Barrett has been a basket case the last two days. So much that I could hardly stand to be around him. He has been very whiny and has refused to eat much of anything. Today the reason was manifest in a full-blown diaper explosion. His diapers had been getting progressively greener and runnier, but this one required the bath tub. The only culprits I could think of were buckwheat hot cereal, Trix cereal, or fruit snacks. I'm still unsure about corn, I have suspected food dye, and the buckwheat could be cross-contaminated, or it could be the buckwheat itself. He's had buckwheat in his diaper but it has hard shells that are difficult to digest anyway. I assumed it would be that way for anyone, but perhaps I am wrong. It could also be the canola oil he's had the last couple of days.
ETA: I just remembered that we have been giving Barrett Prednisolone the past couple of days for his asthma. Some versions of it have some ingredients that contain some milk proteins, I discovered after looking it up. The particular one he took didn't appear to have it, but that is the only thing he has ingested that he doesn't usually eat.
ETA: Yesterday, Saturday, the contamination cleared. I still don't know what it was, but I'm glad it's gone. He had horrible diaper rash until yesterday afternoon. (It's great for potty training, by the way. I can actually get him to poop in the toilet when he is contaminated)!
Thursday, January 29, 2009
Monday, January 26, 2009
Chicken Broth
Following Anna's suggestion, I cooked my first whole chicken today and the broth is simmering in the crock post. It was a huge chicken, cost $12. But I got 8 cups of boiled chicken out of it that I can freeze for later and 11 cups of broth. I am posting Anna's instructions for making chicken broth as its own blog for easier referencing. I hope you don't mind, Anna--and thanks for the info!
Have you considered making chicken broth to avoid the MSG issues? Do you have a Crock Pot slow cooker? You can also make it in a big pot/Dutch oven on the range, but then you'll have to stay home to babysit (peek at it now and then). CP slow cookers are easier because you put the stuff in, set the temp and come back later and it's done.I used to make broth with leftover chicken bones/carcasses, but a friend showed me her way, with a fresh whole chicken, and I like it better because a) it's easy, b) it makes a big container of cooked and deboned chicken meat for easy snacks, soups, and quick meals at the same time.
Seriously, I unwrap a whole chicken and put it in the pot. Add water until it is about 2" from the top. Add chopped onions, carrots, and celery (or keep a bag in the freezer for onion ends, scallion, carrot, and leek, trimmings, and limp celery and dump them right in when you make broth) and a bay leaf if you can, but they aren't essential if you are pressed for time or don't have any. [note-I added other herbs as well such as thyme and marjoram. I can't stand a bland broth. Also, somewhere I read "crap in, crap out", meaning I wouldn't recommend using onion skins and carrot ends--use stuff that tastes good.]
Here's the important part: pour in a "glug" of vinegar (a couple tablespoons) such as apple cider vinegar, even lemon juice. The slight acidity of the water will "leach" minerals out of the chicken bones and into the broth, for greater flavor and nutrition. You won't taste the acidity, but it makes great broth.
Cover and set the temp. Naturally, Low will take a lot longer and High will cook faster. A few hours at the minimum, though, but not all day (you don't want to cook all the flavor out of the chicken meat). I tend to set on High at first until the water is hot, then reset it to Low later. When the chicken is cooked well, carefully remove it to a big bowl or platter to cool off a bit (watch out for splatters and splashes and falling legs if it's really well cooked and falling apart - use tongs if necessary). When the meat is cool enough to handle, quickly debone with big hunks of meat to serve right away or store in a container in the fridge. Ladle a bit of broth over the meat to keep it moist.
Return skin, bones, and cartilage to the pot, perhaps add a bit more water and cook a *lot* longer. Strain into containers and store in the fridge for a week or in the freezer (leave space for expansion). In the winter I do this weekly, for the meat and the broth. Even though the cooking takes several hours, the hands-on time is very minimal.And homemade broth is richer with gelatin than commercial broth, so it's great for the GI tract (my friend Dianne likens commercial broth to "water used to rinse chicken). Gelatin is very soothing, nourishing, and promotes GI healing. And no MSG! Yay!
http://web.mac.com/gandasalvesen/iWeb/GandA/Chicken.htmlhttp://web.mac.com/gandasalvesen/iWeb/Site/Blog/95426232-1443-448C-A0D6-C50EBB668568.html
This one might freak you out ;-):
http://web.mac.com/gandasalvesen/iWeb/Site/Blog/822FEFE9-4B66-44EE-8F3E-95DB501FA531.html
P.S. For ideas on how to use the boiled chicken check out this thread from Discusscooking.com
Have you considered making chicken broth to avoid the MSG issues? Do you have a Crock Pot slow cooker? You can also make it in a big pot/Dutch oven on the range, but then you'll have to stay home to babysit (peek at it now and then). CP slow cookers are easier because you put the stuff in, set the temp and come back later and it's done.I used to make broth with leftover chicken bones/carcasses, but a friend showed me her way, with a fresh whole chicken, and I like it better because a) it's easy, b) it makes a big container of cooked and deboned chicken meat for easy snacks, soups, and quick meals at the same time.
Seriously, I unwrap a whole chicken and put it in the pot. Add water until it is about 2" from the top. Add chopped onions, carrots, and celery (or keep a bag in the freezer for onion ends, scallion, carrot, and leek, trimmings, and limp celery and dump them right in when you make broth) and a bay leaf if you can, but they aren't essential if you are pressed for time or don't have any. [note-I added other herbs as well such as thyme and marjoram. I can't stand a bland broth. Also, somewhere I read "crap in, crap out", meaning I wouldn't recommend using onion skins and carrot ends--use stuff that tastes good.]
Here's the important part: pour in a "glug" of vinegar (a couple tablespoons) such as apple cider vinegar, even lemon juice. The slight acidity of the water will "leach" minerals out of the chicken bones and into the broth, for greater flavor and nutrition. You won't taste the acidity, but it makes great broth.
Cover and set the temp. Naturally, Low will take a lot longer and High will cook faster. A few hours at the minimum, though, but not all day (you don't want to cook all the flavor out of the chicken meat). I tend to set on High at first until the water is hot, then reset it to Low later. When the chicken is cooked well, carefully remove it to a big bowl or platter to cool off a bit (watch out for splatters and splashes and falling legs if it's really well cooked and falling apart - use tongs if necessary). When the meat is cool enough to handle, quickly debone with big hunks of meat to serve right away or store in a container in the fridge. Ladle a bit of broth over the meat to keep it moist.
