Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten, Dairy, Eggs, Red Meat, Sesame


Nereid

Recommended Posts

Nereid Newbie

:blink:

I am an experienced celiac who's used to eating strictly gluten-free. I just found out that I am also allergic to dairy, eggs, beef, lamb, and sesame. Suspicious of soy.

Can anyone recommend cookbooks? Stores? Websites? And most of all, protein bars? I am hypoglycemic and sometimes need a quick fix. Thanks!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Emme999 Enthusiast
:blink:

I am an experienced celiac who's used to eating strictly gluten-free. I just found out that I am also allergic to dairy, eggs, beef, lamb, and sesame. Suspicious of soy.

Can anyone recommend cookbooks? Stores? Websites? And most of all, protein bars? I am hypoglycemic and sometimes need a quick fix. Thanks!

<{POST_SNAPBACK}>

Hey! I am so with you! I had the ELISA allergy testing in March and discovered allergies to eggs, dairy and sesame. Unfortunately, I had the vegetarian allergy panel done because I didn't think that people could really be allergic to meat :rolleyes: (duh!) Now I am seriously wondering if I may have a beef allergy also. My doctor suggested it when I first received my test results and I avoided beef for about a month, but then started eating it again. I've been eating a lot of it lately and am in a lot of pain lately. So, she might not have been as wacko as I thought ;) In fact, in my allergy info packet it says, "If you are sensitive to several dairy products, the diet plan may also suggest that you avoid beef, since beef and dairy are both in the bovine family." Ugh. One more food I should probably cut out.. :(

Anyway (happy thoughts, happy thoughts) here are some links that might be helpful to you if you are attempting to shop online:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Something else that you will probably find helpful is this nifty little substitution guide for eggs, dairy, corn & wheat (not that you need the corn - but, hey, it's on the substitution list): Open Original Shared Link

I recently hooked up with the Open Original Shared Link website and they have a *ton* of recipes. But, they don't have a lot of casein/dairy free recipes and no egg free recipes. I am learning how to tweak them though and recently created a sour cream banana bread with their help that is also egg & dairy free. And it rocks! My no-allergy friends think I should sell it :) Let me know if you'd like the recipe :)

Thanks for letting me know I'm not alone ;) Good luck to you! Keep in touch (feel free to email me) :)

- Michelle :wub:

skbird Contributor

Hey Michelle -

I've heard that for some people sensitive to beef, having buffalo instead is ok. I know this is true of buffalo milk mozeralla for those lactose intolerant. We have been buying ground buffalo at the store for a while now - does not have a gamey taste or anything - almost just like ground beef, but better. And it's a little lower fat, plus grass, not grain fed, and more nutritious.

Just a thought.

Stephanie

Emme999 Enthusiast

Thanks Steph! I'll have to try it :)

LKelly8 Rookie

I just borrowed this book from the library - "Special Diet Solutions: Healthy Cooking without Wheat, Gluten, Dairy, Eggs, Yeast, or Sugar" By Carol Fenster, Ph.D.

also "Special Diet Celebrations: No Wheat, Gluten, Dairy, or Eggs" again by Carol Fenster.

Lot's of info plus practical advice and the recipes, of course.

Nereid Newbie

:lol: Thank you all! This is such fantastic info.!

Yes, I am allergic to beef and lamb. I don't eat red meat anyway except for pork. So it's not a big deal except that you have to avoid pork sausage in sheep casings and gelatin.

You're not nuts, get tested. My naturopath said exactly what you just did, it's in the bovine family. If you can't eat the products that come from cows, why on earth would you be able to eat the cow too?

Keep the information coming! Thanks a million!

Even the bad things are better than they used to be. Bad music, for instance, has gotten much briefer. Wagner's Ring Cycle takes four days to perform while "Mmm Mmm Mmm Mmm" by the Crash Test Dummies lasts little more than three minutes. –P.J. O'Rourke

tarnalberry Community Regular

I like the allergy self-help book.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,340
    • Most Online (within 30 mins)
      7,748

    Abbyyoung417
    Newest Member
    Abbyyoung417
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • SilkieFairy
      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.