RE: wheat TVP?; was replacement for...

[Guest guest]

On Jul 7, 2006, at 5:21 PM, Thia .... wrote:

>

> Thanks to everyone who answered my question about the TVP. What an

> eye

> opener. I don't have issues with wheat; my issues are dairy and soy,

> allergy-wise. So, being most of you (I am assuming, based on group

> name) do

> have issue with wheat, does any one know which brand (or where to

> buy) TVP

> that *is* wheat, and *not* soy? My assumption is you guys would

> avoid it

> like the plague, and would might therefore know where it's sold??

 

 

I've never seen it in a store in VA, MD, NJ, or IN. I have, however,

seen dehydrated wheat gluten cakes or balls (just wheat gluten and

water, no tamari) in some Asian markets. A Whole Foods carried it in

DC for awhile, but I never tried it. They stopped carrying it when I

was thinking of buying it (pre-CD). My local Asian market carries

it, but now I can't have it.

 

ygg

[Guest guest]

Is an allergy to soy common? I am in the process of narrowing down my food

allergies, and I want to test soy - but am hesitant. I thought I would try

tofu to start. I am pretty sensitive - can't have wheat or dairy....but am

looking for a way to get some protein in my system in the morning. Now that

I can't have eggs, I need to be more creative. Any thoughts?

 

 

 

 

On 7/7/06, Thia .... <bipolyf wrote:

>

> Yeah, I have problems with soy myself (and it seems to be in everything

> made

> for veg*ns these days). I don't break out; it feels like the flu has hit

> with full force, for about a half hour.

>

> Thanks to everyone who answered my question about the TVP. What an eye

> opener. I don't have issues with wheat; my issues are dairy and soy,

> allergy-wise. So, being most of you (I am assuming, based on group name)

> do

> have issue with wheat, does any one know which brand (or where to buy) TVP

> that *is* wheat, and *not* soy? My assumption is you guys would avoid it

> like the plague, and would might therefore know where it's sold??

>

> Thia

>

>

> On 7/6/06, K. Oland <ko_lists wrote:

>

> > I had both types in the pantry when diagnosed - with CD, a wheat allergy

> > and

> > a soy allergy, all at once. I'd been eating more and more whole wheat

> (eat

> > more fiber the doc says) and soy (trying to avoid dairy, thinking it

> might

> > be a problem), all to no avail. After several years of ZERO soy, I can

> now

> > tolerate lecithin and tiny amounts of soy oil without breaking out or

> > wheezing.

> >

> > If nothing else, eliminating TVP was a positive step, culinarily.

> >

> >

> --

> ==

>

> " Life can be lived more fully if people simply quit pretending to be who

> they were told to be, and be who they really are� " -- Doug Firebaugh

>

> ===

>

>

>

[Guest guest]

is there not tempeh and gluten bits? I know our Safeway and Save-On carries

both, but they don't call it tvp.

 

BL

Shalom uv'racha b'Yeshua HaMashiach

 

 

[Guest guest]

Tempeh is soy, too, I think? yes? I'm not familiar with " gluten bits " ; is

it dry? We don't have either of those stores here, Brenda-Lee, but thanks

for the info. Will have to look for it.

 

I used to frequent a couple asian markets when I lived in Richmond (VA) but

moved to W'burg over a year ago; this is such a vacant town unless you want

to see the historical stuff! I was planning a trip up to Richmond tomorrow

to visit those two asian markets...what great timing! I will have to look

for it there! Thanks " cowpuppies " !! (I have bought *canned* wheat-meat

from them in the past, but didn't really care for the 'canned' taste).

 

I may just have to break down and try making seitan, but it seems so

involved!!

 

Thia

 

 

 

On 7/7/06, Brenda-Lee < shalomaleichemacademy wrote:

is there not tempeh and gluten bits? I know our Safeway and Save-On carries

both, but they don't call it tvp.

 

> BL

>

 

 

 

 

On 7/7/06, eye of newt <cowpuppies wrote:

I've never seen it in a store in VA, MD, NJ, or IN. I have, however,

seen dehydrated wheat gluten cakes or balls (just wheat gluten and

water, no tamari) in some Asian markets. A Whole Foods carried it in

DC for awhile, but I never tried it. They stopped carrying it when I

was thinking of buying it (pre-CD). My local Asian market carries

it, but now I can't have it.

 

ygg

 

 

 

>

 

 

 

--

==

 

" Life can be lived more fully if people simply quit pretending to be who

they were told to be, and be who they really are… " -- Doug Firebaugh

 

===

 

 

 

[Guest guest]

I lean pretty heavily on wheat, I often have pasta for breakfast (so I am no

help there, sorry!)...but also use a lot of nuts, either whole, or ground up

and sprinkled in. And of course, both beans and greens have protein.

