A Yummy Meal

This post will be short…and sweet.

 

I’ve been attempting to reintroduce peanut butter into my diet.  We are not sure if the nursing Yipiyuk is allergic to peanut butter (or if her system finds it difficult to digest) so we’re taking it slow.  As stated in an earlier post, I found a corn free, additional oil free, sugar free peanut butter (Once Again, no salt added smooth nut butter) and did a happy dance for days when it arrived.  Last night, I had the idea, “Hey, maybe I can mix the peanut butter with the apple syrup (boiling down the Martinelli’s Apple Juice) and use it as a dipping sauce for my pancakes (Nirav Besan Flour, Frontier baking soda, Redmonds real salt, water).”

 

It.  Was.  Awesome.

 

That’s it really.  I wanted to eat more but I’m only up to a little over 1 tbsp of peanut butter every two days.

Mom’s Visit and Recent Allergy Mishigas

Good morning everyone!

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This has been a fun weekend!  My mother has been up for an extended, three day visit and the Yipiyuk, Doodle and I have really enjoyed spending time with my her (so did the guy that lives with us).

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Unfortunately a visit with my mother, or anyone else for that matter, usually means illness and allergic reactions for us….for multiple days post visit.  We try to prepare and plan as much as possible to avoid allergic reactions but it usually does not help.  Case in point, my AWESOME moms loves lotions, perfumes, and most things that make her smell GOOD, including Gain laundry detergent and gain/bounce dryer sheets.  Before she visits, she washes her clothes in our safe laundry detergent (Charlie’s Soap), she doesn’t use any dryer sheets, and she uses our safe toiletries.  We call it the “Yipiyuk Safe” packet.  The problem lies in the chemicals used in the Gain laundry detergent and dryer sheets and all of her skin/hair care products.  The chemicals adhere to the clothing fibers and to her skin/hair and NO amount of washing, drying, marinating in ozone, or naked rain dances will get the smell/chemical out.  It makes us so very ill.  She also put on her “good smelling” lotion after she took her “Yipiyuk Safe” toiletries shower.  Why?  She doesn’t know and she forgot to not use anything else after becoming “safe” for us.  She had to take a shower when she arrived and I had to wash her clothes (3 times) and bathe them in ozone.

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That was a rant but again we’re sick right now, so I just needed a little time to rant.  Our allergic reactions surface in many ways: sinus infection (me), cold (Yipiyuk), migraine, allergic shiners, rash, eczema, hives, behavioral changes, foggy brain, aphasia, night terrors, inability to sleep well, and the list goes on.  Sorry for the rant, guys.

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Other allergic mishigas includes the latex that was still present in our environment and me not recognizing it.  We were having unexplained reactions that were different from our corn/chemical reactions.  The Yipiyuk had lots of toys that were made from latex.  I honestly forgot to check on the latex issue.  I was so worried about the plastics being made from corn or corn used in the processing of the toys that latex was pushed aside.  The Yipiyuk is doing better, it’s going to take a while for the inflammation to subside but the vomiting and rashes are better.

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In an attempt to add more foods back into my diet we decided to reintroduce peanut butter (Once Again, unsalted smooth nut butter) into my diet.  I think I did well with it, but I’m not so sure about the Yipiyuk (she’s nursing).  The peanut butter ingestion coincided with the latex allergy mishigas.  We’re reintroducing the peanut butter, monitoring her closely, and hoping for the best.

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The FUNNIEST reaction over the last two weeks was the wood block.  Months ago I ordered wood blocks for the Yipiyuk.  They seemed like the best toy and would give her years of enjoyment.  This would have been true had the manufacturer opted to just cut the pieces of wood into the shapes and not GLUE the pieces together.  Guess what the glue was derived from……Corn.  Yeppers.  I took a block out of the box (the box has been out-gasing for months), took a slight whiff (it didn’t make it to my face) and my throat started to close, my eye started to have a sharp piercing pain, migraine, and the next day I had a mimic sinus infection.  It was funny in a very sad, sad way.  LOL!  I laughed after I started to feel slightly better.  I should have known the block used corn glue…I could see the individual seems on the block.

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Hope you enjoyed reading about our recent escapades.  It has been an interesting few weeks in our household but I’m hoping we can have a few non-reactive days until my closing at the beginning of July.  Fingers are crossed!

An Almost Normal Meal and Fermented Foods

Good afternoon all,

I have been frequenting the farmer’s market and asking a million question on the Delphi Forum in hopes of preparing a “normal” meal.  I have been successfully eating greens and other produce from two farmers (Whirlwind and Tune Farms).  Also, I recently ordered and ingested safe lamb (KOL Foods, meats processed during Passover only).  It was finally time to combine the two.  I was almost as nervous as the Hippopotamus in one of the Yipiyuk’s favorite books, “But Not the Hippopotamus” by Sandra Boynton.

