Someone asked me recently why I still couldn't eat eggs, wheat, or nuts. After all, I'm not the one who's allergic--It's Ben.
Reason one: I'm still breastfeeding. Yes, Ben is almost 10 months old, but the American Academy of Pediatrics recommends that you breastfeed for at least the first year. I know I haven't done everything right. For example, we've had to supplement from the beginning because of my work schedule.
Although some of the egg-free, wheat free foods are expensive, it's probably still cheaper than formula feeding Ben all the time would be. The formula we use, when we use it, costs $25 a can.
Reason two: Ben is starting to eat table food, and he's reaching for our food. I don't want to be sitting there eating peanut cake when I know he can't have it. That's just mean. I want Ben to eventually be able to eat everything that we eat, and, if that means that I have to eat not-the-best tasting rice bread, then fine. So, even after I stop breastfeeding, whenever I'm around Ben, I will not be eating anything that he can't also eat. Is that always easy? No, but Ben is definitely worth it.
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Jason Tandon
3 years ago
And maybe someday his allergies to certain foods will cease and you will be able to eat those things again all the time.
ReplyDeleteP.S. You've probably forgotten how good real pasta tastes.
Gen,
ReplyDeleteThe rice pasta that we had was very good. I do hope that he does outgrow his egg or wheat allergies. Having one of those allergies instead of both would make things easier. However, I am definitely much more sensitive to all food allergy issues now. I don't think that a lot of people realize how hard it can be or how much effort it can take to plan around multiple good allergies. I even saw an article about a woman who quit her job to manage her children's food allergies.
Does this mean that you won't have a margarita with us in Moundsville? (I'm pretty sure the Krishnas don't serve them, but surely someone does.)
ReplyDeleteI have a margarita. You can have a limited amount of alcohol when nursing, just not at all when you're pregnant.
ReplyDeleteThere are several flour substitutes out in the market today that can be used for wheat-free cake recipes. Many of them are even richer in nutrients than wheat. The Millet is a good baking flour substitute rich in silica and protein. It is also easily digested and is the least allergenic grain. Sorghum is another type of grain that is grounded to produce flour. http://ezinearticles.com/?Looking-For-a-Wheat-Free-Cake-Substitute?&id=4934039
ReplyDeleteThanks for the tips, Ramil.
ReplyDelete