candy

scrowley · Post by **scrowley** » Mon Oct 31, 2011 2:40 pm

Now i am on to candy,
what kind of candy can we eat?
i miss it, how about just regular laffy taffy?
there is one here staring at me and i am tempted.
I used to live on those before.
sheila

sarkin · Post by **sarkin** » Mon Oct 31, 2011 3:09 pm

Sheila,

Geez, doesn't MC make you feel you deserve a better class of junk food?! You may as well take the excuse to upgrade. (If you have it in front of you, you can check the ingredients, and assess your own risk. I'm sure everyone can guess what I'd say.)

We're just putting out the Halloween candy now - my husband is donning his gorilla mask. The tiniest trick-or-treaters are already on their way!

MBombardier · Post by **MBombardier** » Mon Oct 31, 2011 7:19 pm

Sara, "better class of junk food."

I made myself some chocolate-coconut ice cream because my husband got everyone else some vanilla ice cream to eat with the GF apple pies I made for them. That's exactly how I felt!

Lesley · Post by **Lesley** » Mon Oct 31, 2011 7:56 pm

Recipe pleas Marliss! I am dying for ice cream!

MBombardier · Post by **MBombardier** » Mon Oct 31, 2011 9:46 pm

It's around here somewhere... very easy. Two cans coconut milk, 2/3rds cup cocoa powder, 1/3 cup honey (or agave syrup, or 1/2 cup sugar), and 1 tsp. vanilla extract. Blend it up, pour it in the ice cream maker, and 20 minutes later, voila--soft-server yummy ice cream with no nasty ingredients.

You can't have banana, can you? For those who can, another ice cream recipe is a frozen banana thrown in the food processor. It will go through the chunky, grainy stage, and become delicious, creamy, soft-serve banana ice cream.

Lesley · Post by **Lesley** » Mon Oct 31, 2011 9:54 pm

Sometimes it brings on GERD, but everything brings on GERD )-;.

That looks great, except I don't have an ice cream maker. Need to get one.

OTOH, my juicer will make ice cream out of frozen fruit. I wonder if frozen coconut milk will add to it? I want to try it!

Martha · Post by **Martha** » Tue Nov 01, 2011 7:22 am

The frozen banana thing works in the blender, too. I add some cocoa, and it tastes like chocolate ice cream.

Love,
Martha

Zizzle · Post by **Zizzle** » Tue Nov 01, 2011 9:21 am

There are lists of GF candy available in the net, especially around Halloween. I know Skittles and Starburst chews are labeled GF and don't contain dairy. I keep them handy for candy emergencies.

Laffy Taffy has soy lecithin but otherwise might be OK.

MBombardier · Post by **MBombardier** » Tue Nov 01, 2011 10:33 am

I eat an occasional chocolate bar from Trader Joe's when I am feeling brave about it being made on same equipment as soy-containing food, but that's the only candy I have any more. Reacting to gluten, soy, and corn effectively eliminates almost every candy choice. I used to love M&M's, tootsie rolls, and candy corn. Candy corn and peanuts together taste like Snicker's. Okay, I'm done provoking temptation. Sorry...

Lesley · Post by **Lesley** » Tue Nov 01, 2011 11:11 am

Marliss,

I posted this a few days ago when I thought I had found some candy I could eat, but since I am sensitive to rice as well as the other 3, I am out of luck. Maybe you are IN luck?
http://www.naturalcandystore.com/catego ... hard-candy

sarkin · Post by **sarkin** » Tue Nov 01, 2011 12:00 pm

I know I'm a crank with a lot of wild theories, but I think loving candy really hugely (and believe me, I have a 'special' relationship with candy corn myself) means... you guessed it... that something's out of whack, and gluten sensitivity/addiction, plus the changes as we eliminate it, have something to do with it. (Oh, yeah, well, and sugar addiction, too!)

Someone told me many years ago that feeling a need for sugar is actually a sign of needing more protein, and that notion is working for me (meat-a-tarian that I now am). Maybe I'm super-sensitive to fluctuating glucose, but I am so much more even in energy and mood these days. I like that.

When my husband is traveling, I'm going to take the opportunity to skip even our gourmet chocolate ritual (which is more fun as a team project anyway), and see if it makes a difference. This was my first "zero-candy" Halloween - after Cynthia's topic about food coloring, and Sheila's question about the ingredients in Laffy Taffy, none of them appealed. I will certainly make a fabulous dessert for my guests at Thanksgiving, but it's hard to ignore the difference in how I feel. The longer I eat this way, the more I like it (and the easier it feels).

