Guest guest Posted March 20, 2003 Report Share Posted March 20, 2003 Hi everyone! My almost 3 year old son, Skyler, has developed eczema. Per Dr. G, we are eliminating peanuts, eggs, and citrus. We had been following the do's and don'ts of diet since September. Skyler had been eating sausage and eggs for breakfast and Simply Jif peanut butter sandwiches for lunch. I'm looking for suggestions on something different to feed him. I thought about purchasing the cookbook " Special Diets for Special Kids " but didn't know if there were lots of recipes with peanuts and eggs in there. If anyone has any suggestions please e-mail me. Thanks! Shona Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2004 Report Share Posted March 19, 2004 Donna I have read post suggesting sprouted grains as an alternative. What is Dr G's take on them. Also Several makers of Gluten free flours recommend xanthan Gum as a gluten replacement but the package does not claim to be gluten free. Bill Re: Diet questions Hi , Dr. G. is fine with soy milk *if* your child doesn't react to it. My son does, so we switched to rice milk (Rice Dream). Soy is an allergen for a lot of these kids. The soy protein molecule is very similar to that of casien (milk protein). Organic spelt bread would be a no-no on the protocol because it isn't processed. It's not just whole wheat, but unprocessed grains in general that Dr. Goldberg cautions against. Dr. G says that if you are going to serve bread at all, the more processed it is, the better. Sour dough, Wonder Bread, Iron Kids (by Sara Lee), Weber's, and " the cheapest white bread on the shelves " (Dr. G's actual words to me!) are actually the best choices. Dr. Goldberg would prefer that we keep bread to a minimum in the kids' diets anyway, but we all know that sometimes we need to surround the important stuff with bread to get it into them! :-) Hope that helps. Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2004 Report Share Posted March 21, 2004 Sprouted grains could turn out to be allergens - try with caution. Xanathun gum is gluten free and almost universally used in gluten free baking. Re: Diet questions Hi , Dr. G. is fine with soy milk *if* your child doesn't react to it. My son does, so we switched to rice milk (Rice Dream). Soy is an allergen for a lot of these kids. The soy protein molecule is very similar to that of casien (milk protein). Organic spelt bread would be a no-no on the protocol because it isn't processed. It's not just whole wheat, but unprocessed grains in general that Dr. Goldberg cautions against. Dr. G says that if you are going to serve bread at all, the more processed it is, the better. Sour dough, Wonder Bread, Iron Kids (by Sara Lee), Weber's, and " the cheapest white bread on the shelves " (Dr. G's actual words to me!) are actually the best choices. Dr. Goldberg would prefer that we keep bread to a minimum in the kids' diets anyway, but we all know that sometimes we need to surround the important stuff with bread to get it into them! :-) Hope that helps. Donna Quote Link to comment Share on other sites More sharing options...
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