Re: help with test results

[Guest guest]

In a message dated 1/18/03 6:17:40 PM Central Standard Time,

chaia98@... writes:

> My daughter tested equivocal on the food screen for

> goat's milk, egg yolks, gliadin, gluten, rye, and wheat. I don't

> even know what gliadin is!

Gliadin is a protien that I think goes along with gluten in wheat, rye and

barley. There is also some gliadin in oats but not at much.

> How do you know what contains gluten?

Anything with wheat, rye, barley and oats contains gluten.

>> Wonder Bread contain gluten?

Yes both gluten and gliadin.

> If the kids can't have gluten, what do you feed them?

Grains made from rice, potato starch, tapioca, amaranth and quinoa. Also

non-processed veggies, fruits and meats. Check labels on processed stuff

carefully for any of the grains containing gluten or gliadin.

>> baked chicken nuggets and french

> fries, and several other things.

You can make substitute breading with the other grains. Quinoa is

particularly crunchy though not everyone likes it. Alot of french fries sold

commercially or in fast food places are painted with wheat.

Given your children's limited diets, it will probably be hard to totally

eliminate these things but it may be worth the effort if you can steer them

towards other foods or substitutes.

Gaylen

[Guest guest]

Here's another recipe someone here had posted for me:

Title: Garbanzo Bean (Chick-Pea) Crackers

Yield: 65 Servings

Ingredients

1 1/2 c all-purpose flour

1/2 c garbanzo bean (chick-pea)

1 flour

1/4 ts salt

1 tb sugar

1/3 c vegetable shortening

1/2 c water

2 tb oil for glazing the tops

1 ts salt for the tops

Instructions

" Don't pass over these crackers because they sound

unusual. You will

be surprised at how delicious they are. Like garbanzo

beans

themselves, these innovative crackers are a healthful,

tasty addition

to a fresh green salad. 325~F. 20 to 25 minutes

Preheat oven to

325~F.

Combine the flours, salt, and sugar in the food

processor or in a

large bowl. Cut in the shortening until the mixture is

the

consistency of coarse meal. Blend in the water to form

a dough that

will hold together in a cohesive ball.

Divide the dough into 2 equal portions for rolling. On

a floured

surface or pastry cloth, roll thin, no more than 1/8

inch thick.

Using a rolling pin, spatula, or your hands, lift the

rolled dough

onto a large, ungreased baking sheet. With a sharp

knife, score into

2-inch squares without cutting all the way through the

dough. Prick

each square 2 or 3 times with the tines of a fork.

Bake for 10 minutes. Glaze with the oil and lightly

salt the tops.

Bake for 5 to 10 minutes more, or until golden brown.

Cool on a wire

rack. Break into individual crackers when cool. Yield:

60-65.

VARIATIONS: Any bean flour can be used. Purchase it at

specialty or

health food stores. Lima bean and black-eyed pea

flours work well.

======================

--- Shona wrote:

Hi guys! I need your help, please! We just got some of the kids

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[Guest guest]

Thanks ! Just had the gray covered today. Amazing how quickly it's

popped out! Thanks again for the support. I'll get supplies tomorrow. Shona

>

> From: <thecolemans4@...>

> Date: 2003/01/18 Sat PM 09:05:17 EST

>

> Subject: Re: help with test results

>

>

[Guest guest]

I know this is all abit daunting to begin with. I think a good rule of thumb as

far as gluten is concerned is that if it doesn't say gluten free, it probably

has it. Get ahold of the cookbook special diets for special kids, or the Bette

Hagman ones they will be a great source of help for you.

" Shona Jordan <chaia98@...> " wrote:

Hi guys! I need your help, please! We just got some of the kids

test results in. My daughter tested equivocal on the food screen for

goat's milk, egg yolks, gliadin, gluten, rye, and wheat. I don't

even know what gliadin is! Does that mean that we need to eliminate

all of these things? How do you know what contains gluten? Does

Wonder Bread contain gluten? Also, both kids had a low T4 level.

What does that mean? My son also tested equivocal for gluten. They

both had low lymphocyte counts (34.3 and 47). If the kids can't have

gluten, what do you feed them? Right now, they will eat fried fish,

baked chicken nuggets and french fries, and several other things. My

daughter had been eating pancakes made from goat's milk, but she

tested equivocal for that too. Neither one of them will eat

vegetables unless it's fried squash. We keep trying, but so far no

luck. Please help me figure this out. We have a phone conference

Wednesday, but if I need to eliminate foods, I want to do it as soon

as possible. Thanks! Shona

********************

Responsibility for the content of this message lies strictly with

the original author, and is not necessarily endorsed by or the

opinion of the Research Institute.

