A really cool cookbook I came across is called "Deceptively Delicious", written by Jerry Seinfeld's wife (I can't remember her first name). She was having tons of trouble getting her kids to eat fruits and veggies, so she developed recipes to sneak extra servings of fruit and veggies into regular foods, using vegetable and fruit purees. For instance, she would add things like pureed spinach in brownies, pureed pumpkin in spaghetti sauce, pureed carrots in mac & cheese, pureed squash in muffins, pureed avocado in chocolate pudding, pureed cauliflower in mashed potatoes, etc., and her kids never knew the difference! You get the picture. Perhaps you could even find ways to sneak in pureed meat (okay, maybe not). Although you may need to adapt some of the recipes to be allergy-free, the book would give you some great ideas. She also includes various tips for getting kids to be excited about their food; it's really a fun book. A really cool cookbook I came across is called “Deceptively Delicious”, written by Jerry Seinfeld’s wife (I can’t remember her first name). She was having tons of trouble getting her kids to eat fruits and veggies, so she developed recipes to sneak extra servings of fruit and veggies into regular foods, using vegetable and fruit purees. For instance, she would add things like pureed spinach in brownies, pureed pumpkin in spaghetti sauce, pureed carrots in mac & cheese, pureed squash in muffins, pureed avocado in chocolate pudding, pureed cauliflower in mashed potatoes, etc., and her kids never knew the difference! You get the picture. Perhaps you could even find ways to sneak in pureed meat (okay, maybe not). Although you may need to adapt some of the recipes to be allergy-free, the book would give you some great ideas. She also includes various tips for getting kids to be excited about their food; it’s really a fun book.

2010-01-09T14:17:19-06:00

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2010-01-10T23:30:43-06:00

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Well, the experiment did not work, after all. Although rye did not bother me at first, I found that after a couple months of eating it consistently, my allergy symptoms flared up again. I have removed rye from my diet, and am feeling better again. I am disappointed, but at the same time encouraged to know that it took my body a couple months to react this strongly to an allergen, whereas it previously might have been an immediate reaction. Nonetheless, I am still trying to put together the pieces of the puzzle. I do think I experience the histamine problem, but yet I also seem to react to gluten. It seems each person's symptoms are unique, and can be due to a mysterious combination of factors. Well, the experiment did not work, after all. Although rye did not bother me at first, I found that after a couple months of eating it consistently, my allergy symptoms flared up again. I have removed rye from my diet, and am feeling better again. I am disappointed, but at the same time encouraged to know that it took my body a couple months to react this strongly to an allergen, whereas it previously might have been an immediate reaction. Nonetheless, I am still trying to put together the pieces of the puzzle. I do think I experience the histamine problem, but yet I also seem to react to gluten. It seems each person’s symptoms are unique, and can be due to a mysterious combination of factors.

2010-01-09T13:20:37-06:00

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False hope. Rye did not bother me at first, but after a couple months of eating it consistently, my allergy symptoms flared up again. Sigh. Well, at least it took a couple months for this to happen! That means perhaps my body is healing up again, to a degree. I'll focus on the positive aspect. False hope. Rye did not bother me at first, but after a couple months of eating it consistently, my allergy symptoms flared up again. Sigh. Well, at least it took a couple months for this to happen! That means perhaps my body is healing up again, to a degree. I’ll focus on the positive aspect.

2010-01-09T13:13:14-06:00

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Yeast overgrowth or allergy can be a hidden culprit causing multiple symptoms, and would certainly merit further consideration. Also, vegetables from the nightshade family (potatoes, eggplant, tomatoes, etc.) can definitely cause joint pain for some people. Because allergens have a way of breaking down the body's resources over years, allergic individuals may also suffer from low thyroid levels and/or adrenal fatigue. You might visit www.adrenalfatigue.org for more information. Hopefully your doctor will come to some solid conclusions for you! Yeast overgrowth or allergy can be a hidden culprit causing multiple symptoms, and would certainly merit further consideration. Also, vegetables from the nightshade family (potatoes, eggplant, tomatoes, etc.) can definitely cause joint pain for some people. Because allergens have a way of breaking down the body’s resources over years, allergic individuals may also suffer from low thyroid levels and/or adrenal fatigue. You might visit <a href="http://www.adrenalfatigue.org">www.adrenalfatigue.org</a> for more information. Hopefully your doctor will come to some solid conclusions for you!

