this post was submitted on 16 Mar 2025
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"The amount we could export would not solve their egg shortage," says the head of the Finnish Poultry Association.

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[–] Dasus@lemmy.world 1 points 14 hours ago (2 children)

Yeah there's different level of insensitivity, but that's what the word allergy means imo, an over-sensitivity. At least the two worlds are interchangeable in Finnish more or less.

Celiac's disease is an autoimmune reaction, and while I've had my duodenum biopsied in the army, either it was a false negative because the procedure waa fouled (the instructions didn't get to the army the day I was to leave for the procedure, so no-one told me I'm supposed to tell my superiors that I'm not allowed to have breakfast so off to breakfast I went as ordered), but ofc eating like 2 hours before an endoscopy of the stomach prolly makes it a bit harder.

Anyway it was negative.

And now I finally managed to get a blood test after the intensive evidence I've had to gather on my own (I'm Finnish, public healthcare is free but the free ones aren't especially well managed ones so its kinda shit every often, depending on the thing).

I literally complained about my stomach being agonising ever since I was a kid. No-one ever suggested a restrictive diet to see. They did an ultra first and found a kidneys defect. Which really wasn't causing any trouble, two ureters on one kidney. But they starred focusing on that and as a kid I didn't known enough to definitely say it wasn't what was causing the issue. But I knew the pain I complained about wasn't there. They didn't listen.

And the it took like 26 years after that for me to figure out that I need to go without gluten or dairy. And now for the first time in my life I don't feel a weird sense of guilt 247. Because it's not guilt, like the "butterflies in your stomach". That sort of ache. ALL the time for the first 3.5 decades. Well, fluctuating in intensity and aside from fasting 70+ hours which felt great but then I needed fuel and always crashed hard because I'd eat something with gluten or dairy.

Point being I'm sort of annoyed that no-one did anything as basic suggesting a different diet as a kid. Sorry for the rant.

Yeah there see products well enough nowadays. I just have to read every label, even when a product is clearly labeled "gluten-free". And often here in Finland there's gluten and lactose free, but not gluten and dairy free. And I'm so sore about not eating cheese, but it doesn't give me anaphylaxis, just a mudslide. Even totally lactose free ones. And slight anxiety.

Yeah, I've started spending quite a lot more on the stuff I buy from stores. But on the other hand, I never order in, I don't trust any because of cross contam. (I did try and would so like to order a pizza but...)

Oh I wasn't aware of that glyphosate correlation, thanks. But I've had this issue since the late 80's (ie as long as I've been around). I remember having a celiac classmate and the food they had often looked pretty gnarly. But there's tons of nice naturally gluten free things.

You might wonder how I managed so long, but I really didn't, but I would point out that the breathing difficulties are uncomfortable, not deadly, and once I started taking out gluten, any exposure to it had a stronger reaction. As in my body had just gotten used to the constant exposure over the years but the problems never went away, I just got very used to them. Never stopped complaining about them though.

Not even now when I think I've solved it because can't afford good private doctor.

Sorry for the rant. Can't have beers anymore.. Kukko gluten free seemed alright for a while but I cut it out as well. Now this is basically the mildest thing I drink.

Yeah the quality of my foodstuffs and cooking has rather gone up actually. Can't have basic spaghetti so I improved the sauce to go with gluten-free ones. Because Rummo actually makes a decent enough gluten free spaghetti whenever you make a really good nice home made redwine tomato sauce / ragu with some nice horse /deer meat.

Or a proper steak with fries. I never knew I enjoyed meat actually, because people grilling it always ruined over well-done. Ew. Now with temp meter actually medium-rare, mmm.

Sorry for like food blogging at you for this much lol. The cider may have gone into my head, that wasn't my dinner from tonight tonight I may be a bit empty stomached. Better go to the store to pickup some more (cider) food (cider).

I do like that the gluten free "fad" happened. I'm sure some are just on a health craze but clearly there's people like me. Literature on NCGS (Non-celiac gluten sensitivity) is quite new.

