Gluten free diet blog

When we got our IgG test back on our daughter, tested high on both kidneyand lima beans. 3’s on scale of 1 to 3. Peanut was only 1. I want to startmaking some sandwich bread and a lot of parents say Tom’s bread recipe is great.But, it calls for chickpea flour. The IgG test doesn’t test that. So would youassume chickpeas are out too, or are there differences in them. green beans andpeas tested negative.

Also what about garbanzo bean flours, which are in a LOT of the recipes. So Iam hoping I can use it. I’ve never made bead before so wanted to try somethingothers have tried and really liked.

We’re not seeing huge WOWs with the diet. Some of you here gave me greatopinions and information about sticking with/stopping the diet. My plan afterreading them was to give it one more month, then slowly re-introduce things andsee how he does. That would have been at the end of November.

Well, we just got a call last night from Dr. Neubranders office and we havean appointment on November 19th, so we’ll hopefully be starting MB12 shotsabout a week later, the end of November. Dr. Neubrander highly recommends (orinsists not sure which) that you change nothing else during the 5 week trial.

SO…my dilemma, do I drop the diet now and start letting him things againnow so by the time we get our shots a month from now he’ll be off the diet andI won’t be changing anything during the shots, or do I stick out the dietuntil mid January when he finishes his first 5 weeks of MB12.

I am thinking drop the diet now and maybe revisit it. What if I do get WOWsfrom the diet but think they are from MB12 or vice versa.

I know no one can tell me what to do,but I am really curious to see whatother people would do.

We are new to the board and new to the diet — just startedyesterday removing casein from my 3-year-old daughter’s diet andremoving much of the gluten too. I had read on the gfcf diet siteabout avoiding Rice Dream milk — but I thought good milkreplacements would be soy (such as the Silk brand.) My daughterLOVES milk and yogurt, so I got plenty of the soy versions of both,carefully reading labels to double-check. Now I’ve just read on thetacanow.com website that soy products are NOT okay because theyare “casein-like.”. Can anyone clarify for me — can we stick withsoy?

We are planning to phase in gluten-free over the next week or so –right now we’ve switched breakfast cereals and sandwich breads –will be changing out snacks, vitamins and miscellaneous things likeice cream cones over the next few weeks. My daughter has a veryself-limited diet — she does love fruit, but other than that, it’sbasically dairy and starches — she refuses all veggies and meat(though as a baby she LOVED spinach and broccoli), will not trythings like rice, hotdogs, pizza, spaghetti or other things Iimagine a lot of kids love.

A little about our history: we are currently in the process ofhaving our daughter evaluated, but she appears to be on the mild endof the spectrum. She has a HUGE vocabulary (ex. she could recitethe entire Night Before Christmas poem at age 2.4 and she knew bysight 54 different breeds of dogs before her 3rd birthday) butextremely limited two-way conversational skills; has a great memory,especially visually (will recognize if we’ve taken a wrong turn inthe car, for example, even if she has only been to the destinationonce or twice); is mostly clueless in social situations with peersand very anxious in any new situation — both situations usuallyresulting in severe echolalia; has limited imaginary play (can copyexactly a situation she has seen or we have suggested, but does notgenerate her own scenarios.) Loves to line up toys and empty andrefill boxes and baskets of toys. She has only recently, with ourwork and that of a speech therapist, started using a few completesentences and gesturing (such as pointing to a picture in a book.)She does not ask any “w” questions, is pretty much oblivious topain, and even though she knows how to get out of bed and open herdoor, waits every morning in bed (awake) for us to come and gether. She does not stim and does not appear to have any digestiveissues until now, no behavior problems at pre-school or with otherkids, except maybe being a little too timid and passive in playsituations (allows toys to be taken from her, is sometimes scared ofother kids on playground equipment.) Does this sound familiar toanyone whose child the diet has helped?

Would love to hear success stories from anyone whose child soundslike ours and for whom the diet has worked! Also, is there anyoneout there who has given it their best shot but found that diet wasnot an issue in their child’s autism?

We started chelation three weeks ago with DMPS, afterstarted the treatment he has regression is his sleeppattern, waking up at 2:00 AM, also he has badpronunciation, worse than before, and some self-esteemalso has getting worse.

Has anybody experience this?It will go away eventually?How long it took to go away in your case?After that your child was better than beforetreatment?

When my dd’s supervisor showed me this letter from one of her otherclients, I immediately wanted to share it with all of you. I wasamazed at how articulate this boy is and his depth of thought on thetopic.

He is 9 years old, nonverbal, and diagnosed with severe autism. Hejust began using a Facilitated Communication device recently. Thequestion my dd’s supervisor posed was “What does autism mean to you.”Here is his reply. I have typed his words verbatim. I have notaltered his sentence structure or thoughts at all.

