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About DianeByrd

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  1. Oops! I clicked add reply before typing! Thanks for the advice. We tend to use the term allergry, but that leads to the inevitable question of what happens when you eat it? That's where the awkwardness arises; his symptoms tend to be emotional. What teen wants to say that? And he doesn't even believe that he has an allergy, since we've only tested via dietary changes. I'm also not too sure he'd respond well to warnings about schizophrenia. I know I didn't react well as a teen to the suggestion that I should be concerned about ending up the same as my mom. Any other thoughts?
  2. My 14yo ds is gluten, milk, and soy free (and free of artificial colors, flavors, preservatives). He and his two younger siblings are home schooled, so managing his diet is fairly simple. Our home is free of all those foods. The difficulty arises when there are special events - parties, invitations to spend the night at a friend's, weekend retreats. We always bring an all-in-one dish and dessert when we go to potlucks. We make dinners to bring to friends when they invite us over. I've given in some of these times when it is just my ds because I know how hard it is to enjoy social settings when food is such an issue. Sometimes, it is impossible to really participate if food has to be packed for several days! Anyway, when I've let him eat freely, I've almost always regretted it. Although, my husband has taken him to eat out in a pinch and allowed him to eat gluten and avoid only milk and he's been relatively OK from what I can recall. I'm pretty convinced though that milk, or milk and gluten together, send him into a rage for days. He thinks we're totally wrong. He thinks we're not understanding him and that his circumstances warrant how he's feeling. I'm not sure what is just part of being a teenager and what is diet related. I've occasionally gone off the diet when he has and have dealt with days of crying, which, like my ds, I feel are warranted by my circumstances, but I know are just much harder for me to handle when I've eaten gluten and milk. Boy, are we a pair together when we've gone off the diet! I'm not doing that to myself again. How can I help him embrace the need for the diet himself? One day, he'll be moving out, going away to college, having his own family, etc. He doesn't have any other symptoms to really point to; although, sometimes he'll get an ear infection, and this last time he's complained of stomach aches for a few days. His sisters are on the diet to deal with failure to thrive. My mother was schizophrenic. I've thought of warning him about the connection, but I don't want to go overboard. He respectfully stays on the diet when we tell him to. I'm just not sure what to do when he'll have several days of activities centered around eating out in a group setting for a camp, etc. I don't want him to feel totally weird. And what should he tell friends when they ask why he can't eat milk and gluten?
  3. I found a great recipe for quinoa flakes http://glutenfreegoddess.blogspot.com/2007...kfast-cake.html My kids love it. Now the problem is buying the flakes at a decent price. Does anyone have any suggestions for one online store that is generally least expensive? I though I had found a bargain price, but then the shipping still made it about $7 per 12 oz box of Ancient Harvest Quinoa Flakes. I can't even imagine spending over $10 a pkg for the flour, even though I know it is very nutritious. Also, I'd be grateful for any other advice about using the flakes or flour, if I ever do get around to spending that much money. What proportion quinoa flour is mixed with other flours, or is it used straight? I'm guessing that we'd be better off to reduce how much tapioca, rice, and cornstarch we bake with. I figure that we're doing better when we use the Four Flour Bean flour mix recipe from Bette Hagman. Thanks, Diane
  4. It's been awhile since I've posted. We've been trudging along on a gluten, milk, and soy free diet for a couple years now. I've honestly lost track of time. It's been a tough road at times - the high cost of food, the time involved in cooking from scratch, always packing food when we go somewhere, wondering if my family is getting enough of the right nutrients (fat, fiber, vitamins, etc.), juggling between cooking and shopping for my two dd's who need all the calories they can get with my husband's need to shed pounds, not getting to participate as easily in social settings, the doctors' disapproval, double checking what my dh buys and feeds them, and food just not being quite as tasty. I dread having to go back for a well-child check up to learn the possibility that one or both of my dd's have not moved up on the growth chart sufficiently. I felt so certain toward the beginning of this diet choice with much improvements in growth and a decrease in number of stools for the older one and some improvement in growth and a relief of constipation and high alkaline phosphatase levels for the younger. I'm thinking of doing a diet challenge, but should I do milk, soy, or gluten first? I was wondering if anyone could tell me if they've heard of someone not having diarrhea on a challenge? Is it possible that this is a natural reaction to being off of a food and would it happen to anyone regardless of their sensitivity to the food? Also, if I were to do the challenge, should I tell them? I'm concerned it would just confuse them, but I don't want to be dishonest either. They are 4 1/2 and almost 3. Is there any other way to know for certain? I'm so tired of continuing something that I have a nagging doubt about. If I do continue to maintain a gluten-free cf sf home, any suggestions on how to make simple, quick, well-balanced meals that are kid friendly, high in calories for them, easy enough to make lower in fat for my dh, and that won't break the bank? I'd really appreciate input.
