Very random. We had a doc appt Monday of this week and I pleased his doc by rolling in with these tiny viles with lids each containing a different item that Colton had had, or I was hoping he could have. Dr Von Bergen was pleased b/c he has been asking me to bring items in in this manner as it makes testing easier for him. So I had about 20 items to test and what I was most curious about was all the ingredients for those darn Sugar Cookies I made over Christmas that caused all the trouble. The strangest thing was that it was White Rice Flour and Sweet Rice Flour that Cole ended up having sensitivities to. But then he tested him on just RICE and he was fine. He was even a little stumped but said there was probably some type of contamination in the processing of the flour. And when he says contamination, he means that another substance got into the flour that he has sensitivities to. So thats just a few more items to add to our growing list of no-nos. He also can't have Udi's Gluten Free White Bread or my homemade ketchup.
I also was wondering if his doctor would catch anything in his testing showing Colton was "off" this week. I noticed he was a bit distant over the weekend and we even had a lunch/event outing with a bunch of friends and all their kids and he just sat and read a book in the middle of all the kids...totally not like Colton. I knew immediately something was off but most people just chalk Colton up to being a bit different so they didnt' notice anything. I knew something was up. So as the Doc did his basic check of Colton he stopped short and said "wait, there is something off here, something effecting his brain". So he proceeded to test substance after substance on him and told me he was "stumped". Then he said "Colton, have you gone anywhere different in the past few days" and I immediately jumped in and said "THE SWIMMING POOL!....HE WENT SWIMMING FRIDAY NIGHT". His Doc grabbed a vile of chlorine and tested him and that was IT!!!! The high levels of chlorine in that pool caused him to have an imbalance of Iodine in his system. I need to do a little "GOOGLE RESEARCH" to see what that really means. But man, if its not one thing its something else. Guess I need to lock this poor kiddo in a padded room and call it a day! :)
As for school Cole is making it through. Grade wise he is doing OK with school work but admitted to me today that he knows sometimes he just "forgets" things. In him saying this I realize that he is becoming more and more aware of his shortcomings and differences. He realizes that his brain just loses thoughts, directions, etc. and it frustrates him. I so wish I could find that one supplement or cause of the forgetfullness.
He's been playing baskeball on a team with some boys from school and is happy being part of the team. He struggles a bit physically but wants so badly to perform well and just to be accepted by the other boys and to be treated like an equal, like a friend. The more the kids treat him kindly and include him, the more normal he responds. It's when others ignore him compeltely or shut him down/blow him off that he closes off and pieces of his confidence chip away. As a mother watching a child struggle socially can be harder than watching them hurt physically. I just want my boy to be happy, to be able to soak up everything life has to offer. If we can crack this shell and peel back the layers of damage he has had to endure with all these food sensitivites and imbalances, he has just got to come out more clear on the other end. At least that is what I pray for.
Wednesday, January 25, 2012
Wednesday, January 18, 2012
We Stumbled
My goal over the Christmas holidays was to cook, create and add to Colton’s recipe repertoire. So I spent quite a while researching recipes. Colton’s wish for the holidays was to be able to make real sugar cookies. So I searched and searched and found the pinnacle of Gluten Free cookie recipes. So I made a batch, substituting Xylitol for the sugar, and Cole loved them! Even John and Cassidy could not stay out of them. I mean they really were yummy. I think I made 2 full batches of these bad boys and the family ate them the entire holiday.
As the holiday ended and we were all a little bummed that our vacation was over, I was also noticing that Colton was getting very foggy. He was more glassy-eyed than normal and it was hard to get his attention. I knew something was up and that something we had given him had to be causing him to slip back to “the fog”. We had a doctor appt with Dr. Von Bergen right after the holiday and, as always, I brought in my grocery bag of new items for him to test Colton on. I threw one of the sugar cookies in just to make sure we were good to go, believing the whole time they were find. The first thing he did was to test the sugar cookie and he looked up and said “this is absolutely not good for him”. Cole whipped around and looked at me like “MOMMY!!!!” I felt horrible. In his mind I know what I’m doing with all this. But in reality I am learning as I go and unfortunately this sweet kid has had to endure the ups and downs of this diet based on what I give him; he in essence is my guinea pig. The frustrating part is that every ingredient in those cookies was Gluten Free. What this showcased was that even though a product says Gluten Free, it does NOT mean it will be safe for Colton. Every child with these kinds of sensitivities is different, like a thumbprint. So now prior to Colton eating anything, we will be taking it in to his doctor to be tested on him. This is the only way, at this early stage of his diet, to really know that what he is taking in and we keep him 100% safe from toxins going to his brain.
