Round Two: Our Second Encounter with Food Allergies

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!)

Frozen Chocolate Covered Peanut Butter Banana Bites

So…I thought this week’s post would be easy –a really easy to make frozen treat. I don’t want to scare anyone off. It’s not that difficult, it’s just kind of messy. And, because it had been so long since I’d made these, I actually made it more complicated than it needed to be. Fear not! About halfway through the process, I figured things out.

Let me start from the beginning. Pictured below is the recipe, which was featured a number of years ago, in Kroger’s “My Magazine”. They were one of several, aptly named, Craving Crushers. (I will give props to Kroger on this magazine, although I can’t say for sure if they still print it. I’d get it in the mail and I’d always find at least one recipe I wanted to try.) www.kroger.com

Pretty simple recipe. No measurements, very little instruction. (Sorry about the oil spots on the page, I’m a messy cook.)

The only thing I do differently from their recipe, is that I melt about a ½ teaspoon of shortening with the chocolate. This helps harden the chocolate so it won’t melt so quickly in your hands.

You can see within their recipe, they give two options. One: You can dip individual banana slices in the melted chocolate. Two: Spread peanut butter between two banana slices, before coating with chocolate – making “peanut butter banana chocolate covered sandwiches”. Kevin and our kids are all peanut butter fans, so I always go for the “sandwiches”

My process: As I’ve stated before, some things go smoother than others. While, in the end, this recipe turned out great; I am posting pictures to show you that it wasn’t a picture perfect process for me.

Slicing the bananas, putting the peanut butter between two banana slices and even melting the chocolate chips and shortening was easy. Where it got difficult, was, for the life of me, I couldn’t remember how best to coat these little buggers.

First I tried dipping them in the melted chocolate. The bowl I’d used wasn’t quite deep enough to cover the whole thing, so I kind of rolled them around in the chocolate. I had to squeeze the bananas together, because with the peanut butter inside, they kept wanting to slide apart. This was not working.

Next, I held one sandwich between my fingers and kind of “frosted it” with a spoon. (See picture.) Not the effect I was looking for.

Time to stop and rethink. A light finally went off in my head. I lined up several of the “sandwiches” on a wax paper lined cookie sheet and then placed a large dollop of melted chocolate on the top of each. Slowly, the chocolate slid down the sides. As the chocolate was sliding, I loaded my spoon with melted chocolate and kind of frosted the sides (like a cake).

Chocolate sliding down the sides, before I frosted the sides.

After that, things went well. My version of the recipe is posted below and as you read it, you will see what you need to do to finish.

Brenda’s Version – Frozen Chocolate Covered Peanut Butter Banana Bites

Line a cookie sheet with wax paper.
Three bananas, sliced.
Spread peanut butter between two banana slices, making a sandwich. Place each sandwich on the lined cookie sheet.
Melt the “Enjoy life” semi-sweet Mini Chips and “Enjoy life” dark chocolate regular size morsels. (You don’t have to use two different chocolates, one chocolate will still taste great.) Microwave morsels in a microwave safe bowl, on high, 20-30 seconds at a time, stirring each time.
Don’t forget to add a ½ teaspoon shortening to chocolate.
Place a dollop of chocolate on the top of each banana sandwich. As chocolate is sliding down the sides, load your spoon with more chocolate and frost the sides similar to frosting a cake.
That’s it, the hard work is done. Place the cookie sheet in the freezer for 20-30 minutes allowing a hard chocolate shell to form. Remove cookie sheet from freezer. Put treats in an airtight container and back in the freezer.
Pull out one or two treats at a time to satisfy a craving for something sweet.

On the left: The treats I fumbled with.
On the right: The treats I placed the dollop of chocolate on top.

Ta-da! The finished product. A bit lopsided, not picture perfect, but still tasty.

Thanks for stopping.

Brenda

Disclaimer:

Tying Up Some Loose Ends – Part II

This is a continuation of last week’s post on different products I’ve recently tried. My last post focused on purchased foods – the good and the bad. Today’s post will again, focus on purchased foods.

“Herdez” Guacamole Salsa (Mild): Saw it, it was on sale and I picked it up on a whim. Really good, with just a little bit of bite. I will be buying this again.

“So Delicious Dairy Free Coco Whip!” Coconut Whipped Topping: So excited to find this in the freezer section! The guy at Whole Foods told me they’ve carried it for a few years now. Who knew?? Its’ just like Cool Whip – only without the dairy. It is a coconut milk product and every once in a while I could taste the slightest hint of coconut. Kevin (who is not a fan of coconut) said he never picked up the coconut taste. Glad I bought two tubs of this, we already ate one.

