Allergic-Me

Allergy Free Cereals (without breaking the bank)

2011-06-01T14:30:00.001-04:00

Yummy and Cheap!

This is a short list of cereals that can be found at Walmart or your local grocery store. There are TONS of gluten free and allergy-free cereals that are made by specialty allergy-minded food companies but the price skyrockets on those. My favorite cereal I found, which I will not name, was $6.99 for a 12 ounce bag. Here are your budget-saving options:

**The "treats" that are included with this cereal as the prize contain milk.

** The Chocolate and Cinnamon Chex contain milk.

Other cereals often found in local grocery stores are the Nature's Path brands and the Glutino cereals. These are more expense but are easily found for variety sake.

Hope that helps!!!

Allergy-Free Tomato-Pepper Sauce

2011-05-29T06:15:00.004-04:00

Tomato Pepper Sauce

We all know that cooking allergy-free can leave a dry-taste in your mouth. Here is a sauce I found that I love to top my vegetables and meat with. The fact that it takes so little time to make is definitely a plus!!

Ingredients:

4 large tomatoes
2 large red bell peppers, seeded and diced
1 onion, coarsely choppe
1 teaspoon minced garlic
salt and pepper to taste

Directions:

Bring a pot of water to a boil. Carefully add the tomatoes to the water, and boil until the skin begins to split. Remove from the water, cool under cold running water, and peel off the skin.
Place tomatoes into a large skillet, and mash with a potato masher. Mix in the bell peppers, onion and garlic. Simmer over low heat for about 20 minutes, or until onions and peppers are tender. Season with salt and pepper to taste.

Note: If you don't have the onion or garlic, you can always season with onion and garlic powder to your taste :)

Lactose Intolerance versus Milk Allergy: The true difference.

2011-05-28T06:14:00.002-04:00

Lactose does not equal Milk:

There are several different types of food allergy testing. The majority of physicians use IgE testing. This is the testing for food allergies :foods that you eat that produce an immediate response after ingestion. These are allergies with an immediate prophylactic response that can even lead to death.

Food intolerance is found with a completely different test. This test is the IgG test. If you are intolerant to a food, you may not have an immediate reaction but it can be affecting your insides without easily pinpointed side-effects. When you ingest something that you are intolerant to, your body releases antibodies to "fight" this substance. This is your secondary immune response to the foods. The IgG testing is what tests for these antibodies. So even though you may be drinking lactose-free milk, if you are are intolerant to casein which is milk protein that is not removed in just lactose-free milk, then you are still significantly harming your stomach and immune system. This can lead to leaky gut syndrome which was described in my previous POST.

This is Dr. Charles Parker:
Please take a few minutes to listen.

For more information on IgE testing versus IgG testing, you can check out Dr. Parker's Website or listen to this sound clip below:

Hope that helps!!

Allergy-Free Crockpot or Skillet Chicken Cacciatore

2011-05-27T14:39:00.004-04:00

Super-Quick Chicken Cacciatore

Ingredients:
Frozen boneless chicken
Frozen chopped spinach
1 large can of tomato and chives
1 chopped red bell pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/4 teaspoon of dried oregano

This is my meal that I put on at midnight when I have nothing to take to work for lunch the next day. I throw it all in a crock-pot and turn it on high for 7 hours.

If you have more time and ingredients:

Ingredients:
1/3 cup chopped onion
1 clove garlic, chopped
1/3 cup chopped red bell pepper
3/4 pound chicken meat, cooked and cubed
1/2 cup whole peeled tomatoes
1/2 cup spinach
1/4 teaspoon dried oregano

Directions:
1. In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, spinach and oregano.
2. Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.

** Note: If you do not like spinach, broccoli or green beans make great substitutes.

Overactive Bladder link to Gluten Intolerance

2011-05-26T06:02:00.001-04:00

Little known Gluten Symptom- Overactive Bladder

According to the US Dept. of Agriculture, one of the eight top food allergens is wheat/gluten. The others include dairy products, eggs, fish and shellfish, soy, peanuts and tree nuts (like pecans and walnuts). A reaction from these foods can trigger inflammatory chemicals, like histamine from mast cells, to be released into your body. The lining of your bladder contains mast cells which have the capacity to release large amounts of inflammatory substances or histamine. These irritate the bladder and can trigger multiple symptoms. The symptoms can include but are not limited to:

Bladder discomfort
Frequency
Urgency
Bed wetting
Recurrent urinary tract infections
Chronic pelvic pain
Interstitial cystitis

If gluten intolerance or another food intolerance is the cause of your bladder or urinary symptoms, it is likely to go undiagnosed. Most people will end up on a overactive bladder medication which may lead to urinary hesitancy which can be almost as time consuming as the overactive bladder runs to the bathroom.

Once I started my gluten-free diet, I started having extreme difficulty with hesitancy and sometimes not being able to urinate at all. I ended up with a bladder infection and was sent home with an antibiotic. Half way through the week-long course of the antibiotic, I was still experiencing quite a bit of hesitancy and not being able to void completely. My assumption is this is what caused the bladder infection in the first place. So I stopped my prescription medication for my overactive bladder and within a couple days I noticed a big change and lack of difficulty. This is what brought me to research whether food intolerance can lead to bladder symptoms. There is not a lot of information out there; although, there are several studies evaluating patients that had similar symptoms to myself that reported a gluten free diet helpful if not being diagnosed with celiac disease.

As with all food intolerance, the more it is ignored, the worse it aggravates your insides. Ignored long enough, this can, and probably will lead to interstitial cystitis. Here is some basic information on interstitial cystitis.

Interstitial cystitis (IC) is a painful condition due to inflammation of the tissues of the bladder wall. The cause is unknown. The condition is usually diagnosed by ruling out other conditions (such as sexually transmitted disease, bladder cancer, and bladder infections).

IC is frequently misdiagnosed as a urinary tract infection. Patients often go years without a correct diagnosis. On average, there is about a 4-year delay between the time the first symptoms occur and the diagnosis is made.

The condition generally occurs around age 30 to 40, although it has been reported in younger people. Women are 10 times more likely to have IC than men.

The symptoms can include:

Pain during intercourse
Pelvic pain
Urinary discomfort
Urinary frequency (up to 60 times a day in severe cases)
Urinary urgency

If you have been diagnosed with an overactive bladder, interstitial cystitis or just have signs or symptoms of bladder irritation, allergy/intolerance testing may help you.

Here is a very helpful book about food allergies and bladder dysfunction:

Wendy Cohan, RN, is an author, educator, registered nurse, and former sufferer of Interstitial Cystitis (IC). Emphasizing a patient centered, holistic approach, she helps clients gain control over their bladder disorders and live free from pelvic pain.

She maintains two websites:

wellbladder.com
glutenfreechoice.com

"Wendy Cohan has given us a great gift to have researched and written a book linking diet, lifestyle and genital/urinary tract symptoms. Most people eat foods that do not serve them well on a daily basis. Their choices are not working for them, but without education and awareness, people may continue to suffer without realizing that it's the food they place in their mouths three times a day that may be a root cause of their symptoms."

— Lisa Shaver, ND, MSOM, Lac
Portland, Oregon

Digestion = Immune System Health

2011-05-25T14:58:00.000-04:00

You just don't get it:

So if you are like me, a lot of people think you are full of bologna when you try to explain how much better you are feeling after finding out about your food allergies or food intolerance and making the needed changes. Before the diet change, I was constantly sick, chronically fatigued and had an overactive/irritable bladder. All of these symptoms have improved, if not completely vanished.

This is a great video I found from Dr. Vincent Bellonzi explaining the effects of food intake on your digestion which ultimately effects your immune system.
There is such a wide range of symptoms that can be caused from food that you usually are just given a prescription or over-the-counter drug for. I hope this video helps you and ultimately helps you clean out your medicine cabinet a little.

Cookbook Suggestion for Allergy-Free Results

2011-05-23T06:00:00.000-04:00

If you have allergens similar or the same as mine, this is the cook book for you! It has only recipes that are wheat-free, milk-free, egg-free, corn-free, sugar-free, yeast-free.

