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#638 From: "cyndi526@..." <cyndi526@...>
Date: Thu Jun 18, 2009 4:40 am
Subject: new to group 		cyndi526...
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I am new to this group.  I joined because my 12 year old son has Eosinophilic

Esophagitis.  We are not quite sure yet all of the foods that give him symptoms,

but we know that eggs do.  Our allergist also took him off wheat, oats, potato,

soy, peanuts, tree nuts and sesame for now (although he has eaten a little

wheat, with no reaction).  Soon we will be able to try each food to see if he

reacts.  I've looked through some of the posts, and it seems like most of you

have issues with gluten.  Is this true?  Although a wheat free diet is

difficult, I'm finding it very difficult to deal without eggs and potato.  Many

gluten free products have potato in them.  Anyone else dealing with similar

issues?



Thanks,

Cyndi

San Ramon, CA


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#639 From: Denise Urich <artbuff71@...>
Date: Thu Jun 18, 2009 8:04 am
Subject: Re: new to group 		artbuff71
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I've been on a celiac diet since 2004. I have some advice, because my house is free of gluten, soy, dairy, egg, processed sugar, peanuts, treif foods, usually corn, and I'm weaning my kids off oats.

I've come to realize, after joining my local celiac support group, that there's information and products that I had not known about, before I joined. So, that helped me a lot. And there are blogs with recipes that are gluten-free and cassein-free because many autistic children are on that kind of diet (GFCF). You might want to check those out.

We have multiple allergies, in my family, and of course being Jewish, I have to sift through and then disregard a lot of GF recipes that are so un-Kosher, like cheese on chicken or seafood recipes. All in all, I cook mostly homemade meals that are simple, usually from products that are Kosher, but not always. It's a bit daunting to scope EVERY label for not only Kosher, but is it gluten free or is there possibility of cross contamination because it was processed in a facility that has gluten. I just do the best I can. What helps me is cooking some basics like animal protein (chicken, meat) with a side of rice or buckwheat. Add in vegetables and fruits as a main part of the meal, not a small side dish. Think how your meals would look if they were not the standard American faire. Think Asian--although you might not care for rice dishes without soy sauce or sesame oil. Think African--use teff and sorghum recipes. Think Mexican--black bean chili recipe served with rice crakers or corn chips, and a side of vegetables.Think vegetarian (raw vegatarian, too). I start most days with a nut smoothy of nuts that were soaked overnight. I use a high powered blender called a Vita-Mix. I add banana or dates for a sweetener and any extra nutritional supplements I choose. Think of countries where wheat and potatoes are not the staples. Read those recipes for menu ideas. Make a homemade bread of sorghum and brown rice flour and tapioca starch instead of potato and corn starch. Forget about challah. Forget about trying to substitute every little thing to make it look like the food your son used to eat. Truthfully, it won't even look the same or taste the same. The GF pizzas and bread might look the same, but nothing ever compares to the wonderful taste of wheat. Oh, the good ol' days... And I don't know how sensitive he is, but after joining the local celiac group and hearing other people talk, I am now making my husband use a separate knife and cutting board for his wheat bread. I try to use a different sponge and dish towel to avoid cross contamination. Some people even get separate toasters and towels. Oy vay. I don't eat at restaurants. I'm just not at that point, yet. The wait staff needs to be aware of using separtate utensils, work spaces for chopping, clean towels for wiping their hands from other customers food, etc... I had never thought of those things before joining that group.

You are in survival mode right now. Find some support and recipes that you can handle to make a weeks worth of food. After a while, that will be easy and you will find yourself wanting to branch out into other grains, other meal ideas. You will be concerned with adding more whole grains and nutrition back into the somewhat empty GF diet. That's where I think you might want to start, to get a grip on this new lifestyle. You will want to talk to others and see if they make things special for just one person in the family, or if the entire pantry is full of newly discovered foods that everyone in the family eats.

