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Another study showing us foods being marketed as gluten free may not be. Sadly, the percentages in this study are pretty high. Be safe out there.

http://www.msn.com/en-us/health/health-news/is-my-food-safe-gluten-found-in-32percent-of-food-labeled-gluten-free-new-study-says/ar-BBW3Kt8?li=BBnbfcL&ocid=DELLDHP17

Thanks for stopping.

Brenda

The other night I made what I call “Salisbury Steak”, for supper.  While we were eating, Kevin said, “Now this is what you should blog about”.   He then started moving a few things around for a photo shoot.  (Imagine, all of this from the guy who has long suffered – not always silently – through my taking countless photos of our foods in its’ various stages of preparedness.) I took that as a sign: ‘Brenda, you gotta blog this recipe!’  (I will point out two things:  He may have been a bit more patient because we were just finishing eating when we took the pictures AND, notice, I only have one picture – the man has his limits! lol) 

So, here it is.

Brenda’s Salisbury Steak  (Dairy, egg and wheat/gluten free)

(This is a one pan stovetop recipe.)

2 lbs. lean ground beef

½ cup oatmeal

Diced onion and mushrooms

Lawry’s Salt, pepper and garlic powder

Combine ground beef, oatmeal, onion and mushrooms in bowl, mix it up with your hands and form into patties. (I got 8-10 patties.) Place patties in pan, which is already heated up.  Season the patties with Lawry’s salt, pepper and garlic powder.  I sear each side of the patties to help seal in juices.  Turn heat down enough so they won’t burn – cook, covered, until done.  (You may want to add a little water to pan so patties don’t dry out.)

While patties are cooking, gather the rest of the ingredients you’ll need.

Mushrooms

1 ½ – 2 cups water

2 beef bouillon cubes

Brown rice flour

Potato starch

Salt, pepper, garlic powder and parsley

Worcestershire Sauce

While patties are cooking, slice up some mushrooms.  When patties are close to done, add mushrooms, 1 ½ – 2 cups of water and 2 beef bouillon cubes to pan for gravy.  Bring liquid broth to a boil.  I scoop about ½ cup of the broth out of pan and to that ½ cup I add 2-3 tsp. brown rice flour and 1 tsp. potato starch.  Stir until lumps are gone.  Add mixture to pan of burgers and broth, stir well to mix, making sure to get the scrapings off the bottom of the pan for added flavor.  Season the gravy with salt, pepper, garlic powder, parsley and a couple dashes of Worcestershire Sauce. Let simmer till gravy has thickened.  Ready to eat!

Serve with potatoes or rice and hot veggies – comfort food at its’ finest!

Enjoy!

Thanks for stopping.

Brenda

Disclaimer:                                 

These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!

The other day I had some errands to run and I also wanted to visit my mom.  I got to Portland at 12:00 noon – lunch time at the adult foster care home she lives in.  I really wanted to get a visit in before a 2:00 appointment I had.  I figured I’d grab something quick for lunch and take it to her place so we could eat together.  (Seven years after being diagnosed with dairy, egg and wheat allergies and I still think I can grab something quick – I can’t.)

I had three fast food options: Burger King, Wendy’s and McDonald’s.  I’ve gotten tired of rolling the dice when it comes to fast food, so I pulled into a parking lot so I could do some quick research. I googled each restaurant by name and went to their websites.  From there I found they listed nutrition, ingredients and allergy information for each and every item they offer.  (The sites were all very easy to navigate.  Sorry, I’m not a tutorial kind of gal, you’ll have to figure these out on your own. You’ll be fine.)

