Cooking with Food Sensitive Kids

The latest foray into the land of cooking took us to soups.  My child now has a thing for soups.  It started with chicken noodle and quickly progressed to clam chowder and lobster bisque.  One of the favorites turns out to be broccoli and cheddar soup.  A famous bakery chain restaurant with a lot of soups carries it, but like most of their soups it has wheat in it.  We should not eat wheat, even the amount they use to thicken the broth.  So we made our own.

This version uses gluten free flour as part of the roux that thickens is.  The base is partially milk.  Lactose free milk was used for that.  The hardest part would be to find a lactose free cheddar cheese.  That was impossible in a super market.  We actually did use standard cheeses and just took a lactaid pill, just in case.

It turned out very good.  Now for those of you worried that broccoli is dangerous to those with sensitive digestion, certain foods like broccoli are to be avoided as they may physically irritate the colon due to their shape or roughage, what we used was chopped very fine.  It still had a texture to it but was not the large brush-like shapes that can irritate.

This is a quick, easy dish most any kid can do.  It does have some risk if you are very sensitive thanks to the cheese and broccoli. But if you are able to tolerate those then this is worth trying.

Cooking and kids

Teaching kids to cook makes them aware of what's in the food they are eating.  This is a pizza made by my nine-year-old.  The crust is flaxseed and the cheese is low lactose.  The sauce is organic while the pepperoni has no additives, preservatives.  The meat has no hormones or antibiotics.

He is getting so much better at reading labels on foods.  The ingredients matter, not just the labels.  That happened with learning to cook.  The pizza came from Wheat Belly, by William Davis, MD.  While not specific to celiacs the wheat free diet goes a long way in eliminating the gluten that damages so many who are sensitive to it.

Cooking is another fun activity with the kids, and it imparts insight into food realities.  I'm very proud of my son for stepping up.  He checks labels and ingredients, and now wants to cook more of his own food.

Bake your own bread

So I am not all that thrilled with #glutenfree bread that's available commercially.  They are all frozen, except one that I found which was like a small brick of sawdust, and that makes them dry.  Crumbly, stale tasting bread is what you get when it is frozen no matter how good the initial bread.

That said, for me to find some good bread for toast or sandwiches I broke down and got a bread maker.  It has a setting for gluten free breads.  That means there is only one rise.  The machine, as a real baker, normally lets a standard dough rise once only to be punched down to let rise again.  Gluten free doughs do not have the structure to rise again so can't go through this process.  The program in the machine took away from any manual parts to the process.

The above loaf is from my own dough concoction.  I had recipes but not all the ingredients.  My local supermarket had almost all gluten free flours and stuff so I was able to get this done.  It's not the really airy white bread, a tad on the cake-y side for that, but it is good with nice texture and crust.  I will experiment some more with my new toy.  Looks like I am eating a lot of bread in the near future. Apparently have to make up for the seven months of no bread.

Children's Hospital - Boston

So recently we have had to go to Children's Hospital in Boston.  This is an awesome place, but it does give me some concerns.  The doctors and nurses are the best in the world, offering unparalleled care. The hospital itself has undergone some renovations to make its services up to date.

That is where the concerns come in.  The cafeteria has been turned into a food court.  Yes, a food court like at the mall.  There was nothing available for a person with food sensitivities.  At best there was a salad station, but it was not a salad bar, gross as they are, but a manned salad station.  The salad station was closed for the day at least since there seems to be limited services on weekends.  The Subway sandwiches or Pizzeria Regina offered nothing for gluten sensitives.  When I mentioned this situation to the cashier I was informed I could speak to the manager, he was aware and mentioned it but was just a cashier so nothing was done.

The room service for food likewise does not have many options.  There is a note to mention if there are any food allergies, however, that is required of every restaurant in this state.  There is a gluten free menu in this hospital.  I have seen it.  When in the infusion center the wonderful nurses there presented one.  So this place can do it.

The most disturbing event was speaking with the nutrition department.  When I expressed concerns about gluten in a diet and a sensitivity to dairy I was advised that a gluten sensitive diet can be introduced later.  At the moment ensuring more nutrition was absorbed was better.  There was no real validation of my concerns or attempts to accommodate them in a comprehensive diet.  The main focus seems to be on medication.  Since the overall picture involves digestion a more comprehensive approach seems more appropriate.