2010-01-09T13:09:13-06:00

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Where do you find duck eggs? I live in a large city, and cannot find any store that carries them. Creamy Rice (Bob's Red Mill or Erewhon brand) can be a good option. I like to mix in some mashed sweet potato, raisins, honey, cinnamon, and a little clarified butter (ghee), which is usually casein-free. Or you can try substituting apple juice for the water in the recipe, then add some chopped apples and raisins/other dried fruit with a little cinnamon and ginger, and clarified butter. You might try nut butter if you can tolerate it. You can really be creative with additions to suit your taste. I'm also a fan of egg-free breakfast muffins, scones, etc. Sometimes a side of nitrite-free turkey bacon (cooks quickly in the microwave) is good for protein. Another option is making a savory muffin or scone and including chopped ham or sausage in the batter. With a side of fruit, you have a well-balanced meal. Brown-rice tortillas or rice cakes can be spread with nut butter, a drizzle of honey, and sprinkled with dried fruit for a sweet treat. Or, you can make a savory breakfast quesadilla using dairy-free cheese, nitrite-free turkey bacon/sausage, and steamed vegetables of your choice. I like to vary my diet quite a bit, so I try new recipes often. Soon, you'll find a few breakfast favorites to make life more interesting! Where do you find duck eggs? I live in a large city, and cannot find any store that carries them. Creamy Rice (Bob’s Red Mill or Erewhon brand) can be a good option. I like to mix in some mashed sweet potato, raisins, honey, cinnamon, and a little clarified butter (ghee), which is usually casein-free. Or you can try substituting apple juice for the water in the recipe, then add some chopped apples and raisins/other dried fruit with a little cinnamon and ginger, and clarified butter. You might try nut butter if you can tolerate it. You can really be creative with additions to suit your taste. I’m also a fan of egg-free breakfast muffins, scones, etc. Sometimes a side of nitrite-free turkey bacon (cooks quickly in the microwave) is good for protein. Another option is making a savory muffin or scone and including chopped ham or sausage in the batter. With a side of fruit, you have a well-balanced meal. Brown-rice tortillas or rice cakes can be spread with nut butter, a drizzle of honey, and sprinkled with dried fruit for a sweet treat. Or, you can make a savory breakfast quesadilla using dairy-free cheese, nitrite-free turkey bacon/sausage, and steamed vegetables of your choice. I like to vary my diet quite a bit, so I try new recipes often. Soon, you’ll find a few breakfast favorites to make life more interesting!