Return skin, bones, and cartilage to the pot, perhaps add a bit more water and cook a *lot* longer. Strain into containers and store in the fridge for a week or in the freezer (leave space for expansion). In the winter I do this weekly, for the meat and the broth. Even though the cooking takes several hours, the hands-on time is very minimal.And homemade broth is richer with gelatin than commercial broth, so it's great for the GI tract (my friend Dianne likens commercial broth to "water used to rinse chicken). Gelatin is very soothing, nourishing, and promotes GI healing. And no MSG! Yay!
http://web.mac.com/gandasalvesen/iWeb/GandA/Chicken.htmlhttp://web.mac.com/gandasalvesen/iWeb/Site/Blog/95426232-1443-448C-A0D6-C50EBB668568.html
This one might freak you out ;-):
http://web.mac.com/gandasalvesen/iWeb/Site/Blog/822FEFE9-4B66-44EE-8F3E-95DB501FA531.html
P.S. For ideas on how to use the boiled chicken check out this thread from Discusscooking.com
Friday, January 23, 2009
Flourless, Eggless Peanut Butter Chocolate Chip Cookies
1 c peanut butter
1 c sugar
1 tsp vanilla
1 tbsp milled flax seed
1/4 c water
chocolate chips
Preheat oven to 350. Mix all ingredients in a bowl and roll into balls, about the size of a teaspoon. Cris-cross with a fork and bake for 8-10 minutes. Yield: abt 1 dozen cookies. (Cookies are a bit crumbly).
I use either Skippy all-natural peanut butter or Arrowhead Mills Organic Crunchy Valencia Peanut Butter because they don't have any soybean oil in them. If you can have egg, then substitute one egg for the water and flax seed. I use dairy-free chocolate chips in mine as well. I've had some people tell me these are the best peanut butter cookies they have ever had, but I disagree. They aren't the best, but they are pretty good. And it's one way to get some protein and fat into my little toddler's body!
Wednesday, January 21, 2009
Cross-Contaminated Trail Mix
Yesterday I ate a bunch of Sam's Choice Trail Mix. The label said it was made on equipment that processes wheat. I figured it wouldn't be a problem because if I am sensitive to wheat at all, I didn't think I would be very sensitive and was sure not much could get through to the baby. Well I was wrong at least for my part. I felt awful this morning and I haven't felt like that since going gluten-free. It could have been coincidence or it could have been something else. That was just the most likely candidate. It looks like I may be on this diet permanently.
Hiding Vegetables in Pasta Sauce
I can't get Barrett to eat any vegetables in their original form. Last night I decided I would try making a sauce out of them since he loves to eat rice noodles. I just feel like eating nothing but Rice Chex, rice and rice noodles isn't considered a balanced diet. I was trying to get him to eat some left over green beans and he would just split them in half and eat the seeds. So I blended them up and mixed them into his rice. It worked just fine, so for dinner I decided to make a vegetable puree pasta sauce to keep his noodles from being too bland and to add a bit of nutrients to his meal. He really liked it and is eating some at the moment. Here's the recipe:
10 green beans
5 baby carrots microwaved until soft
A few slices of onion
a dash of garlic powder
A handful of fresh spinach, microwaved until limp
water
I just blended them in a blender until they were the consistency of a nice red sauce and mixed them in his noodles. It was enough to fill a cereal bowl completely full with noodles and sauce. I liked the sauce enough that I might make some for myself too!
10 green beans
5 baby carrots microwaved until soft
A few slices of onion
a dash of garlic powder
A handful of fresh spinach, microwaved until limp
water
I just blended them in a blender until they were the consistency of a nice red sauce and mixed them in his noodles. It was enough to fill a cereal bowl completely full with noodles and sauce. I liked the sauce enough that I might make some for myself too!
Friday, January 16, 2009
Bloating Tonight
Barrett's belly was very bloated tonight. I could tell without measuring but I measured anyway. Around his belly button he was 21 1/2 inches (normally 18 1/2). He has just been complaining that his stomach hurts as well. So far he hasn't had any other symptoms but we'll be watching him.
Foods he ate today:
buckwheat cereal in rice milk, banana, homemade zucchini bread, mixed nuts, quinoa cooked in chicken broth with organic ketchup, pineapple, apple, orange, Baked Lays Natural potato chips, black beans
I'll update if and when more symptoms show up.
ETA. I just read the label of the chicken broth I used. It was Swanson Natural Goodness Chicken Broth. It claims to have no MSG. However, the label says it has autolyzed yeast extract (oops, I was supposed to be avoiding yeast anyway). It could be the yeast that made him bloat, but he has never bloated from the yeast in the tapioca bread he used to eat. In fact, I have never seen him react to yeast. However, this website mentions that a different variation of Swanson broth states that the yeast extract comes from wheat. This article talks about manufacturers hiding MSG under the name of autolyzed yeast extract which is used to make MSG (wikipedia:yeast extract). MSG is something that should generally be avoided because it often is derived from wheat--and many people who react to gluten react to MSG anyway.
Foods he ate today:
buckwheat cereal in rice milk, banana, homemade zucchini bread, mixed nuts, quinoa cooked in chicken broth with organic ketchup, pineapple, apple, orange, Baked Lays Natural potato chips, black beans
I'll update if and when more symptoms show up.
ETA. I just read the label of the chicken broth I used. It was Swanson Natural Goodness Chicken Broth. It claims to have no MSG. However, the label says it has autolyzed yeast extract (oops, I was supposed to be avoiding yeast anyway). It could be the yeast that made him bloat, but he has never bloated from the yeast in the tapioca bread he used to eat. In fact, I have never seen him react to yeast. However, this website mentions that a different variation of Swanson broth states that the yeast extract comes from wheat. This article talks about manufacturers hiding MSG under the name of autolyzed yeast extract which is used to make MSG (wikipedia:yeast extract). MSG is something that should generally be avoided because it often is derived from wheat--and many people who react to gluten react to MSG anyway.
