Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 New question on food-- Has anyone heard of tapioca flour being allergenic? In our update, Dr. G told me to d/c using tapioca because I reported that keeps getting wierd rashes since switching from Nizoral to Diflucan. I think he might be confusing tapioca PUDDING with the flour, which is a common gf flour. Isn't tapioca actually a root vegetable? Also, has anyone else experienced prolonged skin rashes once starting Diflucan or switching from another antifungal to Diflucan? We've been on Diflucan for over 2 mos. now. It's either the Diflucan or he's all of a sudden intolerant to fooods that he ate before with no problem. Frustrating thing is, I've rotateed foods and can't pin the rashes on anything except egg (which is old news) He keeps getting eczema flare ups on his inner thigh and bottom, a wierd heat-rash/pimply rash on his outer thigh, and red, dry cheeks that pop up from nowhere. This all started with Diflucan and I figured it was die off....but it's not stopping like the diarrhea and hyperness did. Any ideas? This is giving me gray hair. There's no way I can limit his diet any more than it already is. Could it be something I'm not even thinking of, like environmental? Or maybe the planets aligned in the wrong position, or electromagnetic fields or aliens? LOL Nothing would surprise me at this point.............. Groan, Becky Re: new foods > Becky, > I rub a little olive oil on the fillet, then " bread " in crushed > potato chips. Bake at 350 degrees. It comes out a lot like fried > fish... > > timary > > > > Anybody have any creative recipes for fish, shellfish, or seafood > in > > general that are kid friendly? That's the one category on food > screens he > > doesn't react at all to....and the one category he is most > reluctant to eat, > > of course. I fry cod filets breaded with tapioca flour but all > that oil > > can't be healthy. I also hide shrimp in fried rice....any other > ideas? > > > > > > > > > Responsibility for the content of this message lies strictly with > the original author(s), and is not necessarily endorsed by or the > opinion of the Research Institute. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 Yes. Tapioca is used as a thickener in a lot of baby foods, besides it being a flour and a pudding - and it is a root vegetable. He said to us that he had experienced a lot of allergic reaction in childern to tapioca. Didn't have rash issues from it but we removed it to help lower eosinophil count. Re: Re: new foods New question on food-- Has anyone heard of tapioca flour being allergenic? In our update, Dr. G told me to d/c using tapioca because I reported that keeps getting wierd rashes since switching from Nizoral to Diflucan. I think he might be confusing tapioca PUDDING with the flour, which is a common gf flour. Isn't tapioca actually a root vegetable? Also, has anyone else experienced prolonged skin rashes once starting Diflucan or switching from another antifungal to Diflucan? We've been on Diflucan for over 2 mos. now. It's either the Diflucan or he's all of a sudden intolerant to fooods that he ate before with no problem. Frustrating thing is, I've rotateed foods and can't pin the rashes on anything except egg (which is old news) He keeps getting eczema flare ups on his inner thigh and bottom, a wierd heat-rash/pimply rash on his outer thigh, and red, dry cheeks that pop up from nowhere. This all started with Diflucan and I figured it was die off....but it's not stopping like the diarrhea and hyperness did. Any ideas? This is giving me gray hair. There's no way I can limit his diet any more than it already is. Could it be something I'm not even thinking of, like environmental? Or maybe the planets aligned in the wrong position, or electromagnetic fields or aliens? LOL Nothing would surprise me at this point.............. Groan, Becky Re: new foods > Becky, > I rub a little olive oil on the fillet, then " bread " in crushed > potato chips. Bake at 350 degrees. It comes out a lot like fried > fish... > > timary ===thread truncated=== Responsibility for the content of this message lies strictly with the original author(s), and is not necessarily endorsed by or the opinion of the Research Institute. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 Dr. G also told me to stop using tapioca flour & whole flours (it was listed on the ingredients of a GFCF pancake mix I was using). My son has red cheeks and ears, frequent urination, gagging, soft stools & lot's of gas. Thank God the soft stools are better, his gas is gone too! (we think the Miralax stool softner fixed these two problems) He still has red ears and cheecks! His disposition has also improved. I hope this helps! Argie Re: new foods > Becky, > I rub a little olive oil on the fillet, then " bread " in crushed > potato chips. Bake at 350 degrees. It comes out a lot like fried > fish... > > timary ===thread truncated=== Responsibility for the content of this message lies strictly with the original author(s), and is not necessarily endorsed by or the opinion of the Research Institute. ------------------------------------------------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 Thanks, Yep, we already get it compounded, so the dyes not the problem......I just wonder if there's something else in it he's reacting to. Becky Re: Re: new foods > Hey Becky - > > Are you getting the Diflucan compounded dye-free? My > son did have increased rashes like you're describing > on the Diflucan w/the pink. I also felt like it make > him more reactive to other foods while he was on it as > well. I believe the pink dye was the total problem > because he did great on the liquid... But yes, it > also aggrevated his eczema. If you're not getting it > compounded, you may want to asap. The big plus - it's > about $4 per 150 mg as opposed to $15-$22! (if it's > not covered by ins). > > Hope that helps. > > > > > > I think he might be confusing tapioca PUDDING > > with the flour, which is > > a common gf flour. Isn't tapioca actually a root > > vegetable? > > > > Also, has anyone else experienced prolonged skin > > rashes once starting > > Diflucan or switching from another antifungal to > > Diflucan? We've been on > > Diflucan for over 2 mos. now. It's either the > > Diflucan or he's all of a > > sudden intolerant to fooods that he ate before with > > no problem. Frustrating > > thing is, I've rotateed foods and can't pin the > > rashes on anything except > > egg (which is old news) > > He keeps getting eczema flare ups on his inner thigh > > and bottom, a wierd > > heat-rash/pimply rash on his outer thigh, > > and red, dry cheeks that pop up from nowhere. This > > all started with Diflucan > > and I figured it was die off....but it's not > > stopping like the diarrhea and > > hyperness did. > > > > Any ideas? This is giving me gray hair. > > There's no way I can limit his > > diet any more than it already is. Could it be > > something I'm not even > > thinking of, like environmental? Or maybe the > > planets aligned in the wrong > > position, or electromagnetic fields or aliens? LOL > > Nothing would > > surprise me at this point.............. > > > > Groan, > > > > Becky ===thread truncataed=== Responsibility for the content of this message lies strictly with the original author(s), and is not necessarily endorsed by or the opinion of the Research Institute. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 Thanks for the info, everyone. Okay, then what kind of flours am I supposed to use? He told me not to use quinoa, amaranth, or brown rice flour, and now no tapioca. We're already gluten, soy and corn free. That leaves me with arrowroot, white rice and potato. Any others? Guess I'll be spending all my spare time in the kitchen making everything from scratch from the 10 foods is now limited to. Are there any other " secret " foods that Dr. G. feels are allergenic that anyone knows about? I've been with him a year now and this is the first I've heard of tapioca being a problem. The do's and dont's page doesn't list any of these and he knows how food sensitive is. The funny thing is, he said in the update message to be more liberal with gf/cf foods. Liberal with meat, 5 vegetables, 4 fruits, and 3 flours ?? Does this food sensitivity ordeal ever end? Next he'll react to water...... Venting.... Becky Re: new foods > > > Becky, > > I rub a little olive oil on the fillet, then " bread " in crushed > > potato chips. Bake at 350 degrees. It comes out a lot like fried > > fish... > > > > timary > > ===thread truncated=== > > Responsibility for the content of this message lies strictly with > the original author(s), and is not necessarily endorsed by or the > opinion of the Research Institute. Quote Link to comment Share on other sites More sharing options...
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