Guest guest Report post Posted September 4, 2008 My MIL is married to a cattle rancher. You can imagine how things go when we visit there! Pam On Thu, Sep 4, 2008 at 2:35 PM, Margaret Stork van Swelm <margaret.stork wrote: > Amanda, > > Your comment about South African's being big meat eaters made me smile. My > husband is South African; I'm American. When I went to meet his family, we > had some funny cultural exchanges over the right amount of meat to eat. I > was flirting with vegetarianism at the time, so you can imagine the stark > contrast between my little to no meat habits and his family habits. They > seemed to consider chicken a vegetable. > > I'm also new the gluten free world and have multiple food allergies; this > group has helped me out a lot. > > Best Wishes. > > Margaret Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 6, 2008 Hi Pam, I had the IgG test done and the intolerances are categorised into 4 levels with level 1 being the mildest reaction and level 4 being the most severe. My results are as follows: Level 1: Courgettes, Onions, Sweet peppers, Peas, Soya, Apples, Malt, Gluten, Barley, Oats, Rye, Spelt, Wheat, Millet, Quinoa, Dill, Nutmeg, Cashew nuts, Peanuts, Sunflower seeds Level 2: Cinnamon, Ginger, Eggs, Almonds, Hazel nuts, Pistachio nuts, Poppy seeds, agar-agar Level 3: Dairy - cow, Dairy - goat, Garlic No Level 4. RAST test for wheat allergy came back as level 1 and no allergy to gluten. Yes, it does seem that I have leaky gut and I'm taking supplements to help heal the gut. I tried to cut out everything above but only lasted about 6 weeks and got really bored with what I was eating and so lapsed into eating some of the wrong stuff again. I really struggled to cut out onions as I use them a lot for flavouring and even stock cubes and sauces all have onions and sometimes garlic so food becomes quite bland without them. Now that the weather is getting warmer it will be easier to go for more salads and fewer cooked meals. So for now I've cut out all dairy and all grains except corn and rice. I also avoid soya (except Tamari on sushi occasionally), eggs, most nuts except almonds, and peas and apples. I am really trying to stick to this and heal properly as I have a severe iron-deficiency in my blood and have been unable to rectify it for about 10 years - having read up on gluten sensitivity, I really believe this could be the answer to my troubles, even though the blood test for coeliac disease came back negative. Many thanks, Amanda , pdw <pdworkman wrote: > > Sounds challenging! Are your food intolerance tests broken down into > green, yellow and red, or +1, +2 and +3 levels? If you can list what > the intolerences are, we can work around them and make suggestions > better. If you know what levels they are at, you can rotate the least > intolerant foods and avoid the most intolerant foods. > > I eat mostly fruit, green veggies, beans, nuts and seeds (I know, out > for you) and smaller amounts of starches like rice and potatoes. > > Sounds like you may have heavy metal toxicity or leaky gut. It may be > that once you have healed your gut by going gluten-free and avoiding > the worst allergens, that you will be able to add some of the others > back in. > > Pam > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 6, 2008 Hi Shez, I'm in the northern suburbs of Jo'burg. Would love some restaurant names if you can still remember them! Mind you they come and go so quickly these days, they not be around anymore, but it's worth a try. I've just heard about a couple who run a bakery/deli/restaurant and 24hour pizzeria which caters full for GF people - sounds wonderful and I intend to get there soon but haven't had a chance yet as it's miles away from me - Germiston is also too far - you can't believe how bad the traffic is in Jo'burg these days! Cheers, Amanda Hi Amanda, I'm also South African. However, I left your sunny shores nearly a decade ago for the US. Where about in RSA do you live? I know it is nearly 10 years ago but I used to frequent some really good restaurants in the North of Johannesburg that did really good vegetarian food for me. I wasn't GF then, so I dread to think what a hassle it must be to eat out there now. My mom tells me that there is a good GF restaurant in Primrose (Germiston). Not sure if you are near there. Shez Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 6, 2008 Hi Nancy, Thanks for the tip. I have been feeling lousy since I've been GF and was told that I'm detoxing - can be a bit disheartening since I've been so " good " and I'm rewarded with bloating and really bad migraines which I haven't had for years! So maybe you've got a point there about the GF flours. I love short grained brown rice and will try your breakfast suggestion as I find b/fast the most challenging meal to cater for - my family are so sick of polenta porridge!! Cheers, Amanda Hi Amanda, I sympathize with your long list. Mine is almost as long but not quite. I have a little homegrown suggestion to make, strictly from my own experience. While your system is in such a state of upset, you might consider going easy on GF flours as well. I cook up a big pot of good old shortgrain brown rice and have it with breakfast and a rice/fruit/milk-sub pudding in the afternoon (I can do hazelnut milk) and some with dinner, etc. For me at least, the GF flours, including rice flour, are little hard to digest when I " m feeling sensitive. GF hot cereal seems to be okay. It may be the fact that the flours are not boiled before being baked! Hooray for fruits and vegetables. And black beans. And squash. Good luck to you. It's possible. And some would say, even healthier. Nancy Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 6, 2008 Hi Margaret, LOL, you're right about chicken considered a veg - quite often I get offered chicken by waiters when I ask what they have for vegetarians! Fish, too. Cheers, Amanda -- In , " Margaret Stork van Swelm " <margaret.stork wrote: > > Amanda, > > Your comment about South African's being big meat eaters made me smile. My > husband is South African; I'm American. When I went to meet his family, we > had some funny cultural exchanges over the right amount of meat to eat. I > was flirting with vegetarianism at the time, so you can imagine the stark > contrast between my little to no meat habits and his family habits. They > seemed to consider chicken a vegetable. > > I'm also new the gluten free world and have multiple food allergies; this > group has helped me out a lot. > > Best Wishes. > > > Margaret > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 6, 2008 Dear Amanda, I too, sympathize with your list. Having children in the home makes it even more challenging. For me, too, it is about the rice and beans. Virtually every indigent population has rice and beans at its core--I now see the logic of that. Try to have on hand those staples that are fast and easy to eat so you don't feel so deprived. it is about a month now for me not having gluten and I still feel deprived and sometimes angry about it. My biggest " loss " is not having something crisp with my cup of tea! I did make those famous " no bake cookies " from childhood but substituted coconut oil for butter, almond milk for milk and used gluten free oats. It was good, but different. Still not a crisp cookie or scone! The soy makes it most difficult for me, most of the packaged GF have soy in them. Good luck Pat bomag Thu, 4 Sep 2008 10:51:09 -0700 Re: Intro Hi Amanda, I sympathize with your long list. Mine is almost as long but not quite. I have a little homegrown suggestion to make, strictly from my own experience. While your system is in such a state of upset, you might consider going easy on GF flours as well. I cook up a big pot of good old shortgrain brown rice and have it with breakfast and a rice/fruit/milk-sub pudding in the afternoon (I can do hazelnut milk) and some with dinner, etc. For me at least, the GF flours, including rice flour, are little hard to digest when I " m feeling sensitive. GF hot cereal seems to be okay. It may be the fact that the flours are not boiled before being baked! Hooray for fruits and vegetables. And black beans. And squash. Good luck to you. It's possible. And some would say, even healthier. Nancy Amanda du Toit wrote: > > Hi, this intro is long overdue so here goes! I'm Amanda and I live in > South > Africa. I've been vegetarian (no eggs and a little dairy) for about 2 > years > when a recent food intolerance test showed up that I'm intolerant to 36 > foods including gluten, soya, eggs, most nuts and seeds, many veg and most > grains except for corn and rice (and not meat!). I went to see a > nutritionist for advice because after all that and being veg - what's left > to eat?! She advised me to eat some fish in order to get some protein > which > I do have occasionally. My family are meat-eaters and so meal-planning is > quite a challenge. I find if I don't tell them the meal is vegetarian then > usually they will eat it except for my youngest daughter who hates > anything > green or yellow on her plate! I'm hoping to get some inspiration and > recipes > from the group as well as any advice that you can give. This country has > very much a meat-eating population and most restaurants offer only > pasta or > a " vegetarian platter " consisting of a large black greasy and soggy > mushroom, creamed spinach (slimy), mashed butternut squash with added > sugar > so sickly sweet, some peas (also sweet), a baked potato and that's > about it > - boring!! Now that I'm GF, the pasta is out ,so eating out is difficult. > The GF is even less understood in restaurants - the other day I had a > salad > that came with bread and since it was a specialist bakery, I asked if they > had gluten-free bread - yes, they assured me - only to find them giving me > rye bread! When I told them this was not gluten-free bread they argued > with > me and assured me I can eat it!! > > Anyway, I don't want to sound negative - it's not all that bad, as I > can get > plenty of fresh fruit and veg and just need to be more creative in meal > planning at home also, the GF market is growing and we can get quite a few > different flours, pastas, etc but they are very pricey. > > I look forward to trying out some of your recipes! > > Many thanks, > > Amanda > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 8, 2008 Hi Shez, I'm in the northern suburbs of Jo'burg. Would love some restaurant names if you can still remember them! Mind you they come and go so quickly these days, they not be around anymore, but it's worth a try. I've just heard about a couple who run a bakery/deli/restaurant and 24hour pizzeria which caters full for GF people - sounds wonderful and I intend to get there soon but haven't had a chance yet as it's miles away from me - Germiston is also too far - you can't believe how bad the traffic is in Jo'burg these days! Cheers, Amanda Hi Amanda, I'm also South African. However, I left your sunny shores nearly a decade ago for the US. Where about in RSA do you live? I know it is nearly 10 years ago but I used to frequent some really good restaurants in the North of Johannesburg that did really good vegetarian food for me. I wasn't GF then, so I dread to think what a hassle it must be to eat out there now. My mom tells me that there is a good GF restaurant in Primrose (Germiston). Not sure if you are near there. Shez Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 8, 2008 Okay, so vegan and gluten-free will leave you with these additional allergens to consider: Level 1: > > Courgettes, Onions, Sweet peppers, Peas, Soya, Apples, Millet, Quinoa, Dill, Nutmeg, Cashew nuts, Peanuts, Sunflower seeds > > Level 2: > > Cinnamon, Ginger, Almonds, Hazel nuts, Pistachio nuts, Poppy seeds, agar-agar > > Level 3: > > Garlic Other than garlic, they are all level 1's and 2's, so you will probably want to avoid the 2's and rotate the 1's (only have each once every four days). Rather than cutting out all nuts but almonds, I would cut out all nuts but cashews, and only have them on a rotating basis. Looks like you're pretty good for fruits, you only have to avoid/rotate apples. I avoid apples and pears as well due to their high fructose level. It's not too bad, there are lots of other fruits around to choose from. For veggies, I would miss the onions and garlic for sure. You can put lots of things in a salad other than courgettes and sweet peppers, but onion is used in so many soups, stews, sauces, and dressings. I would suggest looking at Hare Krishna recipes, which are veggie (watch out for yogurt, though) and don't use garlic and onion. http://www.harekrsna.com/practice/prasadam/recipes/recipes.htm Looks like you are okay for legumes other than peas, soya and peanut. Bean soups, dips, spreads, beans on salad, baked beans, chili, curry, dals, etc. are all options. There are lots of recipes for bean burgers, meatloaf, etc. if you go for that sort of thing. I sub mushrooms a lot in things that I would normally use tofu in (we are not soy-free, but I try to limit it.) Some are still able to use soy oil and soy lecithin even when they react to soy protein, so you can probably use those at least on rotation, since soy is only a 1. For grains/pseudograins/starches you can probably use millet and quinoa in rotation if you want. Otherwise, you still have rice, corn, sorghum, buckwheat, amaranth, teff, mesquite, tapioca, potato, etc., which is a pretty good range for baking when you feel you're up to it. For nuts and seeds you might want to look at pumpkin and squash seeds, cantaloupe seeds, hemp nuts, flax seed, chia, brazil nuts, coconut, walnuts, pecans, etc. There are still some good options there, provided that cross-contamination is kept at a minimum, and you will probably want to rotate just to be safe. Got to run for now, but maybe that will spark some ideas for a start! Pam On Sun, Sep 7, 2008 at 10:16 PM, Amanda du Toit <amanda.dutoit wrote: > Hi Pam, > > I had the IgG test done and the intolerances are categorised into 4 levels > with level 1 being the mildest reaction and level 4 being the most severe. > My results are as follows: > > Level 1: > > Courgettes, Onions, Sweet peppers, Peas, Soya, Apples, Malt, Gluten, Barley, > Oats, Rye, Spelt, Wheat, Millet, Quinoa, Dill, Nutmeg, Cashew nuts, Peanuts, > Sunflower seeds > > Level 2: > > Cinnamon, Ginger, Eggs, Almonds, Hazel nuts, Pistachio nuts, Poppy seeds, > agar-agar > > Level 3: > > Dairy - cow, Dairy - goat, Garlic > > No Level 4. RAST test for wheat allergy came back as level 1 and no allergy > to gluten. > > Yes, it does seem that I have leaky gut and I'm taking supplements to help > heal the gut. > > I tried to cut out everything above but only lasted about 6 weeks and got > really bored with what I was eating and so lapsed into eating some of the > wrong stuff again. I really struggled to cut out onions as I use them a lot > for flavouring and even