Wednesday, May 20, 2009

same old story

I'm wondering if the food dyes have slipped in for various reasons. Hmm, maybe it was the 5 times my 3 year old woke me up last night (a child who normally sleeps through the night every night) or the spitting, hitting, kicking and constant whining all day. All the classic signs are there, including a conversation about having chocolate cake at preschool. I'm temped to go back through old posts and check how many of the "3 year old high on dye" posts were the day after being at preschool. Praying for patience again!

Sometimes I wish I could go back to food just being food and not having to know every ingredient of everything we eat. I also finally have conclusive food allergy results back on my son. It appears that milk and soy are major problems, but not so much the wheat as we had expected. Unfortunately, watermelon and lemons are also moderate on the allergy scale, so there go a few more fun foods. So I'm in the process of re-evaluating everything on the menu. So besides my family taking up a second residence in the dug-out at the Little League field, I'm spending a lot of time just figuring out how to cook without any form of soy. I'll probably be back to posting more regularly when I come up for air in mid-June.

6 comments:

Ruth said...

What kind of allergy testing did you have done? I am new to this, as I have discovered my kids have food sensitivities. My insurance only recognizes IgE testing. Can you direct me elsewhere? Thanks for your site - your descriptions of your kids symptoms describe mine to a tee! This helped me realize what is really going on with them and some difficult behavior issues from as far back as I can remember.

Tiffany Rieder said...

If you have time check out my latest post. I have written a recipe for "jello" without food dye. You may already have something similar but just in case. It's as easy as real Jello and both my kids eat it happily.

food dye diaries said...

Tiffany,

Thanks for the suggestion. I'm also in desperate need of recipes that are free of sugar, dairy and soy. I'll post later about more of the allergy stuff.

Anonymous said...

you had expected wheat would be a greater problem--perhaps it is the azodicarbonamide that is used as a bleaching agent and dough conditioner. it is not even required to be listed on the label under 45 ppm. whole foods breads, bagels, crackers, pretzels have no azodicarbonamide, nor do organic products hth

Anonymous said...

what i had meant to write was that bread and cracker products purchsed from Whole Foods Market have no azodicarbonamide and also any certified organic breads and crackers do not have azodicarbonamide

food dye diaries said...

Thanks for the info. I find it so helpful to get tips from others on these things. It seems clear the food industry does not want us to really think much about what we feed our families.