One-Sixteenth

What about beet sugar? Didn't I see some commercial for C&H that said "most" sugar comes from beets?

Good luck on it all!

In 2005, I went on a food allergy elimination diet the day after Thanksgiving! G-d does have a sense of humor. It lasted until January, meaning that I actually lost weight during the holiday season.

It was thought that I was allergic to dairy, yeast and possibly nuts. However, I went off all dairy, bread, nuts, eggs and other foods people are often allergic to. Turns out, I was sensitive only to Tomatoes.

I can eat them, but sparingly. I have learned to enjoy certain fruits in my salad other than Tomatoes. My husband thinks these salads are sort of...unAmerican.

Anyway, you may be suprised at what you learn from the Allergy Elimination Diet. It may not be as bad as you think.

Also, kosher wines and certain double-distilled spirits do not use yeast. Have fun with the expensive stuff.

Good luck!

Gah. When will you know for sure?

The milk, eggs, and yeast would do me in. Though I could live a happy life without radishes. I suppose the silver lining is that gluten isn't on the list. At least flatbreads are an option :/

As long as you can stay with the commercial brews and hard liqour, yeast should not be a problem. So go ahead and drown your sorrows.

Butch, how does that work? Hard liquor is still fermented before distillation, isn't it? Does distillation remove any remaining yeast or residue? To be honest, I'm still trying to figure out how that works. The yeast produces the alcohol, but alcohol kills yeast, right? Gah.

Commercial brews? As in beer? Alas, there is no point.

I'm just really attached to my glass of wine in the evenings. Elisheva, I looked up the kosher wine. It looks like it is made with yeast (I don't think you can make wine without yeast), but that much of what's left of the yeast/mold from the must is killed when the wine is heated. That's interesting.

Of course, I shouldn't drink it anyway because of the whole GERD thing. Wine and coffee. Ask me to give up anything else. Even chocolate.

I've hurt my foot, so I'm hobbling. This morning i hurt my back. Frankly, I'm beginning to think y'all should just take me out back and shoot me.

Rick took an IgG Standard Food Sensitivity Assay from Immuno Labs, and had your list plus cashews, almonds, beef, cranberry (he loves cranberry juice), onions, green pepper, black pepper, pineapple (loves pineapple) and tomatoes. Plus he's gluten free due to celiac, and the IgG didn't catch that he swells up like blowfish when he eats various fish such as flounder and haddock (and keeps an epi-pen for that just in case).

Over time he's noticed that a lot of these sensitivities don't really mean that much. His doctor concurred that sometimes the IgG is just showing that you've been consuming XYZ item. Also, the Enzymedica enzymes help.

He's studied fermentation science -- used to work for a major brewery in brewing process development -- I can ask him about yeast residue in various products. Really, though, wild yeast is everywhere, in everything. And I supposed it depends on what you're reacting to vis-a-vis yeast -- do they have to be live to perform their nefarious acts on your body.

Good luck. The first shopping trip is the hardest.

Oh, Steph. Talk about a warped sense of humor! I have a ton of "encouraging" platitudes on the tip of my tongue, but I'm going to bite it for now and just say, "Yeah, that's a painful irony, there."



Hey, coconut milk (which, thankfully, can be purchased at the asian markets relatively inexpensively) makes a GREAT dairy-free ice cream. It's smoother than rice-based. And if you use fruit to flavor it, or cut it w/ rice milk, you can pretty much kill off the coconut flavor. Or, you can add a little whatever you can to enhance it and have coconut sorbet. I don't think coconut is related to anything on your list, but it probably wouldn't hurt to check.



{{hugs}} I know this is frustrating. I do know that. You're handling it really well, though, by being pro-active and taking the proverbial bull by the non-allergenic horns. ~Dy

About the wine: It is my understanding that much wine is forced with yeast. But Kosher for Passover wine cannot be made that way, because that would render it unfit for Passover. I am not sure what they do, but they don't force it. Since I am not expert at this, you will want to check it out for yourself, too.

Look for Israeli wine--the only thing Manischewitz is good for is making snowcones. Did that once at a party--not bad, except the headache next morning. All Kosher for Passover wine is labeled with a "U" inside a circle or a "K" inside a triangle, each with a "P" subscript to the right. You can buy Israeli wine on line, or check the specialty liquor stores. I generally don't find it in grocery stores--but then I live in a part of the country where Jews are a fraction of a percent of the population.

On Distilling: Distilling is a process whereby the liquid is turned into steam and recondensed. Any solids, such as yeast, are left behind in the process. Double distilled spirits should be very pure. When I did lab work, we used DI (distilled water) when we wanted to reasonably sure it was free of contaminants. For really sensitive processes, we used DD (double distilled).

So you ought to be fine with the expensive stuff.

I was on the Allergy Elimination Diet for about three months all told. The first month, was hell--I had to eliminate every suspect food and stay off it for that time. During the next two months, I'd challenge one suspect food a week: Wheat gluten, yeast, milk, etc. That is how we got it down to tomatoes. They are in the nightshade family--so many people are sensitive to them. All of the other stuff they thought might be a problem from the scratch test turned out to be alright.

Good luck with the ankle. Try to rest it and elevate it. I know...you're a mom! But try.

We won't shoot you just yet. You'll have to suffer.