Along with those dang cookies, he also had some sugar free ice cream at a relative’s house & ate a meal at a local restaurant that had a “Gluten Free Menu”. After both of these he had negative side effects. I’m guessing the restaurant food most likely had cross-contaminants, and what I found out about the ice cream was that it was loaded with artificial colors, yellow 4 & yellow 8. He was foggy after the meal and had a full blown panic attack after the ice cream. He had never had anything like this and I was at a loss for what to do. It was honestly very scary and my heart broke for him. I called his doc immediately and he had me bring him in right then. He checked him quickly and told me he had a toxicity in his system from something he ate. I was so frustrated with myself that he suffered because of decisions I made. He does not deserve this. What I would give to trade places with him.
As the holiday ended and we were all a little bummed that our vacation was over, I was also noticing that Colton was getting very foggy. He was more glassy-eyed than normal and it was hard to get his attention. I knew something was up and that something we had given him had to be causing him to slip back to “the fog”. We had a doctor appt with Dr. Von Bergen right after the holiday and, as always, I brought in my grocery bag of new items for him to test Colton on. I threw one of the sugar cookies in just to make sure we were good to go, believing the whole time they were find. The first thing he did was to test the sugar cookie and he looked up and said “this is absolutely not good for him”. Cole whipped around and looked at me like “MOMMY!!!!” I felt horrible. In his mind I know what I’m doing with all this. But in reality I am learning as I go and unfortunately this sweet kid has had to endure the ups and downs of this diet based on what I give him; he in essence is my guinea pig. The frustrating part is that every ingredient in those cookies was Gluten Free. What this showcased was that even though a product says Gluten Free, it does NOT mean it will be safe for Colton. Every child with these kinds of sensitivities is different, like a thumbprint. So now prior to Colton eating anything, we will be taking it in to his doctor to be tested on him. This is the only way, at this early stage of his diet, to really know that what he is taking in and we keep him 100% safe from toxins going to his brain.
Along with those dang cookies, he also had some sugar free ice cream at a relative’s house & ate a meal at a local restaurant that had a “Gluten Free Menu”. After both of these he had negative side effects. I’m guessing the restaurant food most likely had cross-contaminants, and what I found out about the ice cream was that it was loaded with artificial colors, yellow 4 & yellow 8. He was foggy after the meal and had a full blown panic attack after the ice cream. He had never had anything like this and I was at a loss for what to do. It was honestly very scary and my heart broke for him. I called his doc immediately and he had me bring him in right then. He checked him quickly and told me he had a toxicity in his system from something he ate. I was so frustrated with myself that he suffered because of decisions I made. He does not deserve this. What I would give to trade places with him.
Tuesday, December 20, 2011
Gluten Free, Casien Free Christmas Sugar Cookies
UPDATE...IF YOU ARE GF THESE ARE AWESOME. UNFORTUNATELY WE FOUND THAT COLTON HAD A REACTION TO THEM B/C HE HAS A SENSITIVITY TO WHITE RICE FLOUR AND SWEET RICE FLOUR. I HAVE FRIENDS WHO HAD MADE THESE SINCE THE FIRST POSTING AND LOVED THEM AND HANDLED THEM WELL.
for the cookies:
1.5 cups white rice flour - Bobs Red Mill found everywhere
1.5 cups sweet rice flour (mochi)- Found this at Whole Foods in the oatmeal/cookie section. Sometimes found in Asian sections of stores. Ener G Brand (yellow box)
1.5 cups oat flour - Found this at Market Street, Arrowhead Mills Organic
5 teaspoons baking powder - Used Bobs Red Mill non aluminum Baking Powder
pinch salt
3 sticks butter (1.5 cups), room temperature
1.5 cups white sugar (Or Xylitol Sweetener found at Market Street or Whole Foods)
3 large eggs
1 tbs vanilla extract (or almond)
for the frosting:
5 cups confectioners sugar (grind Xylitol in a coffee grinder to make a powder like powdered sugar)
1/3 cup unsalted butter, melted
1 tbs vanilla extract
7-8 tbs milk, depending on consistency desired
food coloring/sprinkles (If you do this only use organic food colorings)
1. In a medium bowl, whisk together 1.5 cups white rice flour, 1.5 cups sweet rice flour (mochi), 1.5 cups oat flour, 5 teaspoons baking powder, and a pinch salt.
