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Feb 9, 2012 10:11 PM


I recently found out through my doctor that I have the following food allergies; soy, wheat, peanut, dairy, eggwhite.

Now I figured if I am to cut this stuff from my diet I might as well cut out the bad like sugar(only the refined, corn syrups, artificial, and other heavy weights)

I have been eating a lot of grilled meats and veggies, I love rice. but yeah, It's difficult to be creative if your only used to cooking one certain way, and this is really difficult to stick to and to do on a low budget in the US.

Any tips, advice etc welcome!

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  1. wow, thats a difficult set of allergies. Rice is good and cheap, you can still do a lot of asian food with ginger and garlic and things like that without getting too expensive. Visit asian markets near you if there are any. Buying vegetables in season will help a little. Rice noodles will also offer a little variety from just rice, and if purchased at an asian market will be much cheaper then at your standard grocery store.

    Peanut is pretty easy to avoid, so many foods are in peanut free facilities because of how common it has become, dairy is one to watch out for, my nephew is dairy allergy so I know all the different protein names to watch out for. Soy is more difficult, its used a number of things as a protein that you might not expect.

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      1. The good thing about allergies means you are forced to cook more for yourself, which while it can be time consuming, a little more expensive and difficult, at least you can control exactly what you're eating and eat much healthier and better tasting foods in my opinion. Just try to buy as much raw basic things as you can and stay away from processed stuff.

        1. Asian isn't a good idea if you are allergic to soy and peanuts. Risotto is good. Maybe Mexican food if you can eat corn.

          20 Replies
          1. re: Helene Goldberg

            you can use the base of asian food as a start, rice, rice noodles, rice flour, and expand from there, you don't have to use tofu or soy, and japanese cuisine has no peanuts at all. You can use ginger, you can use garlic and still have a good meal with rice.

            1. re: TeRReT

              I had some wasabi cucumbers the other day mmmm so much yum w/ a little bite. w/out soy sauce and yes it had sugar... but I absolutely love the sweet/spicy thing

              1. re: Ssica

                That does sound very good.

                Basically I'd centre your diet around rice now that I am thinking about it. Rice bread is fine, rice milk for milk is fine, they are definitely more expensive then standard ingredients though. Maybe investing in a bread maker and making your own rice bread? You could kneed rice or another gluten free flour dough in it for pizza dough as well, can do a nice pizza with no cheese.

                Vinegars will be good for flavour, rice wine vinegar in asian, balsamic vinegars can be used in sauces as well to give different flavours, also with cooking vegetables.

                Nutrition wise you're fine, you can get proteins and meat easy enough, its calcium that you'll have to be careful with. Did the doctor suggest any form of calcium suppliments or anything? There are foods that have calcium that aren't dairy, but its just one thing you'll have to be careful of.

                Also, maybe small planters with herbs and tomatos or any other simple produce you could grow yourself would help offset costs of foods. Lots of herbs like cilantro can bring a lot of flavour to the table and go well with rice.

                1. re: TeRReT

                  yeah, I've been taking some calcium supplement pills... but I do have my doubts on how effective they actually are..

                  1. re: Ssica

                    eating canned sardines is a great way to get calcium, so are dark leafy greens.

                    i'd avoid buying processed low-carb, allergen-free "foods". they tend to be very expensive and far less delicious than anything you make from from scratch. same goes for vegan products. they use all sorts of weird oils and starches that i wouldn't touch with a 10-foot pole.

                    a google search for low-carb, even primal/paleo, recipes will get you on a good foot. eliminating processed foods will go a very long to improving your health.

                    look for cheaper cuts of meat, like thighs instead of chicken breast, pork shoulder instead of loin, and learn to work with foods like chicken liver and gizzards. these foods are super cheap, and offal cuts are chock full of minerals and proteins vs. lean muscle meat.

                    soups, stews, braises, egg custards using only the yolks with unsweetened almond or coconut milk.

                    i buy herbs and leafy greens at asian markets for pennies and use them profusely in dishes.

                    egg yolks are where most of the flavor and nutrition is, so eat up. give the whites to the dog. :) cholesterol from food does not translate to elevated cholesterol in the blood and eggs are VERY cheap.

                    as for sugar or hfcs, vs. agave, your body reads sugar as sugar. you can eliminate it entirely for better health. for occasional baked treats i use almond or coconut flour with stevia.