stock cubes and sauces all have onions and sometimes > garlic so food becomes quite bland without them. Now that the weather is > getting warmer it will be easier to go for more salads and fewer cooked > meals. So for now I've cut out all dairy and all grains except corn and > rice. I also avoid soya (except Tamari on sushi occasionally), eggs, most > nuts except almonds, and peas and apples. I am really trying to stick to > this and heal properly as I have a severe iron-deficiency in my blood and > have been unable to rectify it for about 10 years - having read up on gluten > sensitivity, I really believe this could be the answer to my troubles, even > though the blood test for coeliac disease came back negative. > > Many thanks, > > Amanda > > , pdw <pdworkman wrote: > >> > >> Sounds challenging! Are your food intolerance tests broken down into > >> green, yellow and red, or +1, +2 and +3 levels? If you can list what > >> the intolerences are, we can work around them and make suggestions > >> better. If you know what levels they are at, you can rotate the least > >> intolerant foods and avoid the most intolerant foods. > >> > >> I eat mostly fruit, green veggies, beans, nuts and seeds (I know, out > >> for you) and smaller amounts of starches like rice and potatoes. > >> > >> Sounds like you may have heavy metal toxicity or leaky gut. It may be > >> that once you have healed your gut by going gluten-free and avoiding > >> the worst allergens, that you will be able to add some of the others > >> back in. > >> > >> Pam > >> > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 21, 2008 Hi Pam, Sorry it's taken me a while to respond - things have been crazy lately and on top of which I got 5 migraines in a week (last week)! I don't know if it was due to de-toxing or some bug going round as many people I know also got really bad migraines. I used to get migraines for about 3 weeks out of every 4 but when I started following a much healthier diet they went away. I feel much better now, whatever it was. Thank you for taking the trouble to give me some great advice - are you a nutritionist? I didn't give you the whole picture, because I didn't want to sound like woe-is-me victim-mode, but it seems that I also have a Candida overgrowth so fruit (and mushrooms)are mostly out and I recently got a rash/eczema on my face which I think may be attributed to citrus because I was juicing to oranges a day and eating a few satsumas a day. By the way, not many fruits were tested so maybe I'm right about suspecting citrus - the rash has started to clear up now that I've stopped the citrus so it could be that, but I'm not 100% sure. I'm really struggling to give up onions as I cook with them in just about every dish. Garlic is used a lot in restaurants here so I'll also have to be careful there. But I love curries, so thanks for the tip on the Hare Krishna recipes - I had no idea that you could make curries without onions and garlic (and ginger)! I must start getting used to making dhals - trouble is, I forget to soak the lentils or whatever and now it's time to cook and they're not soaked! Need to get better organised... ;o) The flours we have available here are rice, soya, potato, rye and chickpea flour which I find is too grainy. I can't do much baking as I don't have an oven - long story, we started renovating, ran out of money and don't want to borrow more because of the economic climate and DH might be out of a job in Jan. I could try and do some at a friend's house, but haven't had time as yet to get there. Once again, thanks for your help - it's much appreciated. Amanda _______ Other than garlic, they are all level 1's and 2's, so you will probably want to avoid the 2's and rotate the 1's (only have each once every four days). Rather than cutting out all nuts but almonds, I would cut out all nuts but cashews, and only have them on a rotating basis. Looks like you're pretty good for fruits, you only have to avoid/rotate apples. I avoid apples and pears as well due to their high fructose level. It's not too bad, there are lots of other fruits around to choose from. For veggies, I would miss the onions and garlic for sure. You can put lots of things in a salad other than courgettes and sweet peppers, but onion is used in so many soups, stews, sauces, and dressings. I would suggest looking at Hare Krishna recipes, which are veggie (watch out for yogurt, though) and don't use garlic and onion. <http://www.harekrsna.com/practice/prasadam/recipes/recipes.htm> http://www.harekrsna.com/practice/prasadam/recipes/recipes.htm Looks like you are okay for legumes other than peas, soya and peanut. Bean soups, dips, spreads, beans on salad, baked beans, chili, curry, dals, etc. are all options. There are lots of recipes for bean burgers, meatloaf, etc. if you go for that sort of thing. I sub mushrooms a lot in things that I would normally use tofu in (we are not soy-free, but I try to limit it.) Some are still able to use soy oil and soy lecithin even when they react to soy protein, so you can probably use those at least on rotation, since soy is only a 1. For grains/pseudograins/starches you can probably use millet and quinoa in rotation if you want. Otherwise, you still have rice, corn, sorghum, buckwheat, amaranth, teff, mesquite, tapioca, potato, etc., which is a pretty good range for baking when you feel you're up to it. For nuts and seeds you might want to look at pumpkin and squash seeds, cantaloupe seeds, hemp nuts, flax seed, chia, brazil nuts, coconut, walnuts, pecans, etc. There are still some good options there, provided that cross-contamination is kept at a minimum, and you will probably want to rotate just to be safe. Got to run for now, but maybe that will spark some ideas for a start! Pam Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 21, 2008 First off - no, I'm not a nutritionist! Although sometimes I feel like I am. I just like to cook and be creative and help others who are struggling. Some anti-candida diets allow berries, along with pears and citrus, which are out for you. But it might be nice to be able to have some raspberries, blackberries, cranberries, etc. for variety. Rhubarb is another possibility, though I assume you'd need to sweeten quite a bit, maybe with stevia or xylitol. Lentils and other dals can usually be cooked without soaking, unlike beans. I try to keep cans of beans around too for quickie meals when I haven't soaked/cooked some ahead. If you can't bake, then it simplifies things a bit, doesn't it? I'd recommend reading " Eat to Live " , which is a vegetarian (or very low meat) diet that greatly limits starches. Rather than baking breads, you can focus more on cooking whole grains (and potatoes or other starchy vegetables) on top of the stove or in a rice cooker. Rice noodles, bean thread noodles, and others can extend your repertoire as well. If you are looking for a flat bread, try one of the simple dosa recipes on the hare krishna site. Yes, you still need to plan ahead to soak your lentils & rice, but it's an easy recipe to make. Another choice for " bread " would be pancakes. You can use heartier pancakes to make sandwiches, too. If you need other flours, you can always get them mail order if you can't get them locally. Pam On Sun, Sep 21, 2008 at 9:00 AM, Amanda du Toit <amanda.dutoit wrote: > Hi Pam, > > Sorry it's taken me a while to respond - things have been crazy lately and > on top of which I got 5 migraines in a week (last week)! I