Gluten Free

[Guest guest]

Sprouted grain bread is glutten free, and also rice bread. Spelt pasta

is good, there is a " light " variety of spelt pasta that tastes even

better than wheat pasta.

rheumatic gluten free

Any of you on a gluten free diet? I am trying it. So far I am

eating gluten free bread from Whole Foods at $7.00 US per loaf. That is

outrageous, IMO. Anyone make their own gluten free bread?

I am still eating no-salt saltines and no doubt gluten is an ingredient

in other food items. I am trying to eat more fruit to help me feel like

I have eaten LOL It is tough. Any suggestions? A woman at Whole Foods

has celiac disease and she gave me the name of a brand of pasta that is

tastier than other brands according to her. Heven't tried it, yet.

Anyway, I'd be grateful for any tips.

TIA

Pray the ry

----------

No virus found in this outgoing message.

Checked by AVG Anti-Virus.

Version: 7.0.344 / Virus Database: 267.10.24/100 - Release Date:

9/13/2005

[Guest guest]

> Any of you on a gluten free diet?

I eat gluten free as part of a paleo diet. Don Wiss has probably the most

extensive site(s) on the web. Go to http://www.panix.com/~donwiss/

He is also list manager for PaleoFood.

Theola

[Guest guest]

Hi ! Geoff here.

> A woman at Whole Foods has celiac disease and she

> gave me the name of a brand of pasta that is tastier

> than other brands according to her.

There's a potato pasta, " Pastato " . One of my children is on GF/CF diet and

likes this pasta very much. I've tasted it too and I don't detect any major

differences, but YMMV; I'm not a pasta aficionado and could not tell fresh

from packaged unless someone educated me. Remember, gluten-free is NOT

" wheat-free " . There is gluten in a lot of things other than wheat.

> Sprouted grain bread is glutten free, and also rice bread. Spelt pasta

Spelt's an archaic form of wheat and has gluten, as do many other grains.

We also got taken in by spelt trying to avoid gluten. You may want to check

out www.gfcfdiet.com for further information on avoiding gluten. It is a

very difficult task. Avoiding casein (milk protein) is even harder.

From that site's FAQ this tidbit:

What else contains gluten?

A: Wheat, oats, rye, barley, kamut, spelt, semolina,

malt, food starch, grain alcohol, and most packaged

foods - even those that do not label as such. There

is a lot of information on gluten intolerance because

of a related disorder called Celiac Disease.

The USG subsidizes wheat, corn, milk and soy, not to mention cotton and

other crops. Because of this you find derivatives of these in nearly all

packaged foods, and preferred market pricing in these foods fresh in the

market. Learning the scientific lingo is 95% of the battle in avoiding any

foodstuff. You may want to give serious consideration to food dyes as well.

Common culprits are FD & C red blue & yellow.

Geoff

P.S. Do you know who some of the largest farmers in the world are? Look at

the Ag-Pharma connections... it helps keep your costs down if you grow your

own raw product.

[Guest guest]

>

> Why does everyone put their kids on gluten free diets?

My son improved when I added back wheat with enzymes, and removed rice

and corn. Not *everyone* puts their child on gluten-free, altho it

can be very helpful for certain children.

>>Also, he was sensitive to a lot

> more than wheat and dairy and when I put him on the GFCF diet he

> didn't improve at all, probably because I wasn't eliminating all of

> the foods he was sensitive to.

I used HNI enzymes, then rotated foods to find what he still did not

tolerate, even with the enzymes.

http://www.houstonni.com/

Dana

[Guest guest]

I still don't understand how I'm supposed to know he doesn't

tolerate something. He doesn't have reactions to foods that I'm

aware of.

> >

> > Why does everyone put their kids on gluten free diets?

>

>

> My son improved when I added back wheat with enzymes, and removed

rice

> and corn. Not *everyone* puts their child on gluten-free, altho it

> can be very helpful for certain children.

>

>

> >>Also, he was sensitive to a lot

> > more than wheat and dairy and when I put him on the GFCF diet he

> > didn't improve at all, probably because I wasn't eliminating all

of

> > the foods he was sensitive to.

>

>

> I used HNI enzymes, then rotated foods to find what he still did

not

> tolerate, even with the enzymes.

>

> http://www.houstonni.com/

>

> Dana

>

[Guest guest]

---

I didn't know that my son was " reacting " to foods until I eliminated

them and then re-added them back, usually by accident. I had to do

an elimination diet to see this fully. For us the diet has been

huge. My son ate potatoes, rice cakes and meat for about four days

and he was terrible for three of them, then was soo calm and focussed

by day four. Some kids can't handle potatoes or rice and can handle

other things.

We had to eliminate high phenols and sugar (though he can handle high

phenol foods better now with chelation). The book, Unravelling the

Mystery of Autism and pervasive Developmental Disorder by Karyn

Seroussi, and the group GFCFkids was a great start for us.