For instance, tonight, my three year old ate just a bit of her dad's homemade guacamole with corn chips; although, often, I give her rice crackers instead. Then, she refused to eat anything else. So, we offered her cantaloupe, and she ate it. We were glad that she got vitamins, minerals, fiber, and omegas from some raw, healthy food. Sometimes, her dinner is almonds, carrots, and a slice of GF bread, if she is in a picky mood. My in-laws are from Ukraine. My mother in-law makes foods that my daughter loves, like a rice dish called Plof and a beet salad. Each week I make a chicken soup and a cholent. Sometimes she eats it--sometimes she doesn't because she's a toddler, and that's what they do. I just try my best. You will try your best, and you will succeed. I am open to your questions if you have any (that I didn't cover, here. :-) lol  .
--Denise

--- On Wed, 6/17/09, cyndi526@... <cyndi526@...> wrote:

From: cyndi526@... <cyndi526@...>
Subject: [allergicjews] new to group
To: allergicjews@yahoogroups.com
Date: Wednesday, June 17, 2009, 9:40 PM

I am new to this group. I joined because my 12 year old son has Eosinophilic Esophagitis. We are not quite sure yet all of the foods that give him symptoms, but we know that eggs do. Our allergist also took him off wheat, oats, potato, soy, peanuts, tree nuts and sesame for now (although he has eaten a little wheat, with no reaction). Soon we will be able to try each food to see if he reacts. I've looked through some of the posts, and it seems like most of you have issues with gluten. Is this true? Although a wheat free diet is difficult, I'm finding it very difficult to deal without eggs and potato. Many gluten free products have potato in them. Anyone else dealing with similar issues?

Thanks,
Cyndi
San Ramon, CA



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#640 From: Dena Page <denapage@...>
Date: Thu Jun 18, 2009 9:12 am
Subject: Re: new to group 		denapage2002
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We are gluten free and potato free.  Cooking and baking from scratch is ultimately cheaper and better peace of mind.  Tapioca flour, corn starch, and rice flour are good replacement flours  For recipes that you usually add potatoes (e.g., pot roast), use kolrabi instead -- you can even mash it, but don't overmash or it becomes watery.  Look for egg-free recipes that use oil, instead.  Stick to canola and olive oils.  Think simple and basic.  As much as possible, make big batches and freeze so you don't have to cook every single mealtime.  (Search "month at a time cooking".)

I regularly share this dessert recipe, but it's worth sharing again.  It saved me yet again this morning when I realized I forgot to buy/make a snack for my daughter's moving party!  Melt chocolate in the microwave.  Add "things".  Pour onto wax paper-covered plate.  Sprinkle with jimmies.  Stick in fridge/freezer until hard.  Break into pieces.  Serve.  Start to finish, about 15 minutes (including freezer time)!  As for "things", you can add raisins, cornflakes or other cereal, pomegranate seeds (dried well, first - nice in white chocolate), nuts he tolerates (cashews? almonds?), anything else that's dry.

I truly believe that as long as we can have our sweets, any diet is maintainable!

On Thu, Jun 18, 2009 at 6:40 AM, cyndi526@... <cyndi526@...> wrote:


I am new to this group. I joined because my 12 year old son has Eosinophilic Esophagitis. We are not quite sure yet all of the foods that give him symptoms, but we know that eggs do. Our allergist also took him off wheat, oats, potato, soy, peanuts, tree nuts and sesame for now (although he has eaten a little wheat, with no reaction). Soon we will be able to try each food to see if he reacts. I've looked through some of the posts, and it seems like most of you have issues with gluten. Is this true? Although a wheat free diet is difficult, I'm finding it very difficult to deal without eggs and potato. Many gluten free products have potato in them. Anyone else dealing with similar issues?

Thanks,
Cyndi
San Ramon, CA




--
Dena Page, M.Ed., CBA
Certified Behaviour Analyst
054 812 5973

Certified Irlen Screener
Certified Auditory Integration Therapy (DAA) Practitioner

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#641 From: shipmates2@...
Date: Thu Jun 18, 2009 11:36 pm
Subject: Re: new to group 		prettyniftyg...
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Here is a No Soy - Soy Sauce Recipe

1/4 cup molasses (blackstrap is best)

1 cup water

Sea Salt (adjust for your taste)

Garlic Powder or Onion Powder (adjust for your taste)

Mix together.  Mixture should taste salty.  Store covered in refrigerator.