My findings that day:

Burger King:  They can only offer me coffee, juice and soda.  They have a very thorough list of the ingredients in their foods.  Also, they have a nice option where you are able to select what foods you need to avoid and they then give you a list of foods that are available for you – or in my case the drinks, no food for me.  www.bk.com

Wendy’s:  I can have a plain baked potato and soda.  They have the little pictures of the allergens in the foods, along with complete lists of the ingredients. (Their chili has dairy in it, go figure.)  www.wendys.com

McDonalds:   I can have a side salad with balsamic vinaigrette, coffee, tea and soda.  They also have a very thorough list of the ingredients in each of their food/drink items.   (Their french fries contain dairy and wheat.)   www.mcdonalds.com

So I whipped into McDonald’s, picked up a salad and arrived at Mom’s at 12:35. (I had thirty minutes invested in finding something I could eat.) She and I ate lunch together and were able to visit for an hour before I had to leave for my appointment.

So, if you’ve stayed away from fast food restaurants; maybe you want to check out their websites – no guarantees.  But keep in mind they are still preparing their foods in common areas and are not using dedicated fryers, so cross-contamination is still a real possibility.  You know best what you or your loved one can or cannot be exposed to.

I was pleasantly surprised to discover fast food franchises have come a LONG way on their websites regarding nutrition, ingredient and allergy information.  Their websites are so much more informative than many of the sit-down restaurants I’ve checked out.  Now if we can just get the sit- down restaurants to dedicate that kind of time and energy to their websites and menus.

Thanks for stopping.

Brenda

Disclaimer:                                 

 These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know? Just read your labels! Do your research!)

 

In November, in my 2^nd post, I mentioned I would write about both of the kids’ and my own “food allergy journeys”; because everyone’s food allergy story and reactions are a little different from the other.  It’s time for Abby’s.

Spring 2008.  Brent was in high school, Abby 8^th grade.  Both were three sport athletes.  Someone always had practice, a meet or a game – always on the go.  Bradley (allergic to wheat, corn and soy) hadn’t lived at home for almost a year and already had an apartment rented for the upcoming summer.  I tucked my gluten-free foods and flours away on a back shelf and in the freezer – within easy reach for when he came home.  Out of convenience, I started using pre-packaged, canned and frozen foods again.

Later that spring, Abby began complaining of stomach aches every few days. In June the stomach aches became more frequent, with the pain right under her rib cage – same as Bradley’s.  We tracked what she was eating, quickly noticing a pattern with dairy and wheat.  I suggested she stop eating both.  No way, she wasn’t going to do that.  When she complained of stomach pain I’d remind her that what she was eating was most likely the cause of her pain.  She stopped complaining to me.

August came and we noticed she wasn’t eating much and looked as if she was losing weight.  She attributed it to conditioning for volleyball: running, lifting weights and practices.  Eventually I got her on the scales, discovering she’d lost 18 pounds since spring.  She admitted that because it hurt so much to eat, she’d decided it was just easier to eat very little.

Our doctor did routine bloodwork and referred her to a Gastroenterologist (GI).  The GI prescribed Nexium and ordered a HIDA Scan to check her gallbladder function.  No gallbladder issues.  She ordered an upper endoscopy for November (3 months out).  I called their scheduler asking for an earlier appointment.  Not possible.  I asked, “How many more pounds would you like Abby to lose before she is deemed sick enough to move up testing?”  I then added, “Get her in sooner or release her records so I can take her to another specialist.”  They got her in two weeks later.

They did biopsies, checking for Celiac Sprue and infection.  No Celiac, no  infection, nothing life threatening; but she did have ulcers – on the verge of bleeding! I got her into the allergist where she was diagnosed with dairy, egg and wheat allergies. (We’d missed the egg issue when trying to figure this out on our own.)

Abby didn’t want to believe the diagnosis and she wasn’t ready to make such a drastic change to her diet. She’d do good following the diet for a week or two, then eat ice cream or pizza; ending up bent over in pain, crying.  This was killing me.  Finally, I broke, telling her I couldn’t feel sorry for her anymore.  She was 15 and knew what had to be done.  I would continue to buy and prepare the foods she could eat, but I couldn’t force her to eat them.  She soon realized that she was the only one that could fix this.  She stepped right up, followed her diet and started feeling better.  Part of her motivation was the fact that the allergist had told us because of her young age at diagnosis, if she adhered strictly to her diet for a full year, her body may “reset” itself allowing her to eventually reintroduce dairy, egg and wheat.

