"Doesn't that make using diet changes to treat MC...

Summer S · Post by **Summer S** » Mon Sep 22, 2014 5:01 pm

sort of a no brainer?"

I'm reading Tex's book and came across that statement and I read a very similar statement on somebody else's blog.

I just have to say that for people who see food as sustenance only it probably is a no brainer, but for people like myself that see/have seen food as a comfort, as a friend, that has seen them through some horrendous times in their lives, it is harder to 'say good-bye' to favorite foods. Gluten containing breads, cakes etc. and cheese would be right up there on the fav food list I'd imagine of comfort eaters.

Myself, I have to make some food changes, I did ignore one doctors advice from 13 years ago, to give up wheat completely, I cried but I cut down dramatically but still would have an English muffin with my bacon 'n eggs twice a week and have birthday cake occasionally. Vacation, I cheated more. Especially as GF bread back then was a 10lb. brick that cost a fortune. But now I have been diagnosed with LC and have peripheral neuropathy in my feet, gluten has got to go.

This might be a good place for you to tell me your fav GF breads, I've met some women who are Celiacs and suggested some brands, but so far none have been great for sandwiches, breaks up. I've settled for Canyon Bakehouse multi grain for toast with my bacon 'n eggs and I love their raisin bread for other days.

The Gabriel Method (TGM) gave me a recipe for a chia wrap that I use occasionally, 1tbsp almond flour, 1 tbsp chia seeds 1 tbsp ground flax seeds whipped in an egg, spread it out on a flat oiled pan (I have grape seed oil but have ordered coconut oil - love its many uses) on a low heat until the egg cooks, turn it over for a wee while. I wrap up chicken, avocado and baby spinach leaves in it, well the spinach leaves are out for a while. You can add any spices you like as it is virtually tasteless. Tis pretty pliable.

How about dairy free cheeses? Name your favorites and where you get them, please.

I have ordered the EnteroLab tests A+C, right now presuming dairy is going to show up, but hoping not. Fingers, toes and eyes crossed.

maestraz · Post by **maestraz** » Mon Sep 22, 2014 6:21 pm

Summer,
I think Canyon Bakehouse products are the best of the GF breads. To me, none of the GF breads are any good unless they're toasted. And even then, they don't hold up to a lot of moisture. I don't eat them much.

Dairy free cheeses, IMO, don't even bother. I think they're disgusting and not worth eating. But if you want to try, the only place I've consistently seen them is Whole Foods.

I can't recall who on the site said this-Jean in VT, was that you?--but it made a huge impression on me: something to the effect of, that which does not nourish you, or makes you sick, is not food. I really took that to heart in my quest to accept my food limitations--I now view lots of things as "not food."

Good for you to come and access the knowledge of the people here. I know it will make your MC life easier, as it did mine.

Marcia K · Post by **Marcia K** » Mon Sep 22, 2014 6:48 pm

Summer, At first I mourned a lot of the food that I ate in my former life. But now I see it as "junk." I am eating healthy foods and for the most part I feel very good and my movements are "normal." After receiving my EnteroLab results I was a little bummed because even more of the "good" foods that I was eating are no longer an option, but life goes on. As far as dairy free cheese, read the ingredients. Yuk. I thought I missed cheese until I read the ingredients..no thanks! I made roasted parsnips for the first time and am now excited about a new food that I can enjoy. When I first got sick I thought I had cancer so I can do this.

Marcia

Gabes-Apg · Post by **Gabes-Apg** » Mon Sep 22, 2014 6:50 pm

Most dairy free cheeses use soy.

Depending on your enterolab results, you might be able to to still have small amount of cheese once the inflammation is reduced. Aged cheese has next to no casein.
Or you might be able to do a sheep milk or goats milk feta.

In the past 2 years, loads more tasty options in breads and casein free cheese have become available.

Check the Dee's kitchen part of the site, loads of flat bread and savoury muffin recipes in there.
Palao web sites have recipes for coconut flat bread, that can be used as flat bread, soft taco shell or even as a lasagne sheet /canneloni replacement...

Summer S · Post by **Summer S** » Mon Sep 22, 2014 6:54 pm

Hi Suze,
My real name is Susan which is dislike, was Sue til I moved back the U.S. But my BF (Australian) always has and always will refer to me a Sooz. I do like your spelling of it.
Ah yes, good ole distingration of the bread. I gave up on bread sandwiches, was hoping there is a miracle bread I missed!
Really, about other cheeses? UGH
That IS a very helpful statement, can't be food if it is 'poison' to me.
This place is soooo very helpful.
Summer

Summer S · Post by **Summer S** » Mon Sep 22, 2014 7:06 pm

Marcia,
I will have some mourning, but will wait til I get the full results, hoping for the best, only gluten.
I'll go to WFs and read the ingredients.
Parsnips? Sounds very British. I'm curious about the flavor, how do you prepare it?
Oh yeah, cancer thoughts would change a perspective.
Summer

