Food Allergies and Sensitivities - The Alternatives
I have a number of food allergies and sensitivities. There is a long list of foods and food additives that will give me migraine headaches. Also, I have a condition called Menieres Syndrome which I control by severely limiting my intake of sodium. All this has forced me to search out alternative foods and develop my own recipes for things most people take for granted.
Everyone knows what migraine headaches are. Even if you have never had one, you probably know someone who gets them. Briefly, Menieres Syndrome is an accumulation of too much fluid in the inner ear causing gradual loss of hearing, ringing in the ears and dizziness. There were days that I could barely stand. The progression of the disease is controlled either by taking antihistamines and diuretics daily or cutting way back on your sodium intake. I have never considered drugs and the damage they can do in the long run to be the best option.
The number of things that I can not let into my body is staggering: milk and anything made from milk; wheat; corn, including corn oil, cornstarch and corn sugars; bananas; strawberries; all citrus fruits; nuts; peanuts; caffeine; chocolate; excess sodium; yeast; environmental fungi; alcohol; artificial sweeteners; artificial colors; artificial flavors; and artificial preservatives. I have spent many years searching out alternatives to some of these items. The others are not really worth the time and effort to me.
Most people these days know about soy and rice milks. For most people, these are a good alternative to cows milk. I have not tried goat milk, but some people like it. If you do not have to restrict your sodium intake, as I do, these are good alternatives and they come in a variety of flavors. I tried using rice milk for a while, but the high sodium content meant I had to cut back even more in other areas and I finally decided it was not really worth it.
Wheat is a little harder to replace. I believe wheat is used primarily because it has more gluten than any of the other grains, and therefore makes better breads and pastas. Wheat is gluier and the end product holds together better.
Substitute flours for wheat are oat (minimal gluten), rye (a little more gluten) and spelt (even more gluten than rye). I use only whole grain flours. The problem is that none of these have all that much gluten. I have discovered that you can substitute any of them in most recipes if you add a little potato starch; about one tablespoon per cup of flour. When using potato starch, you have to add more of whatever liquid you are using because it absorbs moisture like crazy. It acts as a sort of conditioner to hold your dough or batter together better. You can also use tapioca starch in about the same ratio for the same purpose.
Rice flour has no gluten whatsoever and is very difficult to work with, but it can be done. I have a friend who can not have gluten. She uses a combination of rice flour, tapioca flour and tapioca starch in her baked goods.
If you are allergic to corn and love cornbread, corn chips and the like, there is not really much to be done about it. I have learned however, that many allergies to corn are really not to the corn itself, but a product of the way it is stored. Molds generally develop on the corn in storage and these are not usually eliminated before milling. As I noted above, molds give me migraine headaches, and it is thought that molds are the source of the average persons intolerance to corn. I have not started growing my own corn and I probably never will. But, if you are really determined, you could try that.
There are a lot of other oils out there besides corn oil. I prefer extra virgin olive oil for cooking and light olive oil for baking. The light oil does not have such a strong taste and does not compete with the other flavors you are using. I use it in pancakes, cookies, cakes and quick breads. You can also try canola oil, sunflower seed oil or soy oil. Please, do not use any of the partially hydrogenated oils. Use only oils that are liquid at room temperature. I know for a fact that you can refrigerate olive oil for several days before it becomes semi-solid. You can also refrigerate sesame oil without it becoming solid. Hydrogenated oils are a source of trans-fatty acids and these are very bad for you. They increase the amount of bad cholesterol in your body. They cause clogging of the arteries and can cause type 2 diabetes. They increase the risk of heart disease. Okay, I am done with my newest pet peeve.
In place of cornstarch, try potato starch. Mix it with water, as you would the cornstarch, before adding it to sauces, gravies and soups as a thickener. The result is not quite as clear as with cornstarch, but is perfectly acceptable. If clarity is not an issue and you do not mind a slight grittiness, you may use rice flour as a thickening agent. You do not need to mix it with water first. It has no gluten and will not form unmanageable lumps when added directly to hot soups and sauces. As with cornstarch and potato starch, it does need to be boiling in order to thicken.
Because I have to avoid excessive sodium, I can not use conventional rising agents: baking soda and baking powder. There is an alternative which is potassium bicarbonate. You have to use a little more of it than of the conventional agents; about half again as much usually suffices. Additionally, there is an alternative to table salt. It is potassium chloride. It has a more bitter taste and should not be added after cooking is complete. It works well when cooked into a food, however.
Sadly, there is no real replacement for what yeast does. That is why I make only quick breads. When making quick breads from alternative flours, use more like two tablespoons of potato starch per cup of flour. I have actually managed to make a quick bread that will hold together well enough to be toasted. The more homogenous the batter, the better it will hold together. So mix it well and if you are adding chunks of fruit or pine nuts, etc., you might want to add even a little more potato starch.
