Supplementing with soy lecithin helped remove the tics, but nothing was as good as eggs. Our doctor suggested eating duck or quail eggs in lieu of chicken eggs. Harder to find, yes, but baking was all of a sudden a lot easier. You can find duck and quail eggs in some natural food stores or farmers markets. Other web resources to aid in your search include Eat Wild and Local Harvest, or try a google search in your geographical area.
Eventually, our doctor prescribed sublingual immunotherapy to take a couple of times a day and before every meal that contains chicken eggs. Since we've started the drops, we've had very few problems with chicken eggs. If you are interested in finding a doctor to help you with this, medical training is provided from organizations such as the American Academy of Environmental Medicine. You can search for doctors through their website by state.
Eating eggs or supplementing with lecithin may not be the answer for everyone with tics or Tourette's. The picture is often more complicated, necessitating changes in diet, and restoring gastrointestinal health. An excellent resource on this topic is the book Breakthrough Discoveries in Natural Treatments: Tics and Tourette's.
Chicken, duck and quail eggs come in varying sizes, and lend slightly different consistencies to baked goods. The best way to learn about them is to try them in familiar recipes. Here are some of my latest experiments.
Whole Grain Hamburger Buns
This also makes an excellent dinner roll.
1 cup brown rice flour
3/4 cup potato flour
1/2 cup almond flour
1/2 cup teff flour
1/4 cup chia seeds plus 2 tbsp (for soaking), divided
2 tsp xanthan gum (or guar gum for corn free)
1 tbsp baking powder (use Hain featherweight for corn free)
1 tsp baking soda
1 tsp sea salt
3/4 cup plus 2 tbsp hemp milk (sweetened, plain)
2 duck eggs
1/2 cup water
1/4 cup olive oil
1 tbsp brown rice syrup, honey or agave (or add 2 tbsp sweetener and reduce hemp milk by 1 tbsp)
1 tsp apple cider vinegar
Preheat oven to 350 degrees. Mix 1/2 cup water with 2 tbsp chia seeds in a small bowl and set aside. Mix remaining 9 dry ingredients in a large bowl. Add hemp milk, eggs, olive oil, brown rice syrup, cider vinegar and chia mixture to a mixer and blend well. Add about a third of the dry ingredients at a time, and mix well. Divide into 12 balls and form into bun shapes. They will rise slightly in the oven. Place on a greased cookie sheet and cook for 20 minutes, or until lightly browned. Makes one dozen. Freeze leftovers. Source: www.foodsensitivityjournal.com
White Hamburger Buns
1 package Chebe all purpose mix
2 chicken eggs or 9 to 10 quail eggs
1/2 cup rice milk (plain, sweetened)
2 tbsp vegetable oil
2 tbsp tapioca flour
Preheat oven to 375 degrees. Mix eggs, rice milk and vegetable oil in a large bowl. Add package of Chebe mix, and mix with a fork until blended well. Add 1 tbsp tapioca flour and mix. Flour your hand (to prevent sticking) with the remaining tapioca flour and knead dough until smooth. Divide into four balls and form into flat bun shapes. They will rise quite a bit in the oven. Place on an ungreased cookie sheet and bake for 38 minutes. Makes four buns. Freeze leftovers. Source: www.foodsensitivityjournal.com
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