Saturday, April 27, 2013

Eating "Out of the Box"



Eating "Out of the Box"

As “The GAL,” I am thrilled to join Yankee-Belle and share what I know about living a Gluten-free, Allergy-challenged Life.  Everyone has been so welcoming, even Virginia’s mixer, “Edna,” though she knows I won’t be baking much, a harsh reality for this biscuit-loving Southern girl. For those who must vigilantly protect their allergy-challenged children or face severe health challenges if they don’t give up gluten containing meals, the world is a scary place. I hope my posts will make it a little less scary and more enjoyable. I look forward to sharing recipes, short-cuts and resources for those who must or just want to live “clean.”  Oh, and I will be sharing how you can adapt many of the other Yankee-Belle recipes!

Over ten years ago, I was extremely fatigued after eating chocolate kisses and spaghetti.  Diabetes runs in my family so I ran to my doctor. She did fasting glucose and allergy testing. I had allergic reactions to wheat, corn and beef! Why beef? It’s corn fed. Plus, I am gluten-sensitive but tests for celiac disease are negative, as they often are for the one in every 132 people who have celiac disease. 

Sniff, I miss convenience food.

No problem. I could give up bread even if it meant not baking my beloved wheat rolls. I could give up popcorn. But, wait! Corn-based products are in everything. No soda, regular or diet. No cereal. No casseroles with canned soup, Hamburger Helper, frozen anything and not many gluten-free products because many use corn as a substitute.  I had teens and a husband to feed.  Stores weren’t as sensitive to their gluten-free and allergic clients. Don’t get me started on early versions of rice pasta. Ick!

Gradually, I discovered I felt better when I stuck to my diet. I went to the farmer’s market to reacquaint myself with fresh fruits and veggies. I devoted time to pre-staging meals for the week.  I cut my budget in other areas to put money into good food.  I even discovered confectioner’s sugar made with tapioca, rather than corn, starch! If I could make frosting, I can survive anything and so could my family.  My kids made the excuse of going to college to get away from our new food lifestyle and things got easier with just Man O around. But I remember those days.  

 Gluten-free is a bonanza for the food industry, highway robbery for the consumer. 
GF Bisquick is double the price!  

Today's quick tips on thriving in a restricted food environment:
1) No expectations. If you expect that recipe to perfectly recreate a gluten/allergy free version of your favorite food, you will be disappointed. If you just want a yummy substitute, you will be fine.

Instead:

Evoke the essence of your favorites. Yes, pizza crust is great but it is the toppings and sauce that make it pizza. I will be sharing a gluten-free english muffin that makes a good base for pepperoni. And it has fewer carbs!

2) Don’t break the bank. Living without preservatives and ready-made ingredients on a budget is a challenge.  Don’t let the grocery stores, health-food or neighborhood, hold you hostage. 

Instead:

Seek out new resources. I discovered one of my local Target stores is the gluten and allergy-free hub for our area. The prices are more than $2 cheaper for bags of almond flour or pancake mix. Find other folks who are willing to divide bulk ingredients and order on-line. Talk to your grocery store manager about carrying items.

Finally, the hardest thing of all:

3) Look at your relationship with food. For me, the hardest part was giving up comfort foods I had depended on for ages: M&Ms, pizza, warm yeast rolls straight from the oven.  I learned foods we are allergic to often produce a “high” before the bloating, sneezing and throat closing set in!  It is perfectly okay to mourn the loss of your grandmother’s chocolate pie made with corn syrup. But remember, it is not the only memory you have of your grandmother.

So give me your ideas for posts, whether you suffer allergies, are celiac or just want to live “outside of the box.”  Hopefully, I can ease some unsettled minds and growling tummies in future posts.


         



 
   

25 comments:

  1. WELCOME to the cafe, Julie!

    I know you'll be teaching us a lot about eating differently. I know it's a challenge just to avoid MSG, I can't imagine what it would be like to have to avoid corn. It's in everything.

    You have to be a label reader, don't you? I was just reading the label on my cereal box this morning - I thought it was pretty safe, one of those cardboard high fiber cereals - but what did I find? Aspartame. Sheesh. I restrict my aspartame intake to an occasional Diet Coke, and I don't want it in anything else!

    Also, a question about beef. I have a freezer full of grass fed beef - would you be able to eat that? Or do you go ahead and avoid all beef just in case they were fed grain as a supplement at some time?

