Need Advice! Can someone help me?
Tracy

11/07/05 		I am supposed to stay away from dairy, wheat/grains, refined flour, and some others until my gut can heal... Here's my problem.. the only thing I eat for breakfast is Rice Chex cereal w/ milk and also as a snack before bed because it's light enough to tolerate.... and I also eat alot of bread because it seems to help sometimes.. So I have no idea what I can swap out for the milk and cereal that's light enough, doesn't contain flour or grains, and won't upset my stomach... (Soy milk causes probs too) It seems like just about everything has flour, grains or dairy in it.... Does anyone have any idea what I can eat for breakfast with a sensitive stomach??
ellen

11/08/05 		Nut milks such as almond milk are available in the tetra pack in the soy milk area of natural food groceries.
You could try fruits and cooked veggies.
Starchwise, there are potatoes- no gluten to irritate the gut. You can check if corn works for you- cornmeal makes a good cereal, and is also gluten-free.
You need calcium supplements with no dairy and there is a very highly absorbable form called ezorb that does not constipate.
jean
mj2021@juno.com
01/01/06 		can anyone tell me of a way to remove freezer burn from chicken?
ellen

01/03/06 		Unfortunately, freezer burn is a permanent change in the meat caused by exploding and dehydrating the cells, You can trim it off, but no way to reverse it.
Lori
03/30/06 		My daughter had problems with milk and grains at one time. I found Bob's Red Mill in Oregon had a ton of alternative foods without wheat and milk.
omo
04/02/06 		hi, Ellen
i just started a soymilk business, and i have a problem with finding d right consistency. i add starch to it to make it thicker and creamier. This works fine only by d next day it becomes too thick(yoghurt thick) and sour.My customers like it still but i dont feel too comfortable as wat i want to get for now is soymilk not soy yoghurt.
Also i will love to be a member of ur forum
pls reply ASAP.thanks
from Nig.
omo
04/02/06 		hi, Ellen
i just started a soymilk business, and i have a problem with finding d right consistency. i add starch to it to make it thicker and creamier. This works fine only by d next day it becomes too thick(yoghurt thick) and sour.My customers like it still but i dont feel too comfortable as wat i want to get for now is soymilk not soy yoghurt.
Also i will love to be a member of ur forum
pls reply ASAP.thanks
from Nig.
ellen
04/03/06 		Dear Omo,
You do not say if you are refrigerating your soymilk, but if you are it should not sour so fast. Unrefrigerated soy milk is only good for 1 day.
Instead of starch, try increasing the amount of soybeans per quart and using about 1/6 whole oats or rice with the soybeans for your mash.