<<Disclaimer: Verify this information before applying it to your situation.>> Hi listmates, This is a summary of the responses I got concerning people who have multiple intolerances apart from gluten such as corn, rice, and dairy. I also mentioned that I had been able to use mineral oil as a moisterizer afetr a brief period where it upset my skin. I will refer to the food restrictions as intolerances since I don't know how they fit technically into the celiac profile. Most of them are verbatim with addresses stripped as there is a lot of detail which I think may be helpful. Apologies for the length! -one person is using pancreatic enzymes to help digest food which seemed to help the additional absorption problems->this person also had candida and thought it might be contributing to leaky gut: solutions to intolerances included buckwheat flour and garbanzo bean flour for pancakes, muffins, and cookies. Potato flour was suggested but it makes rather heavy doughs. The cookbooks are a problem because of the reliance on rice flour. A lot of whole foods are used including fruits, plain vegetables, potatoes, plainly cooked meats and seafood. Eating in resteraunts is tricky. -Another person said that practically everyone on this list is in the same boat. You learn to eat simple foods and made substitutions. This person is also diabetic and on a low carb diet and follows Atkins books [along with Bernstein] -I try to substitute whereever I can. I drink soy milk Carnation Alsoy in cereal and coffee. I find it is healthier than the milk substitutes with all the corn syrup in it. I just dilute it one can alsoy to two cans water. I use Tofutti cream cheese(soy) american cheese substitute is Soymage soy singles. They also make a sub. mozzerella cheese. I use tofu for whipped desserts and other things. I eat a lot of potatoes. There are margarines with no butter. You should join the no-milk support group for a while and you can get some ideas there or just research the archives. Put a search in for No-milk diet. It will come up with it. -Have you tried the bean flours from Authentic Foods? There is a good pancake mix and also a falafel mix you can buy and make some nice flatbreads and other pancake-type foods which are also good for you. I use a potato bread which is delicious from GF Cookie Jar; even though I am sensitive to rice and this bread has a tiny bit of rice flour in it, I can tolerate it. I can send those telelphone numbers if you want them; just let me know. I eat (too many) potato chips, but not from Lays which has corn oil in them, but from the HFS, especially something called Michaels brand. It is a constant dilemma when you have all those stated sensitivities; add eggs to the list and you are really up a creek! I have found, on the good news side, that staying GF and also taking some other supplements, my food reactions have decreased considerably. I even have had some corn deriviatives lately and have been able to tolerate them after being very intolerant of corn. -When I was about four I was diagnosed as allergic to milk, corn, and a variety of other things; as food has become more and more manufactured I have discovered other allergies; one of the most troubling is to soy protein. I could drink goats' milk and when they invented homogenized milk shortly before the war I drank that without any serious problems, for many, many, years. Now all milk causes reactions. When I discovered my intollerance of gluten about a year ago I hoped that some of my food problems would go away as they had for my mother after she stopped eating gluten; but they have not, so far. What do we eat? We avoid prepared food unless it is certifiably gf. I make my own bread using one of Betty Hagmann's recipes; fortunately I can eat eggs and have very low cholesterol. I also make my wife's bread with regular flour. We buy meat unprepared because the [repared versions contain corn syrup or protein. We cook just about everything from scratch. -Yes, and I also do not tolerate sugars, nor potatoes. Just eat pure food and concentrate on all the things you CAN eat. I find nuts and dried fruit a vast help. And once in a while glucose tablets for energy. -As long as I stay GF, I can tolerate dairy. If I get some wheat/gluten by mistake, my tolerance for dairy goes again. I recover in a few days to a week, depending on the challenge. It's a common experience for dairy tolerance to return- I don't know what the time table is for others. Maybe it will for the other items, too, as the mineral oil did for you. -You can try baking with bean flour with can be purchased through Authentic Foods whose no. 1-800-806-4737. Some of their mixes contain rice flour so you will probably have to purchase the pure flour and bake things yourself. You could substitute potato starch flour and tapioca flour for the rice flour. Bette Hagman's third book has recipes. -I eliminated almost all dairy from my diet 10 months ago - and gluten 8 months ago. I just got bloodwork back for food allergies and must now eliminate: eggs dairy beans almonds gluten garlic and sugar (candida). Can you - if it's your diet we're talking about - eat legumes (beans and such)? They were a great replacement food for me. I would open up a can of beans (time saver), rinse them and throw them into a tupperware container with a little olive oil, frozen vegetable, salt and pepper. Made a great lunch. Can you bake with bean flours? I am only just beginning to experiment and I'm not sure whether most recipes require some kind of rice flour base. There is also almond flour. I was also told by a friend that goat's milk had different properties than cow's milk. On my test results, there was not allergic reaction to goat's milk. I'm thinking that means I might be able to add feta cheese to my diet. You might want to experiment with that. How about soy? I find soy milk is great for cooking, good on cereal (if you can find an allowable grain), and fun to heat up like cocoa on a cold winter night (add cinnamon or nutmeg.) Soy also provides a good base for blender drinks with bananas and other fruit (great with frozen bananas!)