 

I would just take it slow introducing soy, to test it out. Don't get to

leaning on it too much, because an allergy can develop after quite some time

of " build up " . ( I used to be able to tolerate it fairly well at one time.)

There is much info out there these days about the hazzards of using it too

much, even without allergies.

 

 

 

 

On 7/7/06, Sharon Cercone <sharon.cercone wrote:

>

> Is an allergy to soy common? I am in the process of narrowing down my

> food

> allergies, and I want to test soy - but am hesitant. I thought I would try

> tofu to start. I am pretty sensitive - can't have wheat or dairy....but am

> looking for a way to get some protein in my system in the morning. Now

> that

> I can't have eggs, I need to be more creative. Any thoughts?

>

>

 

 

--

==

 

" Life can be lived more fully if people simply quit pretending to be who

they were told to be, and be who they really are… " -- Doug Firebaugh

 

===

 

 

 

[Guest guest]

Yes there are 8 most common allergens: wheat, dairy, soy, corn, tree nuts,

peanuts, shellfish and ... shoot I forget the last.

 

BL

Shalom uv'racha b'Yeshua HaMashiach

 

 

[Guest guest]

At 05:35 PM 7/7/2006, you wrote:

 

>Yes there are 8 most common allergens: wheat, dairy, soy, corn, tree

>nuts, peanuts, shellfish and ... shoot I forget the last.

 

Eggs.

[Guest guest]

Well, WheatPro is one! Wheatex and GemTex are others.

 

Many others have both (not helpful, I know). But, you could also make

seitan (or buy it) easily and use it -- just dry into chunks if you prefer

dried instead of fresh.

 

I guess it's a little odd to be looking for wheat products on a gluten free

board -- everyone else here is avoiding it, for one reason or another.

 

Your symptoms, btw, sound like an allergic reaction; if you have not been

tested, you probably should (and carry an epi-pen). A fast reaction that

lasta a short time is almost always a histamine response - and any exposure

could be your last.

 

Mycoprotein is another choice (a fungus or mushroom) that is both soy free

and gluten free, if not grown on soy or wheat. Qorn is the best known brand

of this.

 

>

>

> Yeah, I have problems with soy myself (and it seems to be in everything

made

> for veg*ns these days). I don't break out; it feels like the flu has hit

> with full force, for about a half hour.

>

> I don't have issues with wheat; my issues are dairy and soy,

> allergy-wise. So, being most of you (I am assuming, based on group name)

do

> have issue with wheat, does any one know which brand (or where to buy) TVP

> that *is* wheat,

[Guest guest]

It's not only one of the top 8 food allergens, it is the fastest growing food

allergy in the US. it is one of the foods that are recommended that children not

be exposed to until 3 to 5 years old (the exception being children allergic to

breastmilk and cow's milk - and cow's milk should be avoided until after age 1).

 

>

>

>

> Is an allergy to soy common?

[Guest guest]

Eggs and fish.

 

Corn isn't in the top 8, tho.

 

>

> Yes there are 8 most common allergens: wheat, dairy, soy, corn,

> tree nuts, peanuts, shellfish and ... shoot I forget the last.

>

> BL

[Guest guest]

It seems funny to share this on this list, but I still know how to make

" gluten steaks " from wheat. I've never dried it when done, but I

think it could be cut up into small pieces and dehydrated to make your

own " TVP " flavored however you desire. Is this something you would

like to know how to make?

 

Barbara

 

 

On Jul 7, 2006, at 2:21 PM, Thia .... wrote:

 

> Yeah, I have problems with soy myself (and it seems to be in

> everything made

> for veg*ns these days). I don't break out; it feels like the flu has

> hit

> with full force, for about a half hour.

>

> Thanks to everyone who answered my question about the TVP. What an eye

> opener. I don't have issues with wheat; my issues are dairy and soy,

> allergy-wise. So, being most of you (I am assuming, based on group

> name) do

> have issue with wheat, does any one know which brand (or where to buy)

> TVP

> that *is* wheat, and *not* soy? My assumption is you guys would avoid

> it

> like the plague, and would might therefore know where it's sold??

>

> Thia

>

>

> On 7/6/06, K. Oland <ko_lists wrote:

>

>> I had both types in the pantry when diagnosed - with CD, a wheat

>> allergy

>> and

>> a soy allergy, all at once. I'd been eating more and more whole wheat

>> (eat

>> more fiber the doc says) and soy (trying to avoid dairy, thinking it

>> might

>> be a problem), all to no avail. After several years of ZERO soy, I

>> can now

>> tolerate lecithin and tiny amounts of soy oil without breaking out or

>> wheezing.

