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<blockquote data-quote="Marguerite" data-source="post: 149666" data-attributes="member: 1991"><p>It needn't be expensive, it's just a matter of changing your family menus around. When you do this you also begin to realise just how much rubbish we have sneaking in to our diets. But that's a separate thing.</p><p></p><p>It also may not matter if you can't eliminate it all. My friend who has Coeliac Disease cannot tolerate even a trace of gluten, or she is in serious pain for hours. She ate a caramel, thinking it should be OK - but reacted badly. Then checked the ingredients and found it had a trace of gluten. </p><p></p><p>Same thing with peanut allergy - for some, the merest trace can be enough. BF2 has a problem with pine nuts, so I've begun to make my home-made pesto sauce with cashews instead of pine nuts (Pesto is pureed basil leaves, toasted pine nuts, olive oil, garlic, salt, parmesan cheese). If easy child 2/difficult child 2 eats some pine-nut-containing pesto sauce on her pasta, she has to wash out her mouth and scrub her face before kissing him, or his face begins to swell. Some people with nut allergies are even worse.</p><p></p><p>But here, we're talking about sensitivity, not allergy. And with sensitivity, especially if you're not sure about it, often just cutting back on quantity can bring improvement.</p><p></p><p>He needs to be really on board with this, wanting to feel better or be able to think better. If you approach this as something you're going to work on as a team, so he learns to check labels, then maybe he will begin to be enthusiastic about it. It can also help him learn about different food groups (which he is probably going to be doing soon in school, if he hasn't already). Sometimes a way to win him over is to go through a supermarket together looking for foods he CAN have that are definitely gluten-free. And as fairlyoddparent just said, if you're just checking out how he goes without gluten you can 'bribe' him by being more liberal in allowing foods which are usually treats, as long as they're gluten-free.</p><p></p><p>I remember doing this before difficult child 3, with the other kids. difficult child 1 was 6 and his pediatrician wanted us to try a full elimination diet (as I described earlier - I mean the really drastic one) so I put ALL of us on it. He only had us on it for two weeks, which we could tolerate, before we began to introduce challenge foods. That's how I found that difficult child 1's behaviour would get worse with oranges, and anything containing caffeine. But the stims for the ADHD would generally block the reaction, we were told (since is was an impulse control issue). We did find that oranges were OK, but even on his stims, caffeine would 'break through' the stims barrier and we would have problems for several days until it washed out of his system. Now he's older though, he seems OK with caffeine. I think he's learned better control as he's grown.</p><p></p><p>I cook a lot of stir-fries, and it's fairly easy to do these as gluten-free. The best thickening agent is cornstarch, but it's tricky sometimes to find the real stuff (which is not expensive). Maybe you get better truth in advertising in the US, but in Australia we get sold "cornflour" which is actually made from wheat. Sometimes the label says "wheaten cornflour", but I've learned to look for a certain brand AND read the fine print.</p><p>True corn cornflour mixes in water much more easily than wheaten; it thickens clear and not cloudy (so it makes a great glazing sauce); and if you mixed up too much, you can actually let it dry, and the cornflour is perfectly safe to put back into the jar! You can't do that with any wheaten flour at all.</p><p></p><p>If cooking stir-fries you do need to check the sauces for gluten, but you can buy gluten-free soy sauce, for example. But unless you're coeliac, you may not need to go to that much trouble.</p><p></p><p>My coeliac friend recently married, and her mother made the wedding cake as a gluten-free chocolate mud cake, using ground almonds and separated eggs. It tasted wonderful. I was there for the testing of a number of recipes too, and even the failures tasted pretty good. </p><p></p><p>Good luck with it, I hope you can find some answers.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 149666, member: 1991"] It needn't be expensive, it's just a matter of changing your family menus around. When you do this you also begin to realise just how much rubbish we have sneaking in to our diets. But that's a separate thing. It also may not matter if you can't eliminate it all. My friend who has Coeliac Disease cannot tolerate even a trace of gluten, or she is in serious pain for hours. She ate a caramel, thinking it should be OK - but reacted badly. Then checked the ingredients and found it had a trace of gluten. Same thing with peanut allergy - for some, the merest trace can be enough. BF2 has a problem with pine nuts, so I've begun to make my home-made pesto sauce with cashews instead of pine nuts (Pesto is pureed basil leaves, toasted pine nuts, olive oil, garlic, salt, parmesan cheese). If easy child 2/difficult child 2 eats some pine-nut-containing pesto sauce on her pasta, she has to wash out her mouth and scrub her face before kissing him, or his face begins to swell. Some people with nut allergies are even worse. But here, we're talking about sensitivity, not allergy. And with sensitivity, especially if you're not sure about it, often just cutting back on quantity can bring improvement. He needs to be really on board with this, wanting to feel better or be able to think better. If you approach this as something you're going to work on as a team, so he learns to check labels, then maybe he will begin to be enthusiastic about it. It can also help him learn about different food groups (which he is probably going to be doing soon in school, if he hasn't already). Sometimes a way to win him over is to go through a supermarket together looking for foods he CAN have that are definitely gluten-free. And as fairlyoddparent just said, if you're just checking out how he goes without gluten you can 'bribe' him by being more liberal in allowing foods which are usually treats, as long as they're gluten-free. I remember doing this before difficult child 3, with the other kids. difficult child 1 was 6 and his pediatrician wanted us to try a full elimination diet (as I described earlier - I mean the really drastic one) so I put ALL of us on it. He only had us on it for two weeks, which we could tolerate, before we began to introduce challenge foods. That's how I found that difficult child 1's behaviour would get worse with oranges, and anything containing caffeine. But the stims for the ADHD would generally block the reaction, we were told (since is was an impulse control issue). We did find that oranges were OK, but even on his stims, caffeine would 'break through' the stims barrier and we would have problems for several days until it washed out of his system. Now he's older though, he seems OK with caffeine. I think he's learned better control as he's grown. I cook a lot of stir-fries, and it's fairly easy to do these as gluten-free. The best thickening agent is cornstarch, but it's tricky sometimes to find the real stuff (which is not expensive). Maybe you get better truth in advertising in the US, but in Australia we get sold "cornflour" which is actually made from wheat. Sometimes the label says "wheaten cornflour", but I've learned to look for a certain brand AND read the fine print. True corn cornflour mixes in water much more easily than wheaten; it thickens clear and not cloudy (so it makes a great glazing sauce); and if you mixed up too much, you can actually let it dry, and the cornflour is perfectly safe to put back into the jar! You can't do that with any wheaten flour at all. If cooking stir-fries you do need to check the sauces for gluten, but you can buy gluten-free soy sauce, for example. But unless you're coeliac, you may not need to go to that much trouble. My coeliac friend recently married, and her mother made the wedding cake as a gluten-free chocolate mud cake, using ground almonds and separated eggs. It tasted wonderful. I was there for the testing of a number of recipes too, and even the failures tasted pretty good. Good luck with it, I hope you can find some answers. Marg [/QUOTE]
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