mourning thread

[Cheryl]

Anne,
I am on day 14 of eating gluten free.  I don't have to reintroduce it to know I'm definitely sensitive to it.  I understand your mourning.   
Cooking and eating are not the same, but my stomach doesn't hurt.  I think my post nasal drip is better, too; I'm not constantly clearing my throat. 
You aren't alone!  I agree with the others that your baker husband will probably come up with some good substitutes for you. Please share when he does!
Hang in there,
Cheryl

[irish]

Just to let you know that my celiac son and his celiac son(my grandson) are lactose intolerant now and have been drinking Almond Breeze and they love it. They drink the unsweetened and have had no trouble using it on their cereal. They are able to buy the 1/2 gallon cartons for about 3$. My penny pinching daughter in law (lol) just about has a heart attack over the price but at least she isn't dealing with their stomach aches any longer. Good luck. Irish

[AnneNeville]

Irish, I know you can get Silk almond milk for a good price at Costco. :-)

[Nomad]

I'm actually ashamed of the fact that I surely am gluten sensitive and 9 times out of 10 lately, I don't seem to care or do anything about it.

I have the "excuse" that I'm currently on prednisone AND under big time stress.

So...eating what brings me comfort is extraordinarily comforting.

BUT, when I eat healthy and greatly reduce or eliminate gluten, I feel better and even my platelets go up a little (I have low platelets due to ITP...an immune disorder that attacks and kills platelets)

As a side note...Panera Bread Company (restaurant) makes a gluten sensitive chocolate cookie that is out of this world. They call it gluten conscious or something like this. I think they are concerned a tiny bit of gluten might sneak in there and are covering their bottoms. BUT, when I eat it, I never bloat or feel bad in any way...so my guess it either has zero gluten or a minuscule amount. One of the best cookies out there to satisfy a chocolate craving.

I'm only on 8 mgs. of prednisone. When I get to seven (excuses/excuses) I will put my big girl pants on and once again stop the gluten and join you in the mourning.

It is very hard, but I do believe worth it.

Hang in there! And yes, please share any good substitute recipes you and / or your husband come up with! Blessings!

[DarleneB]

IRISH

ALDI sells almond breeze milk for  $1.97

[AnneNeville]

I may be reacting to soy, too. It's subtle, but I swear my feet itch more after having a soy milk.

Bummer. If true, I reacted to all three tested foods, wheat, dairy, and soy. Eating will be challenging.

[irish]

There was an article on msn.com tonight about the fact that researchers are thinking that viruses may be the culprit in kickstarting the gluten sensitivity. They said that the colon actually contains more viruses than bacteria which is hard to believe. Will be interesting to see what else they learn.

Also, I have to tell you that you will not go hungry in this world today because you need gluten free food. You can go online and check out the gluten free fast food places and pizza places. CAn't eat the hamburger bun, but that isn't so bad when you can have the french fries for the carbs. Also, check out the pop that is gluten free. Most of the most popular pop is GF and there is a ton of candy and candy bars that are gluten free plus chips, popcorn, etc. Also, there are a good many nourishment or snack bars that are gluten free. And do't forget Aldies for a one stop place to pick up cake/brownie mixes plus gf breads/buns. Just a note---none of the GF cake mixes are that great, but if you add a little chopped up peach sauce and a Hunts snack pack to the mix they give more texture and moistness. Adding one mashed banana also gives moisture and improves flavor. Can also add more vanilla to better flavor. Make sure to check out GF vanilla. I get the McCormicks vanilla that is GF and when I can buy a larger jug  (when I have the money) it makes it a little cheaper per ounce and it keeps for a long time. Irish

[Nymph]

EnjoyLife brand carries products that are free of all three, and they have chocolate chips!

[AnneNeville]

Thanks for the tips! I am certainly eating more thoughtfully now that I'm trying to avoid wheat and dairy. And maybe soy.

[belovedchaos1]

It can be quite fun once you get used to trying with new ingredients! I usually substitute brown rice flour for salty recipes, and tapiola flour for baked goods! Coconut milk and goats cheese are now my go to for dairy! Love the stuff!

I will mourn with you though..  some days it can be really hard. I find it especially hard when being invited for dinner, or over at a friends house.... or going out. Sometimes you don't realize what's in something until you feel it the next day. Ugh. We are here for you.

[SabbraCadabra]

There was an article on msn.com tonight about the fact that researchers are thinking that viruses may be the culprit in kickstarting the gluten sensitivity.

That's what I was reading back when I suspected that I had become allergic. It said certain things, like viruses and pregnancy, can trigger sudden food allergies. I had a nasty cold shortly before allergy symptoms started showing up.

