Cooking Around Food Sensitivities

Hosted by Heidi Hoerman
Group active since Sun, Feb 17, 2013

Have you recently found you can no longer eat chocolate? Have you cured your sinus troubles by avoiding onions? Is lactose intolerance now a problem in your house? Or is it just that a member of your family won't touch anything with a tomato in it and everybody else wants spaghetti?

This is a place for us to share work-arounds, links to great sources of help, recipes that leave out the onions or other culprits, and anything else related to COOKING AROUND FOOD SENSITIVITIES.

Heidi Hoerman
Nov 14, 2015

No-Low Lactose Creamy Corn Chowder

Just made this tonight and you'd never know there was no milk in it.
No-Low Lactose Creamy Corn Chowder

Nichole Nollinger
Aug 5, 2014


Hello ya'll,

My husband was just told that he has to go on a diet because his blood test results came out really bad (High triglycerides, cholesterol and fatty liver plus other stuff).
He is a very picky eater and won't eat most veggies or fruits. Plus now has to stay away from fatty and oily foods. How can I help him lose weight and what should I cook? i'm so lost...

Eddie Jordan
Aug 5, 2014


My wife is my most picky eater I will fix something for dinner and she says I don't like that, my boy used to be just like his mother I don't like that until I told hem just taste it and now he say's I will try it. I wish I could get my loving wife to do that.

Sue Ringler
Apr 11, 2013

Junk in our foods

It's no secret that many health problems have arose since the 1900's began. It's devastating to see all the chemicals that go into our foods. It's no wonder we are so sick. Cutting out foods with unnatural preservatives and additives is a great place to start and we need to cleans our bodies of toxins periodically. One thing I like to do first thing in the morning before I eat or drink anything is have a glass of water with fresh squeezed lemon juice. It's amazing how good I feel afterwards. It cleans the liver. I feel refreshed.

Beatrice Abfalter
Feb 22, 2013


I hope you get lots to join here, a friend has a child with allergies to corn based products, she has done lots of research on her ow, and is struggling to make her own foods now, her child is three years old, and suffered with tummy and had erratic behavior, also my daughter was hospitalized over Christmas, she has allergy to something in bananas, which she has always eaten, so is it possible to develop allergies, I know with sea food, you can eat it and the older you get the more likely you are to have a reaction to it and the reaction can be serious, my problem there is I go to an Island on some summers, and we have sea food fest!

Ka Garrett
Feb 18, 2013


What a wonderful idea, Heidi. I have found I can no longer enjoy chocolate. This is so sad. So many recipes for chocolate and at socials chocolate is the most sot after confection. I avoid the chocolate at all costs.:{ Carob is really no substitute....
Thanks have a lovely day.

Heidi Hoerman
Feb 17, 2013

Onion replacement from the Jain (a Hindu sect in India) cuisine

So many recipes start with "saute onions and garlic in olive oil." To get that wonderful pungeant character of onions, they use a spice called "asafoetida" (also called "hing").

Whenever a recipe should start with sauteing chopped onions, I saute finely diced celery and sprinkle hing on it, cooking a minute or two to mellow the taste and aroma.

Asafoetida is often sold as a mixture of the spice and wheat so that it is not too strong. If you are gluten intolerant, you may need to look for gluten-free hing.

For more info on hing, check out

Heidi Hoerman
Feb 17, 2013

What foods do you avoid?

Although some foods are more likely to cause troubles than others and debates about the differences between food allergies and sensitivities have been going on for years, this group is just for sharing cooking hints and recipes with each other.

For openers, respond to this message with a list of foods you avoid, either for yourself or the people you cook for. I'm sure we'll surprise each other with the wide range of problem foods and also surprise to see that we are often not the "only one" with the problem.