2010-01-09T13:00:20-06:00

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This is a tough one. I would say it gets better over time, but that feeling does not completely go away. One motto I picked up from Carol Fenster, Ph.D., author of "Cooking Allergy Free" and multiple other cookbooks, is "Nothing tastes as good as feeling good feels." Sometimes I remember the momentary joy I used to derive from eating an allergen-filled food, or the fun of going out to dinner with friends and family and jointly appreciating a delicious meal. You do feel left out in these situations, but the momentary joy of partaking in these foods is just not worth the after-effects of the allergens. So usually, I focus on the long-term enjoyment of feeling good rather than the temporary enjoyment of something tasting good. But it's still hard. I think the emotional connections we hold with food-based gatherings or gifts is much more deeply ingrained than simply forcing our taste buds to abstain from dangerous foods. Just last week, I was given a loaf of banana-nut bread (one of my favorite foods, and one that contains basically all of my top allergens) by a co-worker, and had to genuinely act grateful -- and I was grateful for the gesture, just in a painful sort of way. I would say one thing allergies have forced me to do is to truly be more present with other people in food-based situations. What I mean is that in the past, a great deal of my attention and care was drawn into the actual food I was tasting -- how delicious this dessert tastes, or how I need another serving of that yummy dish over there, etc. In so doing, I was focused -- by design or by accident -- more on the food than on the people with me. Now that the food can no longer be my main focus at get-togethers, I find I am forced to pay more attention to the people, and to invest my attention and care into the company, rather than the food, at these functions. For me, I believe this has been (and continues to be) a painful, but necessary transition. I believe that over time, our souls can learn that the "nourishment" we receive from being present with others can surpass the nourishment our taste buds thought we needed. No, it's not the same thing -- but perhaps it will turn out to be even better. This is a tough one. I would say it gets better over time, but that feeling does not completely go away. One motto I picked up from Carol Fenster, Ph.D., author of “Cooking Allergy Free” and multiple other cookbooks, is “Nothing tastes as good as feeling good feels.” Sometimes I remember the momentary joy I used to derive from eating an allergen-filled food, or the fun of going out to dinner with friends and family and jointly appreciating a delicious meal. You do feel left out in these situations, but the momentary joy of partaking in these foods is just not worth the after-effects of the allergens. So usually, I focus on the long-term enjoyment of feeling good rather than the temporary enjoyment of something tasting good. But it’s still hard. I think the emotional connections we hold with food-based gatherings or gifts is much more deeply ingrained than simply forcing our taste buds to abstain from dangerous foods. Just last week, I was given a loaf of banana-nut bread (one of my favorite foods, and one that contains basically all of my top allergens) by a co-worker, and had to genuinely act grateful — and I was grateful for the gesture, just in a painful sort of way. I would say one thing allergies have forced me to do is to truly be more present with other people in food-based situations. What I mean is that in the past, a great deal of my attention and care was drawn into the actual food I was tasting — how delicious this dessert tastes, or how I need another serving of that yummy dish over there, etc. In so doing, I was focused — by design or by accident — more on the food than on the people with me. Now that the food can no longer be my main focus at get-togethers, I find I am forced to pay more attention to the people, and to invest my attention and care into the company, rather than the food, at these functions. For me, I believe this has been (and continues to be) a painful, but necessary transition. I believe that over time, our souls can learn that the “nourishment” we receive from being present with others can surpass the nourishment our taste buds thought we needed. No, it’s not the same thing — but perhaps it will turn out to be even better.

2009-12-28T11:10:22-06:00

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2009-12-28T11:16:47-06:00

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Thanks a million, bluepebbles! I will definitely be reviewing several of these websites. Thanks a million, bluepebbles! I will definitely be reviewing several of these websites.

2009-11-29T10:51:25-06:00

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Is your daughter allergic to goat milk? The protein is somewhat different from cow milk. If she can tolerate it, goat milk is actually very nutritious. Also, be watchful of the effects any type of seed-based food (hemp, sunflower, sesame, flax, etc.), as seeds can be highly allergy-causing for some people. Is your daughter allergic to goat milk? The protein is somewhat different from cow milk. If she can tolerate it, goat milk is actually very nutritious. Also, be watchful of the effects any type of seed-based food (hemp, sunflower, sesame, flax, etc.), as seeds can be highly allergy-causing for some people.

