Re: question about retrying wheat

[Guest guest]

I don't have an answer, but your question prompts a question I have been

wanting to ask. I understand that Dr. Goldberg doesn't think a strict

GF/CF is necessary, but is there any harm to to the GF/CF diet under the

protocol, assuming you stay away from dyes and red fruits? Are some

of your children on strict GF/CF diet because your child responds better

to it?

question about retrying wheat

I almost hate to write this for fear of jinxing the trial but we

gathered up

tons of courage yesterday and let my son retry wheat after

several years on a

strict gluten-free diet. The last retrial, about six years ago,

wasn't

pretty. So far, he seems ok. He ate pasta at a restaurant

which I assume fits Dr.

G's " heavily processed wheat " recommendation. If pasta

continues to be ok,

I'd like to let him branch out but he tends to be very sensative

to tons of

things. Can any of you with really sensative kids share with me

which processed

wheat products your kids have been able to handle and which they

haven't?

Aside from whole grain and milk ingredients, is there anything

else I should watch

for?

Gaylen

[Guest guest]

My son was GFCF for about six months before I found info.

When I added processed wheat back into his diet he still became hyper and

reacted to things like Rice Chex and Ritz crackers.

From trial and error I found that the ingredient he is most reactive to is

malted barley/barley malt/etc found in LOTS of processed/prepackaged foods.

I buy cereal that is similar to Chex, Cheerios, and Corn Pops at healthfood

stores. Same with pretzels- most store bought pretzels in a bag contain barley

malt.

Saltine crackers are fine for us as well as regular angel hair/spaghetti pasta

noodles. He's yet to eat bread/toast again (he did until he was 2) but I make

banana bread/muffins and cookies at home with All-Purpose white flour. " White

Lily " , bought at Super Wal-mart, is a good brand of flour without malted barley.

It's twice as much as the generic flour but less ingredients/additives.

I also use bread crumbs to coat fish/chicken without problems.

Hope this helps.

- in AL

Reality lies beyond the horizon...

Wonderwegian

[Guest guest]

Hi - the only potential problem to a gfcf diet per DR

G is the possibility that some of the replacements are

often as allergenic as what you're avoiding, as well

as the kids often being on too many carbs. If you can

still have a somewhat normal diet & still be gfcf,

there is no problem. Others are on it as well.

Perhaps you wouldn't have to be so militant as to

avoid a trace of gluten as a minor ingrediet?

Also, before you put yourself through that, you may

want to test to see if perhaps he's sensitive to

something else - like if you're using bread, mine was

sensitive to malted barley flour and yeast additives,

not wheat flour. Once you go GFCF, you could test

that after you've been free 2 weeks - add a simple

flour (like in gravy) a couple of times to see if he's

sensitive.

Whatever you feel like is best, do it. We just try to

help everyone find out if such an extreme diet is

necessary. We try to help people who can go non-GFCF

try it, because it makes life so much easier and far

more people could possibly do diet intervention if it

were not so intimidating.

Hope it helps

--- Darnley wrote:

> I don't have an answer, but your question prompts a

> question I have been

> wanting to ask. I understand that Dr. Goldberg

> doesn't think a strict

> GF/CF is necessary, but is there any harm to to the

> GF/CF diet under the

> protocol, assuming you stay away from dyes and

> red fruits? Are some

> of your children on strict GF/CF diet because your

> child responds better

> to it?

===msg thread truncated===

[Guest guest]

In a message dated 6/28/2004 8:39:05 PM Central Standard Time,

carriecox@... writes:

<<From trial and error I found that the ingredient he is most reactive to is

malted barley/barley malt/etc found in LOTS of processed/prepackaged foods. >>

I have difficulty with barley and malt as well so I know how hard it is to

find things without it, especially with the white processed stuff.

<<I buy cereal that is similar to Chex, Cheerios, and Corn Pops at healthfood

stores.>>

Are they processed enough for Dr. G's diet? I thought Cheerios and Chex were

pretty whole grain -- is that not true?

<<Saltine crackers are fine for us>>

All of the ones I've read the labels on have some milk in them but maybe I

just haven't found the right brand yet. What brand do you use?

<< " White Lily " , bought at Super Wal-mart, is a good brand of flour without

malted barley. It's twice as much as the generic flour but less

ingredients/additives.>>

Thanks for the tip. That would be a good way for him to branch out his wheat

without concern of reacting to other things once we've determined that the

pasta is ok. I appreciate your ideas.

Gaylen

[Guest guest]

The Saltine cracker brand is Nabisco and it's the original, premium Saltine. No

milk products but malted barley flour is in there, but it's one of the last

ingredients (usually it's near the top on products).

Ammon doesn't it eat them all the time- he ate a few during the past week but

it's been months since he has eaten them. I've never noticed an effect with

them, but diffidently with Ritz crackers.

The Rice Chex-type of cereal I've bought is by Health Valley and it's called

Rice Crunch 'Ems. They also do Corn Crunch 'Ems. They are the same square/grid

style as the Rice/white or Corn/yellow Chex (but not the multi-grain/brown Chex-

that would be a no-no.)

The Cheerio style is by Barbara's Bakery and it's Apple-Cinnamon O's made with

oats. Dr. G told me oats CAN be a problem for some people but Ammon hasn't had

issues with this cereal either.

Once again, each child is different. This is what's worked for Ammon (almost

six years old) the past few years.

's boys seem to be similar to mine little guy along these lines.

Good luck!

- in AL

Reality lies beyond the horizon...

Wonderwegian