After one full year she was, and is, still able to eat all three foods.  It’s been eight years and she’s doing great.  She has found when eating any of the three foods, moderation is key.  If she eats too much dairy or egg she will have GI troubles; too much wheat and she breaks out in hives.  (That’s a new reaction.)

My thoughts:  First, if you feel your doctor isn’t listening to you or proceeding the way you feel they should, let them know you’re dissatisfied.  If necessary, find another doctor who will take you seriously.  Secondly, our allergist told all three of us we could try reintroducing our problem foods after one full year of abstaining.  It didn’t work for Bradley or I, but fortunately did for Abby.  Check with your doctor if you’re wondering if this may work for you or your loved one.  Every individual and their food allergy are unique.  Your doctor will know what is best for your situation.  (Remember, I am not a doctor.)

Thanks for stopping!

Brenda

Disclaimer:                                

 These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know? Just read your labels! Do your research!)

 

 

Yesterday morning Kevin and I were in Okemos for an appointment and some shopping.  (He needed work boots, dress shoes, a shirt and tie.  Trust me, if he didn’t need these things, he wouldn’t have been shopping with me.)  After having made all but one of our stops, we talked about the fact that the morning was shot and we still had to go to Whole Foods for a few things.  With a 45 minute drive home still ahead of us, after Whole Foods, we debated if we wanted to get something to eat now or wait till we got home.  To many, this may be a no brainer – just grab something quick.  To us, this is not a decision which is made lightly.  Fast food and an allergy to dairy, egg and wheat do not make good partners.  We weighed our options; options which are totally dependent upon our location.  I have five “go to” restaurants where I can grab something quick to eat; either eating in or if needed, on the go.  Which one I choose is solely based on where I am and which of the five is in the area.

My five options:  Qdoba for a burrito bowl, Chipotle for a burrito bowl, Pancheros for a burrito bowl, Taco Bell for 2 or 3 crunchy tacos – NO cheese or Wendy’s for a side salad w/balsamic dressing.  As much as I enjoy these foods, it does get a bit monotonous eating pretty much the same thing whenever I need a quick bite to eat.  (We do occasionally go out to a sit down restaurant, but we really didn’t have time for that.  Sit down restaurants are a huge commitment for us.  I will expand on eating at sit down restaurants in a future post.)

I reminded Kevin that Bradley has mentioned to me, more than once, that I could actually eat at Whole Foods.  They have a salad bar and a hot buffet, and also a small sit down café where you can order food.  Our decision was made; it was time to check out Whole Foods as a lunch option as well as a grocery store.  We spent a fair amount of time walking around the two hot food buffets.  Each food item was labeled with its’ name and a complete list of ingredients used when preparing it.  Just being able to read the list of ingredients myself was so comforting when choosing what to eat.  It removed the apprehension I have at other restaurants when placing an order and my well-intentioned server replies with, “Yeah, I’m pretty sure they don’t put butter on the vegetables.  It’s just like a spray of some kind.” I am not reassured by that comment and I can’t order food on their assumption and run the risk of a 2-3 day migraine afterwards.

After circling the buffet countless times, we got our plates and made our choices.  Next we went to the cashier and paid for our food.  (They weigh your food like they do in a cafeteria.) Both of us were a bit surprised when given the total.  We’d been expecting this endeavor to be a bit “pricey” and were pleasantly surprised to find out my lunch was only $4.50 and Kevin’s, $8.50.  This was less than we spend when we both get a burrito bowl or eat at Taco Bell.  After paying, we were told we could sit anywhere we’d like to in the café.  Other than the food having cooled a bit while waiting in line to pay, it was really good.  I got a BBQ chicken breast, some potato fingerlings and steamed asparagus with onions.  Kevin also got the BBQ chicken, but opted for zucchini and carrots with fennel and a favorite he never gets at home, macaroni and cheese.  He said the mac and cheese was very good; even though it was the “low calorie” version.

