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Ongoing Alaskan mama chat December! - Page 9

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New Chat for January!
post #162 of 162
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Originally Posted by Samanthavv View Post
Okay. So, I've switched back to exclusively nursing him. He's been re-exclusively nursing for two days now. He still screamed like crazy, but I'd say it was slightly less than yesterday... not that it helps much. *sigh* Although, I have noticed his poop is transitioning back to exclusively breastfed baby poop... Which is fine by me, because I use cloth diapers and I prefer the breatmilk poo over the yucky food poo! lol

I'm going to get rid of all the wheat and gluten in my diet. I'm just not sure how. I know there's gluten in a TON of things. I had a boyfriend in high school who was allergic and I could never think of anything we COULD have. So, it was really difficult. Are there any specific ingredients I'm looking for that are gluten/wheat products? I don't really know where to start on this one...

And for going vegan, I'm just a few things away from it with how my diet is now, and I was really heartset on it. Is there anyway to go about it safely?
I know we've jumped to a new thread, but wanted to answer this. My daughter tested positive for 3 grains when she was first tested, so we just eliminated ALL grains basically. You are correct that gluten is hidden EVERYWHERE. It's in spices, it's in oatmeal, it's in soy sauce, it's in everything.

What we did was to make a monthly trip to New Sagaya (sp?) the Asian store in Anchorage and Costco. Costco sells huge bags of organic Basmati rice, and New Sagaya (I know I'm spelling it wrong) sells TONS of rice pasta. I chose their pasta, because the "gluten free pasta and the like" in the store tastes HORRIBLE and is ridiculously expensive. Since my daughter was such a noodle lover, I had to find some pasta alternative. I made lots of fried rice, flavored with Tamari (if you buy organic it's GF) and fish sauce. Fish sauce is an AMAZING flavor enhancer ... since almost all spices contain wheat.

I have a really good bread recipe for GF bread. It's made from a handful of different types of flours (so a trip to natural pantry to stock your flours would be necessary) and it can be easily altered to be dairy and egg free as well. It's the only bread recipe I found that was moist. It's very heavy, but I could make her a sandwich out of it when she wanted one.

At any rate... like I said, I found if I could make one trip to Anchorage a month, I could stock up on just about everything I needed to successfully feed her gluten free. And the cost savings made the trip and the gas totally worth while.
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