don't know if it > was due to de-toxing or some bug going round as many people I know also got > really bad migraines. I used to get migraines for about 3 weeks out of > every 4 but when I started following a much healthier diet they went away. > I feel much better now, whatever it was. > > Thank you for taking the trouble to give me some great advice - are you a > nutritionist? I didn't give you the whole picture, because I didn't want to > sound like woe-is-me victim-mode, but it seems that I also have a Candida > overgrowth so fruit (and mushrooms)are mostly out and I recently got a > rash/eczema on my face which I think may be attributed to citrus because I > was juicing to oranges a day and eating a few satsumas a day. By the way, > not many fruits were tested so maybe I'm right about suspecting citrus - the > rash has started to clear up now that I've stopped the citrus so it could be > that, but I'm not 100% sure. > > I'm really struggling to give up onions as I cook with them in just about > every dish. Garlic is used a lot in restaurants here so I'll also have to > be careful there. But I love curries, so thanks for the tip on the Hare > Krishna recipes - I had no idea that you could make curries without onions > and garlic (and ginger)! I must start getting used to making dhals - > trouble is, I forget to soak the lentils or whatever and now it's time to > cook and they're not soaked! Need to get better organised... ;o) > > The flours we have available here are rice, soya, potato, rye and chickpea > flour which I find is too grainy. I can't do much baking as I don't have an > oven - long story, we started renovating, ran out of money and don't want to > borrow more because of the economic climate and DH might be out of a job in > Jan. I could try and do some at a friend's house, but haven't had time as > yet to get there. > > Once again, thanks for your help - it's much appreciated. > > Amanda > > _______ > > Other than garlic, they are all level 1's and 2's, so you will > probably want to avoid the 2's and rotate the 1's (only have each once > every four days). Rather than cutting out all nuts but almonds, I > would cut out all nuts but cashews, and only have them on a rotating > basis. > > Looks like you're pretty good for fruits, you only have to > avoid/rotate apples. I avoid apples and pears as well due to their > high fructose level. It's not too bad, there are lots of other fruits > around to choose from. > > For veggies, I would miss the onions and garlic for sure. You can put > lots of things in a salad other than courgettes and sweet peppers, but > onion is used in so many soups, stews, sauces, and dressings. I would > suggest looking at Hare Krishna recipes, which are veggie (watch out > for yogurt, though) and don't use garlic and onion. > > <http://www.harekrsna.com/practice/prasadam/recipes/recipes.htm> > http://www.harekrsna.com/practice/prasadam/recipes/recipes.htm > > Looks like you are okay for legumes other than peas, soya and peanut. > Bean soups, dips, spreads, beans on salad, baked beans, chili, curry, > dals, etc. are all options. There are lots of recipes for bean > burgers, meatloaf, etc. if you go for that sort of thing. I sub > mushrooms a lot in things that I would normally use tofu in (we are > not soy-free, but I try to limit it.) Some are still able to use soy > oil and soy lecithin even when they react to soy protein, so you can > probably use those at least on rotation, since soy is only a 1. > > For grains/pseudograins/starches you can probably use millet and > quinoa in rotation if you want. Otherwise, you still have rice, corn, > sorghum, buckwheat, amaranth, teff, mesquite, tapioca, potato, etc., > which is a pretty good range for baking when you feel you're up to it. > > For nuts and seeds you might want to look at pumpkin and squash seeds, > cantaloupe seeds, hemp nuts, flax seed, chia, brazil nuts, coconut, > walnuts, pecans, etc. There are still some good options there, > provided that cross-contamination is kept at a minimum, and you will > probably want to rotate just to be safe. > > Got to run for now, but maybe that will spark some ideas for a start! > > Pam > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 23, 2008 Amanda, You really don't have to soak the lentils to make a fabulous dal. It may take a bit longer to cook and a bit more water, but it will turn out fine if you don't soak first. Pat : amanda.dutoit: Sun, 21 Sep 2008 17:00:52 +0200Subject: Re: Intro Hi Pam,Sorry it's taken me a while to respond - things have been crazy lately andon top of which I got 5 migraines in a week (last week)! I don't know if itwas due to de-toxing or some bug going round as many people I know also gotreally bad migraines. I used to get migraines for about 3 weeks out ofevery 4 but when I started following a much healthier diet they went away.I feel much better now, whatever it was.Thank you for taking the trouble to give me some great advice - are you anutritionist? I didn't give you the whole picture, because I didn't want tosound like woe-is-me victim-mode, but it seems that I also have a Candidaovergrowth so fruit (and mushrooms)are mostly out and I recently got arash/eczema on my face which I think may be attributed to citrus because Iwas juicing to oranges a day and eating a few satsumas a day. By the way,not many fruits were tested so maybe I'm right about suspecting citrus - therash has started to clear up now that I've stopped the citrus so it could bethat, but I'm not 100% sure.I'm really struggling to give up onions as I cook with them in just aboutevery dish. Garlic is used a lot in restaurants here so I'll also have tobe careful there. But I love curries, so thanks for the tip on the HareKrishna recipes - I had no idea that you could make curries without onionsand garlic (and ginger)! I must start getting used to making dhals -trouble is, I forget to soak the lentils or whatever and now it's time tocook and they're not soaked! Need to get better organised... ;o)The flours we have available here are rice, soya, potato, rye and chickpeaflour which I find is too grainy. I can't do much baking as I don't have anoven - long story, we started renovating, ran out of money and don't want toborrow more because of the economic climate and DH might be out of a job inJan. I could try and do some at a friend's house, but haven't had time asyet to get there. Once again, thanks for your help - it's much appreciated.Amanda_______Other than garlic, they are all level 1's and 2's, so you willprobably want to avoid the 2's and rotate the 1's (only have each onceevery four days). Rather than cutting out all nuts but almonds, Iwould cut out all nuts but cashews, and only have them on a rotatingbasis.Looks like you're pretty good for fruits, you only have toavoid/rotate apples. I avoid apples and pears as well due to theirhigh fructose level. It's not too bad, there are lots of other fruitsaround to choose from.For veggies, I would miss the onions and garlic for sure. You can putlots of things in a salad other than courgettes and sweet peppers, butonion is used in so many soups, stews, sauces, and dressings. I wouldsuggest looking at Hare Krishna recipes, which are veggie (watch outfor yogurt, though) and don't use garlic and onion.