Discussion Board

Yes, the nuts are suspect. I've been doing mostly almonds, since they are the least allergenic--some folks can eat them that can't eat other nuts. I do hope nuts get to stay in my diet. I chose them partly for the crunch.

The nutritional yeast is out. I'm keeping vinegar to a minimum, and mushrooms are out. These won't be coming back in until my tests. Since I'm allergic to pollen, mold, and fungus, mushrooms and anything that ferments are suspect.

My biggest problem is needing the little bit more fat, but not needing more protein. Some of the seeds are higher in protein than the nuts per ounce.

How are you with citrus? I can't remember if you mentioned it already.

I don't know how I am with citrus. I don't eat a lot of it. I am currently doing the elimination diet so citrus is out anyways. I don't love oranges, but the times I eat clementines or christmas oranges, I don't really remember seeing any noticeable reaction. I will probably officially test them now that I'm doing the true elimination diet.

I can live without citrus--but for lemons. I use them in place of salt and to add flavor to soups and bean dips. Crossing my fingers for no citrus allergy.

Pretty sure strawberries are an allergen. When you test them, get ready for reaction. Many people have a reaction to strawberries. They are one of the biggies.

I also discovered that carrots are related to ragweed, and being allergic to one might translate into the other. Are you safe with carrots?

This is the week I go in for allergy testing. I'm very much interested in testing for corn. I had some in my noon soup today and shortly after, my leg rash worsened.

After the allergy testing, if I don't have anything conclusive about the foods I eating, I will attempt the elimination diet. I don't mind that it's limiting--I just mind that everything's cooked.

Change of topic:

I've discovered that brown rice cakes with natural applebutter are very good. I've also discovered that I don't mind the gluten-free bread made with tapioca flour. I was turned off by the millet bread. But toasted crispy, the tapioca bread isn't bad.

Today was my first test of quinoa. I think I didn't give it enough moisture in the veggie combo I cooked it in. Was a bit chewy. Wonder if that's the way it's supposed to be? I do prefer brown rice, but the fact that quinoa is a complete protein--that's a good thing for those of us vegans not eating soy.

Nope, quinoa doesn't need to be 'chewy', but the red stuff usually ends up really hard for me, no matter how much water I use. It just doesn't seem to swell to a texture I like. I prefer white, and I use 1 part grain to 2 parts water, but sometimes I'll add extra water (say, 1/2 cup quinoa to 1.3 cups water) because I like it nice and soft and puffy. If there is salt in the water you're cooking it in, the quinoa tends to not absorb water as well.

Good luck with the testing!
lfwfv

It was red quinoa, heirloom. I even soaked it before cooking. But I cooked it with lots of other fresh veggies, so only added an even amount of water. Not enough, I guess. But overall, the flavor wasn't as good to me as Brown Basmati Rice. Plus, the quarter cup dry serving, didn't leave me satisfied very long.

I have a question about corn. I'm wondering if it's causing my rash. Is corn often a problem for gluten-sensitive people?

Regarding Cornand Gluten sensitivity,
I am not sure if they are companion sensitivities as it is one of the grains i can eat... but I know milk and wheat usually are.

Good luck with the scratch test and I hope it helps give you some clarity on your issues.

Thanks kitty,

My sister is a celiac and eats corn, but admits sensitivity to it.

I'm hopeful the allergy tests prove something conclusive. I just hope they don't take out too many foods of choice. I'm already a vegan, soy allergy, mushroom allergy, gluten allergy, plus allergies to eggs and dairy--that I no longer eat. I'm also eating no added oil, no added sugar, and no added sodium. I'm sure there are others of you more limited than that, so I've nothing to complain about.

Thanks everyone for your support and input.

Jellen,

I'd highly recommend giving the white quinoa a try. The red has never gotten 'cooked' for me, no matter how much water I added. I don't care for it at all. The white gets soft, like other grains, and I find it very satisfying.

I'm doing the ED right now, and I empathize with feeling like you're allergic to everything. I think I will spend my life finding variety in fruits and veggies since those seem to be the least reactive foods for me. I will retest corn in a while, but I am quite sure I react to it.

Good luck!
lfwfv

At least two members of our gf household have a problem with corn. We eliminated corn syrup years ago, then eliminiated corn meal/flour/starch and corn tortillas. But we still occasionally eat fresh corn in soup (or on the cob). One of these days, it will probably go too. Like you, we've eliminated so much, it seems to get harder rather than easier! I LOVE popcorn, even dry-popped like Jeff N recommends, but it does NOT like me anymore.

When I'm making my breakfast quinoa, I prefer the white too.

Good luck with your allergy testing, Jellen. Let us know how it goes!

And keep us posted on your elimination diet, lfwfv!

Allergy testing went well. Seems I'm not highly allergic to anything tested--45 in all. But there were several that were suggested I leave out of my diet. They were: grapes, cantelope, pear, sesame seeds, and pecans. I get to eat lemons, but the balsamic vinegar and red wine vinegar, the raisins, and the frozen grapes are out.

Probably wasn't the fermentation that caused the problems...rather, the grapes. Who knows? Maybe sulfites?

Am also glad that corn is fine. Potatoes had a little flareup...so did oats. I don't eat potatoes all that often, and eat oats no more than a few times a week. Rice is fine. Almonds and cashews are fine. Most veggies are fine, but tomatoes, celery, and cucumbers have a bit of a flareup, but not all that much.

I'm also happy about getting to eat nutritional yeast. Without added sodium, I've been using lemon, nutritional yeast, and vinegars to add flavor to things. Also using hot peppers and that is a little reactive.

Now that I know what's safe, I can use them as my elimination foods and reintroduce other foods from there.

I'm a happy camper!

Yay Jellen that is great news... it really helps to know what bugs you and what you can eat!!!

True. And I did check out the elimination diet here on the forum but some of the safe foods are actually ones I had a bit of reaction with. So getting the skin testing done is going to help me know my elimination diet foods are safe ones to begin with.

Glad to hear the testing was helpful!

You mentioned reacting to vinegar. That was one of our suspect foods, so dh agreed to leave it out of the soups for a while. It is helping!

I have a journal on the journal board. I'm recording my experience on the elimination diet in that thread, so feel free to join me there!

lfwfv