Stacey

In , " dannenedrummond "

<dannenedrummond@h...> wrote:

>

> I still don't understand how I'm supposed to know he doesn't

> tolerate something. He doesn't have reactions to foods that I'm

> aware of.

>

>

> > >

> > > Why does everyone put their kids on gluten free diets?

> >

> >

> > My son improved when I added back wheat with enzymes, and removed

> rice

> > and corn. Not *everyone* puts their child on gluten-free, altho

it

> > can be very helpful for certain children.

> >

> >

> > >>Also, he was sensitive to a lot

> > > more than wheat and dairy and when I put him on the GFCF diet

he

> > > didn't improve at all, probably because I wasn't eliminating

all

> of

> > > the foods he was sensitive to.

> >

> >

> > I used HNI enzymes, then rotated foods to find what he still did

> not

> > tolerate, even with the enzymes.

> >

> > http://www.houstonni.com/

> >

> > Dana

> >

>

[Guest guest]

what kind of reaction did you see? we have been on the diet 100

percent for 3 weeks and he has regressed and is extremely cranky all

the time!!

> > > >

> > > > Why does everyone put their kids on gluten free diets?

> > >

> > >

> > > My son improved when I added back wheat with enzymes, and

removed

> > rice

> > > and corn. Not *everyone* puts their child on gluten-free,

altho

> it

> > > can be very helpful for certain children.

> > >

> > >

> > > >>Also, he was sensitive to a lot

> > > > more than wheat and dairy and when I put him on the GFCF

diet

> he

> > > > didn't improve at all, probably because I wasn't eliminating

> all

> > of

> > > > the foods he was sensitive to.

> > >

> > >

> > > I used HNI enzymes, then rotated foods to find what he still

did

> > not

> > > tolerate, even with the enzymes.

> > >

> > > http://www.houstonni.com/

> > >

> > > Dana

> > >

> >

>

[Guest guest]

--When my son had sugar or high phenol foods he would get hyper, less

sleep, stimmy, he'd spin with the ceiling fan. Xylitol and honey also

did this. I would see a reaction as early as 20 minutes after, and

the behaviours were usually gone by the next day.

When my son had corn, gluten, casien or soy he would be cranky,

aggressive at times, and it would continue to get worse. There would

be a noticeable change within 3 days of getting this food and could

take up to 3 days for it to go away.

I did a test for food intolerances and it showed that my son was

intolerant to many more things. Whenever my child gets something he

shouldn't he has these types of reactions. It can also occur with

supplements. I pulled my hair out in the first 3 months with the

diet. I don't know that I would not have continued if the diet was

not validated quickly. Have you tried to give him gluten or casein

to see what happens?

Stacey

In , " dannenedrummond "

<dannenedrummond@h...> wrote:

>

> what kind of reaction did you see? we have been on the diet 100

> percent for 3 weeks and he has regressed and is extremely cranky

all

> the time!!

>

>

> > > > >

> > > > > Why does everyone put their kids on gluten free diets?

> > > >

> > > >

> > > > My son improved when I added back wheat with enzymes, and

> removed

> > > rice

> > > > and corn. Not *everyone* puts their child on gluten-free,

> altho

> > it

> > > > can be very helpful for certain children.

> > > >

> > > >

> > > > >>Also, he was sensitive to a lot

> > > > > more than wheat and dairy and when I put him on the GFCF

> diet

> > he

> > > > > didn't improve at all, probably because I wasn't

eliminating

> > all

> > > of

> > > > > the foods he was sensitive to.

> > > >

> > > >

> > > > I used HNI enzymes, then rotated foods to find what he still

> did

> > > not

> > > > tolerate, even with the enzymes.

> > > >

> > > > http://www.houstonni.com/

> > > >

> > > > Dana

> > > >

> > >

> >

>

[Guest guest]

>

> I still don't understand how I'm supposed to know he doesn't

> tolerate something. He doesn't have reactions to foods that I'm

> aware of.

Rotate foods and keep a journal, write down what he eats, supplements,

bms, and behaviors.

Many parents use HNI enzymes instead of food removals, so you can

consider that. Then rotate foods, you will probably find that you

would need to remove fewer foods, some kids don't need any food

removals with enzymes

http://www.houstonni.com/

http://www.enzymestuff.com/

Dana

[Guest guest]

Does anyone have a good recipie for a pie crust that is gluten free or a

good cookbook. I tried the pie crust from whole foods that is frozen, my son

didnt like it? I also am looking for a good pizza crust recipie, I seem to think

he does better when he avoids these foods, but with his apraxia he can say a

few words and the ones that are at the top of his list, that come out as

clear as day, which is so cute I cannot stand it, are Apple Pie and Pizza. It

is

so hard because he can say these things and when he does I so want to give

in and give it to him, so I did the last couple days, plus he had a bagel or

two thrown in there from Grandpa, and he had speech therapy yesterday, and I

dont know if he was having an off day or what but he just didnt want to talk,

it made me think I really have to try again to do this diet. I don't know if

he can go full force with it, is seems like so much wasted food and so much

money if he doesnt eat it, but I sure noticed a difference yesterday, like I

said maybe he was having an off day, but he hasnt seemed as vocal this past

week. He also has seemed to have a lot of gas and his schedule is all off for

when he usually goes to the bathroom. Any ideas would be greatly appreciated.

