Barley for Babies

O

Quoted message said:

Uh, make your own??? What is kefir but thinned yogurt?

nope it is different cultures. it uses kefir grains to make it. like little cottage cheese pieces.
you make it at room temp and it is not a pain like yogurt. it's better for you too easier to make
and not as sour. plus it gets effervescence (G)

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Katra said:

If the baby has already shown an allergy to wheat, what is she trying to prove?

The baby doesn't have a diagnosed allergy to wheat. She has a reaction of unknown cause to wheat,
which we think might be an allergy or might be celiac. I'm not going to feed her wheat, despite some
poster's suggestions, because I see no point.

However, there's a *good* reason to try and determine whether she has a wheat allergy or celiac -
it's the difference between "have a rice muffin" and "you can't have the special rice muffins that
Grandma made just for you, because Grandma buys the wrong brand of vanilla."

Under the guidance of her pediatrician, we're attempting to make that determination.

Phoebe 🙂

Katra said:

Ah, so you are trying to expose her to gluten? Just use cream of wheat...

Since she has a bad reaction (which could be a wheat allergy or could be a gluten intolerance) when
*I* eat wheat, I don't want her to eat wheat. Same thing for oats. That leaves barley and rye; hence
my request for *barley* recipes.

Phoebe 🙂

Steve Knight said:

I mean you know she has problems with wheat and such why do you need a test telling you there is a
problem?

We need a test to tell what the problem is.

Quoted message said:

I am in the same boat I have problems now with wheat and corn. but to get the test I would end up
pretty sick.

Since corn doesn't contain gluten, I suspect celiac isn't your problem.

Quoted message said:

so I rather just do what works (remove those items)

Are you really, truly, saying that I should consign a 9-month-old to a lifetime of "No, you can't
have that rice flour muffin Grandma made especially for you, because Grandma didn't call the vanilla
manufacturer to find out if their vanilla is made on dedicated gluten-free lines," rather than even
attempt to determine whether she has a (potentially transient) wheat allergy, transient gluten
intolerance, or celiac?

Quoted message said:

one thing in my searching I found Kefir really helps in allergy problems relating to food.

I'll be sure and try that with DD, who I mentioned has a dairy allergy. Heaven forbid I should try
something she's never reacted to, when there's a known allergen that would be really helpful.

Phoebe 🙂

kalanamak said:

You could use almond milk instead of cow milk, or, if you are pumping, breast milk.

No nuts for allergy-baby, and 2 liters of breastmilk is an extra pumping every day for a month. But
I bet it would be great with coconut milk, and I can have that. Thanks!

Phoebe 🙂

Katra <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

In article said:

Quoted message said:

From: "Saerah"

Quoted message said:

Quoted message said:

Kefir is awesome! i like the plain stuff, but alot of people buy the fruit flavored stuff we
sell.

I wish I could FIND plain Kefir without all the additives.

Ellen

Uh, make your own??? What is kefir but thinned yogurt?

K.

If you can get a starter kefir culture, sure you can make your own. But it isn't the same as thinned
yogurt; kefir fermentation involves a different flora.

Trying to separate the facts from the claptrap in the kefir business is probably a fool's
errand, though.

--
Chris Green

In article <[email hidden]>,

Steve Knight said:

O

Quoted message said:

Uh, make your own??? What is kefir but thinned yogurt?

nope it is different cultures. it uses kefir grains to make it. like little cottage cheese pieces.
you make it at room temp and it is not a pain like yogurt. it's better for you too easier to make
and not as sour. plus it gets effervescence (G)

Thanks! :-)

I see it's time to google... I DO like kefir!

K.

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Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<

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In article <[email hidden]>,

Phoebe & Allyson said:

Katra said:

Ah, so you are trying to expose her to gluten? Just use cream of wheat...

Since she has a bad reaction (which could be a wheat allergy or could be a gluten intolerance)
when *I* eat wheat, I don't want her to eat wheat. Same thing for oats. That leaves barley and
rye; hence my request for *barley* recipes.

Phoebe 🙂

Sorry. :-) Now I understand....

I used to just treat it like rice unless it was being used in soups and stews. I don't eat
barley anymore.

If you cook it like rice, it requires a slightly higher liquid to grain ratio. It's exellent cooked
in stock or broth with minimal or no spicing and served with a bit of butter or grated cheese. I
liked the flavor of barley enough by itself that I don't think it needs a lot of dressing up.

Good luck!

K.

