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Lesley
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Food Intolerances : Too many to list

PostPosted: Fri Jan 13, 2012 6:16 pm    Post subject: nutritional yeast Reply with quote

Has anyone tried it? I would like to try making spinach and/or kale chips.

I am looking for things I can make and store to eat if anything happens. Also snack. The recipes for these chips include seeds I haven't tried yet.
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Barb1
Adélie Penguin
Adélie Penguin
United States

Joined: 24 Sep 2011

Posts: 55
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2017 Aug 23 - 10:02 PM


Food Intolerances : Buckwheat, gliadin, casein, eggs, soy, chicken, tuna, cashew, corn, white potato, celery, lettuce, lobster, pecans
Location: Michigan (Saginaw Bay)

PostPosted: Sun Jan 15, 2012 2:27 pm    Post subject: Reply with quote

I have been using nutritional yeast, but not for the chips you are talking about, I'd like the recipe though. I have a couple of recipes that are spreads for crackers or sandwiches that call for nutritional yeast. I make my own crackers and sprinkle that on top before I bake them, you can sprinkle it on anything you want to, salads, popcorn, if you can eat it, and vegtables.

Because I have so many intolerances I have to make pretty much everything, so I am gathering recipes. Some of them are raw. The imitation cheese spread recipes are made from nuts, seeds, oil, nutritional yeast, garlic and such, it is nice to have something to put on crackers other that nut butter, and it's healthy. I also make chex mix with just rice chex, nuts, garlic, onion salts and coconut aminos (tastes like soy sauce) and keep sprinkling it with nutritional yeast as I am baking it.

Barb
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DX with MS, Hashimothyroiditis, Hypothyroid, Raynauds, Lymphocytic Colitis
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Lesley
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Food Intolerances : Too many to list

PostPosted: Sun Jan 15, 2012 5:07 pm    Post subject: Reply with quote

I was thinking of this type of food!

I am also making my own crackers. Baking bread and drying some out as crackers. I used them to make breadcrumbs also and used them to bread fish.

I can't eat rice OR corn, so I am limited in the flours I use to make things.

I haven't made nut bitters. I cant have almonds or Cashews. And walnuts are alsoi dicey for me. Pecans are my safe nut, and I have now discovered that

Nutritional yeast is the basis of the British spread Marmite. That stuff is nasty IMO, so if it tastes like that I won't like it.

Can you tell me your recipes for making your spreads? I want more stuff to spread on my bread.
And your crackers, which I suspect I won't be able to have since they probably include corn and/or rice, both of which can be used to crisp foods. I don't have anything I can use, and my crackers tend to soften Sad
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Stanz
Rockhopper Penguin
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United States

Joined: 16 Oct 2009

Posts: 947
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Food Intolerances : Genetically GS via Enterolab, Tapioca
Location: Oregon

PostPosted: Sun Jan 15, 2012 11:17 pm    Post subject: Reply with quote

I use nutritional yeast in several things. I use it for french toast for vegans on the job, and also use it to make Yumm Sauce, which I use often on bean and rice bowls for my crew. It adds great flavor, IMO.
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Resolved MC symptoms successfully w/L-Glutamine, Probiotics and Vitamins, GF since 8/'09. DX w/MC 10/'09.
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Lesley
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Food Intolerances : Too many to list

PostPosted: Mon Jan 16, 2012 8:51 pm    Post subject: Reply with quote

Connie,
Please do share recipes. I am getting some.

I can't do rice or beans.
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Stanz
Rockhopper Penguin
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United States

Joined: 16 Oct 2009

Posts: 947
User's local time:
2017 Aug 23 - 7:02 PM


Food Intolerances : Genetically GS via Enterolab, Tapioca
Location: Oregon

PostPosted: Mon Jan 16, 2012 10:02 pm    Post subject: Reply with quote

Lesley,

Neither of the things I referred to are things you can eat. The french toast is gluten, which neither of us can eat, and you can't eat rice and beans. I don't think I've posted the Yumm Sauce recipe on Dee's Kitchen, I'll have to check. I know that vegans often use that yeast for both nutrition and yeast. It's been interesting to watch the vegans the past few years, at least half of them are now eating meat.

