ciamarie

Gluten-free can do good things for skin!

I have a psychiatrist friend who says OCD is almost always a result of a trauma that you might have consciously forgotten but is still deeply affecting you. This is particularly true for people with PTSD and OCD together.  Behavioral techniques like CBT and ERP focus more on controlling symptoms than clearing underlying trauma.  EFT can clear trauma if you learn how to do it.  By the way, Gary Craig initially expected EFT to be done by patients and offered it for free.  Since he retired, it has gone commercial. This is a link to an older manual and I'd suggest you download a copy and save it before the free materials disappear entirely.
http://www.clearpoin...s/eftmanual.pdf Dr. Mercola also has an intro. http://eft.mercola.com/ .

Thought I'd chime in, since I'm a sometimes EFT practitioner. Just not a great marketer! There are a couple of EFT books by Gary Craig available on Amazon, one being the EFT manual, and the other being EFT for PTSD. I have the 2nd one. I think there's another one for weight loss. I actually spent a few years in therapy for anxiety, and it would have been called PTSD except I hadn't been in combat, just grew up in a really dysfunctional (abusive) home.

Of course part of what sent me to therapy was feeling like I was lacking ambition or energy or something, and I think celiac played a large part in that. 20 years later it's easier to see that... but a little over 10 years ago I discovered EFT and in a lot of ways it helped me much more than the counseling did. Thought I'd add one more endorsement for it.

Gelatin contains glutamic acid, not monosodium glutamate.  They are very different.

Most of what I've seen says otherwise. Here are some links:

At one site the first part of the answer is quoted below, but the whole article has some interesting info:

Most gelatin contains a tiny  amount of MSG (monosodium glutamate), which is the sodium salt of  glutamic acid (an amino acid). MSG is a flavor enhancer and is sometimes  called an "excitogen".

However, on this site it says that some of theirs, at any rate, is derived from collagen and is bound glutamic acid and not free glutamates. They also have a hydrolyzed product that does have a higher percent of free glutamic acid as compared to their non-hydrolyzed product. 0.09% vs 0.01%, so imho if one is sensitive it's best avoided when possible.

I'm not an expert, however if some of that brand specifically say 'gluten free' and others have no apparent gluten ingredients but do mention other allergens, I'd go with the ones that are labeled gluten-free and leave the others alone. At least until I had more experience or could research it. It's possible there are some spices, or similar flavorings that have some small amount of gluten from barley perhaps, so it won't list wheat but it's not gluten-free, and thus you need to avoid it.

Hope that makes sense?

My input is only to say 'good for you!' If no one else was saying anything, or even if they were, your opinion is every bit as valid as theirs. I know how you feel, but really it's ok to speak up.   If you can, find out who is supplying the ham and check how it's being prepared. I know when I've seen the glaze ingredients on some hams they've been wheat-free. It's quite possible it won't be glazed, even.

Hope it turns out good for you!

Of course: http://allrecipes.co...ing/detail.aspx

My suggestion, though perhaps someone with more gluten-free baking experience will have a better one... would be to use 1 cup rice flour and 1/2 cup each of tapioca and corn starch.

Edit, adding: if you don't mind it a bit 'dense' then you could increase the rice flour a bit and reduce the starches.

I'm so glad you asked.   I'm pretty new here (this will be my 3rd reply I think...), but I discovered I had a problem with wheat over 10 years ago. It was only about a month ago that I read the book 'Healthier Without Wheat' and read the description of DH that I realized I've  had outbreaks of that a few times over the last, I don't know, 30 years or so... and a lot of the rest of it matched too. I won't go into all of that history right now.

But after I realized I had an issue with wheat, back in the late 1990's, someone told me about the 'blood type diet' (I'm O+). After about 4 days of being wheat-free, I realized I was waking up without 'brain-fog'. However I did start eating and baking with spelt flour, and even occasionally ate some wheat, until about a month ago when I read in the book above that having DH was essentially the same as having celiac disease. All of that is the preface to my reply about Thanksgiving. For the last few years I have been the one who makes the stuffing for Thanksgiving dinner at my twin brother's house with his wife and kids, and in years past it was made with home-made spelt bread. This year it was made with gluten-free bread (combo of Ener-G light brown rice and white rice loaf, cubed and toasted), along with the usual onion, celery and Bell's seasoning. (You can't make authentic, New England stuffing without using Bell's seasoning! And yes, it's an herb-only mixture, no gluten!). My brother even liked it.

I had tried a couple of times to make my own gluten-free combo. rice flour loaf in the last month, but they weren't quite right for stuffing, or any public consumption. And I offered to supply potato starch for the gravy, but my sister-in-law already had some, yay. Overall it went well. My niece and her husband brought some yummy mashed potatoes (and a green-bean casserole I avoided), and I also had some yams with butter only, as well as turkey, which was a Foster Farms from costco (no additives). In years past I used to eat some of the dessert goodies, so my sister-in-law did ask at dessert time whether I wanted to have pumpkin cheesecake or apple pie. (Normally I might have had a small portion of both!) But I said no thanks to both, and instead ate the gluten-free pumpkin muffin I had brought with me, to make it easier to avoid temptation. The pumpkin muffin was one I had made a couple of weeks previous, and put in the freezer.

So overall, it was pretty good. And as a bonus of sorts, I got to take home the carcass of the turkey, and it's now burbling on my stove with some filtered water, to make a nice turkey stock.