“We have something special here,” the woman at the booth chimed cheerfully. I glanced down to see a small glass bowl filled with Hershey’s miniatures, and internally, I groaned.
“No, I saw it,” I replied. “My kids can’t have any.” My three boys stood firmly behind me, from the youngest to the oldest, fully aware that candy was off the table for them.
“Oh no! Why not?” she inquired, as if she was preparing for a debate. Perhaps she thought I was being overly strict and wanted to challenge my decision.
“They have a milk intolerance,” I explained.
“Oh no! Aren’t they great for not reaching for it? We definitely don’t want anyone winding up in the emergency room today!” While her response wasn’t entirely accurate regarding what an intolerance means, I appreciated her relief. After all, who really denies their kids a sweet treat?
I do. I have to. One Krackle bar would lead to chaos: my oldest son would morph into a screaming whirlwind of rage, hurling insults and things, likely aiming at his brothers. My middle child would throw relentless tantrums, refusing to eat or behave, while my youngest would simply dissolve into tears.
It took us a while to pinpoint their food sensitivities, aside from milk, which has been an issue since birth. That one was obvious; as noted by Reflux Rebels, a milk intolerance often leads to “excess gassiness and bloating” along with “constant fussiness.” My kids have since outgrown many symptoms, but the irritability remains.
They also deal with non-celiac gluten intolerance, experiencing numerous symptoms similar to celiac disease, including issues like “foggy mind” and behaviors akin to ADHD, as explained by the Celiac Disease Foundation. And then there are the food dyes, which have been linked to behavioral issues in kids with ADHD in recent studies.
Just one accidental ingestion of milk, gluten, or dye can derail an entire weekend. My husband and I often find ourselves exhausted, sprawled on the bed, me lamenting over our children’s wild behavior and him reminding me it was just a slip-up with food. It’s so predictable that we can trace it back to the source. Who knew that certain sausages contained milk?
I’ve learned to be a bit of a nuisance when it comes to food. I ask about every ingredient. Does that dish contain butter? Is there milk in those scrambled eggs? Are you certain that bun is gluten-free? I have to stay vigilant, especially when dining out. My husband sometimes rolls his eyes at my constant questioning, particularly when I ask about milk in scrambled eggs at a place that never serves them with milk. But I’ve seen restaurants alter their recipes, and I have to be careful.
These intolerances mean my kids miss out on a lot of typical childhood experiences. They’ve never tasted a Krackle bar or a Reese’s Peanut Butter Cup, and they can’t indulge in M&M’s or drink most sodas. Every hotdog and hamburger comes bunless, and Halloween? A nightmare, as nearly every candy contains either milk, gluten, or food dye.
So, when they can enjoy something, they really go for it. My kids have developed a taste for dark, rich chocolate—the kind most kids shy away from. They love Trader Joe’s meringues and coconut macaroons. I keep a stash of safe treats and swap them for the conventional kinds: organic gummy worms for regular gummies, real strawberries for Nerds. I even bake allergy-friendly cakes for birthday parties so they can join in on the fun while their friends munch on the standard fare. It’s a hassle, but I do it willingly.
People often express sympathy, remarking how sad it is. And no, they can’t have “just a taste.” My own mother thought I was overreacting until she witnessed my son, Ethan, accidentally ingest butter. She quickly became a firm believer. Others sometimes debate my decisions, thinking that since I use the term “intolerance” rather than “allergy,” it’s open for discussion. It’s not, unless they want to take care of my children for the following days. So, save your orange soda for someone else.
When we first eliminated gluten from Ethan’s diet due to severe behavior issues, we quietly informed our regular waitress not to serve him his typical waffle. By the end of the meal, she remarked that if this was how he acted off gluten, she’d never serve it to him again. I was so grateful to have someone else recognize the difference—it reassured me I wasn’t imagining things.
Fortunately, there are alternatives available now for nearly everything: bread products, waffles, sodas, and candies. Trader Joe’s even offers gluten- and milk-free Oreos and soy ice cream. Overall, my kids aren’t missing out on too much, all things considered.
But because they can’t indulge in many mainstream foods, please don’t offer them. And definitely don’t pressure me to let them. Yes, even a taste could have consequences. I’m not an overbearing mom; I’m just dedicated to what’s best for my kids. I wouldn’t survive the aftermath otherwise.
In the end, navigating food intolerances is a continuous journey of learning, adapting, and advocating for what my kids need. If you’re interested in more insights about home insemination and related topics, check out this link. You can also find valuable information on fertility and pregnancy at this page and explore products from this site for guidance on your family planning journey.
Summary
This article discusses the challenges of parenting children with food intolerances, particularly milk and gluten. It highlights the importance of vigilance in food choices to prevent negative reactions. Despite the limitations, the author finds joy in discovering safe alternatives and creating special treats for their kids, emphasizing love and commitment to their well-being.