<http://www.harekrsna.com/practice/prasadam/recipes/recipes.htm>http://www\ ..harekrsna.com/practice/prasadam/recipes/recipes.htmLooks like you are okay for legumes other than peas, soya and peanut.Bean soups, dips, spreads, beans on salad, baked beans, chili, curry,dals, etc. are all options. There are lots of recipes for beanburgers, meatloaf, etc. if you go for that sort of thing. I submushrooms a lot in things that I would normally use tofu in (we arenot soy-free, but I try to limit it.) Some are still able to use soyoil and soy lecithin even when they react to soy protein, so you canprobably use those at least on rotation, since soy is only a 1.For grains/pseudograins/starches you can probably use millet andquinoa in rotation if you want. Otherwise, you still have rice, corn,sorghum, buckwheat, amaranth, teff, mesquite, tapioca, potato, etc.,which is a pretty good range for baking when you feel you're up to it.For nuts and seeds you might want to look at pumpkin and squash seeds,cantaloupe seeds, hemp nuts, flax seed, chia, brazil nuts, coconut,walnuts, pecans, etc. There are still some good options there,provided that cross-contamination is kept at a minimum, and you willprobably want to rotate just to be safe.Got to run for now, but maybe that will spark some ideas for a start!Pam[Non-text portions of this message have been removed] Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 25, 2008 Sally, My son had the IgG test and he came back as a #3 for Gluten and even higher for wheat. But that is the only gluten type test he has had. He has never been tested for Celiacs though, just the IgG Elisa testing. I had IgG and IgE testing done and came back ok for gluten but off the charts for casein and meats. Karen Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 8, 2008 Hi Amanda, just wondering how you are going with this now and if you found you improved over that 6 month period... I hope to get my blood tested by the end of this year, though it is expensive at over $300 New Zealand dollars I have terrible trouble with foods, I won't list my ills again but more or less similar story to most folks on here... --- On Sat, 6/9/08, Amanda du Toit <amanda.dutoit wrote: Amanda du Toit <amanda.dutoit Re: Intro Saturday, 6 September, 2008, 9:14 PM Hi Pam, I had the IgG test done and the intolerances are categorised into 4 levels with level 1 being the mildest reaction and level 4 being the most severe. My results are as follows: Level 1: Courgettes, Onions, Sweet peppers, Peas, Soya, Apples, Malt, Gluten, Barley, Oats, Rye, Spelt, Wheat, Millet, Quinoa, Dill, Nutmeg, Cashew nuts, Peanuts, Sunflower seeds Level 2: Cinnamon, Ginger, Eggs, Almonds, Hazel nuts, Pistachio nuts, Poppy seeds, agar-agar Level 3: Dairy - cow, Dairy - goat, Garlic No Level 4. RAST test for wheat allergy came back as level 1 and no allergy to gluten. Yes, it does seem that I have leaky gut and I'm taking supplements to help heal the gut. I tried to cut out everything above but only lasted about 6 weeks and got really bored with what I was eating and so lapsed into eating some of the wrong stuff again. I really struggled to cut out onions as I use them a lot for flavouring and even stock cubes and sauces all have onions and sometimes garlic so food becomes quite bland without them. Now that the weather is getting warmer it will be easier to go for more salads and fewer cooked meals. So for now I've cut out all dairy and all grains except corn and rice. I also avoid soya (except Tamari on sushi occasionally) , eggs, most nuts except almonds, and peas and apples. I am really trying to stick to this and heal properly as I have a severe iron-deficiency in my blood and have been unable to rectify it for about 10 years - having read up on gluten sensitivity, I really believe this could be the answer to my troubles, even though the blood test for coeliac disease came back negative. Many thanks, Amanda Vegan-and-Gluten- Free@ .com, pdw <pdworkman@. ..> wrote: > > Sounds challenging! Are your food intolerance tests broken down into > green, yellow and red, or +1, +2 and +3 levels? If you can list what > the intolerences are, we can work around them and make suggestions > better. If you know what levels they are at, you can rotate the least > intolerant foods and avoid the most intolerant foods. > > I eat mostly fruit, green veggies, beans, nuts and seeds (I know, out > for you) and smaller amounts of starches like rice and potatoes. > > Sounds like you may have heavy metal toxicity or leaky gut. It may be > that once you have healed your gut by going gluten-free and avoiding > the worst allergens, that you will be able to add some of the others > back in. > > Pam > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 21, 2008 Hi there, I've been a bit quiet lately - have had problems with my modem, but it seems to be fine now. I've been GF 8 weeks now and I'm no longer struggling with doing it. I am, however, having a problem with DH who gets irritated and impatient with me when we're eating out. I think it stems partly from not understanding and thinking it's just another food fad and also partly from embarrassment as people here don't usually make demands like that... and yet the waiters are always helpful even if they get it completely wrong which often happens - " Yes, Mam, it's completely gluten-free, I assure you it's 100% rye.... " !!! I'm really hoping that my blood test next month will show an improvement in my iron levels - does anybody know how long it can take for iron-deficiency anaemia to resolve after going GF? I shall have quite a challenge in December when I'll be staying with family in Kenya - they haven't heard of GF foods over there and the family members I don't know that well. Then we're going to a hotel, which should be a bit easier as I think a lot of the meals will be served buffet-style. Any suggestions for travelling and staying with family? I can take some GF products when staying with family (weight is an issue) and then at the hotel it will be very hot and humid and nowhere to store anything. Amanda Posted by: " Jessie Hume " vegan_taste_test vegan_taste_test Tue Oct 7, 2008 8:13 pm (PDT) Hi Amanda, just wondering how you are going with this now and if you found you improved over that 6 month period... I hope to get my blood tested by the end of this year, though it is expensive at over $300 New Zealand dollars I have terrible trouble with foods, I won't list my ills again but more or less similar story to most folks on here... Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 21, 2008 Hi Amanda, Do you live in South Africa? If so, whereabouts? I live in Fourways Johannesburg, if we're close, perhaps we can start some kind of interest group to improve our supply of vegan and GF free products here? Ta, Marlene --- On Tue, 10/21/08, Amanda du Toit <amanda.dutoit wrote: Amanda du Toit <amanda.dutoit Re: Intro Tuesday, October 21, 2008, 1:45 PM Hi there, I've been a bit quiet lately - have had problems with my modem, but it seems to be fine now. I've been GF 8 weeks now and I'm no longer struggling with doing it. I am, however, having a problem with DH who gets irritated and impatient with me when we're eating out. I think it stems partly from not understanding and thinking it's just another food fad and also partly from embarrassment as people here don't usually make demands like that... and yet the waiters are always helpful even if they get it completely wrong which often happens - " Yes, Mam, it's completely gluten-free, I assure you it's 100% rye.... " !!! I'm really hoping that my blood test next month will show an improvement in my iron levels - does anybody know how long it can take for iron-deficiency anaemia to resolve after going GF? I shall have quite a challenge in December when I'll be staying with family in Kenya - they haven't heard of GF foods over there and the family members I don't know that well. Then we're going to a hotel, which should be a bit easier as I think a lot of the meals will be served buffet-style. Any suggestions for travelling and staying with family? I can take some GF products when staying with family (weight is an issue) and then at the hotel it will be very hot and humid and nowhere to store anything. Amanda Posted by: " Jessie Hume " vegan_taste_ test (AT) (DOT) co.uk vegan_taste_ test Tue Oct 7, 2008 8:13 pm (PDT) Hi Amanda, just wondering how you are going with this now and if you found you improved over that 6 month period... I hope to get my blood tested by the end of this year, though it is expensive at over $300 New Zealand dollars I have terrible trouble with foods, I won't list my ills again but more or less similar story to most folks on here... Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 21, 2008 Hi Amanda; I have my fingers crossed for improvement in your upcoming blood count! The rate of improvement can vary a lot, person to person. Managing to stay 100% gluten-free helps of course, and eating lots of iron rich foods in your diet. Improvement CAN be quite dramatic! An e-friend of mine in the USA was close to death because his blood count was so low. He was saved by a savy doctor who knew what to look for. My friend improved so quickly after his change of diet, it amazed everyone. Are you feeling any better? If you are, that would suggest a significant improvement. I'm so sorry about your DH's behavior. That is unfortunate. Is he open to learning more about the issues? I'm hoping that when he understands that it actually is a life-and-death issue for you, he'll become more supportive. Can you ask him to do some reading about it? ... or maybe take him with you to your doctor's appointment? I think it helps us all to understand that we're on the cutting edge of a worldwide change in thinking regarding gluten. We are, in a sense, pioneers in our own lands. It takes courage and determination! With the necessary education, hopefully, your DH will come around to feeling pride for your courage, respect for your determination, and supportive for the sake of your health, happiness and longevity. Deborah Hi there, I've been a bit quiet lately - have had problems with my modem, but it seems to be fine now. I've been GF 8 weeks now and I'm no longer struggling with doing it. I am, however, having a problem with DH who gets irritated and impatient with me when we're eating out. I think it stems partly from not understanding and thinking it's just another food fad and also partly from embarrassment as people here don't usually make demands like that... and yet the waiters are always helpful even if they get it completely wrong which often happens - " Yes, Mam, it's completely gluten-free, I assure you it's 100% rye.... " !!! I'm really hoping that my blood test next month will show an improvement in my iron levels - does anybody know how long it can take for iron-deficiency anaemia to resolve after going GF? I shall have quite a challenge in December when I'll be staying with family in Kenya - they haven't heard of GF foods over there and the family members I don't know that well. Then we're going to a hotel, which should be a bit easier as I think a lot of the meals will be served buffet-style. Any suggestions for travelling and staying with family? I can take some GF products when staying with family (weight is an issue) and then at the hotel it will be very hot and humid and nowhere to store anything. Amanda . Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 21, 2008 Amanda, I would do some on line research about diets in kenya. Maybe they use teff a lot like Ethiopia? If you research before you go, you can specifically dishes you know to be gluten free. I also have anemia and in addition to the GF diet, am taking supplements. Are you taking supplements? Pat : dpageau: Tue, 21 Oct 2008 08:45:35 -0700Re: Re: Intro Hi Amanda;I have my fingers crossed for improvement in your upcoming blood count! The rate of improvement can vary a lot, person to person. Managing to stay 100% gluten-free helps of course, and eating lots of iron rich foods in your diet. Improvement CAN be quite dramatic! An e-friend of mine in the USA was close to death because his blood count was so low. He was saved by a savy doctor who knew what to look for. My friend improved so quickly after his change of diet, it amazed everyone. Are you feeling any better? If you are, that would suggest a significant improvement.I'm so sorry about your DH's behavior. That is unfortunate. Is he open to learning more about the issues? I'm hoping that when he understands that it actually is a life-and-death issue for you, he'll become more supportive. Can you ask him to do some reading about it? ... or maybe take him with you to your doctor's appointment?I think it helps us all to understand that we're on the cutting edge of a worldwide change in thinking regarding gluten. We are, in a sense, pioneers in our own lands. It takes courage and determination! With the necessary education, hopefully, your DH will come around to feeling pride for your courage, respect for your determination, and supportive for the sake of your health, happiness and longevity. DeborahHi there,I've been a bit quiet lately - have had problems with my modem, but it seemsto be fine now.I've been GF 8 weeks now and I'm no longer struggling with doing it. I am,however, having a problem with DH who gets irritated and impatient with mewhen we're eating out. I think it stems partly from not understanding andthinking it's just another food fad and also partly from embarrassment aspeople here don't usually make demands like that... and yet the waiters arealways helpful even if they get it completely wrong which often happens - " Yes, Mam, it's completely gluten-free, I assure you it's 100% rye.... " !!!I'm really hoping that my blood test next month will show an improvement inmy iron levels - does anybody know how long it can take for iron-deficiencyanaemia to resolve after going GF?I shall have quite a challenge in December when I'll be staying with familyin Kenya - they haven't heard of GF foods over there and the family membersI don't know that well. Then we're going to a hotel, which should be a biteasier as I think a lot of the meals will be served buffet-style. Anysuggestions for travelling and staying with family? I can take some GFproducts when staying with family (weight is an issue) and then at the hotelit will be very hot and humid and nowhere to store anything.Amanda. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 23, 2008 Hi Deborah, Thanks for your positive thoughts! My diet has been pretty good, but of course it included gluten so now that I've stopped that I'm really hoping for an improvement as I've been taking iron supplements for 8 years with no improvement - in fact, it has got worse over the years and the last count for iron was 1.3 - not much margin before it hits 0! Actually, DH is not that bad, it's just when we go out and as I said I think it's embarassment. At home, he'll eat anything I make and never ever complains, even if the meal is a dud! Because I haven't been diagnosed as a " true " coeliac, just gluten intolerant I think it's not being taken seriously by my friends and family. But, since I've gone GF, a couple of people I know have also stopped gluten so things are starting to change, slowly... So you're right about being pioneers - I certainly get that feeling sometimes!! Actually, I'm studying to be a nutritional therapist and will qualify early next year, so then I'll really be in a position to make a difference to other people's lives, and having been through my own health issues, I can relate to what my clients might go through. Amanda , " Deborah Pageau " <dpageau wrote: > > Hi Amanda; > > I have my fingers crossed for improvement in your upcoming blood count! The rate of improvement can vary a lot, person to person. Managing to stay 100% gluten-free helps of course, and eating lots of iron rich foods in your diet. Improvement CAN be quite dramatic! An e-friend of mine in the USA was close to death because his blood count was so low. He was saved by a savy doctor who knew what to look for. My friend improved so quickly after his change of diet, it amazed everyone. Are you feeling any better? If you are, that would suggest a significant improvement. > > I'm so sorry about your DH's behavior. That is unfortunate. Is he open to learning more about the issues? I'm hoping that when he understands that it actually is a life-and-death issue for you, he'll become more supportive. Can you ask him to do some reading about it? ... or maybe take him with you to your doctor's appointment? > > I think it helps us all to understand that we're on the cutting edge of a worldwide change in thinking regarding gluten. We are, in a sense, pioneers in our own lands. It takes courage and determination! With the necessary education, hopefully, your DH will come around to feeling pride for your courage, respect for your determination, and supportive for the sake of your health, happiness and longevity. > > Deborah > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 23, 2008 Hi Marlene, I live pretty close to you! Yes, I'd be interested in starting a local group with you - there's certainly a need for this sort of thing here. Let's discuss this off-list since its probably irrelevant to everybody else living elsewhere! This is a great list, though, and I really appreciate everybody's input and advice and the lovely recipes that come through so regularly. Thank you. Cheers, Amanda , Marlene Hyland <beandmhyland wrote: > > Hi Amanda, > Do you live in South Africa? If so, whereabouts? I live in Fourways Johannesburg, if we're close, perhaps we can start some kind of interest group to improve our supply of vegan and GF free products here? > Ta, > Marlene > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 10, 2009 Staci... You have made a very important choice. I have been vegetarian for almost 25 years now...I can tell you that after awhile you will not be tempted. Meat will not appeal to you. Your sons and husband will be noticing your choices...They may or may not choose likewise. You will find they will like some of the meatless recipes, too. The choice is very personal...for each person. Congratulations on your choice...I understand your excitement. ________________________________ Staci <faeriespixies Saturday, January 10, 2009 1:42:06 PM Intro Hi everyone! My name is Staci and I am a brand-new vegetarian. Today is day 2 of my new life. I have been wanting to become vegetarian for a few years now, but I didn't have the courage until now. I am currently trying to lose weight so I decided to just take the plunge because I want to teach myself to become aware of everything I put in my body. I am so excited! As of now, I am a lacto-ovo vegetarian, but my ultimate goal is to go vegan. My only concern is how this will affect my life as I am the mother of 2 boys, ages 3 & 1, and my husband is a meat lover. I don't think I will have problems from being tempted, but it just seems like a bit of extra work, which I don't mind at all. I'm hoping that my newly developed healthy eating habits will rub off on the men in my house so we can all be healthier and happier. Thanks for listening! Staci Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 13, 2009 Hi Stacie,I am new to the group, but not to vegetarianism, and I am a certified lactation consultant. Do not worry about your breastmilk. As long as you are eating a balanced diet you will do just fine. At a year, I'll bet your little one is experimenting with food and will be " supplementing " her diet in that way. I was vegetarian thru 2 pregnancies and nursed all my babies tandem. Just take care of yourself and all should be well. Also, you don't have to drink milk to make milk. Feel free to email me privately if you have any questions. Traci Roberts, IBCLC, RLC --- On Fri, 3/13/09, peasncarrots27 <peasncarrots27 wrote: peasncarrots27 <peasncarrots27 Intro Friday, March 13, 2009, 1:58 PM Hi! My name is Stacie, and I am a newbie/transitionin g vegetarian. I joined this group a long time ago, and then forgot. (blush) So I am back and ready to jump in. I am a professional lurker, so I don't know how much I will post, but I will do my best. =) We recently moved to Oregon, after living in California for the last 30 years. What a change! I have a husband, three daughters (ages 12, 10, and 1), three cats, and a dog. My older daughter has decided as of this week, that she wants to be veg too (eventually vegan), and my middle daughter wants to cut back on eating flesh, although she is hesitant to take the full plunge. The hubby will have no part of this, he is a full fledged carnivore, with some salad for garnish. However, since I am the one who cooks, he will be eating a lot healthier as well, or he can pick up some McDonalds on the way home. =) One question I have, is that I am still breastfeeding my baby (just had her birthday last week, I am so sad to see her growing up). Are there any tips you have for me, as far as making sure I have the right intake of certain nutrients? I am planning on being lacto-ovo, but I don't drink milk. (I'll cook with it, though) Ok, I think that's enough jabber from me for now. Off to check the files and start cooking! ~Stacie~ Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 14, 2009 AYIIIEEE!! You guys scared me to deaht with this one (Do not worry about your breastmilk) my WHAT?? Figured out it was someone ELSE named Stacie spelled this way, this will teach me to be behind in my emails!!!!!!!!!! Wow some days I think I need more sleep than others! Stacie from Missouri ________________________________ Traci Roberts <gahighlander0318 Friday, March 13, 2009 8:22:55 PM Re: Intro Hi Stacie,I am new to the group, but not to vegetarianism, and I am a certified lactation consultant. Do not worry about your breastmilk. As long as you are eating a balanced diet you will do just fine. At a year, I'll bet your little one is experimenting with food and will be " supplementing " her diet in that way. I was vegetarian thru 2 pregnancies and nursed all my babies tandem. Just take care of yourself and all should be well. Also, you don't have to drink milk to make milk. Feel free to email me privately if you have any questions. Traci Roberts, IBCLC, RLC --- On Fri, 3/13/09, peasncarrots27 <peasncarrots27@ > wrote: peasncarrots27 <peasncarrots27@ > Intro Friday, March 13, 2009, 1:58 PM Hi! My name is Stacie, and I am a newbie/transitionin g vegetarian. I joined this group a long time ago, and then forgot. (blush) So I am back and ready to jump