2009-11-07T14:06:55-06:00

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I just responded to a post (by barberry1) in the "New Allergy Requests" section about histamine-elevating grains such as wheat, barley, oats, corn, quinoa, kamut, and spelt. It was news to me that some people are not actually allergic to gluten, but rather suffer from the histamine-elevating reaction caused by the above-listed grains. Oddly enough, rye (though it contains gluten) does not elevate histamine levels and can be tolerated by this group of people. As I just discovered that my issue is in fact histamine, not gluten, I would love to find out more about this topic. In addition to the grains listed above (excluding rye), I also have reactions to soy, eggs, nuts and seeds, cow's-milk products, some tropical fruits, and miscellaneous other foods. Thank you to anyone who can shed more light on this topic! I just responded to a post (by barberry1) in the “New Allergy Requests” section about histamine-elevating grains such as wheat, barley, oats, corn, quinoa, kamut, and spelt. It was news to me that some people are not actually allergic to gluten, but rather suffer from the histamine-elevating reaction caused by the above-listed grains. Oddly enough, rye (though it contains gluten) does not elevate histamine levels and can be tolerated by this group of people. As I just discovered that my issue is in fact histamine, not gluten, I would love to find out more about this topic. In addition to the grains listed above (excluding rye), I also have reactions to soy, eggs, nuts and seeds, cow’s-milk products, some tropical fruits, and miscellaneous other foods. Thank you to anyone who can shed more light on this topic!

2009-10-31T12:28:05-05:00

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I tried plain Rye Crisp crackers last night, and I feel fine!! All this time, I thought gluten was the problem, but apparently it is actually the histamine-elevating grains that are the problem. I am so happy to have another grain option now! If anyone can share more information about what foods tend to elevate vs. decrease histamine levels, I would greatly appreciate knowing! Also, I saw triticale listed on Bob's Red Mill website with the "rye" grains, though it is actually part of the wheat family. So, is it rye or is it wheat? Thank you to anyone who can shed more light on this topic. I tried plain Rye Crisp crackers last night, and I feel fine!! All this time, I thought gluten was the problem, but apparently it is actually the histamine-elevating grains that are the problem. I am so happy to have another grain option now! If anyone can share more information about what foods tend to elevate vs. decrease histamine levels, I would greatly appreciate knowing! Also, I saw triticale listed on Bob’s Red Mill website with the “rye” grains, though it is actually part of the wheat family. So, is it rye or is it wheat? Thank you to anyone who can shed more light on this topic.

2009-10-31T12:16:18-05:00

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2009-10-31T12:16:56-05:00

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You might try a mixture (1:1 or 2:1 ratio) of sorghum flour (more of a "whole grain" texture and slightly sweet flavor) and arrowroot flour (bland flavor, smooth/starchy texture that works well as a binder when heated). As a corn-free rising agent equivalent to baking powder, use two parts cream of tartar + one part baking soda + one part arrowroot flour. 1 1/2 tsp. of this mixture = 1 tsp. baking powder. Also, xanthan gum is a great binding agent (1-2 T. per loaf of bread). The flours and xanthan gum are available through Bob's Red Mill products. You might try a mixture (1:1 or 2:1 ratio) of sorghum flour (more of a “whole grain” texture and slightly sweet flavor) and arrowroot flour (bland flavor, smooth/starchy texture that works well as a binder when heated). As a corn-free rising agent equivalent to baking powder, use two parts cream of tartar + one part baking soda + one part arrowroot flour. 1 1/2 tsp. of this mixture = 1 tsp. baking powder. Also, xanthan gum is a great binding agent (1-2 T. per loaf of bread). The flours and xanthan gum are available through Bob’s Red Mill products.

2009-09-26T13:07:56-05:00

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Barberry1, can you share where you learned this information about the histamine-elevating grains? I avoid all the grains you mentioned (haven't tried rye in a long time, though), and would like to know more about this. Thanks! Barberry1, can you share where you learned this information about the histamine-elevating grains? I avoid all the grains you mentioned (haven’t tried rye in a long time, though), and would like to know more about this. Thanks!

2009-08-22T13:09:34-05:00

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I second that. I second that.