Adding Mom and Sister to the Diet
I have suspected that my daughter, Abbie, who is now almost 9 months old is also intolerant to gluten. I was pregnant with her when I discovered that Barrett couldn't eat it. I was worried about her getting exposed to gluten too early as well so I went gluten-free for the last month of my pregnancy and the first months or so after she was born, since I was nursing her. She was a perfect baby: healthy, happy, easy to please. She started sleeping through the night when she was 9 or 10 weeks old and I could just lay her in bed and she'd fall asleep without crying. I slowly started eating gluten again (I'm a sucker for chocolate chip cookies and rolls!).
When she was about 4 1/2 months old she started waking up twice a night, then three times, then every two hours, then every hour! I waited for growth spurts to end, teeth to come in, milestones to be learned, and still her sleeping did not improve. She got to be really gassy as well and became very famous for passing gas all the time. I really didn't want to go gluten-free again, but when my gene test from Enterolab showed that I had two gluten-sensitive alleles I knew that my kids had a three in four chance of having gluten intolerance--and it would probably benefit me as well.
I really didn't want to go gluten-free again but I'll do anything for my kids so I've been gluten-free for about a week again (and it really isn't so bad). She is still sleeping horribly but I suspect it will take some healing time and body-adjustment time before that improves. But she hasn't been gassy at all. A good sign that she is improving, but a bad sign since I was hoping she wasn't gluten-intolerant.
Even more, I myself am feeling much better. After Barrett's Enterolab results came back I began to wonder if I was gluten-intolerant myself and started paying attention to what happened after I ate it. I noticed very slight, uncomfortable intestinal cramps. Nothing bad. Nothing I would even complain about to anyone. I could have had them my whole life and just passed it off as a natural digestion process because it wasn't very painful. And what do you know, since I've been gluten free I haven't had that at all! I want to do stool samples through Enterolab for my whole family but I can't afford to do it right now. I refuse to have a biopsy done for any of us because I think it is the most useless and ridiculous diagnostic process I have ever heard of.
I think I'll end up staying gluten-free at least as long as my baby is nursing, and possibly forever. I just hope I don't have any problems with casein because I am addicted to milk shakes and cheese!
When she was about 4 1/2 months old she started waking up twice a night, then three times, then every two hours, then every hour! I waited for growth spurts to end, teeth to come in, milestones to be learned, and still her sleeping did not improve. She got to be really gassy as well and became very famous for passing gas all the time. I really didn't want to go gluten-free again, but when my gene test from Enterolab showed that I had two gluten-sensitive alleles I knew that my kids had a three in four chance of having gluten intolerance--and it would probably benefit me as well.
I really didn't want to go gluten-free again but I'll do anything for my kids so I've been gluten-free for about a week again (and it really isn't so bad). She is still sleeping horribly but I suspect it will take some healing time and body-adjustment time before that improves. But she hasn't been gassy at all. A good sign that she is improving, but a bad sign since I was hoping she wasn't gluten-intolerant.
Even more, I myself am feeling much better. After Barrett's Enterolab results came back I began to wonder if I was gluten-intolerant myself and started paying attention to what happened after I ate it. I noticed very slight, uncomfortable intestinal cramps. Nothing bad. Nothing I would even complain about to anyone. I could have had them my whole life and just passed it off as a natural digestion process because it wasn't very painful. And what do you know, since I've been gluten free I haven't had that at all! I want to do stool samples through Enterolab for my whole family but I can't afford to do it right now. I refuse to have a biopsy done for any of us because I think it is the most useless and ridiculous diagnostic process I have ever heard of.
I think I'll end up staying gluten-free at least as long as my baby is nursing, and possibly forever. I just hope I don't have any problems with casein because I am addicted to milk shakes and cheese!
Tuesday, January 13, 2009
Pineapple Zucchini Bread Gluten-Free/ Dairy-free/ Soy Free
| Gluten-Free Pineapple Zucchini bread. | | | | |
| 1 c | Pamela's baking mix (has diary) | | 1 c | White sugar |
| 1 c | Buckwheat flour mix* | | 1 c | Brown sugar |
| 1 c | Bob's baking mix | | 3 tsp | vanilla |
| 1 tsp | Baking powder | | 1 c | canola oil |
| 1 tsp | Baking soda | | 3 | Egg yolks |
| 1 tsp | salt | | 3 | Egg whites, whipped |
| 2 tsp | nutmeg | | 2 c | chopped zucchini |
| 1 tsp | cloves | | 8 oz | Crushed pineapple w/ juice |
| 1 tsp | Jamaican allspice | | | |
| 6 tsp | cinnamon | | | |
| | | | | |
-
Preheat oven to 350.
-
In a large bowl mix the flours, sugar, soda, salt, nutmeg, cloves, allspice, and cinnamon. Set aside.
-
Separate egg yolks from whites, putting the yolks in a bowl and the whites in a blender.
-
Beat egg whites until thick and fluffy, almost firm.
-
Add zucchini, pineapple (with juice), vanilla, canola oil and egg yolks to blender. Blend until very smooth.
-
Slowly mix contents of blender into the flour bowl. Pour into to large loaf pans or three small loaf pans and bake at 350 for 1 hour. (Or 20 minutes in muffin tins).
*Buckwheat flour mix: ration of 2 cups buckwheat flour, 1/3 cup tapioca flour, 2/3 cup potato flour, 1 tsp xanthan gum or guar gum. Buckwheat flour is a little sweet and is great for making dessert-like foods.
Variations:
Do the same thing but don't separate the eggs. My husband also says he thinks it had too much cinnamon and nutmeg so feel free to put less spice in it if you want. You can also add a few raisins but my son won't eat it that way.
Gluten-Free Biscuits
You WILL taste the flour in this recipe so choose your flour carefully! You don't have to use the flour I used.
1 c Bob's Gluten-free Baking Flour
1 c soy flour mix*
1/2 c potato flour (not starch)
1 tbsp sugar
3 1/4 tsp baking powder**
2 1/2 tsp xanthan or guar gum
1/2 tsp garlic salt (takes the edge off the flour)
abt 1 1/4 c milk (you can use soy milk--maybe rice milk but I have never tried)
1 cube butter
garlic salt to taste
Preheat over to 450. Melt 1 stick of butter or margarine and mix in garlic salt. Mix dry ingredients in a bowl. Add milk. turn out and knead. Add extra milk if it doesn't all hold together. Roll into 1 1/2 in balls and smash to about 1/2 inch in your hands or on the counter with a cup. Dip in butter and place on a cookie sheet. Bake 15 minutes.
