More Questions...and purple poop!

[piemom]

Good morning everyone! Hope it's as lovely a day there as it is here in Denver. Mine started early--3 am! Woke up wondering why my husband wasn't yet in bed and never went back to sleep. Oh well, good excuse for a nap later.

I used my quiet time well this morning, though...surfing the web, looking at all those gluten free items and recipes and whatnot. From the celiac.com website I came across a thread with a bread recipe that people absolutely raved about--210 posts about it! I'm going to try it before I post it--don't want to pass it along and have it be terrible. I feel very lucky that I have some great resources (including a friend--excellent cook--whose daughter has CD. Will pass on her recipes as well).

Of course, though, it brought up a lot of questions for me...

Are there any bakers out there? I'm wondering about all these different flours and how do I know which ones to buy? Any tips about baking? I don't think I'll have a problem cooking gluten free--it's the baking that I love to do, love to eat...am a bit nervous about it.

Also, anyone with a casein intolerance? My Enterolab results showed that I have it and they recommended a casein-free diet. I think the normal range for antibodies is <10 and mine came back at a 32.

Does that mean any trace of milk or milk products will affect me?

What if there is no dairy in the ingredient but it's processed in a factory where it might get cc'd?

Are there any cheeses that aren't from cow's milk that I can eat (goat cheese, for example)--or do they all contain enough casein to make me miserable?

Or, is it all just trial and error at this point and I just have to figure out how much I can tolerate, if any at all? I know some people recommend staying off dairy for a year and then trying to reintroduce it. Any thoughts?

BTW--the purple poop (or rather D!) was from a roasted beet that I ate yesterday. Guess that didn't sit too well with me. Knew you all would appreciate it, though!

Still have to figure out how to do some of those other great things you all do, and come up with a jazzy signature...all in good time, I guess.

Cheers,

Wendy

[tex]

Morning Wendy,

Dee is a professional , so when she talks about baking, (or any other type of cooking), we sit up and listen.

With a score that high, there's not much question about the validity of the casein test results, (IOW, it's way out of the "questionable" range). Usually, when someone is casein intolerant, they will react to any type of dairy product, regardless of the source, though I suppose that it might be possible that there are exceptions who can tolerate cheese made from goat or yak milk, or who knows what, but I suspect those exceptions are few and far between.

Cross contamination with casein probably isn't as great a risk as cross contamination with gluten, since it's not as likely to be floating around in the air as flour dust, the way that gluten often does. Also, the repercussions of an accidental casein reaction are not as serious as the mid and long term effects of accidental gluten exposure, in my opinion. I base this observation on the fact that gluten does measurable damage to our intestines, (especially certain individuals who suffer small intestine damage from gluten), whereas casein just causes a transient reaction, with no significant after effects. Again, this is just my opinion, and not based on any published scientific studies.

I am probably the only one here, who has been able to reintroduce casein into my diet after healing. I was definitely casein intolerant, before healing was complete, but after several years of a gluten, dairy, corn, citric acid, peanut, lettuce, etc., -free diet I was able to reintroduce almost everything except gluten. I'm currently testing oats, (which some celiacs can tolerate), but it now appears that I am failing the test, after several weks of eating oats twice a week. (I need to write a post about that experiment). Anyway, the point is that, we are all different, and we all have to fine tune our program to suit our own individual intolerances and preferences, but for most of us, casein intolerance seems to be permanent, based on what I've seen here.

Oh! If you're wondering where we get all those emoticons, just click on the View more Emoticons link, to the left of the message composing windowd, (just below the emoticons that are always displayed). Happy emoting.

Tex

[barbaranoela]

Good Morning Wendy~~~


----Luved the *purple-poop*

I have to tell U---we have names for our POOPS--
1. NORMAN--if its firm and solid---and behaves--
2. Slick Willie---if NORMAN decides to slither out for the day
3. Lu-C-Goo-C---and this is NORMAN being really nasty and all over the place!!! (I think CAMary) named that one--

And now we have PURPLE-BEETY---
Certainly a very *COLORFUL AILMENT* I might add--

Cheers back to ya--
Barbara

[starfire]

Hey, I was just googled Dee's hemp milk (Living Harvest Hemp Milk) and on this website there is a video - click on "Your Health - Hemp: The New Soy".

http://www.worldpantry.com/cgi-bin/ncom ... d2w/report

During the video (Mike Rosen, MD) he states that you can make cheese from Hemp Seed.

Just thought I'd mention it in case it was something you might be interested in.

Love, Shirley

[kate_ce1995]

I think Polly has found she reacts to goat and sheep cheese, so the caesin protien is very similar in all milk.

As for flours, Bette Hagman's books I believe have a great deal of information on how to blend flours to get a good texture. For example, rice flour often results in a gritty or grainy texture which isn't too palatable. I've found some of the gluten free flours out there that are pre-blended are okay, although it depends on the application. For example, I can handle it as apple crisp topping, and I think I made cookies once, but I haven't tried making say bread or muffins with it. I think I might try cookies again this weekend because our secretary brought some in yesterday that look so good but I can't of course eat them. She knows about my food sensitivity and sometimes brings me maple sugar coated nuts as an alternative and is talking about trying a flourless cake she found a recipie for. She loves to cook and her daughter went to New England Culinary Institute.

I think there was a bakery in the Denver area that I found once, that will try to bake things without your intolerances. Since you are "local" to them, they might become a resource to share ideas with for you. I'll see if I can find the link later...I'm supposed to be working right now!

Okay. You sound like you are coping very well with this path to better health. Talk to you later.
Katy

[piemom]

Guess I should change that to "Purple Lu-C-Goo-C"! Norman definitely isn't behaving this week!

Katy, I think it's Deby's Gluten Free Bakery. Happens to be close to where I get my hair cut, and I just happen to be going there next week! I thought I'd stop in and see what's cookin' over there! But looking at their website, maybe I'll have to go today instead!

Tex, I am hoping to follow in your footsteps and be able to one day reintroduce casein, though I don't know what the chance are of that. It certainly won't be any time soon. I suspect for now sticking to the basics is what the body needs.

Thanks, all...

Have a great day!

W

[MaggieRedwings]

Hi Wendy,

Here is the link to the bakery http://www.debysglutenfree.net/index.html

I was going to order from them but never got around too it. Good luck and it sounds like I would patronize them if I lived closer.

Enjoy, Maggie

[MaggieRedwings]

HI Wendy,

Guess we were both typing at the same time.

Sounds like a great bakery.

Love, Maggie

[piemom]

I'll let you know if it's worth it! It all sounds so good, but sometimes you just never know...

Thanks!!

Wendy

[MaggieRedwings]

To add to Barbara's list of accurate description is Battery Acid = burning D.

Love, Maggie

[annie oakley]

I Like That One LOL

[Dee]

Hi Wendy!!
I've been putting more hours in at work, so hopefully after Saturday I can get to some of your questions about the flours and baking.
I have a casein intolerance and I can't have any type of dairy.. I'm not a big fan of walking around with a "baboon butt".. OUCH!!!!
Another name to add to the list is the Puff Poopy.

Love
Dee~~~