    Anyway, I hope you get to know your way around the kitchen in this place. Just shove my grain mill off to the side - it won't mind. :)

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    1. Thanks, Jan. Yes, I am a label-reader. I was reading labels as a voracious young reader who read everything. Now I do it for different reasons.

      I have noticed a problem with some beef. I don't eat it often so that helps. But I sneeze if someone has sent it to market for fattening!

      Sympathies on the MSG. Man O gets those headaches too!

      Peace, Julie

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  2. Julie, WELCOME!!! We're so glad to have you join us!! I look forward to your recipes and health tips. I would love to learn more about healthy eating in general (gluten or not). And I figure eating less carbs is always a good thing! :)

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    1. Thanks, Missy! I am happy to get some of this wisdom out of my head and share with everyone.

      I am off to the farmer's market today in search of good food and ideas!

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  3. Ohhhh, this is going to be fun! I'm always looking for great alternative recipes. There's a great bakery here that makes the most divine gluten free, dairy free, vegan cupcakes and they are incredible! They taste divine and look as decadent as the 'real' thing. Apparently they use coconut oil instead of butter. I'm trying to figure out how. Happy marketing, Julie.

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    1. You are blessed to have that bakery near you. I will be fixing some recipes that sub out coconut oil for butter. In fact, after the Farmers' Market, I headed to the Asian Market in town to see their coconut oil, cream and milk offerings.

      Peace, Julie

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  4. Hi Julie! I'd like to get away from processed foods myself-just too lazy I guess. I don't like all the chemicals they put in them plus all the sodium.
    so tired - night shift but only another 30 min to go thank goodness! ready for bed but have an errand to run and dogs to take out first.
    Susanna

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    1. Susanna,

      Oh, the night shift. That is so tough. Glad you are almost done.

      It is really hard these days to find items without all those ingredients. But there are some things out there in the processed but not chemical-filled category. Hope I can highlight them in the days to come.

      Sweet dreams, Julie

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  5. Good morning, Julie.

    I was just reading an article yesterday that was a plea from a mother to other mothers not to allow their children to eat snacks in the playground. She spoke of the stress on mothers of highly allergic children. It was really eye-opening.

    I look forward to reading all of your tips and suggestions.

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    1. Mary,

      It is hard on children and parents alike for sure. Just think about the siblings!

      Mary, you are my mentor in all things healthy. I hope I can find things that are new to you.

      Peace, Julie

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    2. My friend Lisa has a buddy whose little one has tough food issues.... but she's very matter of fact about it (See, already I LIKE her because she'd get a no-score or low-score on that stupid HSP test thingamabobbie) and lets the other kids have what they want as a general rule but also makes them toe the line when needed. She's really working hard to make her daughter realize "Hey, it's tough, but I can do it"... while the other kids are supposed to learn, "Hey it's tough, but Mom doesn't make us go without 24/7 just because Haley's got issues"....

      I loved that because she's recognizing all the needs and addressing them... but not setting unlivable standards for any of them.

      I just thought that was cool. And I bet she wouldn't be annoyed by other kids eating at a playground, she'd just bring appropriate food for Haley.

      (Mary, don't take offense at that, you know I'm an insensitive clod, right? I'VE PROVEN IT.) :)

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  6. Wow, GF Bisquick is double the price of regular? That is utterly ridiculous! Amazing how the food manufacturers can up the price of stuff that is so much better for people... *getting off soapbox in a HURRY*

    I am looking forward to learning about eating better in general. I am pre-diabetic and am struggling because I am a stress-eater and an emotional eater. Was doing so well several years ago, then stress upon stress just piled on me and I "broke". (Excuses...I know. If I want to be around for my hubby, kids and grandkids--soon to be 5!--I need to do better.)

    So glad you're on here, too! :)

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    1. Melanie,

      I am prediabetic myself and am just now learning how to control it. I need to join Sugar Anonymous because it has always been my go to for comfort.

      I hope to have recipes that are lower in sugar but just as comforting.

      Peace, Julie

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  7. Julie, that sounds like it was hard to give up the foods that you loved! Did you have a nutritionist help you or did you research it all on your own? Because it does take a lot of work to eat right, as I'm sure you know. For instance, if you just give up gluten without increasing other foods, people who don't know could end up deficient in iron, calcium, vitamin D, fiber and B vitamins.

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  8. Eva,

    Thanks for bringing up an excellent point. I had a nutritionist help in the beginning and now do my own research.

