I’ve always enjoyed cooking and feeding my family but discovering food intolerances has certainly added to the challenge. Below I share some of our food journey and my husband’s and son’s stories. I am married and our children are now young adults.
I’m not only passionate about physically feeding my family but I’m also passionate about feeding my families mind, heart & soul as well. So this blog will also share some of the things we’ve done to feed our families mind, heart & soul.
My Son’s Story
Our son was a reflux baby who turned into a reflux toddler, who turned into a reflux child. He was on medication from 3 months old. We had weaned him off the medication by about 10 months but by 11 months he was back on the medication. At 14 months old we saw a paediatric gastroenterologist and our son had an endoscopy which just confirmed that there were signs of reflux and we were told to increase his medication. I can’t remember exactly when he stopped taking his reflux medication but it would have been by 3 years of age. However he went back onto different reflux medication at 9 years of age after seeing the same paediatric gastroenterologist and having another endoscopy.
When he was about 9 months old I had briefly looked into the possibility of diet being part of the problem. It would have been very hard to work out what was affecting him, as he was on some solids but I was still breastfeeding him. However with the second endoscopy and the possibility of being on medication for life and still feeling sick on many days we were ready to investigate underlying causes more fully. Someone recommended a GP that specializes in looking at the underlying causes. I made an appointment. The doctor recommended our son get a number of blood tests to look at many different things. He also recommended a blood test to test for intolerance levels to 93 foods. He had both tests. Some of his levels were off and he was intolerant to these foods: dairy, soy, potato, brewers yeast, sulphites (preservative no 220-228), orange, carrot & licorice. The last 2 to a lesser degrees so he continued having carrots regularly. After cutting out these foods we returned to the doctor six months later had the original blood test to check levels again and all were good. He also wasn’t complaining of feeling sick everyday and wanting to throw up. The doctor said that the only “good” foods of the ones he shouldn’t have were orange and carrot.
Now as a teenager, he still sticks to this diet at home but eats away from home a lot more & generally eats what he likes. He seems to have somewhat outgrown his intolerances & only occasionally complains of a headache or gets a bleeding nose. When he first cut out these foods & then had too much his reactions where much more severe, including hives & feeling sick or actually vomiting.
My Husband’s Story
About 2008 my husband had a sore back and a rash that didn’t go away. He was a very fit man and couldn’t run any more. Our doctor just put it down to a virus. After we worked out our son’s food issues and my husband was still not well he decided to have the same blood test. He came back as being intolerant to sulphites, wheat, oats, brewers yeast, cashews, mango, cucumber and dairy. We have since worked out that he is basically intolerant to all gluten foods. Within days of cutting out these foods he was feeling so much better. Sulphites are the worst and we are working out more and more what sulphites are hidden in.
Since that time I have been working out substitutions and experimenting with recipes that we can all eat such as this much used chocolate slice recipe . Some days I have success and other days I just want to give up. This blog shares some of that journey in the hope that I may help someone else.