2009-08-15T12:14:27-05:00

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2009-08-15T12:14:27-05:00

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Yes, we all feel like aliens at times. But hey, wasn't Superman from another planet? As curry is actually a mixture of several spices, it may be helpful to find out which particular spices in curry are causing your allergic reactions. For instance, I found that I am allergic to cumin, a spice found in curry, chili powder, and many other seasoning mixtures. However, I am not necessarily allergic to all the spices in curry. I have found it helpful to use individual spices as opposed to pre-bottled mixtures. This allows a better opportunity to selectively rule out which spices are causing the allergic reactions, and it allows me to mix and match when I am cooking, so I can still achieve desirable flavor combinations without the "kick-back" of allergy symptoms. Yes, we all feel like aliens at times. But hey, wasn’t Superman from another planet? As curry is actually a mixture of several spices, it may be helpful to find out which particular spices in curry are causing your allergic reactions. For instance, I found that I am allergic to cumin, a spice found in curry, chili powder, and many other seasoning mixtures. However, I am not necessarily allergic to all the spices in curry. I have found it helpful to use individual spices as opposed to pre-bottled mixtures. This allows a better opportunity to selectively rule out which spices are causing the allergic reactions, and it allows me to mix and match when I am cooking, so I can still achieve desirable flavor combinations without the “kick-back” of allergy symptoms.

2009-08-01T12:59:28-05:00

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Can she eat sheep or goat-milk products? They seem to have a different protein in them than cow milk, but you may want to check with your doctor. Sheep-milk cheeses have a milder flavor than goat-milk products. Shepherd's cheese (in place of cheddar or mozzarella, flavor is sort of in the middle), sheep's-milk feta, and Pecorino Romano (in place of Parmesan) can all be good choices. Just make sure the cheese does not contain the enzyme called lysozyme (spelling?), as it is derived from eggs. Can she eat sheep or goat-milk products? They seem to have a different protein in them than cow milk, but you may want to check with your doctor. Sheep-milk cheeses have a milder flavor than goat-milk products. Shepherd’s cheese (in place of cheddar or mozzarella, flavor is sort of in the middle), sheep’s-milk feta, and Pecorino Romano (in place of Parmesan) can all be good choices. Just make sure the cheese does not contain the enzyme called lysozyme (spelling?), as it is derived from eggs.

2009-07-18T13:31:18-05:00

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2009-07-18T13:31:45-05:00

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I am allergic to coconut, but not sure whether or not I'm allergic to palm. Is palm a nut/seed, or more like a plant? I am allergic to coconut, but not sure whether or not I’m allergic to palm. Is palm a nut/seed, or more like a plant?

2009-06-27T10:47:22-05:00

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2009-06-27T10:47:22-05:00

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Nothing. I have started drinking it black, as I am allergic to cow's milk, soy, nuts, and coconut...and you're right, rice milk does not cut it; I tried it with goat's milk, and wanted to gag (NEVER drink warm goat's milk). It took me a few weeks to get used to drinking coffee black, but it does the trick in the morning. I figure if I just drink it straight most of the time, then I am okay to have a LITTLE bit of real cream in my coffee when I go out to a coffee house as a treat once in a while. Nothing. I have started drinking it black, as I am allergic to cow’s milk, soy, nuts, and coconut…and you’re right, rice milk does not cut it; I tried it with goat’s milk, and wanted to gag (NEVER drink warm goat’s milk). It took me a few weeks to get used to drinking coffee black, but it does the trick in the morning. I figure if I just drink it straight most of the time, then I am okay to have a LITTLE bit of real cream in my coffee when I go out to a coffee house as a treat once in a while.