... it also is a good source of calcium. How about potatos for a base in recipes? As a layer in what would traditionally be known as lasagna? Kind of a shepards pie, but with vegggies, tomatoes, meat, etc. I've been on this list since August, and reading a lot. But I didn't forsee how restricted my diet was going to become. I'm currently being treated for Candida - which also means sugar and fermented/fungus products (wine, cheese, mushrooms, etc.) are out. -It's been a struggle to come up with anything to eat. And yet, the longer I go, the more foods I can eat without problems. But rice still seems to cause gut problems, and I'm afraid to try corn at all, since rice and wheat are both problems. Milk is was a definite no-no as it gives me asthma-like problems. I just got a cookbook yesterday called "Dining in the Raw" by Rita Romano that at least is more interesting than a single food on my plate. -Yes, and add to the list soy. I pretty much eat whole foods or foods that I prepare from the base ingredients. Very few things are suitable "out of the box or can". I have found a few spaghetti sauces. Other than that I can't think of much. Canned or frozen vegetables, canned pumkin and beans. That is most of what sets on my food shelf. -I cannot have any of these foods - fish, seafood, chocolate, corn, soy, yeast, all dairy products, eggs and gluten, of course. Makes finding something to eat pretty limited. -A GF diet wasent enough for me although it did help. I also have a problem with soy, corn, and dairy (and of corse, gluten). I now follow what's known as a paleolithic diet. I find it much easier to eat paleo than GF because all paleo food is GF and also free of additives (which I also have a problem with, I had MS symptoms before my diet change). I dont have to call company's etc to see if their food is GF or not etc. etc. I eat all kinds of meats, that includes eggs, most vegetables, fruit, most nuts, fish and berries. I dont eat any grain at all, not even rice. For breakfast I might eat eggs, baccon and eggs or a hamburger. Dinner is mostly a meat and vegetables. I eat fruit and nuts mostly for snacks. I made a stew the other night and using coconut milk, fruit etc, I can make dessert's much like ice cream or puddings. I have found the paleo diet to be very healthy, it got me over my illness which was very severe and I have also lost a lot of weight. I dont have a scale but I have gone from a size 13 to a 9 in less than three months. (I use to be a size 3 before I got sick). There is more info regarding the paleo diet at http://www.panix.com/~paleodiet/ at the bottom of that same page is info for joining the paleofood list. -I should tell you that I'm not diagnosed CD. My Ab tests came back neg. They were done after I'd already gone GF. I'd had diarrhea for 4 months and was eliminating one thing at a time (instead of going to a basic diet and adding back in- I was on my own- my Dr. wasn't advising me about diet, but it seemed like common sense). Anyway, when I elminated wheat my symptoms went away. When I tested wheat with a few cookies a few weeks later, my symptoms came back with a vengeance, and didn't go away until I quit dairy. Last week I had reintroduced dairy successfully, then went to dinner and ordered steak (that sounded safe) but it had a sauce on it. I scraped it off, but asked and it had wheat in it. I didn't get any symptoms from that little bit of wheat, but I lost my tolerance to dairy again. So that's how it has gone. It's all new to me- in the last month and a half. But I've read that the lactose intolerance comes and goes for diagnosed celiacs. Just wanted to clarify that- -I cannot eat milk (dairy), eggs, rice, wheat (gluten), turkey, nitrates and nitrites. -When I was first diagnosed with CD 6 years ago, I had to restrict corn, lactose, rice, potatoes and sugar (in addition to gluten). Then slowly I was able to bring them back into my diet (minus the gluten of course). Rice and potatoes were the first of these that I could bring back. It's now been over 1 year that I can consume all of corn, lactose, rice, potatoes and sugar. There is a book called "Food and the Gut Reaction" by Elaine Gotschall (her last name may be spelled wrong) that may be helpful. The diet is called the carbohydrate specific diet and is quite controversial. It is not supported by the Canadian Celiac association, but it did help me for some time. I have no financial interest in this book, but it did help me. -We have a whole mailing list focusing on this called PaleoFood (also on maelstrom). Stop by this web site. Info on the list is at the bottom. The Paleolithic Diet Page: http://www.panix.com/~paleodiet/ Thanks to everyone who took the time to outline their restrictions and suggestions! It is very helpful to me as many of the cookbooks for us rely on rice and corn ingredients. i hope this helps others with mutiple intolerances. [log in to unmask]