***Caution: As discussed in my earlier post, wheat-free does not always mean gluten free. So make sure to look out for the gluten. Wheat-free foods may still have barley, rye or a derivative which would be unsafe for someone with Celiac Disease, the most common reason for eating Gluten Free. So make sure you identify those ingredients in the recipe (if there are any at all) and use substitutes.***

I was excited upon finding this book as it contains the yeast allergy which is commonly left out.

You can check it out at Amazon by clicking the link below.

This book includes:

Extensive breakfast and dessert chapters
Updated nutrition information
New recipes using ingredients such as Kamut flour and quinoa pasta
How to help allergic children eat right and feel better
Complete guide to new allergy-free products
Tips for creating an allergy-free kitchen and home

At a whooping $13.12, with 350 Nature Food recipes, it is well worth the money.

Hope that helps!!

Allergy Free Skillet Meal

2011-05-22T06:00:00.045-04:00

Yummy Sausage Skillet Meal

This meal is fast and tastes great!

Ingredients:

2 pounds Italian sausage, (mild or hot), sliced
6 potatoes
1 onion, sliced
1 green bell pepper
1 red bell pepper
1 tablespoon of vegetable oil

Directions:

Heat oil in a skillet over medium heat. Add potatoes. Cover and simmer for about 10 minutes, turning occasionally, until potatoes are light brown. (picture above is skillet made without potatoes)
Mix in the sausage, peppers and onions. Recover and cook for approximately 5 minutes or until your peppers and onions are to the desired tenderness.

Enjoy!!

Gluten Intolerance Testing

2011-05-21T06:08:00.001-04:00

Gluten Intolerance Is Called Celiac Disease:

Celiac disease: is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats.

Celiac Disease is linked to many immune related disorders. The best established connection is with type-one diabetes. Some researchers believe that gluten intolerance can impair mental functioning in some individuals. Some other illnesses related to Celiac Disease are chronic fatigue syndrome, chronic active hepatitis and inflammatory bowel disease.
Should I see my doctor?
If you have members of your family that have celiac disease, you may want to ask your doctor if you are at risk. Your doctor may recommend testing as celiac disease usually runs in families. Even if no one in your family has celiac disease, you may want to consult your doctor if you have one or more of the following symptoms:

Symptoms of gluten intolerance:

Irritability or depression
Anemia
Stomach upset
Joint pain
Muscle cramps
Skin rash
Mouth sores
Dental and bone disorders (such as osteoporosis)
Tingling in the legs and feet (neuropathy)
Intermittent diarrhea
Abdominal pain
Bloating
Irritable bowel syndrome-type symptoms
Gastric ulcer-type symptoms
Crohn's disease-type symptoms
Parasite infection-symptoms

Symptoms caused by malabsorption of nutrients resulting from celiac disease:

Weight loss
Diarrhea
Abdominal cramps, gas and bloating
General weakness and fatigue
Foul-smelling or grayish stools that may be fatty or oily
Stunted growth (in children)
Osteoporosis

Gluten-related condition:

Dermatitis herpetiformis is an itchy, blistering skin disease that also stems from gluten intolerance. The rash usually occurs on the torso, scalp and buttocks. Dermatitis herpetiformis can cause changes to the lining of the small intestine similar to that of celiac disease. However, it may not produce noticeable digestive symptoms. This disease is treated with a gluten-free diet, in addition to medication to control the rash.

When should I have my child tested?
If your child is pale, irritable and fails to grow, has a potbelly and/or foul-smelling or bulky stools, testing is recommended. However, other conditions can cause these same signs and symptoms, so do not just put your child on a gluten-free diet without first consulting the child's physician.

Since gluten can damage the villi, it is common for Celiacs to have problems with other food intolerances, especially lactose intolerance.

*********If you are gluten intolerant, then your body will produce antibodies to fight it. It is important not to be on a gluten-free diet when you get tested. If you have not eaten gluten, your body will not produce the antibodies that are picked up for a positive on your gluten test. Make sure to eat gluten-containing foods for at least a week before getting tested.*********

Allergy-Free Taco Salad

2011-05-20T06:08:00.046-04:00

Quick and Easy Dinner Everyone Is Sure To Love!!

Ingredients:

1 pound turkey meat (you can use hamburger meat if you want to cut out the healthy part)

1 bag of Spinach

1 can of tomatoes and chives (or you can use fresh cut tomatoes)

1 minced red pepper

1/2 chopped onion (or add onion to taste)

Freshly ground pepper (season to your taste)

1/2 teaspoon ground cumin

1/2 teaspoon unrefined sea salt (you can use regular salt but I like the sea salt better)

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1 teaspoon onion powder

1.5 teaspoons paprika

2 teaspoons chili powder

Dash of cayenne pepper (if you like spicy, you can add more but this pepper is very potent)

This is how easy it is:

Mix all spices together. Put your meat of choice in a skillet over medium-high heat. Once you get it separated and it starts to brown, add the spices, mushrooms and red onion. Serve on top of Spinach and add the tomato and chives on top. Most taco sauces are allergy-safe but be sure to check the ingredients if you add that too.

To make a regular taco:

Make everything the same and wrap it up in a corn tortilla. I like the tortillas after I have fried them in some oil in the skillet.

Enjoy!!!!

Intolerant-Me

2011-05-19T16:23:00.001-04:00

Food Allergy versus Food Intolerance:

If I wanted to be completely accurate, I would have to change the name of my blog to "Intolerant Me." The reason I named it as I did is that most people have never heard of food intolerance. I know I had never heard of it and never had a reason to research food allergies, intolerance or sensitivities. In my mind, if you had a food allergy, you went into anaphylactic shock after eating, starting throwing up, breaking out or swelling all over your body. Quite the specific picture, I know.

Food intolerance is very easily overlooked. I have always been "sickly," for lack of a better word. When the doctor asked me how many times I have had strep throat and I said three or four times a year, I wish I had a picture his face. His personal opinion was that the number I stated should have been in my lifetime and not in a single year. I attributed a lot of the food intolerance symptoms to just not taking a multivitamin or stress. Ignoring a food intolerance can make you feel ill and affect your long-term health.

Illnesses that may be food intolerance:

Gluten Intolerance Can Look Like:

Irritable Bowel Syndrome: Can create chronic diarrhea, constipation, abdominal distention, poor weight gain, weight loss, weakness and chronic fatigue.
Depression and/or Anxiety: Can create extreme fatigue, psychological problems, body aches, rash and hives.
Orthopaedic and Muscles Issues: Can create fractures from thinning of the bone along with muscle wasting.
Miscarriage or Difficulty Getting Pregnant: It has been studied that gluten intolerance may cause fertility problems. Women are often diagnosed during pregnancy because their bowel cannot absorb enough iron and vitamins to keep up with the demand of being pregnant, making them severely anemic. Babies who are small for their age in the womb (intrauterine growth retardation) are more frequently born to mothers with gluten intolerance.

Lactose Intolerance Can Look Like:

Gastric issues: Includes cramps or pain in your abdomen, the area between your chest and hips; bloating or swelling in your abdomen, gas, diarrhea, and nausea.

Milk Allergy Can Look Like:

Anxiety: May cause hives and shortness of breath.
Contact dermatitis: May cause hives and/or skin rash (especially around the mouth.)
Gastric issues: May cause loose stools (which may contain blood), diarrhea, abdominal cramps and/or vomiting.
Asthma: May cause wheezing.
Colic: May cause colic symptoms in babies.
Allergies or Common cold: May cause watery eyes, runny nose, drainage down the throat and coughing/wheezing.

Egg Allergy Can Look Like:

Contact dermatitis: May cause mild-to-severe skin rash with or without hives.
Stomach bug: May cause vomiting.
Sinus issues: May cause inflamed nasal passages.

Yeast Allergy Can Look Like:

Chronic fatigue: May cause extreme fatigue after eating food with significant amounts of yeast (such as eating bread or having a beer.)
Immune system disorders: May weaken the immune system and vital organs and causes their malfunctioning.
Allergies or Common cold: May cause sore throat, sneezing, headache, nasal congestion, itchy eyes and nose, watery eyes and coughing.
Migraines: May cause moderate-to-severe headaches.
Contact dermatitis: May cause skin rash.
Gastric issues: May cause digestive problems and bloating, diarrhea, constipation, vomiting, and abdominal pain.
Asthma: May cause coughing and wheezing.
Other reactions: May cause a white coated tongue or thrush, heartburn and dizziness.