“She just doesn’t know.  Should she stay?  Should she go?  But YES the Hippopotamus!”

So, YES, I took the plunge!  Now, I needed something for seasoning.  One of the only spices I am able to consume, without reaction, on a regular basis is Redmonds Real Salt.  I sometimes tire of eating only salt on my food.  Now enter the world of fermentation.  I have never fermented ANYTHING before but I was craving the natural probiotic properties of fermented foods and also a different taste in my diet.  I purchased some pickling cucumbers and at the encouragement of KReal set out to ferment them.

This process began the morning of Thursday, June 16th.  I scrubbed my cucumber with some baking soda and washed them with water and coconut soap (can’t be too careful with a corn allergy).  I cut off the ends and chopped them ever so carefully.  I made a brine of 1 quart filtered water and 2 tbsp of Redmonds Real Salt.  I placed the pickling cucumbers in mason jars and after all of the salt was dissolved I poured the brine on top of the pickling cucumbers (pickling cucumbers were in one jar and cucumbers/french radishes filled the other jar).  I sat the two jars in bowls and put them on the breakfast nook table.  There they sat for three days…taunting me.

Sunday came and I noticed that my pickles smelled like pickles.  They TASTED like pickles!  Wow!  So excited!  I put the lamb shoulder in the pressure cooker, just covering it with water and let it cook for about about 45.  I placed the swiss chard (I use the whole thing) in my 5 quart pot and let it simmer for an hour.  I placed the collard greens in the second pressure cooker, cooked them for 30 minutes, rinsed them and placed them in the same pot as the swiss chard (collards are quite bitter if you don’t rinse them and recook them).  I cooked the greens for an additional hour.

I combined the Lamb shoulder with the green, and garnished it with a little salt and the pickles/radish combination.  It was divine.  I’m tempted to get more now.  Please let me know if you have any questions.  I didn’t measure anything because nothing really needed to be measured.  Salt to taste.

Interesting Article – Discovering Corn Allergy

The columnist recently discovered her corn allergy and all that entails.  She also discusses the Corn Refiners Association campaign to relabel high fructose corn syrup as “corn sugar” and in some cases just “sugar.”   Some products have already made the switch.  Be careful if you purchase a product that labels “sugar” in the ingredients list, especially if the modifier “cane” or “beet” is not used.  It could be “regular” sugar or it could be corn.  Pick up the phone or send an email, you need to be sure of what you’re eating especially if you have a corn allergy.

 

http://news.medill.northwestern.edu/chicago/news.aspx?id=186797

 

Vitamin Success…so far

Hi y’all!

I have been taking the Bluebonnet Calcium/Magnesium and Vitamin B-6 supplement for almost a week now.  I have not had any noticeable reactions to the vitamins.  I have had allergic reactions but I know what caused those (copy paper, cardboard, perfume/chemical smells in one of my listings, apples and perfume/chemical smells in a doctor’s office).

I take one calcium/magnesium in the morning as well as one vitamin b-6.

I am hyper-sensitive to all corn ingredients and derivatives.  My body is  confirming the corn-free status of the vitamins.  I’ll let you guys know if anything changes.

Below is the company corn-free confirmation.   I very much appreciate companies that believe in full disclosure.  If more companies would do this my life would be made much easier.  I’m dreaming of the day when all corn derivatives in products, ALL products, are labeled.

• The Calcium Magnesium will be fine, no corn.
• If you have the Calcium, Magnsium Vitamin D3, the powdered vitamin D3 has corn starch that is used in the drying process going from an oil to a powder, so the powdered vitamin D3 is not for you. 
• Calcium Magnesium alone has no corn.
• The magnesium stearate is derived from non-hydrogenated palm oil.
• All of our fructose is derived from corn, as well as the vitamin C, powdered vitamin D3, vegetarian glucosamine.
• The veggie capsules are derived from pine or spruce.
• The vegetable cellulose is derived from pine or spruce.

