So I am currently away from my home for 4 days on a convention and sharing a room with normal people for room mates. I set up the rules of no foods other then what I bring in the room, and no eating outside of the room then coming back in, let me prepare all meals and provide all snacks....not quite well observed so far.
SO I brought a mini fridge, coffee maker, induction cook top, skillet and lid, measuring cups, disposable plates and utensils, all my own spices, knifes, condiments, hand blender etc.
I bought for me and THEM, NY Strip Steaks, eggs, egg whites, turkey bacon, Turkey sausage, ham steaks, siete foods grain free tortilla, salad, pulled pork BBQ, dairy free cheeses (Miyoko Sharp Cheddar, and lisanatti shreds), kielbasas, apple gate beef hot dogs, epic salmon bars, potato chips, protes chips, dried okra, rice chips, nutzo butter, and things from my bakery like my "Little Italy Paleo Bread", Sugar Free Honey Paleo Rolls, "Apple Pie Almond butter muffins" Sugar free and grain free, "Davids Almond Butter Muffins" (a sugars free almond butter based grain free muffins with egg nog extract), Austin Ciders Honey Cider 24 pack, Barefoot Pick moscaoto 1.75L, James Harbor Rum 1.75L, bubbly sparkling water, zevia sodas, Pepsi Cane sugar, green teas, etc.
So I learned they eat a ton less then me first off....but they already drank ALL the liquor in 2 days....yeah a guy and his girl friend, they broke the rules once and brought in food, but I do not think that has been my source of issues.
I have gotten sick 3 times, I am popping gliden X every meal, there is flour, pastries, and gluten and corn food being eaten by everyone else here....I feel like I am in a rat poison factory. First day was just a vomit, second night ....only thing I did was drink water from a water COOLER, and brush my teeth and 4 hours later I had full ataxia attack and could not move....I have concluded that, the cooler got me, the water was refilled from the kitchen sink at the hotel.....BUT I got it last night no so much the ataxia but vomiting SOO hard I was blowing out capillaries in my mouth, nose, throat and bleeding, and I have read blood dots under my skin in my face this morning from rupturing them....I only brushed my teeth last night.....I did observe my room mate using my tooth paste tube and put tooth paste on this brush.......I think I found my CC issue....who knows
They are paying good, I am getting $500 to cook for them for the 4 days, First night I served up New York Strip and salad with wine. Morning the next day I did left over steak in scrambled eggs with siesta foods grain free tortillas, Migas with said tortillas and eggs for lunch, dinner was pulled pork and BBQ sauce, breakfast the next day was my paleo bread toast, eggs, turkey bacon, Lunch was pulled pork BBQ and dinner was Ham steaks and salad with toasted bread and lisanatti cheese, breakfast today is that Italian paleo bread with melted lissanatti mozzarella on it for cheese bread, turky bacon, and eggs, unsure on lunch today but either BBQ or kielbasa,might do the ham steaks and salad again.
Vegan Bacon Bits
4 tbsp Coconut Secret Coconut Aminos
4 tbsp Colgin Liquid Smoke
3 tsp Lakanto Maple
1 1/2 tsp Smoked Paprika
1. Preheat oven to 270F
2. Mix well then dump in 7-8 Oz of Let's do Organic Unsweetened Toasted Coconut Flakes make sure to mix and coat well then let set 5-10 mins
3. Place on foil lined baking sheets and turn the oven to 200F and bake 30-35 mins check then turn off oven and leave in there for a hour to dry out.
NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping.
Thrive Market http://thrv.me/gf25
Hey ,I just found out that I have celiac and that I have to go on a gluten free diet. The bad thing about this is that I’m a really picky eater and I’m scared and stressed about how this will effect my life....😩😐😕
I had the following symptoms for 20 years:
asthma, exteme fatigue, dental issues,bloating, gas, metallic taste in my mouth , itching, rash, hot flashes, pale skin, early menopause, numbness, nausea.
It ALL went away after I stopped eating wheat.
No thanks to allergist or derm.
SO it started off and has been very rough these past few weeks.
I kept having issues finding a new car, found one much cheaper and I just have to wait 2 weeks for it.
The Food Truck, working on getting a new LLC corporation filed for the truck then I can apply for offical financing. My initial inquires for financing were ignored or denied as the new venture did not have its own LLC and a bank account yet, and lending to a individual or a different business....well just looks bad on books for that kind of money.