Yummy Coffee Without Milk!

2011-05-11T02:19:00.002-04:00

Don't like your coffee black? Who does?

There are a few brands of creamer I have found. I love coffee so I thought I would share :)

"Mocha Mix"
Ingredients: Water, Corn Syrup, Partially Hydrogenated Soybean Oil (Adds A Trivial Amount of Saturated Fat), Contains 2% or less of the Following: Distilled Monoglycerides, Soy Protein Isolate, Dipotassium Phosphate, Polysorbate 60, Sodium Stearoyl Lactylate, Salt, Artificial Flavor, Beta Carotene (Color).

"So Delicious" is a completely dairy-free brand made exclusively in a dairy-free plant.

"MimicCreme"

        Original Unsweetened
        French Vanilla
        Hazelnut Biscotti

These are probably the easiest to find!!

"Silk"

Original

French Vanilla

Hazelnut

Enjoy!!!

Get Your Flavor On (A quick reference guide of Spices)

2011-05-10T07:54:00.000-04:00

Spice Guide:

Allspice: spice (whole or ground)

Description: Dark-brown, pea-size berries from the evergreen pimento tree. Also called Jamaica pepper. Pungent flavor that resembles a sweet mixture of cinnamon, clove and nutmeg.
Uses: Sausages and braised meats, poached fish, breads, cakes, cookies, stewed fruits, pies, puddings.

Anise Seed: spice (whole or ground)

Description: Small green-brown, comma-shaped seeds. Member of the parsley family. Sweet licorice flavor.
Uses: breads, cakes, candies, cookies, fruit sauces, Southeast Asian recipes, Italian Sausage.

Basil: herb (fresh leaves, or dried and crumbled)

Description: Most varieties have green leaves, some purple. Member of the mint family. Sweet, peppery flavor, aromatic.
Uses: Chicken, eggs, fish, pasta, pesto, tomatoes, Italian and Mediterranean recipes.

Bay Leaves:

Description: Whole ground leaves with a pungent aroma.
Uses: Used basically in soups, stews and braised meats.

Borage: herb (fresh leaves)

Description: European herb with hairy leaves. Faint cucumber flavor.
Uses: Salads, teas and vegetables

Black pepper:

Description: Sharp, penetrating aroma and a characteristic woody, piney flavor. It is hot and biting to the taste.

Caraway Seed: spice (dried whole seeds)

Description: Seeds from an herb in the parsley family, Nutty, licorice flavor, familiar rye bread flavor.
Uses: Breads, cheese spreads, pickling, vegetables, cabbage, and German, Austrian and Hungarian recipes. With a tangy flavor similar to dill. It is used as a seasoning in potatoes, cabbage, carrots, sausages, rich meats, in breads and pastries. Caraway is available as the whole seed.

Cardamom: spice (whole pod, seeds or ground)

Description: Seeds are in pods the size of a cranberry, inside of a white or green pod. Member of the ginger family. Spicy-sweet, pungent aroma, expensive.
Uses: Cakes, cookies, curries, fruits, Indian recipes, Scandinavian breads

Cayenne Pepper: spice (ground)

Description: Powdered seasoning made from a variety of tropical chiles, including red cayenne peppers. It is very hot and spicy, so use with caution. Also called red pepper. Looks like paprika. Very hot, pungent. Made from dried chilies, usually blended with garlic, onion, cumin, oregano, chili peppers, allspice, garlic, and salt. Color and spiciness varies. It has an earthy, slightly sweet, and sometimes hot flavor.
Uses: Meats, eggs, cheese, Cajun recipes. This spice blend usually dominates food rather than enhancing it. Mexican and other Latin American dishes depend on chili powder for their characteristic flavor.

Celery Seed: spice (whole or ground, sometimes mixed with salt - celery salt)

Description: Seeds from wild Indian celery called lovage. Slightly bitter, strong celery flavor.
Uses: Sparingly for pickling, salads (potato and cole slaw), soups, stuffings.

Cilantro: herb (fresh leaves)

Description: Bright-green stems and leaves from the coriander plant, resembles parsley. Also called coriander and Chinese parsley. Pungent, soapy fragrance.
Uses: Fish, rice, salsas, salads, and Italian, Latin American and Mexican recipes.

Chervil: herb (fresh sprigs or crumbled dried)

Description: Curly, dark-green leaves. Member of the parsley family. Mild celery-licorice flavor.
Uses: Main ingredient in "fines herbes", also used to season eggs, chicken, fish, salads, shellfish and tomatoes.

Cinnamon: spice (whole sticks or ground)

Description: Bark from the Ceylon (buff colored) or Cassia tree (dark reddish-brown). Aromatic, pungent. Cinnamon sticks are added to dishes during the cooking process for flavor, are not meant to be eaten.
Uses: Cakes, cookies, hot drinks, pies, vegetables (carrots, winter squash, sweet potatoes)

Chili Powder: spice (ground)

Description: Seasoning blend made from ground dried chiles, coriander, cumin, garlic, oregano and other herbs and spices. Mild to hot. A blend of garlic, onion, cayenne, black pepper, thyme, oregano, paprika.
Uses: Chili, eggs and cheese, soups, stews, Mexican dishes

Chives: herb (fresh stalks, or frozen and freeze-dried)

Description: Slender green, grass-like with hollow stems. Related to the onion and leek. Source of vitamin A. Onion or garlic flavor.
Uses: Appetizers, cream soups, fish, salads, egg and cheese dishes, sauces, shellfish and part of "fines herbes" blend

Cloves:

Description:The flavor of cloves is strong, fruity, and sweet almost hot. Cloves are available both whole and ground.
Uses: Used for flavoring ham, pork, pickled fruit, onions, gravy, and syrup, spice cake, pumpkin pie, fruitcake, gingerbread, chili sauce, ketchup, and in combination with many other spices.

Coriander: spice (whole or ground)

Description: Seeds from the coriander plant, related to the parsley family (see cilantro). Mixture of lemon, sage and caraway flavors; musty.
Uses: Baking, pickling, and Mexican and Spanish recipes, sausage, curries

Cumin:

Description: Penetrating musty, earthy flavor with some green, grassy nuances. Cumin is available as whole seed and ground.
Uses: It is a principal ingredient in both chili powder and curry powder. Middle Eastern, Mexican Indian, and North African recipes often include cumin. Also used in curries, stews, and chili.

Dill:

Description:An annual of the parsley family and is related to anise, caraway, coriander, cumin, and fennel. The seeds are light brown in color, strongly aromatic, and warming to the taste. Dill weed has a subtle, anise like, sweet flavor. Dill is available as the whole seed and as chopped leaves, called dill weed.
Uses: Dill weed is used in salads, sauces, egg dishes, and especially in seafood dishes. Dill seed is used primarily to flavor pickles and in bread, potato, and vegetable dishes. It works well with a variety of culinary dishes such as omelets, soups, stuffed grape leaves, potato salad, cucumber, veal, breads, cabbage, meat stews and rice. It is also widely used with herring, salmon and other seafood dishes.

Garlic:

Description: Can be conveniently purchased as fresh bulbs, dehydrated powder, minced flakes, and blends with salt. It adds flavor to almost any dish.
Uses: Garlic is especially popular in Italian cuisine and throughout the Mediterranean region and Asia. Sprinkle to taste on hamburgers, lamb, chuck roast, steak, chicken, Italian green beans, zucchini, tomatoes and green salads. Use with sour cream or cream cheese for dips. Sprinkle on stuffed eggs.

Fennel Seeds: spice (dried whole)

Description: Oval, greenish-brown seeds from the fennel plant. Aromatic, slight licorice flavor, larger than anise seed.
Uses: Breads, fish, sauces, sausage, soups, Italian recipes

Fines Herbes: blended herbs (crumbled dried leaves)

Description: French seasoning made from a mixture of finely chopped herbs, usually chervil, chives, parsley and tarragon.
Uses: Cheese, eggs, fish, poultry. A blend of cinnamon, cloves, black pepper, coriander seeds, aniseed, cumin, chili powder.

