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Food Allergies
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Alternative Chef Blog
An Alternative to Improve Your Health
The URI to TrackBack this entry is: http://alternativechef.wordpress.com/2008/12/02/food-allergies/trackback/
After several years of feeling rotten, Sage Labs has finally given me my answer…food allergies! Lonnie has been EXTREMELY resourceful and helpful as I tackle this challenge. He is always willing to devote his time and expertise – giving me recipes and various ideas to substitute food and feel better! Thanks Chef Lonnie!
Hey Sumner,
It is great to hear that you are doing so well. Thanks for such kind words, and by the way I’ll send you a wedding invite! If you are in need of anything, you know how to get in touch with me.
Alternative Chef
Lonnie Behrens
Well thank you very much for the kind words, I hope all is well and I am so excited to hear how you are doing. Keep up the great work and if you need anything, you know how to get in touch with me.
Alternative Chef,
Lonnie Behrens
Lonnie
What do these recipes have to do with food allergies?
Thanks
Blog looks great so far!!
Sean
Sean,
I am glad you asked, I create new and exciting recipes for those who have been tested for delayed food allergies. Have you ever tried to cook dinner for the family when one person can’t eat soy or corn products? Let me just say from experience, that is not an easy task. I help take the guess work out of what’s for dinner.
Alternative Chef
Lonnie Behrens
Lonnie,
I have tried pork and beef after being off of them for 6 weeks. I did not have a reaction to pork; however, after eating the beef I have not felt well. I would have never guessed that beef was a problem for me without the SAGE testing! When I decide to try wheat…what should I eat? I know I should eat it in its purest form. Any suggestions? Also, I am looking forward to some recipes on this site. How much longer do you think it will be?
Thanks from Alabama!
Dear Alabama,
When you decide to try wheat, I would simply try a piece of whole wheat toast two times during that specific day and then go the next three days without any wheat products. During the three days, we are looking for any signs in the body that may show a reaction to the wheat. If no signs…job well done!! The recipes should be ready in the near future, we are waiting on the “tech” people to finish the data base; but in the mean time if there is something you are looking for please let me know here and I will send it out to you.
Alternative Chef,
Lonnie Behrens
Lonnie,
.
This is day #1 of the ‘elimination’ phase for me! Question about eggs…am I to avoid products that list eggs in the ingredients as well as whole eggs? I realize this may be a no-brainer, but it’s going to affect some food choices. Appreciate the recipes and moral support
Chris
Christine,
Yes, by all means we need to stay away from any egg products right now.
Alternative Chef
Lonnie Behrens
Lonnie,
Since I have an allergy to milk and cassein and not to wheat I was wondering if milk is in wheat bread. When I use my bread machine I would add the nonfat dry milk, but when reading the list of ingredients on the side of a bread wrapper it doesn’t list milk as one of the ingredients.
Thanks!
Pam
<strong>Pam,
What a great question to ask Pam, and I must say this has taken some research. Milk could be an ingredient in some breads such as Peppridge Farms Wheat Bread (Ingredients: Unbromated Stone Ground 100% Whole Wheat Flour, Water, Crushed Wheat, Sugar, Yeast, Wheat Gluten, Honey, Unsulphured Molasses, Contains 2 Percent or Less of: Soybean Oil, Whole Wheat Flakes, Soy Fiber, Salt, Datem (Dough Conditioner), Nonfat Milk (Adds a Trivial Amount of Cholesterol), Distilled Monoglycerides, Calcium Propionate (to Retard Spoilage), Soy Lecithin and Enzymes.)
And then there are breads that don’t contain any milk products, such as Wonder Bread Whole Wheat (INGREDIENTS:
Whole wheat flour, water, wheat gluten, high fructose corn syrup, contains 2% of less of: soybean oil, salt, molasses, yeast, mono and diglycerides, exthoxylated mono and diglycerides, dough conditioners (sodium stearoyl lactylate, calcium iodate, calcium dioxide), datem, calcium sulfate, vinegar, yeast nutrient (ammonium sulfate), extracts of malted barley and corn, dicalcium phosphate, diammonium phosphate, calcium propionate (to retain freshness).
