You may want to purchase the book called, "Restoring Your Digestive Health" by Rubens and Brasco. Fascinating book about a guy who almost died trying to figure out his digestive problems. His experiences and discoveries are applicable to all of us with celiacs and gluten intolerance. In the beginning I couldn't eat ANY grains without problems. After following his diet plan for 30 days, I was able to add back in rice and corn. I do think that following his plan might help you add back in the fruits and vegees that you are having problems with...unless you are allergic to them rather than just sensitive to them. 18 months later, although I am extremely sensitive to ANY gluten, I do feel GREAT! Wow, what a difference. I try to look at my diet restrictions as a blessing. There are days I feel like a "glutard", but I remind myslef that it could be worse. My brother, poor guy, has some kind of fungus that grows under his skin. He can't get rid of it. The only way to keep it in check is to eat NOTHING that changes to sugar. That leaves him with meat and vegees. That is it! My life is a party compared to him.
If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit. Charles Stanley
Can you have commercial breads with the list of foods you are intolerant to? I though Udis had a few different grains...anyway I am one that does usually avoid any packaged foods if I can. I eat mostly meat, eggs, fruit, veggies and nuts. You can also have nuts? There are some good recipes on here if you search Spark recipes for Paleo or Primal using almond flour. I am on Paleo and Primal diet teams it is what works best for me and my gut. I use coconut creamer and almond milk as I am dairy free as well.
Welcome! I am gluten, dairy, corn and peanut free. I use almond milk to cook with and make pumpkin custard with it. I also like to use quinoa, and use almond meal to make pancakes. I like the Hodgson Mills gluten free pasta with flax. You can definitely be creative, even with a limited diet. I am trying spaghetti squash for the first time this weekend.
current weight: 158.0
Fitness Minutes: (107,307) Posts: 6,460 10/14/11 12:43 P
Hi Juddy- welcome to the team. I am able to eat more foods now after 4 years diagnosis with Celiac and allergies but started out much like you at the beginning. I continue to eat gluten free and mostly dairy free thought. I bought cookbooks by Carol Fenster. Cooking Free and 1000 gluten free recipes are my favorite. Blackbird Bakery Gluten free by Karen Morgan is great as well. I like the blog glutenfreegoddess.blogspot.com for some recipes as well. I love to cook and so make most of my own foods and have converted most of my recipes to be allergy free for myself and my family. My younger daughter is allergic to soy and my older is allergic to gluten, dairy and eggs. Between the three of us and my husband who is picky but not allergic I set a goal to make our food taste good as well as not make anyone have a reaction....it has been an adventure but doable. Here is a list of foods that I love and use that might help you on your culinary adventure ( I live on the West Coast so not sure if these will help you but here goes)... -egg replacer -sorghum flour blend (I mix my own using carol fenster and karen morgan recipes) -Almond Milk -Coconut Milk Ice Cream -Bob's red mill flours for blending -chex gluten free cereal -rice krispies (gluten free label on box) -gluten free oats by Bob's Red mill -Sheep milk cheese (Myzithra Cheese and Pecorino Romano are my favorites) -sweet rice flour (great for thickeners in creams and sauces and for use in pie crust) -Rudi's gluten free multigrain bread -Nature's Markets, Natural Markets are your friend....hope you have a good one near you. You can also order a lot of things online. -Fred Meyer has a gluten free section in our local stores and Safeway has started carrying a lot of foods as well. -Applebees and Outback both have gluten free menus and if you google gluten free restaurants/bakeries in your area it might be helpful.
Let me know if there is a specific recipe or food item that you are missing and would like to find a substitute for and I will let you know if I have any ideas to help you. Take one day at a time and take care of you! Barb
Smiles from Barb!!
"If you want something you've never had...you must do something you've never done!"
JUST DO IT!! Time Zone: PST
current weight: 192.0
Fitness Minutes: (510) Posts: 24 10/14/11 11:38 A
HI everyone, I was diagnosed by my Chiropractor with Celiac Disease this August. He is diagnosing me through Kineasology which is working in my favor.
I just need help with menu planning for one. Not only do I have C.D. I am having inflammatory/intolerane (allergies) problems with foods. The only grain I am testing positive is rice all others are out right now including corn. I am off all night shade foods, bye bye potato's, tomato's, eggplant,peppers. I have also been tested for an intolerance for most fruits except pears and blueberries, it is getting hard.
What baked goods that have a lower calorie and cholestrol count have you found that still has taste? I started with Udi's, I am using the white sandwich bread, it is the best so far. I have purchased Whole Foods Gluten Free Baked goods, wow the calorie and cholestrol count is too high for me. Are most of you baking yourselves for snacks and desserts?
I will appreciate any suggestions I am at a loss. Protien and veggies get boring and I am not in love with rice but will tolerate it. Oh, most cheeses/dairy I have been diagnosed with intorance right now.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.