This list is for recipes that are any/all of the following:
low- or non-fat
low-sugar
diabetic
vegetarian
cholesterol-free
low-carb [ie Atkins diet or variations]
dairy-free
wheat-free
sugar-free
egg-free
anything else 'free'
Above all, make them HEALTHY!!!

You CAN send recipes using artificial sweeteners if you choose, but there are
doubts as to how 'healthy' they really are. Most of them haven't been in use for
long enough for the effects of long-term usage to have shown up yet. Also some
people [including myself] cannot tolerate them.
If your recipes use sweeteners please indicate it in the header eg [aspartame]
or [nutrasweet].

To make it easier to search the ever-growing message archive for particular
recipes please send only one recipe per email [unless they are closely related
or part of the same dish
[eg Carrot Cake with a matching topping recipe]
Please try to make the header as descriptive as possible, and include any
relevant phrases from the above list.

This is not a good header to send - 'Cake'
This is a little better but still not very descriptive - 'Diet Carrot Cake'
This is the way to go - 'Healthy carrot cake with sultanas: low-fat, dairy-free,
sugar-free'

We're looking forward to seeing your recipes.

PLEASE NOTE - anybody caught spamming this list will be immediately
unsubscribed. Spam means sending the same message through multiple times in a
short period, or saying things like 'This product will instantly make you lose
weight/gain weight/solve all your worries forever if you buy it.' etc. It's hard
enough to find suitable recipes and ingredients without having the weekly
wonders shoved at your face.

Karen, Listmom

I apologize for the post on so many boards.  But I am interested in how
others define "dedicated lines"?  Currently there is no definition for
"dedicated lines" in regards to whether other products on other lines (that
may/may not contain the allergen in question) are produced at the same time
or same day.

So my question is:  If you only select products that are run on dedicated
LINES, does what's run on other lines on the same day or time impact your
decision whether or not it is safe for your consumption?

THANKS

Jay Berger
Miss Roben's, Your Allergy Grocer
www.AllergyGrocer.com   800-891-0083
91 Western Maryland Pkwy, #7
Hagerstown, MD 21740



[Non-text portions of this message have been removed]

Just in case you did not get this...

Jay Berger,

Miss Roben's, Your Allergy Grocer

91 Western Maryland Pkwy, #7

Hagerstown, MD 21740

800-891-0083  www.allergygrocer.com

The Fresh Face of Miss Roben's



-----Original Message-----
From: The Food Allergy & Anaphylaxis Network
[mailto:faan@...]
Sent: Tuesday, March 29, 2005 4:21 PM
To: alerts@...
Subject: Food Allergy Alert
Importance: High


--=| FOOD ALLERGY & ANAPHYLAXIS NETWORK SPECIAL FOOD ALLERGY ALERT NOTICE
|=--


PEANUT ALLERGY ALERT
March 29, 2005

Lake Champlain Chocolates is recalling Five Star Fruit & Nut Bars due to
undeclared peanut.

The bars weigh 2 ounces and the lot number 05056 is printed on the side of
the wrapper.

The recalled product was distributed through retail stores in the following
states: California, Colorado, Connecticut, Georgia, Illinois, Kentucky,
Maine, Maryland, Massachusetts, Michigan, Minnesota, New Hampshire, New
Jersey, New Mexico, New York, North Carolina, Ohio, Pennsylvania, Rhode
Island, Texas, Vermont, Virginia, Washington, Washington DC, and Wisconsin.

Consumers who have purchased this product should return it to the place of
purchase for a refund; those with questions may call the company at (800)
634-8105.

-----------------------------------------

To unsubscribe from the alerts list please send an e-mail to
alerts-request@... and type unsubscribe in the body of the
message.

85,600 Pounds Of Chicken Recalled Because Of Possible Metal



Product Distributed To Retail Stores Nationwide

POSTED: 10:12 pm EDT August 26, 2004




WASHINGTON -- The government says ConAgra Foods is recalling more than
85,000
pounds of its Banquet frozen chicken breast strips because they may contain
pieces of metal.

Missouri-based ConAgra and the U.S. Department of Agriculture have both
received consumer complaints -- but no injury reports.

The chicken was packaged on July 20, 21 and 27 and distributed to retail
stores nationwide.


All packages bear the code P-107.





Jay Berger,

Miss Roben's, Your Allergy Grocer

800-891-0083   <http://www.allergygrocer.com/> www.allergygrocer.com

The Fresh Face of Miss Roben's



[Non-text portions of this message have been removed]

Off another list,

Jay Berger,

Miss Roben's, Your Allergy Grocer

800-891-0083  www.allergygrocer.com

The Fresh Face of Miss Roben's


---------------------------
I know there are families who are homeschooling (or about to) because of
their child's allergies not being properly accommodated. If you have such a
situation and would like to be interviewed, please see below.

Please pass the word.

DO NOT HIT REPLY!  Send your reply directly to Heidi Schultz
hschultz@...

I am a researcher with National Geographic magazine working on a story we
are producing about allergies. I am looking to talk with families who
presently homeschool primarily because of their children's allergies. If you
are part of such of family or have a suggestion where else I could find one,
please contact me at the e-mail address below.

Thank you,
Heidi Schultz
Magazine Research
National Geographic Society
hschultz@...



For FAQs, see http://www.GFCFDiet.com.

Yahoo! Groups Links

Hi everyone,

My name is Jill. I'm 34 and allergic to wheat, dairy, egg, soy, peanuts,
shellfish
and gluten (including oats). I also cannot tolerate caffeine and have horrible
migraines periodically. I'm really glad to see your group is out there helping
people like me to overcome the sometimes depressing feelings that come
with never being able to eat what "everyone else" eats. I've had these
allergies for the past 10 years (and the dairy allergy was diagnosed when I
was 15, but I'm sure I had it much earlier and didn't know it...), but I still
sometimes "cheat" and eat something I know I'll have a reaction to. It's an
impulse and I always regret it (like now---my abdomen is in MAJOR pain after
a cookie at Mrs. Field's with my 2-year-old today), but somehow I keep doing
it. Will I always feel compelled to "sneak" in something forbidden?
Ughhh.....any help/support/insight would be much appreciated. Also, is it true
that people often crave what they're allergic to? Thanks for the help...

We have a ton of recipes on our site that would work.  And most anytime the
eggs can be substituted with 1 heaping tablespoon of Ener-G egg Replacer
plus 2 tablespoons water per egg and the sugar just omitted.  If you would
like any help feel free to email me off list and I would be happy to help
you!