For the center of medicine and research for the care of children I would think this hospital would be much more aware of how nutrition affects children.  But because there were no blood markers for Celiac's there is no concern what so ever about diet.  It is all black and white, when we just don't live in that kind of world.  There is good food here, but in this case, while it is not making things worse it may not be contributing to a long term recovery.  And full remission needs to be for the whole person, not just what the medicine treats.

Thank you to Children's Hospital - Boston for all the amazing care they provide.  The attention and treatment heals so many ill children from around the globe.  The doctors, nurses, and staff do incredible work.  It is a shame it seems they are slipping in this one area.

Bonefish Grill - Review

The other day we went to the recently opened Bonefish Grill in Westwood.  This whole area along University Ave is being developed with a large shopping area featuring Target, Nordstrom Rack, and a Homegoods among others.  It will soon be home to a Wegman's grocery store, which could be exciting and start to give Whole Foods a run for its money.

Across the street is a new restaurant, Bonefish Grill.  Now this is a chain restaurant that started in Florida but is making its way up north.  The Westwood location is one of three in the area.  Burlington and Rhode Island are the other two, although there is also one off in Connecticut.  We went in between the meal rush hours on a hot holiday weekend.  There were probably about a dozen patrons there at that time, and several friendly staff.  With plenty of space available I am glad we were quickly shown to a nice booth.  It would have been a little disappointing to have to wait for a smaller two person table in the middle of the room, which has happened in other places.  

It has a nice, contemporary decor.  The darkness was very welcome after being out in the hot sun, yet the lighting was still subtle and sufficient between the natural light and house lighting to be able to carry on a conversation.  If it gets too dark I always want to speak briefly in hushed tones.  That stifles a free flowing conversation, but that might be just me.   

I did check out the menu on line and on my phone previously so pretty much knew the offerings.  Seafood, obviously, with some good meat and salads also.  After a quick glance at the menu we did ask for a gluten free version.  It was my fault we did not do this at the Hostess station.  The very friendly server was quick in getting them though.  Throughout the whole meal she was very pleasant and attentive.

The gluten free version of the menu is, like most places with them, a really pared down version of the standard menu.  I usually get a little worried when the gluten free menu does not have prices on it.  This tells me that it is more of an after thought.  The gluten free offerings may not then be updated when the standard menu gets its changes.  

We both ordered salads.  This is what my date settled on after some questions about the menu.  Fish was first considered but the gluten free sides were mostly potato.  We did ask why a sweet potato mashed was not gluten free.  The server asked the chef for the answer that the add cream.  Not pressing the issue that neither cream or sweet potato have gluten, we just assumed the product was not sourced from a gluten free facility.  She handled the questions well so there was no point in torturing her over it.  I went with the Caesar and added chicken.  It was hot out and I wanted something lighter.  My date had their Florida Cobb Salad with some minor modifications.  They both came out quickly but mine did have croutons.  Before I could ask about that, did they have gluten free bread?, by date mentioned it.  So the mortified server readily admitted that this was her fault, she neglected to mention the gluten free on that salad.  She quickly had it corrected and apologized several times.  I thought she might have just said sorry and moved on, blamed the kitchen or something, but no, she took full responsibility without any prompting.  That was a bit impressive and shows she has character.  I can appreciate that.

The salads were good.  They came out with a bit of theatrics, plated in a transparent tall ring mold which was then removed by the server to give a bit of a last toss. The Caesar is basically just lettuce with dressing and cheese.  The Florida Cobb has mangos and avocado with the tomato and blue cheese.  The mangos were a big hit along side the adored avocado.

Once the lunch was done I indulged in dessert.  Bonefish does have a macadamia nut brownie, which is flourless so is gluten free.  With ice cream and a raspberry sauce this sounded perfect.  When it was coming out, just before it reached the table, our server intercepted it.  Restaurants often use a dedicated server for food allergies.  This one person brings them all out to help insure mistakes are not made.  Apparently another mistake was made though.  Our server mentioned to the other person that the whipped cream was not supposed to be on it.  It was sent back before reaching us to be remade in the gluten free version.  (what gluten is in the cream was never explored and is another topic)  After the first occasion she was being very diligent.  The dessert was great.  A moist chocolaty cake with rich sauces and macadamia nuts.  I was expecting a lava cake as gluten free desserts seem to have trouble baking in the middle so places just go with it.  But no, it was a real cake 'brownie'.

Overall this was a good dining experience.  We certainly will try it again for dinner and see how the place does in a rush.  It is new so may be working out some of the kinks that happen with places no matter how well planned, but it is new so is certainly a different experience.  They didn't have in integrated menu accommodating food allergies, but did make reasonable allowances.  Though not perfect they tried.  That's a bit better than some places.  

