the freaking world has sugarcane added. Buckewheat, amaranth, and quinoa are, however, NOT in the grass family. You might try those and see if they help for a while. Amaranth and quinoa are the only grains I can actually have, myself, but my reactions to rice have been slowly lessening as time has gone by, so my own experience seems to be agreeing with the doctor's opinion that the reactions will slowly get better, as long as I avoid the foods messing with me. The rotation diet was his advice for avoiding reacting to more, too, yes.

I hope this starts to improve for you rather than how it's been lately! Just very frustrating, isn't it? I started a blog, myself, partly because I just needed a place to vent at the utter craziness of it all, sometimes. It's helped a bit. Good luck!

[sickchick]

Open Original Shared Link She has a couple cookbooks that are made for very plain rotation diets: 'Gluten-Free Without Rice' and 'The Ultimate Food Allergy Cookbook and Survival Guide: How to Cook with Ease for Food Allergies and Recover Good Health.' I bought both of these on the advice of my dietician.

[Mari]

For some reason I don't understand I can't tolerate kosher salt - I tried 2 brands then went back to sea salt which I sterilize 4 min. in the microwave and because of the contaminants would prefer to use pure salt but it's not available locally. Have you looked at the Allergies Forum at Curezone? There are a variety of methods people are using to clear up food and other allergies. Hope you are doing better. I also use the SCD.

[sickchick]

I have sea salt and kosher- I keep kosher in a small pinch put so it's easy to grab when I am cooking... I have fine sea salt so it's up in the cupboard, and I need to break it out and use it HAHAHAHA

I wonder why you can't tolerate kosher salt!

Happy 4th Mari! Can you recommend a SCD book?

lovelove,

sickchick

[T.H.]

ha, oh that's too funny that you ordered the book.

From what we've tried, I can tell you that the amaranth crackers aren't too bad, if plain. The teff crackers were a bit dry, but if you added some sweetener and a little moisture, they didn't make bad cookies. My kids can have peanuts, and peanut butter went well with them, too. Teff waffles were okay, too.

It's really frazzling when it all starts going crazy, isn't it? I think I have spent more time trying to figure out what to eat in the last few months that I have for the five years previous. I've ended up haunting all these gluten free blogs trying to find recipes that could work. Got a whole list collected now of places that at least have a few foods I can make, LOL.

>>>>You must have been so scared when your throat started closing up!!!

Yeah, it wasn't anything that's ever happened before. I felt my throat go and I think my face went like this: But it's much better now. :-) Hope your issues are clearing up and things go more smoothly, soon!

[sickchick]

Hi Shauna!!! I have been making almond flour pancakes and they are delicious!! I put a sprinkle of ginger in the batter! I need to go on a search for teff flour, I'll bet I can find it if I look HAHAHA Good to see you! Thanks for all your help. OH I found a very good chickpea flour flatbread recipe- it turns out crispy like a pizza crust. I'll dig it out- hang on 1 sec HAHAHA

Chickpea Flour Flatbead

Traditionally cooked in a wood-fired oven, this thin and pizza-like bread is made from batter rather than dough.

Ingredients

2 cups warm water

1 1/2 cups chickpea flour (7 1/2 ounces)

1 1/2 teaspoons fine sea salt

6 1/2 tablespoons extra-virgin olive oil

Freshly ground black pepper

Instructions

Pour water into a bowl. Slowly whisk in chickpea flour until smooth. Let stand at room temperature at least 2 hours or overnight (8 hours).

Heat oven to 500°. Skim any foam off batter, then stir in salt and 2 tablespoons oil.

Heat an 8-inch, oven-proof, heavy-based skillet (preferably cast-iron), in the oven for 10 minutes. With a potholder, remove the skillet and carefully add 1 1/2 tablespoons oil swirling to coat. Pour about 2/3 cup batter into skillet (batter should be less than 1/4 inch thick). Bake until farinata is crisp around the edges and lightly golden on top, 20 to 30 minutes.

Slide farinata onto a board; cut into wedges. Sprinkle with pepper and serve immediately. Repeat with remaining oil and batter.

Be well!!