Reba32

I didn't try gluten free oats until more than a year after going gluten free.  Two reasons, I couldn't find any certified gluten-free oats anywhere, and they're way too high in net carbs for my liking!  Now I eat them only on occasion, and usually only when I'm baking something for Grove feasts, when I can't use nut flours due to other members who have severe allergies.

I avoid rice also, due to net carb content.  It's just filler, with no real nutritive value IMO.

I have cold cold cold feet and hands too, feet mostly, and I just can't warm them up, doesn't matter what the temperature is in my house.  I went to a rheumaologist with my laundry list of symptoms, and she said it can't be Reynaud's because my feet and hands are not blue     I read somewhere that not even half of patients have blue extremities I do get the blotchy look though when I go outside and get *really* cold.  

I just wear thermal socks, and big fluffy slippers, I stick my hands in my armpits when they get really cold, and try to get my dog to sit on my feet when I can, his normal body temperature is about 101F

some people just don't care enough about themselves, and don't attribute their headaches, join pain, high cholesterol, weight problems, and brain fog to eating gluten.  They figure they don't get gut pain, so they're ok.  It's their choice.

your neighbour should perhaps give some hostessing tips to Martha Stewart  

everyone has different symptoms, it's hard to say if yours are specifically from gluten intolerance or from something else.  Burning sensations in the mouth I think are more common with allergic reactions rather than an auto-immune reaction.  When do you notice the burning?  All the time, or only with certain foods?

wow Bonnie, it sounds like a rough road ahead!  I had no idea they could build a stomach out of intestines

Best healing thoughts and prayers to you, and wishes for a speedy recovery.  {{{hugs}}}

and if I were you, I'd think about suing the doctors that told you it's all in your head.  Had they taken you seriously, it's possible there would have been less damage and you may not have had to have your entire stomach removed.     At the very least, send them a copy of your dx, and tell them to be more diligent in future so the same doesn't happen to someone else

vitamin D is a fat soluble vitamin. If your son (or anyone for that matter) does not have an adequate intake of healthy fats in his diet, vitamin D cannot be metabolized properly, regardless of the dosage he takes.

The current government suggestions for a low fat high carb diet are all backwards, and leaves most people deficient in fat soluble vitamins A, D, E, and K.  If you turn the food pyramid upside down though, your body will be better able to metabolize these vitamins.  Eat healthy sources of fats like avocados, fish, chicken with the skin on, pork with fat on it, beef with fat on it, seeds like flax seed, chia seeds, nuts, dairy, olives, olive oil, coconut, coconut oil etc etc etc...

http://nourishedkitc...luble-vitamins/

could be electrolyte imbalance.  This is common with dietary changes and weight loss.  Make sure you are well hydrated, and get enough salt (if you're not eating manufactured foods anymore, that's a big reduction in sodium in the diet!).  Potassium and magnesium rich foods can help with the leg cramps.  Try half an avocado, a cup of clear chicken broth (gluten free of course!) and a magnesium supplement every day. Pumpkin seeds, almonds, dark chocolate,  and spinach are good food sources of magnesium.

I was dx'd with fibro in 1993, after suffering without a diagnosis since 1988.  I wish I had something positive to say about it, but for me at least, it's only got worse with age.  I used to have periods of tolerable activity, when I could go out and do stuff with minimal (not ever none!) painful affect, but lately, it's been difficult to even stand up and wash my dishes, or cook myself something to eat.  Which of course causes a vicious cycle of inactivity, which makes any activity more painful, etc etc etc ad nauseum.

The only thing I can suggest is don't be afraid to take whichever pain killers work for you, and if you have problems sleeping, talk to your doctor about a low dose sleep aid, or anti-depressant.  There are several on the market that are known to specifically help people with fibro sleep.  And try to be as active as possible, without causing too much pain.  Even just a walk around the block every day can help.

Congratulations!

most vegetables and lower carb fruits have MORE fiber than a serving of typical whole wheat pasta or bread.  It bugs the crap out of me that nutritionists and doctors can't figure this out, and keep telling patients that the best options for fiber are grains!  It's just crazy and not at all true!  Half an avocado has more fiber in it than a serving of whole wheat pasta.  Not to mention LOTS more vitamins and it's full of healthy fats that'll help your body actually metabolize the vitamins!

If you need a fiber "boost", flax meal is a good option.  Chia seeds also are a good option.  Have seeds and nuts for snacks instead of cookies.

actually, Celiac is an auto-immune disease, which means your immune system is OVER active, not low functioning!  

This doesn't mean of course that you're safe from cold and flu viruses, or even more susceptible.  I'd hazard a guess that you've just come into contact with a lot of them lately.  To ward them off, wash your hands often after/when you're out in public, get lots of sleep, and eat properly.

I'll also add that before I was diagnosed with Grave's Disease (also an auto-immune disease) my sinuses were stuffed up beyond belief for about a year and a half.  I couldn't breathe, couldn't sleep, it was horrible!  You might want to look into thyroid disease, as pricklypear suggested above.

good news on the gluten free cake!  That's awesome that you found a decorator who could do it at short notice

I'll also suggest a heating pad or hot water bottle to your honeymoon pain reliever kit.

I wouldn't suggest eating the cake at your wedding, or anything else with gluten in it.  You've been off gluten for a while by then, and you will definitely have a more noticeable reaction than you have in the past before going gluten-free.  You can bet on it.  Why ruin what is supposed to be the best night of your life, and then also your honeymoon, just for one piece of cake?  

Find a gluten free baker who will do a cake just for you and your soon-to-be husband.  I'm sure they'd be able to match it to the other one.

mixing the flax or chia with water prior to adding to the dough will make either act as a substitute for eggs (for vegan or egg intolerant foodies).  Both of these seeds will become gummy, with the consistency of an egg, when you let sit for a while in water.  No, neither will lose their nutritional value when you do this.

I made this bread last Friday, but modified it quite liberally for my own nutritional tastes.  The original recipe, though I'm sure is tasty, has no nutritional value, and is way too high in carbohydrate for my liking, so I used it as a guideline, and added a few things.

Instead of 2 1/2 cups of all purpose flour, I reduced that to 1 3/4 cups, and added 1 full cup of ground flax meal and 1 tbsp of dry chia seeds.  This adds nearly 4g of fiber to each slice of bread, (where previously there were none) as well as a very nice nutty flavour to the finished product, for more of an artisanal type bread.

I also replaced one of the 3 eggs with a "chia egg" mixture, and used lemon juice instead of apple cider vinegar, and coconut sugar instead of white sugar.  Coconut sugar is much lower net carbohydrates per serving than white sugar.

This bread was awesome warm out of the oven with some butter on it, and amazingly, still wonderful 4 days later and I served it yesterday at Thanksgiving dinner, where there were 3 friends who are also recently gluten-free, one of whom is a 17 y/o boy, who immediately asked me for the recipe so he could make it at home himself!  My non-gluten-free family also quite liked it, but they're not big on "health food"  

I think it would also be nice with some added caraway seeds, for a "rye" bread sort of taste.