2009-06-13T10:50:44-05:00

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Just a thought, but you may be allergic only to certain types of vinegar, such as the ones that contain gluten, since you are allergic to wheat (be suspect of any type that just states unspecified "vinegar", "white vinegar", "malt vinegar", or "grain vinegar"), or the cider vinegar, because apples are related to pears. If this is the case, then you might be able to make your own sauce by using "safe" vinegars. Rice vinegar may be an alternative, if you think it is safe to try. Just a thought, but you may be allergic only to certain types of vinegar, such as the ones that contain gluten, since you are allergic to wheat (be suspect of any type that just states unspecified “vinegar”, “white vinegar”, “malt vinegar”, or “grain vinegar”), or the cider vinegar, because apples are related to pears. If this is the case, then you might be able to make your own sauce by using “safe” vinegars. Rice vinegar may be an alternative, if you think it is safe to try.

2009-06-13T10:35:44-05:00

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Thank you for the thoughts and suggestions! I definitely have some ideas to roll over in my head a bit before I leave on the trip. It looks like I need to prioritize ahead of time what my main wishes are for this situation, and to plan ahead as to how I will explain my allergy situation to my family, as well as how I will respond to family members presenting me with allergy-inclusive foods. Once I know what my main goals are, I can be better prepared for how to respond, and how to live with the consequences of my responses. Thank you for the thoughts and suggestions! I definitely have some ideas to roll over in my head a bit before I leave on the trip. It looks like I need to prioritize ahead of time what my main wishes are for this situation, and to plan ahead as to how I will explain my allergy situation to my family, as well as how I will respond to family members presenting me with allergy-inclusive foods. Once I know what my main goals are, I can be better prepared for how to respond, and how to live with the consequences of my responses.

2009-05-30T10:13:23-05:00

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In a few weeks, I'll be flying across the country to visit my family for a week. I only see them about once a year, at best, so this is a rare treat. I have a dilemma, though, about what to do regarding my food allergies. Last time I went, I packed all sorts of my own allergy-free foods in my suitcase, and I chose to turn down many of the foods that were cooked by family members. I got through the trip okay, but felt like I was being a control freak about everything I ate and felt bad that I had to be so picky. My family knows I have food allergies, but I don't know if they understand that these foods actually do make me sick, and I am not just trying to have a psychological "control zone" with food. Plus, I can't tell you how much I wish I could have some of my mom's and other family members' home-cooked food. Sometimes it feels so good to be cared for by others who love you, and to simply receive and enjoy what you are given with thankfulness. So, here's my dilemma: Do I simply go, enjoy the company, and accept the meals that are put before me without argument? (I do not have anaphylactic reactions, but may feel rather cruddy for a few days.) Or, do I bring as many of my own allergy-free foods as I can and really be a stickler about declining foods that I know make me sick? I know there is a happy medium here, which is what I will strive for, but I'm just not sure of the best way to handle this. I do not want to hurt or offend family, but I also do not want to make myself miserable. I want the focus of the trip to be on the people, not on the food we eat. I would appreciate your thoughts! In a few weeks, I’ll be flying across the country to visit my family for a week. I only see them about once a year, at best, so this is a rare treat. I have a dilemma, though, about what to do regarding my food allergies. Last time I went, I packed all sorts of my own allergy-free foods in my suitcase, and I chose to turn down many of the foods that were cooked by family members. I got through the trip okay, but felt like I was being a control freak about everything I ate and felt bad that I had to be so picky. My family knows I have food allergies, but I don’t know if they understand that these foods actually do make me sick, and I am not just trying to have a psychological “control zone” with food. Plus, I can’t tell you how much I wish I could have some of my mom’s and other family members’ home-cooked food. Sometimes it feels so good to be cared for by others who love you, and to simply receive and enjoy what you are given with thankfulness. So, here’s my dilemma: Do I simply go, enjoy the company, and accept the meals that are put before me without argument? (I do not have anaphylactic reactions, but may feel rather cruddy for a few days.) Or, do I bring as many of my own allergy-free foods as I can and really be a stickler about declining foods that I know make me sick? I know there is a happy medium here, which is what I will strive for, but I’m just not sure of the best way to handle this. I do not want to hurt or offend family, but I also do not want to make myself miserable. I want the focus of the trip to be on the people, not on the food we eat. I would appreciate your thoughts!