“Kirkland Signature Nut Bars”: Very good. They reminded me of a “Kind” bar. Our friend Lerry had these. He said he bought them at Costco. I’m not a Costco member, but I did find I can order them online.

This looks a little rough. It’s been riding around in my purse for a week.

“365 Everyday Value” Strawberry fruit bars: These are a Whole Foods brand product. They reminded me of the “Outshine” Fruit Bars. I’ve not compared ingredients between the two. I do know; I could only eat ½ of the bar because it was really sweet. The jury is still out on these. I need to do a little more research.

“Albanese” brand gummy candies: Our nephew, Hennace, recently stayed for two weeks with us. It bothered him that my dairy, egg and wheat allergies greatly limited my candy options. He made it his mission to find a candy I could eat and also buy locally. (Small town = three gas stations/party stores and a dollar store – no grocery store). He found the Albanese candy at the Dollar General here in town and bought two bags for me. Towards the end of his visit with us, Hennace bought one more bag of the Albanese candy – at an “AGO” gas station we stopped at while driving north for a camping trip.

While camping; we stopped at the Tubb’s Lake Resort camp store, which was near our campground. We picked up the usual things and Kevin and Hennace both ordered hot fudge sundaes before we left. While waiting for their order to be completed, Kevin looked in their little frozen treats freezer. He found individual “Outshine” frozen fruit bars and one pint cartons of “Almond Dream” Cappuccino Swirl ice cream. Winner, winner, chicken dinner! Woohoo!! I bought the Almond Dream ice cream. The fact that they actually carried 2 different dairy-free individual treats made my day. I let the girl working there know how much I appreciated it. Positive feedback will hopefully convince them to continue carrying these items.

Carton’s a little frosty, but you can see what you need to. Good ice cream.

What I’ve discovered while writing these last two posts, is that not only do I need to look around a little bit more while buying groceries, I also need to look in places where I’d least expect to find food items I can safely eat. Places like Rite Aid, the Dollar General, a gas station and a small camp store. If stores are making the effort to carry some food allergy friendly foods, we owe it to them to not only buy these products, but also thank them for selling these items. They need to be made aware that what they are doing makes a difference to us. They also need to know that the extra effort they are making to provide these foods is worth it.

Thanks for stopping!

Brenda

Disclaimer:

Tying Up Some Loose Ends

Recently, I flipped through my phone discovering pictures of foods I’d intended (but forgotten) to post about. I found foods I’d baked from mixes, pre-made foods I’d purchased, foods others bought for me (bless their hearts) and even a couple meals I’d photographed intending to post; along with their recipes. Looks like it’s time to tie up some loose ends and I gotta tell you, this is going to take more than one post.

Today’s post will focus on purchased foods – the good and the bad. {If you follow my Facebook page – Vegan with a Side of Beef – some of the foods may look familiar. I sometimes post a picture on FB, but don’t blog about it. Check out my FB page sometime if you haven’t.}

“Better Bites Mostess” Mini Cupcakes: Oh, Yum! So satisfying, just one or two will take care of your sweet tooth. They keep well in the freezer. I bought mine the end of February. My last cupcake (pictured) was photographed on May 17^th, right before I ate it. I can only find them at Whole Foods.

These are mini cupcakes, this cupcake is on a saucer.

“Lucy’s” gluten-free cookies: So good. Chocolate Chip, by far, my favorite. Second favorite: the Sugar Cookies. They remind me of the crunchy sugar cookies (kind of a flower shape with a hole in the center and large sugar sprinkles on top) that my mom used to buy. The Cinnamon Thins are good too. I have a hard time finding these cookies locally, but can find them in Whole Foods. I found the package in my picture in a Gladwin Rite Aid. (That’s why it’s setting on the dashboard of the truck.) Recently I found these cookies sold in a bag of six individual cookie packets. Great to keep a packet or two in the car!

“Simple Mills” Naturally Gluten-Free Cookie: Another good cookie. I’ve found Chocolate Chip Crunchy and the “Soft Baked Snickerdoodle”, at Whole Foods. The soft cookie is a nice change because it’s hard to find “soft” gluten-free baked goods.

“nature’s bakery” Gluten Free Fig Bar (Raspberry): I have a nephew who shares the same food allergies as myself. We bond over food. He’s great about sending me pics and links of things he finds dealing with our like food allergies. He recently returned from California and brought back a “nature’s bakery” bar for me. Although it traveled in his luggage and got a little squished, it still had great flavor and a soft cookie texture. I will be looking for more of these.

Imported from California. lol. I haven’t taken the time, yet, to see if they’re sold locally.

Dairy-Free Yogurt Alternative Fails: Woof! I don’t want to offend anyone or hurt someone’s feelings, but wow, I found some bad dairy-free yogurts. I’ve pictured three different brands I recently tried with my thoughts in the caption below. Personally, I will stick with the “So Delicious” Dairy Free Coconut Milk Yogurt Alternative.