  5. I'm not certain what is available up in Canada. Pacific rice milk is what we were using previously. Perhaps there is a health food store brand. We have a couple down here; Trader Joe's and Wild Oats both sell their own label of rice milk. It is good to know that you haven't reacted. I don't know how careful I need to be with my girls. I guess, as long as they're still moving up on the growth chart, we are probably okay. Congratulations on your upcoming wedding! How exciting. Yay for the all-gluten-free reception! We're having an all gluten-free (soy and casein free, too) birthday party today for my 4yo, who usually can't even eat most of what is served at gluten free events. I just saw the front cover of the magazine Living Without has an article about wedding receptions.
  6. I've been gluten free now for most of the last year and a half because of my two little girls' failure-to-thrive. At one point I thought I noticed a diminishing of my geographic tongue and the little, non-itchy bumps on the backs of my arms and my legs. I also seemed to be putting on a few much-appreciated pounds. That seems to have all disappeared. I can't remember how long or when the lapse in being gluten-free occurred, but it was at least 7 months ago, and it was only a few meals. My daughters have improved in weight gain, including the younger one, now that we've also eliminated milk and soy. Their frequent bm's for the older one has completely disappeared. The younger one has seemed to regress a little with constipation in the last couple weeks. The only noticeable issue with the older one is that she has bumps on her bottom that seems to lessen with ointment. She still wears a diaper at night. She doesn't even notice the bumps. Does anyone have a guess what my symptoms could be if they're not from gluten. I think we are very careful. The only place we really ever eat out is In-n-Out. I buy Trader Joe's brand because their customer service has assured me that their lines are cleaned well between runs, despite the warning labels. Could some other food allergy be causing the geographic tongue and bumps? I've had these my whole life.
  7. I just went to their website and read the following quote of their FAQ: "Is Rice Dream Beverage a gluten free product? No. Rice Dream Beverage is processed using a barley enzyme. Even though the barley enzyme is discarded after use, the final beverage might contain a minute residual amount (less than .002%) of barley protein. For a list of gluten free products click here " http://www.tastethedream.com/info/qa_ricedream.php#faqid474 I guess I won't be finishing the cartons in our cupboard. I started buying it when a clerk at the store pointed out that it didn't have a gluten-containing ingredients listed. It even says gluten free on the side or the carton! I wondered why "gluten free" didn't have a check mark next to it like all the other features!
  8. I'm always grateful for new recipes! I have a taco seasoning recipe that the family likes, but it may be too spicy for her. What is your chili powder substitute? What percent fat is the ground beef you use? I've always wondered if the fat cooks off anyway. What does covering the chicken do? I've usually only roasted whole chickens uncovered and we all like the skin that way. Where and in what form do you find the ground pork and sausage? Is it frozen, fresh, all gluten-free?