2009-05-23T12:09:14-05:00

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What a great idea of trying to focus on other hobbies/interests when tempted to eat a problem food! That's true that often what we're looking for is something INTERESTING to occupy our time/minds, which can be something other than food. What a great idea of trying to focus on other hobbies/interests when tempted to eat a problem food! That’s true that often what we’re looking for is something INTERESTING to occupy our time/minds, which can be something other than food.

2009-05-23T11:49:32-05:00

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2009-05-23T11:49:32-05:00

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jennalemke, I appreciate your persistence in creative thinking! As for soy, it is unfortunately one of my top worst allergens. Beans are also a problem, but to a lesser extent. But nonetheless, a number of months back, I had been feeling "experimental" and tried soynut butter. After that made me feel weird, I did not want to be wasteful, so I mixed the rest of the jar into my husband's jar of peanut butter, hoping he wouldn't notice (he didn't). Then I got the bright idea to try pureed chickpeas, mixed with a little oil and salt. It tasted okay, but still caused me problems. You know, I think dealing with food allergies is psychologically a type of grief work. With any type of loss you experience in life, whether it is major or minor, you go through stages of dealing with it. According to Elizabeth Kubler-Ross, the stages of grief usually progress in the following order: Denial, Bargaining, Anger, Depression, then Acceptance. I have found that with each new allergen, I seem to go through a period of hoping maybe it isn't true and continuing to eat it in hopes that THIS time will be different and I won't react (Denial), then I try to find substitutes for the allergen or find ways to counteract it (Bargaining), then I get really bugged with life because there seems to be nothing I can do to change my body's reactions (Anger), then perhaps I go through some sadness that I can no longer enjoy the allergen (Depression), then I come to a place of acknowledging that the allergen really does cause me problems, but that life as a whole is still good, and there is more to life than this one thing I'm focused on (Acceptance). In fact, it seems with each new allergen, I go through the process anew (the most recent allergen I discovered is cow's milk products), of realizing what the allergen has meant to me (perhaps comfort food, perhaps eating a "fun food" out with friends, perhaps a quick-and-easy staple of the diet), and then being able to see that life is so much more than this. As Benjamin Franklin said, "Eat to live; do not live to eat." I go through times of being okay with it, and other times of being frustrated again, but it is a process, I believe. jennalemke, I appreciate your persistence in creative thinking! As for soy, it is unfortunately one of my top worst allergens. Beans are also a problem, but to a lesser extent. But nonetheless, a number of months back, I had been feeling “experimental” and tried soynut butter. After that made me feel weird, I did not want to be wasteful, so I mixed the rest of the jar into my husband’s jar of peanut butter, hoping he wouldn’t notice (he didn’t). Then I got the bright idea to try pureed chickpeas, mixed with a little oil and salt. It tasted okay, but still caused me problems. You know, I think dealing with food allergies is psychologically a type of grief work. With any type of loss you experience in life, whether it is major or minor, you go through stages of dealing with it. According to Elizabeth Kubler-Ross, the stages of grief usually progress in the following order: Denial, Bargaining, Anger, Depression, then Acceptance. I have found that with each new allergen, I seem to go through a period of hoping maybe it isn’t true and continuing to eat it in hopes that THIS time will be different and I won’t react (Denial), then I try to find substitutes for the allergen or find ways to counteract it (Bargaining), then I get really bugged with life because there seems to be nothing I can do to change my body’s reactions (Anger), then perhaps I go through some sadness that I can no longer enjoy the allergen (Depression), then I come to a place of acknowledging that the allergen really does cause me problems, but that life as a whole is still good, and there is more to life than this one thing I’m focused on (Acceptance). In fact, it seems with each new allergen, I go through the process anew (the most recent allergen I discovered is cow’s milk products), of realizing what the allergen has meant to me (perhaps comfort food, perhaps eating a “fun food” out with friends, perhaps a quick-and-easy staple of the diet), and then being able to see that life is so much more than this. As Benjamin Franklin said, “Eat to live; do not live to eat.” I go through times of being okay with it, and other times of being frustrated again, but it is a process, I believe.