Another alternative to the standard bread product is flat bread. You can go wild with your imagination with these. My current favorite is made with spelt flour, rye flour, olive oil, a little honey, and dill weed and onion powder. Add enough water so that you can roll it into a ball. Flatten it and cook it in a frying pan. The easiest way to flatten it is with a tortilla press.
Everybody loves hamburgers. I am no exception. But, I want mine on a bun. To do that I make a sort of unsweetened, thick and fluffy pancake. Even my husband will eat them. Pancakes are easier than most people think. You do not have to buy a packaged mix to have good pancakes. I use spelt flour, oat flour, potato starch, egg and olive oil, and twice as much rising agent as usual for the buns. For the pancakes, I also add a little sugar (cane only) and vanilla. Both are cooked on a griddle.
Pasta. I absolutely love pasta. Luckily there are a number of companies making spelt and rice pastas. Some of the rice pastas hold together better than others when you boil them. I tried quite a few before I found the brand I like most. Best of all, you can get them in all sorts of shapes. Because spelt has gluten, it makes a good pasta that holds together well during boiling. There are also corn pastas. Before I determined that corn was one of my migraine triggers, I tried corn pastas. I dont recommend them. They do not hold together at all well during boiling.
If you like nuts and peanuts, there are no really very good substitutes. I have come to enjoy pine nuts and sunflower seeds, however. I use them in baking and sauting. You can also toast them in a frying pan with a little olive oil before adding as a garnish or putting them in a salad.
It has all been and adventure; one that I have actually enjoyed. Although, in the beginning it was disheartening. Because of my dietary restrictions, I have become a much better cook and, I believe, considerably healthier. I make all my food from scratch and have absolute control over what goes into my body. I am not letting fast food restaurants or packaged food manufacturers decide what I should eat.
My point is this; if you have had to restrict your diet for one reason or another, your life is not over. You have just embarked on a new adventure. Give it a chance and it may take you to some place wonderful.
Eosinophilic Esophagitis: The Difference Between Acid Reflux and Allergic Esophagus Explained
What is eosinophilic esophagitis?Eosinophilic esophagitis, abbreviated EE or EoE, is an inflammation of the esophagus or feed...
The Effect Of Allergies On Everyday Life
An estimated 60 million Americans (20% of US Population) suffer from all types of allergies. For adults, allergies are the 5t...
Cause Of Food Allergies Due To Leaky Gut Syndrome
Naturopathic experts point to leaky gut syndrome as the cause of food allergies, for many sufferers. In a normal digestive sy...
Pollen Allergy
During the spring, summer, and fall, there are a lot of things in the air that will make you have allergy attacks and hay fev...
The Food Allergy Survival Guide To Overcoming and Recovering From Food Allergies
Selective eating- you are to undergo such a phase when you are allergic to some kinds of food and beverages. A food allergy i...
Two Kinds Of Food Allergies - Mild Or Severe
If you suspect that you are suffering from a food allergy then you should be aware that there are actually two kinds of them,...
Gluten Allergies, Celiac Disease and Dairy
Gluten is found in the protein of cereal grains. It can be found in a wide variety of foods and some people have allergies t...
Learning About Food Allergies
Food allergies affect approximately 4 million Americans with symptoms that can include difficulty breathing, an outbreak of h...
Christmas Food Allergies - What Are the Alternatives?
It is the end of the year, and it is time to plan for Christmas. With great food and festive spirit, Christmas is a joyous c...
How to Test Your Dog for Food Allergies
Does your dog suffer from skin problems and/or scratch constantly? Does he have hot spots or recurring skin infections? He ma...
Food Allergies and Fatalities
Every year, millions of people worldwide are affected by allergies to particular foods. It is estimated that in America alon...
Food Allergy
Just what is a food allergy? Some people mistake that having a food allergy means that the food is bad for them. In one sense...
The Nature Of Allergies
Allergies can affect a person in various ways. These can be in the form of hayfever or allergic rhinitis, allergic asthma, f...
Food Allergy Symptoms - All The Facts You Ever Wanted To Know About Food Allergies - Revealed
These days the word food allergy is used to loosely, almost everyone will suffer from a bad reaction to their food in their l...
Food Allergies
Allergy is a condition in which the body tends to react due to hypersensitivity to some substance such as food, drugs, drinks...
7 Common Food Allergy Symptoms
Food allergies are becoming more common in people, especially in children. It is difficult with children to find out what the...
Treatments of Eczema - 3 Common Reasons For Food Allergies
Are you one of the 45% of the population who suffer with some kind of food allergy? The sort of foods that generate allerg...
Living with Food Allergies
Odds are good that you know someone who suffers from food allergies possibly a mild aversion to nuts, dairy, eggs, fish or s...
Signs And Symptoms
There are a lot of people who have issues with some of the most common allergies. Some people will find that they have food a...
Scalp Eczema - Uncover Your Food Allergies
If you suffer with scalp eczema it is usually down to some kind of allergy. Sufferers tend to have allergies to substances, ...