FAQ

FAQ

1. Why do you use coconut oil in your recipes? I thought coconut oil was unhealthy.

It is true that coconut oil is high in saturated fat; however, saturated fat in a diet is essential for good health and has unfairly earned a bad reputation (take a look at this video: http://chriskresser.com/the-saturated-fat-myth-debunked-in-two-minutes-and-thirty-five-seconds ), and please link to the following articles for more information…

The structure of the saturated fat in coconut oil is that of a medium chain fatty acid. This specific type (length) of fatty acid is actually thought to help lower the risk of heart disease. In addition to the healthy fats found in coconut oil, extra virgin coconut oil has antiviral, antibacterial and anti-fungal properties. It is used in traditional and modern medicine both internally (consumed) and externally (on the skin) for a variety of conditions from healing abscesses to taming the flu. It can be safely heated to high temperatures and is perfect for all manner of cooking (baking, sautéing, frying, etc.) Coconut oil improves digestion and enhances absorption of vitamins and minerals.

I use only organic, extra virgin coconut oil and have had great success with two brands: Nutiva, and Tropical Traditions. Coconut oil can be used in place of shortening and butter when baking, can be used in place of oil when sautéing, stirred into hot cereals, and (for the adventurous eaters) can even be spread on (gluten free!) toast for a decadent, slightly “coconutty” treat. For more on the health benefits of coconut oil, please read the following user-friendly articles:

2. How did you find out about your food sensitivities?

I spent the majority of my life with an upset stomach as well as various other types of digestive distress (which, for your sake, we won’t get into here ;) . I visited urgent care with extreme stomach pain at least two times during my teen years which resulted in no explanation other than “it must be gas.” I underwent a colonoscopy when I was just twenty years old, which resulted in the incredibly unhelpful diagnosis of “irritable bowel syndrome” and no other information or guidance.

As I entered my second decade I became increasingly irritable, depressed, and lethargic. My mother (bless her heart) decided to take matters into her own hands to help me figure out the root cause of my symptoms. She had lived with similar digestive issues, and was diagnosed with gluten intolerance and malabsorption via a series of laboratory tests, including a gene test. She discovered that she carries a gene that has been linked to gluten intolerance. Since gluten intolerance is genetic, she suggested that I go through the testing as well. When the results came in, we found that I also have the genetic makeup for gluten intolerance along with severe malabsorption and an intolerance to both gluten (the protein found in wheat, barley, and rye) and casein (the protein found in dairy products).

I dismissed the results at first… I was in denial; I couldn’t imagine life without cheesy pizza, baked brie, and crusty French bread! But slowly, under the tutelage of my mother (who I truly owe my life to), I learned how to cook and eat gluten free and dairy free. Over time, I healed. The results came slowly. There was no sudden end to my troubles; rather, it was a slow and steady improvement that can be likened to a gradual sunrise. My mom could sense my improvement in my voice when we talked on the phone; I recall her saying to me, “the sunshine is back in your voice!” When I take stock of how I feel now and compare it to how I felt then, the results are dramatic and undeniable.

Although eating gluten and dairy free improved my symptoms immensely, there was still something amiss with my diet. By my own trial and error, I found that soy also aggravates my system (this was difficult for me to accept as a diehard tofu and soy latte lover!). I do not follow a 100% soy free diet, but I try to avoid it as much as possible.

My son is a carbon copy of me. We knew, from the moment he came into this world, that he would be a sensitive soul. He was raised on a gluten free, dairy free, and largely soy free diet but we discovered (also through trial and error) that he was allergic to latex, apples, bananas, mangos, pineapple, strawberries, and corn. How did we know? When we fed him these items (and when he used a latex pacifier) his face became red and splotchy and he became very irritable. We tried introducing dairy into his diet, but every time we did so, he developed a rash on his face and had diarrhea. Additionally, his behavior completely changed and he became a wild man. Anyone who knows my son knows that he’s not wild by nature… Although he’s a typical active 4-year-old, he tends to be a well-mannered, fairly calm child when eating food that agrees with his system.

The same reactions occurred with gluten when we tried introducing it via a rotation diet. In addition, we noticed that he became sick (i.e. a cold/flu) every time we added gluten to his diet. This may have been coincidence, but then again, unheeded food sensitivity impairs immunity. Thus it is possible (likely, I feel) that his immune system was diminished every time we introduced gluten into his diet.

I am dedicated to following my diet for the rest of my life; however, we are hoping that Julian outgrows his sensitivities. He has, with certain foods. He now tolerates apples, bananas, mangos, pineapple, and strawberries. Unfortunately, gluten, dairy, soy, and corn remain problematic. I want the best for my son, and more than anything I want him to have a “normal” life where he can indulge in regular (non gluten/dairy-free) pizza with his friends, all manner of Halloween candy, and cupcakes at birthday parties. But for now, it’s not going to happen. Our philosophy is that we’re going to feed him as healthily as possible, with the needs of his particular system in mind, while we still have complete control over what he eats. We hope that his immune system will mature and flourish such that he can handle the occasional slip-up as he gets older and we lose our grip on his diet. Ultimately, he will learn to make healthy choices, and when he doesn’t, we hope that his body will be strong enough to handle as much of any food that he desires with no adverse effects.

Currently, our entire family follows a gluten free, casein free, (mostly) soy free, corn free diet that is low in refined sugar and low in grains of any kind. In essence, we follow a modified “paleo” or “primal” diet. Admittedly, it’s difficult to eat this way. However, I no longer miss the foods I loved before. I have an expanded appreciation of flavor and texture now… I appreciate food more fully than I did in my gluten-full days. And thankfully, seven years into the process, it’s no longer about what I can’t eat; rather, it’s excitement about all that I can.

3. What is casein? What’s the difference between “casein free” and “dairy free?”

Casein is the protein found in dairy products. It is different than lactose (which is the naturally occurring sugar found in milk) and milkfat. My products that are dairy free contain no dairy ingredients (thus, they are naturally casein free). My products that are casein free contain milkfat. Milkfat does not contain casein, as milkfat is simply fat. However, a person who is vegan would want to avoid milkfat as it is sourced from dairy, and a person who is extremely sensitive to casein may want to avoid milkfat due to the risk of cross-contamination.

4. What is the difference between “gluten free” and “wheat free?”

First, let me again state that all of my products are 100% gluten free. Here’s one way to think of gluten free versus wheat free: everything that is gluten free will be wheat free. However, wheat free does not necessarily mean gluten free. Gluten is the protein that is found in wheat, but it’s also found in other grains such as barley, rye, spelt, kamut, and contaminated oats. Many products will advertise that they are “wheat free,” but if they are made with alternative flours such as spelt or kamut (both of which contain gluten), they are not gluten free.

5. Where can I find the ingredients you use?

The following are links to some of the harder-to-find ingredients I use in Bri’s GF Goodies and in my everyday cooking. In addition to food items, I’ve also included a few random things I especially like. Beware that not all items ship to overseas APO addresses; in these situations my family members who live stateside are kind enough to ship the items to me in Priority Mail/Flat Rate boxes.

*Vitacost, Bob’s Red Mill, and Tropical Traditions will send food items to APO addresses.

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