Food variety

[Guest guest]

I recently had IgG testing done on myself and my son. We both tested

allergic to milk and yeast. I tested reactive to soy. He also tests allergic

to eggs and wheat. Talk about an incentive for opening your mind to new

foods! The American diet is pretty monotonously based on milk, wheat and

eggs. We are trying out new flours - some of them are very tasty - brown

rice flour, tapioca flour, and chickpea flour. I have been experimenting

with an egg substitute based on flax meal, guar, chia, and lecithin. I used

to eat cheese every day. I am surprised how little I miss it. By the way,

the arthritis in my left hand is clearing up quickly. It started up when I

began using brewer's yeast and got very painful.

In theory, the main reason people develop an IgG allergic reaction to a food

is that they eat it too much. Hence, we were sensitive to these very common

foods. Many people lose their sensitivity if they avoid the foods for a year

or two and then never overdo them again. From now on, I am avoiding eating

signficant quantities of any one food every day.

Another eye opener is to go to an ethnic grocery store. I went to a large

Asian store to get the tapioca. Half the food in the store was new to me. By

the way, the customer's carts were filled with fresh foods - vegetables and

fish especially. People at my " normal " grocery store are buying total junk

in comparison.

[Guest guest]

We have a friend that is very allergic to anything from wheat. She has had

good success with oat flour. We grind it for her.

----- Original Message -----

From: " " <mrobinso@...>

< >

Sent: Friday, August 16, 2002 1:12 PM

Subject: [ ] Food variety

> I recently had IgG testing done on myself and my son. We both tested

> allergic to milk and yeast. I tested reactive to soy. He also tests

allergic

> to eggs and wheat. Talk about an incentive for opening your mind to new

> foods! The American diet is pretty monotonously based on milk, wheat and

> eggs. We are trying out new flours - some of them are very tasty - brown

> rice flour, tapioca flour, and chickpea flour.