2. In a stand mixer, beat 3 sticks butter with 1.5 cups sugar on high, until pale and fluffy. Beat in eggs one at a time, waiting for each egg to be fully incorporated before adding in the next. Beat an extra minute or two after last egg, and add vanilla.
3. With the mixer on low, fold in flour mixture, and mix until fully incorporated (with gluten-free baking you don't really have to worry about over mixing). Remove from mixing bowl, and form into a large disc. Wrap with plastic wrap, and refridgerate until firm, about 2 hours (dough can be frozen or stored in this state).
4. When you ready to make the cookies, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat baking mat. Roll out the dough onto a floured surface (I use sweet rice flour, since it's the finest) to a little less than 1/2 inch thickness. Using cookie cutters, cut to desired shapes, and place in cookie sheet. Cookies will spread very little, so they can be close - about 1" apart.
5. Bake cookies until just puffed and set, but before they have begun to brown around the edges, about 10 minutes depending on how hot your oven runs. This will ensure a soft, soft cookie! Let cool, then transfer to a wire cooling rack. Cool completely before icing.
6. To make the frosting: Place confectioners sugar in a medium bowl. Add melted butter, vanilla, and milk, and whisk until smooth, adding more milk to achieve desired consistency. Tint with food coloring, frost cookies, and adorn with sprinkles. Enjoy!
for the cookies:
1.5 cups white rice flour - Bobs Red Mill found everywhere
1.5 cups sweet rice flour (mochi)- Found this at Whole Foods in the oatmeal/cookie section. Sometimes found in Asian sections of stores. Ener G Brand (yellow box)
1.5 cups oat flour - Found this at Market Street, Arrowhead Mills Organic
5 teaspoons baking powder - Used Bobs Red Mill non aluminum Baking Powder
pinch salt
3 sticks butter (1.5 cups), room temperature
1.5 cups white sugar (Or Xylitol Sweetener found at Market Street or Whole Foods)
3 large eggs
1 tbs vanilla extract (or almond)
for the frosting:
5 cups confectioners sugar (grind Xylitol in a coffee grinder to make a powder like powdered sugar)
1/3 cup unsalted butter, melted
1 tbs vanilla extract
7-8 tbs milk, depending on consistency desired
food coloring/sprinkles (If you do this only use organic food colorings)
1. In a medium bowl, whisk together 1.5 cups white rice flour, 1.5 cups sweet rice flour (mochi), 1.5 cups oat flour, 5 teaspoons baking powder, and a pinch salt.
2. In a stand mixer, beat 3 sticks butter with 1.5 cups sugar on high, until pale and fluffy. Beat in eggs one at a time, waiting for each egg to be fully incorporated before adding in the next. Beat an extra minute or two after last egg, and add vanilla.
3. With the mixer on low, fold in flour mixture, and mix until fully incorporated (with gluten-free baking you don't really have to worry about over mixing). Remove from mixing bowl, and form into a large disc. Wrap with plastic wrap, and refridgerate until firm, about 2 hours (dough can be frozen or stored in this state).
4. When you ready to make the cookies, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat baking mat. Roll out the dough onto a floured surface (I use sweet rice flour, since it's the finest) to a little less than 1/2 inch thickness. Using cookie cutters, cut to desired shapes, and place in cookie sheet. Cookies will spread very little, so they can be close - about 1" apart.
5. Bake cookies until just puffed and set, but before they have begun to brown around the edges, about 10 minutes depending on how hot your oven runs. This will ensure a soft, soft cookie! Let cool, then transfer to a wire cooling rack. Cool completely before icing.