Marliss, I thought of you this morning and our conversation about certain foods being in black and white, vs. color - on the way to the dog park, there were two little boys and their dad, stocking up on croissants (and coffee) on their way to bring their pup to off-leash hours. Tiny boys, huge croissants... and I really tried to look at them the way I used to, to see their flaky goodness. But they just looked kind of beige. I guess I sort of 'weaned myself off' certain kinds of food stimuli

Lesley · Post by **Lesley** » Tue Nov 01, 2011 12:32 pm

I have a way to go yet Sara, a long way. I am still trying to incorporate the sensitivities I have identified, and get to the ones I don't know about yet. I am very far from where you are. Chicken and rice were a real blow. And eggs. All the rest seemed handle-able.
Except cheese.....

I love meat, so it;s not a punishment in general, but not every day and for every meal. I have to get used to it, and figure out how NOT to gain too much weight while getting the nutrition I need. Right now I know I am not.

*certain foods being in black and white, vs. color* Sounds fascinating. Is this on the board? Share-able?

Post by **tex** » Tue Nov 01, 2011 1:12 pm

Leslie wrote:*certain foods being in black and white, vs. color* Sounds fascinating. Is this on the board? Share-able?

Here is where we began to sort of explore and develop that line of thinking:

http://www.perskyfarms.com/phpBB2/viewtopic.php?t=14243

Tex

sarkin · Post by **sarkin** » Tue Nov 01, 2011 1:51 pm

Tex, you are the master archivist - thank you!

Lesley - I didn't get where I am now overnight. Eggs were a pretty big blow for me, too. I was relying on them greatly, after dropping gluten and dairy. I had been eating a lot of almonds, and when I called for a clarification of my "11 antigenic foods test" it turned out that there had been a paragraph missing from the email I got! So a couple of months later, I found out almonds were my 2nd most reactive nut (with cashews being least, and walnuts most - see how you and I can pretty much not share a single meal??).

I think it's a gradual process of pondering, accepting, experimenting - and for me, cranking up the protein was a huge help. I had lost a ton of muscle, and I think until I started building back, I didn't even realized how much MC was affecting my mental and emotional state. (And yes, you're just yearning to find ONE THING that works reliably at this point - I am sorry that my 'chicken soup' panacea was the exact opposite for you... and seriously, wouldn't you feel sorry for someone trying to prepare a meal that the two of us could eat??)

Hopefully, you'll find a few tried-and-true foods, and soon start getting the positive feedback from your body that you're on the right track, while losing the GERD along the way. It's really hard to change *any* path that we've trod for a long time, and our food pathways go back even farther than food.

BTW, Marliss and Tex and I (and probably others, who may or may not be tracking this thread) have each had occasional dreams in which we mindlessly munch down on something (pasta, cookie...)

- to me, this suggests that there's a real mental grinding of the gears when we try to change a lifetime of such a powerful, 3x-a-day habit. It's like a practice run of screwing up, so we don't do it for real. Even awake, every once in a while I'm at a gathering and think - wait - did I just eat that?? We can get all philosophical about mindless eating, but I think we should all be entitled to some mindless eating in the mix. Sure, a lovely dinner with deep appreciation for flavors, good company, and beautiful presentation can be a wonderful thing... but sometimes you have to fuel up the tank and get something else done.

It wasn't "hard" for me to get here, but it didn't just happen, either. I don't meant to make it sound like a should-do thing, either - you may find a way (or thought-approach) that's better for you. I feel this way about being in a happy marriage, too - when people say it's "hard work" it is true, but not the way that sounds. In my happy home, the hard work for me usually isn't sitting down and thrashing through a disagreement, or fighting toward compromise... mostly, it's knowing when to keep my big mouth shut. (Hm, that's a closer parallel to this food situation than I intended when I started out!)

Lesley · Post by **Lesley** » Tue Nov 01, 2011 5:42 pm

(Hm, that's a closer parallel to this food situation than I intended when I started out!) LOLOL! I LOVE that.

We can have pecans Sara. Neither of us are sensitive to them, I think.

I am nothing if not aware how much "work" making things work is. Strange sentence but I think you will know what I mean. I've done a lot of that.

I know what you mean about keeping your mouth shut! I have had to do a lot of that, not always successfully, I might add, both in terms of speech, AND in terms of food.*G*