Sandy


-----Original Message-----
From: "cyndi526@..."
Sent: Jun 17, 2009 9:40 PM
To: allergicjews@yahoogroups.com
Subject: [allergicjews] new to group



I am new to this group. I joined because my 12 year old son has Eosinophilic Esophagitis. We are not quite sure yet all of the foods that give him symptoms, but we know that eggs do. Our allergist also took him off wheat, oats, potato, soy, peanuts, tree nuts and sesame for now (although he has eaten a little wheat, with no reaction). Soon we will be able to try each food to see if he reacts. I've looked through some of the posts, and it seems like most of you have issues with gluten. Is this true? Although a wheat free diet is difficult, I'm finding it very difficult to deal without eggs and potato. Many gluten free products have potato in them. Anyone else dealing with similar issues?

Thanks,
Cyndi
San Ramon, CA


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#642 From: shipmates2@...
Date: Thu Jun 18, 2009 11:55 pm
Subject: Re: new to group 		prettyniftyg...
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Hi Cyndi,

You might like to subscribe to clanthompson.com    It is a newsletter with a lot of good information.  Also celiac.com has useful information on the website. 

I suggest you take a look at the cookbook,  Incredible Edible Gluten Free Food for Kids by Sheri L. Sanderson.  I am sure Barnes & Noble could bring it in for you if they don't already have a copy in their store.   Here is a recipe from the book:

Chicken Nuggets

3 tablespoons margarine, melted

2 teaspoons gluten free Worcestershire sauce

2 whole chicken breasts, skinned, boned and cut into 1 inch pieces

1 cup gf corn flakes, crushed to 1/2 cup  (I use Nature's Path Corn Flakes.  I think they are better then some other brands.)

(It calls for Parmesan cheese (1 ounce) but I don't use cheese and especially if you are Kosher you would not want to add it)

Directions:  PREHEAT OVEN TO 450 DEGREES

1.  Stir together margarine and Worcestershire sauce in a small flat bowl or pie pan.  Add a few pieces of the chicken to coat.

2.  In a plastic bag combine crushed chips with margarine and Worcestershire sauce.  Shake well. 

3.  Place the pieces in a single layer on a lightly greased cookie sheet with a 1/2 inch lip or on a shallow baking pan.  Repeat with the remaining pieces.

4.  Bake in 450 degree oven for 9-10 minutes or until the chicken is no longer pink.

Here is a couple replacements for an egg.

1.  3 tablespoons prepared unflavored gelatin (mix 1 package of unflavored gelatin with 1 cup boiling water until dissolved--keep in refrigerator and microwave to a liquid before using.)

2.  1-1/2 packed teaspoons Ener-G Foods' Egg Replaer plus 2 tablespoons water.

In the back of the above book is a list of substitutions.

I also suggest you use arrowroot instead of cornstarch.   That way you are not using so much corn.  The replacement for cornstarch is 1 cup for 1 cup.
Sandy

-----Original Message-----
From: "cyndi526@..."
Sent: Jun 17, 2009 9:40 PM
To: allergicjews@yahoogroups.com
Subject: [allergicjews] new to group



I am new to this group. I joined because my 12 year old son has Eosinophilic Esophagitis. We are not quite sure yet all of the foods that give him symptoms, but we know that eggs do. Our allergist also took him off wheat, oats, potato, soy, peanuts, tree nuts and sesame for now (although he has eaten a little wheat, with no reaction). Soon we will be able to try each food to see if he reacts. I've looked through some of the posts, and it seems like most of you have issues with gluten. Is this true? Although a wheat free diet is difficult, I'm finding it very difficult to deal without eggs and potato. Many gluten free products have potato in them. Anyone else dealing with similar issues?

