Comments on: Eczema and Foods Update http://www.ecokaren.com/2010/02/eczema-and-foods-update/ smart ideas for green living and handmade life Thu, 09 Sep 2010 09:49:45 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Wheat-free, egg-free fried rice recipe http://www.ecokaren.com/2010/02/eczema-and-foods-update/comment-page-1/#comment-2021 Wheat-free, egg-free fried rice recipe Tue, 16 Feb 2010 19:41:06 +0000 http://www.ecokaren.com/?p=3778#comment-2021 [...] But since we can’t have soy sauce (wheat) or shrimp (shell-fish), I had to improvise. And improvising in the kitchen is what I’m all about. (Just in case, you are joining this blog for the first time, subscribe by e-mail or RSS, then, read my post about my elimination diet here and here). [...] [...] But since we can’t have soy sauce (wheat) or shrimp (shell-fish), I had to improvise. And improvising in the kitchen is what I’m all about. (Just in case, you are joining this blog for the first time, subscribe by e-mail or RSS, then, read my post about my elimination diet here and here). [...]

]]> By: Karen http://www.ecokaren.com/2010/02/eczema-and-foods-update/comment-page-1/#comment-1963 Karen Wed, 10 Feb 2010 22:31:50 +0000 http://www.ecokaren.com/?p=3778#comment-1963 Hi Sharon, Thank you so much for sharing this info. We'll be sure to check them out. So glad you took the time to list the links. :) Hi Sharon, Thank you so much for sharing this info. We’ll be sure to check them out. So glad you took the time to list the links. :)

]]> By: Karen http://www.ecokaren.com/2010/02/eczema-and-foods-update/comment-page-1/#comment-1960 Karen Wed, 10 Feb 2010 22:26:24 +0000 http://www.ecokaren.com/?p=3778#comment-1960 Thanks for the link Jenn. I'll be sure to check it out. It's funny how there are some things we don't miss and then there are ingredients that are must in some cooking/baking and egg is one of them. But we've been really good so far. *keeping our fingers crossed* Thanks for the link Jenn. I’ll be sure to check it out. It’s funny how there are some things we don’t miss and then there are ingredients that are must in some cooking/baking and egg is one of them. But we’ve been really good so far. *keeping our fingers crossed*

]]> By: Jenn at GLR http://www.ecokaren.com/2010/02/eczema-and-foods-update/comment-page-1/#comment-1951 Jenn at GLR Wed, 10 Feb 2010 15:52:29 +0000 http://www.ecokaren.com/?p=3778#comment-1951 If you're looking for an egg substitute, a formerly strict Vegan bloggy friend of mine would probably have some fantastic tips. I want to say you'll use tapioca starch but that might not be right. Anyway check out <a href="http://whatwouldgingerdo.blogspot.com/" rel="nofollow">Would You Like Fries With That?</a> and on her side bar there are some recipes, I think there are a few for things that contained eggs that she learned to substitute. It sounds like this diet might be a really good idea for anyone, not just those with skin issues. We cut out red meat a while ago because it was making me feel yucky and now I can barely stand it either. If you’re looking for an egg substitute, a formerly strict Vegan bloggy friend of mine would probably have some fantastic tips. I want to say you’ll use tapioca starch but that might not be right. Anyway check out Would You Like Fries With That? and on her side bar there are some recipes, I think there are a few for things that contained eggs that she learned to substitute. It sounds like this diet might be a really good idea for anyone, not just those with skin issues. We cut out red meat a while ago because it was making me feel yucky and now I can barely stand it either.