Garam Masala: blended herbs

Description: Blend mixture of herbs (bay leaves, cardomons, cinnamon, black cumin, cloves, black peppercorns and nutmeg).
Uses: Use sparingly near the end of cooking Indian dishes

Ginger: spice (fresh, dried, crystallized or ground)

Description: Light brown, gnarled and bumpy root from the ginger plant. Peppery, slightly sweet with a pungent and spicy aroma.
Uses: Cakes, cookies, marinades; Chinese, Jamaican and German recipes; DON'T substitute dry ginger powder for recipes specifying fresh ginger.

Juniper Berries: spice (dried whole)

Description: Slightly soft berries that resemble the size and color of blueberries. Pungent, piney flavor, bitter when raw, principle flavoring in gin.
Uses: Marinades, game dishes, sauerkraut .

Lemon Balm: herb (fresh sprigs)

Description: Mint-like leaves, also called balm. Sweet, lemon flavor with a citrus scent.
Uses: Jams and jellies, salads, soups, teas

Lemon Grass: herb (fresh or dried stalks or ground)

Description: Long, thin, gray-green leaves. Lemon flavor and fragrance, very fibrous.
Uses: Fish, chicken, shellfish, soups; Thai and Indonesian recipes.

Mace: spice (dried blades or ground)

Description: Brown outer covering of the nutmeg seed that turns yellow-orange when dried. Milder flavor and smell than nutmeg.
Uses: Custards, fruit desserts (peaches, plums and apples), spice cakes and cookies, vegetables (carrots, broccoli, Brussels sprouts and cauliflower)

Marjoram:

Description: Distinctly aromatic green and pleasant woody flavor, with a slightly bitter undertone. Available in both leaf and ground forms, marjoram should be used sparingly at first.
Uses: It complements the flavor of chicken and turkey stuffing, vegetable and bean soup, as well as tomato sauces. Marjoram also enhances the flavor of many meat dishes.

Mint: herb (leaves or flakes)

Description: Peppermint and spearmint are two of the most popular kinds of the 25 or more varieties that exist. Strong, sweet, familiar cool aftertaste.
Uses: Beverages, desserts, lamb, sauces, soups

Mustard Seed: spice (whole or ground)

Description: White (or yellow) and brown (or Asian) seeds are two major types. The brown is stronger. Hot, very pungent.
Uses: Meats, pickling, relishes, sauces and gravies.

Nutmeg:

Description: A strong cinnamon, nutty flavor used to flavor sweets, fruit dishes, sauces and vegetables. Nutmeg is available both whole and ground. Mace is sold primarily in the ground form.
Uses: Nutmeg and mace are most commonly used in flavoring sweet foods such as puddings, cakes, and cookies. They are also used in meat products such as sausage. Mace is the lacy covering of the Nutmeg which is the seed of the fruit.

Oregano: herb (fresh leaves or crumbled dried)

Description: Member of the mint family, related to marjoram and thyme. Strong, aromatic with a pungent "pizza" flavor.
Uses: Fish, meat, poultry, tomato sauces; Greek, Italian and Mexican recipes

Parsley:

Description:A slightly mild green taste. Parsley is available fresh or as dried flakes.
Uses: It adds both flavor and visual appeal to salads, soup, pasta, butters, shellfish, meat, poultry, sauces, potatoes, omelets and soft cheeses.

Paprika: spice (ground)

Description: Dried, sweet red peppers ground into a powder. Slightly bitter, ranging from sweet to hot (Mexican is brighter in color and sweeter in taste than Hungarian, which is darker and more pungent).
Uses: Dips, fish, poultry, salads (potato and egg), soups; necessary ingredient in goulash

Parsley: herb (fresh sprigs or crumbled dried)

Description: Most widely used herb. Curly leaf and Italian (flat-leaf) parsley are but only two of the more popular varieties that exist. Delicate, slightly peppery taste. Uses: Sprigs used as garnish, herb mixtures (see fines herbes), sauces, soups, stews. Wide variety of uses.

Peppercorns:

Description:are small black, white or green dried hard berries with a pungent flavor used in almost every recipe.

Poppy Seeds: spice (whole)

Description: Tiny (less than 1/16 inch in diameter), blue-black seeds from the poppy plant. Crunchy texture, faint nutty flavor.
Uses: Breads, cakes, pastries, salad dressings, vegetables, meat sauces

Rosemary: herb (fresh sprigs or whole dried)

Description: Silver-green, pine needle-shaped leaves; member of the mint family. Sweet, hint of lemon and pine.
Uses: Casseroles, fish, fruit salads, lamb, chicken, soups, stuffings, tomato sauce

Saffron: spice (whole threads or powdered)

Description: Most expensive spice. Dried yellow-orange stigmas from the crocus plant. Adds bright yellow color to foods. Mild and distinctive flavor. Should be steeped in hot liquids before use.
Uses: Rice, poultry, sauces, stews (bouillabaisse), Spanish recipes (paella), Swedish cakes and breads.

Sage: herb (fresh sprigs, dried whole leaves, crumbled, ground)

Description: Narrow, oval, gray-green leaves. Musty, minty, slightly bitter, "sausage" flavor.
Uses: Chicken, duck, goose, pork, sausages, stuffings.

Sesame Seed: spice (dried whole seeds)

Description: Tiny, flat seeds pale ivory (most common), brown, red or black. Familiar hamburger bun garnish. Nutty, slightly sweet. Uses: Breads, cakes, cookies, dips, poultry, salad dressings, seafood

Tarragon: herb (leaves, whole or crushed)

Description: Delicate, narrow, pointed, dark-green leaves. Mild licorice flavor.
Uses: Eggs, meats, pickling, poultry, salads, sauces, dressings, "fines herbes" blend

Thyme: herb (leaves or ground)

Description: Garden thyme (most common) is a bush with gray-green leaves, member of the mint family. Very aromatic, minty, tea-like.
Uses: Fish, meats, poultry, soups, stocks, vegetables (eggplants, mushrooms, potatoes and summer squash)

Turmeric: spice (ground)

Description: Intense yellow-orange root of a tropical plant related to ginger; used to flavor and color food. Use carefully as it can stain. Pungent, slightly bitter, earthy flavor.
Uses: Primary ingredient in American-style mustard, Curries, East Indian recipes

White pepper:

Description: Similar but more earthy flavor than black pepper. Used in many dishes, sauces, rubs, and marinades. Experiment to decide how much you like.

Health Uses:

Herb- Basil:

Anticancer

Foods: Tomatoes, stews, soups, salads, pasta, poultry, fish, beef

Spice- Cinnamon:

Antioxidant, lowers blood sugar, triglycerides, cholesterol in people with type 2 diabetes

Foods: Breads, fruit, winter squash, chicken, lamb, beef

Herb- Dill:

Anticancer

Foods: Cucumbers, salads, green vegetables, fish

Spice- Garlic:

Anticancer, lowers cholesterol, decreases blood clotting

Foods: Most vegetables, starches and meats

Spice- Ginger:

Anticancer, pain relief; reduces indigestion, inflammation

Foods: Asian cuisine, fruit, tea, chicken, fish, dessert

Herb- Mint:

Anticancer

Foods: Middle Eastern cuisine, cucumbers, salads, peas, fish, lamb

Herb- Oregano:

Kills bacteria and parasites

Italian cuisine, tomato dishes, salads, stews, lamb, beef

Herb- Rosemary:

Anticancer

Green vegetables, potatoes, stews, pork, poultry, lamb, shrimp, hamburgers

Herb- Thyme:

Anticancer

Foods: Eggs, salads, soup, most vegetables, fish, poultry

Spice- Tumeric:

Anticancer, reduces inflammation, maintains cognitive function

Foods: Indian cuisine, green vegetables, potatoes, pasta, rice, poultry, fish

Sweet Tooth Survival

2011-05-06T14:20:00.002-04:00

If you read my previous post, the L-Glutamine is known to reduce sugar cravings. This post is for the other times:

Lucy's Cookies:

These are one of my favorite allergy-free cookies. They are made in a dedicated bakery so there is no cross-contamination. There are four different kinds. They are all very crispy and delicious.