The trick is to hide the taste of the flour with lots of butter and garlic salt. I really enjoyed these biscuits.
*2 parts soy flour, 2/3 part potato starch, 1/3 part tapioca starch
**baking powder is made with corn starch so if you have a corn allergy use featherlight baking powder made from potato starch or use a substitute from the like of food substitutes on the left sidebar.
1 c Bob's Gluten-free Baking Flour
1 c soy flour mix*
1/2 c potato flour (not starch)
1 tbsp sugar
3 1/4 tsp baking powder**
2 1/2 tsp xanthan or guar gum
1/2 tsp garlic salt (takes the edge off the flour)
abt 1 1/4 c milk (you can use soy milk--maybe rice milk but I have never tried)
1 cube butter
garlic salt to taste
Preheat over to 450. Melt 1 stick of butter or margarine and mix in garlic salt. Mix dry ingredients in a bowl. Add milk. turn out and knead. Add extra milk if it doesn't all hold together. Roll into 1 1/2 in balls and smash to about 1/2 inch in your hands or on the counter with a cup. Dip in butter and place on a cookie sheet. Bake 15 minutes.
The trick is to hide the taste of the flour with lots of butter and garlic salt. I really enjoyed these biscuits.
*2 parts soy flour, 2/3 part potato starch, 1/3 part tapioca starch
**baking powder is made with corn starch so if you have a corn allergy use featherlight baking powder made from potato starch or use a substitute from the like of food substitutes on the left sidebar.
Sunday, January 11, 2009
Signs of Contamination
There are 8 things we watch for to see if Barrett has been contaminated:
1. Behavior. Shortly after he eats something bad he becomes a basket case. My sweet little boy turns into a nightmare. He whines because he can't zip his jacket up and when you help him he cries because he wants it off. He quits paying attention to what he's doing so he trips a lot. Normally when he trips he says, "I fall down," and goes on his way, but when he is contaminated he sobs and sobs or else throws a tantrum. There are also times when I suspect seizures--he blanks out and doesn't respond for 10-20 seconds, but I can't tell if he's just spacing off or if they are really seizures.
2. Sleep. He usually wakes up several times in the night afterward. Sometimes with a poopy diaper or upset stomach. But sometimes he just gets up and plays and talks to himself and gets really hyper.
3. Diapers. We pay attention to a lot of things with diapers. Frequency, volume, content, smell, and acidity. He usually has 4-5 bowel movements after contamination that are large in volume, contain undigested food--and smell absolutely horrible! They are also very acidic but I'll get to that in the next one.
4. Diaper rash. His diapers after contamination are usually pretty acidic and he gets burn rashes all over. He usually tells me his "bum hurts" immediately after passing a BM. It's difficult to clean off and usually requires rinsing with water so it doesn't continue to burn him.
5. Stomach Cramps. This can be hard to tell. It was a relief when he finally learned to say, "Stomach hurts!" so I knew for sure. I think when my baby gets stomach cramps she just cries out suddenly or twitches side-to-side a lot. She is also really gassy and often gasses or burps after she has been twitching or crying out. I am assuming the reason is that it hurts her stomach.
6. Bloating. Sometimes after he eats food he shouldn't his stomach bloats, but not every time. I haven't been able to figure out at what point it bloats or what exactly causes it. It's just something we have seen happen on more severe contaminations.
7. Eczema. After being contaminated sometimes his eczema on his ankles flares up. I haven't noticed it lately though. My theory is that we've finally managed to eliminate all of the allergens from his diet. Hooray!
8. Loss of Appetite. After contamination Barrett rarely asks for food and usually refuses it when we offer. If he does it it's only bites of what is given him. It used to stress me out because he is so skinny, but I learned that he doesn't digest the food anyway. It just comes out in his diaper and gives him cramps and a rash so he is better off not eating much.
1. Behavior. Shortly after he eats something bad he becomes a basket case. My sweet little boy turns into a nightmare. He whines because he can't zip his jacket up and when you help him he cries because he wants it off. He quits paying attention to what he's doing so he trips a lot. Normally when he trips he says, "I fall down," and goes on his way, but when he is contaminated he sobs and sobs or else throws a tantrum. There are also times when I suspect seizures--he blanks out and doesn't respond for 10-20 seconds, but I can't tell if he's just spacing off or if they are really seizures.
2. Sleep. He usually wakes up several times in the night afterward. Sometimes with a poopy diaper or upset stomach. But sometimes he just gets up and plays and talks to himself and gets really hyper.
3. Diapers. We pay attention to a lot of things with diapers. Frequency, volume, content, smell, and acidity. He usually has 4-5 bowel movements after contamination that are large in volume, contain undigested food--and smell absolutely horrible! They are also very acidic but I'll get to that in the next one.
4. Diaper rash. His diapers after contamination are usually pretty acidic and he gets burn rashes all over. He usually tells me his "bum hurts" immediately after passing a BM. It's difficult to clean off and usually requires rinsing with water so it doesn't continue to burn him.
5. Stomach Cramps. This can be hard to tell. It was a relief when he finally learned to say, "Stomach hurts!" so I knew for sure. I think when my baby gets stomach cramps she just cries out suddenly or twitches side-to-side a lot. She is also really gassy and often gasses or burps after she has been twitching or crying out. I am assuming the reason is that it hurts her stomach.
6. Bloating. Sometimes after he eats food he shouldn't his stomach bloats, but not every time. I haven't been able to figure out at what point it bloats or what exactly causes it. It's just something we have seen happen on more severe contaminations.
7. Eczema. After being contaminated sometimes his eczema on his ankles flares up. I haven't noticed it lately though. My theory is that we've finally managed to eliminate all of the allergens from his diet. Hooray!
8. Loss of Appetite. After contamination Barrett rarely asks for food and usually refuses it when we offer. If he does it it's only bites of what is given him. It used to stress me out because he is so skinny, but I learned that he doesn't digest the food anyway. It just comes out in his diaper and gives him cramps and a rash so he is better off not eating much.