Gluten or other?

One of the hardest parts of living with a good diet is figuring out just what is good.  I went gluten free and so far it is working well, health wise.  I still can't pass a Dunkin Donut without wanting to buy a dozen.  There are still days of dubious comfort but I will say the days are better now compared to last year.

It is the topic for a different post but I imagine that much of this feeling better is a result of having invested so much personally into going gluten free.  I feel better because it would be pointless if I didn't.  Why put myself through all this if nothing changed?  Call it a dietary placebo effect.  It certainly sounds like good grounds for scientific study.  What part of improvement of health comes from actual changes to diet opposed to the believe the changes will improve overall well being?

That will take some thinking, time, and googling to get an opinion.  But when changing diet I was recommended a process I did not follow.  I was supposed to basically cut out anything and everything that could possibly cause a problem; gluten, dairy, eggs, sugar, carbs, you name it.  I should have been sitting in a corner gnawing on some blanched chicken five times a day.  Do that for a month till you're purged then add back one thing at a time for a week at a time and see how it goes.  That would have been very scientific and I am sure very helpful.  It also sounded dreadfully dull and rather painful to do.  So I didn't.  Now I am coming to the conclusion that there may be more than one malefactor in my diet.  The evil Lord Gluten may have a sinister companion, the Lady Lactose.

It could be one, or the other, or both, that creates great discomfort and horrible moods.  The one way to find out is to give up lactose.  No milk, not a big sacrifice as I do not like milk, no cheese (sorry, pizza) or other dairy containing stuff, read ice cream.  After seeing how things work out I can try and add it back in.  Or I can cheat.  Unlike gluten, lactose has a pill.  Its over-the-counter so who know how well it works, but it is a start.

Saying you're allergic to food is like saying you're allergic to every organic molecule.  It is just too much.  So despite all the pain-in-the-(neck) bother narrowing it down is the best thing.  I have my suspicions.  Now it is time to confirm them.  You can't just shove food in your mouth anymore.  Time to think about things, and once the one or two offenders are identified, then shove the rest into your mouth.  (not recommended but after all the experimentation the treat may feel satisfying.)

Healthy Summer Camps

It is almost time for kids to go to Summer Camp.  Working with schools to make sure your kids get treated well in regards to food sensitivity can be a challenge.  Trying to do the same thing for Summer Camp has similar obstacles.

Sometimes you have to start all over in many cases.  Summer camps are not necessarily run by the schools, and even if they are it is most likely a different set of people.  College and high school kids volunteer to be camp councilors.  These are not the teachers you are used to dealing with.  So it is time to be patient and explain the situation all over again.  So at camp that weekly pizza day means either your kids miss out or the place has to find gluten free pizza.  Either case makes me worry about stigmatizing my kids.  They are special to me but I don't want them singled out for a special table.

One good thing is often I have to provide the lunches and snacks.  I can have a bit more control of what they eat.  A downside is they may be sent to a special table.  I can guess this as the camp already notified me of peanut allergies.  Nothing with nuts should be sent with the kids.  Fair enough.  It also means the peanut kids will probably eat at their own table in case a parent doesn't want to heed that warning.  That's going to be an issue if the kids start to feel second class while at camp.

I imagine there are camps for kids dedicated to healthy living.  They probably have only lactose free cheese and milk, no nuts of any kind, only gluten free products, plenty of spring water fresh from the ground, and everything is organic.  But I do not live in that Vermont commune and one of those camps isn't near me.

I, like every other parent, have to deal with what we have available.  Summer Camp is supposed to be a place of fun and adventure, exploring outdoors and trying to make being away from school last forever.  But when there are food sensitivities/allergies involved someone has to be on the look out.  That random ice cream truck can ruin a day.  Schools are getting better with food concerns, camps may be catching up too, but for now healthy living means being vigilant, even in the lazy days of Summer.

Medicine and Gluten

So I'm sure many others know or knew this but it came as a bit of a surprise to me.  Apparently prescription medicines may contain gluten, especially generics.

I ran out of a medicine a couple weeks ago.  For various reasons I never got it refilled or picked it up at the pharmacy.  I just went without.  Having changed my diet and overall feeling better now that Summer has arrived I almost was going to just stop it.  But I was convinced that I should still include all medications as part of living healthy.  After refilling the prescription a couple of days ago I quickly noticed that I was not feeling well.  A lot of gastric distress is a polite way to put it.

