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Filtering by Tag: Diary free

Reflux revisited

Michelle

I recently met a lovely lady called Emma who had 6 week old baby twin girls who were utterly adorable! Emma had been told that one of the twin girls has reflux and a milk protein intolerance (which means no dairy or soya), which is not an easy task for a new mummy who is breastfeeding. I had to stop eating dairy and soya when breastfeeding Charlotte ( for 14. Months) so thought I would use the opportunity to revisit and share the information I have learned over the years. Charlotte still has bad reflux at 3; however this is controlled by medication and a change in our eating habits and timings.

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The following recommendations may be helpful in reducing symptoms:

1. Avoid hard candy (and chewing gum) They increase the amount of swallowed air which, in turn, leads to belching and reflux.

2. Do not lie down immediately after eating. Avoid late evening snacks.

3. Avoid tight clothing and bending over after eating.

4. Eat small, frequent portions of food and snack if needed.

5. Elevate the head of the bed six to eight inches to prevent reflux when sleeping. Extra pillows, by themselves, are not very helpful.

6. The following foods aggravate acid reflux, and should be avoided:

  • fatty or fried foods
  • peppermint and spearmint
  • whole milk
  • oils
  • chocolate
  • creamed foods or soups
  • most fast foods

7. The following foods irritate an inflamed lower esophagus and may need to be limited or avoided:

  • citrus fruits and juices (grapefruit, orange, pineapple, tomato)
  • coffee (regular and decaffeinated)
  • caffeinated soft drinks
  • tea
  • other caffeinated beverages

8.  Spicy or acidic foods may not be tolerated by some individuals.

 

NB: for Adults it is also recommended that you stop using tobacco in all forms. Nicotine weakens the lower esophageal muscle and Lose weight if overweight. Obesity leads to increased reflux.

These are the links to two articles I shared in the early days..

Reflux

Reflux Continued

Dairy-Free 

I hope these tips help Emma!

I will share some more dairy-free tips soon.

Love Michelle x

 

Dairy Free Lemon Drizzle Cake

Michelle

Dairy Free Lemon Drizzle Cake: It's been 2 & 1/2 weeks since I started a dairy free diet & I am craving all things sweet. The house is full of all the naughty things I didn't get to eat at Christmas & it's torture watching my hubby slowly plough through the chocolate. I found a milk-free recipe for a lemon drizzle cake & decided to give it a whirl.20140112-220003.jpg You start with a basic sponge recipe (which is always the weight of an egg in flour, butter & sugar, doubled, tripled etc. depending how big you want your cake) & then drizzle it in lemon heaven:

Cake: 3 large eggs 6oz (170g) self raising flour 6oz (170g) caster sugar 6oz (170g) Dairy Free spread (I used Free From) (room temp) 6oz (170g) Zest of 2 lemons *If using food processor add 1 small tsp baking powder

Drizzle: Juice of 2 lemons (the ones you zested) 4oz (110g) powdered sugar

Method: Grease a bread tin (about 24 x 10.4) & pre-heat your oven to 180C/350F Cream together your cake ingredients until you're left with a nice smooth cake batter Pour into your pan & bake for about 30-35mins. While you're waiting, mix together your icing sugar & lemon juice until totally smooth, pop it to one side After 30mins check the cake by inserting a skewer into the middle, if it comes out clean it's done. If not, give it a few mins more When it's ready use your skewer to poke holes all over the cake, all the way down to the bottom. Pour over your lemon glaze... Leave to cool. Personally I like to eat it when it's still hot, but cold cake is much more civilised & easier to transport Remove from it's tin & slice into manageable slices

This delicious cake certainly filled the sugar gap, yummy! Michelle X