I've been struggling mightily on trying to eliminate the wheat, dairy, yeast and gluten. I haven't yet been very successful. Given my sensitivities to many fruits and vegetables, there is almost nothing left to eat but meat. I had an appointment today with a very good dietician, but had to cancel due to snow. I go to see her in two weeks, so at this point, I'm going to try to minimize the suspected culprits, but wait till I see the dietician to seriously eliminate everything.
It's great to read about other people's experiences with eliminating foods and trying to figure it all out. Thanks for posting! :)
Interesting concept. Never thought of it that way. We aren't babies, and we already have all this 'stuff' in our systems. Perhaps my idea isn't quite as good for us adults. I am allergic to milk products, soy (which means almost everything on the market), and others I haven't found out about yet. I think I'll just continue on in my ignorance - my issues aren't bad enough to go through all that testing. Fran
Actually, eliminating one thing at a time does not quite work like that. There is a possibility that the body is also responding excessively to other foods she is not actually allergic to, because she has been exposed sooo long to things she is allergic to. If she doesn't take them all away at once, she might get a false positive, because her body won't get a chance to calm down, and taking out way more than she is truly allergic to permanently. When I first started my allergy journey, I got allergy tested, and took out way more things than I would have otherwise chosen too. I'm glad that I did. I am allergic to soy, sesame seeds, melons, cherries, almost all nuts, and was also allergic to peanuts ( it is a different allergy, completely separate from nuts). Some reactions weren't quite as huge as others. After adding the stuff I wasn't allergic to, and avoiding these that I was, the doctor suggested I try peanuts slowly. Turns out, I wasn't truly allergic to them, it was just my body overreacting to them, as it seemed to be doing to everything I was eating before I got tested.
Same theory works the other way around, without having to eliminate your entire diet. If the elimination of a food group eliminates the problem - that's one you have to delete from your diet - if it doesn't change anything go back to eating it and eliminate another group. The effect is the same. If your doctor is telling you to do it the hard way, I would probably suggest you follow his instructions. Fran
A question for those who only ELIMINATE one food at a time....... When you finally get the problem food removed, you have already removed so much, how do you know which one it is?
The way the doctor explained it to me..... by eliminating all but the essentials, then slowly introducing only 1 food at a time you get two benefits.
First of all, you are giving your body a chance to rest and recover because it is no longer bombarded with the problem food or foods. It can start to heal.
And you know immediately which food you added that week so you know what the problem food is. And there may be more than 1 food or groups of foods that are causing the problem so each time you add a food, you have a baseline to work from.....
I was looking after a foster child many years ago who had almost everything removed from his diet, then the doctor would tell me each week what I could add back in. It ment making 2 -meals - one for him and one for the rest of us. I was told to phone the doc immediately if there was a severe reaction, but otherwise I reported to the doctor each week. It can be frusrating, but it can be done.....
I can relate to what you are saying. I am allergic to both soy and dairy. Didn't realize how many things are made, or partially made with soy. As far as dairy, I can find a way to avoid it - or decide to pay the consequences. LOL
For Waddling (don't know your name) - how do they expect to figure out what your allergies are when they are removing such a broad spectrum of items at the same time? Just wondered. I remember when I was introducing items to my babies, we did that one item at a time and watched for reactions. Even now, when I have an allergic reaction I go back on what I ate and try removing it from my diet for a while to see if that was the culprit.
Good luck to you. I have tried some of the recipes from the book I recommended - they are good. Fran
Before I found out I was allergic to soy (which is in almost everything) I would use soy sauce as a great way to season beef stew. I know it sounds strange, as a good friend had thought, but she ended up loving her beef stew just that much more. It's just water, carrots, onion, celery, potatoes, and beef. Add soy sauce and pepper, let it cook for the day. If you don't feel like it has enough salt, you can always add some at the end. Now that I can no longer add it to my recipe, I'm a little sad. Although knowing your allergies, and avoiding them does make for a happier body, and life!
current weight: 134.6
Fitness Minutes: (15) Posts: 179 1/15/13 10:58 P
Hi Long35. Thank you so much! for your comment. I had never even heard of gluten-free. But after doing reading articles which were prompted by your comment, I went to the doctor today. Because of my multitude of symptoms - for the next few weeks, I am going to be on a gluten-free, yeast-free and dairy free diet. It sounds like a bummer, and I don't know what I'll eat -- but in the end, I may wind up feeling MUCH, much better. Thank you for taking the time to care and to share your comment.