Jay Berger,

Miss Roben's, Your Allergy Grocer

800-891-0083   <http://www.allergygrocer.com/> www.allergygrocer.com

The Fresh Face of Miss Roben's



[Non-text portions of this message have been removed]

Hello everyone:

  I'm new here..........

     We have within the last month found out that because of my wifes
illness of Fibromyalgia that she should be on a Elimination Diet.

My problem is this:  She loves bread and can't have anything with
eggs, (flax seed can replace that) wheat, honey or sugar but fruit
sweetener and brown rice syrup she can have rice, teff, quinoa,
millet, tapioca, amaranth, potato and garbanzo bean flours.  I'm
looking for a recipe for rice flour possibly for a bread machine.  I
know there are some out there that I can change things if needed
like honey for brown rice syrup.  please help me find one that calls
for flax seed thanks and if you need any more questions answered
about my wifes diet please feel free to ask.

I'm really going to like this group

I find this diet to be rather alarming, especially the 'eat anything you
want for dinner but you MUST eat it in an hour. It sounds like an active
encouragement of binge eating... especially after you have starved
yourself during the day.

--
~Karen AKA Kajikit
Lover of shiny things...

Made as of 18 June 2004 - 83 cards, 49 SB pages (plus 3 small
giftbooks), 59 decos & more!

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap:
http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

the first part of this message is a quiz which you may take...if you do, the
answers
may astound you.

the second part consists of a list of foods and instructions on how to follow
this, the
BESTEST diet in the world!  this diet is highly recommend by the american
diabetes
association, the american heart association, and most doctors in america!!  it's
a very
easy diet to follow cuz, once a day, it allows you to indulge yourself with
sweets,
carbs, etc. and thereby is a diet which you can follow for the rest of your
life!!!

p.s.  i have found the easiest way to follow this diet; it consists of 4 cans of
green beans
per day (each can is labelled as 14.5 oz., but has, really, only about 7 oz. of
vegetable
and the rest is water which, of course, you drain.  i accompany these cans of
beans
with 2 to 3 slices of deli ham (the kind without the salt water injected into
it) or
turkey (unfortunately, smoked turkey is out because of the high salt content)
and i
also have 4 to 5 slices of cheese (as you'll see from the list, almost evey
cheese is
listed), my favourite is smoked provolone; and together, the meat and cheese, i
use to
make a "wrap."

during nighttime meals, i usually make a little extra meat so i can eat it the
next
day with my beans.  oh! and i use a dressing on the beans to make them less
monotonous tasting.  the dressing i use most often is "walden farms" italian
dressing.
it is calorie free, fat free, carb free, cholesterol free, and has only 12%
sodium.

at any rate, take a look and post your responses about what YOU think of
it...i'd
really be interested to know.

CARBOHYDRATE QUIZ

  1.  After eating a full breakfast, I get hungrier before it's time for lunch
than I would
have if I had nothing for breakfast at all or just a cup of coffee.    YES    
NO

  2.  I get tired and/or hungry in the mid-afternoon.   YES    NO

  3.  I get very sluggish or tired after a large meal.      YES   NO

  4.  I sometimes put off plans for evening tasks or activities because I lose
motivation
after dinner.         YES     NO

5.  I have more difficulty stopping once I start to eat starches, snack foods,
or sweets,
than I have in not eating any at all.      YES    NO

  6.  About two hours after eating, I sometimes get tired, hungry, irritable,
shaky,
disoriented, unmotivated, or find that I have a headache.  Sometimes a snack may
make me feel better.
YES    NO

  7.  Stress makes me want to eat, either immediately or after the stress is
somewhat
diminished.
YES    NO

  8.  Foods that include table sugar, fruit sugar (fructose), or artificial
sweeteners are
included in most of my meals.     YES    NO

  9.  As I get older, I seem to gain weight more.    YES    NO

10.  At least one of my blood relatives in overweight.    YES    NO

11.  I do not lead an active lifestyle.    YES    NO

12   I am under some stress at home or work on a pretty regular basis.    YES   
NO

13.  I have been told that I have one or more of the following:  high blood
pressure,
undesirable blood-fat levels (high total cholesterol or triglycerides, low HDL
or high
LDL levels), or adult on-set diabetes, heart disease, vascular disease, or an
imminent
stroke.    YES    NO

14.  One or both of my parents had any of the above conditions.    YES    NO

15.  I sometimes have a hard time going to sleep without a bedtime snack.    YES
NO


SCORING

Score using the value listed for a YES answer and zero for a NO answer:

QUESTION                           VALUE
YOUR SCORE

    
1-----------------------------------6-------------------------------------------\
- ____

    
2----------------------------------2--------------------------------------------\
-____

    
3----------------------------------1--------------------------------------------\
-____

    
4----------------------------------4--------------------------------------------\
-____

    
5----------------------------------5--------------------------------------------\
-____

    
6----------------------------------3--------------------------------------------\
____

    
7----------------------------------3--------------------------------------------\
____

    
8----------------------------------1--------------------------------------------\
____

    
9----------------------------------3--------------------------------------------\
____

  
10----------------------------------3-------------------------------------------\
-____

  
11----------------------------------3-------------------------------------------\
-____

  
12---------------------------------3--------------------------------------------\
-____

 
13----------------------------------5-------------------------------------------\
--____

 
14----------------------------------4-------------------------------------------\
--____

 
15----------------------------------4-------------------------------------------\
--____

Total Possible Score            50         Your Score
_____


Doubtful-----------------------13 or less
Mild-----------------------------14 to 22
Moderate----------------------23 to 35
Strong-------------------------36 to 50

If you crave carbohydrates and have trouble losing or maintaining your weight,
you
may  be a "Carbohydrate Addict."  This test and score sheet measures possible
addiction/intolerance to carbohydrates.  Addiction or intolerance to carbos
makes it
almost impossible to lose weight while still eating high amonts of carbo-rich
foods.  A
change in the foods you eat is recommended along with hypnosis.  If you feel you
are,
or may be a "Carbohydrate Addict,"  we will discuss how to make those changes in
your diet and recommend some reading material to help you understand the
addiction.

INSULIN & CARBOHYDRATE ADDICTION

				 Insulin is normally released into the blood stream when carbohydrates are
eaten.
First, a small measured amount a few minutes after a meal is begun is released
then,
about seventy-five to ninety minutes later, a second release occurs.  The amount
of
insulin is determined by the amont of carbohydrates in the meal and by how well
the
first release handled the carbohydrates.  The amount of the first release of
insulin is
determined by the amount of carbos eaten in PREVIOUS meals.  This is true for
everyone.   For those people who are "Carbohydrate Addict," there is a breakdown
of
this normal process.