]]> By: sharon a. kane http://www.ecokaren.com/2010/02/eczema-and-foods-update/comment-page-1/#comment-1940 sharon a. kane Sun, 07 Feb 2010 13:08:58 +0000 http://www.ecokaren.com/?p=3778#comment-1940 I have developed gluten free bread recipes around my own food allergies. I have combined old fashioned sourdough techniques with gluten free seed and grain flours and have come up with excellent, delicious breads, muffins and pancakes. They are also free of dairy, eggs, soy, yeast, sweeteners, gums and baking powder. Very suitable for sensitive digestions. I have posted the starter recipe on my blog, glutenfreesourdough.blogspot.com. and here is the direct link: http://glutenfreesourdough.blogspot.com/2009/03/gluten-free-dairy-free-sourdough-bread.html My complete, and continually growing recipe book, Art of Gluten Free Sourdough Baking, is available in pdf form on my website, www.food-medicine.com. This type of baking takes some time to understand and master so it will not be for everyone. With planning it doesn't have to be time consuming. For people able to take the time it's well worth it as the breads are tasty, easy to digest and have an extremely long shelf life! Just wanted to let the dairy and egg free people know about it. sharon I have developed gluten free bread recipes around my own food allergies. I have combined old fashioned sourdough techniques with gluten free seed and grain flours and have come up with excellent, delicious breads, muffins and pancakes. They are also free of dairy, eggs, soy, yeast, sweeteners, gums and baking powder. Very suitable for sensitive digestions.
I have posted the starter recipe on my blog, glutenfreesourdough.blogspot.com. and here is the direct link:

http://glutenfreesourdough.blogspot.com/2009/03/gluten-free-dairy-free-sourdough-bread.html
My complete, and continually growing recipe book, Art of Gluten Free Sourdough Baking, is available in pdf form on my website, http://www.food-medicine.com.

This type of baking takes some time to understand and master so it will not be for everyone. With planning it doesn’t have to be time consuming. For people able to take the time it’s well worth it as the breads are tasty, easy to digest and have an extremely long shelf life!

Just wanted to let the dairy and egg free people know about it.
sharon

]]> By: Karen http://www.ecokaren.com/2010/02/eczema-and-foods-update/comment-page-1/#comment-1938 Karen Sun, 07 Feb 2010 04:27:10 +0000 http://www.ecokaren.com/?p=3778#comment-1938 Erica: Thanks for your suggestions. I made Fried Rice today without eggs and soy sauce. (Recipe will be posted tomorrow) And you know what? I think we can live without them. I added other ingredients that added more taste to it that we didn't even miss the soy sauce or eggs. Marj: It wasn't a 'life or death' decision but when we decided not to have it, and accepted it, it wasn't so bad. I always wondered how people who keep Kosher can live without eating shellfish but I know how they feel now. I just have to stay away from Maine!! Elisa: You are lucky to be able to go to farmers market year around. It's hard to get fresh fruits in winter here. Erica: Thanks for your suggestions. I made Fried Rice today without eggs and soy sauce. (Recipe will be posted tomorrow) And you know what? I think we can live without them. I added other ingredients that added more taste to it that we didn’t even miss the soy sauce or eggs.

Marj: It wasn’t a ‘life or death’ decision but when we decided not to have it, and accepted it, it wasn’t so bad. I always wondered how people who keep Kosher can live without eating shellfish but I know how they feel now. I just have to stay away from Maine!!

Elisa: You are lucky to be able to go to farmers market year around. It’s hard to get fresh fruits in winter here.

]]> By: Elisa http://www.ecokaren.com/2010/02/eczema-and-foods-update/comment-page-1/#comment-1934 Elisa Sat, 06 Feb 2010 20:06:18 +0000 http://www.ecokaren.com/?p=3778#comment-1934 Great Post, glad to hear your kids are taking this elimination diet with stride. I'm a vegetarian myself and I do alot of grains and beans and grateful we have a farmer's market year around. I have learned that fruits are seasonal and if I see strawberries at the grocery store I know they are imported which means who knows where they where grown (under what conditions) So I will patiently wait for the summer to enjoy some. Great Post, glad to hear your kids are taking this elimination diet with stride. I’m a vegetarian myself and I do alot of grains and beans and grateful we have a farmer’s market year around. I have learned that fruits are seasonal and if I see strawberries at the grocery store I know they are imported which means who knows where they where grown (under what conditions) So I will patiently wait for the summer to enjoy some.