  9. Hi everyone! I'm looking for ideas of foods to feed my 19mo daughter who is "failing-to-thrive" (ftt) and the rest of the family who will have to eat along with her. We're already on a gluten-free diet because our older daughter was ftt. We just recently received results back from Enterolab indicating an intolerance to milk and soy, and we haven't yet introduced tree nuts or peanuts, so we're pretty limited. So far, all I can think of is eggs, avocados, coconut and coconut oil, sunflower seed butter, tahini, cooking with oil (olive, canola, etc.), and adding a supplement called DuoCal. Any ideas of other foods, or suggestions of how to prepare these? I only sometimes cook higher fat meats, such as brisket or 85% ground beef or salmon. Am I missing other high fat meats that won't break the bank? We typically cook boneless skinless chicken because that's what everyone likes. If anyone has any suggestions of how to make dark meat as palatable that would be great. Thanks! Diane
  10. How about Manischewitz macaroon cookies? Their website lists foods that are free of a given allergen. If the package also says "pareve", it's dairy free also. I'm not sure why they don't just give a list of all their items that are milk free. http://www.manischewitz.com/health_corner/index.php Cappaccino Chip Macaroons Chocolate Chip Macaroons Chocolate Chunk Cherry Macaroons Chocolate Macaroons Chocolate Morsels Cinnamon Raisin Macaroons Coconut Macaroons Coffee Flavored Macaroons Dark Chocoate Covered Macaroons Banana Split Macaroons Toffee Crunch Macaroons Fudgey Nut Brownie Macaroons Honey Nut Macaroons Maple Pecan Macaroons Meringues (All) Rocky Road Macaroons Ultimate Triple Chocolate Macaroons
  11. I so agree with all the posts that this lawsuit is very bad for the celiac community. It's hard enough to get a company (restaurant or food manufacturer) to say that a product is safe to eat. Even companies that sell specialty gluten-free foods and ingredients have warning labels! How can we ever be certain if what we've eaten is gluten-free if our symptoms are subtle? I wouldn't mind not eating out, except it is very convenient being on the go with kids, and it is a yummy change of pace. Diane (gluten-free since January 26th)
  12. This is a great question! I've been wondering the same thing. I don't see an answer to the question, though. Has anyone replied? Even if there isn't any documentation, I'd love to know what others say to people who question them about avoiding even the smallest contamination. Our family has been gluten-free since January 26th, except for a couple known accidental glutenings (one on February 5th - malt in the chicken broth, and one on February 12th - communion). Does that completely wipe out all our previous efforts to stay gluten-free? It is so hard to move forward in the dark, since our symptoms are not obviously celiac related. I've thought I've noticed improvements in myself (less fatigue, fewer little bumps, maybe a little more weight) only to find another day my bumps just as prolific and itchy (They've never itched before!) and headaches every few days (not at all typical for me). We can't tell yet if our daughter is gaining weight and she is the whole reason why we started the diet again. My husband thinks he's noticed a slight improvement digestively, but since he still consumes milk products here and there and he's stopped taking lactase pills because we don't know if the ones he has are gluten-free, it's hard to tell. I'm also not sure about my son. He has still complained about headaches some. I was VERY tired and had a headache today after eating at Olive Garden off their gluten-free menu. I don't think I'll do that again. By the way, I read a very helpful tidbit off the Gluten Free in San Diego website in case any of you choose to go Olive Garden: the brocolli is blanced in the pasta water! I was glad that I knew that ahead of time so I could ask for it to be cooked separately. I wonder if the seasoning on the brocolli or Salmon had gluten. Last night we ate at Outback Steakhouse in Oceanside, but the manager there was very reassuring that their staff knew how to avoid cross contamination and had already served three other gluten-free tables just that night. Needless to say, if my fatigue and headache were gluten induced, I think it was more likely to be Olive Garden than Outback. Personally, I think it's best for our family to avoid eating out for the next couple of months, just to be sure we're really getting the gluten out of our systems. These two restaurant outings were social events, so I'm not sure how to handle this is the future without becoming hermits. I digressed from the original question. I still would really love to know how to answer people who question the small contaminations. Is there no benefit if we've eliminated the vast majority of the gluten? I inadvertently offended a friend when she borrowed my knife off my plate (she had bread on hers) and I asked her not to put it back on my plate. Thank you everyone for all the helpful information I've read here. I only wish I could be 100% sure that we do or don't have celiac disease and that we're truly gluten-free while were trying to figure it out.
  13. My son and I have had the bumps our entire lives. Mine seem to be disappearing after 2 weeks gluten-free but now for the first time ever they are itching. Could this mean I'm getting glutened? How quickly would the bumps return after being glutened?
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