				 "Carbohydrate Addicts" release too much insulin when stimulated by carbos,
and
that insulin has a hard time transporting blood sugar into the cells where it is
needed
for energy.  The cells "cry" for energy and the body respond by releasing more
insulin
that triggers hunger and more eating of carbos.  This craving of carbos happens
because the human body "knows" that carbos are supposed to provide quick energy.
I
say "supposed" because with carbohydrate addiction, they don't!

				 Carbohydrate rich foods raise insulin in the blood.  "Carbo Addicts" respond
with too
much insulin to carbo rich foods.  Body cells are "insulted" with too much
insulin and
begin to resist insulin, leaving it to be stored in the liver as fat or left in
the blood if
the liver cells also resist it.  In animals, insulin injections have produced
obesity,
because insulin appears to stimulate fat synthesis, which means, in the simplest
possible terms, overweight occurs in the presence of excess insulin.

				 Eventually, the pancreas becomes exhausted by trying to increase insulin to
feed
the cells that are starving for energy.  Insulin's job is to carry blood sugar
into the
cells to be used as energy and to store unused blood sugar as fat to be used
later.  It
does this with the help of the liver.  It also sends signals to the brain that
energy has
been delivered to the cells and they are satisfied.  When the pancreas becomes
unable
to produce enough insulin "adult onset diabetes" may occur and insulin levels in
the
blood drop and blood sugars rise.

				 There is a method of eating that will help control carbohydrate addiction
and help
keep insulin working in a more normal way in the "Carbohydrate Addict."  It will
also
reduce the resistance to insulin by cells so that they will use the insulin that
is
available properly for energy and call fat out of storage when needed for
additional
energy instead of crying for more food.  It is done by eating high protein and
high
fiber, craving reducing foods for breakfast and lunch then having a full meal at
dinner that includes a balance of protein, craving reduction vegetables and
salads
and carbos.  And, by limiting the length of your dinner meal to ONE HOUR.  No
snacks unless you are trying to maintain your weight and then your snacks must
be
from protein and high fiber, craving reduction foods.   You must include
carbohydrates ONCE A DAY!  Your body NEEDS them.  You only need to limit the
frequency, keeping them confined to one meal.  You may change your carbohydrate
meal to lunch on special occasions.  Beware of changing it too often...it
creates a bad
habit and you may find your craving for carbos returning.

			 The ONE HOUR TIME LIMIT reduces the amont of insulin needed in the "second"
release period.  By avoiding carbos at breakfast and lunch, the "first" release
of
insulin is less because that release is based on the amount of carbos eaten at
previous
meals.  In just a few days, your cells will notice the difference in the amount
of
insulin in your blood stream and reduce their resistance to it.

				 This is not a short term way of eating.  If you are a "Carbohydrate Addict,"
it must
become a LIFETIME CHANGE!!  Consider it a cheap and painless alternative to
insulin therapy for diabetes.

				 What you get in exchange is MORE energy and that much desired weight loss. 
And
you do not have to give up your favourite foods, only change the time you will
eat
them.  You don't have to count calories or remember "food exchanges" or avoid
fats
unless your doctor has told you to.  You should "let your conscience be your
guide" in
the size of your portions.  It is possible to eat MORE FOOD then you need out of
habit
and, if such is the case, you can't expect to lose much weight if that is your
goal.  But
even if you don't feel a need to lose weight, you will notice a dramatic
increase in
your energy and comfort levels and lose those food cravings you can well live
without.

				 This change in eating habits and the craving reductions and weight loss that
goes
with it is only appropriate for those people who have tested mild to strong on
the
"Carbohydrate Addict" test.  It has little effect on people who do not suffer
this
addiction, even if they also have a weight problem.  People with mild addictions
will,
over time, develop a stronger addiction.  So, the time to make a change is NOW
before your body is damaged by excess insulin.

				 A good source of additional information on the cause of "Carbohydrate
Addiction"
and the diet that helps corect it can be found in the book, "The Carbohydrate
Addict's
Diet," by Dr. Rachael F. Heller and Dr. Richard F. Heller.  They have written
several
books which adapt this diet to individual circumstances.  You will find abundant
reference material used in their research of this common addiction.  Their books
also
include recipes to help you cook for your new lifestyle.  **NOTE:  Personally, I
don't
see the need for recipes as you can cook in your usual manner as long as you
remember, except for the dinner meal, to leave out rice, bread, couscous,
potatoes,
etc etc.**











THIS IS YOUR LOW CARBOHYDRATE REDUCING PLAN

The foundation of this diet is limiting the TIME you eat high carbohydrate
foods, once
a day.  By doing this, you will find your energy increasing, your blood sugar
staying
stable, your craving for carbo foods decreasing, and your weight going down.  It
is
important that you follow the guidelines and not cheat on the carbos.  If you
are
motivated to lose weight, incrase your energy and decrease the likelihood of you
becoming diabetic at some point in your life because of obesity, you will find
this
pattern of eating easy to follow.  The American Diabetic Association has stated
that if
you have a body fat ratio of more than 30%, it is not a matter if you BECOME
diabetic, but WHEN!!!  Reducing your body fat is the best way to prevent
diabetes
and all of the complications that can come with it.  This diet has been shown to
be
safe for diabetics wishing to lose weight and has even deceased the need for
insulin in
some cases.  If you have been disagnosed as diabetic, please check with your
doctor
before going on this diet.  If fats have been limited by your doctor, please
follow his
advice and adjust your meals to include low fat versions of the foods on this
diet.

The basic plan is as follows:

Choose your breakfast food from the list of approved foods (list to follow). 
Try to
include one cup or more of the approve vegetables.  This may seem hard, at
first, but
think of all the good things you can put in an omelet.  Salads may not be
"normal"
breakfast food, but what is breakfast, after all?  It is the first meal of the
day.  That is
all...there are no rules as to what foods make up your first meal of the day.  
Be
creative!

Choose your midday meal from the approved list.  Include a salad and as many of
the
approved vegetables as you can...they can go in the salad, if you want.  You
need 1 or
2 cups...this helps keep you comfortable and your body functioning properly. 
Avoid
low fat or not fat salad dressings...they contain more carbohydrates and sugars
than
the real thing.  Sorry...NO BREAD with breakfast or lunch.  Meat rolls made of
deli
meats and cheeses with a little mustard or mayonnaise, a dill pickle, sliced
thinly,
wrapped up in a large lettuce leaf is a good substitute for a sandwich...have
two if
you want them!!!

