Monday, August 30, 2010

Milk and Cheese

Since I am writing my cookbook "Cooking Totally Gluten Free the Grain Free Approach" I have been looking at other common food problems.
One is milk and cheese.
Most people believe milk and cheese can't be tolerated because of the lactose.
I believe after watching my children eat, it is more likely the grain from the feed of the cows getting into the milk.
Think of this, when a human mother is nursing all the nutrients and food flavors gets in the breast milk. We are cautioned not to drink alcohol or coffee to keep our milk pure. I had one nursing friend who had to give up all dairy while nursing because what she was eating was affecting her babies digestion.
My observation of my children is that when they have a non organic, non grass feed dairy product they are sick with common gluten sensitivity within 5 minutes. But when they consume grass fed dairy there is not a problem in the world.

Of course if you are allergic to the lactose don't change a thing and always talk to your Dr first. Remember to check Allergy and illness to see the differences.

About Cheese. I believe our cheese should come from grass fed cows as well, but I found this information on cheese that is worth mentioning if you are looking to get rid of the lactose.
From the website
* Cheese may be better tolerated than milk due to a lower lactose content.
* Cheese is also well-tolerated because during the cheese-making process, most of the whey is removed (and the lactose with it). In mature, ripened cheese, lactose disappears entirely within three to four weeks.
* Specific kinds of cheese which you can reasonably expect to tolerate fairly well include cheddar, Colby, Swiss, Parmesan and cottage cheese.

Wednesday, August 18, 2010


Always remember that my information is based on online research and is just my opinion. Always check with your Dr. first.

I started to use almond flour because it had so much more taste then rice flour. Then we realized the children could not eat rice or rice flour and almond flour became our only choice for bake goods.

I found that it is very easy to work with and filled with nutrients. 2 cups of Almond flour with 1/2 cup tapioca will make a great baked good. Never tried it in a bread form.

I was concerned about using it in my Cookbook "Cooking Gluten free the Grain Free Approach" because it is often referred to as a nut.
I want the cookbook to be as friendly to others as possible so I was looking for items all can enjoy.

The problem with nuts is that there are about 3 million American allergic to nuts these days. Most people with peanut allergies will stay away from all tree nuts.

So you see I was worried about using the almond flour. I know I can't help everyone and that 3 million is only 1% of the over 3 hundred million people living in the United States today but it still made me think.

The point, is I wanted to know what Almonds were so once again I looked it up online.
Here is the deffinition of Almonds

From Wikipedia, the free encyclopedia (

Almond tree with ripening fruit. Majorca, Spain.
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Rosales
Family: Rosaceae
Genus: Prunus
Subgenus: Amygdalus
Species: P. dulcis
Binomial name
Prunus dulcis
(Mill.) D.A.Webb
Almond, nut, raw Nutritional value per 100 g (3.5 oz)
Energy 2,418 kJ (578 kcal)
Carbohydrates 20 g
Sugars 5 g
Dietary fibre 12 g
Fat 51 g
saturated 4 g
monounsaturated 32 g
polyunsaturated 12 g
Protein 22 g
Thiamine (Vit. B1) 0.24 mg (18%)
Riboflavin (Vit. B2) 0.8 mg (53%)
Niacin (Vit. B3) 4 mg (27%)
Pantothenic acid (B5) 0.3 mg (6%)
Vitamin B6 0.13 mg (10%)
Folate (Vit. B9) 29 μg (7%)
Vitamin C 0.0 mg (0%)
Vitamin E 26.22 mg (175%)
Calcium 248 mg (25%)
Iron 4 mg (32%)
Magnesium 275 mg (74%)
Phosphorus 474 mg (68%)
Potassium 728 mg (15%)
Zinc 3 mg (30%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

The almond (Prunus dulcis, syn. Prunus amygdalus Batsch., Amygdalus communis L., Amygdalus dulcis Mill.), is a species of tree native to the Middle East. Almond is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed.

The fruit of the almond is not a true nut, but a drupe, which consists of an outer hull and a hard shell with the seed ('nut') inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are commonly sold shelled, i.e. after the shells are removed, or unshelled, i.e. with the shells still attached. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.

There is some more great info and pictures on the following link

Monday, August 16, 2010

Allergy vs Illness

In resent research the number of cases of allergies in America has increased dramatically over the last few years.

The problem is that food sensitivities, which is less noticeable, has also been on the rise.

Research suggest that 1 in 133 or more have Celiac disease and an even higher number of individuals have gluten sensitivity are not aware.

Because of this awareness of allergies and Celiac disease there was little help for me when my son who was suffering from something, but came back negative to both the wheat allergy test and the Celiac test. In my opinion studies on Celiac disease are slow and only focusing on the common symptoms of those with Celiac, the destruction of their small intestine villi.
The Doctors acknowledge a standard gluten free diet created by the needs of Celiac patients whose small intestines are destroyed by wheat (including kamut and spelt), barley, rye, malts, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent ( But we have to keep in mind these studies have only been done to see what affects the small intestine which is the biggest concern of those with Celiac.

Since Noah was negative to the tests I could not figure what was continuing to make him sick. Putting Noah on a standard gluten free diet had been my idea, and the Dr. supported this decision. The problem was when I took Noah back a year and a half later with sever symptoms the Dr's had no support for me. They had no more suggestions because he was already eating a standard gluten free diet. There was no one to turn to and no one to suggest that the corn and rice could be causing the continuation of the illness because so little research has been done in this area.

The Dr's told me it was not possible he could have an allergy because an allergy is of definition;
characterized by excessive activation of certain white blood cells called mast cells and basophils by a type of antibody known as IgE, resulting in an extreme inflammatory response. Most commonly seen as eczema, hives, hay fever, asthma attacks. (

So I started to call his Gluten Sensitivity an illness because I realized, with the help of Dr. Peter Osborne, that all gluten in all grains was causing an altercation to his normal body functioning.

The definition of an illness is "impairment of normal physiological function affecting part or all of an organism ".

What was affected by ingesting even the smallest amount of gluten? Everything, all of his organs as stated in the definition.