Jen

**************Play online games for FREE at Games.com! All of your favorites,

no registration required and great graphics – check it out!

(http://pr.atwola.com/promoclk/100000075x1211202682x1200689022/aol?redir=

http://www.games.com?ncid=emlcntusgame00000001)

[Guest guest]

, if you are not going to be 100% gluten-free, you are undermining your

efforts! However -- there are digestive enzymes out there specifically

developed to counteract the negative effects of gluten and casein to kids who

are

responders.

(It can take as long as six months to clear gluten from the body.)

We use Trienza by Houston Nutraceuticals: _www.houstonni.com_

(http://www.houstonni.com) but there are other effective ones out there, I

think Kirkman

Labs sells their own brand.

Some people have been able to eat a regular, non-GFCF diet by simply adding

the enzymes to every meal, while others (like our family) just supplement a

GFCF diet with the enzymes, they " mop up " any infractions.

-BJ

**************Play online games for FREE at Games.com! All of your favorites,

no registration required and great graphics – check it out!

(http://pr.atwola.com/promoclk/100000075x1211202682x1200689022/aol?redir=

http://www.games.com?ncid=emlcntusgame00000001)

[Guest guest]

Jen, here's a recent post I sent to Pam about the gluten implications and I'll

try to locate the post about the recipes and send you that too.  Good luck!

********

You will see the words Celiac, and autistic come up a lot in much of

this literature. Please note that most apraxic kids do NOT necessarily

have digestive symptoms, or the Celiac gene although they may indeed be gluten

intolerant.  This is the part that puzzles regualr doctors who do not keep up

with the latest neuroscience research and just wait around for clinical

guidelines which may take decades to change and are governed not necessarily by

the research and people's need for better treatment protocols, but by various

profit angles and this is the sad reality.  It's is money and profit that makes

the world go round and medicine is more than ever a business rather than a

healing art like it used to be. That is why chronic, and degenerative illnesses

that require more individualized approaches are not handled very well by modern

Western type medicine which relies pretty much exclusively on pharmaceutical

drugs and surgeries, which can do wonders make no mistake, but do not address

the core issues and are more like emergency interventions and band aids. 

Healing requires a lot of effort

and collaboration from both patients and doctors and takes more than one  or a

fist full of pills. 

Also it can be misleading to

just go by that as there are multiple genes implicated in gluten

intolerance and it can also be acquired, as in my case, which is still

a genetically triggered intolerance when in contact with viral,

bacterial, parasitic infections, or even antibiotics without a healthy

follow up of probiotics, which call can create permeable intestines and

thus enable the gluten to enter the blood stream and erode immune,

neurological functioning establishing a heightened immune response from

that moment on. The important take home message is that gluten/casein

intolerances DO NOT GO AWAY!!

 Secondary intolerances developed due to the leaky gut can go away, but the

gluten one especially is core and the gluten peptides have an affinity for the

brain.

So

don't be misled by the Celiac label, or autistic labels, the fact

remains gluten intolerance is much more common than modern clinical

medicine thinks and is implicated in most neurological disorders of

unknown etiology like autism,

Parkinson, Alzheinmers' etc The research is all there, but clinical

practice isn't big on diet and nutrition and still works with archaic

lists and data as there is no real financial incentive for them to

change, no vegetable salesman is going to knock on the doctors' door

promising a free yearly supply of vegetables to everyone there in the

office, and trips to Hawaii to learn more about the role of vegetables

and to then push them on their patients.  So you get the picture, the

profit just isn't there so large scale clinical trials are difficult

and confounding variables difficult to control for etc.  Just not easy

to do and NOT a money making proposition.   Wheat on the other hand is

a booming business as it is

included in just about everything

processed on the market and even in much of the restaurant foods too as

it has a way of appearing in the most inconspicuous places. Read the Celiac.com

link on how to avoid the gluten when eating out.