]]> By: uberVU - social comments http://www.ecokaren.com/2010/02/eczema-and-foods-update/comment-page-1/#comment-1933 uberVU - social comments Sat, 06 Feb 2010 17:36:55 +0000 http://www.ecokaren.com/?p=3778#comment-1933 <strong>Social comments and analytics for this post...</strong> This post was mentioned on Twitter by ecokarenlee: Eczema and Foods Update: my journey with my kids in eating healthier for their skin's sake http://7t5xo.th8.us... Social comments and analytics for this post…

This post was mentioned on Twitter by ecokarenlee: Eczema and Foods Update: my journey with my kids in eating healthier for their skin’s sake http://7t5xo.th8.us...

]]> By: Marj M. http://www.ecokaren.com/2010/02/eczema-and-foods-update/comment-page-1/#comment-1932 Marj M. Sat, 06 Feb 2010 15:39:34 +0000 http://www.ecokaren.com/?p=3778#comment-1932 I am more than impressed, in awe would suit better. Way to go to all of you. I am surprised the bit of prime rib did not taste good. 80% reduction is HUGE. Thank you for sharing. I am more than impressed, in awe would suit better. Way to go to all of you. I am surprised the bit of prime rib did not taste good. 80% reduction is HUGE. Thank you for sharing.

]]> By: Erica http://www.ecokaren.com/2010/02/eczema-and-foods-update/comment-page-1/#comment-1928 Erica Fri, 05 Feb 2010 20:20:12 +0000 http://www.ecokaren.com/?p=3778#comment-1928 There are tons of substitutes for eggs, I tend to change it up a lot depending on what I'm cooking. Ener-G Egg Replacer, you can find it at Whole Foods, some grocery stores (check the Kosher section or Natural Foods section), or health food stores. It's really simple to use, and a great substitute for baking. Half a banana/egg, a tablespoon of ground flax seed + water and sometimes prunes can be used for alternatives too. Tofu scramble (just google it, a ton of recipes will pop up!) is a delicious alternative for things like scrambled eggs and omelettes. One thing I kind of miss is Devilled Eggs, I'm working on a recipe for that but I'm not quite there yet. You can also purchase "Black Salt" to make things taste "egg" like, but if sulphur is the major irritant you might want to avoid that. Also for the soy sauce, you want to find Braggs Liquid Aminos. It's ONLY soy. I think you can request samples/coupons from the website too. It's takes a little getting used to at first (it's a much stronger flavor) but you tend to use less of it so it lasts longer. I have been vegan for the past three years, and vegetarian since for over 13 years, so I have been scoping out alternatives for a long time. I know it can suck sometimes too, I think we've all been there before (like when I found out one of my favorite cereals had whey in it). Anyway, great job on what you've done so far and I wish you the best of luck! There are tons of substitutes for eggs, I tend to change it up a lot depending on what I’m cooking. Ener-G Egg Replacer, you can find it at Whole Foods, some grocery stores (check the Kosher section or Natural Foods section), or health food stores. It’s really simple to use, and a great substitute for baking. Half a banana/egg, a tablespoon of ground flax seed + water and sometimes prunes can be used for alternatives too.
Tofu scramble (just google it, a ton of recipes will pop up!) is a delicious alternative for things like scrambled eggs and omelettes. One thing I kind of miss is Devilled Eggs, I’m working on a recipe for that but I’m not quite there yet.
You can also purchase “Black Salt” to make things taste “egg” like, but if sulphur is the major irritant you might want to avoid that.

Also for the soy sauce, you want to find Braggs Liquid Aminos. It’s ONLY soy. I think you can request samples/coupons from the website too. It’s takes a little getting used to at first (it’s a much stronger flavor) but you tend to use less of it so it lasts longer.

I have been vegan for the past three years, and vegetarian since for over 13 years, so I have been scoping out alternatives for a long time. I know it can suck sometimes too, I think we’ve all been there before (like when I found out one of my favorite cereals had whey in it). Anyway, great job on what you’ve done so far and I wish you the best of luck!

]]>