“What do I think autism means. To me it means not to be able to fullyconnect with myself. I can not control some of the things I say or do.I feel at times out of control. Other times I feel scared of whatothers may think. I have all my life had to prove to people that I amreally intelligent and kind. Huge amount of people have finallybelieved in me. The toughest part of being autistic is the sillythoughts that go through your head. People don’t understand what I amthinking of. It’s frustrating. Autism is not easy to define to somebodywho isn’t but, the easiest way to put it into words would be probablydisconnection from yourself and others. People are now understandingthat it more prevalent. There needs to be more research on infantswhile in the tummy. I know there is some clues there. As to why thereis autism. I’m just happy to be alive and healthy. I’m just lucky tohave my family and friends. Having them helps me cope with life. I’mvery lucky.”

When my dd’s supervisor asked him if she could share this letter withothers so that they could understand what it’s like to have autism, hetyped the following response:

“Yes. Yes please. I want others to know. I think it’s important forpeople to know. I’m really proud of my paper. I worked really hard onit. Thank you.”

I was blown away by the complexity of mind that this boy displayed. Itaught typical 9-10 year olds in 4th grade for 5 years and this levelof thought is rare indeed.

I hope you enjoyed it as much as I did.

Even after the establishment of GF diet, one or more of the original symptoms may continue. If this happens, it is important to consult your physician because there may be additional food sensitivities or other health considerations involved.

Lactose Intolerance
It is common condition in those who have CD. If lactase is not present to assist digestion of the milk sugar, lactose, the body responds with symptoms such as bloating, gas and diarrhea. Lactose intolerance can be simply monitored during a usual physician visit.

Molds
Sensitivity to food and air-borne molds is also common for those patients who diagnosed CD. This is likely to include such common foods as mold-based cheeses, mushrooms, yeast and yeast products and xanthan, which may be used as a binder in some gluten-free breads.

Food Allergies
A lesser number of celiac patients tell that one or more food allergies also influence them. About 90% of food-based allergies are connected with eight main categories: milk, soy, eggs, fish, Crustacean shellfish, tree nuts, peanuts and wheat. Remember that one can have an allergy to wheat and not have celiac disease.

For each of these conditions you have to make necessary dietary changes and related adjustments with the help of your monitoring physician. But for the majority of celiac patients the gluten-free diet is the entire treatment.

If symptoms go on to persist after adopting a GF diet and checking for additional sensitivities, further refinement may be needed.

There are many perfect wheat flour substitutes and it is often hard to know where to start.
Try the following first:
1. For flouring or breading meats: refuse; or try cornmeal, potato flakes, almost any blend of rice, bean or sorghum flours you usually use; crushed potato chips, gluten-free cereal or gluten-free bread crumbs. Select a product similar to what it substitutes.
2. For gravies and sauces: sweet rice flour or cornstarch. Pay attention to product packings to see proportions of liquid or thickener as well as cooking instructions. Note that starches break down and get thin under high heat or long cooking times.
3. For pudding and pie fillings: cornstarch, potato starch, tapioca or arrowroot. As starches get watery after about a day, you can use a mild flavored gluten-free flour. Look for a gluten-free flour combination such as sweet rice flour or a general rice flour and starch blend.

Here are some tips how to adapt almost any food to become gluten-free:
1. Concantrate only on the items of the recipe that are necessary to be adapted. Select recipes with foods containing very little flour or gluten. Sometimes the flour can be excluded. Focus on the major flavors. Serve simple fruit and vegetables. While reviewing a recipe mark problem ingredients in it.
2. Refuse recipes containing convenience foods. Go back to the “from scratch” recipes - the convenience food substitutes. Learn to make the basic sauces and gravies often used in casseroles and soups.
3. Look in a gluten-free cookbooks for a similar recipe. Proportions are the key so compare them. Flour and other components acting as thickeners are compared to the amount of liquids in the recipe. Keep proportions almost the same for your recipe. Adding the same amount of liquid, it takes less starch to thicken than flour.
4. Eat commercial or home-made gluten-free substitutes. For instance, gluten-free bread, macaroni and corn tortillas.
5. Try not to complicate anything but take family health concerns, likes, dislikes and food dollars available into consideration.

My son’s IgG food allergies came back to show Sean is severlysensitive to peanuts and only mildly sensitive to casein and wheat(and no other glutens). Our DAN! doc suggested removing peanutstotally and rotate all of his mild sensitive foods. I feel like weshould be gf/cf, but does it work on a rotation basis?We need a substitute for peanut butter - has anyone tried GoldenPeabutter from Mrs.

Rice Dream rice milk as I have been told is not gfcf due to the fact thatthey use barley in their processing. Does anyone know if their ice cream isalso tainted?