I had a major catering job cancel on me...so looks like I lost out on a $300-600 job I was expecting.....I had already gotten new chaffers, food pans, etc. and invested in the larger crowd also.
I got to admit, if you want a pet and you have Celiac....get a lizard. No really they require calcium, and vitamin D like us, they require a low carb high fat/protein diet with dark leafy green veggies....at least bearded dragons do. I learned so much about food relations thanks to him...like you can not feed them too much spinach or certain greens or they bind with calcium and other nutrients and how high oxilates are bad for them.......DO NOT buy them processed food as most contains gluten. Go with a whole food only diet for your bearded dragon just like you would yourself. ....well almost, they eat crickets, and roaches instead of chicken and beef, .....BUT you can treat them with a tiny bit of eggs every now and then lol...he also loves tiny bits of shrimp.
Money wise....has been such a slump unable to go to farmers markets without a car....I have had some crazy thoughts go though my mind to get money.
The Glutenberg Microbrewery announces that it is voluntarily recalling certain "Glutenberg non-alcoholic" brand beer beverages because of a higher alcohol content than indicated on the package. Only packaging with cans bearing lot code 24606298 and the expiry date of March 29, 2019 are affected by this recall.
Tests on previous batches of "Glutenberg without alcohol" had confirmed that they all contained an alcohol level corresponding to that indicated on the packaging, ie 0.1%. The analyzes of lot 24606298, however, revealed that the latter contained an alcohol content of 3.4%.
"We do not compromise on the products we offer to consumers. We decided to proceed with this voluntary recall because it is important for us that consumers have the right time when they buy our products and can always trust that they are getting exactly the product they have chosen. Corrective measures have already been put in place to validate the alcohol content of this product even more accurately and to prevent this from happening again, "said David Cayer , Chief Executive Officer .
Most of this lot has already been recovered before being sold. All retailers were also contacted to have the product removed from the shelves.
Consumers who have purchased these products can take them back to their retailer for a refund or contact the company at email@example.com.
About the Glutenberg Microbrewery
Glutenberg Microbrewery is a leader in the gluten-free beer segment. Winner of 5 World Beer Cup awards and 21 awards at the Canadian Brewing Awards, she is recognized as the world's best gluten-free microbrewery. Glutenberg Microbrewery's sales reach more than 2,000,000 L per year in 10 Canadian provinces, 26 US states and 8 countries.
Quorn is recalling packs of 2 Gluten Free Burgers because they contain undeclared gluten
which is not mentioned on the label. This means the product is a possible health risk for
anyone with an allergy or intolerance to gluten.
Product: Quorn 2 Gluten Free Burgers
Pack size: 2 pack (227g)
Batch code: 708049
Best Before: 30-Nov-19
No other Quorn products are known to be affected
This product contains gluten making it a possible health risk for anyone with an allergy or intolerance to gluten.
Our advice to consumers:
If you have bought the above product and have an allergy or intolerance to gluten do not eat it. Instead return it to the store from where it was bought for a full refund.
Action taken by the company:
Quorn is recalling the above product from customers and has contacted the relevant allergy support organisations, who will tell their members about the recall. The company has also issued a point-of-sale notice to its customers. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product. Please see the attached notice.
SO life is a mess, and sink or swim. I had to sell my car last week, the market is slow as all hell recently and 2 of my regular customers for my bakery moved. SO I am shifting my focus to catering and my dream food truck.
I just finished redoing my food manager certifications, setting up contracts for whole sale accounts with companies. Cleaning out and fixing the back of my buildings shop area for a commissionary to park a food truck in.
I am working with Chef Units out of Houston for a truck build....due to the nature of Celiac and UC I am having them special build a food truck from scratch all new equipment and a bathroom that opens to the outside (for obvious reasons). Right now we are in the quoting phase and design plans.
I am seeking grants and help from my local city with this truck, getting a fundraiser up and going, and seeking financing for the truck. I am looking at a 120K...I use about 100k to build the truck, then the other 20k to start the business, pay permits, insurance, LLC fees, outfit the kitchen, and get product to start.
GOD I WISH we had more celiacs here.....I could use some opinions on menu and some help....I would honestly out of paranoia only trust a fellow celiac to work in my truck. Just a personal view...would would anyone else with this disease trust a normal person in a FOOD TRUCK to cook you a 100% safe dish?