 So

gluten intolerance  is much  more common than the food industry ever

suspected--as almost everything processed--unless gluten free--contains

a form of gluten either as anitcaking agent, or as thickener, flavor

enhancer etc.  Gosh, they even put it in some Salsas for some unearthly

reason so always read your labels!  I think the next decade will reveal

a whole array of neurological/immune system disorders, as well as other

organs often implicated as l the liver, the adrenals, the thyroid, and

all these chronic degenerative disorders very often have gluten

intolerance linked to them--if not as the initial cause, certainly as a

complicating factor. Anyway, here are some links --some about the

problem, some about the solution and click around.

http://66.51.173.96/brain/allergy_brain.htm

http://www.gfcfdiet.com/TheBigFAQ's.htm

http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/index.htm

http://www.enabling.org/ia/celiac/basic.html#gfdiet

http://gfcfdiet.com/Beginningthediet.htm

http://www.livingwithout.com/recipes.html?gclid=CIjPh-ucipYCFQykagodiX_GEw

http://ezinearticles.com/?Gluten-Free-Diet-Should-Be-Considered-For-Everyone-Wit\

h-Neurological-And-Psychiatric-Symptoms & id=450571 & opt=print

http://healthnowmedical.com/info/gluten_science.html

this is actually the medical practice I go to and they're getting ready to

publish a book on the topic

http://www.kellydorfman.com/pages/459019/index.htm

http://www.kinnikinnick.com/index.cfm

http://www.celiac.com/articles/711/1/MemoryLearning-Eating-to-Learn-How-Grains-I\

mpact-on-Our-Ability-to-Focus-Comprehend-Remember-Predict-and-Survive-by-Ron-Hog\

gan/Page1.html

http://www.pecanbread.com/new/recipes1.html

http://gfcf-diet.talkaboutcuringautism.org/just-because-it-is-gfcf.htm

http://ezinearticles.com/?Understanding-the-Genetics-of-Gluten-Sensitivity & id=20\

8573

http://bodyecology.com/08/04/12/why_celiacs_gluten_sensitivity_need_probiotic_li\

quids.php

http://www.jgourmet.ca/

http://www.elanaspantry.com/recipes/

http://glutenfreegoddess.blogspot.com/2007/01/cooking-baking-gluten-free-tips-fo\

r.html

http://www.kidswithfoodallergies.org/featured_recipes.html

http://thefooddoc.blogspot.com/2007/02/gluten-causes-brain-dysfunction-and.html

http://www.tccsg.com/celiacdisease.htm

The Gluten Connection: How Gluten Sensitivity May be Sabotaging Your

Health - and What you Can Do to Take Control NOW by Shari Lieberman,

Ph.D., CNS, FACN..

http://www.globalgourmet.com/food/egg/egg0496/gluten.html

http://www.gluten-free.com/

Keep in mind that for those with severely damaged intestines or persistent yeast

etc. GFCF may not be enough and SCD diet (Specific Carbohydrate Diet)

may be recommended.  Oftentimes parents make the mistake of taking

their kid off gluten and replacing all wheat products with corn, soy

and rice and all of these are refined carbs that can still impair the

immune system, Refined carbs should be reduced, soy most often avoided

as most people intolerant to wheat cannot tolerate the soy peptides

either and corn spikes the insulin level in the blood promoting

inflammation just like rice, and potato--they're all starches and feed

bad bacteria in us.

So if at all possible limit the refined

carbs, even those gluten free and increase, vegetables, leafy greens,

healthy grass fed / free range organic meats and consider the dairy

factor too. Not all gluten intolerant individuals are also casein

intolerant but until the gut heals you want to avoid dairy too and try

introducing it alter carefully, the raw preferred. Anyway, here's a

chart that compares the major diets that have worked well for people

with autoimmune, neurological, metabolic and digestive disorders.

http://www.autismndi.com/docs/foodtable.pdf

http://www.feingold.org/pg-overview.html

http://curezone.com/diseases/epilepsy/

http://www.childrensdisabilities.info/allergies/dietdevelopmentaldisorders.html

http://www.thebeewellcompany.com/NewFiles/Diet%20and%20Nutrition.pdf

Hope

you find these useful. My recommendation is that you try the diet and

supplements based on tests that check for your child's specific

metabolic issues since it really is important to prioritize the

interventions and only a doctor who treats biomedically can interpret

results, reactions and ensure that the path to healing is cleared. For

us it has been a wonderful journey of discovery.  We started with the

diet first and made mistakes along the way of course but overall we saw

improvements in attention, behavior and focus. We added some

supplements and saw huge improvements especially with the B12 shots

--often a major deficiency in gluten intolerant individuals, the PRO

EFA/EPA + vitamin E have also made a HUGE surge and we're also working

on detoxification as she seems to not detoxify mercury and other heavy

metals as a normal child would. Again, related to malabsorptions most

likely yeast, fatty acids etc.--so we're addressing that now as well

and will start on the yeast soon which means going more toward the SCD

diet at  least for a while.  there are so many options that clearly

stand to benefit our children with metabolic disorders

and possibly milder form of mitochondrial dysfunction as Dr.

explained. Read her Apraxia 101 doc and presentation notes, those will

also give you a good background in case you haven't already, they

should be archived on the site. 