in. I am a professional lurker, so I don't know how much I will post, but I will do my best. =) We recently moved to Oregon, after living in California for the last 30 years. What a change! I have a husband, three daughters (ages 12, 10, and 1), three cats, and a dog. My older daughter has decided as of this week, that she wants to be veg too (eventually vegan), and my middle daughter wants to cut back on eating flesh, although she is hesitant to take the full plunge. The hubby will have no part of this, he is a full fledged carnivore, with some salad for garnish. However, since I am the one who cooks, he will be eating a lot healthier as well, or he can pick up some McDonalds on the way home. =) One question I have, is that I am still breastfeeding my baby (just had her birthday last week, I am so sad to see her growing up). Are there any tips you have for me, as far as making sure I have the right intake of certain nutrients? I am planning on being lacto-ovo, but I don't drink milk. (I'll cook with it, though) Ok, I think that's enough jabber from me for now. Off to check the files and start cooking! ~Stacie~ Quote Share this post Link to post Share on other sites
Guest guest Report post Posted November 13, 2009 Its daunting - I can relate. I am a GF vegan. I suggest you find or order the cookbooks " Gluten Free Vegan " and the one by Donna Klein " Gluten Free Vegetarian kitchen " . You also may want to to the 'Living Without' Magazine and the 'Gluten Free Living' Magazine. The latter 2 are not totally vegetarian but you learn alot and they have good articles and quite a few recipes that are veg and work for your family diet. Picking up the latest issue at Borders or Barnes and Noble would let you see if you want to do that. A new cookbook is coming out soon called " Flying Apron's GF amd Vegan Baking Book " . GF vegan Breads are the hardest to bake with success or even like. They are heavy non fluffy and require refrigeration or freezing. The flours have no gluten and getting around that is more difficult (without eggs vegan). The more cookbooks that come out having done the recipe testing, the better to help us. If you have a bread machine it helps. If you are anywhere near a Sprouts/Henrys, Trader Joes or Whole Foods, they have booklets that give you a list of the products that they carry that are GF and you can take those booklets to your usual store to help you shop. GF is becoming more common and more products are being carried all the time though if you shop the perimeter of the market you know you will be in better shape. Safeway/Vons and Kroger/Ralphs/Food4Less are beginning to carry GF products. A great web/blog site is glutenfreegodess.com - Karina used to be a vegan so she has lots of recipes for a vegan/vegetarian GF diet. Her recipes are easy to follow with pictures and you will like her stories. As you become more knowledgeable, you will be more in control so you can teach your son, his school, his friends what he needs to eat to keep him healthy. Good Luck. Patricia Squyres (714) 299-6468 (714) 974-7055 Fax --- On Thu, 11/12/09, maryruth <countrywriter7 wrote: maryruth <countrywriter7 intro Thursday, November 12, 2009, 11:01 PM Â Hi, my name is maryruth. I have a 13 yos with a string of diagnoses, one of which is aspergers. I have researched that a gf/df diet would be best for him. I also think that my boyfriend would be better off with the same diet. After reading more on the gf diet for dummies, I think I may have food sensitivities also. I am already a vegetarian so the other lists I am on don't really help that much. I am learning a lot from them, but most of their stuff have meat in them. I have been using a lot of the veggie patties and stuff. I know that I have to stop that now with changing to this new diet. Since that has gluten. Now I am lost. All this gf food costs a lot of money. Plus, my son doesn't like the taste. I am assured that if I stick to my guns he will adjust. He did with the change in milk. He hates soy cheese and almond cheese. I need to try to make cashew cheese. I know he likes that. I just haven't made it myself. I work, homeschool, and am working on my masters degree in counseling so I am very busy. I need help with recipe ideas that don't take a lot of time to prepare. Or cost a lot of money. I am glad someone from another list recommended me to this one. I am looking forward to learning a lot. thanks for having me. maryruth Quote Share this post Link to post Share on other sites
Guest guest Report post Posted November 13, 2009 Welcome, Maryruth. I have an 11 yo with special needs. He has been vegetarian since birth, and gluten and dairy free for three years now, corn-free for two and a half of those (we have now added whole corn products back in, but still avoiding cornstarch, corn syrup, and all derivatives.) My husband and I both found that we are also gluten intolerant (he didn't get it from us - he's adopted.) I have some other sensitivities as well. We don't depend much on meat analogues, there are not a lot that are gluten free, but there are a few, particularly in the US, if that's where you are living. http://www.bookofyum.com/blog/gluten-free-veggie-burger-reviews-576.html Veggie burgers are also not difficult to make at home and freeze until you need them. We don't eat a lot of commercially prepared gluten-free foods. We stick to whole grains, potatoes, beans, fruits, veggies, nuts, seeds, mushrooms, etc. We have a lot of chili, tacos, curry, stir fry, soup, salads, raw and cooked veggies, fruit for dessert. Sometimes pancakes or biscuits. A pizza or loaf of bread (commercial or homemade) every couple of weeks. Now that my son can have corn, there are some gf cereals available, but I still stick with cooked grain cereals (millet, rice, buckwheat, sorghum, corn, etc.) Look to other cultures for naturally gluten-free, plant-based foods. Use beans or lentils where you might have used veggie ground beef substitutes. Pam On Fri, Nov 13, 2009 at 12:01 AM, maryruth <countrywriter7wrote: > > > Hi, my name is maryruth. I have a 13 yos with a string of diagnoses, one of > which is aspergers. I have researched that a gf/df diet would be best for > him. I also think that my boyfriend would be better off with the same diet. > After reading more on the gf diet for dummies, I think I may have food > sensitivities also. > > I am already a vegetarian so the other lists I am on don't really help that > much. I am learning a lot from them, but most of their stuff have meat in > them. I have been using a lot of the veggie patties and stuff. I know that I > have to stop that now with changing to this new diet. Since that has gluten. > > Now I am lost. All this gf food costs a lot of money. Plus, my son doesn't > like the taste. I am assured that if I stick to my guns he will adjust. He > did with the change in milk. He hates soy cheese and almond cheese. I need > to try to make cashew cheese. I know he likes that. I just haven't made it > myself. > > I work, homeschool, and am working on my masters degree in counseling so I > am very busy. I need help with recipe ideas that don't take a lot of time to > prepare. Or cost a lot of money. > > I am glad someone from another list recommended me to this one. I am > looking forward to learning a lot. > > thanks for having me. > maryruth > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted November 21, 2009 Sent from my iPhone Quote Share this post Link to post Share on other sites