Some quick googling and it may be that the medicine actually contains gluten.  It's a generic, as it is the law that you get generic versions of drugs unless the doctor demands brand name.  (It's another long and technical economic story but that is part of the reason why prescription drugs cost so much.) It is difficult to find out what actually goes into medicines but from what I have seen so far it may have gluten in it.  Or it may not depending on the web page you google.  My symptoms seem to be abating so I may just chalk it up to adjusting to being back on the medicine.  Yet it makes me think of just how much around us contains things that can harm us.  I would not think gluten went into making pills, but apparently it can.

As an aside I tried some new bath products, shampoos, soaps, etc.  These were natural and contain tea tree oil.  Now I am not trying to go all hippie granola, but change can be good.  Or not when I finally look and see that shampoo and stuff have wheat germ in it.  I do not have Celiac's, just a gluten sensitivity.   This might not affect me.  I am not sure I want to find out.  Just another example of how so much in life is impacted by food sensitivity.

I am not saying that the whole world is out to get you, but there are some days where that is more believable.  It's sad I have to check the labels on absolutely everything, not just food.  Being better requires eternal vigilance.

At Children's Hospital

It is so easy to complain about life.  Things happen, others do not understand, can't find what I need and whatever else might happen.  And for those with food allergies/sensitivities there is a lot to complain about.  However, to encourage a greater general understanding its better to give credit where credit is due.  That's this post.

Had to go to #ChildrensHospital in Boston yesterday.  Got there mid-morning so it was time to get a little something to eat.  Children's Hospital Boston is still undergoing major renovations, just putting that out there first.  The renovations made their cafeteria move to a much smaller location in the building, still painted on the wall it clearly said Open, Breakfast 7 - 11.  Some of the staff working in the caf may not have read that.  We went up to the grill area to try and get some eggs and bacon.  There is NOTHING gluten free in the pop up cafe.  Even the ready made salads are marked with wheat as an allergen.  Eggs and bacon seemed a good option despite a cross contamination risk from a shared grill.  Well, that was the thought.  Behind the glass were trays of possibly yet-to-be-cooked ready made breakfast sandwiches stacked on top of each other and a person saying "No eggs, we are closed. I can give you sandwiches."  Pointing out the hours made no difference as they were closed for renovation.

Now, the hospital does have an Au Bon Pain there.  That restaurant is not very #glutenfree but is getting better.  The last time there was nothing to eat, now there are some salads, brownies, and the occasional soup.  What really was helpful was that I was able to order a bacon and egg bagel without the bagel.  The person was very helpful and I was charged not for a full sandwich but for extra sides of bacon and eggs.  My child was able to eat before our appointment.

The part that really deserves accolades was the hospital food services, not the caf.  The appointments would take several hours.  When we were at our final stop the very friendly nurses said we could order food.  And the place had a Gluten Free Menu!!!!

My child got to eat food good for him in the hospital.  That was a huge improvement from the last time we were there.  Children's should be commended for making this change.  Just to be thorough I will point out that the chicken nuggets were not a big hit, but tasting them there was a faint fish taste so they may have been cooked with other stuff.  I assume it was all gluten free.

Having gluten free menus is a great thing for hospitals, and recognizes that food people eat greatly affects their health and well being.  It's not all about pills and potions.  Thank you Children's Hospital Boston for making this needed change.

New Beginnings

There are many gluten free blogs out there.  Sharing recipes, finding good places to eat, and sharing stories have all been covered.  So what about one more?  That's this blog.  I'm a writer, analyst, and now blogger who went completely gluten free as a lifestyle starting in 2015.

Writers always want to write everything down.  We take note of things and try to observe.  It's where great ideas for new stories are found.  Changing lifestyles provides a lot of fodder for new stories, hence I'm going to write it down.  This will be a new project for me.  Eventually I will incorporate more Twitter or something to round it out, but for now I hope to reach out to people dealing with similar issues as we change lives to ones without gluten.   I decided to change how I eat for my health.  Apparently I had gluten sensitivity for years without knowing it.  That was just how people were supposed to feel.  Now a new life offers hope to not only feeling better but being better.

Like everything else in life, this blog will evolve and change.  For now it is just starting out, and looks that way.  I'll learn the ropes as I share more, and learn more from you.  Since you can't finish without starting this is the first post.  Thanks to any who read and looking forward to sharing much more with you.

Oh, and my name is Doug, by the way.