My EnteroLab results from May 21

Gloria · Post by **Gloria** » Mon May 28, 2012 1:10 pm

FWIW, I agree with Tex that you should be able to eat almond, tuna, and pork but I am perplexed about the oats. In one paragraph, they are listed as having least immunologic reactivity. In another paragraph, they are listed as having most immunologic reactivity. I wonder if they tested reactive, but not as reactive as rice and corn. IOW, the categories of foods are listed by ranking, but the recommendations are listed by threshold values. I haven't had this testing done, so I'm just guessing.

Gloria

Post by **tex** » Mon May 28, 2012 1:35 pm

Gloria,

I think you're on the right track. The fact that oats is listed as the least reactive grain is strictly relative. Rice and corn just happen to be worse.

I get the impression that everything is listed in order of reaction potential. IOW, my impression is that rice is the most reactive grain for Charlotte, corn is the second most reactive grain, and oats is third most reactive grain. Since they are also listed as the most reactive foods, that means that rice is the most reactive food, corn is the second most reactive food, oats is the third most reactive food, and white potato is the fourth most reactive food.

Tex

wonderwoman · Post by **wonderwoman** » Mon May 28, 2012 1:58 pm

Tex said,

Based on your ratings, I would say that almond, tuna and pork are safe foods for you.

I would definitely avoid rice, corn, oats and white potato

Tex, thank you, thank you, thank you. You made my day. I was so happy when I read your long reply this morning that I shed tears of joy. Just writing this makes me cry again. I am so very relieved that I have more foods to choose from than I originally thought. :flowersmiley:

Gloria, my DH had the same comment as you did regarding the oats. I understand it and agree with Tex. Rice and corn were more reactive than oats.

brandy · Post by **brandy** » Mon May 28, 2012 3:29 pm

Hi Charlotte,

Thanks for posting your thread. I went back and took another look at my results. It is confusing to understand.

Gloria,

I'm like Charlotte and have never eaten lamb in my life. What cut of lamb do you usually buy? PS. Thanks for the tip on the pork roast. I bought two and am going to roast them then slice and freeze like you recommend. Brandy

Gloria · Post by **Gloria** » Mon May 28, 2012 5:13 pm

I'm probably not the best person to ask about lamb. Gabes and Lyn prepare it frequently since lamb is a staple in Australia. My MIL used to make a leg of lamb for Easter with a tomato sauce and rice. I enjoyed it when it was made that way, but I can't eat tomatoes, so I season it with garlic and make a plain gravy. I mostly buy leg of lamb and cook it in a counter-top convection oven similar to the one Lesley uses. I like it best on a corn tortilla with my homemade "mayonnaise." It seems to be the cheapest at Sam's Club.

Here is a thread where I complained about it. Both Lyn and Gabes responded with helpful suggestions.
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=12377

Gloria

brandy · Post by **brandy** » Mon May 28, 2012 5:52 pm

Hi Gloria,

Thanks for the thread about lamb. It was pretty entertaining to read. I had been thinking about gator meat this weekend which is readily available in Florida and hadn't thought about goat which is also readily available in Florida. (I think I'll steer clear of both for now.)

To save the Australians some time, after reading the thread, I think I'll stick to working on my chicken and pork cooking skills for now. When I get the nerve up maybe I'll pick up either a styrofoam tray of lamb chops or lamb cutlets all the way fresh from Australia and maybe season it using Lynn's recommendations and have the boyfriend throw it on the grill. The leg sounds like way more than I'm ready to tackle right now.

I guess we don't raise much sheep in the US as all of the lamb at Publix and Fresh Market is shipped to Florida from Australia.

Brandy

wonderwoman · Post by **wonderwoman** » Mon May 28, 2012 10:51 pm

After reading the link, I think I will also skip lamb for now, it goes against me.

Gabes-Apg · Post by **Gabes-Apg** » Mon May 28, 2012 11:36 pm

As lamb is affordable here i find it a great meat for slow cooking, freezing and re-heating. for me it settles better than steak.

At the moment because i am also trying to reduce histamines, my breaky is fresh cooked chook (chicken) and veges
one pot, 1/3 water, 2/3 stock, chopped chook, cauliflower, sweet potato and a few peas, small amount of GF/YF/SF gravy mix,
put the gravy mix in while the water is cool, put all the other ingredients, bring it to the boil and then get it on a reasonable simmer (not boiling over but not too quiet)
i go and have a shower, when i come out, fresh breaky is cooked. You could probably do pork this way??
one pot, easy peasy....

the other thing i make is a slow cooked meat and veges stew. very much like tex's. i do a combo of veal, pork, chicken and lamb mince with grated veges, home made stock, the soy free soy sauce made from coconut (can remember its name) any other flavourings that you can handle once it has simmered for 5 hours, i thicken it with potato flour and the GF/YF/SF gravy mix
for treats i can make pies from the mix (using gabe safe pastry) or i make some gabes naan bread to have with it

this works out to be about $5 per meal.