Had a fake berry taste. It just wasn’t good, which is surprising to me because Almond Dream has some very good products.

Bad karma, bad yogurt. I was disappointed, always looking for something new.

This had the strangest after-taste that just wouldn’t go away. Guess the fact that they had a bunch of them on clearance should have clued me in.

Brownie mix fails: I just can’t seem to find a brownie mix that works for me. Years ago, I had one that made a really good brownie (it may have been “Bob’s Red Mill”). – The first time I made them for Abby, she ate the whole 8”x8” pan in one sitting! Not kidding. – I keep trying different mixes, hoping for the best. They take forever to bake, do this weird bubbling; almost breathing thing, are extremely oily and chewy – until they cool and become oily and rock hard. If anyone can help me out, feel free to leave a comment.

The picture doesn’t show how awful these baked up. There was a slick of oil on the bottom of the pan and the brownies were oily to the touch. What a shame, because they smelled awesome.

These baked up just as badly as the others. Again, what a shame.

Next post will have even more products I’ve tried.

Thanks for stopping!

Brenda

Disclaimer:

New York City, an Ostrich Egg and Vegan Sheperd’s Pie

On a recent Friday in May, Kevin and I flew to New York to spend five days with our son, Bradley. We had a 3:05 p.m. flight scheduled to land in Newark, NJ about 5:00 p.m. Bradley would meet us at the airport. Because it would be close to dinnertime, our commute to his apartment would be one and a half hours and it is difficult to find something I can safely eat at an airport, we agreed I should bring food. Friday morning I packed 2 sandwiches, apples and a couple corn chip & guacamole snack cups. I put them in the fridge and proceeded to forget about them – until we were halfway to the airport. I texted Bradley, asking him to bring food to the airport. Next, I sent Brent a text, telling him to grab the sandwiches when he stopped at our house that evening. (He later sent me a message saying the sandwiches “were good, even the one made with your bread.” High praises for sliced gluten-free bread. (I use Schar Gluten Free Artisan Baker Bread.)

Bradley met us at the airport with an orange and bananas, which we ate while waiting for the train. When initially planning our trip we’d agreed, because of our food allergies, we would prepare the majority of our meals. Also, for the next five days our only mode of transportation would be either on foot or subway. (Bradley does not own a car, typical when living in New York City.) Every place we planned to go would be at least 45 minutes from the apartment. So, with the logistics involved and our food allergies, it would definitely be wise to pack a small cooler with food for each outing.

We dropped our luggage at his apartment and walked to the corner grocery store. We bought fresh chicken, roast beef, bacon, sandwich meat, carrots, celery, onion, peppers, lettuce, potatoes, bananas, apples, grapes, gluten-free bread and bagels, regular bread, cheese, dairy-free yogurt, corn chips, salsa, Lara Bars and almonds.

Back at his place, we made chicken stir fry and planned our meals and snacks for the next 5 days.

Breakfast: We would eat the breakfast foods we’d bought, every morning before leaving the apartment.

Snacks to Pack: Celery, carrots, grapes, apples, almonds and Lara Bars.

Lunch: We made chicken salad for sandwiches. Sandwich meat could be used for sandwiches or lettuce wraps. Because we would be sight-seeing and the weather was favorable, we planned to eat lunch at outdoor seating areas or parks. (That worked well for us.)

Dinner: We planned to eat a second dinner at home – beef stew. We’d also been invited to a cook-out on Monday, which would cover another meal. To finish out the trip, we figured we should be able to find a restaurant or two, that would accommodate all of us.

Bradley said he wanted to make omelets for Sunday brunch on Mother’s Day. On Saturday, we would make a trip to the Union Street Farmer’s Market for duck or quail eggs. {SIDEBAR: Bradley and I are both allergic to chicken eggs. Four years ago, I learned that some individuals with an allergy to chicken eggs are able to eat other bird eggs. Bradley and I both researched this for about a year before feeling confident in trying a duck egg. Neither of us had a reaction. Bradley has also had good luck with quail eggs. I have to STRESS here, that neither he nor I has an allergic anaphylactic response to eating egg. I get migraines, he gets hives and swelling – nothing life threatening. I am not advocating, nor suggesting to anyone to go out and try different eggs. I am simply recounting our experience. If you are intrigued by this subject – please, do your OWN research, and talk to your doctor before trying another bird egg. Below are 3 sites to begin your research.}

Union Street Farmers Market: On Saturday by the time, we got to the Farmer’s Market, it was raining and many of the vendors were packing up. We were unable to find duck or quail eggs, but did find gluten-free Vegan Sheperd’s Pie. We bought two. Kevin passed on the pie, saying he’d order take out. As we were leaving the market, Bradley spied a sign reading – “Ostrich Eggs”. He’d researched ostrich eggs as well as duck and quail eggs finding favorable results for each when it came to us being able to eat them. We paid the vendor $35 and carefully wrapped it for the ride home.

