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Pilgrim South

Member Since 12 Sep 2006
Offline Last Active Dec 18 2006 01:03 PM

Posts I've Made

In Topic: Nutrition Drinks - I Am Starving Here!

17 December 2006 - 07:13 AM

I am having a real problem. I can't seem to eat gluten, peanuts, all sugars and anything that contains them including fructose (even the small amount in onions!), artificial sweeteners, milk, cheeses...

I had a scoop of refried beans for breakfast - this seems to be the only thing I can eat, that and cashews. When I eat the other things above, I:

  • run a fever
  • get a hot flushed face
  • get a migraine
  • joint aches
  • extreme fatigue
  • and D
I think I have systemic candida very bad but still waiting on sinus surgery and cultures.

For now, I am starving to death. I have been looking into nutrition drinks, like medical food for tube feeding, because ensure and other drinks have flavoring, sweeteners, and other junk.

Any one ever do this? Any good places to buy from?


You sound much like me. I have about 8 foods that I am not allergic to. I happened to be looking for a recipe today with soy (one of the few things I can have) and happened upon your post. I can honestly say I know what you are going through. Your sinus problems really struck me, because I have the same thing. I have been trying to figure out my problem for years, with little help from normal Drs. This year there seems to be great improvement in what I am finding out. I can tell you what has helped me and what I am doing, although I am in the midst of these things so can't speak to how it turns out. I can say there has been much improvment though. Here goes. I really believe in the testing from Enterolab and if you haven't had any of that testing done, its worth every penny. Second, I would highly recommend professional (not over the counter) digestive enzymes. If you want a referrel I would be more than happy to give it to you (no, I don't sell them or make any money on referring anyone). Third, many chiropractors use what is called Kenesiology )not sure of the spelling) and can do food allergy testing and elimination! They can also have lots of testing done for things like hormone (adrenal) imballances, toxic metals, etc. and etc. That has been a GREAT help to me. They CAN actually neutralize food allergies! Many people don't believe they can, but I can tell you that it DOES work from experience. Fourth, there are many people (more than once thought) that have what is called IGA deficiency. That is what they think I have. Not sure yet, as I haven't been tested, but I have all the symptoms...frequent ear infections, sinus problems, congestion etc. and etc. Foods congest my body and that's that. The normal medical field says there is no cure. They only treat the congestion with antibiotics (results in candida etc.) and anthistimines etc. The natural field, goes for the root cause, as it does with celiac. I keep reading posts of people just like me that are only eating one or two foods because everything else makes them sick in one way or another. It sure seems like the IGA anitibodies are messing us all up. There is a way out and there is hope, you just have to find the right practitioner that understands it all and will be patient (no pun intended) with you. I am in Colorado Springs and have found a wonderful lady chiropractor whose own daughter was ill so she jumped right into other areas of natural medicine to help others. She has studies for 10 years and knows her stuff. She has boxes of viles for testing food allergies and I was allergic to most all of them. There were just a few that I wasn't allergic to! Don't give up, go looking for someone that can work with allergy elimination and go for it! I really think all the things that I have mentioned are important, just doing one won't be enough. I hope this helps....I am not usually one the computer on Sundays, so must have been meant to see your posting! :) Have a great day and keep looking up!

In Topic: Having Trouble Baking Bread

12 December 2006 - 12:23 PM

Hi. I've tried several recipes for making yeast breads both from scratch (e.g., Bette Hagman's recipes) and from mixes (e.g., Pamela's). I've also tried using a bread machine versus baking in the oven. The same problem occurs no matter which recipe/baking method I use--the loafs tend to be really dense, especially near the bottom (looks kind of like the dough is still raw, but baking longer doesn't make any difference). Any ideas about what I am doing wrong? Thank you!

I think the equipment we use for gluten free baking makes all the difference in the world. My breads are turning out much better than a few years ago and I think my mixer and bread machine are making a huge difference. I have a Zojoushi bread machine and a Kitchen Aid mixer. Most of the mixes do great and I can bake either in my bread machine or the oven and they turn out fantastic. I really think that the Kitchen Aid mixes at such a speed that it assists the bread somehow. Hope this helps.