Sunday, January 4, 2009
Tips for Going Dairy-Free
I think it was harder to adjust to going dairy-free than it was to go gluten-free. I couldn't hide the flavor of unusual flours with cheese anymore! We tried soy cheese but it was made with casein and so it still was no good (I didn't know my son also had soy intolerance at the time). You have to be careful looking for dairy replacements because some things still use milk. A friend of mine whose child has a milk allergy says that even "milk-free" acidophilus still has traces of milk because it has to be cultured with milk. I wanted so bad to give it to Barrett to help with digestion but he could not tolerate the milk-free tablets, like she said (although they may possibly contain soy so it's possible that it is the soy and not milk that bothered him).
There are a few kinds of dairy-free margarine. Nucoa, Blue Bonnet Light, and Earth Balance are all dairy-free. If you are intolerant to casein other kinds might be okay too because they contain milk but it is whey and not casein. ((Milk is usually divided into two parts--curds (casein) and whey (not a protein). Cottage cheese it the curds and so is basically pure casein. Don't ever feed it to your kid)! I found it safest to just avoid milk altogether though to avoid cross-contamination. I would also avoid using butter-flavored Crisco because while they claim it contains no milk it is derived originally from milk.
A good alternative to milk, if your child can tolerate soy, is Silk Very Vanilla which is specially fortified for kids. I found it to have the most vitamins as well as calories and my son loved it (until we found soy was bad for him). Even the Silk Plain tasted good to me. There are many brands of soy milk and you can try as many as you like, but I never found one that was fortified as well as the Silk Very Vanilla. If soy is also a problem or if you want fewer calories I would recommend almond milk or rice milk. Hemp milk is supposed to be the most nutritious, but let's be honest--it's nasty! And do not use oat milk because it contains gluten. Also, if you buy rice milk be careful if you buy Rice Dream because some of it is made from barley which contains gluten. For a list of gluten-free rice dream products click here.
You can make a very good pumpkin pie with soy milk (don't use vanilla flavored milk though). You can substitute soy milk for evaporated milk and it will still taste good (use the recipe on the package of Libby's Pumpkin), it just won't set up quite as well. You can, however, make your own evaporated milk by boiling 2 1/2 cups of soy milk down to 1 cup and using that. I could not taste the difference between my dairy and my soy pies. You can use a gluten-free crust (I'll post a recipe later), or I like to just pour the mix into cupcake wrappers and have crust-free pies. That's what I did for Barrett's second birthday. It makes for nice easy servings and easy storage.
You can get dairy-free chocolate chips as well. Tropical Source is the only brand I have been able to find. Be careful if you are sensitive to soy. They have soy lecithin in them. It shouldn't bother most people but if you are extra sensitive to soy it may bother you.
You can also buy soy ice cream and yogurt but I have never tried them so I don't know if they are any good. I have recipes though and I will post those later as well.
There are a few kinds of dairy-free margarine. Nucoa, Blue Bonnet Light, and Earth Balance are all dairy-free. If you are intolerant to casein other kinds might be okay too because they contain milk but it is whey and not casein. ((Milk is usually divided into two parts--curds (casein) and whey (not a protein). Cottage cheese it the curds and so is basically pure casein. Don't ever feed it to your kid)! I found it safest to just avoid milk altogether though to avoid cross-contamination. I would also avoid using butter-flavored Crisco because while they claim it contains no milk it is derived originally from milk.
A good alternative to milk, if your child can tolerate soy, is Silk Very Vanilla which is specially fortified for kids. I found it to have the most vitamins as well as calories and my son loved it (until we found soy was bad for him). Even the Silk Plain tasted good to me. There are many brands of soy milk and you can try as many as you like, but I never found one that was fortified as well as the Silk Very Vanilla. If soy is also a problem or if you want fewer calories I would recommend almond milk or rice milk. Hemp milk is supposed to be the most nutritious, but let's be honest--it's nasty! And do not use oat milk because it contains gluten. Also, if you buy rice milk be careful if you buy Rice Dream because some of it is made from barley which contains gluten. For a list of gluten-free rice dream products click here.
You can make a very good pumpkin pie with soy milk (don't use vanilla flavored milk though). You can substitute soy milk for evaporated milk and it will still taste good (use the recipe on the package of Libby's Pumpkin), it just won't set up quite as well. You can, however, make your own evaporated milk by boiling 2 1/2 cups of soy milk down to 1 cup and using that. I could not taste the difference between my dairy and my soy pies. You can use a gluten-free crust (I'll post a recipe later), or I like to just pour the mix into cupcake wrappers and have crust-free pies. That's what I did for Barrett's second birthday. It makes for nice easy servings and easy storage.
You can get dairy-free chocolate chips as well. Tropical Source is the only brand I have been able to find. Be careful if you are sensitive to soy. They have soy lecithin in them. It shouldn't bother most people but if you are extra sensitive to soy it may bother you.
You can also buy soy ice cream and yogurt but I have never tried them so I don't know if they are any good. I have recipes though and I will post those later as well.
Saturday, January 3, 2009
Tips for Going Gluten-Free
It was overwhelming for me, at first, to put Barrett on a gluten-free diet. What would he eat for nursery snacks at church? How could I feed him while we were traveling? How would I get him enough calories? How much would it cost? Where do I even find gluten-free foods? But I learned that after I found a system things would fall into place and it would not be stressful for me.
There are many places to find gluten-free products. Most health food stores will have at least a small selection. Many grocery stores like Smith's and Macey's have organic sections or special shelves marked as "organic" that often have gluten-free foods. Sunflower Market also has gluten-free products that are specially marked.
For nursery I put gluten-free cereal, raisins, craisins, fruit snacks, and crackers in zip-lock bags and put them in a container. I explained the situation to all the nursery workers and they now keep his snacks in the closet so I don't have to worry about bringing something for him every week.
One thing I really struggled with was finding foods that I could give my son quickly. A friend told me that she makes gluten-free cornbread muffins and freezes them, then puts peanut butter on top and send them to school with her son for lunch. I thought it was a great idea, and although I learned that my son can't have corn I like to make zucchini and pumpkin bread muffins and keep them in the freezer. Then I just thaw them out in the microwave for 40 seconds on defrost and give them to Barrett. If I am travelling I put one or two in a ziplock bag and bring it in the car.