Sunday: We spent part of our morning Googling our questions about ostrich eggs. (One egg is equivalent to 15-24 chicken eggs, weighing 3.5 – 5 lbs. Ours weighed approx. 2 ½ pounds so we surmised it was about 15 eggs worth-give or take.) We took pictures of the egg alone, with other foods and with me. We filmed ourselves cracking the egg open. We had a blast. We made a large omelet for brunch. Ultimately, we got another omelet and 2 meals of French toast out of it. It was definitely worth the $35, for both the deliciousness and the entertainment. That evening we ate the Vegan Sheperd’s pie. While it looked yummy, I was a bit disappointed. I like beans and all, but, in my opinion, there is such a thing as “too many beans”. Also, it was kind of dry. We both said we thought it might taste better with chicken gravy. lol (Kind of defeats the purpose of the whole “vegan” thing.) Overall, Bradley said the pie wasn’t bad.

Chicken egg (left), Ostrich egg (center), Avocado (right)

Me holding the chicken egg and the ostrich egg.

Shell was so hard, we just took the top off and poured into bowl.

The three of us did find one restaurant we could all eat at; Noon Mediterranean, a fast food restaurant. (It’s like a Mediterranean version of Qdoba.) It was good. I’d never heard of anything like it before and then last week Brent and I were in Southfield, MI and we found Shwarma Grill – same concept. Yay!

Hoping I gave you some ideas, again, for eating while on vacation. It is more of a challenge when flying, especially if you are staying in a hotel. Individual serving size packets of nuts and seeds, Glutino gluten-free pretzels, Lara and Kind bars all travel well. If your hotel has a mini fridge, you’re golden. If not, utilize your phone for finding food specific restaurants to meet your dietary needs. When traveling with food allergies you just have to plan ahead and be creative.

Safe travels everyone, as we begin the summer vacation season!

https://www.inspiredmylove.com/duck-eggs-vs-chicken-eggs/

https://www.thehealthyhomeeconomist.com/duck-eggs-less-allergenic-more-nutritious/

https://www.localharvest.org/blog/16682/entry/duck_eggs_vs_chicken_eggs

Thanks for stopping!

Brenda

Disclaimer:

Road Tripping.

In the past three weeks, we’ve been gone more than we’ve been home. While we enjoy traveling; traveling with food allergies can be challenging. Because two of our last three outings were spent driving to see out-of-town friends, I’ll touch on a few tips/hacks for road trips.

Can you eat breakfast before you hit the road?

Breakfast, by far, is the most difficult meal for me to eat at a restaurant. Whenever possible, we eat breakfast before we leave for a road trip. If we can’t eat before we leave, I bring Kevin’s Greek yogurt and my coconut milk yogurt and muffins or a coffee cake that I’ve made. We bring our own coffee so I can use my coconut milk coffee creamer.

Pack food for the road, so you don’t have to stop for snacks or meals while driving to your destination.

I pack a small basket with bananas, Lara Bars, Kind Bars, Glutino pretzels, Van’s crackers, maybe a few Starbursts or Skittles. I also pack a small cooler with carrots and hummus, celery and peanut butter, apples, grapes and water. Not only are these foods handy for the drive, they also make for convenient snacks to enjoy throughout your trip. If we will be driving through lunch, I pack sandwiches to eat as we drive. (Side note: When we do our annual fall color tour with our friends, the Kleins, we pack foods that we can grill at a roadside park.)

Additional items I like to pack.

In my little cooler I also pack my Natural Bliss Coconut Milk creamer, a small container of Earth’s Balance Buttery Spread, almond milk and “Just” Ranch Dressing. I put each of these items in containers that are small enough to carry in my purse so I can take them to a restaurant or down to the hotel breakfast. I also pack a couple So Delicious Coconut Milk Yogurts. I can never be sure what my breakfast options will be, so I always have my yogurt if needed. Even if we’re staying with friends, not at a hotel, it’s still nice to have these items with me so I don’t have to make a grocery stop immediately.

Check out the local grocery or health food store(s).

I do this for a number of reasons. First off, while I’ve brought some food with me, I still need to pick up a few more items for the trip because it’s just a pain to bring it all from home. What do I buy? It depends where we’re staying. If we’re staying at a hotel, that means we will be eating most of our meals out. Because I don’t know what I will be able to order at the restaurant my grocery purchases usually consist of fruit, sandwich meat, lettuce and maybe a bag of chips. I buy these items in case my food options were limited at the restaurant, and at least I’ll have something I can eat when we return to the hotel. When staying with friends in their home, we eat in most of the time. In that situation, we pick up the fresh fruits and vegetables, meats and whatever else we will use to prepare our meals. If we do go out to dinner at some point, I still have food at the house if I couldn’t get much at the restaurant.

