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Maybe I should just eat buckwheat and tofu- New Food Allergies

I just learned that I'm celiac and highly reactive to about 30 foods, including egg yolks, cow's milk, olive oil, tomatoes, mushrooms, yeast, rice and all citrus. (They bring on temperatures, massive headaches, hives and sneezing attacks.)

I never put two and two together until after I got the diagnosis. I just thought I had sinus issues.

What the heck does a food lover do in this situation?

I'm wondering if anyone can spare recipes or ideas that don't have the above. Arrgh. And thank you.

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  1. I always thought celiac disease was gluten specific and didn't realize all those other foods were involved. Must have been a lot of work for your doctor to sort that all out. Will put my thinking cap on for recipes.

    1 Reply
    1. re: escondido123

      For what it's worth, my GI doc said that other food allergies can clear up once the celiac is under control. Celiac is gluten-specific, you weren't wrong thinking that.

    2. Join the Food Allergy and Anaphylaxsis Netowrk. They will help you sort out viable alternatives. Very good site and advise.

      1. An easy way to start is to make a list of what you can have, then mix and match them in groups that make sense flavor-wise. You will find combinations you never knew you were missing.

        1. so you still have all meats, poultry, fish and shellfish for proteins. nuts as well. sheep and goat milk products. potatoes, both white and sweet, taro, yucca, yams and plantains, and corn for starch.

          tree fruits and berries.

          coconut and other nut oils. what about ghee since the milk solids are gone?

          are mushrooms and yeast because of candida issues? that's' a whole separate list of food to avoid.

          2 Replies
            1. re: hotoynoodle

              It's not just olive oil it's all olives. Yeah i learned that in odd way. I feel less alone.

            2. When I found out that my daughter had allergies, I went back to basics - roast chicken, pot roasts, etc., and then worked from there. I seem to use Mark Bittman's cookbook quite a bit mostly because he'll start with a basic recipe, and then offer other good alternatives.

              Quinoa is an excellent starch alternative that is gluten-free.

              We've changed over to soy milk, though these days you can also try almond milk, hemp milk and see what works best for you. Instead of butter, we use Earth Balance spread, though there is a Fleischman's vegan margarine (look at the labels carefully because there's a non-vegan version too) that can be used in recipes.

              Try tamari instead of soy sauce. There are also asian noodles made from other starches (not rice and not wheat-based). I've used the chinese ones from mung beans, but I think there are similar kinds of noodles made from other foods that are japanese and korean. They work well in soups and like a stir-fried chow main style dish.

              2 Replies
              1. re: empfam

                Your tamari recommendation is good, but I hope that anyone with wheat problems checks the label carefully first as even some products that call themselves "tamari" have wheat in them. I found this out when I was shopping with a friend who had just been diagnosed with celiac disease. We had to check very carefully to make sure we were getting something she would be ok with.

                1. re: Muchlove

                  I echo this. Many tamari sauces do contain gluten. I have celiac disease and must read every single label, each and every time because suppliers and formulations can change. It is a pain, that is for certain, but one gets used to it over time. In fact, it forces you to really take charge of what you put into your body which is a good thing.

                  Buckwheat, millet, sweet potato, mung bean and quinoa are my favourite types of noodles. There are some awesome rice noodles, too.

              2. Poor baby! But, it's not an insurmountable problem. After blood transfusions, I was allergic to ALL food except white rice. Tricky! But I had a genius allergist who helped me through the maze. For you, sounds as if these are going to be with you for life (my allergies eventually calmed down and today I can eat most things), but the good news is that with time, your tastes will adjust and you'll find you strongly prefer your new way of eating. Some ideas:

                For the egg yolk problem, give Egg Beaters a shot. I use them about 90% of the time and they make nice omelettes and French toast and custards. Anything a whole egg can do, Egg Beaters can do too. Except be served sunny side up!

                Cows milk. I'm sure you know about soy milk and almond milk and all that jazz. You might also give goat's milk a shot. Some people don't like it. I do. And I love goat butter! Reminds me of one particular breakfast I had in Sparta, Greece, that included some rather ripe goat butter that kept me company the rest of the day. Hey, it wasn't bad. I never got hungry! But fresh goats butter will not do that. Try it, you'll like it! And if you feel really adventurous, there's a place in California where you can get camel's milk. Could be delicious!

                Olive oil is obvious. Try something else! Tomatoes are going to be a bit of a challenge, but not insurmountable. You might try "juicing" your own vegetable blend as a substitute to see what you like best. Maybe a mixture of carrots, celery, onion, a bit of garlic, maybe a little beet for color. Who knows? You might even like it better than tomatoes, and it certaily gives you a chance to make things "your own!"

                Mushrooms? Poor baby! I hope that doesn't include truffles! But there are always the chocolate kind. '-)

                Yeast. Baking powder is your friend! Muffins, scones, biscuits, short bread... There go the hips! But it could be worse. There are some fabulous "quick breads." The only slight problem is that you'll probably have to make them yourself. Unless you have a great bakery that will take pity on you and bake them for you. That would be nice.