And it can have quote serious symptoms. This is honestly what convinced me the most and gluten+dairy free has done more for my mental health than 20 years of doctors and a world array of legal and illegal therapies and medicines for the mind. I always kept asserting the problem was not psychosomatic, but the other way around. And now I've solved it myself. And I want

(thanks for bearing with me sry for the rant I should start a blog)

[–] barsoap@lemm.ee 2 points 14 hours ago (1 children)

Oh, Finnish, EU, this is going to be easy: We have thousands of small gourmet chocolatiers. The big gourmet ones like Domori generally have a "may contain traces" list, but e.g. Bonnat Chocolatiers should be completely allergen-free. Expect 60-100 Euro/kg but the taste is worth the price (at least once in a while), finding a shop that delivers to Finland shouldn't be too much of an issue.

Regarding sauces: Try gelatin as a thickener, boiling it, as happens naturally with glace, so it doesn't turn into jelly just a thickener. I usually use roux because it's slightly better than plain starch but gelatin, it just coats the whole mouth. Buckwheat should also be an option for noodles. Modern soba noodles generally contain wheat but traditionally they were pure buckwheat, steamed instead of boiled they're too brittle to survive that. Ready-made glass noodles should often be gluten-free, best if fried IMO.

And yes you definitely should start a food blog. Restrictions foster creativity every artist knows that. Probably did my best cooking when keeping pretty much keto for "this looks like really good food" reasons, not even nutrition. You can make a cake out of almond/nut flour, carrots, whipped honey and whipped egg, and it's darn good. Also fills you up after a single slice.

[–] Dasus@lemmy.world 1 points 13 hours ago

Thanks.

Yeah rice noodle have been great. Rummo glutenfree pasta made with care is also pretty nice. They've put effort in.

I've been using the butcher's a lot more, I can tell you.

I also realised why I always preferred Haribo candies to some local ones like aakkoset or Pantteri etc, Haribo is made with gelatin, no wheat, as opposed to the others.

Yeah it's not a huge challenge finding some, but it's not like theyre on every small grocery store shelf. Although this does make me cycle to better stores, sometime annoying but also rewarding. Sometimes just feels so restrictive walking past 90% of the products in a store.

Butcher's for like horse, reindeer, elk, deer. A few beef steaks as well, although beef isn't as moral, so to speak. Beef tallow next when I find some, to replace butter in some dishes.

You can make a cake out of almond/nut flour, carrots, whipped honey and whipped egg, and it's darn good. Also fills you up after a single slice.

Sounds delicious. I'm still not yet into baking, trying to manage the cooking part first. Could do both, but I'm just so lazy at cleaning I do the necessary one and I think that's actual nutrition. Although I have had problems finding proper breakfast pastry gluten free, but there's some delicious dark chocolate gluten free dairy free cupcakes. Kinda expensive tho.

[–] boonhet@lemm.ee 1 points 13 hours ago (1 children)

Wait, so dairy gives you a mudslide even if it's lactose free? Are those other symptoms (breathing, etc) from dairy too, or are those from gluten only?

It sounds like what you have is cow milk allergy. That's when you're allergic not to lactose, but the milk proteins. I think it's more common in infants, but some adults have it too. Ranges in how bad it is, from mudslide and vomiting to anaphylactic shock.

If both your gluten and milk allergies are symptomatically similar, perhaps rather than separate disorders, it's actually one single issue of your body producing antibodies to various proteins it shouldn't be defending against? I mean gluten is a protein too, after all. I wonder how common this is. I also wonder if there are any doctors doing research on this.

[–] Dasus@lemmy.world 1 points 11 hours ago* (last edited 11 hours ago)

Casein, the milk protein, is structurally similar to gluten and a lot of people with NCGS seem to react to it, as do I.

And yes, it's super annoying because there's really no good alternative. I haven't found any decent or even really that edible vegan cheeses.

Because it ruins me being able to have pizza.

I didn't get breathing problems too badly, yeah, I ate a gluten free lactose free panini again the other day, and observed carefully. I don't wish to describe the feces in any more detail, but I could. Mudslide should suffice. So the gassiness wasn't as bad but clearly my body reacted and didn't work properly and in the long term it prolly stacks issues,

So the diet is GFCF, gluten-free casein free.

I still wish I'll outgrow the casein intolerance or both, but I'm not gonna try again right now.