In Topic: What Is The Best Way To Store gluten-free Bread After Baking?

11 December 2006 - 04:49 PM

I find that storing in heavy freezer storage bags make the bread sweaty.
Has anyone purchased bread bags, plastic or cloth?

I put my cooled and sliced bread in Ziplock Freezer bags a few pieces together in individual bags. Then, when I got to thaw it I take it out of the bag and let it sit in the air just till any moisture is gone and put it in a new dry bag or I use it all then don't need another bag. :)

In Topic: gluten-free Bread

07 December 2006 - 07:12 AM

It's been a long time since I used my bread machine, but I remember I finally found success when I changed the type of yeast, but I can't remember which one was the one that worked! But I definitely know the key to success was the yeast...... I don't mean the brand, I mean the type (slow-rising vs. fast-rising. I am not sure, but maybe it was the yeast specifically made for bread machines that I found success with?) I absolutely remember being totally frustrated also!

We have been making gluten free bread for years and in the beginning it was very frustrating. Once companies began making mixes and bread machine settings were geared for gluten free baking things changed. We have several of our family members that eat gluten free and they love the bread we make. We usually use Bob's Red Mill, although there are others that work great as well. The yeast comes in the mix so is geared for the gluten free bread baking. Since using their mix I have not had any problems getting a nice, fluffy loaf of bread that works great for sandwhiches. I also make buns, hamb and hot dog and great cinnamon rolls! All from the mix. I think when one realizes they have to eat gluten free the mind set of what a loaf of bread looks and tastes like has to adjust a little. In the early days it was exciting just to have a piece of bread that didn't fall to pieces when you picked it up. :) Gluten free bread "really has" "come a long way, baby" :) There are characteristics to keep in mind, like its always better the day its made. Freezing helps keep it fresher longer, baking long enough for the middle to get done etc. and etc. I learn things all the time. With my last hamburger bun batch (that I freeze) I brushed the tops with egg whites. They turned out so soft and nice our son (18) thought they were great! He likes them thinner so I use just a little dough in a large round cookie ring (about 3/4" tall) but could fill it to make taller and thicker ones. The same wiht hot dog buns.

The cinnamon rolls are great too from the mix. I just put a piece of waxed paper on my counter and spray it with cooking spray. Then I roll it out into a rectangle shape using a pastry roller that has been sprayed. I brush it with butter or oil, then sprinkle cinnamon over it, a couple of handfuls of raisins and drizzle honey over it all leaving a little open spaces on the edges. I then take a rubber spatula dipped in hot water and as I lift the wax paper on one side I slowly push the dough with the spatual to roll it like a log. If the spatula begins to stick I dip it again in the warm water. When I get to about 4 inches from the other side I do the same thing to the other side bringing the right side over the left so it looks like a log. I then take a metal flipper and cut it through to the size of one jumbo roll and scoop it up and put it into a greesed jumbo muffin tin cup. I let them rise till they are jumbo and bake at 375 till they are brown. I then take powdered sugar and mix it with a little rice milk and a squirt of vanilla till thick. I then put some on each warm roll. Oh boy, you should see them disappear by all in our house, including those that don't have to eat gluten free! Maybe eating some cinnamon rolls would help take the disappointment off of the bread troubles! Would love to have everyone to my house for cinnamon rolls, coffee or tea if we were all in one place! Might put a smile on the faces of frustrated bread bakers! Well, we could virtually have some! What will the modern day computer world think of next?! Hey, we could have web cam cooking! What an idea! Its probably already been done somewhere! Hope this helps! :)

In Topic: gluten-free Bread

07 December 2006 - 05:56 AM

In regard to the temp of the milk or water:

On the Bob's Red Mill Bread Mix package it says to warm the milk and then put the yeast into it when baking in the oven. When I use my bread machine the first thing it does after I have put in my liquid, then dry ingredients including the yeast is heat up the machine. I do think the temp for the yeast is very important.

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