2009-05-17T09:44:34-05:00

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2009-05-17T09:44:34-05:00

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jacqnice--you may find the information about the Glutamate-Aspartate Restricted Diet (GARD) interesting on the link below. The theory behind GARD is that some people have a high reactivity to foods containing the amino acids glutamate and aspartate, found in the highest concentrations in Soy, Wheat/Gluten, Cow's Milk, and Corn, and secondarily in foods such as nuts, seeds, beans, etc. Please note, I have not found any confirming scientific evidence that the theory is true. However, from personal experience and a combination of information I have read and heard from various sources, I believe the GARD theory may accurately describe some people's conditions. Personally, I have found my health to have improved GREATLY while following this diet. It would be helpful to have the opinions of other people with similar allergies/sensitivities, to determine how accurate the theory may be, and how effective the diet is in reducing symptoms over the long-term. http://dogtorj.tripod.com/id16.html jacqnice—you may find the information about the Glutamate-Aspartate Restricted Diet (GARD) interesting on the link below. The theory behind GARD is that some people have a high reactivity to foods containing the amino acids glutamate and aspartate, found in the highest concentrations in Soy, Wheat/Gluten, Cow’s Milk, and Corn, and secondarily in foods such as nuts, seeds, beans, etc. Please note, I have not found any confirming scientific evidence that the theory is true. However, from personal experience and a combination of information I have read and heard from various sources, I believe the GARD theory may accurately describe some people’s conditions. Personally, I have found my health to have improved GREATLY while following this diet. It would be helpful to have the opinions of other people with similar allergies/sensitivities, to determine how accurate the theory may be, and how effective the diet is in reducing symptoms over the long-term. <a href="http://dogtorj.tripod.com/id16.html">http://dogtorj.tripod.com/id16.html</a>

2009-05-09T12:27:23-05:00

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2009-05-09T12:27:23-05:00

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Acorns sound like a good treat (I remember we had an acorn tree when I was a kid!). But they would also be considered a tree nut , meaning they are unfortunately on the "no" list. I did look into chia seeds, but found they are very high in glutamate. Such is life. Thanks for the suggestions! Acorns sound like a good treat (I remember we had an acorn tree when I was a kid!). But they would also be considered a tree nut , meaning they are unfortunately on the “no” list. I did look into chia seeds, but found they are very high in glutamate. Such is life. Thanks for the suggestions!

2009-05-09T11:58:12-05:00

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2009-05-09T11:58:12-05:00

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I do not eat tree nuts, peanuts/cashews, seeds (sunflower, sesame, etc.), or oil derived from these items. What I learned is that I appear to be overly sensitive to the amino acid glutamate, which is in high concentration in nuts and seeds, among other foods. Although I've never been a major fan of nuts, I do miss an occasional PBJ sandwich or PB cookie. I tried substituting pureed chick peas, until I learned these are also high in glutamate. So far, I have found no suitable substitute for nut butters, and I may have to go without this item permanently. Any suggestions would be appreciated! I do not eat tree nuts, peanuts/cashews, seeds (sunflower, sesame, etc.), or oil derived from these items. What I learned is that I appear to be overly sensitive to the amino acid glutamate, which is in high concentration in nuts and seeds, among other foods. Although I’ve never been a major fan of nuts, I do miss an occasional PBJ sandwich or PB cookie. I tried substituting pureed chick peas, until I learned these are also high in glutamate. So far, I have found no suitable substitute for nut butters, and I may have to go without this item permanently. Any suggestions would be appreciated!

2009-05-02T09:49:27-05:00

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2009-05-02T09:49:27-05:00

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