Food Prepping for food allergies

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Masterchief117

I'm all about the doom
Has anyone here done any prepping for food allergies, for yourself or family member? I believe I am currently dealing with possible allergies/intolerances to wheat, soy and corn. I got tested 18 years ago and these weren't on the radar. I am planning on going to an allergist next week to get tested again to see my observations are correct. If I am correct and I hope not, then I got a lot of prepped food to give away and I am going to have to re-evaluate my food storage plans.

I know: whole, organic, raised yourself food from the garden and livestock. Just trying to re-tool and re-gear everything is daunting. Been doing lots of research into these allergies. You basically can't buy anything prepared because those 3 allergens are in EVERYTHING in some shape or form. This sucks, thanks for listening. Ideas are welcomed.
 
kyrsyan

kyrsyan

Has No Life - Lives on TB
I store for multiple allergies. I just sat down and figured out what we ate on a regular basis. I built from there. Since I cook from scratch, first I figured using the flours/base ingredients. Then I went further to store what the flours/base ingredients are made from.

It's tedious in that you can't go by any lists. But I did use the lists as kind of a general outline. So much alternative flour or the stuff to make it. etc.

And don't bet on the allergist confirming it. They wouldn't confirm it for my son. It was a gastro who helped us through the first elimination diets and told us how to test every once in a while to see if an allergy had faded. Since it's for a child there is always a possibility of one of his food allergies "disappearing" when he goes through hormone changes. Although we haven't been that lucky so far.
 
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ReneeT

Veteran Member
I don't prep specifically for food allergies, but I do keep them in mind as I prep.

I store very minimal soy products r/t the phytoestrogens in soy, because of the history of estrogen receptor cancers in my family; the few soy containing items I store are for Hubby's use.

I store a minimal amount of sulfa based antibiotics as my daughter, her father, and I am all allergic to them; the ones I do store have a note on them NOT to give them to the grandsons except in a dire emergency; and to monitor them for allergic reactions. Hubby has no reaction to sulfas, so again, those are mostly for him.

I do store wheat, but since my roots are in the south, and since what would pass for normal amounts of wheat consumption among other people tends to make me tired and bloated, I store more corn than most folks probably would. Corn bread, fried mush, hominy, masa... yum!!
 
Taz

Taz

Deceased
I don't store for any allergies except for anything soy. I am allergic to soy. Hubby has no allergies. I do have a lot of wheat of various kinds. I also have over 100Lbs of bread flour, however I am always dipping into that Vittle Vault. Same with corn. I have whole corn for grinding, but have about 50Lbs of corn meal. We like our corn bread too.
 
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Masterchief117

I'm all about the doom
Old Gray Mare said:
If they have Celiac disease please double check the product. New US FDA standards now allow gluten in food products labeled: gluten free. They got a bunch of doctors together to decide what level of gluten could be included in foods without most people who have a gluten problem showing symptom.

Don't believe me? Check it out:
http://www.fda.gov/food/resourcesforyou/consumers/ucm367654.Htm
Click to expand...

That's right, OGM. I believe its 10 parts per million of gluten or less to be considered "gluten free" based on recent articles I have read. If you are real sensitive or have Celiac, its not gluten free. Also, you have to deal with the contamination of products that say they don't have X or Y in them but in reality they do in small amounts.
 
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Old Gray Mare

TB Fanatic
Old Gray Mare said:
If they have Celiac disease please double check the product. New US FDA standards now allow gluten in food products labeled: gluten free. They got a bunch of doctors together to decide what level of gluten could be included in foods without most people who have a gluten problem showing symptom.

Don't believe me? Check it out:
http://www.fda.gov/food/resourcesforyou/consumers/ucm367654.Htm
Click to expand...
Surprisingly that page can no longer be found on the FDA web site. Think someone got embarrassed?
 
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