    Caveat: No one should go on a gluten-free diet without consulting with a doctor, especially if they have no indicators for celiac disease. Many folks think it is a diet fad or better way to go without realizing the consequences.

    Extremes are never good and a fad diet is just that, a fad.

    Peace and thanks, Julie

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  9. JULIE!!! WELCOME TO THE YANKEE-BELLE CAFE, DARLING!!!

    Oh my stars,this is just so much fun... so do I get to make fun of you? Just a little? Or a lot?

    Because you know that HSP test thing we had in Seekerville??? Well the stupid test said I'm an insensitive clod!!! AS IF!

    (glowering at computer, shaking fist, while possibly making fun of people silently...)

    :)

    Welcome aboard, Sugar Plum! (There's no gluten in sugar plums, is there?)

    I love that you're bringing a sense of here and now to the table. That rocks. And the fact that most of us tend to eat too much high-carb stuff makes it understandable that eventually we'd be affecting our "innards"... and our waistbands!

    LET'S HEAR IT FOR VEGETABLES!!!! JUICING!!!! BROCCOLI SLAW!!!! Kid, you rock and I'm so glad you're here with us and I'll try to behave...

    MOSTLY....

    But not always because what fun would there be in that????

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  10. Make fun of me all you want. I know you have a heart of gold.

    Would you believe I don't have a juicer but I used broccoli slaw as a substitute for pasta?

    And I am a big believer in chocolate and fun!

    Peace and hugs, Julie

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    1. We need to start a campaign for broccoli slaw. It is about the most wonderful food in the world.

      I am addicted to the stuff.

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  11. ok don't see myself subbing broccoli slaw for pasta! :-( I have foods that say gluten free but a lot have corn - one crockpot blog I found a few years ago does gluten free(though says to doublecheck since a lot of foods add or take away gluten as they see fit) but she does beef so apparently only gluten is the problem in her family. It's really hard when part of the family has the allergy and the rest doesn't- when I was in college my dad was prediabetic and the dr said no sugar which we went 'no dessert' - we were sugarholics thanks to eating like my dad - esp me! I know my brother and I selfishly got so tired of my mom asking 'does it have sugar' in the desserts(this was mid 80s when almost nothing was sugar free) or if we baked a frozen pie and he'd ask we'd feel bad saying it was sugar. the first I ate gluten free food (and liked it!) was during a quilt round robin - one team member would bring snacks she could eat - we all shared dishes and snacks -and we loved those rice chip thingies) sometimes I'll buy something breaded that's gluten free just to have a different grain - iike the perdue chicken strips - they have rice and I think a little bit of corn - but the texture is different - slightly slicky but I like it better than regular nuggets and strips! of course they rob you with the cost but not as bad as that Bisquick! I"ll gladly pay a few dollars more than tyson for the perdue.
    I also hate when food manufactures know the 'key words' people are searching for on labels then change to the chemical name - used to put MSG then it became modified protein starch I think(well after they spelled it out!) and seems there's another name for it now or they'll say 'not added' a chinese restaurant told me that didn't mean it didn't contain the stuff but that they didn't add it separately - the soy sauce probably has it already. and I still rememeber doing a tea swap and sending to someone preggers who specified no caffeine- not even decaffeinated - since she was high risk and didn't want to chance the decaf having even a trace - I had some red tea and one was Lipton -said red tea in big letters and read tea is caffeine free - but in tiny letters I saw blend of black and red teas - I emailed them my concern and they replied they'd take it into consideration - IMO should have been changed immediately. lowcarb stuff is high too but I guess there weren't enough diabetics and prediabetics to drive the market in the 80s - once the atkins craze hit stuff was readily available but at higher prices.

    anyways good luck and looking forward to your tips and recipes!
    Susanna

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    1. I realized that too, about manufacturers. Now, my rule is the less ingredients the better and only items I know!

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  12. Looks good, Julie! And so educational! I look forward to learning more.

    Piper

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  13. Wow, I'm really late to this party!! You need to link this post to facebook. You know that's where I live. :D


    This is awesome, like a reference guide. And I know corn is in a lot of things... but I didn't know it was in SO MANY products!

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  14. P.S. I just go a juicer and it's AMAZING!!!!

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  15. Welcome, Julie! Sorry I missed dropping by on Saturday. I was on a computer diet this weekend :)

    Great post with good insight into some things I really don't know much about. Thank you for opening my eyes and giving me some things to think about. I can't wait to see your recipes.

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