Menu in the business plan looks like this Comments please
Mixed veggie stir fry using locally sourced vegetables, and meats with options of carb free noodles or over carb free rice seasoned with a non-soy or wheat sauce from coconut secret in either a teriyaki or garlic base. Also have choices for meat alternatives.
Bun less Burgers, with either Turkey Burgers, or Beef, with the standard burger options of Bacon, Pickles, onions, condiments like Secret Sauce, Ketchup, Mustard. And Diary free cheese like Smoked Gouda, Mozzarella And possible Lettuce Wraps
Pasta with konjac based carb free noodles with homemade thick sauce and served with a side of a nut-based garlic bread or toast from Mikey’s.
Fresh Fries seasoned with blends from Big Axe Spice company and melted cheeses. Thinking making it our own and option to serve with Pizza Sauce.
Breakfast lines will consist of Eggs, Turkey Bacon, Sausage, Low Carb English Muffins from Mikey’s, and Muffins tops from them. We are also thinking of using their grain free tortillas as a Add in Item.
Other options will be considered for limited or menu rotations such as kabobs, steaks, shredded Pork, Baked Fish, breakfast bowls, and grain free pancakes.
We will be doing catering and can be booked for events, I have chafers, food pans, etc. And can do crowds up to 200 (calculated)
Food truck is outfitted with the following by build specs.
15" CharBroiler Grill
36" Countertop Griddle
6 burner 36" Range with 27" oven
15" 40lb deep fryer (should I upgrade to a 21" 70lb?)
24" Salamander Melter (broiler)
48" Three Pan Steam Table
30" 23 cubic foot Freezer
30" 20cubic food Fridge
24" glass front 14cubic food beverage fridge (will have cane sugar cokes, water, zevia soda, and sparkling water)
42" TV with Munu Software
Point of Sale system, cash drawer, credit card reader.
WITH the Above give me other menu ideas for quick (under 6mins) food ideas and menu items that are paleo and grain free.
So I am allergic to corn...in a odd way. Corn starch, corn flour, corn syrup, corn oil will give me blood blister in my mouth and a 99-103F fever. Skin contact will cause a red sunburn looking rash that if not washed will start getting more like poison ivy....
Some derivatives from corn do not bother me, xylitol, erythritol, fibersol, etc.
I used to think citric acid and xantham gum from corn were in this line up as they failed to give me the mouth blisters but apparently it has other effects.
I have been using Daiya cheese in my Paleo catering business, I had someone else contact me with a corn allergy pointing out it contained corn....there is non in the ingredients...I do not eat it because the xantham gum makes me feel a bit nauseated. I emailed Daiya and learned the citric acid and xantham gum are made from corn. I proceeded to force myself to eat 2-3 slices of the cheese a day as a test.....no mouth sores....BUT I did start getting a low grade fever...but it was quite delayed. The late onset of the reaction makes me think the proteins I react to are mostly broken down but still present to be found by my gut. (much like some can have a lesser reaction to gluten removed beers as some of the proteins are broken down)
I have since contacted many companies to find what is what with corn. I have found Miyoko, and Leaf Cuisine Cheeses do not contain corn at all. Kite hill the ricotta, plain, and the dill and chive is safe. Pamela Creamery...the melt cheeses contain corn. So delicious contains cornstarch. Waiting to hear back from Lisanatti, and Tree line.
I found that some condiments I was using from Sir Kingstons the citric acid is sugar can derived but the few with xantham gum are corn but they swear the end product is processed enough that the proteins are not present where it could illicit a allergic reaction.
Primal Kitchen is Corn Free
I am waiting on Organicville to get back to me.
Still waiting a few other companies to come through on these things I will post comments on this on anything else I might find.
I am really pushing catering...I have to. Trouble at the market with a new baker is driving me mad, late onset gluten exposure + her new ideas....it had me suicidal at my purpose and reason for being alive being taken away. Frankly my Saturday sales....used to be $30-120 a saturday, she has come along and started offering "Gluten Free" and refined sugar free baked goods out of her gluten kitchen with, with warnings. And my saturday profits are in the hole with -$20 to a maximum of $26. Most my customers were Fad dieters. She is selling to them and is extremely charismatic, pushing her foods on people giving away samples of both gluten and gluten free foods....she is claiming 40 years experience and that her parents were pastry chefs.