                There are all sorts of fabulous substitutes for rice. My top favorite is bulgur. But there are quinoa, millet, well, lots and lots of alternatives. You've got a whole new world ahead of you!

                Citrus? There are "alternative acids" that can be quite nice. I'm not saying you'll love a glass of venegarade instead of lemonade, but who knows? There are some very old pie recipes that use a combination of vinegar and milk products to make really delectable pies. So it's not lemon merangue, but hey, it's delicious! I have a fairly large collection of vinegars, and they can be really interesting. You might try experimenting with other fruits in place of citrus. Could be fun!

                I do feel for you over the transition that's being forced on you. It's always more fun to do things because you want to instead of because you must. But challenges can also be fun. I wish you good fortune in your new adventure! And now I think I'll go make myself a strawberry smoothie. Want one? '-)

                1. i share the gluten, dairy, and yeast/fermented foods issue with you... i'm sorry.

                  i make my own tortillas (often buckwheat and sorghum based). if corn isn't a problem, you've got corn tortillas -- do enchiladas with roast chicken, onions, garlic, veg and homemade enchilada sauce... or do tacos.

                  not the same, but you can do fried rice with shredded cauliflower and Bragg's amino acids (soy substitute) and veggies and meat/fish.

                  i make veggie "flatbreads or crackers" using just cooked pureed veggies (broccoli, spinach, etc), pureed cooked onions, roasted garlic, egg whites, broth and a little water. i spread thin on a baking sheet and bake at low for crackers, higher for a chewier result.

                  i use egg whites to make crepes

                  salmon croquettes with flaked salmon, diced cooked onion, egg, parsley, S & P, and a little almond meal to just bind slightly. bake or pan sear.
                  great served as croutons in a pureed veggie soup (love cauliflower with caramelized onion, roasted garlic, broth, herbs, and a little almond milk).

                  white chicken chili

                  can you handle gluten free oats? oats + egg white + sweetener + cinnamon + vanilla -- pancakes

                  if corn is okay, polenta, soft or cool and firm

                  as for sweets... you still have macarons, pavlova, dacquoise, great cookie variations using earth balance, cocoa powder, nut meals..., roasted/grilled fruits, etc., ice cream using cornstarch and coconut milk/cream

                  lettuce wraps

                  bunless burger bowls

                  i do souffles using almond milk and earth balance if necessary

                  sashimi (bring your own tamari or Bragg's, or ask for lemon)

                  spaghetti squash - if you can handle it

                  again, if corn is okay, Trader Joe's now has a gluten-free corn pasta

                  i could keep going on and on, but i'll stop...

                  it totally stinks, but you'll feel better, and it will be worth it... most of the time.

                  1. I am sorry to hear that, Jessie. While I would urge you to continue the advice and directions of your allopathic doc, I would also urge you to research NAET. See if you can work with a practioner in addition to your MD.

                    For a year my sister could eat only rice, broccoli and potatoes, she was covered in hives, and on a high long-term dose of steroids. Her doctors actually recommended the NAET. Today she's able to eat nearly everything again, and she's off of the steroids.

                    I hope you will have similar success. Don't give up hope!

                    1. I haven't the time to go through all my favourite recipes right now to see if they suit so I can link them to you, but I share with you all some food reactions and digestive issues. I find everyone's attitude here really great, as I found navigating food much easier once I started looking at all the amazing things I CAN eat. Once I took it as a forced constraint that has made me more improvisational, confident, and capable in the kitchen. "What's that weird thing in the produce section? Sure, why not, I'll do something with it."

                      FWIW, I think the single biggest thing I'm glad I'm not allergic to is nuts. They are so versatile, and for protein and good fats I have at least one serving 5 of 7 days a week. I didn't even plan it that way; a friend pointed it out to me recently.

                      I trust you'll do well. I'll get back with some recipe links.

                      1. There is a blog here of a foodie with the disease. It looks like there are some good recipes. http://glutenforpunishment.com/

                        1. That sounds a bizarre list - but even more bizarrely it matches the list of a friend of mine (though she can't eat bananas either, nor onions nor leeks). She carries food with her when away from home - and when she dined at my house I had a hard time persuading her that I could cook food she could eat. For that meal I used a lot of goat dairy (the butter is lovely), and used polenta as the starch. I found the biggest pain was not being able to use onions or tomatoes, but none of the other guests even noticed the absence of so many ingredients.
                          I'll ask her if she has ever found a useful cookbook.

                          1. If you're basing this on an ELISA blood test, there is some question about whether those are reliable. Doctors say that that they've never seen anyone who didn't get 'diagnosed' with some kind of allergy after that. Assuming you've been diagnosed with Celiac with a biopsy, that may be the one to focus on.

                            In any case, maybe some comfort food is in order. How about shepherd's pie using cornstarch or mashed potatoes to thicken the gravy, or fish and chips, or nachos?

                            1. I recommend reading the Special Diets board and doing your homework on elimination diets and healing food allergies.