Cookin again

[Beleriphon]

Well, I got results back that no chef, cook, or lover of food wants to hear. I’ve had long time health issues, and one of the tests I had done came back and said I have a very high adverse reaction to gluten, dairy, and eggs.

Well, that limits meals significantly lol. I have some experience making these things, but fresh baked bread is one of my most favorite things. I will certainly miss it. Gluten free bread just isn’t remotely close.

Eggs are the worst thing to reactions to. So much stuff uses eggs. Home cooking is doable, but store bought is a nightmare.

My suggestion: vegan and gluten free for baked goods. Otherwise bacon is dairy, egg, and gluten free.

 

[Zardnaar]

Well, I got results back that no chef, cook, or lover of food wants to hear. I’ve had long time health issues, and one of the tests I had done came back and said I have a very high adverse reaction to gluten, dairy, and eggs.

Well, that limits meals significantly lol. I have some experience making these things, but fresh baked bread is one of my most favorite things. I will certainly miss it. Gluten free bread just isn’t remotely close.

Suck I had to cut salt intake down.

Oatmeal breakfast.

Cut suger down vastly just based in preference. Snack on plain chocolate at D&D.

Been using a lot of chilli flakes, olive oil and garlic and paprika.

No gluten would suck. I can still have salt just trying hard to reduce it.

 

[Dannyalcatraz]

@Sacrosanct

Peanuts, soy and corn are worse, but those are definitely tough ones.

Dairy you can probably get around with some of the plant milks. My understanding is that- but for cheese making, they’re relatively interchangeable. You just have to make sure you have the right conversion ratio. Also, some of the plant milks are on the sweet side.

Gluten is a pain, but there are all kinds of flour substitutes out there, and almost anything you’d serve on bread or pasta can use rice, potatoes, or all kinds of root veggies for. Veggie “pastas” are also a good option.

Eggs? Got nothing for ya, I’m afraid.

But I will say this: I have known (mild) food allergies to corn, chocolate and some other thing I forget because I never eat it. Chocolate is among my preferred sweets, and corn is a favorite veggie, though, and I still do eat them...in moderation, of course. And never both in the same 24hr period. Since I just had Mexican for lunch, that means no Toblerone for a day.

I also had a bad allergic reaction to dish that contained none of my known allergens and whose listed ingredients included nothing I have ever reacted to, before or since. What got me is still a mystery.

It may be that you can tolerate the occasional small dose of your irritants, so you might be able to indulge a few times a year.

 

[Dannyalcatraz]

@Zardnaar

i also have sodium-dependent hypertension. Some of the worst my previous MD had seen in 40+ years of practice...and asymptomatic to boot.

Need any tips?

 

[Sacrosanct]

Oh, I know there are lots of gluten alternatives. But they aren’t close to being the same. Most gluten free breads are grainy, and can never get that spongy, chewy aspect a good bread gets. Because gluten is what makes that happen lol.

 

[Zardnaar]

Can you use mashed banana and oil as egg replacements in cakes? I think a vegan mentioned it.

More to hold it together, that will effect the taste obviously.

I'm defaulting to ME/ Mexican type fusions. By that I mean I might add falafel to a burrito or use tortillas for a ME type wrap.

Not really eating much in the way of cooked veggies. More salads, coleslaw and fruit type deals.

 

[Zardnaar]

@Zardnaar

i also have sodium-dependent hypertension. Some of the worst my previous MD had seen in 40+ years of practice...and asymptomatic to boot.

Need any tips?

Probably not. Mine was in the low side and eliminated it just over a month. Happy doctor.

Just cut out fries, Pizza is a rare treat, and I only break the diet eating a burger or whatever on those days where I eat 0 salt and that bad meal might be 1500-2000 milligrams. Broke my Arabic addiction as I suspect it had a bit of salt.

3-4 bad meals a month is the goal.

I might have mild asthma as well. Next goal is Lise weight and get core strength back up. Last couple of years have been bad. Turns out swimming in 14 degree ocean isn't that bad so want to do that more but summer just ended (crap summer to).

 

[Dannyalcatraz]

Lebanese- and other Mediterranean- cuisine is probably better than and certainly no worse than others regarding salt. Remember, they are fairly liberal in their use of lemon/citric acid and vinegars.

Hell- I usually get my citric acid from middle eastern groceries.

 

[Dannyalcatraz]

In fact, middle eastern cuisine is the source of 2 of my “secret” salt cutting habits!

1) I make lebanese garlic spread and use it as a mayo substitute on sandwiches, burgers, hot dogs, etc.

2) I mix plain greek yogurt 50/50 with mayonnaise when making things like chicken/tuna/egg salads and certain pasta salads. The tangy yogurt has 1/10th of mayo’s salt, but the mix retains the expected color and texture.

 

[Zardnaar]

Lebanese- and other Mediterranean- cuisine is probably better than and certainly no worse than others regarding salt. Remember, they are fairly liberal in their use of lemon/citric acid and vinegars.

Hell- I usually get my citric acid from middle eastern groceries.

Yeah but like Chinese it's been adapted for the locals. What people call Chinese is actually American.