I had a comment on an earlier post asking why we were gluten free and dairy free after having NAET treatments. I thought it might be useful to others, so here is why:
My youngest son has a severe intolerance to dairy and gluten. If he consumes either it results in severe diarrhea if consumed (one serving of dairy = 2 weeks of diarrhea). He received NAET treatments because he was suffering from head to toe eczema as an infant (6mo -1yr old). At that time we were told that his alergy to those and many more substances was cured. The NAET treatments aleviated the skin condition, but not the diarrhea. We did not follow a restrictive diet for about a year after the treatments. He was losing weight and lethargic. He had a distended belly and looked like a starving child. Infact, that is exactly what he was. He ate constantly and kept losing weight. It took quite a long time for me to realize that those two specific food groups were causing the problem because I was told he could consume them. Anyway, we have been D.F. and G.F. for over a year and he is doing much better. Also, NAET treatments do wear off over time and have to be repeated if symptoms return.
Also my older son was so congested from eating dairy (primarily) and gluten that he was unable to breath through his nose. His tonsils and adenoids were very swollen. He even started to suffer from sleep apnea. Since we've take him off dairy and gluten he has improved much. He is now no longer a "mouth breather" and the sleep apnea is gone. Another good reason to give up both.
An aside, my kids have never suffered ear or sinus infections. If a child suffers either regularly, has swollen tonsils or asthma, removing all dairy may improve the symptoms. It took several months for my boys to start showing improvement. So allow at least a 2-3 month trial period. There are plenty of good dairy replacements available now. I'm not a doctor, but have seen very good results just by eliminating certain foods. If you have any questions or concerns, you should speak w/ your practicioner.
Friday, February 19, 2010
Eclairs w/ cream puff variation (G.F. and D.F.)
Eclair Shells:
1/2 cup coconut oil or Earth Balance Buttery Spread
1 cup water
1 cup oat flour
1/4 tsp salt
4 eggs
chocolate frosting (store bought or homemade)
vanilla pudding
Preheat oven to 450F. Grease a cookie sheet. Boil coconut oil and water. Reduce to low heat and add flour and salt. Stir vigorously until it begins to form a stiff ball and pulls away from the side of the pan. Remove from heat. Add eggs, one at a time, beating well to incorporate completely before adding the next egg. Spoon onto cookie sheet in 1 1/2 x 4 inch strips. Bake 15 min. on 450F and then reduce to 325F for 20min. Remove from oven and prick each shell (on the end) with a toothpick. Cool completely on a wire rack. Pipe in filling and top with frosting.
Vanilla Pudding (Sugar Free):
3 TBS tapioca starch or cornstarch
1 1/3 cups vanilla rice milk
1 egg yolk, beaten
1 pinch salt
stevia liquid (add to taste)
2 tsp vanilla (or to taste)
Dissolve starch and egg yolk in 1/3 cup cold milk. Boil remainder of milk and salt. Reduce heat. Add 1/4 cup hot milk to starch/egg mixture. Mix thoroughly and add back into the milk. Whisk pudding until it thickens. Remove from heat and add vanilla and liquid stevia. Cool covered in the fridge.
Chocolate Frosting:
2 TBS coconut oil or Earth Balance Buttery Spread
1 cup confectioner's sugar
1 tsp vanilla
2 (1 oz) squares semisweet chocolate
3 TBS hot water
Melt the chocolate and butter over low heat in a saucepan. Stir in sugar and vanilla. Stir in hot water, one TBS at a time, until icing is smooth and has reached desired consistency. Cool and drizzle over eclairs.
Cream Puff Variation:
Follow directions for eclair shells, except simply spoon a dollop of batter onto the cookie sheet, to form the puff ball. Dust with powdered sugar instead of chocolate frosting.
Also, puffs and eclairs may be filled with chocolate or lemon pudding or lemon meringue filling.
1/2 cup coconut oil or Earth Balance Buttery Spread
1 cup water
1 cup oat flour
1/4 tsp salt
4 eggs
chocolate frosting (store bought or homemade)
vanilla pudding
Preheat oven to 450F. Grease a cookie sheet. Boil coconut oil and water. Reduce to low heat and add flour and salt. Stir vigorously until it begins to form a stiff ball and pulls away from the side of the pan. Remove from heat. Add eggs, one at a time, beating well to incorporate completely before adding the next egg. Spoon onto cookie sheet in 1 1/2 x 4 inch strips. Bake 15 min. on 450F and then reduce to 325F for 20min. Remove from oven and prick each shell (on the end) with a toothpick. Cool completely on a wire rack. Pipe in filling and top with frosting.
Vanilla Pudding (Sugar Free):
3 TBS tapioca starch or cornstarch
1 1/3 cups vanilla rice milk
1 egg yolk, beaten
1 pinch salt
stevia liquid (add to taste)
2 tsp vanilla (or to taste)
Dissolve starch and egg yolk in 1/3 cup cold milk. Boil remainder of milk and salt. Reduce heat. Add 1/4 cup hot milk to starch/egg mixture. Mix thoroughly and add back into the milk. Whisk pudding until it thickens. Remove from heat and add vanilla and liquid stevia. Cool covered in the fridge.
Chocolate Frosting:
2 TBS coconut oil or Earth Balance Buttery Spread
1 cup confectioner's sugar
1 tsp vanilla
2 (1 oz) squares semisweet chocolate
3 TBS hot water
Melt the chocolate and butter over low heat in a saucepan. Stir in sugar and vanilla. Stir in hot water, one TBS at a time, until icing is smooth and has reached desired consistency. Cool and drizzle over eclairs.
Cream Puff Variation:
Follow directions for eclair shells, except simply spoon a dollop of batter onto the cookie sheet, to form the puff ball. Dust with powdered sugar instead of chocolate frosting.
Also, puffs and eclairs may be filled with chocolate or lemon pudding or lemon meringue filling.
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