These are my favorite!
Ingredients: (All ingredients are from natural sources)
Dr. Lucy’s Flour Blend (gluten-free oat, garbanzo, potato starch, tapioca, sorghum and fava flours), evaporated cane juice*, vegan chocolate chips, gluten-free rolled oats, soy milk*, brown sugar*, soybean oil*, palm fruit oil*, canola oil*, olive oil*, filtered water, flavoring and citric acid from corn, crushed soy beans*, soy lecithin*, non-dairy lactic acid, beta carotene, baking powder, baking soda, vanilla extract*, salt, xanthan gum, calcium carbonate, annatto extract color, sodium carboxymethylcellulose, methylcellulose.

Second favorite! These taste strongly of cinnamon. It is not your boring average cinnamon cookie.
Ingredients: (All ingredients are from natural sources)
Evaporated cane juice*, Dr. Lucy’s Flour Blend (garbanzo, potato starch, gluten-free oat, tapioca, sorghum and fava flours), soy milk*, palm fruit oil*, soybean oil*, canola oil*, olive oil*, filtered water, flavoring and citric acid from corn, crushed soy beans*, soy lecithin*, cinnamon, non-dairy lactic acid, beta carotene, baking powder, baking soda, salt, xanthan gum, calcium carbonate, annatto extract color, sodium carboxymethylcellulose, methylcellulose

Ingredients: (All ingredients are from natural sources)
Evaporated cane juice*, Dr. Lucy’s Flour Blend (garbanzo, potato starch, gluten-free oat, tapioca, sorghum and fava flours), soy milk*, palm fruit oil*, soybean oil*, canola oil*, olive oil*, filtered water, flavoring and citric acid from corn, crushed soy beans*, soy lecithin*, non-dairy lactic acid, beta carotene, baking powder, baking soda, salt, xanthan gum, calcium carbonate, annatto extract color, sodium carboxymethylcellulose, methylcellulose.

Ingredients: All ingredients are from natural sources:
Dr. Lucy’s Flour Blend (gluten-free oat, garbanzo, potato starch, tapioca, sorghum and fava flours), evaporated cane juice*, gluten-free rolled oats, soy milk*, brown sugar*, soybean oil*, palm fruit oil*, canola oil*, olive oil*, filtered water, flavoring and citric acid from corn, crushed soy beans*, soy lecithin*, non-dairy lactic acid, beta carotene, baking powder, baking soda, vanilla extract*, salt, xanthan gum, calcium carbonate, annatto extract color, sodium carboxymethylcellulose, methylcellulose.

All cookies are certified as gluten free, vegan and Kosher Pareve.

Note: These cookies are on the expensive side. There is a place on the Lucy's website where you can type in your zipcode and find the grocery store closest you that carries them. Navan is the cheapest I have found them; although you can buy them at Amazon online in bulk if you have space.

This cookies were created by a doctor who was the mother of a child with food allergies. She has her own blog with lots of allergy-free recipes, so make sure to check it out HERE.

___________________________________________________________

Enjoy Life:

These are my favorite soft-baked cookies if you are not a huge fan of crunchy cookies. These cookies are also made in a dedicated bakery so there is no risk of cross-contamination. They are gluten-free, dairy-free, peanut-free, tree-nut free, soy free, egg free and casein-free foods. On contacting the factory, I was told by a representative that all of their foods are yeast-free except for their bagels.

Here are the types of soft-baked cookies available:

You can find out where to buy these near you at the Enjoy Life Website.

They also have come out with a new crunchy cookie line of products which I have not tried:

They also have cereal granolas, snack bars, bagels (contain yeast), trail mixes, chocolate for baking and chocolate bars. You can check that out HERE. This food company also has their own Blog.

___________________________________________________________

Simply Lite Chocolate:

I found this chocolate bar at my local Trader's Joe and then ordered it off Amazon.com. The dark chocolate or the dark chocolate with the almonds are the only ones that I felt safe trying because of the milk allergy. They are delicious and sugar-free. They are advertised as gluten-free and sugar-free. Here are the ingredients: Maltitol, Cocoa Mass, Cocoa Butter, Almonds, Inulin (natural vegetable fiber), Soy Lecithin, Natural Vanilla, Cinnamon.

At first I was not sure about the cocoa butter but it is dairy free.

Cocoa butter: also called theobroma oil or theobroma cacao, is a pale-yellow, pure edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, biscuits, baked goods, pharmaceuticals, ointments, and toiletries. Cocoa butter has a mild chocolate flavor and aroma.

So feel free to try these. They are so yummy!

WARNING: These chocolates are processed on equipment that processes allergens. So if you have severe food allergies or an over-sensitive stomach, this would not be recommended.

___________________________________________________________

Make your own chocolate (Quick and Easy/No cooking)

Once made, these need to be kept in the freezer.

Ingredients:
1/2 cup cashew nuts
2 Tbsp Agave nectar
2 Tbsp of Maca powder
4 Tbsp chocolate powder

Directions:
Place all ingredients in a food processor and process until smooth. Pour into molds (you can use ice cube trays) and put in the freezer.

For everyone who craves sweets like me, Hope that helps!

Heal your insides

2011-05-03T17:00:00.005-04:00

As with any blog, not limited to mine, please contact your doctor before taking advice from anyone or any document.

If you are like me and didn't find out about your food intolerance until later in life, chances are your stomach and small intestine are in a mess. The reason I got tested for food intolerance was being constantly sick. My immune system was shot. This eventually turned into low energy, upset stomach, rashes and even feeling short of breath. All of these symptoms, I related to depression or anxiety. There are a lot of symptoms of other disease/disorder or illness that look similar to food allergy/intolerance. Here are the symptoms to look out for:

Food Allergy:

Rash or hives
Nausea
Stomach pain
Diarrhea
Itchy skin
Shortness of breath
Chest pain
Swelling of the airways to the lungs
Anaphylaxis

Food Intolerance:

Nausea
Stomach pain
Gas, cramps, or bloating
Vomiting
Heartburn
Diarrhea
Headaches
Irritability or nervousness

If you continue throughout life to eat the foods that you are intolerant to, it tends to lead to being sick: But from the inside out. The medical term I have often heard is "Leaky Gut Syndrome."

Leaky Gut Syndrome: The official definition of Leaky Gut Syndrome is an increase in permeability of the intestinal mucosa to luminal macromolecules, antigens, and toxins associated with inflammatory degenerative and/ or atrophic mucosa or lining.

Layman's terms: Large spaces develop between the cells of the gut wall allowing bacteria, toxins and food to leak into the bloodstream.

If you are intolerant to a food versus allergic to it, you will not have an immediate anaphylactic reaction. This makes them very hard to pinpoint. An elimination diet or lab testing is necessary to figure out if you are intolerant to a certain food. It can take days for the reaction/symptom to present itself. Then, its just a headache or just a stomach cramp or just diarrhea.

After you have figured out what food or foods you are intolerant to, it can take up to a year or more for your stomach and small intestine to heal. I was told (by my doctor) to take two supplements that helped me greatly.

Probiotic: Probiotics are bacteria that help maintain the natural balance of organisms in the intestines . The normal human digestive tract contains about 400 types of probiotic bacteria that reduce the growth of harmful bacteria and promote a healthy digestive system. Probiotics are also available as dietary supplements. It has been suggested that probiotics be used to treat problems in the stomach and intestines.

Regular consumption of probiotics may improve diarrhea, constipation, immune response, mucin production, dysbiosis, bacterial infections, yeast overgrowth, and should be considered during or after use of antibiotics.

L-Glutamine: L-Glutamine is an amino acid, which is essential for the health of the immune system and digestive tract. It is very reparative and healing in the gut where it strengthens the mucosal cells and in turn helps leaky gut and sugar cravings. Glutamine also helps promote optimal muscle growth and strength and has shown to be particularly useful in helping prevent muscle wasting.

Multivitamin: As with anything, as you are adjusting to your new eating habits, you may be eating less than normal or not getting all the nutrition you need. If you are feeling weak or just for good measure, take one a day.

Notes: When taking the probiotic or glutamine, you may notice that your bowel movements smell like death. This is completely normal as the vitamins are helping clean out the toxins in your digestive tract. Just keep your Febreze or Lysol handy, and you and your family will make it through.

I hope this helps you feel better as quick as possible.

You can find these supplements at any supplement or vitamin shop. I noticed that the pills I bought from GNC were huge and not coated making them very hard to take. I got mine from the website below, which are coated and much easier down the hatch.