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Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<

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Re: desire for plain kefir:

Do you have access to Labne? If found whirring that in a blender with some water made a good faux
plain kefir. blacksalt

In article <[email hidden]>,

Katra said:

If you cook it like rice, it requires a slightly higher liquid to grain ratio. It's exellent
cooked in stock or broth with minimal or no spicing and served with a bit of butter or grated
cheese. I liked the flavor of barley enough by itself that I don't think it needs a lot of
dressing up.

I make beef-and-barley soup. Saute a chopped onion in olive oil, add a few small cubes of beef and
about 1/4 cup of barley. Add 3-4 cups of beef stock, simmer gently for an hour to two hours, serve.
No dairy, can be made meatless, v tasty.

Miche

--
If you want to end war and stuff you got to sing loud. -- Arlo Guthrie, "Alice's Restaurant"

In article <[email hidden]>,

Miche said:

In article <[email hidden]>, Katra

Quoted message said:

If you cook it like rice, it requires a slightly higher liquid to grain ratio. It's exellent
cooked in stock or broth with minimal or no spicing and served with a bit of butter or grated
cheese. I liked the flavor of barley enough by itself that I don't think it needs a lot of
dressing up.

I make beef-and-barley soup. Saute a chopped onion in olive oil, add a few small cubes of beef and
about 1/4 cup of barley. Add 3-4 cups of beef stock, simmer gently for an hour to two hours,
serve. No dairy, can be made meatless, v tasty.

Miche

Sounds good. :-) If you want meatless, you can probably use a veggie stock...

Anyone have good hints for veggie stock? I've never made it by itself. When I make meat stock I
always add at least onion, garlic and celery, especially when making bone stock. Bones boiling by
themselves smell funky.

K.

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Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<

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In article <[email hidden]>,

Katra said:

Anyone have good hints for veggie stock? I've never made it by itself. When I make meat stock I
always add at least onion, garlic and celery, especially when making bone stock. Bones boiling by
themselves smell funky.

Onions, garlic, celery, carrots. Herbs. Lots of herbs.

Miche

--
If you want to end war and stuff you got to sing loud. -- Arlo Guthrie, "Alice's Restaurant"

In article <[email hidden]>,

Miche said:

In article <[email hidden]>, Katra

Quoted message said:

Anyone have good hints for veggie stock? I've never made it by itself. When I make meat stock I
always add at least onion, garlic and celery, especially when making bone stock. Bones boiling
by themselves smell funky.

Onions, garlic, celery, carrots. Herbs. Lots of herbs.

Miche

Basil? Oregano? What about other veggies or peels? :-) Carrots make sense, but not overdone. They
tend to take over...

I may just have to play with this. <G>

K.

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Quoted message said:

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Will she eat from a spoon? If so, just buy a box of Gerber Barley Babyfood. Prepare it with water or
EBM. If you want to make it more flavorful to encourage her to eat it, mix in some mashed banana,
applesauce or other mashed/pureed/chunky fruit or whole yogurt (if you do dairy).

Quoted message said:

If you can get a starter kefir culture, sure you can make your own. But it isn't the same as
thinned yogurt; kefir fermentation involves a different flora.

kefir needs kefir grains to make the real stuff. the powder culture is not quite the same.

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O

Quoted message said:

Since corn doesn't contain gluten, I suspect celiac isn't your problem.

not totally sure on the corn. since the only time I eat it is usually in the form of popcorn. I know
wheat is a problem.

Quoted message said:

Quoted message said:

Are you really, truly, saying that I should consign a 9-month-old to a lifetime of "No, you can't
have that rice flour muffin Grandma made especially for you, because Grandma didn't call the
vanilla manufacturer to find out if their vanilla is made on dedicated gluten-free lines," rather
than even attempt to determine whether she has a (potentially transient) wheat allergy, transient
gluten intolerance, or celiac?

from what I have read tests my not tell either. its a real gray area.

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Steve Knight said:

not totally sure on the corn. since the only time I eat it is usually in the form of popcorn.

Corn is in pretty much everything, so even if you make all your food from scratch, it's hard to
avoid. There's a huge, huge difference between avoiding obvious sources of corn (or wheat) and going
completely corn-free (or gluten-free).

Phoebe 🙂

kalanamak said:

A mother needs the heart of mama cat and the hide of hippo. Best of luck.

Thanks. 🙂 I suspect there are going to be lots of other instances where being thick-skinned will
come in handy, but I've found it to be particularly true for kids with health issues. You have to be
able to do your own research or rely on random chance.

Phoebe 🙂

Quoted message said:

Corn is in pretty much everything, so even if you make all your food from scratch, it's hard to
avoid. There's a huge, huge difference between avoiding obvious sources of corn (or wheat) and
going completely corn-free (or gluten-free).

I am trying grain free right now. if that does not help then I will go GF. the kefir is helping
out though.

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