Sorry, Connie
_________________
Resolved MC symptoms successfully w/L-Glutamine, Probiotics and Vitamins, GF since 8/'09. DX w/MC 10/'09.
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Lesley
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Joined: 03 Sep 2011

Posts: 2914
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Food Intolerances : Too many to list

PostPosted: Mon Jan 16, 2012 10:16 pm    Post subject: Reply with quote

Thanks anyway Connie,

I have to figure out how I can use it for spreads.
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Stanz
Rockhopper Penguin
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United States

Joined: 16 Oct 2009

Posts: 947
User's local time:
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Food Intolerances : Genetically GS via Enterolab, Tapioca
Location: Oregon

PostPosted: Mon Jan 16, 2012 10:21 pm    Post subject: Reply with quote

Can you eat apples, Lesley?, I know Marmite is good on apples.
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Resolved MC symptoms successfully w/L-Glutamine, Probiotics and Vitamins, GF since 8/'09. DX w/MC 10/'09.
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tex
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Joined: 24 May 2005

Posts: 30302
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2017 Aug 23 - 9:02 PM


Food Intolerances : Gluten, casein, soy, and avenin, (avenin is the prolamin in oats, which is equivalent to the gluten in wheat), beef, grapes, peanuts, cashews, almonds, (but nut butters seem OK except for peanuts), citric acid, chocolate, and agar.
Location: Central Texas

PostPosted: Mon Jan 16, 2012 10:40 pm    Post subject: Reply with quote

Connie,

You're very observant. I find it interesting that you should mention that comment about vegetarian/vegan trends. I came across an article a couple of days ago, (another Psychology Today article), that I found to be quite interesting, that was specifically about that topic. According to a CBS survey, there are 3 times as many ex-vegetarians, as there are people currently following the lifestyle, which implies that 75% of vegetarians eventually go back to eating meat. It appears that the main reason most ex-vegetarians cite for switching back to meat, is declining health. Shocked

I figure if so many people can't maintain good health on the diet even though they have a normally-functioning digestive system, there's no way it's going to work effectively for someone with MC, especially if they happen to be sensitive to soy.

http://www.psychologytoday.com/blog/animals-and...-back-eating-meat

Tex
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It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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Stanz
Rockhopper Penguin
Rockhopper Penguin
United States

Joined: 16 Oct 2009

Posts: 947
User's local time:
2017 Aug 23 - 7:02 PM


Food Intolerances : Genetically GS via Enterolab, Tapioca
Location: Oregon

PostPosted: Tue Jan 17, 2012 3:09 am    Post subject: Reply with quote

Quote:
"I will take a dead cow over anemia any time."


That made me laugh.

I'm paid to be observant, Tex, we work horrific hours under some pretty stressful conditions. I have one particular crew member who has been a concern of mine for over 12 years. His wife was vegan when they met, her whole focus was on animal cruelty and it was her way or the highway. It became a challenge for me to make sure he at least ate nutritionally on set and I tried to avoid soy, as I don't think it's good for men to eat a lot of that. He liked the vegan french toast which I made with egg substitute, nutritional yeast, rice milk, cinnamon and vanilla, it actually tastes pretty similar to the real thing. I always made sure he had complete proteins when he was with me. People like him - with "food issues" - were extra work, but I took care of them, sometimes grudgingly, until I was one of them.

Many of my crew favorites are foods I developed for him and one of them is the Yumm Bowl which I adapted from a restaurant in Eugene. The base is organic brown rice and organic black beans - no flavorings - with grated cheddar and grilled chicken as options. This can can be made into Mexican Bowls simply by adding chipotle chili powder to the chicken and also adding corn chips. I also use lettuce, tomato, avocado, green onions, olives, cilantro, sour cream and salsa. I always serve each ingredient in a separate bowl so they can leave out whatever they can't eat. It is lip smackin' good.