>>

>> If nothing else, eliminating TVP was a positive step, culinarily.

>>

>>

> --

> ==

>

> " Life can be lived more fully if people simply quit pretending to be

> who

> they were told to be, and be who they really are

> " -- Doug Firebaugh

>

> ===

>

>

>

[Guest guest]

I love tofu in the morning. But I know it is a common allergy. As far

as I know I can still have soy. For a while I ate a cup or two of

beans every morning for breakfast. It really helped me. Now I often

have a romaine/veggie salad for breakfast, sometimes with beans and/ or

nuts added. Romaine has a lot of protein in it and lots of amino acids

because it is a green. Since it is raw it also has the emzymes

necessary in it to digest it that cooked protein doesn't have. I know

it is crazy to have salad for breakfast, but I do so much better on it

then traditional breakfast foods. We have to do that which makes us

feel good and healthy. I think I am heading to better health then I

ever had when eating a more common diet.

 

Barbara

 

 

 

On Jul 7, 2006, at 3:06 PM, Sharon Cercone wrote:

 

> Is an allergy to soy common? I am in the process of narrowing down my

> food

> allergies, and I want to test soy - but am hesitant. I thought I

> would try

> tofu to start. I am pretty sensitive - can't have wheat or

> dairy....but am

> looking for a way to get some protein in my system in the morning.

> Now that

> I can't have eggs, I need to be more creative. Any thoughts?

>

> On 7/7/06, Thia .... <bipolyf wrote:

> >

> > Yeah, I have problems with soy myself (and it seems to be in

> everything

> > made

> > for veg*ns these days). I don't break out; it feels like the flu

> has hit

> > with full force, for about a half hour.

> >

> > Thanks to everyone who answered my question about the TVP. What an

> eye

> > opener. I don't have issues with wheat; my issues are dairy and soy,

> > allergy-wise. So, being most of you (I am assuming, based on group

> name)

> > do

> > have issue with wheat, does any one know which brand (or where to

> buy) TVP

> > that *is* wheat, and *not* soy? My assumption is you guys would

> avoid it

> > like the plague, and would might therefore know where it's sold??

> >

> > Thia

> >

> >

> > On 7/6/06, K. Oland <ko_lists wrote:

> >

> > > I had both types in the pantry when diagnosed - with CD, a wheat

> allergy

> > > and

> > > a soy allergy, all at once. I'd been eating more and more whole

> wheat

> > (eat

> > > more fiber the doc says) and soy (trying to avoid dairy, thinking

> it

> > might

> > > be a problem), all to no avail. After several years of ZERO soy,

> I can

> > now

> > > tolerate lecithin and tiny amounts of soy oil without breaking

> out or

> > > wheezing.

> > >

> > > If nothing else, eliminating TVP was a positive step, culinarily.

> > >

> > >

> > --

> > ==

> >

> > " Life can be lived more fully if people simply quit pretending to

> be who

> > they were told to be, and be who they really are� " -- Doug Firebaugh

> >

> > ===

> >

> >

> >

[Guest guest]

On Jul 7, 2006, at 7:13 PM, Thia .... wrote:

 

> Tempeh is soy, too, I think? yes? I'm not familiar with " gluten

> bits " ; is

> it dry? We don't have either of those stores here, Brenda-Lee, but

> thanks

> for the info. Will have to look for it.

>

 

Tempeh is usually soy in these here parts.

 

> I used to frequent a couple asian markets when I lived in Richmond

> (VA) but

> moved to W'burg over a year ago; this is such a vacant town unless

> you want

> to see the historical stuff! I was planning a trip up to Richmond

> tomorrow

> to visit those two asian markets...what great timing! I will have

> to look

> for it there! Thanks " cowpuppies " !! (I have bought *canned* wheat-

> meat

> from them in the past, but didn't really care for the 'canned' taste).

>

 

Well, the Asian market here in Charlottesville had the dried gluten

balls the last time I visited.

 

> I may just have to break down and try making seitan, but it seems so

> involved!!

 

 

I use to make it on a regular basis back when I could have wheat. I

made a marmite-based soy sauce sub for part of the broth (again, out

because of gluten). It's very easy if you start with vital wheat

gluten, which I bought in bulk from Amish markets (not so many of

those in VA, though there are some over the mountain near Harrisonburg).