the other thing that works well - one large size non stick baking pan, fill with chicken breasts and chopped up veges, drizzle some oil, things like rosemary sprigs etc. and cook in a slow to med oven.
this is the meal we cook when i go to friends places. I have my pan with my chook and veges and flavourings, they have their pan with their chook and veges and flavourings
at the dinner table we are eating almost the same thing.

again - one pan minimal clean up (do you see a theme here?? i hate washing up)

wonderwoman · Post by **wonderwoman** » Tue May 29, 2012 11:45 am

I made another batch of Gloria's Coconut Pudding this morning. It calls for Corn Starch
Since I need to eliminate corn from my diet, I used Tapioca Flour as the package said it could be used as a thickener. It is still cooling in the refrigerator but it did get thick on the stove. I also add about a cup of flaked coconut to the pudding to give it a little more substance.

I also made 4 small Tortillas this morning using only one cup of GF flour mix. It was a mixture I had left here of 2/3 brown rice flour & 1/3 tapioca flour. Now the rice flour is all used. They rolled out nicely but as before, they are hard, almost like a cracker, not anything like the purchased ones that I could heat and then roll up with a filling.

A lot of recipes call for Baking Powder, but it's main ingredient is Corn Starch . I was going to try Linda's Oil Biscuits in the MRT booklet and there it says you can make it with 1 part baking soda, 1 part allowed starch or flour, and 2 parts cream of tartar. Has anyone tried this?

They go on to say Hain Featherweight BP uses potato starch as the filer. Potato is out for me too as well as corn.

Zizzle · Post by **Zizzle** » Tue May 29, 2012 11:55 am

Charlotte,
I'm so sorry about your new results. Seems this disease has a way of marching to its own drummer, no matter what we do.
Have you found quinoa pasta that isn't made with corn? I know Ancient Harvest brand (my fav) is mostly corn.

Kari · Post by **Kari** » Tue May 29, 2012 2:11 pm

Charlotte,

That's the way I used to make the oil biscuits, and they were fine (I also cannot have corn). Those biscuits are very easy to make.

Kari

wonderwoman · Post by **wonderwoman** » Tue May 29, 2012 2:27 pm

Zizzle, thanks for the heads up on quinoa pasta. I looked at mine and the first ingredient is corn. Brand is Ancient Harvest. CRAP!

brandy · Post by **brandy** » Tue May 29, 2012 3:56 pm

Hi Gabes,

Thanks for taking the time to write back and share the 3 recipes. I hadn't thought of making a pot pie and that sounds kind of good and so does the chicken, rosemary and veggies and also your breakfast sounds manageable. I'm going to bookmark your post. (I'm kind of proud that I just figured out how to do that.) I"m going to try to pull out my crock pot and use it some more.

Have a good rest of the week! Brandy

Gloria · Post by **Gloria** » Tue May 29, 2012 10:41 pm

Charlotte,

I haven't tried this, but this link gives a similar substitution for baking soda:
http://answers.yahoo.com/question/index ... 715AA10hHq

If your tortillas turned out like crackers, they were either rolled too thin or cooked too long. They won't be as flexible as tortillas with gluten, but they should bend. I just made some today with white corn flour. I'm having to cook them a little longer because they're sticking to the pan, so they're getting a little more brittle. I eat them no matter how they turn out because I have no other option. If it's edible, I eat it. I use a tortilla press to make mine; it probably controls the thickness a little more. Hang in there and keep trying. You'll eventually be able to make these items without any problem.

Gloria

wonderwoman · Post by **wonderwoman** » Wed May 30, 2012 1:25 am

Gloria, those are the same ingredients that I found today in Dee's post on "substitutions", 2 parts cream of tartar to 1 part baking soda. Only Dee adds 2 parts arrowroot. I don't have any arrowroot so I will try it without. I only have a small amount of tapioca flour and a new package of coconut flour here. I want to get more flour tomorrow. What do you suggest I get since I can't have corn, rice, oat, or potato flours. I read where many of the people here have problems with buckwheat. I returned my almond flour and got the coconut flour when I thought I had to give up almonds too. I could get almond again. Sprouts Market has a large selection of flours to choose from.

It is my understanding that we need to mix several flours together rather than just using one kind. Here is one combination I found on the internet but I can't use the rice flour or potato starch.

2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum

Do you need a "starch" as one of the ingredients? Why I ask is because I just found three recipes for GF flour mixtures in my "GF for Dummies" book and another one in a magazine and they each have a starch as one of the ingredients.

I really need to have a flour mixture on hand so I can make the Oil Biscuits and the tortillas. All I have is Pamela's Mix and that has too many ingredients in it, mainly rice.

This web site describes each of the different flours and starches and what they are best used for. (towards the bottom of the page)

http://glutenfreemommy.com/gluten-free- ... our-blend/