Over time I got increasingly worried about his weight and coloring. Nine years ago I had a long talk with my daughter's midwife when I was in NZ for my first grandson's birth about vegan diets in pregnancy and the health of growing children being raised vegan. She gave me literature about how important protein was for growing bones and overall health, as his wife wanted to have 8 kids. When I got back to the US I begged him to at the very least get some chickens so they would have eggs and know the chickens were being treated well.

To be fair, his wife has always been the picture of health, despite that they've had 4 beautiful and healthy kids in the last 6 years now, but he began to develop some health issues and continued to lose weight and hair. After my dx/w/MC I was pretty evangelical about diet Very Happy About 2 years ago she finally relented and they got some chickens. Now they all eat eggs, fish and dairy, except that he can't eat dairy and also now knows he's GS via Enterolab. There are 2 others I work with that had gut issues that I sent to Enterolab and also GS that I don't work with as often as I do him. He looks completely different. His hair is growing back in, he has rosy cheeks and so much more energy and the others also look so much better every time I see them. It's been wonderful to help people get their health back, lose or gain weight as needed.

Where would I be w/out you, Tex? It's not just me you helped, through me you have helped these 3 people, as well as many others, including all my grandkids, my youngest daughter, my sister in law and now my DH who is 3 wks GF and feeling much more energetic. You and everyone else here truly are the jewels in my life, I hope you all know that. I will continue to pay it forward.
_________________
Resolved MC symptoms successfully w/L-Glutamine, Probiotics and Vitamins, GF since 8/'09. DX w/MC 10/'09.
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tex
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Joined: 24 May 2005

Posts: 30302
User's local time:
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Food Intolerances : Gluten, casein, soy, and avenin, (avenin is the prolamin in oats, which is equivalent to the gluten in wheat), beef, grapes, peanuts, cashews, almonds, (but nut butters seem OK except for peanuts), citric acid, chocolate, and agar.
Location: Central Texas

PostPosted: Tue Jan 17, 2012 9:54 am    Post subject: Reply with quote

Connie,

Hey, I've probably learned as much from you as you've learned from me, and that's true for a lot of members here. That's the best part of this board, IMO - knowledge, and compassion, and empathy, and unconditional love is contagious, and it has far-reaching effects. And that concept certainly didn't originate with me - Sally, Polly, Shirley, Barbara, Joanna, and so many of the members of the original board developed that atmosphere before I ever came along. But I recognize a winning combination when I see it, so the ambiance that they created attracted me like a dead skunk in the middle of the highway attracts flies - I couldn't stay away, because I kept learning new things about living with, and treating the disease, virtually every day.

Your methods are obviously much more effective than mine, because I haven't had much luck converting anyone locally. So far, I have one niece who is devoted to the diet, and a brother who is on a "reduced-gluten" diet, but that's about the extent of my successes. But I have no doubt that altogether, our online family is providing a substantial, and far-reaching influence on the lives of many people who previously thought that digestive problems were just something that they had to learn to live with, because their doctors couldn't help them. You're a sterling example of how effective we can be, in helping others far beyond the scope of this board.

Thanks for the kind words, and rest assured, the feeling is mutual.

Love,
Tex
_________________
cowboy

It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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Lesley
King Penguin
King Penguin


Joined: 03 Sep 2011

Posts: 2914
User's local time:
2017 Aug 23 - 7:02 PM


Food Intolerances : Too many to list

PostPosted: Tue Jan 17, 2012 3:50 pm    Post subject: Reply with quote

Quote:
attracted me like a dead skunk in the middle of the highway attracts flies


Tex, your pithy comments often have me in stitches, while stories like yours Connie, and how you look after your employees bring tears to my eyes. It's amazing.