The best advice i can give you is to read the labels if buying your breads from a store, and if you are making your own at home and a recipe calls for milk, you can use any alternative milk you like.
Lonnie,
I feel like I failed the wheat challenge. I ate wheat on Monday and by Wednesday I hurt very badly and was very fatigued!
So, do I just assume that gluten is a problem or do I do a separate gluten test? Should I bother with testing the rye and barley? ( I rarely eat those anyway). Also, I passed my milk challenge…so do I assume the casein is ok since it is in milk?
Thanks!
Teresa
Teresa,
I would probably just stay away from all wheat and gluten products at this time, lets give your immune system time to fully heal and get stronger. It looks as if the milk will be ok, just remember that we don’t want to create any new allergens so make sure to keep rotating the milk products, we don’t want to have the same proteins over and over. All in all I would say great job on yor rotation, keep up the challenge phase, and once you have completed the challenge phase, then go back and try the wheat again, but this time try it in a ccoked product like a pasta. Let me know how thigs are going and if you need anything please let me know.
Hey Lonnie,
I am in the 3rd week of my “elimination diet”, and I am pleasantly surprised at the success!
Brewers Yeast has been listed as one of my “enemies”. In our initial phone conversation you said French Wine is OK for me since it does not use brewers yeast. Every wine seller, my medical doctor, and even a manager at a local winery cannot tell me the difference between “regular” yeast and brewers yeast.
Can you clarify please?
Thanks,
Randy
When making French wine, they use the natural yeast from the grape, if you have ever noticed the white looking pith on the outside of a grape, that is the natural yeast from the grape.
Hi Lonnie,
The cooking is going well for Randy 3 weeks into the Elimination phase. I think I have been following rather strictly. Randy was wondering if my interpretation is correct on the following: Hunt’s tomato sauce has “natural flavor” in it. I take that to mean it could be soy based flavor, so I am not using it. Is this a correct assumption?
Thanks!
Jo Anne
The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein Hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products under the current regulations, food manufacturers can obscure a variety of products – including derivatives of meat, poultry, seafood, dairy products, and nuts – under the guise of “natural flavoring.”
Where off, whose significant function in food is flavoring rather than nutritional. “Natural” does not mean it is not a harmful food additive. “Natural” only means that the natural flavor ingredient originated from a natural source. For example, “natural” can mean a type of food additive such as MSG which has been found to be a dangerous food additive ingredient for many of the people who consume this so-called natural additive.
I Talked to you the other day and I’m pretty sure you said i could eat rye and millet bread. But when I looked at the ingredients it said it contained wheat. And since I cant eat wheat I wasn’t sure. So do I look for rye without wheat or is there even such thing?
Thank you
Jessica Farmer
Check your local bakeries to see if they have any rye or millet breads and if so ask them if they contain any wheat, don’t worry about the gluten as you are not sensitive to that. Also check in your local grocery stores for breads that are wheat free in the freezer section.
Alternative Chef,
Lonnie
Chef: Is this Vitamin C from Whole Foods okay? (I’m allergic to corn, etc.) Contains: ascorbic acid, stearic acid, microcrystalline cellulose, croscarmellose sodium, calcium stearate, silicon dioxide. Thanks, Elizabeth Stanard
sounds good to me, give it a try.
Hi Lonnie,
Karl can’t have egg or flour, so can you please tell me what I can use to replace them in your Oatmeal cookie recipe?
Thanks,
Trudy
Hello Trudy,
First off is Karl allergic to wheat and gluten? If so there are several flours on the market that you can use. Rice, sorghum, buckwheat, potato, quinoa and oat flours can be used. To replace eggs, you can use a product called Ener-g egg, which is basically a potato starch. If you are looking for an egg replacement for say scrambled eggs or omelets, I am sorry to say that there is nothing out there that can be used to replace that. Hope this helps.
Alternative Chef,
Lonnie Behrens