Snacks, if you feel your weight loss program will support them can be 1/2
portions of
any of the foods on the approved list.  Again....no bread products or
sweets...also, no
fruits....lots of carbohydrates there!

Now, the good part....DINNER!!  For dinner, you can have carbohydrates.  That
means ANYTHING you like!!!  You are not counting calories on this eating plan. 
Try
to make your meals up in 1/3 portions.  1/3 high protein; 1/3 salad and
vegetables;
and 1/3 other foods, including your dessert portion.  If you feel a need for
seconds,
maintain the 1/3 portion schedule.  Have seconds of high protein and vegetables
along with your seconds of carbohydrates.  Keep your plate balanced!!

Your dinner or high carbohydrate meal MUST BE FINISHED WITHIN ONE HOUR!!
Do not cheat on this.  This includes your dessert.  By finishing your meal
within one
hour, you help maintain your insulin balance and that leads to greater feelings
of
satisfaction with your new eating plan.  This plan will reduce cravings for
additional
carbos and result in a 1 to 3 lb. weight loss per week!!  You should not lose
any faster
than that.  If you find you are losing faster than that, increase your portion
size at
breakfast and midday from the approved food list.  Keep all your high
carbohydrates
in one meal.  If you are in doubt if a food is low in carbos, check the label. 
Choose only
foods that are below 4 gr-carbohydrate per serving.

Weigh every day, if possible, and take a weekly average to keep track of your
weight
reduction.  If you need to, adjust your portion size.  If your craving for
carbos is still a
problem, check for hidden triggers....like diet soda.  Artificially sweetened
foods can
keep some people from losing their cravings by "fooling" the brain with their
sweet
taste and causing an over production of insulin which creates a craving for
carbos.

You are now on your way to losing weight and creating a higher energy plateau
for
yourself.

We have had a major awesome turn around with our 14 yo son and want to share
our miracle.  We have a sweet loving son back.  I posted here in March when
I learned of his allergies and learned much.  Thank you all for that.  I got
desperate when he stopped cooperating and stumbled into acupuncture and
wanted to share with all of you.



We are foster parents and have had him in our care for 6 years, adopted him
2 years ago, and have seen behaviors slowly improve.  Six months ago things
turned UGLY.  His entire attitude could be summed up in whatever he wanted,
whenever, and however he should get it!  He didn't care who he hurt, etc. We
have had police, run away, suicide notes, shoplifting, and two attempts to
light a fire in our home over the last few months.



He had a delayed reaction, off scale high intolerance to wheat, gluten,
eggs, dairy, peanuts, almonds, and garlic.  I have no idea how long he has
been reactive.  Because of the delayed reactions it took a long time to
identify the cause and effect.   He said he wanted to participate in trying
the diet but continued to sneak things at school etc.  We were slowly
finding where he was still getting foods and started closing down paths.  We
began to see clear patterns develop.  If he got into something at school the
next morning he woke up obnoxious and escalated from there.  Since I can't
be with him every second or control his choices and knew it would only get
worse I was desperately looking for other options.



Several people suggested acupuncture.  I discussed this with Andy as an
immediate cure that might enable him to return to all foods and got his buy
in.  So we went and learned I was only partly right.  The rest of this
sounds really hokey if you're not into natural care.  She did muscle testing
to see which food group needed help first and cured it without needles.  For
the next 24 hours he basically can't even touch what he was treated for but
after that can eat it.   He has been treated for eggs and wheat so far.
Only one type of foods may be treated at a time and because he wouldn't help
all appointments had to be after school on Friday so I could monitor
everything.



I finally closed the loopholes he was getting through, not to say he won't
find new ones before we finish the treatments.  What I know is he has been
clean for 2 weeks and he is being a total sweetheart.  He gives me hugs,
talks nice, his sense of humor is back, and he is fun to be around again.  I
freely admit it has only been two weeks but this is a MAJOR celebration.



The bad news is most insurance will not pay for naturopathic care.  If your
allopathic doctor will cooperate they can run many of the tests and results
shared.  His would not.  He claimed no way blood tests and allergies could
help his behavior.  Naturally, this is no longer his doctor.   In the
interest of time and desperation I paid and let the naturopathic doctor run
the tests to get on with it.



Because of the way each doctor operates I had the best understanding based
on going in the order I did.  However, if I was to do it again I would
probably go to the acupuncturist first and have saved hundreds of dollars on
tests and special foods not to mention the hours reading cookbooks and
newsgroups learning how to manage allergies and making everything from
scratch because of the hidden ingredients in so many things.  The
acupuncturist is $75 per visit and we will probably need 6 total.

We have had a major awesome turn around with our 14 yo son and want to share
our miracle.  We have a sweet loving son back.  I posted here in March when
I learned of his allergies and learned much.  Thank you all for that.  I got
desperate when he stopped cooperating and stumbled into acupuncture and
wanted to share with all of you.



We are foster parents and have had him in our care for 6 years, adopted him
2 years ago, and have seen behaviors slowly improve.  Six months ago things
turned UGLY.  His entire attitude could be summed up in whatever he wanted,
whenever, and however he should get it!  He didn't care who he hurt, etc. We
have had police, run away, suicide notes, shoplifting, and two attempts to
light a fire in our home over the last few months.



He had a delayed reaction, off scale high intolerance to wheat, gluten,
eggs, dairy, peanuts, almonds, and garlic.  I have no idea how long he has
been reactive.  Because of the delayed reactions it took a long time to
identify the cause and effect.   He said he wanted to participate in trying
the diet but continued to sneak things at school etc.  We were slowly
finding where he was still getting foods and started closing down paths.  We
began to see clear patterns develop.  If he got into something at school the
next morning he woke up obnoxious and escalated from there.  Since I can't
be with him every second or control his choices and knew it would only get
worse I was desperately looking for other options.



Several people suggested acupuncture.  I discussed this with Andy as an
immediate cure that might enable him to return to all foods and got his buy
in.  So we went and learned I was only partly right.  The rest of this
sounds really hokey if you're not into natural care.  She did muscle testing
to see which food group needed help first and cured it without needles.  For
the next 24 hours he basically can't even touch what he was treated for but
after that can eat it.   He has been treated for eggs and wheat so far.
Only one type of foods may be treated at a time and because he wouldn't help
all appointments had to be after school on Friday so I could monitor
everything.