6. To make the frosting: Place confectioners sugar in a medium bowl. Add melted butter, vanilla, and milk, and whisk until smooth, adding more milk to achieve desired consistency. Tint with food coloring, frost cookies, and adorn with sprinkles. Enjoy!
Monday, December 19, 2011
Real Pizza
So we had an appointment with Colton's doctor who retested him for sensitivities. And he actually tested OK for Dairy & Yeast..meaning he could have Dairy & Yeast. I asked the Doctor if his gut had healed enough to now have these things and he said "no, his body is finally balanced enough to be able to handle them". It was an interesting answer as I had not thought of him as out of balance, I though he was just ill. So with a skip in our step we left his office knowing that this news only meant one thing...COLE COULD HAVE REAL PIZZA. It is all he has dreamed about, having pizza. Everytime we looked at ingredients on premade crusts or even box crusts, it always called for yeast or had sugar in it. But now that we can have Yeast this opens new doors. Now the crust still has to be gluten free but the rest just needs to be good quality, non processed ingredients. We found again that Boar's Head meats are the best over the counter, packaged. Sargento Classic Cheese is good quality and he can handle it well. And Schar Gluten Free pizza crusts rock. Just to see him eat normal food and feel satisfied was awesome. We still use the same organic pizza sauce as before.
I've had quite a few people ask me about this doctor he's been seeing. His name is Dr. Von Bergen located downtown McKinney. He is amazing!!!
I've had quite a few people ask me about this doctor he's been seeing. His name is Dr. Von Bergen located downtown McKinney. He is amazing!!!
Sunday, December 4, 2011
Recipe of the Day 2 - GFYFCF Gingerbread
1/2 cup of agave nectar
1/4 cup canola oil
2 eggs
1/2 tsp grated orange rind (optional)
1 tsp vanilla extract
1 1/2 cups sorghum flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp ground ginger
1 1/2 ground cinnamon
1/4 tsp grated nutmeg
1/8 tsp cloves (optional)
1 cup unsweetened applesauce
In a large mixing bowl, combine agave nectar and oil. Beat on high speed until thoroughly blended. After you have mixed the oil and agave, add the eggs, one at a time. Be sure to beat well between additions. Add the orange rind and vanilla and continue to blend together. Set aside.
Meanwhile, preheat the oven 350 degrees, spray 9-inch square pan with non-stick spray and prepare the dry ingredients.
Sift together the dry ingredients.
Add some of the dry ingredients to the wet ingredients, a little at a time, blending well. Add 1/4 cup of the applesauce, blend, then add more of the dry mixture. Continue until you have added all the ingredients.
Pour the batter into the pan and bake for 20 mins, or until the gingerbread is done. Check for doneness by inserting a toothpick and making sure it comes out clean.
Gingerbread freezes well.
**Colton really likes this...said it reminds him of the mini gingerbreads from Jasons Deli
1/4 cup canola oil
2 eggs
1/2 tsp grated orange rind (optional)
1 tsp vanilla extract
1 1/2 cups sorghum flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp ground ginger
1 1/2 ground cinnamon
1/4 tsp grated nutmeg
1/8 tsp cloves (optional)
1 cup unsweetened applesauce
In a large mixing bowl, combine agave nectar and oil. Beat on high speed until thoroughly blended. After you have mixed the oil and agave, add the eggs, one at a time. Be sure to beat well between additions. Add the orange rind and vanilla and continue to blend together. Set aside.
Meanwhile, preheat the oven 350 degrees, spray 9-inch square pan with non-stick spray and prepare the dry ingredients.
Sift together the dry ingredients.
Add some of the dry ingredients to the wet ingredients, a little at a time, blending well. Add 1/4 cup of the applesauce, blend, then add more of the dry mixture. Continue until you have added all the ingredients.
Pour the batter into the pan and bake for 20 mins, or until the gingerbread is done. Check for doneness by inserting a toothpick and making sure it comes out clean.
Gingerbread freezes well.