                    1. re: hotoynoodle

                      "as for sugar or hfcs, vs. agave, your body reads sugar as sugar."

                      That line is good advertising copy for the corn consortium, but the bottom line is that it is just not true. A LOT of people are allergic to corn syrups, many of them allergic to high fructose corn syrups specifically. All bodies do not read the same! Just for the record.

                      1. re: Caroline1

                        as far as the insulin response goes, sugar is sugar is sugar.

                        1. re: hotoynoodle

                          The insulin response is NOT the only response a body can have to corn syrups. Some of these corn syrup (especially high fructose corn syrup) reactions can trigger anaphylactic shock. THAT can be lethal. Sugar is NOT "just" sugar. Despite what that lovely little commercial says to confuse people, the body does react differently to different kinds of sugars. Anaphylaxis is not something to mess around with. Been there. Done that. It is not a party anyone wants to go to a second time. Trust me!

                          1. re: Caroline1

                            Yes, also sugar is not all the same according to the glycemic index either. If you are someone that needs to keep a stable blood sugar for any reason (not just diabetics) or you are trying to deal with hunger responses and cravings, etc., the glycemic index is helpful in understanding how the body breaks down sugars.

                            I think the "sugar is sugar" saying is from a commercial promoting HFCS. I know I have heard that somewhere before anyway (not just from here).

                            1. re: sedimental

                              Yup. It's a commerical paid for by the good folks who make hfc's, and just brimming with misinformation! Bless their hears. Anything for a buck.

                              1. re: Caroline1

                                abnormal cells in the body (read cancer tumors) also seem to have a marked preference for hfcs over regular sugar-- it causes tumors to grow quickly.


                                1. re: soupkitten

                                  oh, duh. i got off tangent on the sugar stuff, but i wanted to tell the op that the allergy set is similar to that of some people i used to cook for. their favorite comfort food which replaced all the baked goods they loved but could no longer eat was a coconut milk rice pudding (vegan). i swear i made that stuff by the gallon, it was poplar not just for dessert, but breakfast and snacks as well.

                                  the tip to check out indian recipes is a good idea, too.

                                2. re: Caroline1

                                  i am not pro-sugar. i don't eat it in any form except for occasional berries or in-season stone-fruits. no white or brown sugar, no molasses, no honey, no agave, no hfcs, etc.

                                  the op isn't allergic to sugar or hfcs, but seemed to be making a distinction between good and bad sugars.

                                  1. re: hotoynoodle

                                    I didn't say you are pro-sugar. But I will say you aren't doing anyone a favor with your "sugar is sugar is sugar" remarks simply because that is absolutely NOT true.

                                    1. re: Caroline1

                                      as far as the insulin response it is true.

                                      as for the glycemic index, that has been falling out of fashion, with more people relying on the glycemic load of foods. even that cuts a wide swath, determined by what else is in your system and what you eat at the same time.

                                      1. re: hotoynoodle

                                        You just don't get it. Oh, well. We tried.

                    2. re: TeRReT

                      I just miss the easy lifestyle... -_- I think I might start growing my own food to cut costs because I don't like spending money...

                  1. re: Ssica

                    Polenta is a great starch and can be a base for many red-sauce Italian dishes like chicken cacchitore or meatballs, which are not very expensive to make and last a few days.

                    1. re: jenhen2

                      Polenta and its near-twin grits can both be used in mush format or firmed-up overnite and served crispy.

                2. You might check out Gluten free, vegan and low carb specialty products. They are not necessarily cheap, but in my town we have a bargain health food store and I have found really great things to try. Check out web sties for recipes for these diets as well. You can learn about interesting substitutes like flax meal as a substitute for egg in recipes. The paleo diet is largely based on meats and veggies and there are GREAT recipes all over the web for this diet as it is pretty wildly popular right now.

                  I eat low carb (by choice for good health) and it was challenging at first, but learning about products and substitutions really made it interesting and fun.