So, I’ve been busy reading stuff on the internet, finding sites and bookmarking them, for gluten-free tips and tricks. I gather that, along with gluten sensitivity, there can also be lactose intolerance. Which is interesting. Since she was little eldest girl has never liked milk to drink. She’d have it occasionally on cereal but leave the liquid in the bowl after finishing the actual cereal. She’ll eat food with milk in it, just won’t drink milk on its own. Nor will she eat anything milk based, like rice pudding, or tapioca pudding or vanilla pudding for instance. She does eat hard cheddar which, apparently, doesn’t contain lactose. She also eats yougurt which has live cultures that are feeding on the lactose themselves. So, the milk based products she is consuming don’t contain lactose. She also doesn’t eat eggs, in any shape or form. They totally disgust her. She’ll eat food with eggs within. Just not eggs as the main thing. Which is also interesting. As egg allergy is also quite prevalent along with wheat and lactose allergies. Another thing that can cause people issues is FODMAPs. FODMAPs is an acronym (abbreviation) referring to Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. These are complex names for a collection of molecules found in food, that can be poorly absorbed by some people. When the molecules are poorly absorbed in the small intestine of the digestive tract, these molecules then continue along their journey along the digestive tract, arriving at the large intestine, where they act as a food source to the bacteria that live there normally. The bacteria then digest/ferment these FODMAPs and can cause symptoms of Irritable Bowel Syndrome (IBS). Symptoms of Irritable Bowel Syndrome include abdominal bloating and distension, excess wind (flatulence), abdominal pain, nausea, changes in bowel habits (diarrhoea, constipation, or a combination of both), and other gastro-intestinal symptoms.
- Excess Fructose: Honey, Apples, Mango, Pear, Watermelon, High Fructose Corn Syrup
- Fructans: Artichokes (Globe), Artichokes(Jerusalem), Garlic (in large amounts), Leek, Onion (brown, white, Spanish, onion powder), Spring Onion (white part), Shallots, Wheat (in large amounts), Rye (in large amounts), Barley (in large amounts), Inulin, Fructo-oligosaccharides.
- Lactose: Milk, icecream, custard, dairy desserts, condensed and evaporated milk, milk powder, yoghurt, soft unripened cheeses (eg. ricotta, cottage, cream, marscarpone).
- Galacto-Oligosaccharides (GOS): Legume beans (eg. baked beans, kidney beans, bortolotti beans), Lentils, Chickpeas
- Polyols: Apples, Apricots, Nectarines, Pears, Plums, Prunes, Mushrooms, sorbitol (420), mannitol (421), xylitol (967), maltitol (965) and isomalt (953).
The above snippets come from this site Shepherd Works Low Fodmap Diet. Basically, you can have reactions with one, two, a few or all of the above listed things, perhaps. There is no “one size fits all” idea with this. Everyone has different triggers that may affect them. The only way to find out if something other than gluten and lactose is affecting you is to keep a food diary. If you are still having symptoms of intestinal distress, try eliminating something and play food detective, apparently. To hunt down that elusive trigger that is causing the nasty reaction.
The great news is that my daughter is feeling much better, compared with last week, at this time. She’s very happy to be on a gluten free, and essentially lactose free diet, at that. I’m happy that she’s happy and feeling great. Makes me feel good and that I’m being a good mum by finding out awesome home-made gluten free pasta recipes. We’ve had a pasta machine that has languished in the basement for over 20 years, essentially unused. Well, time to dust that off and put it to good use. Time to get my hands all dusty with corn starch and roll that pasta dough through the rollers so it’s nice and thin. We can save a ton of money making our own, for sure. Same with bread making. Thankfully, bread making is not the least bit intimidating for me nor my husband. Just, the gluten free part will be a bit different as the dough is more cake batter like and only rises once in the pan.
We’ll have to keep a close eye on the whole grain gluten-free flours, as well. Oat flour, sorghum and others like that tend to go rancid quickly. They are best stored in the refrigerator or used within 6 months of purchase at the latest. Should date the bags or bottles when you bring them home and keep an eye on those dates, apparently.
All these things to watch for. Head is spinning LOL.