Many people make their whole house gluten-free when a member of the family goes on the diet. We chose not to do that because it is very expensive and my son has to avoid so many things it would be very difficult to have us all do it. We may try it if it becomes necessary, but so far Barrett just accepts that he eats different food than everyone else and does not have a problem with it. When I cook dinner I try to make it gluten-free if I can do it easily, otherwise I just cook something different for Barrett. When I make pasta I make the sauce gluten-free and then use rice noodles for Barrett and regluar noodles for the rest of the family. I thicken chile and soups with gluten-free flour (you can also use corn starch but I avoid that because of his possible corn intolerance).
There are many gluten free flours you can choose from for baking. You can buy premade pancake mixes, cake and cookie mixes, breadstick and pizza crust mixes and more. They are expensive but they tend to taste better than a lot of homemade ones. I however, prefer to make my own. You can read about different kinds of flour and how they work on the internet. Experiment with them and when you find a combination you like you can make your own pancake mixes and cake mixes and store them in large zip-lock bags or tupperware containers. It's a lot of work at first but in the long run it is cheaper and will save you time. Usually it's best to combine different types of flours so the flavor of one does not overpower your food. You also need to add a starch to it or the flour will not hold together very well. The standard mixture is:
2/3 part potato starch
1/3 part tapioca starch
2 parts flour of your choice
1 tsp xanthan or guar gum (I use guar because xanthan gum is derived from corn)
I usually throw the ingredients in a large ziplock bag and shake them up. Then I date and label them. Some flours need to be stored in the fridge so read the labels.
The noodles I have found to be the best are Tinkyada brand noodles. They are made from rice, taste good and they don't fall apart. Even the lasagna noodles work well. I also like Ancient Harvest Quinoa and Corn noodles, but they fall apart more easily if they are overcooked.
For breakfast you can usually find hot cereals like quinoa flakes, buckwheat cereal (not related to wheat), hot rice cereal, and gluten free oats for oatmeal (make sure the oats are specially marked gluten-free. Red Mill sells some gluten-free oats but they are expensive). Regular brand cereals that are currently gluten free (but always check the label because they change the recipe sometimes) are Rice Chex, Fruity Pebbles, Trix, and Dora and Diego cereals. I also like to buy Erewon Crispy Rice and some no-name brand called Cinnamon O's. (Basically just a plain box with plain black print I found in the gluten-free section at Macey's).
You have several options for flour. The best, if you are not avoiding milk, is Pamela's Pancake and Baking Mix. It is a little light though and if you want something heavier just mix it with another flour. Bob's gluten-free baking mix is a pre-made mix made out of garbanzo and fava bean flours. It's alright but I never use that alone because the bean flavor is a little strong. The cheapest is rice flour. You can even get a grain grinder and grind your own to make it even cheaper. I can't stand the taste of rice flour though (brown rice is better than white rice in my opinion). Sweet rice flour isn't bad and is good for pie shells, but it is a lot more expensive. You can get it in Asian stores and it's usually called Mochika. I like to use buckwheat flour for sweet things like pancakes, cakes, and sweet breads (but never alone--mix it with another kind of flour). Soy flour works well if you do not have problems with soy. You can also use millet flour, garbanzo bean flour, fava bean flour, sorhgum flour, coconut flour, and potato flour (different from potato starch). Millet flour is better for pizza crust-type foods. I use coconut flour to absorb extra liquids. It is probably a good one to mix with the Pamela's mix. I will be posting recipes that I have tried and adapted on this blog soon.
There are many places to find gluten-free products. Most health food stores will have at least a small selection. Many grocery stores like Smith's and Macey's have organic sections or special shelves marked as "organic" that often have gluten-free foods. Sunflower Market also has gluten-free products that are specially marked.
For nursery I put gluten-free cereal, raisins, craisins, fruit snacks, and crackers in zip-lock bags and put them in a container. I explained the situation to all the nursery workers and they now keep his snacks in the closet so I don't have to worry about bringing something for him every week.
One thing I really struggled with was finding foods that I could give my son quickly. A friend told me that she makes gluten-free cornbread muffins and freezes them, then puts peanut butter on top and send them to school with her son for lunch. I thought it was a great idea, and although I learned that my son can't have corn I like to make zucchini and pumpkin bread muffins and keep them in the freezer. Then I just thaw them out in the microwave for 40 seconds on defrost and give them to Barrett. If I am travelling I put one or two in a ziplock bag and bring it in the car.
Many people make their whole house gluten-free when a member of the family goes on the diet. We chose not to do that because it is very expensive and my son has to avoid so many things it would be very difficult to have us all do it. We may try it if it becomes necessary, but so far Barrett just accepts that he eats different food than everyone else and does not have a problem with it. When I cook dinner I try to make it gluten-free if I can do it easily, otherwise I just cook something different for Barrett. When I make pasta I make the sauce gluten-free and then use rice noodles for Barrett and regluar noodles for the rest of the family. I thicken chile and soups with gluten-free flour (you can also use corn starch but I avoid that because of his possible corn intolerance).
There are many gluten free flours you can choose from for baking. You can buy premade pancake mixes, cake and cookie mixes, breadstick and pizza crust mixes and more. They are expensive but they tend to taste better than a lot of homemade ones. I however, prefer to make my own. You can read about different kinds of flour and how they work on the internet. Experiment with them and when you find a combination you like you can make your own pancake mixes and cake mixes and store them in large zip-lock bags or tupperware containers. It's a lot of work at first but in the long run it is cheaper and will save you time. Usually it's best to combine different types of flours so the flavor of one does not overpower your food. You also need to add a starch to it or the flour will not hold together very well. The standard mixture is:
2/3 part potato starch
1/3 part tapioca starch
2 parts flour of your choice
1 tsp xanthan or guar gum (I use guar because xanthan gum is derived from corn)
I usually throw the ingredients in a large ziplock bag and shake them up. Then I date and label them. Some flours need to be stored in the fridge so read the labels.
The noodles I have found to be the best are Tinkyada brand noodles. They are made from rice, taste good and they don't fall apart. Even the lasagna noodles work well. I also like Ancient Harvest Quinoa and Corn noodles, but they fall apart more easily if they are overcooked.
