Gluten free, Dairy free, Egg free - Have I lost you?

Yep, my 2 1/2 year old has food intolerences (we 'can't' call them allergies because she doesn't have an IgE response to these foods). Instead she likely has an IgA or IgG response, which isn't as testable. The 'golden standard' for food sensitivities is trial and error. Basically, remove offending foods from your diet, until you are symptom-free then add them back in, rinse and repeat. If you have a negative reaction then you have a food allergy/sensitivity/intolerance. Luckily I found foodlab, a Yahoo group of people figuring out their or their child(ren)'s food issues.

First as a hypothyroid patient, then as an infertility patient, then dealing with dyshidrotic eczema, and now with a daughter with food issues, I have discovered that doctors don't know everything. Big heavy sigh. But they think they do.
In all of these health issues I have lucked upon very knowledgeable groups of people who through trial, error, research and collective experience know more than our GPs, gynecologists, endocrinologists and dermatologists about our particular issue and how to treat them. Basically, it boils down to a bunch of people becoming experts in one field, their own condition. When you're dealing with issues the doctor doesn't give a good answer for, you dig and dig and talk, and dig some more, while the doc meets other patients dealing with a different issue. So, it really isn't all that surprising that the patients would eventually know more about their 'pet problem' while the doc only has a superficial understanding of the issue.
Unfortunately, the medical community goes to college to learn everything. They pay big bucks to soak up whatever the pharmaceutically funded college spits out.
And medical schools teach the accepted practices and knowledge that has been voted on by medical people after prolonged *funded* research.
Obviously, as one's own advocate you have to be careful and shrewd. Don't take one person's word for it. Don't pay for anything without thoroughly researching first.
Resources I have found in my web travels:

• thyroid/autoimmune - Mary Shomon
• infertility/getting pregnant - fertilityfriend forums, book: Taking Charge of Your Fertility
• dyshydrotic eczema - Yahoo group
• food allergies/sensitivities - Foodlab Yahoo group

I'm not saying to skip the doctor. Just be an informed patient.

Sugar!

My co-sleeping munchkin used the sidecar bed last night for the first time. The crib has been attached to the bed  for a long time, mostly collecting toys.  But for the first time she moved over there on her own and stayed for at least 8 hours. Sigh, talk about bitter sweet.
Perhaps that's why I went on a sugar frenzy this weekend... I whipped up:

• chocolate chip and date cookies based on the Gluten-Free Gourmand's Scone recipe
• experimented with orange coconut milk ice cream
• attempted candy orange peels - not a success, I guess next time I'll have to actually pay attention to the sugar temps
• chocolate coconut milk ice cream with double the maple syrup and 2 T arrowroot - super yum!
• and to add something really good for me, started my first batch of fermented carrots.

Note the still solidifying homemade chocolate candy shell over the ice cream. Clearly I have a sugar issue. But oh my, that ice cream is wonderful. The munchkin can't have eggs (or wheat or a few other things) and the spouse can't have pasteurized dairy, so I've had to alter my ice creamaholicism to special brands that are rather pricey and don't help our budget... So, I am thrilled to find a handmade ice cream that is actually edible with little 'ole me as the ice cream maker. Coconut milk seems to be a natural ingredient in 'ice cream', since it is full of healthy fat and hardens creamily when put in the freezer.

Gluten free scones

My dad is mostly Scottish, so I've a fascination of things Scottish. Shortbread and scones are part of that. My wee one is allergic to eggs (plus onions, leeks and cabbage) and we're avoiding a few other allergens (garlic, wheat/gluten, milk, peanuts, nuts) until we verify they are safe. So, I haven't had 'real' shortbread in a long time. But we found a box of delectable shortbread cookies in the gluten free section, so I'm satiated with those. Although, I'm working on finding a good GF/DF/EF shortbread recipe.
Then I ran into a recipe for scones...  I somehow missed trying a scone when last in Scotland. And I haven't been thrilled with the options at Starbucks, etc. So, I'm not exactly sure what they are supposed to taste like, but I liked what I made.

The recipe calls for cardamon, which I don't have. But cinnamon and dates worked well. Walnuts and chocolate chips are even better. It also called for arrowroot flour, I substituted tapioca starch flour.
My first batch disappeared so quickly I couldn't take a picture. This time I made a double batch and added the dates, nuts and chocolate combinations after dividing up the batter. I used the sugar on top to mark what's in them. The baby gets the plain nut-free ones.