Second, I’m curious. I like to see what allergy-friendly foods they may carry. It’s interesting to see how different the selection and variety are from one store to the next, depending on the location you are visiting. You may find something new you’d like to try. Maybe they carry an item you’ve been unable to find for a long time or they have something you’ve run out of. (Last summer we were camping up by Coldwater Lake for a week and I ran out of beer. The little party store across the street actually carried my “Red Bridge” Gluten Free Sorghum beer. Winner, winner, chicken dinner! You have no idea how very few places sell that particular beer. I bought a 6-pack.)

Grocery store visit:

One of our recent road trips took us to the East Tawas/Tawas area to stay with friends. My friend, Julie, and I stopped at Neiman’s Family Market to pick up food for the two days we were staying. I was pleasantly surprised by their large selection of “allergy-friendly” foods. Some of the items were placed throughout the store and they also had a section devoted to gluten-free foods. The large variety of brand names was impressive. We picked up a box of “1-2-3 gluten free Sugar and Spice Pan Bars” for dessert that night, a bag of “Full Circle Gluten Free Waffle & Pancake Mix” and some fresh blueberries for Saturday’s breakfast. We all enjoyed the pan bars for dessert and the blueberry pancakes were delicious. Saturday afternoon, Julie and I went back to Neiman’s so I could take pictures of their gluten-free section. – Yes, I’m that person. – (The pics are below, be sure to check them out.) Also we stopped because I wanted to pick up two more boxes of the “1-2-3 gluten free pan bars” for home (Julie bought one also), and a number of items I’d never tried before. I bought a “Simple Truth Organic Gluten Free Cornbread Mix”, a “Simple Truth Organic Gluten Free Chocolate Cake Mix”, “Ken’s Steak House Apple Cider Vinaigrette Dressing” and two different brands of yogurt. One was almond milk and the other coconut milk and both were yucky, and I put their names out of my mind. (Doesn’t really help you much, or me for that matter, because now I can’t remember what I should never buy again.) I think I will stick with my “So Delicious Coconut Milk Yogurt” – which they also sold; as well as the “So Delicious” ice creams. Hopefully you can zoom in on my pics enabling you to see everything they had.

Neiman’s Family Market (image 1)

I’ve preached enough. Hoping maybe you can come away with a nugget or two of knowledge to use when planning your next road trip vacation.

Thanks for stopping!

Brenda

Disclaimer:

May is Celiac Awareness Month

Giving a big “shout out” to acknowledge Celiac Awareness Month. While I don’t have Celiac Disease, I do eat a wheat-free/gluten-free diet (as well as dairy-free and egg-free). I find that information regarding Celiac Disease is helpful for anyone living gluten-free. I’ve attached a link, which explains Celiac Awareness Month. It also has a description of Celiac Disease and lists some activities and events for May. http://www.whathealth.com/awareness/event/celiacawarenessmonth.html

In keeping with Celiac Awareness Month, I’m also posting an NPR article titled “When Going Gluten-Free Is Not Enough: New Tests Detect Hidden Exposure”. (Thank you Tim, for sending me this informative, yet, somewhat distressing article.) This article is a must-read; whether or not you, or a loved one, is living gluten-free. It sheds some light on the fact that although an individual is eating gluten-free; there are new studies suggesting there are far greater incidences of gluten exposure than ever realized. It is a very eye opening and somewhat alarming article. If this is happening with gluten-free products, the food industry’s “darling”; where everyone is tooting their “gluten-free horn” – what’s happening with other foods that claim to be free of certain food allergens? How closely are food manufacturers really watching for cross contamination, etc. in the lesser known food allergies?

When we first started living gluten-free at our house, it was hard to find gluten-free foods. I had to learn to cook and bake gluten-free from scratch, unable to buy pre-packaged mixes and products. Over the years, I’ve lightened up a little and buy some pre-packaged items, but for the most part I still cook/bake from scratch.

When I do pick up something in a box – I read, read, read my labels. (http://veganwithasideofbeef.com/index.php/2018/02/28/read-read-read-your-labels/) While reading the ingredient label, I also look for one of two statements below the ingredient list: “May contain trace amounts of…” OR “Manufactured in a facility that also processes foods containing…”. If either of those statements names any of my food allergens, I put it back on the shelf. Cross-contamination is real and it’s not worth the headache, literally or figuratively.

Check out the article below.

