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Originally Posted by kjbrown92  So that's IgE, sounds like (if skin testing was an option).
I just thought because he reacted to barley and wheat, that maybe gluten-free would be a better option, but maybe not if they're allergies. Though gluten is the protein and maybe all the gluten grains are similar enough to cause problems.
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Yeah they are allergies not gluten. However the allergist thinks they are related to my husbands grass allergy and once we get him healthy we may be able to add some of them back. Probably not wheat, but hopefully some other options.
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| You can probably still make things like beef burgundy over buckwheat or tapioca noodles. Things that are a little more than just meat and vegetable. Sweet potato fries. You can make a white sauce to dress up vegetables. Make 48 hour bone broth which is very high in nutrients and calcium, and you can make soups, and gravies with it. |
I can't believe I hadn't thought of bone broth for thickening things. I was really struggling with ideas on how to make a white sauce with no grains to thicken it with. They are running another set of blood tests next week to see if we can get the all clear on some other foods so we had tapioka and buckwheat on that list. So far we have a little over 20 additional foods we want them to test for including legumes, pork, fish, a few other nuts and grains, and several fruits and veggies.
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My DS can't have chicken, turkey, gluten, oats, rice, green beans, white potatoes, carrots, apples, corn, soy either (but can do peanuts and tomatoes); he has more than that as well. We make our own mustard, salad dressing (to use on salads and in marinades), bread, English muffins (to use as hamburger buns), pizza (buckwheat crust and pine nut ricotta, though you can have real ricotta so I'll bet you could still make an awesome calzone). |
Do you have a good recipe for the pizza crust? My son was actually crying last night when he realized that Dad's wheat allergy and tomato allergy ruled out pizza. I also wouldn't mind the English muffin recipe either. It's clear that I'm going to have to completely change the way I cook.
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Can you get other fish tested - like salmon? tilapia? cod? to open up those proteins since shrimp (and possibly other shellfish) and poultry are out. Also pork? Which would also open up your options (bacon, breakfast sausage, italian sausage, other pork dishes). |
Fish is on the list of things to test as is pork. We will have to get our own pig butchered to make it easier to get sausage without grain fillers. But we have one that should be ready later this fall already. So that will be nice.
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You can also change up the salad. Green salad. Broccoli salad. Cole slaw. And make different dressings. I put dried cranberries and pine nuts on my salad for a little extra fat and protein.
Also, other meats such as lamb? venison? rabbit? duck? |
Duck and pheasant are out. We probably should get lamb tested as well. He's actually been dealing with the poultry allergy since he was 5. So we got the meats pretty well figured out in our house (assuming the subsequent tests don't discover any other new ones than the shellfish). It's the grains and the tomatoes that are hard for us. Wheat would be a lot easier if he wasn't allergic to so many of the substitutions as well. We are thinking we can take care of the tomatoes with some veggie purees and pestos. (We are also getting pine nuts, peppers and squash tested).
Up till now we've been a big carb. family and my husband has always liked a lot of bread and pasta.
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