**Colton really likes this...said it reminds him of the mini gingerbreads from Jasons Deli
Recipe of the Day 1 - GFYFCF Pepperoni Pizza
1 cup Shredded Mozzarella (Follow Your Heart Vegan Mozzarella)
1 cup Spagetti Sauce (Eden Organic Spagetti sauce)
Boars Head Pepperoni (all Boars Head is gluten free)
1 ball of pizza dough (from Organ Gluten Free/ Pizza-Pastry multimix, do NOT add the yeast). You will want to use Bob's Red Mill gluten free all purpose flour to rub on your hands and on the rolling pin
1 Tbs Olive Oil
Oregano
Sprinkle of cornmeal
Preheat oven to 400 degrees. Sprinkle pizza stone with cornmeal.
Roll out pizza Dough to 1/2 inch thickness on top of cornmeal. Brush edges of pizza dough with olive oil and sprinkle with oregano. Top with pizza sauce. Sprinkle with mozzarella and top with pepperoni.
Bake for 20 mins at 400 degrees
1 cup Spagetti Sauce (Eden Organic Spagetti sauce)
Boars Head Pepperoni (all Boars Head is gluten free)
1 ball of pizza dough (from Organ Gluten Free/ Pizza-Pastry multimix, do NOT add the yeast). You will want to use Bob's Red Mill gluten free all purpose flour to rub on your hands and on the rolling pin
1 Tbs Olive Oil
Oregano
Sprinkle of cornmeal
Preheat oven to 400 degrees. Sprinkle pizza stone with cornmeal.
Roll out pizza Dough to 1/2 inch thickness on top of cornmeal. Brush edges of pizza dough with olive oil and sprinkle with oregano. Top with pizza sauce. Sprinkle with mozzarella and top with pepperoni.
Bake for 20 mins at 400 degrees
Tuesday, November 29, 2011
The Rocky Road
It's been a rocky road, this diet & new lifestyle we've been leading for the past month now. We went into this with tonz of energy and determination. But that slowed as Colton's progress did the same. I guess I kept thinking once we pull these toxins out of him he will day by day get better and better. But I never factored in regression days. I didn't figure the amount of hours each day/week it would take to dedicate to his new diet. Shopping at least 5 days a week at Whole Foods (thank the Lord there is one now in Allen) and Market Street....anywhere there is a half decent organic/gf section. And we didn't even think about the fact that one of the "social gatherings" of our generation, EATING OUT, would have to cease. We had a few set backs thrown in the mix as well. My 7 yr old daughter Cassidy gave him a cracker one day, and he just ate it before he really thought about it (she always shares with him so to her this was no biggie). He ate a peppermint a few weekends back and you would have thought I had given him a sugar injection by his reaction.
Our progress had slowed at a few weeks back. I noticed Colton was really losing weight at his coloring is looking very pale. I was concerned and emailed his doctor about it. Cole can be a pretty stubborn kiddo and if he does not like something, he will go without rather than eating it. The old cliche of "If your child is hungry, he/she will eat" does not really apply to my son. He simply misses his old favorites and was begging to just have some pizza or any of his old favorites. The doctor stressed to me that we get a very balance menu in front of him...all i could think was...SERIOUSLY? Just to get him to try something new is a monumental feat. But we kept trying.
Another setback we had was we stopped his vitamins and supplements a few days before a doctor appointment too, as the doctor wanting to view him with nothing in his system. And WOW did that make a huge, negative difference. He pulled away and was quiet and tired all weekend. He played alone and really didn't interact with anyone much. It was very odd and to be honest, a little scary for John and I to see. After the doc appt he had us start back up with the vitamins and supplements and he snapped out of the fog he was in.
But then, we have a day like today. It started typical....worrying about what to make him for breakfast, stressing that I had to run home from work to cook him a meal for lunch and drive it up to the school, then plan out a dinner for him and figure in the time to cook it from scratch while getting everything else done for the day. I've said it before, but I totally respect Laura Ingalls Wilder! Anyhoo, when I was dropping off his lunch today, his teacher stopped me and told me of some fantastic strides he made today in math class. He finished a lesson before anyone else in the class and turned it in to her. She looked at him skepically b/c Colton NEVER has EVER finished before anyone much less first. For a long time he has struggled with an understanding and application of math. When his teacher looked over his worksheet, she found that he got everything correct! This was huge for my boy who has lived in such a fog that grasping even basic math was frustraing and extremely difficult. He would get it one day, then lose it the next. The blessing in all this was seeing his teacher's reaction to this tiny breakthrough. She was as excited as I was and I love her for that! I walked back to my car with tears in my eyes, got it, locked the doors and cried. It was that tiny news of my boy finishing a worksheet. Something that use to be a herculean chore for him at times. Something that any other parent of an average child would not think even twice about...that made my day, and made me hopeful for what else is to come of this.
