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Eggs and wheat…
The findings of the blood test were surprising, her doctor said.
Yes, my daughter does have food sensitivities.
Along with eggs and wheat (the two highest on the list), she is sensitive to: rye, barley, milk, peanuts, soy, strawberries, oranges and tomatoes.
Yes–that whole list. “But don’t worry about anything but eggs and gluten right now,” the doctor said. “She can have everything else in moderation.”
(Gluten is present in wheat, rye, barley and non-gluten-free oats.)
So….here we go. My baby is now egg and gluten free. We found out a week ago today.
My emotions have run the gamut.
Relief: We know what it is.
Determination: We *can* do this. I will learn how to cook differently.
Sadness: She won’t be able to eat Chick-fil-A nuggets (our one guilty fast food pleasure) or cake at birthday parties or goldfish crackers or even scrambled eggs. She loves ALL of those things.
Frustration: You mean I can’t just substitute rice flour for everything? I have to use some type of mix of flours–perhaps different for each recipe? And gluten-free foods can cost 5-6 times as much as regular food? And even if it’s GF it might still have egg in it?
Overwhelmed: Where do we even start? What does she eat for breakfast? (So far it’s been veggies and hummus and a little cheese!)
Could I just let her eat foods with gluten and eggs and pretend we don’t know? Yes–but it will continue to wreak havoc on her health.
Now I know–and I can do something about it.
I never wanted to jump on the gluten free bandwagon (and egg-free for good measure), but here we are.
In the midst of everything, the Lord keeps bringing this Scripture to mind:
“Do not worry then, saying, ‘What will we eat?’ or ‘What will we drink?’….for your heavenly Father knows that you need all these things.” -Matthew 6:31a & 32b
Any advice for a mama who just found out her baby has some major food “sensitivities”? I’d appreciate any wisdom you have to offer!