Core Store... which rhymes

Hope that helps!!!

Baker's/Brewer's Yeast

2011-04-30T01:00:00.012-04:00

This is definitely the hardest intolerance to deal with. It is my highest allergy which I get physically sick from if I ingest. Also, it is the allergen that I am having the hardest time finding information on. I will give you everything I have found so far. Hopefully, I can post later with loads of information.

Foods that MAY contain Baker's or Brewer's yeast:
Aged meats (sausage, bacon, etc.)
Alcohol
Any baked good with baker’s yeast (pizza dough, bread, etc., including most sourdough breads)
Anything fermented (vinegar, alcohol, bean paste, soy sauce, etc.)
B Vitamins, unless stated that they are not from yeast
Bagels
Baker's yeast
Barbecue Sauce
Barley malt
Beer
Bisto
Black tea
Blackberries
Blueberries
Bread
Brewer's yeast
Buttermilk
Canned and frozen fruit juices
Canned or bottled juices
Cheese (all kinds)
Chili Sauce
Cider
Citric Acid (this used to be made from citus juice, but is now made from fermented corn)
Coffee
Cream Cheese
Dates
Dried fruits such as apricots, figs, or raisins
Engevita
Figs
Flavor enhancer (usually MSG, though it may also be yeast extract)
Ginger Ale
Grapes
Grape Juice
Horseradish
Jams/ Jellies
Ketchup
Lactic acid (generally made from fermented corn or potatoes)
Liquor
Malt
Malt beverages
Malted barley flour
Mayonnaise
Mincemeat
MSG (often extracted from autolyzed yeast extract or from wheat)
Mushrooms
Mustard
Nutritional yeast
Olives
Peanuts and peanut products
Pickles
Pita Bread
Pizza Crust
Powdered Milk
Preserved or pickled foods
Pretzels
Prunes
Raisins
Relish
Ricotta Cheese
Root Beer
Rusk
Sake
Salad Dressing
Shrimp Sauce
Sour Cream
Sour dough bread
Soy sauce, miso, tamari
Steak Sauce
Strawberries
Tea
Tempeh
Torula
Vecon
Vinegar (and foods containing vinegar, such as olives, mustard, ketchup, etc.)
Vitamin B supplements (depending on the source of the vitamin B)
Wine
Worcestershire sauce
Yeast extract (autolyzed, hydrolyzed)
Yeast spreads such as Vegemite or Marmite, etc.

Note: Since this is not as cut and dry as the other allergens, the easiest way to figure out what you can and cannot have pertaining to yeast is an elimination diet. Start off by not buying anything that has any type of yeast on the label or anything that you know contains yeast such as vinegar and grapes, etc. Then try adding back one food/product at a time.

On a product label, the ingredients are listed in order of predominance, with the ingredients used in the greatest amount first, followed in descending order by those in smaller amounts.

Try adding back things that have the yeast/vinegar listed as one of the last ingredients. It will not be as dominant in your food. Then if you tolerate it, you can try more things.

Personally, I know that I cannot tolerated any type of bread or anything that contains yeast extract. I can, however, have modest amounts of mustard and most barbecue sauces.

Test it out. If you have any advice, add it below. This is a difficult allergen to deal with as it is not clearly labeled "baker's yeast" or "brewer's yeast" on the label.

Label Reading: Egg

2011-04-29T07:48:00.003-04:00

When reading the ingredients on the label, here are Ingredients to Avoid:
albumin
egg (white, yolk, dried, powdered, solids)
egg substitutes
eggnog
globulin
lecithin
livetin
lysozyme
mayonnaise
meringue
ovalbumin
ovoglobulin
ovomucin
ovomucoid
ovovitellin
Simplesse
vitellin

Note: Watch for eggs in desserts (especially those with shiny glaze), baked products, pastas (egg noodles), pancake mixes, custard or hollandaise sauces.

Foods that MAY contain egg protein:
Baked goods (most except some breads)
Baking mixes
Batters
Bearnaise sauce
Bouillon (in restaurants to clear it)
Breakfast cereals
Cake flours
Candy (see Sweets)
Cookies
Creamy fillings
Custard
Egg noodles
Eggnog
French toast
Hollandaise sauce
Ice cream
Lemon curd
Macaroni
Malted cocoa drinks (e.g., Ovaltine, Ovamalt)
Marshmallows
Mayonnaise
Meringues
Muffins
Noodles (egg)
Omelettes
Pancakes
Processed meat products (e.g., bologna, meat loaf, meatballs, sausages)
Puddings
Salad dressing (creamy)
Sherbets
Souffles
Soups
Spaghetti
Sweets (e.g., fondant creams, truffles, marshmallows, etc.)
Tartar sauce
Turkish Delight
Waffles
Wines (if cleared with egg white)

Hidden Sources:
Baby food
Baked goods
Baking/ Baking mixes/ Batters
Custard/ Pudding
Egg substitutes
Eggnog
French toast/ Waffles/ Pancakes
Mayonnaise
Meringue
Pasta
Salad dressings (Caesar)
Sauces (hollandaise, béarnaise, newburg, tartar)

Safe foods:
egg free maynaise
some commercially made deserts

Simple Replacements:•
For leavening
o    1 tsp baking powder, 1 Tbs water, 1 Tbs vinegar
o    1 tsp yeast dissolved in ¼ cup warm water
o    1 Tbs cornstarch plus 3 Tbs water

•    For binding
o    1 ½ Tbs water, 1 ½ Tbs oil, 1 tsp baking powder
o    1 packet unflavored gelatin plus 1 cup boiling water (3 Tbs = 1 egg)
o    1 Tbs apricot puree
o    ¼ cup soft tofu
o    ¼ cup soy milk
o    1 Tbs ground flaxseed + 3 Tbs water
o    ¼ cup applesauce or prune puree
o    ½ large mashed banana

•    For whipping
o    ¼ tsp xanthan gum + ¼ cup water

Note:

The easiest thing to do is buy the “EnerG” Egg Replacer. It is allergy free and works well.
You can also use tofu. About 1/4 a up is equal to one egg. Make sure to use silken tofu. Firmer types will not blend well. Make sure you beat or whip it before adding.
A ¼ cup of applesauce for each egg also works well.

Hope that helps!!!!

Label Reading: Dairy/Lactose

2011-04-28T05:32:00.001-04:00

Label reading for Dairy is a little more complicated than one may think. I was a big coffee drinker. My company supplies non-dairy creamer which I grabbed:

No big deal right? That was an easy replacement.

Check this out:

Okay, Lets look closer:

Dilemma: My non-diary creamer contained milk.

Dairy/Lactose allergies may seem to be a pretty easy one when it comes to finding replacements. The problem is that a lot of things take out your bold "contains milk" and hides things in the ingredients such as "milk derivative" or "creamed." "Casein" and "Whey" are other names that milk can be called on a label.

Ingredients to Avoid:
butter
butter fat/oil
butter flavor
buttermilk
casein
caseinate (ammonium, calcium, magnesium, potassium, sodium)
cheese
chocolate
cottage cheese
cream
curds
custard
ghee
half & half
hydrolysates (casein, milk protein, protein, whey, whey protein)
ice cream
lactalbumin
lactoglobulin
lactose
lactulose
milk (derivative, powder, protein, solids, malted, condensed, evaporated, dry, whole, low-fat, non-fat, skimmed, goat’s)
nougat
pudding
rennet casein
sour cream
whey
yogurt

Note: Just because something is Lactose-free does not mean it is Milk-Free.

Lactose: A sugar present in milk. It is a disaccharide containing glucose and galactose units. Lactose makes up around 2–8% of milk.

People with milk allergies are allergic to the milk protein, which remains when the lactose is removed.

Ingredients that MAY contain milk protein:
bavarian cream
brown sugar
butter
coconut cream
diet beverages
egg substitutes
flavorings including caramel
gravy mixtures
high protein flour
hotdogs
lunch meats
margarine
natural chocolate
salad dressing
sausages
Simplesse: Commonly found in baked products, cakes, donuts, breads, frozen desserts, creamed foods and soups.
tuna
Note: “D” on label next to “K” or “U” indicates presence of milk protein

Some Hidden Sources of Milk:

Deli meat slicers are frequently used for both meat and cheese products.
Some brands of canned tuna fish contain casein, a milk protein.
Many non-dairy products contain casein (a milk derivative), listed on the ingredient labels.
Some meats may contain casein as a binder. Check all labels carefully.
Many restaurants put butter on steaks after they have been grilled to add extra flavor. The butter is not visible after it melts.