[Guest guest]

In a message dated 1/19/03 1:05:15 PM Central Standard Time,

barbkatsaros@... writes:

> My kids were high in wheat and he still allowed the processed

> flours. He said to allow it as long as there was no

> eczema.

I don't understand that. If a child is reacting in other ways (behavioral,

stuffy nose, high IgE, etc), why would you only remove it if there was

eczema? I thought the idea here was to reduce the load on the immune system

overall. Was there anything that was high on the test that he recommended

eliminating?

> it was really nice to have some

> again.

Did you notice any changes or difficulties in them when you added wheat back

in?

Gaylen

[Guest guest]

We have our phone conference on Wednesday. The kids both scored equivocal to

gluten and gliaden, that's why I was concerned. Shona

[Guest guest]

Oh - that's interesting about what you said about as

long as there's no eczema. My son had eczema for the

longest (well, not nearly as bad as my siblings had),

and on the gfcf diet it improved a lot. But it did

not actually go away until a round of Diflucan. Now

I've added some processed bread (mainly Mc's

hamburgers-you can't believe how thrilled he and his

dad are) back into the diet and so far so good! I'm

glad to know that, because after Shona's labs, I

started worrying we might have to take it back out,

(I'll watch for eczema of course) but that wasn't

going to go over too well at this house! Thanks

for the info.

--- Barb Katsaros <barbkatsaros@...> wrote:

> Have you talked with Dr. G yet about this? My kids

> were high in wheat and he still allowed the

> processed flours. He said to allow it as long as there was no

> eczema. We had been wheat free for 2 years prior,

> so it was really nice to have some again. Barb

> --- Janice Bachert <domestic_goddess5555@...>

> wrote:

> > I know this is all abit daunting to begin with. I

> > think a good rule of thumb as far as gluten is

> > concerned is that if it doesn't say gluten free,

> it probably has it.

//truncated per space allocations//

********************

Responsibility for the content of this message lies strictly with

the original author, and is not necessarily endorsed by or the

opinion of the Research Institute.

__________________________________________________

[Guest guest]

Hey Shona -

Even if you don't have to go GFCF (wait for Dr. G -he

can monitor how much allergy your child is exposed to

by labs can't he?), the variations on pancakes would

surely still be helpful. I like knowing that I have

more than one source of grain available and that the

ingredients they're eating are not all the same.

Makes me feel like everything is a little more

balanced and varied.

Let me know what he says...

--- chaia98@... wrote:

> Thanks ! Just had the gray covered today.

> Amazing how quickly it's popped out! Thanks again

> for the support. I'll get supplies tomorrow. Shona

> >

> > From: <thecolemans4@...>

> > Date: 2003/01/18 Sat PM 09:05:17 EST

> >

> > Subject: Re: help with test results

[Guest guest]

I believe his rational was that it is so hard to do

without the wheat and the dairy, and it was much more

impt. to stay away from the dairy. So he told us to

go ahead and use the processed wheat in order to get

the proteins in better. (OUr boys will eat a

hamburger on a bun so much better than alone.) I

figured that if eczema were present, that would mean

that the body was reacting to it more than it should,

and then we would have to do without the wheat. We

had been wheat and dairy free for 2 years, so it was a

real treat for them to have wheat again. And so far,

I really don't see any changes. We added the wheat

back in about a month before we had seen Dr. Goldberg.

Barb

--- Googahly@... wrote:

> In a message dated 1/19/03 1:05:15 PM Central Standard Time,

> barbkatsaros@... writes:

> > My kids were high in wheat and he still allowed

> > the processed

> > flours. He said to allow it as long as there was

> > no eczema.

>

> I don't understand that. If a child is reacting in

> other ways (behavioral,

> stuffy nose, high IgE, etc), why would you only

> remove it if there was

> eczema? I thought the idea here was to reduce the

> load on the immune system

> overall. Was there anything that was high on the

> test that he recommended

> eliminating?

>

>

> > it was really nice to have some

> > again.

>

> Did you notice any changes or difficulties in them

> when you added wheat back

> in?

> Gaylen

[Guest guest]

I have to admit that we are not limiting it that much.

Both kids eat 4 slices of bread each per day with

sandwiches, etc and sometimes more, like the night

they each ate 3 hamburgers off the grill each with

buns. I let them have 2 sugar free cookies per day

each and they also occ'l have some pretzels. We

haven't seen any probems thus far. Barb

--- <thecolemans4@...> wrote:

> Barb's experience sounds a lot like ours ... We

> did

> see some improvement when we took away wheat - at

> least I thought so, and we stayed off of it about 7

> or

> 8 months. My son's eczema cleared on antifungals in

> November. Now in January we've been allowing

> hamburgers, and so far no obvious changes (other

> than

> the delight of being able to eat a burger) and no

> return of the eczema yet. I'm holding my breath!