I finally closed the loopholes he was getting through, not to say he won't
find new ones before we finish the treatments.  What I know is he has been
clean for 2 weeks and he is being a total sweetheart.  He gives me hugs,
talks nice, his sense of humor is back, and he is fun to be around again.  I
freely admit it has only been two weeks but this is a MAJOR celebration.



The bad news is most insurance will not pay for naturopathic care.  If your
allopathic doctor will cooperate they can run many of the tests and results
shared.  His would not.  He claimed no way blood tests and allergies could
help his behavior.  Naturally, this is no longer his doctor.   In the
interest of time and desperation I paid and let the naturopathic doctor run
the tests to get on with it.



Because of the way each doctor operates I had the best understanding based
on going in the order I did.  However, if I was to do it again I would
probably go to the acupuncturist first and have saved hundreds of dollars on
tests and special foods not to mention the hours reading cookbooks and
newsgroups learning how to manage allergies and making everything from
scratch because of the hidden ingredients in so many things.  The
acupuncturist is $75 per visit and we will probably need 6 total.

Thanks for the replies.  The neurologist is going very indepth -
testing her blood for all types of things even including a cardiac
risk profile(they took four vials worth) - and also ordered an EEG
and EKG.  When I called asking about the results they said the EEG
had come back normal, and that they did not have the other results
yet, but that they would call if, and only if, a result was
abnormal.  Considering that I have not heard anything...I guess all
the results were normal.

I guess I just needed to vent.  I think one of the reasons I have
trouble believeing the hypoglycemia diagnosis is because I have had
gastric bypss surgery and experience hypoglycemia when I eat too many
carbs (actually I was sporadically hypoglycemic prior to surgery; it
is just not sporadic now - if I eat something with a lot of carbs).
I know what my limit is (about 50 at a setting if I have some protein
to slow down the absorption) and I know that if I go over it or if I
eat a smaller amount of extremely simple sugars without anything to
counteract it that in an hour to an hour and a half I am going to
become symptomatic.  Every time...no question about it...end of
subject.  Tasha knows this too.

There have been times when she chose to eat high carb junk (such as a
double chocolate bakery muffin).  She watched the clock and kept
expecting to get symptomatic; she had both food and gluco tabs to
take if she needed them.  However, she never had a problem or
experienced the first symptom.  This is what makes me wonder.

This has just been very frustrating for both of us - for her
constantly feeling bad and for me because I don't know what is wrong
or how to alleviate it.  Anyway, thanks for the replies and for
putting up with my venting.


--- In Allergyfree_Eating@yahoogroups.com, Karen AKA Kajikit
<kaji@l...> wrote:
> Tracy wrote:
> > Hi, all.
> > I just joined and look forward to browsing and/or supplying
recipes.
> > However, I have a question.
> >
> > My teenage daughter has for months (since last summer) been
> > experiencing recurrent bouts of nausea, dizziness, fatigue,
weakness,
> > and paleness.  Her doctor just kept saying "She's dehydrated."
> > or "She's hypoglycemic. (Even though her blood sugars have never
been
> > documented low.)"  He advised us to up her fluids and to follow a
> > high protein, low carb diet.  So, we started following Atkins and
> > things got better - for a while - but then returned.
>
> Hi,
> I HOPE your daughter's doctors have looked into the blindingly
obvious
> and checked her iron levels for anaemia as well as giving her a
thorough
> physical examination to check for anything else going wrong.
> Hypoglycaemia is a tricky thing to catch - a glucose tolerance test
> might show it, but a lot of people have no visible signs apart from
the
> obvious physical effects. It's also one of those things that's
different
> for everyone. Low-carb diets are very good for hypoglycemia because
> carbs break down into sugar much faster than protein does (having
> protein at the same time as carbs slows down the process...), so it
> keeps your blood sugar levels more even and hopefully eliminates
the
> highs and lows that cause problems.
> I'm hypoglycemic, and eating protein at every meal and avoiding
more
> than small amounts of sugar is enough to control it in me.
>
> But it doesn't sound to me like hypoglycemia is your daughter's
primary
> problem - not if you've been following a sensible diet for months
on
> end... there's got to be something else going on, and it sounds
like
> your doc suspects food allergies. Cutting out gluten can't hurt
her, and
> all you can really do is try it and see if it helps. Remember that
wheat
> and gluten are hidden in many places where nobody would ever think
of
> looking for them. eg. Soy sauce has wheat in it, and so does baking
> powder and many spice mixes, because wheat flour helps them run
more
> smoothly through the processing machinery. There are many websites
for
> celiacs that have useful information.
>
> I'd think that gluten-free would be easier to combine with low-carb
than
> some things - wheat is a major source of carbohydrates in most
people's
> diets...
>
> --
> ~Karen AKA Kajikit
> Lover of shiny things...
>
> Made as of 29 April 2004 - 61 cards, 41 SB pages (plus 3 small
> giftbooks), 52 decos & more!
>
> Visit my webpage: http://www.kajikitscorner.com
> Allergyfree Eating Recipe Swap:
> http://groups.yahoo.com/group/Allergyfree_Eating
> Ample Aussies Mailing List:
http://groups.yahoo.com/group/ampleaussies/

Tracy wrote:
> Hi, all.
> I just joined and look forward to browsing and/or supplying recipes.
> However, I have a question.
>
> My teenage daughter has for months (since last summer) been
> experiencing recurrent bouts of nausea, dizziness, fatigue, weakness,
> and paleness.  Her doctor just kept saying "She's dehydrated."
> or "She's hypoglycemic. (Even though her blood sugars have never been
> documented low.)"  He advised us to up her fluids and to follow a
> high protein, low carb diet.  So, we started following Atkins and
> things got better - for a while - but then returned.

Hi,
I HOPE your daughter's doctors have looked into the blindingly obvious
and checked her iron levels for anaemia as well as giving her a thorough
physical examination to check for anything else going wrong.
Hypoglycaemia is a tricky thing to catch - a glucose tolerance test
might show it, but a lot of people have no visible signs apart from the
obvious physical effects. It's also one of those things that's different
for everyone. Low-carb diets are very good for hypoglycemia because
carbs break down into sugar much faster than protein does (having
protein at the same time as carbs slows down the process...), so it
keeps your blood sugar levels more even and hopefully eliminates the
highs and lows that cause problems.
I'm hypoglycemic, and eating protein at every meal and avoiding more
than small amounts of sugar is enough to control it in me.