I'm not the master of spices by any means, nor am I a really good cook. I have a lot of recipes, however, and I modify then when necessary. If 'gluten free' is your issue, you might pull up Stephanie O'Day on your computer. She has several books out on what she calls "Easy-to-Make Recipes, healthy, gluten-free- inexpensive and delicious". Her books are all about slow cooking, and they are really helpful and informative - written in a language we all can understand. Fran
Fitness Minutes: (15) Posts: 179 1/5/13 1:01 P
Thanks for all your help! Maybe there is hope after all :)
I have to eat tomatoes sparingly - but the tomato base is a great idea. Seems like I'm going to need to get on the "making cream soups myself" bandwagon. At least it's possible to freeze it - so that'll make for quick use on a daily basis when making a crock pot recipe.
I've honestly never cooked and have no aptitude for it. I'm clueless on how to "play with" different spices and experiment. Whenever I've tried - it hasn't tasted good :(
Right now, I only have a microwave and a crock pot. Sounds like it's time for me to talk with the landlord and push her to re-wire the place, as promised, so that I can use a hot plate for cooking without blowing the fuse constantly!
Again - thanks to all of you. With your help - I'm gonna conquer my fears and learn to cook. I want a healthy body!!
I would caution against using regular boullion when making broth soups. I love it but there is so much sodium and much more than the average person needs or should have in a whole day, not just the one meal..... There are, however, several that are lower in sodium and therefore great alternatives.
How about beef bouillon? Its a little salty, but you could use just a couple. As for the lipton onion pack. I've never used it, but maybe just dehydrated onion. I've switched to the fresh onions and dehydrated to avoid high sodium. I only use a little, but I've discovered fresh, whole ingredients are more flavorful, even if I don't eat the onions. And I no longer care about thickening, and don't even like using starch. I love all of the natural flavors, and fresh whole foods too.
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Suggest you saute chopped vegetables including onions and garlic in a small amount of coconut oil or other oil of your choice until starting to brown a little. Add some whole wheat or rice flour and let brown to medium color. You can also add nutritional yeast to the flour for more flavor. Add vegetable broth or other liquid. Season to your taste with herbs, salt and pepper. Add other desired ingredients including more vegetables and protein of your choice.
Here are ideas that I would try and experiment using. Please let me know if you need further information.
I am assuming you were using cream soups such as cream of mushroom, celery, potato, chicken, etc.
Why not consider making your own soups to use in your stock pot? Just google it and you will find lots of sites that give recipes for home made "cream of" soups. I saw one a while ago that was a base for any kind of cream soup, and you just added the "of" of your choice. Not quite as convenient as the store bought cans, but much healthier in the long run.... .........hmmm, now where did I put that recipe?????
As for the "onion" soup, just decide what spices and herbs you want and make your own from there. I recently bought some dried minced onion and it can go into anything and has a very quick rehydration time...... I add a bit to a lot of things but then I don't like onion to be overpowering. But you can chop your own onions if you choose.
This way you get to control how much sodium is in your finished meal.
I would suggest that you use water and tomatoes (whole or crushed, along with tomato sauce and/or paste), along with the spices that you like (salt, pepper, garlic, onion salt if you can use it, oregano, thyme, etc. You'll probably have to experiment until you find the combination that you like. Maybe a different kind of onions, add some mushrooms, just keep trying things until you make it the way you want it. Take a look at the ingredients in the Lipton Onion Soup and see what is in it that you can use. You might also try their mushroom soup, or one of the other mixes. You don't say what you are allergic to, so I'm kind of shooting in the dark. Just experiment - you'll figure it out.
Fitness Minutes: (15) Posts: 179 1/5/13 12:55 A
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