Summer S · Post by **Summer S** » Mon Sep 22, 2014 7:21 pm

Hi Gabes,
Soy? Bummer, though I have seen recipes for home made cashew cheese, looked like a lot of work though.
Good to know about aged cheese.
Thanks for the info, Dee's Kitchen? Sounds interesting. Lots to explore!
Summer

maestraz · Post by **maestraz** » Mon Sep 22, 2014 7:34 pm

Three years post-diagnosis, I did try dairy cheese again in very limited amounts, and have continued to eat it with no distress--Swiss, cheddar, feta, goat cheese. I eat no other dairy. I tested butter a few months ago and it was a disaster--so only Earth Balance for me. I use almond milk only on dry cereal. Almond milk yogurt and "ice cream" if I get the urge.

Marcia K · Post by **Marcia K** » Mon Sep 22, 2014 7:53 pm

Summer, I don't necessarily use these amount for the parsnips & carrots, I make enough to cover the sheet. But this is the recipe that I follow.

2 lb. parsnips, peeled
1 lb. carrots, unpeeled (I use baby carrots)

Preheat oven to 425. Slice the parsnips & carrots into 1 inch thick pieces. Toss with 3 TBSP olive oil (I don't use that much.) Spread on a baking sheet and place in the oven for 20-40 minutes, tossing occasionally. I take them out when the carrots start to brown. The recipe also calls for sea salt, which I don't use. Enjoy!

Marcia

Summer S · Post by **Summer S** » Mon Sep 22, 2014 8:27 pm

That's good, Suze, Lil bits of cheese sprinkled would be good.
You're doing great!
I'll check ingredients in EB.
I've been using almond milk for a couple of years, they have yogurt and ice cream? YAY!
Thanks,
Summer

Summer S · Post by **Summer S** » Mon Sep 22, 2014 8:28 pm

Thanks, Marcia!
Summer

UkuleleLady · Post by **UkuleleLady** » Mon Sep 22, 2014 9:12 pm

I tried Daiya cheese early in recovery, it's soy free and vegan. Here are the ingredients:

http://en.m.wikipedia.org/wiki/Daiya#Ingredients

It's more of a condiment than a snack, I would say. Like a novelty topping on a burger. Probably no nutrition in it. But these days, I don't buy it, I just eat differently now. I never could eat the GF breads bc I'm allergic to rice.

I live on meat, fish, vegetables and fruits which I am grateful to say I can eat again in moderation. For carbs I eat squash, banana, plantains, yucca, sweet potato, the occasional potato or corn chips/tortillas. I can't eat corn everyday though, I've found.

Treats are dark chocolate (soy free) or coconut milk/smoothie or coco ice cream. Again in moderation.

I eat to live now, not live to eat. It's a different lifestyle but I'm grateful for reclaiming my health. I feel better in many ways these days.

Best of luck to you summer.

Post by **tex** » Mon Sep 22, 2014 10:19 pm

Gabes wrote:Aged cheese has next to no casein.

Gabes, actually it's lactose that's missing in aged cheese. All dairy-based cheese is loaded with casein, unfortunately. It's possible for some people to develop a tolerance for casein if they continue to eat it long enough (I did), but I discovered that I still produce antibodies if I eat it, so I cut it out of my diet in order to minimize inflammation that is hidden by a lack of clinical symptoms.

Some cheeses are naturally lactose-free or are treated during manufacturing to create lactose-free cheese. There aren’t any cheeses that don’t contain casein. Casein is the main protein in milk that is used to make cheese.

http://www.livestrong.com/article/41233 ... r-lactose/

Tex

Summer S · Post by **Summer S** » Mon Sep 22, 2014 10:45 pm

Hi Ukelele Lady,
It says it melts, that's something.

No GF breads, that's rough.
But it sounds like you have it down to a fine art, all your intolerances are a challenge.
Your treats sound good, I've only discovered dark chocolate recently.
Congratulations on recovering so well and learning to eat to live.
Thanks,
Summer

JFR · Post by **JFR** » Tue Sep 23, 2014 4:54 am

Summer - Understanding that a person should avoid foods that make them sick is a no brainer. That doesn't mean it's necessarily easy to do. The messages you give yourself make a huge difference. If you tell yourself that you need certain foods for comfort than giving up those foods will be more difficult than if you tell yourself that you are a person who doesn't poison her body. Try thinking of this not as a deprivation but as a gift you are giving yourself, the gift of health. I get the sense that you are trying too many new things. At the beginning of this journey try to simplify, eating single ingredient foods, rather than foods with ingredient lists, and eating only those foods that you know are safe. The few and simpler your food choices are the easier it will be for you to figure out what foods you can eat and what you have to avoid.

Jean