But it doesn't sound to me like hypoglycemia is your daughter's primary
problem - not if you've been following a sensible diet for months on
end... there's got to be something else going on, and it sounds like
your doc suspects food allergies. Cutting out gluten can't hurt her, and
all you can really do is try it and see if it helps. Remember that wheat
and gluten are hidden in many places where nobody would ever think of
looking for them. eg. Soy sauce has wheat in it, and so does baking
powder and many spice mixes, because wheat flour helps them run more
smoothly through the processing machinery. There are many websites for
celiacs that have useful information.

I'd think that gluten-free would be easier to combine with low-carb than
some things - wheat is a major source of carbohydrates in most people's
diets...

--
~Karen AKA Kajikit
Lover of shiny things...

Made as of 29 April 2004 - 61 cards, 41 SB pages (plus 3 small
giftbooks), 52 decos & more!

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap:
http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

At 06:10 PM 30/04/2004 +0000, you wrote:
>Hi, all.
>I just joined and look forward to browsing and/or supplying recipes.
>However, I have a question.
>
>My teenage daughter has for months (since last summer) been
>experiencing recurrent bouts of nausea, dizziness, fatigue, weakness,
>and paleness.  Her doctor just kept saying "She's dehydrated."
>or "She's hypoglycemic. (Even though her blood sugars have never been
>documented low.)"  He advised us to up her fluids and to follow a
>high protein, low carb diet.  So, we started following Atkins and
>things got better - for a while - but then returned.

I'm not a doctor, but you might want to dig further.

One question: has she had her blood hemoglobin, hematocrit and ferritin
levels checked? Those symptoms can be related to a lot of conditions, but
one of the most common (and the most treatable) is iron-deficiency anemia.
It's very common in teenaged girls. Although only a physician can diagnose
iron-deficiency anemia,  sometimes they do miss it.

Luckily, it's easy to treat once you know you have it; lots of iron,
vitamin C, and folic acid taken together (and not within a few hours of
anything containing significant amounts of calcium or oxalic acid) will
help. If her doctor hasn't mentioned it, you might ask him to do the
relevant tests.

>  She
>has advised us to continue to follow the high protein, low carb
>regime AND to eliminate all gluten because gluten (especially wheat)
>can cause many people difficulties.

It sounds like the neurologists suspects that your daughter has celiac
disease (CD). CD isn't a true allergy but it is caused by a problem in the
immune system. There are specific blood tests to diagnose CD; has your
daughter had them? In the US, they're called the transglutaminase (tTG)
antibody test and the endomysial (EMA) antibody test. One interesting
point: CD can actually cause iron-deficiency anemia.

Since there are specific tests for CD, she might want to have them so she
knows for sure; since untreated CD can lead to other more serious diseases,
it's important to know. A family physician can order these tests, as can a
specialist such as an internist or allergist. The neurologist's diagnosis
might be correct, but if I were you I'd want a definitive test (and
confirmation from a specialist in the field) before I started on major
dietary restrictions.

>I am about at my wits end.  First I need recipes!  Secondly, I am so
>frustrated...if all of this is related to food allergies, would they
>have not shown up YEARS ago?!?!

Absolutely not. This is one of the biggest misconceptions about allergies.
All but one of my food allergies began in my late 20s - early 30s; the
allergist says this is very common. Celiac disease often becomes apparent
only in the teen years, and in women sometimes decades later. My doctor
said that about 5% of all women develop celiac disease in adulthood -
that's 750,000 women in Canada alone! These findings are apparently rather
new, and many doctors haven't yet had the CME (continuing medical
education) that discusses this.

>Anyway, I have already been experimenting with converting traditional
>recipes; when I get a recipe converted into something that works AND
>that Tasha likes (the true test), I will post them.
>
>I would love any advice or suggestions that anyone has.

Have you seen this website, containing recipes for gluten-free foods?
http://members.ozemail.com.au/~coeliac/

I don't know whether you live near a good whole foods store (or in which
part of the world you live in), but there are tons of gluten-free foods
available in these stores. Rice pasta tastes almost exactly like wheat
pasta; rice-corn pasta is actually tastier. The rice spaghetti , rotini,
and lasagna noodles keep their shape better than the shells.  You have to
be really careful when buying rice cereals, since some of them contain
traces of wheat. A trace is often enough to cause problems.

Quinoa is high-protein (and a complete protein) and gluten-free; I use it
as a substitute for couscous or for pasta in soup.  (It also tastes great.)

Oats themselves aren't a problem for celiacs; the problem is that any given
quantity of oats will usually contain quite a bit of wheat. The grains look
alike and are often stored in the same facilities, and there's a lot of
cross-contamination. If you can find oats guaranteed to be free from
cross-contamination, you can use them.

I found that kosher groceries are an excellent source of wheat-free food
just before or just after Passover. Observant Jews do not eat wheat, spelt,
and other grains (other than correctly baked matzoh) during Passover, so
all Passover foods not containing matzoh must be wheat-free. Look for
Star-K or OU Kosher for Passover certification - some traditions allow for
tiny amounts of wheat to remain in foods, but these certification agencies
are far stricter and do not allow even the smallest trace to be in the
certified food.

As I'm sure you've already found, you have to learn to read labels like a
hawk. Who would have thought that prepared mustard or chicken patties would
have wheat in them?

Good luck!

--

Charlene Vickers watsondog@...

I do think there should be a moratorium on jazzed-up Wagner. If
you're going to spend large amounts of money and lose several hours of
your life waiting for the odd memorable tune between long periods of
gods shouting at each other, then it should at least have plenty of big
women with spikey helmets.

       -- Nick Fitch, from Usenet

Hi, all.
I just joined and look forward to browsing and/or supplying recipes.
However, I have a question.

My teenage daughter has for months (since last summer) been
experiencing recurrent bouts of nausea, dizziness, fatigue, weakness,
and paleness.  Her doctor just kept saying "She's dehydrated."
or "She's hypoglycemic. (Even though her blood sugars have never been
documented low.)"  He advised us to up her fluids and to follow a
high protein, low carb diet.  So, we started following Atkins and
things got better - for a while - but then returned.

A couple of months ago, her dizziness escalated to outright fainting -
  and still the doctor was saying nothing new and not offering any
more ideas, so I asked for a referral to our local neurologist.  She
has advised us to continue to follow the high protein, low carb
regime AND to eliminate all gluten because gluten (especially wheat)
can cause many people difficulties.

So, that is why I am here.  Obviously teens can be hard to handle in
the best of instances.  Imagine trying to cope with a teen who
constantly feels very bad and one who is trying to accomodate both a
high protein, low carb and gluten free diet.  LOL!!!