When Going Gluten-Free Is Not Enough: New Tests Detect Hidden Exposure

April 3, 20188:00 AM ET

JILL NEIMARK

For the 3 million people in America (myself included) with celiac disease — an autoimmune disorder triggered by the ingestion of gluten — culinary life is a series of intricate leaps, accommodations and back-steps. We peer at labels, know the difference between “gluten-free” and “certified-gluten free” and keep a dedicated set of dishes and pots at home to avoid contamination by flour dust, crumbs of bread and bits of pasta indulged in by family members or roommates.

Even so, there are regular mishaps — like the gluten-free Cheerios that weren’t, or the news this past February that Chobani had recalled almost 85,000 cases of Flip Key Lime Crumble yogurt because they contained gluten, even though the containers were labeled gluten-free.

But now, two worrying new studies suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, may be far greater than we ever realized. A February study in the American Journal of Clinical Nutrition looked at gluten exposure detected by two new tests, one for urine and the other for stool. The tests detect peptides of gluten that make it through the digestive tract intact in all of us. (Nobody completely digests gluten, but most individuals don’t have an adverse reaction to the undigested molecules).

Amounts of daily gluten in a regular diet can soar as high as 7,500 mg on average for women, and 10,000 mg on average for men. For celiacs, the recommended limit for safe consumption of gluten is a mere 10 mg a day — any more than that tiny amount can trigger symptoms, and if exposure is ongoing, intestinal damage. That’s because in celiac disease, gluten triggers an autoimmune response that damages the intestinal lining and impairs absorption of nutrients. The study, which examined data on individuals from two different clinical programs, found the average amount of gluten consumed on a gluten-free diet was 244 mg (by stool analysis) or 363 mg (by urine analysis).

“This study reflects what many celiacs experience in real life,” explains analytical chemist Jennifer Sealey-Voyksner, one of the study’s authors. “I was diagnosed with celiac in the early 2000s and even on a gluten-free diet, I was still getting sick. I began to actually analyze my own food using mass spectrometry techniques, and I found out that some of the gluten-free pastas I was eating, and even a body wash I was using, contained gluten.”

In another study last year, the urine test for gluten exposure found that an astonishing 45 percent of children and 48 percent of adults on a long-term gluten-free diet were nonetheless being exposed to measurable amounts of gluten.

The results go a long way toward explaining the decades of reports showing that somewhere between 30 and 50 percent of patients with celiac disease and on a gluten-free diet still have damaged intestines that have not fully recovered — even in the absence of obvious symptoms. That raises their risk of numerous health problems including infertility, osteoporosis and bone fracture and even lymphoma.

“This analysis rocked me to the core,” says dietitian Tricia Thompson, who founded Gluten Free Watchdog, a site that offers education and gluten-free food testing and sometimes wrangles with the FDA or corporations to press for stricter oversight.

“If the gluten levels reported in this analysis are reasonably accurate and can be corroborated by additional studies,” says Thompson, “this raises so many questions — such as, how good is our counseling of celiac sufferers, and how often are they being exposed through cross-contact?”

Cross-contact can start at the farm, where gluten-free crops might be grown adjacent to, or rotated with, gluten-containing crops. It can also occur anywhere down the line in processing, packaging and shipping. When Thompson reported the study on her Facebook page, which has over 17,000 followers, worried comments spooled out, ranging from concerns about airborne gluten from the bakery section of supermarkets, to cross-contact from wheat-eating family members, to a report from one woman with a gluten-detection dog able to reportedly detect down to 1 part per million (the dog alerted her to gluten on her shopping cart). A lament from one person with celiac disease seemed to sum it up: “There is no safe place in this world for a celiac. It breaks my heart.”

If individuals with celiac disease want to know whether their diets are compliant, the bowel and urine tests are now available for home testing, without a prescription, from a company called Glutenostics. It is recommended that a patient work with his or her doctor and a dietitian to interpret results and get subsequent counseling. The urine test, says Glutenostic’s managing partner, organic chemist David Winternheimer, is probably not sensitive enough to detect inadvertent exposure to gluten.

“You have to eat 500 mg of gluten, or about two bites of bread, for the urine test to be positive,” says Winternheimer, “and most people on a gluten-free diet don’t get that much.” Instead, the urine test is recommended primarily for caregivers and parents who want to be sure their children are adhering to the diet, especially when away from home.

The stool test, in contrast, requires only 50 mg of gluten (roughly the amount present in a dime-sized bundle of breadcrumbs) and can measure intake accumulating over several days. The stool test is unlikely to catch a low-level, one-off cross-contact event, but could be useful for detecting highly contaminated food or ongoing consumption of low levels of hidden gluten. “If you are concerned that you have been regularly exposed to cross-contact from gluten over a period of days,” says Thompson, “you may find the stool test useful.”

