Ashton’s Story

Ashton’s story:

It all started for us when Ashton was about 3 weeks old, due to a tongue tie and a lack of support, breastfeeding was extremely difficult, so we gave him a bottle of formula. He began to break out in rashes and started vomiting after every feed, he would scream inconsolably and writhe around uncomfortably. His vomit stunk of acid and would make him cry and whimper from the pain. We were told he has reflux and given medication (gaviscon and losec) and sent on our way.

By 5 months old he was still spilling frequently, broke out in rashes, he would switch between constipation and diarrhoea and he was not growing like he should. By this stage we had tried countless formulas, been to an osteopath, tried probiotics, and seen several Drs and pediatricians, most of which told us we were first time parents over reacting.

By 10 months old Ashton had not doubled his birth weight, something most babies do in their first few months of life! This freaked out his paediatrician who prescribed neocate – a completely dairy free, hypoallergenic formula for babies with dairy allergies. All his issues resolved, his ‘reflux’ disappeared, his bowel movements returned to normal and he started sleeping.

When we finally got his issues under control it was time for him to begin exploring solid food (prior to this pretty much all food made him scream and writhe around because of his reflux and ongoing stomach issues). We knew he needed to be dairy free and soy free, but were instructed to feed him a diet high in fats and wheat to help him gain weight. We went back to square one! In fact he seemed to react to pretty much every food. The reactions would vary from facial rashes, hives, sleep disturbance, reflux, constipation or diarrhoea to vomiting and inconsolable screaming. Once again we were told we were over reacting and there is most probably nothing wrong with him.

At this point I realized we were on our own. I started to research food allergies and intolerances and I started coming across some reading about healing the body from within to reduce inflammation and therefore reactions caused by certain foods. I decided to cut wheat and gluten from his diet completely alongside having him dairy and soy free. I also chose to avoid nuts and eggs (he reacted to these anyway), and focus on wholefoods – meat, fish, veges and fruits.

Although we were very strict in avoiding his allergens, every couple of weeks he would have episodes of profuse vomiting until he was limp, lethargic and completely wiped out. Sometimes we would take him to A&E but always got sent home with a diagnosis of a ‘tummy bug’ so eventually we just learned to manage on our own, by rehydrating him at home, syringing 5 mls of re-hydration fluids into his mouth every 10 minutes as he was pretty much passed out on the sofa. We wondered how many times our wee boy would get a tummy bug!! I was suspicious though, as none of us ever caught the ‘bug’.

By the time he was 3 he was able to eat eggs (horay!) but had developed an allergy to tomatoes, he was also very sensitive to artificial colors and preservatives (found in ham, bacon, processed foods) sulphites (found in dried fruits) and refined sugars, as well as still reacting to dairy, soy and wheat. He didn’t seem to have vomiting episodes anymore and after some research it appeared he may have had a type of allergy called FPIES – which stands for Food Protien Induced Enterocolis Syndrome (read more about this in Felix’s story).

While we still focused on a wholefood diet, some packaged foods had crept into the house, as the world was becoming more allergy aware it was exciting to find something from the supermarket Ashton was able to eat! What I wasn’t to know though, was that many of the foods marketed as allergy friendly are also loaded with sugar and vegetable oils to try and make them palatable with all the other stuff missing! Both of these are highly processed, not foods our bodies have evolved to digest large amounts of.  Not to mention that sugars and artificial ingredients did not sit well with him, where he would struggle with behaviour and extreme emotional dis-regulation for days afterwards. I was fast learning that if I wanted to make him something tasty that would also be a nourishing treat for his body I was going to have to make it myself! Things really went next level for us when our son Felix was born – he was allergic to pretty much every food I ate – through my breastmilk. This helped to transform the eating habits of the entire family, for the better.

Ashton soon became passionate about helping with creations in the kitchen he could enjoy. I learned a lot more about food and nutrition and a new way of baking and cooking from very limited ingredients. Ashton was in on the action every step of the way, which is where I originally created my blog called “Chef Ashton”.  Many of the principles I have applied to help Felix heal from his food allergies have also seen huge improvements in Ashton. Previously shy and anxious in social situations, Ashton has just blown us away with his outgoing and positive attitude as he started school. His severe environmental allergies reduced and he is not as sensitive to foods as he used to be.

Today, at nine years old, Ashton only avoids gluten, as myself and all the kids have genetic markers for coeliac disease, and are symptomatic. As he gets older and begins to make some of his own choices, it has been harder to navigate the ‘healthy eating’ side of his diet. At home we still make healthier versions of all the biscuits, slices and treats ourselves, and when we are out, he is is responsible for making his own food choices, as long as it’s gluten free. I worry about my kids inheriting crohns disease, and what gut problems I might have set them up with, while in utero and during birth. But the best thing I can do for now, is set them up with the skills to cook quality food from scratch and the knowledge of how to be in tune with, and look after their own bodies.