I am about at my wits end.  First I need recipes!  Secondly, I am so
frustrated...if all of this is related to food allergies, would they
have not shown up YEARS ago?!?!

Anyway, I have already been experimenting with converting traditional
recipes; when I get a recipe converted into something that works AND
that Tasha likes (the true test), I will post them.

I would love any advice or suggestions that anyone has.

I just made this simple yet very tasty stuffing again, and when the How to
Post message came out I thought I'd add it. I've used rice bread in this -
it's somewhat sweeter than with spelt bread but still good. I understand it
has no flavour if made with white wheat bread - the whole-grain spelt or
other whole-grain bread is a must. A friend has used 1/4 cup rye bread with
the spelt with great success.

Turkey Stuffing - for a 10 to 15 pound turkey

1 loaf whole-grain spelt bread, home-baked or commercial
1/2 red pepper
1/2 green pepper
1 tbsp olive oil
1 tbsp fresh thyme
1/2 tbsp fresh sage
2 tsp fresh rosemary
1 tbsp fresh parsley
Salt and freshly ground pepper to taste
Water as required

Saute finely-chopped peppers in oil until peppers become fragrant. Add sage
and saute for about 30 seconds until sage becomes fragrant. Remove from
heat. (This does not need to cool, but you might wish to so you can handle
the stuffing better.)

Roughly cube or crumb bread as desired. Add fresh herbs, salt and pepper,
and about 1/4 cup water. Mix until well-combined and bread is moist. Add
peppers and oil and mix well.


--

Charlene Vickers watsondog@...


When it's Springtime in Alberta
And the gentle breezes blow
At forty miles per hour
And it's twenty-five below

You can tell you're in Alberta
Cause the snow's up to your butt
And you take a breath of Springtime air
And your nose holes both freeze shut.

The weather here is wonderful
So I guess I'll hang around.
I could never leave Alberta
My feet are frozen to the ground.

This would be gluten-free, milk-free, egg-free, soy-free, nut-free, etc.
and it sounds distressingly healthy (as I said when I posted it on Usenet),
but it's also very good.

Turkey Quinoa casserole
4 servings

3/4 lb raw ground turkey
1/2 cup quinoa
1 cup water
1/2 zucchini, diced
1 carrot, diced
1/2 red (or green) pepper, diced
1/2 dried hot red pepper, chopped finely
8 small leaves fresh sage, chopped finely
1 tsp fresh thyme
2 tsp fresh rosemary
2 medium potatoes, shredded, soaked, rinsed and lightly salted
Olive oil
Salt and pepper to taste
7-cup oiled casserole dish or dutch oven with lid

Wash and pick over quinoa. Boil water, add quinoa, turn off heat, and let
sit for 15-20 minutes. Add herbs, carrots, green peppers, hot pepper, and
zucchini; season to taste. Add raw turkey and mix thoroughly. Place in
oiled casserole dish; top with potatoes.

Bake in 350F/180C degree oven (325F/160C for a glass casserole) until
internal temperature reaches 170F/80C. (This took 90 minutes for my
casserole.) Brush with olive oil (if desired) and put casserole under
broiler until potatoes are browned.

I used Inca Red quinoa for the colour, but you could use any quinoa. It's
important always to rinse quinoa well in running water before cooking. I
don't add onions or garlic, but I would suspect 1/2 onion and 2 cloves
garlic would be about right.


--

Charlene Vickers watsondog@...


When it's Springtime in Alberta
And the gentle breezes blow
At forty miles per hour
And it's twenty-five below

You can tell you're in Alberta
Cause the snow's up to your butt
And you take a breath of Springtime air
And your nose holes both freeze shut.

The weather here is wonderful
So I guess I'll hang around.
I could never leave Alberta
My feet are frozen to the ground.

This cake is delicious, and is also corn-free, soy-free, nut-free,
wheat-free, egg-free, milk-free. It's quick to make.

1 8x8 or 5x7 cake
Glass pan: 325F/160F, 40 to 60 minutes
Metal pan: 350F/180F, 30 to 50 minutes

Ingredients:

2 cups whole grain spelt flour
1/2 cup cocoa
1/8 tsp salt (may be omitted)
3/4 tsp baking soda

1 cup liquid sweetener (I use Rogers' Golden Syrup, but brown rice syrup
works too)
1/4 to 1/3 cup light-tasting oil of any kind (light olive oil, canola oil,
etc.)
1/4 to 1/3 cup black coffee

Oil and flour/cocoa to coat pan
(Optional) approx. 2 tbsp powdered white sugar (note: not 'icing' sugar as
sold in Canada, which contains cornstarch)

Directions:

Oil pan: dust with 1 tbsp. flour or cocoa to coat pan.

Mix 2 cups flour, cocoa, salt and baking soda together. Mix wet ingredients
together until coffee and syrup are adequately mixed. Add wet ingredients
to dry ingredients and mix until you get a thick batter.

The larger amount of oil will give you a moister, longer-lasting cake; the
larger amount of coffee may be needed if your flour is dry. Start with 1/4
cup coffee and add a tablespoon or two if the batter is doughy. The batter
should be quite thick, though.

Place batter in pan and bake as above. When cake is cold, sprinkle with
powdered sugar if desired.

Variation: Replace coffee with 1/4 to 1/3 cup fruit juice, add 1/4 cup
strained raspberry jam, and reduce syrup to 3/4 cup.

I've never tried it using all brown rice flour, but I've substituted one
cup of spelt flour with rice flour and it works well. The spelt flour I use
is whole-grain and somewhat coarsely ground.

Millet flour didn't work - the flavour was too strong and not in
concordance with the cocoa.

--

Charlene Vickers watsondog@...


When it's Springtime in Alberta
And the gentle breezes blow
At forty miles per hour
And it's twenty-five below

You can tell you're in Alberta
Cause the snow's up to your butt
And you take a breath of Springtime air
And your nose holes both freeze shut.

The weather here is wonderful
So I guess I'll hang around.
I could never leave Alberta
My feet are frozen to the ground.

I'm sorry about the spam that somebody sent to this list. The person
in question only joined so they could spam us. Ugh. I removed them
from the group and deleted the message from the archives, because we
all have better things to do than to read spam.

Baby Baby Muffins

I have developed this muffin recipe for my daughter, she loves them! No
egg, no sugar and no diary IF you use soy.