All the best,

Elena -mom

to Ziana age 4 --apraxic, but otherwise a happy healthy child and

improving her speech every day now that appropriate PROMPT therapy,

diet/ and supplements have all been implemented.

[Guest guest]

Actually Jen, the recipe links were included in the previous message, second

half or so and there are a LOT of good recipes there. look around. I will also

attach another past message which covers more diet ideas not necessarily

recipes, but an approach to a healthier gluten free or not diet.

********

 

Fruits and veggies are good, make sure the protein is there and

good quality organic--- or at least no hormone, antibiotics, nitrates

--meats, eggs if tolerated and also nut butters if tolerated.  Since

Etahn eats so well--let me tell you I know kids who think a French fry

is a veggie sand should get a cookie for it too--- so you're way ahead

of the game if you've got the veggies and fruits down.

You

just have to nail down any possible food intolerances and avoid these

for a while because if your child needs the gluten free casein free or

both and + diet, chances are a lot of other things trigger an immune

response by that point. It's  less charted territory, but well worth

exploring if you suspect autoimmune issues and again my guess is the

same as Dr. 's that many if not most apraxic kids have some of

these issues with metabolic /malabsorption problems. How else can the

fatty acid deficiency be explained when in other kids with worst diets

more likely, it doesn't seem to happen? The genetic predispositions are

the explanation, but the mechanisms are very complex and are

environmental--food, air water, all that surrounds us and we come in

contact with or ingest.

We really are what we eat and it's

only the past 5 decades or so that processed foods have taken over our

lives so much. until then people either starved or ate healthier real

food and it is well known that the grandmother's diet affects

--activates certain genes in her grandchild and by diet we should keep

the whole absorption good bacteria/bad bacteria viruses, immune

susceptibility --the whole complex should be kept in mind because these

can also be passed down from generation to generation in the form of

activated genes or even embedded DNA which may in turn trigger those

disease bearing genes--we recently had a post about the herpes virus

which over 80% of Americans test positive to and how they have now

discovered it is very perverse and embeds its own DNA into our DNA and

gets passed on from parent to child --and we also know the herpes virus

has been linked to both autism and Alzheimer's as if not main cause,

definitely a complicating factor as

it does not allow brain cells

to bounce back when oxidative stress takes over so the damage can

become permanent due to the presence of the dormant herpes virus in our

bodies--particularly the brain.

That was a digression, but I

wanted to show just how critical diet is, because it is the one thing

that keeps the immune system strong and without that more generations

can be affected we're now discovering.  Maybe the neurological epdemics

we're seeing today are sort of a common progression of the increasingly

artificial and processed diet we've been exposed to in the Western

world for the past 50 years or so.  I know Donna  Gates of the Body

Ecology  Diet firmly believes this to be the case and so do many

others.  One pediatrician who wrote a book about how to take charge of

your child's health has a funny way of explaining this, but he says if

it's supposed to last on the shelf for weeks, months and doesn't go

bad, if bacteria won't eat it, then you probably shouldn't either

because it's most likely loaded with stuff that shouldn't be ingested

if it is so powerful that it prevents spoilage.  it does make one think

doesn't it--if bacteria lowest

life form that goes after all

organic matter and it doesn't want that neatly wrapped Twinkie, should

you give it to your kid? And what about if it also glows in the dark?!!

 These are just another contributing factor along with the

toxins poured in the environment and  into our bodies through various

ways. --that whole toxic body burden in which diet plays a vital role.

For

us it wasn't that hard to transition to the diet as I was cooking

everything my self always, never processed foods, or frozen dinners,

Mcs and the like. We ate out socially primarily and usually good

quality ethnic foods, Indian, Persian, Thai, Vietnamese or grilled

stuff with veggies and these are still good choices for us on the

diet--it just takes a lot of talking to the cook to be sure no sauces

are added etc.--- just tell them to skip the bread, chil the butter,

most restaurants that don't have everything pre-marinated in huge

quantities work with the customer and can accommodate such requests.

Chain restaurants less likely as they just have hired help in the

kitchen and everything is pre-made with a LOT of cheap and quick short

cuts --whey protein, gluten starches to thicken sauces and corn syrup

and things like that.  .

Anyway, I was considered very high risk pregnancy due to very advanced maternal

age, but I followed the Bradley

method and had a perfectly uneventful and wonderful pregnancy and birth

8. 5 lbs ----exactly on my due date and none of that gestational

diabetes and high blood pressure that happens mostly due to inadequate

diet--especially protein intake. I credit the high protein (100 g a

day) good quality food veggies, fruit and no refined carbs, just

sprouted grain bread.  The Bradley diet is vital for all moms, but

especially for those who are more likely to malabsorb which is what

happens with aging in all of us and this is why chronic degenerative

diseases catch up with us sooner or later.