Safe ingredients:
Calcium lactate
Calcuium stearoyl lactylate
Cocoa butter
Cream of tartar
Lactic acid (however, lactic acid starter culture may contain milk)
Oleoresin
Sodium lactate
Sodium stearoyl lactylate

Simple Replacements:
Alternatives to milk: (make sure you are not allergic to any of the replacements: goat's milk, soy, etc.)
Almond Milk
Coconut Milk
Goat's Milk
Oat Milk
Rice Milk
Soy Milk

Hope that helps!!!

Label Reading: Gluten/Wheat

2011-04-18T16:00:00.004-04:00

When reading the ingredients on the label, here are Ingredients To Avoid:

all-purpose flour

bulgar

bran

bread crumbs

cake flour

couscous

cracker meal

durum

durum flour

enriched flour

farina
fu

graham

graham flour

gluten :)

high gluten flour

high protein flour

kamut

malt or cereal extract
macha
matzo
matza

modified food starch

pastry flour

seitan

semolina

spelt
tabbouleh
triticum (scientific name for wheat)
udon

wheat (bran, germ, gluten, malt starch)

wheat germ
wheat flour
whole wheat berries

Ingredients that MAY indicate wheat:

gelatinized starch

hydrolyzed vegetable protein

modified food starch

natural flavoring

soy sauce

starch

vegetable gum
vegetable starch

Generalized Terms to be Avoided:
Malt/Malted milk/malt extract/malt syrup
Soy sauce/Teriyaki sauce
Flour
Beer (most contain barley or wheat)
Bran
Germ
Orzo (pasta)
Cookie crumbs/cookie dough
Bread crumbs
Gravy
Seafood analogs (imitation crab contains wheat)
Bouillon or broth

Hidden Sources:

Baked products such as pancake mixes,bread, desserts, crackers, gravy, and cereal contain wheat. Salad dressing may also be thickened with wheat flour. Avoid products that use wheat as a filler such as bologna and luncheon meats.

Safe Ingredients:
cereals with corn or rice
corn tortillas
rice or rye crackers
potato based crunchy snacks
pure oat or rye bread
wheat-free potato bread

Simple Replacements:
Gluten/Wheat-Free Flours:

Amaranth
Arrowroot
Barley
Brown rice
Buckwheat
Chick pea
Corn
Cornmeal
Maize
Millet
Potato
Potato startch
Quinoa
Rye
Sorghum
Soya
Stamp Collection all purpose
Tapioca
Teff
White rice (personal favorite)

Starvation Sensation?

2011-04-13T05:20:00.010-04:00

When you are first starting out and re-learning how to eat, sometimes it is hard to get that "I'm full" feeling; especially if you are craving foods that you cannot have. This is what I used during those times.

Everyone has that emergency moment when you are running late and starving. So you grab a candy bar or swing through a drive-through, which no longer is an easy option. So this protein drink became my favorite quick fix. I use this most days for breakfast. It is a protein powder called Spiru-Tein. You can find this online or at most GNC stores. Be careful. Most protein powders contain milk or milk protects. This is the only one I found that does not contain any of my allergies. It does contain soy.

It is a meal substitute and has all your daily vitamins. You can mix it with juice or milk. There are lots of different flavors. It comes with a scooper that is measured for every eight ounces of liquid. This makes the container last a long time. I use a blender with the chocolate and soy milk. Yes, sometimes I even add some Rice Dream Ice-cream for a no-milkshake.

I am usually a huge coffee drinker in the morning. This eliminates the need. It is good enough to wake you up in the morning but not so strong that it keeps you up if you have it for dinner.

Tip: Most powder drinks say they dissolve in liquid as does this one. I always use a blender for best results.

Flavors:

SPIRU-TEIN Original


	Vanilla
	Chocolate
	Cappuccino
	Strawberry
	Banana
	Chocolate Peanut Butter Swirl
	Nutty Berry Burst
	Tropical Fruit
	Cookies & Cream
	Peaches & Cream
	Strawberry Shortcake
	Cherries Jubilee
	Strawberry Banana
	Raspberry Royal
	Double Fudge Crunch
	Blueberries & Cream
	Tangerine Dream

Simply Natural SPIRU-TEIN (Unsweetened flavors)


	Vanilla
	Chocolate
	Strawberry
	Banana
	Peaches & Cream

SPIRU-TEIN WHEY (Energy Formula)


	Vanilla
	Chocolate
	Strawberry
	Cookies & Cream
	Cherries Jubilee
	Raspberry Royal

Common Sense $$$ Saving Tips for Allergy-Friendly Shopping

2011-04-09T17:20:00.003-04:00

If you are like me you have realized that grocery shopping with food allergies can get expensive. Fortunately, it makes eating out less common which saves money.

I'm sure we have all walked into an organic or "allergy friendly" grocery store and gone wild because there are so many foods there that we can actually eat. We aren't walking down aisle after aisle reading labels and getting frustrated. It is easy to let that get the best of you.

The most important thing is to buy everything you can at your everyday grocery store. Specialty grocers are typically more expensive all around which makes one-stop shopping a hole in your wallet. If you stick to the perimeters of your everyday grocery store, it will take the frustration out and also save you some money.
Make sure to get your fruit, veggies, meats, milk and even some sauces there. Most grocery stores also print coupons upon checkout. I know that every time I buy a half gallon of non-dairy milk, I get a dollar-off coupon for the next one. This is going to be less common at your specialty stores.

I went to an allergy-friendly grocery store and bought a couple of things that I was out of along with the things I was having trouble finding. I got carried away as everything was in one place and clearly labeled. Upon reviewing my purchases, I realized that buying things in the "organic section" of the grocery store would have been cheaper.

If you have storage, you can also buy things you eat a lot in bulk off the internet or at an organic-type store. This will save money if stored properly. Buying 10 pounds of almond flour and being able to store it is much cheaper than having to buying a 10 oz bag more often.

Hope that helps.

Fast Meals:

What I ate for breakfast:

White Rice Yeast Free Loaf, toasted
(Yes, I have changed my mind on the bread. This is the new kind I tried which I love but it has to be toasted)
Grape Jelly
Dark Chocolate Almond Milk

What I ate for lunch:

Allergy-Friendly Stir Fry:

White Rice
Brocolli
Cauliflower
Carrots
Sweet Corn
Premiere Japan Wheat Free Hoisin Sauce

(Add meat and change sauce as desired)

Allergy Cooking Aides

2011-04-07T19:58:00.001-04:00

Before finding out about my food intolerances, processed foods were my thing. I'm sure this is true with most insanely busy people or people that have no interest in being a gourmet chef. You come home from work, pop a pre-made lasagna in the oven and wait an hour. Now, all you have to do is call the kids for dinner.

I have a small kitchen so I'm not big on appliances but I have found some incredibly useful. So here are my four recommendations:

Food Steamer. This is the particular one I bought; although there are many different kinds and sizes. For my kitchen, this was small enough but also big enough to hold everything I need at once. It comes with a rice holder which eliminates the need to also buy a rice cooker. This cooks your food and keeps it nice and moist in the meantime. You can use it to make a stir-fry without having to stand and "stir-fry" it. You put your food in, set the timer and don't worry about it. It has a guide on which foods take how much time, etc. Once the time is up, it switches over to a hold-warm mode. So if you are in the shower, it does not dry out your food. This is one of my favorite ways of cooking because everything stays moist. I put my rice on the bottom in the rice container, surround that container with vegetables, put my meat on top with more vegetables and that's it. You can always heat up your sauce while the steamer is going. My favorite is Trader JoesCurry Simmer Sauce. I just put in the rice and chicken,simmer the sauce and throw it all together when it's done. Yes, even this girl skips her vegetables periodically.