Interview with a Vampire…My Allergist appointment

I have a tendency of being pessimistic, I’m sure it is a defense mechanism.  I expect the very worst outcome from every situation.  Should that negative outcome occur I am prepared and not upset, should a less negative or more positive outcome occur then I am pleasantly surprised.  We have been trying, in vain, to garner some form of help from our general practitioner, who will remain nameless.  Needless to say, we have been given no help or guidance in understanding what is happening to me and seemingly to the Yipiyuk.  We’ve actually been given information that has proven harmful to the Yipiyuk.  I suppose you can’t hold her at fault, she’s only practicing medicine.  Moving on…

I should add here, that although I am searching for answers for my current weak and declining state of health, I am not looking for a cure for my food allergies.  Although immunotherapy options are available for most allergic cases (through physicians like the Allergy Associates of La Crosse), the immunotherapy remedies themselves are glycerin in base (50%).  The glycerin is derived from corn…I’m not going to poison myself to be able to slightly tolerate more foods.  I want to understand what has happened in my body or surroundings that have made my allergies become more acute and made life difficult to live.  And then I want to overcome that issue.  I’m not interested in only treating one symptom, in this case severe food and chemical allergies.  The allergist is only another step, hopefully in the correct direction, in uncovering the underlying problem (reason one for seeing an allergist).

I met with Dr. Alice Morgan, allergist at ENT Associates of Alabama on Tuesday of this week.  I found Dr. Morgan’s office through Allergy Choices.  I found Allergy Choices through the Allergy Associates of La Crosse.  I found the Allergy Associates of Lacrosse through a member on the Avoiding Corn Delphi Forum.  It took months for all of these pieces to come together.  My pessimistic self was telling me this was a pointless endeavor during the process of researching each puzzle piece.  I have been searching for an allergist, or any medical professional, who would listen to me and keep an open mind about my corn allergy for months.  When I found the thread on the forum concerning the allergists in La Cross, I allowed myself a shred of hope.

I was only slightly disappointed with my meeting on Tuesday and at moments I was pleasantly surprised, had I not had a reaction to the strong scent from one of the nurses and had to rush out of the office I think I would have been able to accomplish more.

Dr. Morgan understands that corn is ubiquitous.  She has other patients with a corn allergy which allowed me to start from square two, not one (or zero).  She listened to me about my colorful, medical past and actually took notes about things that other physicians dismissed.  She asked more questions than any physician I have seen in the past 6 years and genuinely seemed to care.  There’s the pleasantly surprised part.  She is still lacking in her understanding of how corn seeps into the most seemingly safe product.  I explained my recent episodes with cardboard and the Yipiyuk’s new shoes.  She had no idea corn glucose/starch was used in the glue for the corrugated cardboard or the shoes.  Now she knows…

As I mentioned earlier, I think I would have been able to get more accomplished, however the “bounce dryer sheet/cigarette” happy nurse  entered the room and the other nurse tried to use an alcohol wipe on me (the alcohol is derived from corn).  Those smells filled the room and my throat started to tighten and my skin started to have the fire ant feeling.  No.  She did not have anything to give me that was corn free.  She was actually  nervous to give me a shot of anything.  I took one of my compounded antihistamines, switched rooms to have my blood drawn and then ran out of the building.  We are scheduled to go back for another test but she is trying to get us into the building without reacting.  Dr. Morgan wants me to visit a chemical free, safe environment allergy clinic in Dallas, TX.  Kevin and I are in the process of researching said clinic and how we would manage to make it there and home without experiencing any negative outcomes.

I am disappointed in that she did not give any advice, protocol or provide paperwork to help us in a medical emergency, other than to tell me to ask for a saline only IV and proceed to say that the saline was in a bag that contained corn derivatives.  Basically, she gave me the “you’re screwed if you have to go to the hospital” speech.  That is reason #2 for seeing an allergist:  What to do in an emergency medical situation.  Unfortunately that was not resolved.  Perhaps she is waiting on the validation from the test and her piece of paper.  It’s amazing how much faith we put into a piece of paper…that is produced with corn starch.

Hopefully when the test results come back I won’t be in for more  disappointment, RAST blood tests are only 60% accurate at best.  We all agreed that a skin test would not be in my best interests at the moment.

The last thing I wanted to share was that she “encouraged” me to stop nursing the Yipiyuk: “Most people stop nursing at 1 year.”  Well, most people can feed their child more than 3 food items without them wheezing, crying, projectile vomiting, and turning red with a horrible rash, hives and eczema.  I dismissed this recommendation.

I’m still hanging on to my shred of hope…

King Corn

These guys do a great job of showing how corn is ubiquitous.  The video can be watched on Instant Play on Netflix.

Presence of Corn in Meat Preparation, Processing, Packaging, etc.