For breakfast you can usually find hot cereals like quinoa flakes, buckwheat cereal (not related to wheat), hot rice cereal, and gluten free oats for oatmeal (make sure the oats are specially marked gluten-free. Red Mill sells some gluten-free oats but they are expensive). Regular brand cereals that are currently gluten free (but always check the label because they change the recipe sometimes) are Rice Chex, Fruity Pebbles, Trix, and Dora and Diego cereals. I also like to buy Erewon Crispy Rice and some no-name brand called Cinnamon O's. (Basically just a plain box with plain black print I found in the gluten-free section at Macey's).
You have several options for flour. The best, if you are not avoiding milk, is Pamela's Pancake and Baking Mix. It is a little light though and if you want something heavier just mix it with another flour. Bob's gluten-free baking mix is a pre-made mix made out of garbanzo and fava bean flours. It's alright but I never use that alone because the bean flavor is a little strong. The cheapest is rice flour. You can even get a grain grinder and grind your own to make it even cheaper. I can't stand the taste of rice flour though (brown rice is better than white rice in my opinion). Sweet rice flour isn't bad and is good for pie shells, but it is a lot more expensive. You can get it in Asian stores and it's usually called Mochika. I like to use buckwheat flour for sweet things like pancakes, cakes, and sweet breads (but never alone--mix it with another kind of flour). Soy flour works well if you do not have problems with soy. You can also use millet flour, garbanzo bean flour, fava bean flour, sorhgum flour, coconut flour, and potato flour (different from potato starch). Millet flour is better for pizza crust-type foods. I use coconut flour to absorb extra liquids. It is probably a good one to mix with the Pamela's mix. I will be posting recipes that I have tried and adapted on this blog soon.
Friday, January 2, 2009
Enterolab Results
A) Gluten Sensitivity Stool and Gene Panel Complete *Best test/best value
Fecal Anti-gliadin IgA 163 Units (Normal Range <10>
Fecal Anti-tissue Transglutaminase IgA 152 Units (Normal Range <10>
Quantitative Microscopic Fecal Fat Score <300>
Fecal Anti-casein (cow's milk) IgA 112 Units (Normal Range <10>
HLA-DQB1 Molecular analysis, Allele 1 0301
HLA-DQB1 Molecular analysis, Allele 2 0602
Serologic equivalent: HLA-DQ 3,1 (Subtype 7,6)
Interpretation of Fecal Anti-gliadin IgA: Intestinal antigliadin IgA antibody was elevated, indicating that you have active dietary gluten sensitivity. For optimal health, resolution of symptoms (if you have them), and prevention of small intestinal damage and malnutrition, osteoporosis, and damage to other tissues (like nerves, brain, joints, muscles, thyroid, pancreas, other glands, skin, liver, spleen, among others), it is recommended that you follow a strict and permanent gluten free diet. As gluten sensitivity is a genetic syndrome, you may want to have your relatives screened as well.
Interpretation of Fecal Anti-tissue Transglutaminase IgA: You have an autoimmune reaction to the human enzyme tissue transglutaminase, secondary to dietary gluten sensitivity.
Interpretation of Quantitative Microscopic Fecal Fat Score: Provided that dietary fat is being ingested, a fecal fat score less than 300 indicates there is no malabsorbed dietary fat in stool indicating that digestion and absorption of nutrients is currently normal.
Interpretation of Fecal Anti-casein (cow's milk) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic "sensitivity" to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.
Interpretation Of HLA-DQ Testing: Although you do not possess the main HLA-DQB1 genes predisposing to celiac sprue (HLA-DQB1*0201 or HLA-DQB1*0302), HLA gene analysis reveals that you have two copies of a gene that predisposes to gluten sensitivity (any DQ1, DQ2 not by HLA-DQB1*0201, or DQ3 not by HLA-DQB1*0302). Having two copies of a gluten sensitive gene means that each of your parents and all of your children (if you have them) will possess at least one copy of the gene. Two copies also means there is an even stronger predisposition to gluten sensitivity than having one gene and the resultant immunologic gluten sensitivity may be more severe.
C) Egg, Yeast, and Soy Food Sensitivity Stool Panel
Fecal Anti-ovalbumin (chicken egg) IgA 35 Units (Normal Range <10>
Fecal Anti-saccharomyces cerevisiae (dietary yeast) IgA 35 Units (Normal Range <10>
Fecal Anti-soy IgA 140 Units (Normal Range <10>
Interpretation of Fecal Anti-ovalbumin (chicken egg) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic "sensitivity" to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.
Interpretation of Fecal Anti-saccharomyces cerevisiae (dietary yeast) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic "sensitivity" to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.
Interpretation of Fecal Anti-soy IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic "sensitivity" to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.
THE MOTHER'S GENETIC TEST
Gluten Sensitivity Gene Test
HLA-DQB1 Molecular analysis, Allele 1 0301
HLA-DQB1 Molecular analysis, Allele 2 0301
Serologic equivalent: HLA-DQ 3,3 (Subtype 7,7)
Interpretation Of HLA-DQ Testing: Although you do not possess the main HLA-DQB1 genes predisposing to celiac sprue (HLA-DQB1*0201 or HLA-DQB1*0302), HLA gene analysis reveals that you have two copies of a gene that predisposes to gluten sensitivity (any DQ1, DQ2 not by HLA-DQB1*0201, or DQ3 not by HLA-DQB1*0302). Having two copies of a gluten sensitive gene means that each of your parents and all of your children (if you have them) will possess at least one copy of the gene. Two copies also means there is an even stronger predisposition to gluten sensitivity than having one gene and the resultant immunologic gluten sensitivity may be more severe.
Fecal Anti-gliadin IgA 163 Units (Normal Range <10>
Fecal Anti-tissue Transglutaminase IgA 152 Units (Normal Range <10>
Quantitative Microscopic Fecal Fat Score <300>
Fecal Anti-casein (cow's milk) IgA 112 Units (Normal Range <10>
HLA-DQB1 Molecular analysis, Allele 1 0301
HLA-DQB1 Molecular analysis, Allele 2 0602
Serologic equivalent: HLA-DQ 3,1 (Subtype 7,6)
Interpretation of Fecal Anti-gliadin IgA: Intestinal antigliadin IgA antibody was elevated, indicating that you have active dietary gluten sensitivity. For optimal health, resolution of symptoms (if you have them), and prevention of small intestinal damage and malnutrition, osteoporosis, and damage to other tissues (like nerves, brain, joints, muscles, thyroid, pancreas, other glands, skin, liver, spleen, among others), it is recommended that you follow a strict and permanent gluten free diet. As gluten sensitivity is a genetic syndrome, you may want to have your relatives screened as well.