So this was the diet

history before birth, and after birth it continued through the

lactation period and a few years while we were trying for our second

child.  That unfortunately didn't happen, but I just got used to a very

healthy--cook from scratch kind of diet with a greater emphasis on

organic, grass fed--leafy greens and nothing processed The short cuts

from a box really get you--so boil your own potatoes rather than the

mix, or get regular rice, not Uncle Ben's seasoned  just put in the

microwave kind.that precooked, pre processed and seasoned is what can

shorten your

life.

I know, convenience is important but

really rice and potatoes boil fast, people have just forgotten how to

do it and some feel so incompetent even for simple things like that. I

have a neighbor who needs a recipe to boil water and is overwhelmed if

she has to throw anything in there to cook without specific step by

step instructions. obviously for someone like her this diet or anything

that would involve a little creativity would be very hard and she would

just look to replace all the carbs with gluten free ones which is not

at all recommended, i mean not in high quantities.

So you're

basically looking at meats, fish, veggies and fruit, nuts, least

processed as whole as possible and organic when ever possible, grass

fed, non GMO , no antibiotics, hormones and the like.

A year ago

when we discovered that Ziana and my husband had to go gluten free

casein free + others since my husband also did the elimination diet to

figure out what he was intolerant to. it just really became a matter of

looking at the forbidden foods and avoiding them but not that much

change as we were eating pretty healthy even before that. I have since

discovered that gluten needs to be eliminated from my diet as well, but

I'm Ok with some dairy, like organic yogurt, kefir, raw butter and

cheese.  My husband still pays the price if he has these but my

daughter is off dairy completly and it's amazing how she understands

and follows the diet--repeating " no me cheese, mama cheese> No me

cheese phew! " and makes a funny face. We never told her to do that or

that

it wasn't good, we just told her it wasn't good for her that

she would get sick or get rashes and somehow she's very compliant.

We'll see how long we can keep it up but for now it's great.

So

the Sunday pancakes became gluten free, the bread gluten free, no more

dairy ( I loved the raw milk, cheeses and butter + yogurt, but we had

to stop that for my daughter--my husband and I eventually went back to

it, but I think he is effected by dairy and should not be consuming

dairy products.)

Anyway a typical breakfast is similar to what

Janice said and it varies because my daughter now has it tough with no

eggs, no coconut, no almonds, walnuts, pecan, bananas, avocado,

pineapple, oranges, grapefruit, peas, bell peppers and the list could

go on.  So she'll have a hot dog or other meat and kale and we'll have

sunny side up or soft boiled eggs and kale or mustard greens, Swiss

chard etc. or what ever veggies are left over from dinner.  Her

multiple allergies to all sorts of foods are because the leaky gut

allowed pretty much everything she was eating at the time to enter her

blood stream and create immune issues.

 Most of these

secondary allergies will go away, but for the time being we avoid them

and will see later what the test results show and her skin or other

symptoms that seem to get aggravated by food issues.

So she eats

mashed veggies in which I put a lot of the supplements as they do not

dissolve well in water (algae type  for mercury detox as well as the

Pectasol for led detox) and also a bowl of rice cereal, buckwheat, etc.

with rice milk and fruit--usually berries of some sort, figs etc

--we're in CA so it's easier.

Sundays we still do gluten free

pancakes with maple syrup but not too much and more berries or other

fruit, peaches etc. and we try to have a piece of organic bacon, or

organic no nitrates etc sausage, maybe even hash browns.  We splurge 

when we have more time before we run out the door the way we do on week

days.

We stay (no soy dairy etc so Applegate Farms makes a pure

chicken frank which Ziana likes and that's a quick finger food for

her)  avocado is a very good source of good fats and protein, but my

daughter can't have that now for a while. So you have to work with the

specific sensitivities each child has and avoid the things he shows a

reaction to but keep testing every year and try adding some of the less

common allergens back as this can change--we're thinking avocados are

OK now, maybe even the bananas, but NOT the egg yolk even though the

tests said only the white was still not allowed. Can't really go just

by tests as they are only a vague data point and your best guess  is to

observe skin, reactions, pains, loss of appetite, stool, ask about any

weaknesses, pains if the child is old enough, head aches etc, can

happen when allergens are reintroduced and shouldn't be.

The

veggies are Zuchini, squash, spinich, sweet potato. green beans,

bockchoi, etc. I always try to mash up some for the supplements or buy

the Earth's Best baby food and that's great for meals away from home as

it gives her the veggie and I can just order grilled chicken, and she

can take the supplements.