1 Cup of Milk (you can use breast milk, formula, soy milk, cows milk or even
water)

1 Cup of rolled oats (I used organic, quick oats)

Let soak for 10 minutes and then add:

1/4 Cup of organic plain yogurt (soy yogurt works well)

1/4 Cup of NOT sweetened all natural applesauce

1 Table spoon of baking powder

1/2 teaspoon of salt (I tried making them w/o salt but the baking powder
   needs
it. W/ no salt the muffins were very hard)

Mix well and add

1 1/4 cups of whole wheat flour (rice flour works but you may need more)
Another flour choice is to use a blender at top speed w/ a 1/2 cup of
oats at a
time and make your own oat flour. This is my first choice.

Preheat the oven to 400F

Put liners into 24 mini muffin cups.  Add a spoon of batter each.

Bake for 15 to 20 minutes.

Let cool.

Freeze the extras :)
--
~Karen AKA Kajikit

Dogs have owners, cats have staff...

As of 27 Feb 2004 - 36 cards, 20 SB pages (plus 2 small giftbooks), 20 decos

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap:
http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Hi!  I am in the process of eliminating foods from my diet as a  way
to control the pain from endometriosis.  I am aiming for a dairy
free, wheat free/gluten free diet.  I also plan to add more whole
grains and produce.

I look forward to learning a lot from this group!

Danielle

This list is for recipes that are any/all of the following:
low- or non-fat
low-sugar
diabetic
vegetarian
cholesterol-free
low-carb [ie Atkins diet or variations]
dairy-free
wheat-free
sugar-free
egg-free
anything else 'free'
Above all, make them HEALTHY!!!

You CAN send recipes using artificial sweeteners if you choose, but there are
doubts as to how 'healthy' they really are. Most of them haven't been in use for
long enough for the effects of long-term usage to have shown up yet. Also some
people [including myself] cannot tolerate them.
If your recipes use sweeteners please indicate it in the header eg [aspartame]
or [nutrasweet].

To make it easier to search the ever-growing message archive for particular
recipes please send only one recipe per email [unless they are closely related
or part of the same dish
[eg Carrot Cake with a matching topping recipe]
Please try to make the header as descriptive as possible, and include any
relevant phrases from the above list.

This is not a good header to send - 'Cake'
This is a little better but still not very descriptive - 'Diet Carrot Cake'
This is the way to go - 'Healthy carrot cake with sultanas: low-fat, dairy-free,
sugar-free'

We're looking forward to seeing your recipes.

Karen, Listmom

Hi Karen, thanks for your response.  Yes, I've been to an allergist,
and also to a few Ayurvedic and Chinese Medicine practitioners.
They've helped me identify many of the triggers.  I think my
relationship to food is the key factor - food in general.  I'm sure
that anyone with any kind of eating disorder/weight management
challenge/food allergy problem is familiar with the challenges of
relating to food in a healthy and balanced way (whatever that means
for each person).

Thanks again for your response, and I'll post some recipies as they
come to me.

This list is for recipes that are any/all of the following:
low- or non-fat
low-sugar
diabetic
vegetarian
cholesterol-free
low-carb [ie Atkins diet or variations]
dairy-free
wheat-free
sugar-free
egg-free
anything else 'free'
Above all, make them HEALTHY!!!

You CAN send recipes using artificial sweeteners if you choose, but there are
doubts as to how 'healthy' they really are. Most of them haven't been in use for
long enough for the effects of long-term usage to have shown up yet. Also some
people [including myself] cannot tolerate them.
If your recipes use sweeteners please indicate it in the header eg [aspartame]
or [nutrasweet].

To make it easier to search the ever-growing message archive for particular
recipes please send only one recipe per email [unless they are closely related
or part of the same dish
[eg Carrot Cake with a matching topping recipe]
Please try to make the header as descriptive as possible, and include any
relevant phrases from the above list.

This is not a good header to send - 'Cake'
This is a little better but still not very descriptive - 'Diet Carrot Cake'
This is the way to go - 'Healthy carrot cake with sultanas: low-fat, dairy-free,
sugar-free'

We're looking forward to seeing your recipes.

Karen, Listmom

Hi,

It must be very frustrating to be reacting to so many different foods...
have you been to an allergist and done all the testing etc. Sometimes
there's one particular unsuspected allergy that's triggering the other
reactions by oversensitising your body, and if you can find it and cut
it out then the you'll be able to handle the rest better. This group is
mostly for finding recipes - somebody posts what they're looking for and
I try and hunt it up for them :) But feel free to post - maybe someone
will come out of the woodwork and be able to help you out.

--
~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap:
http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Hi there.  Just thought I'd see how other folks are doing with their
dietary challenges.  Right now I think I'm mostly looking for a
support group!  (So this may not be the right place for me.)

I have sensitivities to so many foods right now, it's really
ridiculous.  I seemed to feel better once I eliminated the primary
ones (including corn, soy, gluten, dairy, sweeteners, eggs,
nightshades, migraine triggers, citrus, tropical fruits, and all
preservatives/additives).  But more and more formerly friendly foods
are now triggering my main symptom (headaches) such as apples and
rice.  I feel completely boxed in and frustrated.  They morph and
change and I can't seem to affect any change.

I feel that this imbalance is a systemic thing - it's not the foods,
it's my system... overloaded or overstretched... or... So I'm looking
into fasting for a while on the master cleanser.  Has anyone
experienced a reduction of symptoms through cleansing/fasting?  How
do you cope with the frustration of sensitivities?

Thanks!

This may have already been mentioned here, but when I was still
baking I used a flax seed mix to replace eggs.  Stir 2 tsp ground
flax seed into 1 T water and add as replacement for 1 egg.  Works
well in baked goods and even pancakes.

Karen, Thank you so much!  That last site was great.
Her story even sounded like mine.  I am so happy to
have found this group and a recipe so that my little
toddler can experience a real birthday cake instead of
jello jigglers!

Kristin


-- Karen AKA Kajikit <kaji@...> wrote:
> Kristen, here's an article on kid-safe birthday
> cakes with a couple of
> recipes for egg-free, dairy-free, soy-free, nut-free
> cakes, that they
> say will work as wheat-free as well...
>
>
http://www.wnyfamilymagazine.com/Pages/articles/June%202002%20Articles/kidkitche\
njune02.html
>
> --
> ~Karen AKA Kajikit
>
> Nobody outstubborns a cat...
>
> Visit my webpage: http://www.kajikitscorner.com
> Allergyfree Eating Recipe Swap:
> http://groups.yahoo.com/group/Allergyfree_Eating
> Ample Aussies Mailing List:
> http://groups.yahoo.com/group/ampleaussies/
>
>
>


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