She is over qualified, she also sells arts and crafts, does music and instrument lessons, does cake decorating classes, cooking classes, she just moved here and took over. I was talking with her about sending her celiac customers to me since I can meet the medical gluten free needs (my sole purpose for being alive) and she says....that she has gotten new equipment for doing gluten free dedicated......I mention flour stays airborne for hours...and she says she will cook the gluten free on a different day...well yeah but that flour is going to settle on your gluten free cooking stuff......she is insisting she can do it......crap....I had a melt down when I got home.
My issues.....My brain damage took away my dreams of doing computer programing, my nerve damage took away my love of games, and I can not work controls precise enough now to enjoy or compete on them. This works with cooking as I can cut myself and glue it shut, burn myself and keep going.....
I have autism not much choice but this makes social interactions and promoting a business damn hard, talking to engaging people requires me to constantly tell myself to "look them in eye" "engage them" "try to find common ground" and constantly fight the urges to say what I want. I have to be alone a good part of the day and process things, go over things, and run scenarios in my head. I can not deal with people constantly.
Cooking is all I have left, my dad told me that this disease is a guiding light to show me what to do with my life...I started baking to give myself purpose when I was previously running a bucket list. THIS IS MY LIFE. My only reason to be alive is to cook, bake, and help people on these forums. Other wise I am a burden to my family...they have to pay for my medical expenses and rent. HELL the only thing keeping me from stupid things is 1. I have a lizard that needs me to keep it. 2. My insurance on my life has a suicide clause in effect. 3. The forums where I am needed to help people.
I took all my savings...even for my planned surgery to remove the infected abscess in my upper jaw...and used it to invest in catering pans, fuel, utensils etc......frack if the infection kills me at least life insurance will still pay out, I need a reason to live. I am lining up catering contracts with a church and my highschool class reunion.....hoping to get a investor for that food truck....hell might try asking on reddit lol.
Life otherwise is quite uneventful and my mind is swamped with trying to fix these issues at hand....I can not think of anything else other then finding my purpose in life. I wrote up a letter explaining my situation for the other baker......I think I will email it to her...it was emotional and pointing out that despite her good intentions she is a very negative influence to my life and well being.....
Southern Keto Coleslaw (Sweet with a tang)
2lb shredded cabbage
70g grated carrot (5 baby carrots)
1/4 medium onion sliced thin strip (Mandolin cutter on the shallow setting is perfect for this)
220g (about a heaping 3/4 cup) mayo
3 tbsp (45g) Apple Cider Vinegar
2 tbsp Mustard
2-6tbsp Swerve (or other erythritol like pyure, truvia adjust to taste)
Combine and mix mayo, mustard, sweeteners, vinegar then add in the rest mixing til well combined. (I like putting on gloves and using a claw and twist like working burger) Let it set overnight, if it needs more tang or sweetener then add to adjust. I find it best served with a few cracks of black pepper.
Extra 25% off your first order with Thrive Market http://thrv.me/gf25
Bit inspired by a few of our members and limitations I decided to combo and modify a few recipes to make this one without garlic, or onion in the base cakes.
3 6oz cans Salmon drained, crumbled
2 tbsp Fresh Dill minced fine (6 grams)
4 Eggs whisked (Room Temperature)
1/4 cup (28g) Coconut Flour
1/4 cup (20g) shredded Unsweetened Shredded Coconut
1/2 tsp Baking Powder
1/4 cup (60g) Unrefined Coconut oil (Melted)
Black Pepper and Salt to taste (I omit salt)
2 tbsp coconut oil to fry them in
1. Whisk together your coconut flour, baking powder, shredded coconut, black pepper salt,
2. In another bowl mix your whisked eggs, coconut oil, salmon, and dill combining thoroughly with your hands or a spatula
3. Combine both bowls and mix well working like a meat loaf by hand.
4. Put in the fridge to set up for 30-60 mins,
5. Form into patties cooking 1-2 mins each side on medium heat adding more oil as needed between batches.
These pair well with ranch, ketchup, or dill sauce. I can provide recipes for sauces if needed
NOTE on this recipe you can change the cilantro, lime, garlic, for any simmering sauce base, BBQ, teriyaki, harissa etc. 1/2 cup or so worth.
Cilantro Lime Pork Chops
Pork Chops a lean and finicky meat, being lean they dry out easy. This cooking method of searing then oven baking, followed by simmering in sauce, helps keep them moist.
