Rotating Food to Prevent Food Sensitivities- Gluten-Free Meatballs
Posted Nov 30 2012 10:43pm
For years I’ve read about rotating foods to identify food allergies. It sounded like so much work. And even though I have a bit of an overactive immune system dealing with eczema as a baby and hay fever when I grew older, I just didn't think I really had food allergies. But in September 2011 I went to the allergy department of the Rapid City Medical Center asking what they had available for food allergy testing. Every time I would eat, especially eating in a restaurant I would become so congested. I was tired of having an almost constant dull earache which I was told was from allergies. The doctor ordered IgG Food Testing from ImmunoLabs. I was surprised to find that I reacted to 37 foods out of 154 foods. The next step was to avoid the 37 foods, eating only from the rest of the 154 safe foods for 90 days. I guess it takes about 90 days for your body to forget it’s food-sensitivity memory. After the 90 days the idea is to slowly introduce each of the 37 foods one by one and after 4 days add another food noting any reactions within those 4 days…..I didn't do this part very well. So almost a year later I again had the blood test. The good news is that some foods came off the list. Also all the current 36 foods were +1 versus the previous more intense +2 and +3 reactions. The bad news is that a few of the previous safe foods, like bananas, avocados and onions, that I ate without restriction made my new list of 36 foods. OK – I get it…I need to eat foods on a 4-day rotation or I will develop new sensitivities. For example: Corn products today, including any product that might have even a tiny bit of corn such as baking powder can be eaten today and not eaten again until the 5th day. This way of eating requires a “calendar” where I can detail what I eat. IgG food sensitivities cause inflammation, fatigue and weight gain. Eating on a rotation, eating as much as I choose gives me so much energy and creativity and I've lost about 10 pounds without effort! Amazing. This way of eating is worth the effort and yes it takes effort, but once you commit to this way of eating it is easier and is delicious. Eating out is a challenge, so if it is only once a week, I go ahead and eat what I want and then after that meal immediately go back to safe foods. So far so good, except a few days ago…A sweet family had us over for a meal. The meal was delicious, but it had at least 6 of my no-no foods. For 2 days I was exhausted and felt stressed and anxious. Scientist have found a connection between IGg food sensitivities and children with ADHD and autism. Inflammation can occur in the brain or anywhere in body. So yes let the food rotation way of eating continue! Since officially I am now a creative cook, I needed “more power”. Let me introduce you to my new toy…um…I mean tool: The 14 cup Cuisinart Elite Food Processor This arrived 2 days ago. Just in time for lunch. Now before I tell you the recipe think about the Food Network TV Show “Chopped”. Chefs are given an odd baskets of food and ask to create a meal. They have to rethink how something is usually made. So with that in mind here is what I made. Ted and I loved the dish. It is a keeper. Beef Meatballs with Pumpkin, Onions, Oatmeal served with Coconut Milk Gravy by Gloria Bonde gluten-free, dairy-free, corn-free Using my new Cuisinart I blended all the following ingredients. Using a spoon I dropped the meat patties onto a nonstick pan. I never had to touch the mixture. They smelled yummy. Smoked paprika is delicious. Mix together and process after each ingredient in a food processor: 1 medium onion 1 pound very lean beef 1/2 cup “milk” of your choice – coconut is good 1 cup Oatmeal (certified gluten-free if needed) 1 cup pumpkin (which is 1/2 of a can) 1 teaspoon smoked paprika 1 1/2 teaspoon good salt (I like pink Himalayan salt) 1 teaspoon pepper Add to a nonstick pan 1 tablespoon coconut oil Cook over medium-low heat. They brown quickly…Remove patties to serving plate – keep warm Gravy: To pan dripping add about 1 1/2 cups coconut milk – I used lite coconut. I added rice flour to thicken. But, I don’t think I needed it. With the other cup of pumpkin I invented a low glycemic crunchy cookie based on pumpkin, coconut and more. I need to work a bit on the recipe before giving it to you. My dining room window looks out to the garden. Look who I see: This clay pot holds bird seed. Fat little squirrel.