Blender. I can only recommend the items I have and use. This is an awesome blender. Its cheap BUT works well. :) I use my blender for protein shakes in the morning with supplements and soy milk. Fruit smoothies are a great option and very filling. There are tons of recipes for smoothies that you can alter to make allergy friendly. Most of them are allergy friendly to begin with. Just add your favorite fruit and ice. You can add sugar and/or juices if you're a sweetaholic like me. You can also try making vegetable juice and fruit juice to your liking. The great part about this is that you can keep tweaking it until you find your perfect blend. If you are a health buff or have been through boot camp, you can make entire meals in a blender. I will let you figure that out for yourself since I have no experience in either. On a yummy note, there are also amazing dairy/lactose-free icecreams. I love the coconut ice-cream mixed with dairy-free milk which makes an awesome milkshake. There are lots of different kinds of dairy-free ice-creams available.

Oh George, Do I love you. Protein, protein, protein. There is not much to be said about what you can do with this.. other than meat meat meat. Don't forget the seasonings! Emeril's steak rub is my absolute favorite. His Original Essence is great on chicken or pork chops. When buying a grill like this, there are certain things that make life easier which is why I picked this particular one. It has removable plates. I'm going to let that set in for a second............ ................................................................................................................ Okay. So after you are done grilling, you don't have this bulky appliance you are trying to clean. You take the plates out, put them in the sink or dishwasher and you can put your George Foreman away. No more greasy grossness sitting on the counter until the dishes are done.

Old Faithful. I honestly can't tell you what brand of crock-pot I have because I have had it for awhile. This is a great way to cook your meals for dinner or even breakfast. Two nights ago I put potatoes, carrots, onions and beef in there with beef broth and seasoning. Then I left it on low all night and when I woke up, I had something to take to work. Its great for when you need food for a specific time period but don't have time to cook around that time. There are TONS of crockpot recipes that you can eat that I am sure I will be sharing with you later.

I hope this helps a little bit in the kitchen. I know that not being able to whiz through a drive-thru when you are starving can be frustrating. So I hope these turn out to be time savors for you and also produce enough left overs for hunger emergencies. But don't take my word for it, try it out!

Two Birds with One Stone (Gluten Free = Wheat Free)

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If you have an allergy to gluten and wheat, I always find that's a good place to start. They are usually the clearest-marked products so they are easily identifiable. Once you knock out these two, the other allergies are easier to identify.

Wikipedia: A gluten-free diet is a diet free of gluten (Yes, I know). Gluten is a protein found in wheat (including kamut and spelt), barley, rye, malts and triticale. It is used as a food additive in the form of a flavoring, stabilizing or thickening agent, often hidden under "dextrin". A gluten-free diet is the only medically accepted treatment for celiac disease, the related condition dermatitis herpetiformis, and wheat allergy.

Buying a Gluten-free food will ALWAYS be wheat free. HOWEVER, this does not go both ways. Wheat-free foods may still have barley, rye or a derivative which would be unsafe for someone with Celiac Disease, the most common reason for eating Gluten Free.

Also, just because an item is in the 'Organic Section' of your grocery store does not mean it is gluten free. You must look for symbol such as one shown in my previous post. If there is no symbol and you are not sure, here is a great list of gluten-free ingredients: Safe ingredients: Alphabetically listed

Here is a list of helpful resources:

Gluten Free Groceries by State:

Grocery Store List One
Grocery Store List Two

Gluten Free Restaurant Menus by State:
Eating out

Online Grocery Shopping:
http://www.glutenfreemall.com
https://www.navanfoods.com
http://www.glutenfree.com
http://www.food4celiacs.com

Some links below may be PDF files which you will need Adobe Reader to open.

Local (Virginia) Grocery Gluten Free Lists:

Farm Fresh

Harris Teeter

Trader Joes

Wholefoods Market

Kroger
(This one is not a list, just a guide)

Local (Virginia) Restaurant/Gluten Free Allergen Lists:

Moe's Gluten-Free Menu

On the border

California Pizza

Local (Virginia) Fast Food/Gluten Free Allergen Lists:

Hardees

Arbys

Burger King

KFC

McDonald's

Subway

Taco Bell

Wendys

Food Symbols

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The ‘gluten free’ symbol means that the product inside the packaging does not contain wheat extracts. Some people are sensitive or even allergic to such extracts. Therefore, clear labeling is required.

__________________________________________

A product that is dairy-free, egg-free and devoid of all animal-derived ingredients.

__________________________________________


Kosher foods are those that conform to the regulations of the Jewish Halakhic law framework, kosher meaning fit or allowed to be eaten.

I included these symbols because Kosher foods do not contain dairy produces, dairy derivatives or eggs.

__________________________________________

These are pretty self-explanatory:

Egg

Dairy

Casein

Yeast

Simple Replacements for Simple Things

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Bread: If you aren’t allergic to yeast, there are plenty of gluten-free (all gluten free products are also wheat free) breads that you can find in the organic section of most grocery stores. There are also gluten-free wraps, pizza crusts, rolls, etc.

If yeast is an issue, especially Baker’s yeast, then bread is not out of the question. There are yeast free/gluten free breads that you can find such as a tapioca loaf. Personally, I didn’t like the taste or texture.

My replacement for bread….... Lettuce!
Now, I know it sounds kooky; but imagine getting a wrap without the wrap. That’s basically all it is.
Go to your grocery store and buy a head of Iceberg lettuce. It will make tons of “sandwiches” and it’s cheap! Tear off the lettuce in big sections. Put in your meat and condiments and wrap it up.

Yeast:
For one tablespoon of yeast:
•    1 tablespoon baking soda
•    1/2 teaspoon unbuffered vitamin C powder (ascorbic acid) or 1 tablespoon baking soda
•    1 teaspoon freshly squeezed lemon juice (kept separate until needed)

Milk: I was a huge milk drinker before and still am. There are lots of different lactose free milks. My favorite is soy milk, particularly the “Silk” brand. There is also coconut milk, rice milk and almond milk. Almond milk is probably the closest texture/thickness to cow’s milk so a lot of people prefer this for drinking. I have found it doesn't mix as well with other ingredients, so I prefer soy milk. There is a Dark-Chocolate Almond Milk that is to die for, but there goes my chocolate addiction again.

Egg: The easiest thing to do is buy the “EnerG” Egg Replacer. It is allergy free and works well. You can also use tofu. About 1/4 a up is equal to one egg. Make sure to use silken tofu. Firmer types will not blend well. Make sure you beat or whip it before adding. A ¼ cup of applesauce for each egg also works well.

Butter: There are lots of lactose-free butters. They are usually called “butter spreads.” I like the Earth Balance butter spread. You can always use vegetable shortening or oil in the place of butter as well.

Pasta: There are different types of pastas made from corn, rice or potato blends. “Mr. Leeper’s” is my favorite brand of gluten-free pastas but just try different kinds until you find what you like. Rice pasta is my favorite but it is easily overcooked and turns mushy. Once you get down the cook time though, it is a great alternative for pasta. Another alternative are noodles made from tofu. There are Tofu Shirataki noodles by House Foods that come in a spaghetti-type, fettuccine-type and angel hair-type. Check out this website: http://www.house-foods.com/Tofu/tofu_shirataki.aspx for more options. These types are gluten-free, dairy free and completely vegan. They make a great substitute.

Sweets: “Simply Lite” has amazing dark-chocolate bars. I found them at the local Trader Joes but you can also buy bulk online (which may or may not be good thing, depending on your self-control/indulgence level). Enjoy life and Lucy’s are great brands for cookies usually found in your normal grocery store in the organic section.

Tips for Carb-withdrawal: If you are like me and quit bread and most pasta, your body will hate you. You will feel weak with very low energy. You can counteract this with different carbohydrates. Don’t forget your mashed potatoes, made with soy milk and earth balance butter. Eat your rice. White rice is a great source of carbohydrates. Beans are also a good source. Believe it or not, vegetables are great too such as winter squash, corn, peas, lentils, etc.

MILK WITHDRAWAL: This is real! It is not just in your head. I drank cow’s milk constantly before my food intolerance was found out. Make sure you drink plenty of soy, coconut, rice, almond or other non-dairy milk. Only kooky thing with these is that you need to shake the container before you pour as most of the goodies/nutrients settle to the bottom. You can find “fortified” types of these milks which have extra calcium etc., and are closer to the nutrition found in cows’ milk.

Hope this helps!!