4-5 boneless pork chops thin
1 tbsp oil for the pan
1/2 cup chopped cilantro
2 large limes (zest and juice)
2 minced garlic cloves
2tbsp butter flavored coconut oil (Nutiva)
Cast iron skillet
1. Preheat oven to 400
2. Oil pan and cook the chops 1min each side over medium heat til lightly browned. Transfer to plate to sit.
3. In a small food processor pulse the, cilantro, oil, garlic, lime zest, juice.
4. Place pork chops back in the skillet and place in the oven for 6-7 mins (tip sheet of foil loose over top for splatter reduction.
5. Move skillet to stove pour in cilantro sauce, setting juices and stir around over medium heat for about a min or two.
Pairs well with salsa, guacamole, salads.
Well I made a amazing discovery about my olive allergy....its not olives.
I got some olive oil on 2 occasions in the past year, that upon putting it on my finger and licking it my mouth goes numb and my cheeks, tongue and throat swell followed by vomiting.
I have had some vegan cheese, and some sauces with "olive oil" that doe not do this.
I recently got some really high end olive oil with truffle oils in it.....no reaction, I can swish it even and NO reaction.....I think they are cutting the cheaper olive oiles with like some form for corn or other oil? Odd as corn normally forms blood blisters or a rash....wondering if different chains in the oil protein wise? Maybe something else? Who knows.
I must admit sales suck recently, NO baked goods sold in 2 weeks. My catering has died down, heck we had to THROW away ribeyes this week because no one would order them even on special discounts. Artisan blends of almond butters have cut back, seems the only thing selling is our vegan ice cream at least to some degree.
I DO have big money jobs booked for later in the year.....but for now I am struggling to get by.
I have been trying to get my dad a motorcycle for his birthday coming up, being broke and no income, I decided to sell some assets. I have 2 guns that I had gotten 1 as a gift and one to go hunting with my dad (he no longer can). I have had the worst luck trying to sell them or trade them.......even listing $300 below msrp.
OH and I no longer will tell people "I have Celiac Disease" when describing why I am gluten free or why I sell gluten free baked goods. I found the term "Disease" kills the whole subject. Instead I tell people "I have have a GENETIC CONDITION, that will not let me eat wheat or gluten" and my immune system reacts to it attacking my organs. This seems to smooth over better then a "Disease" which scares off people
Some people ask what I use for breading that is gluten and grain free. Here are my top 3
1bag of chips (I use https://eatprotes.com/products/chips as they are low carb the Zesty Nacho, BBQ, Chili & Lime and even the Toasted Coconut all have their own niche in breading foods)
1 cup Coconut Flour
2 cup almond or coconut milk
Meat, shrimp, Or even Vegan cheese cut into sticks
4 Bowls/bowl plates for the line
1. Put your chips in a food processor and pules til crumbed Put this in a bowl
2. Now prep your other bowls 1 with whisked eggs, 1 with the coconut flour, 1 with the milk,
3. Dip the item to be breaded in the milk, then dredge in the coconut flour, dip in eggs, then roll in the crumbed chips
4. Cook either deep fry, air fry, or bake in a oven to crisp/cook. (Oven 400-425F 15-20mins depending on item)
5. BONUS when done combine the leftovers from the bowls add in some some more milk if you need....you got hush puppies that are great fried in a bit of coconut oil.
Heavy Coconut breading (Fryer/Deep skillet and refined coconut oil fry)
This is perfect for cutting chicken into nuggets, fish nuggets, shrimp etc. Small pieces
5 tbsp (35g) coconut flour
1/2 tsp baking powder
salt&Pepper to taste
2 tsp seasoning of choice (try http://bigaxespice.com/shop.html here, choose the blend for your dish)
1 cup unsweetened shredded coconut (This can be skipped and just use the batter, I like the extra through with seafood)
1. Heat your oil to 325F
2. Whisk your eggs in a bowl
3. Now add in your coconut flour, baking powder, seasoning, salt & pepper, mix until smooth
4. In another bowl put your coconut flakes
5. Dip your food in the batter and mold it onto the item, roll in optional coconut flakes. dropping into the oil after
6. Flip once when the underside is golden, most foods will float up when done.
I found these store bought nut based breading crumbs by https://nutcrumbs.com/collections/all that work great with everything. Choose your flavor and go,
1/4cup of almond milk"