I know God is pulling me through this. I see the signs often and need to recognize them more and be thankful for the ups and the downs of this journey. I need to realize that this is a slow process and I need to be patient and just love my sweet kiddo through all this.
I'm thankful too for the women that have been placed in my life during this journey. I have met some amazing new friends who have given me advice and encouragement like I could never have imagined. Women who have walked in my shoes and are walking along with me. God brought each of you into my life and I am so thankful and blessed to have each and every one of you. Oh, and Paiger....you do not even know how much our talks have kept me going through all this, I love you friend and can't imagine riding this rollercoaster withouth you! The only way I can think to repay everyone is to pay it forward. And hopefully I can do so with giving as much information on my journey as possible through this blog and connecting with others dealing with children on the Spectrum. And so I march forward. And so I press on.
Our progress had slowed at a few weeks back. I noticed Colton was really losing weight at his coloring is looking very pale. I was concerned and emailed his doctor about it. Cole can be a pretty stubborn kiddo and if he does not like something, he will go without rather than eating it. The old cliche of "If your child is hungry, he/she will eat" does not really apply to my son. He simply misses his old favorites and was begging to just have some pizza or any of his old favorites. The doctor stressed to me that we get a very balance menu in front of him...all i could think was...SERIOUSLY? Just to get him to try something new is a monumental feat. But we kept trying.
Another setback we had was we stopped his vitamins and supplements a few days before a doctor appointment too, as the doctor wanting to view him with nothing in his system. And WOW did that make a huge, negative difference. He pulled away and was quiet and tired all weekend. He played alone and really didn't interact with anyone much. It was very odd and to be honest, a little scary for John and I to see. After the doc appt he had us start back up with the vitamins and supplements and he snapped out of the fog he was in.
But then, we have a day like today. It started typical....worrying about what to make him for breakfast, stressing that I had to run home from work to cook him a meal for lunch and drive it up to the school, then plan out a dinner for him and figure in the time to cook it from scratch while getting everything else done for the day. I've said it before, but I totally respect Laura Ingalls Wilder! Anyhoo, when I was dropping off his lunch today, his teacher stopped me and told me of some fantastic strides he made today in math class. He finished a lesson before anyone else in the class and turned it in to her. She looked at him skepically b/c Colton NEVER has EVER finished before anyone much less first. For a long time he has struggled with an understanding and application of math. When his teacher looked over his worksheet, she found that he got everything correct! This was huge for my boy who has lived in such a fog that grasping even basic math was frustraing and extremely difficult. He would get it one day, then lose it the next. The blessing in all this was seeing his teacher's reaction to this tiny breakthrough. She was as excited as I was and I love her for that! I walked back to my car with tears in my eyes, got it, locked the doors and cried. It was that tiny news of my boy finishing a worksheet. Something that use to be a herculean chore for him at times. Something that any other parent of an average child would not think even twice about...that made my day, and made me hopeful for what else is to come of this.
I know God is pulling me through this. I see the signs often and need to recognize them more and be thankful for the ups and the downs of this journey. I need to realize that this is a slow process and I need to be patient and just love my sweet kiddo through all this.
I'm thankful too for the women that have been placed in my life during this journey. I have met some amazing new friends who have given me advice and encouragement like I could never have imagined. Women who have walked in my shoes and are walking along with me. God brought each of you into my life and I am so thankful and blessed to have each and every one of you. Oh, and Paiger....you do not even know how much our talks have kept me going through all this, I love you friend and can't imagine riding this rollercoaster withouth you! The only way I can think to repay everyone is to pay it forward. And hopefully I can do so with giving as much information on my journey as possible through this blog and connecting with others dealing with children on the Spectrum. And so I march forward. And so I press on.
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