Thanks,
Cyndi
San Ramon, CA


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#643 From: "Smith" <kss36@...>
Date: Fri Jun 19, 2009 2:28 pm
Subject: Re: new to group 		rosiek36
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Cyndi,

 

I am in a strictly kosher home, w/a 4 y.o. daughter who has had anaph. to egg and dairy.  The house is completely free of things she is allergic to:  nuts, eggs, sesame, coconut, cherries (which is a flavoring in many juices & pops).  She is also allergic to dairy, safflower oil and honey, but we do have very few products with those things in them and very carefully eat those.  IN addition I am on a gluten-free diet.  My kids do not like potatoes!

 

It is a total fallacy that you need egg to cook with.  We do fine without it.

 

Sweet potato tsimmes is a mainstay in my house, I use the recipe from the NY times Passover book.  You can melt marshmallows on top to make it more appealing if need be, but we don’t.

 

Also turkey burgers with lots of parsely, garlic, onion, salt, I use bread crumbs as a binder instead of egg. You could use a gluten free sub for that.  For me I add curry, scallions and lime juice in the meat, and also to deglaze the pan before I remove my burgers. I use 1 lb. Empire ground white, 2 lbs empire ground dark. You can make meatballs with these too which are delicious.   Everyone in my family loves these.

 

I make cornflake chicken with chicken on the bone, I wash the chicken and without drying it, put it into a Ziploc bag with mashed cornflakes, salt and garlic powder. Shake hard! You don’t need the egg at all. I drizzle margarine on it and then bake in the oven. Everyone loves it.  

 

Trader joes makes a sesame free hummus which everyone loves and is great for on the road/lunch boxes.  We dip carrots, celery, corn tortillas and regular tortillas in them. Or make wraps with them.

 

I sent you a separate email about the practicalness of such a strict elimination diet.  I would ask them to keep soy in as you adjust to the strictness of this diet, or insist on Ige and IgG blood testing.  I have had the latter and it has made a huge difference in my life.  

 

Good luck!

Kim

 

 


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#644 From: shipmates2@...
Date: Fri Jun 19, 2009 4:08 pm
Subject: Re: Re: new to group 		prettyniftyg...
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I've been seeing someone who specializes in food allergies.  She said to rotate what you use every 4 to 5 days to avoid becoming allergic to that food.  So if you use corn or cornflakes every day be careful or your child may become allergic to it after awhile.  Sandy


-----Original Message-----
From: Smith
Sent: Jun 19, 2009 7:28 AM
To: allergicjews@yahoogroups.com
Subject: [allergicjews] Re: new to group



Cyndi,

I am in a strictly kosher home, w/a 4 y.o. daughter who has had anaph. to egg and dairy.  The house is completely free of things she is allergic to:  nuts, eggs, sesame, coconut, cherries (which is a flavoring in many juices & pops).  She is also allergic to dairy, safflower oil and honey, but we do have very few products with those things in them and very carefully eat those.  IN addition I am on a gluten-free diet.  My kids do not like potatoes!

It is a total fallacy that you need egg to cook with.  We do fine without it.

Sweet potato tsimmes is a mainstay in my house, I use the recipe from the NY times Passover book.  You can melt marshmallows on top to make it more appealing if need be, but we don’t.

Also turkey burgers with lots of parsely, garlic, onion, salt, I use bread crumbs as a binder instead of egg. You could use a gluten free sub for that.  For me I add curry, scallions and lime juice in the meat, and also to deglaze the pan before I remove my burgers. I use 1 lb. Empire ground white, 2 lbs empire ground dark. You can make meatballs with these too which are delicious.   Everyone in my family loves these.

I make cornflake chicken with chicken on the bone, I wash the chicken and without drying it, put it into a Ziploc bag with mashed cornflakes, salt and garlic powder. Shake hard! You don’t need the egg at all. I drizzle margarine on it and then bake in the oven. Everyone loves it.  

Trader joes makes a sesame free hummus which everyone loves and is great for on the road/lunch boxes.  We dip carrots, celery, corn tortillas and regular tortillas in them. Or make wraps with them.

I sent you a separate email about the practicalness of such a strict elimination diet.  I would ask them to keep soy in as you adjust to the strictness of this diet, or insist on Ige and IgG blood testing.  I have had the latter and it has made a huge difference in my life.  

Good luck!

Kim


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