1-2 cups of the crumbs
1. Mix your eggs and milk in one bowl, and dump the crumbs in another
2. Dip your prepared meat, veggies (cauliflower, zucchini etc) in the egg mix then dredge in the crumbs
3. Cook how ever you want, baked, fried, etc use like you would in any recipe you have for gluten breading or panko.
Here is a nice flavorful Jambalaya from my Paleo based catering,
1 tablespoon oil
1 chopped onion
1 chopped red bell pepper
1 tablespoon minced garlic
12 ounces andouille sausage, sliced (Aidells is Gluten Free and found in most walmarts)
2 package Miracle Rice
1 tablespoon Cajun seasoning like Big Axe Spice No Salt Black'N Jack
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
3-4 cups Pacific Chicken Bone Broth
1 tablespoon tomato paste
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
3/4 pound peeled and deveined medium shrimp 2 (Frozen pre cooked works great, or 12oz of Canned Crab or chopped up surumi)
2 tablespoons chopped fresh parsley to finish (Optional)
1. Prepare and pan dry the Miracle rice as instruction set aside in a bowl
2. Add the first 5 ingredients and stir cooking til vegetables are tender 5-7mins
3. Add in the Miracle rice, paprika, pepper, oregano, thyme, onion and garlic powder stir well cook another 2 mins
4. Then pour in the chicken broth, water, tomato paste, can of tomatoes stir well. Bring to boil, cover and reduce to low heat and simmer for 20mins
5. Add in your Shrimp/Crab, and Cajun Seasoning stir in and cover for another 5mins(I found I could sub a can of crab meat, or surumi)
6. Remove from heat let stand for another 5-10 mins then stir in the parsley and serve.
Extra 25% off your first order with Thrive Market http://thrv.me/gf25
Another almond Butter recipe,
Almond Butter Fudge
1 cup (240g) Almond Butter (The 8oz tub of my Artisan Blends works great for this)
1 cup (240g, Coconut Oil
1/4 cup (60g) Coconut milk (Canned)
1 tsp Vanilla or extract of choice
Stevia to taste, or a bit of maple syrup (Lakanto Sugar free can work)
1. Melt Almond Butter and coconut oil together
2. In a food processor or blender mix everything together.
3. Pour into muffin tins, or baking pan and refrigerate for 2-3 hours for it to set.
Few issues at the market with another baker showing trying to sell gluten free, she also does gluten foods in the same kitchen so I ended up in big debate. She has Made in a kitchen that handles gluten, wheat on all her stuff...but since she showed up my sales have dropped by half. Leading to even more stressful life. LOL my only purpose for living is cooking for others that require gluten free and helping out on this site.....like that is my primary drive in life aside from body building.
Redid the menu for my bakery, I started a dedicated paleo cooking page and trying to get more jobs in my chef area.....fracked up part is I had a cancellation on a pork stir fry...and been stuck with the ingredients for 3 days now no one even taking up on the offer for a free meal.....from a chef perspective this is the BIGGEST hit to my self esteem and confidence in my cooking.....makes you extremely depressed.
Family should be helping me to pay for this surgery for my tooth in September, so I need to hold out til then with this dang infection. thing has the most random flares.
Months of working on getting 2 out of the 3 freezers got to work without any issues.....I have a bit under $1000 invested in them...not bad considering their prices are $1200-$2000 each new...just a tad depressing to have to keep working on them.
Dairy Free ice cream catering should be starting soon at the market as soon as I can afford that dang health permit for that part of the venture.
I have discovered a few odd things with my gut recently,
1. I have a Slight allergy to olives still, I tried some olive oil and had light tightness in the throat, numbing of the mouth.
2. THIS one is odd, Caffeinated coffee flares my UC slightly.....De Caf does not bother it...then I tried caffeine pills...no probably SO the assumption is that perhaps the unwashed plain coffee has more acids? Decaf normally goes through a soak or wash and I am thinking this neutralizes something that is setting off my UC. Regardless I am happy that I can still have my coffee and caffeine
Now if only I had more balance to my life REALLY annoying with money issues as of late.....stuff I do to get by is slowly getting to me.
Hi. I'm Celiac and ex-Forester and considering starting a touring company specialising in safe and fun travel for Celiacs. This would be exclusively in beautiful South Africa, Western Cape (home of Cape Town, Table Mountain, big 5 game reserves, beautiful beaches, the garden route and so much more). I'm planning to open in about a year and just want to find out if there would be interested in such a concept as I am only in the research stage at this time? If you would be interested, please also state your country for research purposes. Thank you in advance.
