Archive | May 2014

I shouldn’t eat Yorkshire Puddings because ………


004I recently went out for dinner with my niece and her daughters and my mum. I was so hungry that I had a carvery with yorkshire puddings, something I never have, forgetting that they contain milk.  I was ravenous and cleared my plate.

I knew something was wrong when I wanted to drink a litre bottle of water, like there was no tomorrow, plus my stomach began to feel uncomfortable.

As you can see, my hand has swollen up as well, it’s quite horrifying, plus I couldn’t control my body temperature and although the reaction wasn’t as severe as I thought it might be. It really shocked me into thinking, why did I say yes to yorkshire puddings, knowing that I can’t have them and must try to make my own.

I have had to take it easy over the last couple of days so that all the lactose has gone from my system and thankfully my appetite is such that I can enjoy eating food.

When reactions do happen, I tend to drink lots and lots of water and fruit juice to flush out the system.  This works for me, but may not work for everyone.

Any fruit juice is great to replenish any vitamins and salts that are lost with any reaction, however sudden or unexpected.

Please be careful as lactose is in a whole manor of foods, which you would at least expect

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Back to Basics, Where do I start?


This is to all those who have recently joined me on Facebook, I’ll list my observations and help where I can and perhaps pool any further information from any other sources.

When I found out I was Lactose Intolerant and had a Dairy/Soya allergy I immediately had to fight to see a Dietician as I was losing so much weight.

1) All keep a food diary, it’s great for reference and to see what you have eaten during the day, plus any reactions that may hae occured.

2) If a reaction has occured, it’s always best to drink plenty of water to flush it out of the system and rest, let your body recover.

3) This is vitally important, when out shopping, please take your time and ALWAYS, always read the ingredients, this will help you have a better understanding of what goes in to the food and what you can and can’t have.

4) Make your own: This is something I’ve grown fond of, making my own and knowing there aren’t any nasties in the dish and knowing that I won’t have any reactions.

5) Fruit, veg and meat in diet, this is a must, and it will help aid digestion.

6) Look for Free from products, these may be more expensive  but you should be safe with these and they cover, dairy, wheat allergies, some of the big supermarket chains have this range, once again please read the ingredients.

You may not have to miss out on cream. cheese or milk. I have Lacto free milk and cream, I can’t have their butter or ice cream. However, that has now been remedied by having Pure Sunflower Spread, as I can’t have Soya. Sheep’s or Goat’s milk as an alternative, but I have Goat’s milk yoghurt which is actually really quite tasty and if you add honey its delicious.

Feta is an alternative to Cow’s milk based cheeses and can actually be cheaper than then cow’s cheeses.

The fantastic phase that I’m going through now is that I’m baking a lot more and have my love of baking and cooking, as you can see by previous posts.

Meal times need not be a nightmare, I see it as what can I make myself and conjure up something unique.

I’ve made bread!!


046

This are freshly baked breads from the oven, the 2 at the back are white and malt and smell delicious and the one in the foreground is apricot and chocolate, I couldn’t resist. Making bread is something I’m keen to make more of, it is just as exciting and twice as rewarding.

Why have shop bought, mouldy bread when making your own. You can achieve so much more and introduce so much variety and passion in to a loaf as you can with anything that you’ve made yourself.

I can’t begin to tell you what idea’s are beginning to buzz through my head whether they be savoury or sweet loaves I haven’t yet decided. I may even make a couple of tear n’ share as they will be fun to make and they will have a uniqueness about them and guess what there all dairy free and there will also be a whole lot of tasting to savour the flavour.

Once the bread dough has had its initial prove and has been knocked back, you can then start adding interesting flavours to an otherwise basic bread dough.

I’m hoping to make more bread at the end of the week, it may be another fruit based loaf, although I’m very tempted to make a savoury, a tomato and pepper with some herbs. That’s just an idea but there is nothing as satisfying or rewarding knowing that you’ve made your own without adding any additives or preservatives and letting the loaf and flavours speak for itself