Lunch is a sandwich with Turkey bacon,

organic of course and gluten free bread, or more chicken farms, some

grilled chicken etc,.. and green beans veggies of some sort when I have

them and we're not in too big a hurry running out the door in the

morning.

Snacks are nuts and fruit, rice cakes and rice

crackers at school, but when I'm with her I try to avoid the starches

if I can and she loves fruit anyway. Most pretzels, chips etc also have

soy, flour, corn and other things she's not allowed so rice cakes and

plain rice crackers are about as processed as it gets for her and the

nuts should be raw and organic if possible for best Omega 3 content and

nutritional value. Once roasted, all that good flavor brings the bad

stuff with it, can have glutens, MSG, flavor enhancers etc--think bulk

produce, not fancy Planters can with smoked honey mustard flavor

because that is most likely not a good choice for this diet or for

anybody, but that's besides the point. You just have to go back to

basics to eat healthy and unlearn all the " new and improved " extra

flavor " " extra crunchy " etc.

If I'm home I try to have some soup

for her, vegetable or chicken--the Nourishing traditions style with

slow cooking and apple cider vinegar to get the calcium out of the

bones and into our bodies), or goat or beef bone soup with veggies and

lentil

pasta, or rice, or just cream it all and this ensures faster

and easier meal as she doesn't investigate what is in each bite, it's

just creamed veggies with meat and rice etc. so I now do this for most

of my soups and they're tasty and it ups her veggie intake, I can sneak

in  things she doesn't like and it's a faster eat than if she had the

veggies in each bite to look at and possibly complain about.

Dinner

is more of the same but I try to rotate veggies and meats so if she has

chicken franks for lunch I'll have a lamb dish or beef/ fish for

dinner, with a leafy green veggie sand some carrots, squash, string

beans, Bruxelles sprouts, cabbage, spinach broccoli, cauliflower etc. 

Just all the veggies in season and again in CA we're very Lucky. Some

she likes better than others,

Sometimes I make lentil soup, or a

ground turkey dish with beans for something more Mexican, but I take

out the meat before adding the peppers and tomato sauce

for her so

that';s another option to meet various dietary needs in the same

household, or Dahl with rice and veggies for an Indian flavor, I try a

lot of recipes and she seems to be OK with most of them. Organic beef

tongue with olives over mashed potatoes, broiled wild salmon, and even

hamburger and fries sometimes, but I buy the grass fed beef, gluten

free buns and fries are made in grass fed lard or /and grape see oil.

used to use organic unfiltered cold pressed coconut but both she and my

husband are intolerant to coconuts unfortunately. 

Very often

we just have boiled veggies and some grilled or stewed meat.  Soup at

least once or twice a week and salad (with everything in it, nuts,

seeds, beans lots of fresh veggies ) a few times as well with my own

extra virgin oil/ apple cider vinegar dressing with herbs garlic etc. 

Lentil or rice pasta is also an option with various sauces, and herbs

and veggies on the side, sometimes stuffed zucchini with meat, even

rice lasagna but less or no tomato sauce now

that she can't have

any of that I also do an egg plant version or even a potato or squash

version, sort of a dairy free musaka with ground beef, onions, herbs,

spices and with veggies on the side that's very popular.

So you

see, we have a very balanced diet, not that much different than before

except we've reduced carbs/grains/sweets and they're

gluten/soy/corn/dairy/egg free.

I bake a desert once every few

months with gluten free flours and lower sugar, but with birth day

parties coming up I may need to do that more often. All of the things

mentioned freeze well so whenever I cook I make big pots and put them

in glass jars --avoid plastic--and glass containers etc. and this way 

I have more variety through out the week and even from one week to

another and more as once frozen everything lasts for a long time in

there.Only starches don't freeze well but we've reduced those and in

general they shouldn't be refrigerate either as they tend to collect a

lot of bacteria--bad yeast very fast, even overnight in the fridge can

do it. Dr. says she never gives her son left overs now that she

has identified his severe

yeast sensitivity.

All this take

planning, staying up late and not getting to do the dishes even from

one day to the next, or more since I'm at speech therapy preschool OT

for most of the day but it's a life style that works for us and once

you have a routine the cooking from scratch is not that hard. I have an

article that offers some tips from the Mercola site about how to cook

organic from scratch and keep your day job. I guess thats' me, my day

job is all the therapies LOL

Anyway, I hope this gives you an

idea and the links I posted recently with recipe sits etc. are pretty

good to actually get more suggestions. Think ethnic foods, NOT ITALIAN,

and don't be afraid to improvise, taste and if it requires cream, how

about just mashed veggies, sweet potato or zucchini  and add more herbs

etc.  I add these in my deserts too, gives them more body and flavor.

Also red/yellow lentil pure instead of mashed potatoes and with gravy

from the meat it is very yummy, no one misses the higher carbs mashed

potato.