Winternheimer confirms: “Patients who are symptomatic and not sure if the cause is gluten, or patients whose bloodwork still tests positive for gluten exposure, may want to utilize this test.”

If the stool test is positive, an audit of possible sources of exposure is in order — from other household members to foods or medicines that may contain hidden sources of gluten. “A dietitian may choose to have patients keep detailed food records,” says Thompson, “that can be used alongside the results of stool testing to help determine possible sources of exposure.”

For Jennifer Sealey-Voyksner, these results point to the fact that a gluten-free diet may just be inadequate as a solitary treatment option for many individuals.

“I just got ‘glutened’ yesterday at a restaurant,” she says. When she ordered a sandwich on gluten-free bread at her regular deli, a new person in the kitchen mistakenly used regular bread. Several bites in, she started to experience symptoms — “brain fog and some cramps,” as well as other gastrointestinal distress, she says, knocking her out of commission for another day.

“I’m one of the more sensitive folks,” she says. “It doesn’t take very much gluten for me to show symptoms. There is a great need for more accurate tests to measure gluten in foods, as well as therapeutic drugs, either to work alone or in concert with a gluten-free diet.”

This is their link:

https://www.npr.org/sections/thesalt/2018/04/03/598990638/when-going-gluten-free-is-not-enough-new-tests-detect-hidden-exposure

Thanks for stopping!

Brenda

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Short and Sweet.

Short and Sweet…that describes today’s post, today’s recipe and the bundle of energy I got this recipe from, my friend, Terri Dilley Howland. She calls it an “Energy Ball”. I can’t really say if it gives me energy, but I know if I eat 1 or 2 of these in the middle of the day, it’ll hold me till dinner.

Here’s the recipe:

Terri’s Energy Balls

1 cup oatmeal (I use instant oats)
½ cup peanut butter (I use Jif)
1/3 cup honey
1 cup coconut
½ cup ground flaxseed
1 teaspoon vanilla
¼ – ½ cup chocolate chips (I use ½ cup Enjoy Life semi-sweet chocolate Mini Chips)

Place all ingredients in a bowl. Mix all ingredients – don’t bother with a spoon, use your hands; this is a heavy, sticky mixture. Chill in refrigerator for at least ½ an hour, next roll into balls. I get about 30 balls out of one batch. Store in an air-tight container in refrigerator for 1-2 weeks. I pack a couple of these in my lunch when I work.

Not all of the ingredients, but you get the idea and you can also see what size I make the energy balls.

An up close look: I roll them out to be about the size of a cotton ball or a bit smaller.

Enjoy!

Thanks for stopping.

Brenda

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Let Them Eat Cake…and Cookies.

In December, on my personal Facebook page, I posted pics of my birthday cake. The cake was a “King Arthur Flour Gluten Free Chocolate Cake Mix”. www.kingarthurflour.com It was my first time baking with this brand. (I’m having trouble finding the “Bob’s Red Mill Gluten Free Chocolate Cake Mix”), www.bobsredmill .com which I’ve used for 5 years. Baking with a new gluten-free cake mix is always a gamble, especially when we’d invited the kids to come over that night for cake and ice cream. The gamble paid off, as you can see in the pictures. It tasted as good as it looked. I’ve since baked this chocolate cake 2 more times, both times with great success. (We’ve all baked something successfully once, then it’s been absolutely miserable the next time. Sometime I’ll post pics of an epic fail on a brownie mix.)

Cake tasted as good as it looks. (If you want more info on the ice cream pictured go to my post titled: “Dairy Substitutes” Mar. 14, 2018

Now, I can no longer find the Hodgson Mill Gluten Free Cookie Mix www.hodgsonmill.com , which I’ve used for 3-4 years. It’s a plain cookie mix. On the back of the box, they have instructions on how to make 5 different varieties of cookies using their mix. I really liked this cookie mix.

Well, I was getting a hankering for cookies, so I finally picked up a gluten-free cookie mix. I bought “King Arthur Flour Gluten Free Cookie Mix”. Since I’d had good luck with the cake mix, I figured I may as well try their cookies. I held on to the mix for at least 4 months before using it, I hate trying new mixes. This was a plain cookie mix also. On the back of the box, they make a suggestion that you can add nuts or flavored chips to the cookies, but give no instruction other than that. As I’ve said before, “plain” anything when baking gluten-free is usually not a good idea. I added one teaspoon vanilla and one cup “Enjoy Life dark chocolate regular size Morsels”. www.enjoylifefoods.com These cookies baked up beautifully (as you can see in the pic below) and taste great. I will buy this mix again.