Meat can be a painful, touchy subject for a corn allergic person.  Most people need meat and would like to consume meat to help balance their diets.  Unfortunately most butchers and meat processors who are USDA certified spray carcasses with lactic acid or citric acid during processing (before hanging to age).  During processing the equipment and/or cuts of beef may be sprayed with citric acid to kill E.coli.  Once it is processed into individual cuts or ground, it will be packaged on a styrofoam tray with a citric acid saturated soaker pad underneath and wrapped in shrinkwrap or plastic wrap, that is dusted in corn starch to keep the meat from sticking.  The citric acid and lactic acid are both derived from corn. (http://forums.delphiforums.com/avoidingcorn/messages?msg=9634.11)

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Consuming meat that has been processed in a such a way can bring about an allergic reaction.  It definitely does for me.

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Then enter the food additives.  Food additives are 100% legal and bad business if you have an allergy or sensitivity.  There are labeling requirements for food additives, unfortunately corn does not fall into the realm of “Top Allergen” so corn or additives derived from corn WILL NOT be labeled.  There are a few safe meat sources available from conventional grocery stores and at least one online vendor (at Passover only).  I recently purchased a chicken and some eggs from the local farmer’s market.  I haven’t been brave enough to try them as of yet but after speaking with the farmer I feel as though the meat specimens are safe.  The chickens are pasturized and processed with nothing but water.  That being said, there is a small threat of corn-tamination in the “store bought” ice, the water softening process and in any disinfectant that might be used, water with pinesol or white vinegar diluted into it (http://cornallergyaid.blogspot.com/2011/06/chicken-processing.html).  I was assured they only use water….nevertheless, the bird is in the freezer.

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Below this post you will find information on food additives.  The only additive that is labeled as corn is the corn syrup however many more of the additives could very easily be derived from corn.  Always call before consuming any meat product.

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“What is a Food Additive?

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“Food additive” is defined by the Food and Drug Administration (FDA) as any substance used to provide a technical effect in foods. The use of food additives has become more prominent in recent years, due to the increased production of prepared, processed, and convenience foods. Additives are used for flavor and appeal, food preparation and processing, freshness, and safety. At the same time, consumers and scientists have raised questions about the necessity and safety of these substances.”

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“What are Labeling Requirements for Additives?

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The statutes and regulations to enforce the statutes require certain information on labels of meat and poultry products so consumers will have complete information about a product. In all cases, ingredients must be listed on the product label, in the ingredients statement in order by weight, from the greatest amount to the least.

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Substances such as spices and spice extractives may be declared as “natural flavors,” “flavors,” or “natural flavoring” on meat and poultry labels without naming each one. This is because they are used primarily for their flavor contribution and not their nutritional contribution.

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Substances such as dried meat, poultry stock, meat extracts, or hydrolyzed protein must be listed on the label by their common or usual name because their primary purpose is not flavor. They may be used as flavor enhancers, binders, or emulsifiers. They must be labeled using the species of origin of the additive, for example, dried beef, chicken stock, pork extract, or hydrolyzed wheat protein.

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Color additives must be declared by their common or usual names on labels, e.g., FD&C Yellow 5, or annatto extract, not collectively as colorings. These labeling requirements help consumers make choices about the foods they eat.”

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“Glossary of Commonly Used Meat and Poultry Additives and Terms

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ANTIOXIDANT - substances added to foods to prevent the oxygen present in the air from causing undesirable changes in flavor or color. BHA, BHT, and tocopherols are examples of antioxidants.

BHT (butylated hydroxytoluene), BHA (butylated hydroxyanisole), TOCOPHEROLS (VITAMIN E) - antioxidants that help maintain the appeal and wholesome qualities of food by retarding rancidity in fats, sausages, and dried meats, as well as helping to protect some of the natural nutrients in foods, such as vitamin A.

BINDER - a substance that may be added to foods to thicken or improve texture.

BROMELIN - an enzyme that can dissolve or degrade the proteins collagen and elastin to soften meat and poultry tissue. It is derived from pineapple fruit and leaves, and is used as a meat tenderizer.

CARRAGEENAN - seaweed is the source of this additive. It may be used in products as binder.

CITRIC ACID – widely distributed in nature in both plants and animals. It can be used as an additive to protect the fresh color of meat cuts during storage. Citric acid also helps protect flavor and increases the effectiveness of antioxidants.

CORN SYRUP - sugar that is derived from the hydrolysis of corn starch. Uses include flavoring agent and sweetener in meat and poultry products.

EMULSIFIER – substance added to products, such as meat spreads, to prevent separation of product components to ensure consistency. Examples of these types of additives include lecithin, and mono- and di-glycerides.

FICIN - enzyme derived from fig trees that is used as a meat tenderizer.

GELATIN – thickener from collagen which is derived from the skin, tendons, ligaments, or bones of livestock. It may be used in canned hams or jellied meat products.

HUMECTANT - substance added to foods to help retain moisture and soft texture. An example is glycerine, which may be used in dried meat snacks.