Cooking as a lot of fun once you let go of the exact

recipes and learn a few basic tricks to build on and introduce a

variety of cooked ethnic type foods early on so you don't get too much

resistance if you wait until they're older and by then their friends

and the typical American diet have taken over.  Good luck!

_Elena .

[Guest guest]

Our physician did not indicate that. He said all people have yeast in their

bodies and it is impossible and dangerous to try to eliminate it all. Some

children with these issues will starve before they will eat, I am told, and I

am not going to do that to my child. He eats a variety of foods, and he does

eat some gluten free, which is better than nothing. He does not eat bread.

Apple pie and pizza are his favorite foods, which I try to limit. He loves

apples and strawberries and baked beans, etc, so he doesnt eat junk. I still

have yet to find a good crust he will eat, We are trying that is all I can

say, my child is also on the autism spectrum with maybe some sensory issues in

the mouth, so certain textures may bother him. We are doing the best we can.

Jen

**************Play online games for FREE at Games.com! All of your favorites,

no registration required and great graphics – check it out!

(http://pr.atwola.com/promoclk/100000075x1211202682x1200689022/aol?redir=

http://www.games.com?ncid=emlcntusgame00000001)

[Guest guest]

Anyone having any success with this? I just started this diet a week ago and I

would love to hear back from anyone who has done it.

Thanks,

Janet

[Guest guest]

Hey Janet -

I was (partially still am) on a diet similar to gluten-free; however it was an

elimination diet to rid me of foods that could cause leaky gut and cause RA

problems. It works well for me when I stick to it; however, I tend to feel well

and then slack off from it and pay the price!!! If you are interested send me an

e-mail and I can give you the information on the diet I got from my Holistic

M.D.

Good luck to you!

Donna

>

> Anyone having any success with this? I just started this diet a week ago and

I would love to hear back from anyone who has done it.

>

> Thanks,

> Janet

>

[Guest guest]

Our family went gluten free 2 years ago and have been doing much better but now

that I believe we have healed our guts I would like to try to introduce some

fermented breads. The farm where we get our raw milk makes fermented organic

breads. http://littlerooster.net/nutrition.html They are $3.89 / loaf and are

based on Nourishing Traditions baking / fermenting. The farm owner started the

local WAP chapter. So it is not true that you cannot find a good bread at any

price. You need to hunt around - start looking at your local Weston Price group

as they are a great resource for healthy foods.

[ ] Gluten free

Am really interested in this. I went gluten free 2 months ago because a blood

test indicated I was gluten intolerant. I havent felt that good on it though.

Have a lot of indigestion and generally feeling under par. Is there anything I

can read on the subject?

Toni

> >

> >

> > Also, a gluten-free diet. Gluten causes bone (including jawbone) problems:

> > osteomalacia, osteopenia and osteoarthritis.

> >

> >

>

[Guest guest]

Hi Toni,

It can take up to two years to heal from from gluten intolerance. Also,

there are a lot of hidden sources of gluten out there, like soy sauce and

" flavored " coffee and tea. Non-dairy coffee creamer. Some salad dressings.

Stamps and envelopes.

Kefir is supposed to be excellent at healing the gut. I make my own with raw

Jersey cow milk. In the summertime, I blend it up with some ice cubes,

frozen banana and a dash of stevia.

Dana

On Wed, Jun 30, 2010 at 8:03 AM, ilt404 <ilt404@...> wrote:

>

>

>

> Am really interested in this. I went gluten free 2 months ago because a

> blood test indicated I was gluten intolerant. I havent felt that good on it

> though. Have a lot of indigestion and generally feeling under par. Is there

> anything I can read on the subject?

> Toni

>

>

> > >

> > >

> > > Also, a gluten-free diet. Gluten causes bone (including jawbone)

> problems:

> > > osteomalacia, osteopenia and osteoarthritis.

> > >

> > >

> >

>

>

>

[Guest guest]

Here is a blog site for some simple, gluten-free recipes, not sure it will have

product advice, but I'm sharing for what it's worth:

http://glutenfreemommy.com/

and another

http://www.kingarthurflour.com/blog/2010/06/01/what-do-readers-say-about-our-glu\

ten-free-pizza-crust-%E2%80%9Camazing%E2%80%9D/

[Guest guest]

Hi

please see this article on celiac disease and gluten free information on these

sites.

http://www.alanattridge.com/uploads/Nutritional_Foods_for_Those_Feeling_Deprived\

..pdf

Best regards

Here is a blog site for some simple, gluten-free recipes, not sure it will have

product advice, but I'm sharing for what it's worth:

http://glutenfreemommy.com/

and another

http://www.kingarthurflour.com/blog/2010/06/01/what-do-readers-say-about-our-glu\

ten-free-pizza-crust-%E2%80%9Camazing%E2%80%9D/