Wheat is an ingredient used in most products that are marketed to children. Bread, cakes, candy, cookies, pies, donuts, hamburger, hotdogs, cereal, mac & cheese, spaghetti, pizza, etc. Wheat can also be found in skin and hair products. It can also be found in medication and vitamins that are specific for children. Just look at the ingredients list of any products you use on your child.
Unfortunately more and more children are starting to have allergenic responses to this ingredient, which ranges from poor concentration to digestive issues to learning disabilities to outbreaks (such as eczema).
There are people who believe many of this it is due to the hybridization of the wheat which is increasing the gluten content thus causing the immune system to react against the products listed above. Other believe it is due to an overload of wheat on the body.
No one truly knows the real cause because we all have unique bodies and can have various factors that can lead to the immune response of products containing wheat.
Many parents like myself have sought out alternatives to this reaction in our children. It is not an easy task as the experimentation process takes time, money, and lots of patients to perfect just one recipe.
Companies such as Tinkyada, Bob’s Red Mill, Pamela’s Products, Sammy’s Bakery, and others have put some great gluten free products out on the market to help us parents still allow our families to enjoy their favorite foods without sacrificing taste and texture.
There are also many parents who took the time and money to find the right combination of ingredients to perfect their recipes so that even those who eat wheat cannot tell the difference plus the food tastes great and keeps family members and guests coming back for more.
I was fortunate to met Sandra Kaiser of Gluten Free for Life recently. She is a wife and mom, whose daughter was diagnosed with celiac disease. Mrs Kaiser tried the commercial brands of gluten free products and disliked the flavor and texture. She then went on to created some very tasty gluten free meals for her family and discovered that other people who ate wheat/gluten enjoyed them also. Mrs. Kaiser captured her recipe in her first cookbook which you can order from her website.
Note: Many of the recipes in the book use dairy (milk, butter, and yogurt) and also eggs. You maybe able to substitute some of these ingredients with ones your child can tolerate and still maintain the great taste and texture.
Another great recipe book with great recipe ideas for those the most common food allergies (wheat, dairy, eggs) is “Special Diet Celebrations” by Carol Fenster
Also one of the main issues many families face today is time. We all only have 24 hours in a day and it is usually filled with activities; therefore, finding additional time to make your own breads and meals can be challenging. So here are a few tips:
1) There are many people (family, friends, neighbors, co-workers, church members, etc) who would be grateful for the opportunity to assist you if you only ask. You can then pay them or work out some arrangement with them in return.
2) You can also host a party with other families who are facing similar issues so you have support.
The only way we will stop the eczema is to work together so I am doing my part in sharing what I know with you. If you would like more information sign up for my free newsletter at http://www.stopmychildseczema.com
Sandra Hurd, CNC
Mother, Health Educator and Nutrition Coach
http://www.stopmychildseczema.com