Interpretation of Fecal Anti-tissue Transglutaminase IgA: You have an autoimmune reaction to the human enzyme tissue transglutaminase, secondary to dietary gluten sensitivity.
Interpretation of Quantitative Microscopic Fecal Fat Score: Provided that dietary fat is being ingested, a fecal fat score less than 300 indicates there is no malabsorbed dietary fat in stool indicating that digestion and absorption of nutrients is currently normal.
Interpretation of Fecal Anti-casein (cow's milk) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic "sensitivity" to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.
Interpretation Of HLA-DQ Testing: Although you do not possess the main HLA-DQB1 genes predisposing to celiac sprue (HLA-DQB1*0201 or HLA-DQB1*0302), HLA gene analysis reveals that you have two copies of a gene that predisposes to gluten sensitivity (any DQ1, DQ2 not by HLA-DQB1*0201, or DQ3 not by HLA-DQB1*0302). Having two copies of a gluten sensitive gene means that each of your parents and all of your children (if you have them) will possess at least one copy of the gene. Two copies also means there is an even stronger predisposition to gluten sensitivity than having one gene and the resultant immunologic gluten sensitivity may be more severe.
C) Egg, Yeast, and Soy Food Sensitivity Stool Panel
Fecal Anti-ovalbumin (chicken egg) IgA 35 Units (Normal Range <10>
Fecal Anti-saccharomyces cerevisiae (dietary yeast) IgA 35 Units (Normal Range <10>
Fecal Anti-soy IgA 140 Units (Normal Range <10>
Interpretation of Fecal Anti-ovalbumin (chicken egg) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic "sensitivity" to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.
Interpretation of Fecal Anti-saccharomyces cerevisiae (dietary yeast) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic "sensitivity" to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.
Interpretation of Fecal Anti-soy IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic "sensitivity" to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.
THE MOTHER'S GENETIC TEST
Gluten Sensitivity Gene Test
HLA-DQB1 Molecular analysis, Allele 1 0301
HLA-DQB1 Molecular analysis, Allele 2 0301
Serologic equivalent: HLA-DQ 3,3 (Subtype 7,7)
Interpretation Of HLA-DQ Testing: Although you do not possess the main HLA-DQB1 genes predisposing to celiac sprue (HLA-DQB1*0201 or HLA-DQB1*0302), HLA gene analysis reveals that you have two copies of a gene that predisposes to gluten sensitivity (any DQ1, DQ2 not by HLA-DQB1*0201, or DQ3 not by HLA-DQB1*0302). Having two copies of a gluten sensitive gene means that each of your parents and all of your children (if you have them) will possess at least one copy of the gene. Two copies also means there is an even stronger predisposition to gluten sensitivity than having one gene and the resultant immunologic gluten sensitivity may be more severe.
Diaper Rash and Bloating Photos
Barrett never got this kind of rash until about a month ago. It seems to be related to either soy or corn. It is usually accompanied by the burn rash but this one tends to spread up his back and down his legs a little. It doesn't seem to bother him at all though.
Sometimes the rash spreads to his legs if the BMs are large and the diaper chafes his legs. His legs then swell up so we have to cut off the edges of the diaper or fold them under.
This is what the burn rash usually looks like. Sometimes it is so bad he actually bleeds.
Barrett's stomach often bloats after eating "illegal" foods. Around his belly button he normally measures 19" but when he bloats it is usually close to 20". It's hard to tell in this picture but the bloating usually occurs right under his ribs. his ribs actually get pushed out a little bit and it makes him look like an Ethiopian child.
Thursday, January 1, 2009
Accidental "Contaminations"
After having been on a gluten/casein free diet for over 6 months this is how long it took for Barrett to get over eating bad foods and how much they affected him
The effects of a cheese cracker:
The effects of a cheese cracker:
- Stomach cramps a few hours later
- A few hours of being extra sensitive (cries or throws a tantrum over every little thing)
- 2 or 3 "contaminated" diapers
- Waking up multiple times that night
- Two weeks of stomach cramps and bad diapers
- Two weeks of night waking
- An additional week of effects tapering off
- Several days of being extra sensitive
- Always manages to pick up a nasty cold during this type of contamination
- Eczema flares up for a few days
- Diaper rash burns
- Two weeks of extremely bad diapers
- Two weeks of night waking
- An additional week of tapering off
- Several days of being extra sensitive
- Always manages to pick up a nasty cold during this type of contamination
- Eczema flares up for a few days
- Diaper rash burns
What "Contaminated" Bowel Movements Look Like
Newborn: Every diaper I changed for the first three months of my sons life was poopy. That is not an exaggeration. It was always just yellow and runny and very acidic. It would burn his bottom and so we had to change him immediately and frequently. He would squirm and try and hold it in as much as he could because it would hurt him.
Baby: After he started solid foods the BMs were very large and runny and would explode out of his diaper in every place imaginable.
Toddler--no special diet: They were very acidic and would leave burns on his bottom. He would have 3-5 very large BMs every day. They were very sandy; it literally looked like he had been eating sand.
Todder--after being on a gluten-free diet: When he is not contaminated they are solid only has one a day. They do not have a strong smell. When he eats something he shouldn't they are be very large, very acidic, and very frequent. They look undigested and whole foods can be identified. They have an extremely strong and unique smell that "hovers" and does not dissipate for a long time after the diaper has been changed and taken outside.
Baby: After he started solid foods the BMs were very large and runny and would explode out of his diaper in every place imaginable.
Toddler--no special diet: They were very acidic and would leave burns on his bottom. He would have 3-5 very large BMs every day. They were very sandy; it literally looked like he had been eating sand.
Todder--after being on a gluten-free diet: When he is not contaminated they are solid only has one a day. They do not have a strong smell. When he eats something he shouldn't they are be very large, very acidic, and very frequent. They look undigested and whole foods can be identified. They have an extremely strong and unique smell that "hovers" and does not dissipate for a long time after the diaper has been changed and taken outside.
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