HYDROLYZED (SOURCE) PROTEIN – flavor enhancers that can be used in meat and poultry products. They are made from protein obtained from a plant source such as soy or wheat, or from an animal source, such as milk. The source used must be identified on the label.

MODIFIED FOOD STARCH – starch that has been chemically altered to improve its thickening properties. Before the starch is modified, it is separated from the protein through isolation techniques; therefore, the source of the starch used is not required on the label.  Most common foods used to make modified food starch are corn, potato, wheat, and tapioca.  Out of these four foods, only modified starch made from wheat needs to be labeled.  Corn does not.

MONOSODIUM GLUTAMATE (MSG) - MSG is a flavor enhancer. It comes from a common amino acid, glutamic acid, and must be declared as monosodium glutamate on meat and poultry labels.

PAPAIN – an enzyme that can dissolve or degrade the proteins collagen and elastin to soften meat and poultry tissue. It is derived from the tropical papaya tree and is used as a meat tenderizer.

PHOSPHATES – the two beneficial effects of phosphates in meat and poultry products are moisture retention and flavor protection. An example is the use of phosphates in the curing of ham where approved additives are sodium or potassium salts of tripolyphosphate, hexametaphosphate, acid pyrophosphate, or orthophosphates, declared as “phosphates” on labels.

PROPYL GALLATE – used as an antioxidant to prevent rancidity in products such as rendered fats or pork sausage. It can be used in combination with antioxidants such as BHA and BHT.

RANCID/RANCIDITY - oxidation/breakdown of fat that occurs naturally causing undesirable smell and taste. BHA/BHT and tocopherols are used to keep fats from becoming rancid.

SODIUM CASEINATE - used as a binder in products such as frankfurters and stews.

SODIUM ERYTHORBATE - is the sodium salt of erythorbic acid, a highly refined food-grade chemical closely related to vitamin C, synthesized from sugar, and used as a color fixative in preparing cured meats. (Note: Erythorbate is NOT earthworms. Perhaps the spelling or pronunciation has contributed to this misconception because the Hotline receives many calls related to this concern.)

SODIUM NITRITE - used alone or in conjunction with sodium nitrate as a color fixative in cured meat and poultry products (bologna, hot dogs, bacon). Helps prevent growth of Clostridium botulinum, which can cause botulism in humans.

SUGAR (SUCROSE) – used as sweetener in an endless list of food products.

TEXTURIZERS/STABILIZERS/THICKENERS - used in foods to help maintain uniform texture or consistency. These are substances that are commonly called binders. Examples are gelatin and carrageenan.

WHEY, DRIED – the dried form of a component of milk that remains after cheese making. Can be used as a binder or extender in various meat products, such as sausage and stews.”

http://www.fsis.usda.gov/factsheets/Additives_in_Meat_&_Poultry_Products/index.asp

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Jan 2012 Update:  Even with the instructions, the beef we purchased in September 2011 was contaminated.  We did eventually find a safe source.

KOL Foods should have safe beef and lamb soon.

 

Hello everyone!

Hello everyone!  I am a corn allergic, gluten intolerant, soy allergic, dairy allergic, egg allergic, fish/shellfish allergic, latex allergic, rice allergic, grain free, multiple food allergy person living in Alabama.  I have a beautiful daughter, the Yipiyuk and puppy-daughter, Magna-Doodle; both are allergic to corn and the Yipiyuk shares my allergies identically.  We, along side the guy who lives with us (my hubby), are trying to survive in a corn-tastic world.  Some days are harder than others, but we persevere.

Corn is the hardest allergen to avoid.  Corn is present in everything from laundry detergent to sanitary napkins, meat to coffee beans, clothing to carpet, air fresheners to cardboard, and from paper to baby food.  Most people eat, drink, consume, smell or use a corn products in some way every minute of every day.  The reasoning is because corn is used in so many different and wondrous ways and it is not labeled as corn.  Corn is not considered a major player, or major allergen by the United States government and for that reason it does not need to be labeled.  So ingredients like citric acid, ascorbic acid, stearic acid, cellulose, vegetable glycerin, sugar, go undetected on most peoples radar.  Corn has many, many uses and the corn growers are very proud of that.

I hope this site provides relief to other Alabama families struggling with multiple food allergies.  I will post studies done on allergy testing, recipes, safe products, party ideas and much more.  Please go the links located to the right of our screen, especially the Delphi Forum:  Avoiding Corn.  Ask questions.  This is a hard allergy to take in all at once and unfortunately it is very misunderstood and under diagnosed by more health care professionals.  Good luck and remember “We’re all in this together.”