intro

[Guest guest]

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

[Guest guest]

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

 

>

 

 

 

 

[Guest guest]

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

 

 

 

 

[Guest guest]

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

 

 

 

 

[Guest guest]

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

>

[Guest guest]

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

 

>

 

>

[Guest guest]

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

 

 

 

 

[Guest guest]

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

>

>>

>

>

[Guest guest]

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

 

 

 

 

 

 

[Guest guest]

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

>

>

[Guest guest]

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]

 

 

 

 

 

 

 

[Guest guest]

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

 

 

 

 

 

[Guest guest]

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

 

 

 

>

 

 

 

 

[Guest guest]

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...

 

 

 

 

 

 

[Guest guest]

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...

 

 

[Guest guest]

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

.

 

 

 

[Guest guest]

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.

 

[Guest guest]

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

>

[Guest guest]

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

>

[Guest guest]

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

 

 

 

 

 

 

 

[Guest guest]

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~

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

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~

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

[Guest guest]

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

>

>

[Guest guest]

Sent from my iPhone