I am confident I will be doing Whole Foods for lunch again.  If I don’t have time to sit down to eat, I can always pick something up from their deli.  They have a wide range of salads and they even have some that are made with egg-free mayo.

Not the best picture, I had to take it quick, food was getting cold. 

A couple quick notes on my five options listed above.  The employees at Qdoba, Chipotle and Pancheros are all pleasant enough when I ask if they can change their gloves before preparing my burrito bowl.  I ask them to change their gloves; because they use their gloved hands when putting the toppings on the burrito bowl, not utensils.  Also, there are times that I will see shreds of cheese in the lettuce or guacamole.  If I tell them I have a dairy allergy, they will take out a new container of lettuce or guacamole to put on my burrito bowl. (Qdoba on W. Saginaw, Lansing is really accommodating.)

At Taco Bell (in St. Johns), when I ask that my crunchy tacos have NO cheese, they always ask if I have an allergy.  When I respond, yes – they not only make a note of it on my order, they also walk to the back and tell the individual that will be putting my order together that I have a dairy allergy.

At Wendy’s, when I order the side salad, they will also bring out all of the different salad dressing packets so I can read the ingredients listed on each packet enabling me to choose one that works for me.

I hope this post helps a little if you’re looking for someplace to stop for a quick bite.

Thanks for stopping.

Brenda

Disclaimer:                                

 These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know? Just read your labels!)

 

 

“What’s in a name?  That which we call a rose by any other name would smell as sweet.”  (William Shakespeare – Romeo and Juliet)

The above quote is actually quite relevant to today’s post as I discuss the fact that there is more than one way to say milk or egg or wheat or any of the top 8 allergens when listing the ingredients in food products.

I keep saying you need to read, read, read your labels.  In fact I stressed this in one of my previous posts titled, “They Put WHAT in Body Wash?” in which I discussed personal care products and their often hidden ingredients.  This time I want to touch on food labels and what it is, exactly, that you are looking for.  While the food industry is getting better at listing ingredients in our food products, they still have a long way to go.  The following is para-phrased from www.kidswithfoodallergies.org “The FDA food allergen label law requires food to state if they contain a top 8 allergen…But there are many foods and products that are not covered by the law…”.

A perfect case in point is coffee creamer, sometimes labeled as “non-dairy” or “lactose-free”.  About 5 years ago, I used a non-dairy coffee creamer for several months, not knowing it actually did contain dairy.  I kept having headaches and eventually discovered my non-dairy creamer contained “casein”.  Casein is a derivative of dairy.  Simply put – it is a dairy protein.  – Definition of casein: The main protein present in milk and (in coagulated form) in cheese.  It is used in processed foods and in adhesives, paints, and other industrial products -. (www.oxforddictionaries.com). This was a lesson learned the hard way.  Go to www.medbroadcast.com  and search non-dairy creamer.  You’ll get quite an education.

So while I am now able to find casein listed quite easily on many products, I’ve found there are many other ways to say, not only dairy, but egg and wheat – and all of the top 8 allergens. (For example when a food lists “natural flavoring” that is often another way to say wheat without saying wheat.)  I know I mentioned in my previous post that I wanted to compile a list for you to reference, but with so many different allergies out there, I think I need to suggest that you take to the internet to make your own list specific to your allergies.  Go online and google, as an example – milk allergy avoidance list. I found this site  (www.godairyfree.org/dairy-free-grocery-shopping-guide/dairy-ingredient-list-2), among many others. Check out several sites and you will discover that some sites are more thorough than others.  Use whichever site you feel best meets your needs.  You may want to keep the list(s) on your phone to reference while shopping.  Good luck.

Thanks for stopping.

Brenda

Disclaimer:

These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know? Just read your labels!)