>

> And I tell you if I had even the slightest suspicion

> that the wheat had aggrevated ANYthing, I'd snatch

> it

> back in a heartbeat, because we were doing okay

> without it. The last time I had allowed wheat, it

> was

> thickener in gravy, and my son had eaten roast

> w/barely any gravy on it. The next day he seemed

> spacy and I was so sure it was the flour so I didn't

> try again for a couple of months. But Dr. G just

> seems so insistent that it really is okay that I

> tried

> again, and this time it's going great. I am, though,

> really limiting it to no more than 3 days a week so

> far. I was really having a hard time trusting him

> on

> that one...

[Guest guest]

In a message dated 1/20/03 12:45:38 PM Central Standard Time,

thecolemans4@... writes:

> My son's eczema cleared on antifungals in

> November. Now in January we've been allowing

> hamburgers, and so far no obvious changes

That's good news. Did your son test high for an allergy to wheat on the

Merridian test? Also, is he on an antiviral that may have strengthened his

resistence to allergens?

Gaylen

[Guest guest]

,

This probably won't be helpful (because your broth was probably what cooked

off of the roast), but there is something in commercial broth (can't

remember what it was off-hand) that bothered my child. Now I only buy

" Swanson's Natural Goodness " broth (in a can). It seems to be to be working

well. Some meat additives bother my kids (I never figured out if it was

nitrates or nitrates that space them out, so we avoid both, plus MSG).

Caroline

> On 1/20/03 10:47 AM, " " <thecolemans4@...> wrote:

> The last time I had allowed wheat, it was

> thickener in gravy, and my son had eaten roast

> w/barely any gravy on it.

[Guest guest]

Me? With roast the broth is from the roast of course,

but I have skipped many recipes because I couldn't

find any broth (thanks for the name brand Caroline)

w/out MSG, which Garrett reacts badly to. As far as

making my own broth, ha ha ha ha ha ha ha! No

really - I can't ever find bones to make it with at my

groceries (I've even asked the guys in the back), nor

can I ever seem to prepare a meal that takes more than

a few steps. Kitchen-challenged. (Now at least I

do make a really good chicken broth). But I do have

some gfcf recipes downloaded for beef broth that I

have been wanting to try if anyone wants them.

--- Hoffer <jean_hoffer@...> wrote:

> Is there a reason you don't make your own broth?

>

> --- Caroline Glover <sfglover@...> wrote:

> > ,

> >

> > This probably won't be helpful (because your broth

> > was probably what cooked

> > off of the roast), but there is something in

> > commercial broth (can't

> > remember what it was off-hand) that bothered my

> > child. Now I only buy

> > " Swanson's Natural Goodness " broth (in a can). It

> > seems to be to be working

> > well. Some meat additives bother my kids (I never

> > figured out if it was

> > nitrates or nitrates that space them out, so we

> > avoid both, plus MSG).

> >

> > Caroline

-------------------

> > > On 1/20/03 10:47 AM, " "

> > <thecolemans4@...> wrote:

> >

> > > The last time I had allowed wheat, it was

> > > thickener in gravy, and my son had eaten roast

> > > w/barely any gravy on it.

> __________________________________________________

[Guest guest]

I just noticed the other day, that most of the canned

broths have msg. I did find one brand (sweet sue)

that did not. It really upsets me to think that I

have been giving this to my children for years

unknowingly. Barb

--- Hoffer <jean_hoffer@...> wrote:

> Is there a reason you don't make your own broth?

>

> --- Caroline Glover <sfglover@...> wrote:

> > ,

> >

> > This probably won't be helpful (because your broth

> > was probably what cooked

> > off of the roast), but there is something in

> > commercial broth (can't

> > remember what it was off-hand) that bothered my

> > child. Now I only buy

> > " Swanson's Natural Goodness " broth (in a can). It

> > seems to be to be working

> > well. Some meat additives bother my kids (I never

> > figured out if it was

> > nitrates or nitrates that space them out, so we

> > avoid both, plus MSG).

> >

> > Caroline

> >

> >

> >

> >

> >

> > > On 1/20/03 10:47 AM, " "

> > <thecolemans4@...> wrote:

> >

> > > The last time I had allowed wheat, it was

> > > thickener in gravy, and my son had eaten roast

> > > w/barely any gravy on it.

> __________________________________________________

[Guest guest]

Heartland has no chemistry...look at upscale markets

like whole foods

_____________________

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