Oct
I just found out im allergic to:
Gluten (white flour)
wheat
all dairy
eggs
soy
cane sugar
other sweetners splena, high frutose corn syrup
blueberries…………..etc… the list goes on but these r the main ones
so it looks like all i can eat is fish, some grains, produce and beans
what vitamins should i be taking?
how can i be totally fine for 23 years than all of sudden this?????
anybody? ive had a ton of tests but no conclusion 
Answer:
I haven't experienced that myself (no food allergies at all), but most of the things on your list are very common allergens and lots of people are sensitive to them. There should still be a lot of grains you can eat, and between grains, beans, and fruits/vegetables, you can do pretty well. If nuts and seeds are still OK, be sure to include them in your diet because they’re a great source of healthy fats and vitamins.
I'm not vitamin guru, but I would recommend a good multi-vitamin, a mineral supplement with a good amount of calcium and iron, and an omega-3 fatty acid supplement like flax oil.
It's probably a good idea to check out some forums designed for people with food sensitivities, and I bet you will get a lot of good advice there on how to cope. I've posted some recommended sites below.
Just to show you some examples of delicious meals you can still eat, here are a couple of recipes from my list that don't have any of your listed no-nos:
Barley Tex-Mex Salad
1/2 tsp table salt
1/2 cup uncooked barley
2 Tbsp fresh lime juice
2 Tbsp water
1 Tbsp olive oil
1/4 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper
1 cup canned black beans, drained and rinsed
1/2 cup grape tomatoes, halved, or cherry tomatoes, quartered
1/2 medium avocado, Haas, diced
1/4 cup frozen corn kernels, thawed, or drained, canned corn
1/4 cup cilantro, fresh, chopped
1/4 cup scallion(s), sliced
Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan. Add barley; cover and simmer until tender, about 30 to 35 minutes. Drain and cool.
Meanwhile, whisk together lime juice, water, oil, cumin, remaining 1/4 teaspoon of salt and pepper in a medium bowl. Add barley, beans, tomatoes, avocado, corn, cilantro and scallions; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about a rounded 3/4 cup per serving.
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Red, Gold, Black, and Green ChiliServes 4
Moosewood Restaurant Cooks at Home
½ cup bulghur wheat
1 Tbsp Tabasco sauce or ¼ tsp cayenne
½ cup hot water
2 green bell peppers, chopped
3 cups undrained canned tomatoes (28-oz can)
2 cups fresh or frozen cut corn
2 Tbsp olive oil or vegetable oil
1½ cups cooked black beans (14-oz can)
3 cups chopped onions
1½ cups cooked red kidney beans (14-oz can)
3 cloves garlic, minced or pressed
salt to taste
1 generous tsp ground cumin
1 generous tsp chili powder
Avocado and cilantro for topping
1. Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan. Cover and bring to a boil on high heat, then lower the heat and simmer gently.
2. While the bulghur cooks, heat the oil in a big pan. Sauté the onions, garlic, cumin, chili powder, and Tabasco or cayenne. When the onions are soft, stir in the bell peppers and sauté for 2 to 3 minutes more. Chop the tomatoes right in the can and add them to the pan. Stir in the corn and beans, and heat thoroughly on low heat. Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid. Cover and simmer for a few minutes for the flavors to meld. Add salt to taste.
(For you, I'd skip the bulghur wheat step and serve over rice instead.)
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Summer Roll Salad adapted from Vegetarian TimesServes 4
1 lb fresh asparagus, trimmed
½ lb fresh snow peas, trimmed
1 tbsp olive or canola oil
4 oz fettucine-style rice noodles (udon or bean thread noodles may be subbed)
2 medium carrots, peeled and julienned
1 small cucumber, peeled, seeded, and sliced
2 tbsp choppd fresh mint
2 tbsp chopped cilantro
2 tbsp chopped chives
1 bunch watercress, stemmed
Peanut sauce
Saute asparagus and snow peas in oil over medium-high heat until just crisp-tender, 2-3 minutes. Set aside. Bring a pot of water to a boil, add noodles, and remove from heat. Allow noodles to soften 3-4 minutes, then drain and rinse in cold water. Combine noodles, asparagus, snow peas, carrots, cucumber and herbs, and toss to mix. Serve over watercress and drizzle with peanut sauce.
Answer:
How did this come about? Did you get diagnosed by a physician as being coeliac? (Gluten allergy) Also, there are lots of gluten free alternatives… So don't feel you are absolutely restricted. You can purchase gluten free flour and make your own bread and things (dairy and egg free as well). I think it is a bit exreme that this has all happened in one go, can you tell us the circumstances of how all this came about.
I am living with a family of 5, 3 of which have coeliac disease. They got VERY thin and were all admitted to hospital before being diagnosed.
And you can eat rice.
Rice is the staple diet in many countries, and you can have it with so much!
Answer:
Try drinking an ounce or two of aloe vera juice every day. A friend of mine did that and so many of his allergies went away.
Also try another allergy test after a few months or a year. You just might be very sensitive right now because of some sickness or vitamin deficiency. You must be sure to get the b-vitamins along with vitamin D, and magnesium. There are some places that can take a hair sample and test it and give you a report of exactly what you are deficient in and what you need to take.