 

Go to http://www.vegan-food.net/ and search for seitan recipes. Look

at the " cutlets " recipes posted by Mr. Falafel. Those are all

excellent and you can sub in products to make them soy-free. I used

to let the bread machine mix the seitan and the crockpot cook it.

easy peasy. Mixing some cracked tapioca pearls in gives a neat texture.

 

I tried making chickpea (besan/gram) flour " tohu " once. I hate the

flavor of bean flours and this stuff was no exception. It was like

metallic silken tofu. bleagh. I couldn't eat it.

 

ygg

[Guest guest]

=*

Replies mixed into various emails below...

=*

 

 

On 7/7/06, K. Oland <ko_lists wrote:

 

> I guess it's a little odd to be looking for wheat products on a gluten

> free

> board -- everyone else here is avoiding it, for one reason or another.

>

 

 

====**Yes, I agree, and I appologize! I won't be posting any more wheat

posts. It just seemed logical to ask about it from you guys, since it was

here that I learned that a wheat TVP even existed. I joined the group for

the vegan aspect, the gluten free is irrelavant for me. I am so sorry if I

have offended anyone.

 

 

 

On 7/8/06, eye of newt <cowpuppies wrote:

 

I used to let the bread machine mix the seitan and the crockpot cook it.

easy peasy. Mixing some cracked tapioca pearls in gives a neat texture.

 

 

====**** Awesome, thanks for this!!

 

 

 

On 7/7/06, Barbara Frohne <frohba wrote:

 

It seems funny to share this on this list, but I still know how to make

" gluten steaks " from wheat. <snip> Is this something you would

like to know how to make?

 

 

====*** Please feel free to contact me offlist with this information; and

thank you!

 

 

Thia

 

 

 

 

--

==

 

" Life can be lived more fully if people simply quit pretending to be who

they were told to be, and be who they really are… " -- Doug Firebaugh

 

===

 

 

 

[Guest guest]

Eggs, was it - yes. And Karen it was four on the list hanging on my

doctor's wall - maybe in the US the list is different than in Canada.

 

BL

 

 

 

[Guest guest]

I am not offended at all Thia, your logic made total sense to me. I am glad

you are here and I hope we can share some vegan ideas and recipes that will

be good for all of us.

 

When I said tempeh earlier, I had meant seitan (or gluten). I apologize for

the brain blip. I was without an (apparently vital) medication for about 4

days that helps my pancreas and surprisingly I found I could not think as

clearly as I do normally - smile. I couldn't afford the medication, which

costs $100 for 30 pills, but my doctor's nurse took pity on me and found me

3 months of samples which eases the burden for a bit.

 

Anyway, it is possible to make seitan at home very easily and if you want

more info on that, you can contact me privately at

shalomaleichemacademy It only involves washing flour.

 

BL

 

 

 

[Guest guest]

No doubt that is true - the traditional foods of a nation and the laws on

what additives are allowed, as well as what is most cheaply grown will

determine that foods people are overexposed to and exposed to when too

young -- both of these influence what foods people become allergic to. Soy

used to be considered something you used instead of an allergen (dairy,

breast milk, eggs, etc), but a combination of increased exposure, exposure

well below the recommended age of 3 and a change in the form used

(concentrated protein instead of a fermented source with lower protein and

what there is mostly broken down) has led to it becoming a top allergen.

 

Just as in Sweden the rate of celic disease went up 5-fold when they allowed

wheat in baby food (now again banned).

 

>

>

> maybe in the US the list is different than in Canada.

 

---

[This E-mail scanned for viruses by Declude EVA]

[Guest guest]

>

> Anyway, it is possible to make seitan at home very easily and if you want

> more info on that, you can contact me privately at

> shalomaleichemacademy It only involves washing flour.

 

And I wonder how many here have done that. Years ago, such things were not

readily available in stores here (and TVP didn't come in flavors) - so we

often made seitan. And used the high protein (more gluten) wheat to do it,

as everything else washes down the sink.

 

---

[This E-mail scanned for viruses by Declude EVA]

[Guest guest]

>>>>And I wonder how many here have done that. Years ago, such things were

>>>>not

readily available in stores here (and TVP didn't come in flavors) - so we

often made seitan. And used the high protein (more gluten) wheat to do it,

as everything else washes down the sink.

 

I used to make it frequently. . .and it was SO delicious! I've used the

whole wheat flour and water method and the high gluten content flour method

as well. They cook up so tender and yummy. . .much nicer than any

commercial gluten product. But. . .since my husband is now 'gluten free', I

not longer make it. . .but I still miss it (and so does he).

 

Some of my earliest memories are of my grandmother, sitting outside on a

stool beside the water faucet --- washing a bowl of gluten until the water

ran clear.

 

LaDonna