The appointment with Ada-the-celiac-super-reactor’s allergist at Duke went pretty well.
He still didn’t seem like he believed me about the connection between her keratosis pilaris and gluten exposure, but doctors have a lot to learn about food intolerances and the symptoms that our culture swear up and down aren’t related to foods— the most direct and pervasive thing we use to take care of our bodies.
Either way, he still seems pretty sincere and respectful of my observations and since we are all on the same page of what to do to keep her healthy, he doesn’t want to see her for another year! Yay!
She will see her gastroenterologist next month. That one is more important for her, with how tiny gluten exposures affect her weight and ability to sleep well and her digestion.
So my mom took it upon herself to make a meal for my grandparents and me and Ada and everyone in between.
I thought I’d post what she came up with– in case anyone reading ever needs to have lunch for people who eat everything, a dairy free girl, a gluten and dairy free girl, a man who doesn’t eat red meat or pork, and a mom and baby on the upward swing of a year of elimination/addition dieting.
For lunch was pasta. Normal stuff for everyone, rice pasta for the plain normal gluten free folks, and a more expensive rice pasta that does not share fields or facility with any grain but rice for me and the super sensitive Ada.
Everything had separate bowls and utensils.
The sauce was basically made from whole vegetables, thus hopefully eliminating any risks from facilities with allergens or canned ingredients with allergens.
She made organic, grass-fed beef, which I told her was safe for Ada and I, but then also chicken since my husband doesn’t eat red meat.
I think the dessert was genius though. Fruit and ice cream parfaits. One might not think that could be so allergen friendly but it is. The fruit was whole and fresh or frozen (but with no added ingredients). There was soy-based ice cream, rice-whipped cream and coconut ice cream, the one safe for me and Ada.
A pasta and ice cream meal would typically scream wheat/gluten and dairy. But this just goes to show that you don’t have to give up old favorites or family meals when you eat a different diet. And I always loved my mom’s spaghetti sauce.
I ate out twice in Raleigh– which is a very rare occurrence with me and the baby. I used to eat out so, so much. The cook at the Indian restaurant we ate at made a meal just for us and even asked which oil to use. I thought that that was nice detailed question, and then later foundout he has a food allergy of his own.
It’s so nice when people get it.
Depending on your circumstances, and the ages of the people there, there are a few things you might do different if you were hosting an allergen/intolerance friendly meal.
Each of the pastas were different which helped keep us all straight. But with a 7 and 4 year old, there was some wanting to have what the other kid had.
So if money and closed-mindedness (of the people coming to your house) are no objest, you might just want to make rice pasta for everyone. It really tastes pretty much the same. It’s just more expensive.