These look awesome. Some of the best looking gluten-free cookies I’ve ever baked! Kevin said, “They look like real cookies.” lol

So, as frustrating as it is that from one time to the next I can’t always find products I’ve used for years, I’m happy to say the “King Arthur Flour” brand products worked out great for me. I will be buying the cake and cookie mixes again.

I wish you all good luck and “happy hunting” as you shop for your favorite gluten-free products.

Thanks for stopping.

Brenda

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What a Pleasant Surprise!

My last post talked about sometimes feeling a bit left out in “group” eating situations. Kevin said I sounded a bit like a hater in that last post. Well, here’s a positive follow-up on that last post.

First a little background: When we go to a wedding dinner/reception I never know what foods will be served, how they were prepared, if I can enjoy a cocktail or two or if I can even partake of a party favor or snack on the table. I come prepared. I fill a small purse with a slice of bread, a small dish of butter and another of ranch salad dressing, a bottle or two of my gluten-free beer – RedBridge Gluten-Free Sorghum Beer (an Anheuser-Busch product) or two small (indiv. size) bottles of Barefoot wine, a snack-size bag of pretzels or crackers. I’d hate to go hungry. (lol) (Obviously if the wedding you are attending is a cash bar, you can’t bring your own drinks. Of course, if it’s a cash bar, chances are likely you should be able to find something you can drink if you’re looking for a cocktail.)

When we get to the reception hall, I like to find the kitchen right away so I can talk with someone about the food. I tell them that I have food allergies and ask if we can go over what foods I can or cannot eat. I also explain that it’s not only what foods they’re serving, but also how the foods were prepared. They’re generally more than happy to talk with me. Some apologize. Others offer to make a small pan of vegetables or an individual salad for me. At one wedding, held in an Italian restaurant, when I talked with one of the staff, they went above and beyond. They apologized that they hadn’t been told of my allergies ahead of time. There were several others, also with food allergies, in attendance and they’d prepared their foods accordingly. I would be able to eat those same foods, although I would only be able to enjoy a 5 course dinner, not 7, which was being offered to the majority of the guests. I suffered through (lol). The food was amazing – I couldn’t have eaten another bite. I always think how disappointing that dinner would have been for me if I hadn’t taken the initiative to inquire about the food. People can be very accommodating if you’re polite and not making demands. Explain your situation – “I have food allergies, I’d love to eat the foods you’ve prepared, but I have to be sure I won’t get sick”. Lastly, remember, these people were hired by the bride and groom; the evening’s menu is based on choices the couple made.

So, here’s the Pleasant Surprise part of my blog. The last two weddings we recently attended confirmed for me that people are starting to pay attention to food allergies.

Wedding #1 was out of town and catered by a restaurant. When I asked about the foods and their preparation, I was told the potatoes were mashed with Lactaid Milk. (I couldn’t eat them, but others could and that’s forward progress in acknowledging food allergies.) They also had individual packets of a vegan buttery spread (I could eat) and the salad had all of the toppings in side dishes so nothing was touching the lettuce (I could eat). The seasoned, baked chicken was served with a choice of two toppings – each on the side. (I could eat) I thanked her more than once for all of their extra effort. The food was delicious and I ate well that night. Bonus: They served wine. I didn’t need to crack open a brewski.

Wedding #2 was local and the dinner was prepared by local cooks. I know some of the girls personally, so when they saw me getting my food, I was called into the kitchen. As they looked at my plate containing only roast beef and green beans, I was told, “We’ve been waiting for you. Throw those beans out, they have butter on them. We have lettuce and tomato ready for you because you can’t eat the salad we’re serving.” While I couldn’t eat a lot of the food, I was still able to eat some and because I’d brought my food stash from home, I was all set. Once again, a delicious dinner. Bonus: They served wine.

So, there are two things to remember. First, come prepared with your own food. I bring it in a purse, which I keep at the table. (See pic below.) No one, other than the people at my table, is aware of what I have in my purse. Once everyone starts eating, very few notice if you pull a small dish of ranch dressing or a slice of bread out of your purse. When I plan to open a beer or wine, I go to the bar and ask for an empty glass. Back at my table, I pour my drink into the glass and tuck the empty bottle back in my purse. No one is the wiser. I’m not the only person doing this. I have a friend who has a very cute cooler which looks like a handbag. Everyone just assumes she carries a large, but cute, – and slightly heavy – handbag. Secondly, don’t be afraid to ask the kitchen staff questions. They would prefer you ask. They don’t want you getting sick from their food. We can never assume that we CAN eat something, so it’s also silly for us to assume we CAN’T eat something. Ask questions, you may be pleasantly surprised. I was.

This is actually my purse I carry regularly, so I have to empty it before I can fill it for the wedding. It’s a good size for bottles.

Thanks for stopping.

Brenda

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