[irish]

I have to admit that cooking gluten free for over 35 years got to be such a habit that I thought nothing of throwing together a cake without a recipe. Now I don't hardly cook since my hubby passed away. I have forgotten how to cook I think. I read through some of these posts and it made me remember some of the GF food that I used to make. There were some good GF cake recipes over the years that I did use a recipe for plus the apple crisp that was such a hit. I can still cook GF for my son and grandson when I visit. They love the apple crisp and that doesn't need a recipe either. Just throw it together and can change the ingredients every time. It is the apples and brown sugar/cinnamon/butter that really makes it good.

Good cooking to all you new and old(not young and old) GF cooks that are out there. Irish

Do a search for a GF fruit cocktail cake without eggs and uses brown sugar. It is great warm with whipped cream on top.

Another easy and fast dessert is a crust with Rice chez or corn chez plus some butter and sugar. Crust the cereal on a cookie sheet with a rolling pin and add the other ingredients. and mix. Place in bottom of 9 x 13 cake pan and save a little of the cereal topping for the top of the dessert. Bake the cereal crust in the pan for 10 minute or so or until it feels like it has firmed up some. Whatever temp works. I usually start at 300 so I don't burn it. Cool and place vanilla ice cream on the top of this crust in the desired amount. Sprinkle the cereal topping that you saved out over the ice cream. Place in freezer. Take out before serving so that it softens some before cutting into pieces. This is really good and you could add anything you want to change the flavor of the ice cream. Irish

[AnneNeville]

Something new to mourn: looks like I may have an egg sensitivity, too. Ugh!

[Kris29]

Hi Anne,

I'm so sorry you're facing all these changes. I love that you call it mourning because sometimes people try to pass it off as no big deal, and it is a big deal. I've been gluten free for a year, and I will never go back - my daily migraines became once-a-month migraines when I cut out gluten, and my fatigue is so much better. But I still mourn for favorite comfort foods and treasured family recipes (my great-grandmother's angel food cake!). I was an avid baker. I made bread once or twice a week for a while and loved baking cakes, cookies, and muffins. It was about the finished product, but it was also such a comforting process.

Everyone copes differently, but I've pretty much abandoned gluten-free baking. There are some substitutes that are very good in their own right, but they're not the same. And, personally, they just leave me missing the things I loved that much more. Instead, I've tried to create new comfort foods and new rituals. There are some amazing traditional cookies made with nut flours, and my aunt has gotten really into making sorbets and coconut milk-based ice creams that are wonderful. Maybe your husband would enjoy incorporating some of these things into his rotation.

My favorite gluten free recipes are ones that just happen to be gluten free, not ones that have been deliberately tweaked to be that way - does that sentence make sense?  (I have a small Pinterest collection. If you're on Pinterest and want to check it out, send me a message, and I'll send you a link.) But a lot of people really love the substitute stuff too, and there is a ton of it. Aldi and Trader Joe's have already been mentioned, and they have a wide selection and decent prices. Health food stores can have even bigger selections but are usually much pricier too.

And I try to comfort myself with the fact that diet changes are a pretty side effect-free way to feel better! At least they do something for me. 

Good luck!

[Carolina]

Dear Anne,

I'm chiming in late, but I developed IBS in the past 6 months.  The 'rumbling' was the first symptom for several months, and I pretty much ignored it.

But suddenly the problem exploded in May, with the IBS-D version (D-diarrhea) and it was exhausting and painful and life changing.  What a surprise at 75!

I did research and discovered the FODMAP elimination plan based on the biology of the small intestine where the problem lies.  Gluten and Lactose are the worst offenders, but several other foods are involved, as well.  A sort of 'strawberries and grapes are OK but cherries are not' "pecans and peanuts are OK but cashews are not"!

The very DAY I avoided the FODMAP foods, my problem almost disappeared!

I have found gluten free bread, and lactose free everything (yogurt, ice-cream, milk, cottage cheese, etc).  But I forgot "not cashews" while we were traveling and paid the price!.

It is a 'food plan' that has instant (for me) reinforcement if I forget what works and what doesn't.

I'm not at the place where I am willing to try to see if I really can't have raisins (for example). Raisins and all dried fruit are part of the FODMAP list.

So far eggs (which are not FODMAP) aren't a problem, nor is the cheese which isn't FODMAP (most hard cheeses are OK). Onions, garlic and mushrooms are OUT of the question, however.  And that is sad for me.

So I gaily have a cheese omelet for breakfast, or lunch or dinner.  but without onions or mushrooms.

I guess I'm not mourning the foods that send me into a tailspin, because the price is so high when I have them.

I'm also now trying the FAST diet, 5:2.  I eat 'normally for 5 days a week, and 'fast' with only 500 calories for two days a week.  I've only had one 'fast day' yesterday, and the next will be Monday (the 'fast' days don't have to be sequential).  I'm hoping this will also help calm my IBS.  and help me reduce my weight.

Ain't life grand?

Regards,  Elaine