My son is now strictly gluten free, and feels better, although he attributes it going back to eating well and starting to exercise again. I have a friend who has just had a partial knee replacement, failed, and now has to have a total KR. She has had "IBS" since childhood.
I was her reference for therapy post surgery, so she consults me on medical matters constantly.
I have been trying to persuade her to go gluten free, so far without success. Her diet is horrible although she is 1/2 Japanese. She thinks that MSG is mandatory.
I am working on it. I have asked her to try it for a couple of weeks and see how it affects her pain and her tummy. She's getting there.
That's my sum total so far. Still trying.

Connie - question. How do I make a good coating for fish for frying? Can use egg replacer to get sorghum flour and/or breadcrumbs made with my gluten free bread failures to stick?
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Stanz
Rockhopper Penguin
Rockhopper Penguin
United States

Joined: 16 Oct 2009

Posts: 947
User's local time:
2017 Aug 23 - 7:02 PM


Food Intolerances : Genetically GS via Enterolab, Tapioca
Location: Oregon

PostPosted: Tue Jan 17, 2012 10:38 pm    Post subject: Reply with quote

Lesley, depending on what kind of fish you are cooking, it makes a difference in "crispiness" if it's a fish that is more watery. I prefer salmon and tilapia and I love cajun spices. So, go ahead and make an egg mixture using a tsp of nutritional yeast and a tsp of egg replacer and whatever kind of milk you can eat, til it's about the consistency of an egg. Then make a plate up with whatever kind of flour you can tolerate, or bread you can tolerate and add whatever spices you like to that, dip the fish in the egg and then in the "flour mix" and then fry it in whatever kind of oil you can tolerate and serve it with fresh lime or lemon juice. If you're using Tilapia and can tolerate Trader Joes Jalapeno Tartar Sauce, you're in business. Salmon really doesn't ever need breading, imo. Bake a sheet full of sweet potato fries and all the better.

You can use this same method with Tilapia to make fish tacos either with corn tortillas or served on a cabbage leaf with all the fixin's. Go for it, my friend. It's all about the fixin's.
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Resolved MC symptoms successfully w/L-Glutamine, Probiotics and Vitamins, GF since 8/'09. DX w/MC 10/'09.
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Lesley
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Posts: 2914
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Food Intolerances : Too many to list

PostPosted: Wed Jan 18, 2012 12:21 am    Post subject: Reply with quote

Thanks Connie

I can't do jalapinos. They would probably kill me! I have GERD. Can't do spicy.

I never bread salmon. Frankly I like the wild salmon I laid in when it was in season steamed with lemon juice and dill. I would like to make a bechamel sauce with capers, but flour is out, as is milk and butter. Still, it's pretty good.
The wild salmon is less fatty than the farmed, and doesn't take to grilling as well, but steaming is great!

White fish. Thanks for the tips about coating them. The idea of using nutritional yeast + egg replacer will help a lot.
The bread I have been making grinds into crumbs, but like the bread doesn't stay crisp the crumbs don't either. Oh, well. I want to make some curried fish, and get some chutney, or make some to eat it with. Should be good.

I want to go to the fish markets and get some fish bones to make stock. Then I can make fish soup, which I love, and for that I need crackers, or croutons.

I haven't cooked this much in years!

P.S. I can't do sweet potatoes right now. They are my favorite, so I miss them )-;
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Barb1
Adélie Penguin
Adélie Penguin
United States

Joined: 24 Sep 2011

Posts: 55
User's local time:
2017 Aug 23 - 10:02 PM


Food Intolerances : Buckwheat, gliadin, casein, eggs, soy, chicken, tuna, cashew, corn, white potato, celery, lettuce, lobster, pecans
Location: Michigan (Saginaw Bay)

PostPosted: Wed Jan 18, 2012 5:52 pm    Post subject: Reply with quote

Lesley,
I'll post some recipes in Dee's Kitchen this weekend and the crackers I made were mostly GF oats. I am slowly trying different recipes to find 1 good one for crackers.

Barb
_________________
DX with MS, Hashimothyroiditis, Hypothyroid, Raynauds, Lymphocytic Colitis
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