Why You Should Listen to Your Girlfriends (AKA “I Told You Something Was Wrong With Me”)
Nearly five years of health-related nonsense left me depressed, anxious, over-tired, over-weight, and feeling defeated. Until I shared a glass (or two) with my girlfriends and they insisted that I not give up. I didn’t. And that’s how I finally found out what was actually wrong.
It was one of those four thousand snowy days in New Jersey, where the kids were off from school for the second day in a row and I was getting some serious cabin fever. The roads were still a mess and too icy to go anywhere, but I needed company. “Cabin Fever Cocktails?” I texted my neighborhood girlfriends, all in walking distance of my front door. “OMG YES” they texted back, and at 5 p.m. on the dot, my winter emotional rescue team walked in. My grandmother used to have a cake in the kitchen for anyone who might stop by and share a cup of coffee. I, apparently, always have bubblies on hand, and we popped open a couple bottles and sat around with our feet tucked and caught up with life. Maybe it was the cozy fire, maybe it was too much self-reflection after 48 hours of being cooped up, maybe it was just the vibe of the room of supportive and caring people, but I finally confessed to my (skinny, fit and fabulous) friends how frustrated I was that I was having such a hard time losing weight, and feeling crummy in general.
Weight has been an up and down thing for me my whole life. Puberty and middle school was an awesome time of growing sideways first, then sprouting taller and leaner. College freshman fifteen, up, down. Pregnancy did not make me a baby-bump glowing human – I gained just as much weight in my butt as I did in my belly. I used to say it was nature’s way of making sure I wouldn’t tip over. Baby weight on, baby weight off. Up. Down. By the time the pounds had started creeping on in my late thirties, I blamed age and a lack of time to exercise, and decided to make some lifestyle changes, really try and take care of myself once and for all. Then I tried some fun anti-anxiety meds, which packed on 50 pounds in six months. I wasn’t anxious - because I was a zombie. I stopped the meds but couldn’t get rid of the pounds. For the last two years I had been really trying, seriously trying, to little avail.
“I just feel like I’m stuck – like if the answer really is that it’s just that hard to lose weight when you’re older I get it, but this is ridiculous,” I told the ladies. “What have you been doing?” they asked, wanting to listen, wanting to understand, the way good girlfriends do. I explained how I had joined a gym in the fall, and had been seeing a trainer three times a week for an hour at a time, and was on the Peloton bike one or two times in addition to that. I explained how I had joined a meal delivery service and was eating 1300 calories a day. How I read an article that said sleep was important for weight loss so I was maniacal about sleep health and sleep hygiene and was getting eight hours a night and had started using essential oils so I would have better sleep and despite all of this, I hadn’t seen a difference on the scale.
“That’s not normal.”
“You’re working too hard for there not to be success.”
I’d never been so glad to have other people tell me there was something wrong with me. That’s how I’d been feeling too. A couple of years of raised eyebrows, and a serious six months of WTF?
They asked me more questions. Was I seriously not sweating sitting so close to the fire? Nope. I was usually chilly. My feet were always cold. I wore socks to bed every night. I had rosacea that started in the fall as well – my whole life I’d always had great skin and now this was a new awful WTF thing. They asked about my poop, periods, pimples, all the good things that good girlfriends want to know.
“That’s too many things. I think it’s auto-immune,” Marni said. Amy agreed. “Could be thyroid. You know that stuff runs in threes too, right? You could have a bunch of things going on at the same time.” Mandy nodded. “Your body is acting like it’s starving to death, it’s holding on to every ounce of fat it can.” “You’re working so hard, there should be results with all that work!” Chris exclaimed. “Go see my doctor,” said Kristen, “he’s a functional medicine doctor. He’s like a detective. He doesn’t take insurance but he’s worth it.” And then we drank some more champagne and complained about our kids and families and parents and spouses and dogs. And I felt so much better, because of all of it.
I decided to go see my primary doctor again. She’s a general practioner, and I’ve always liked her. Plus, she takes insurance, so for $25 maybe I could get her to order me a blood test to check my thyroid and I could find out what was wrong and get a magic thyroid pill and be skinny. Right, skinny and healthy. But really what I was focused on was wanting to be skinny again instead of feeling like I was trapped in a fat suit. Dr. M saw me the next day. She came in and was friendly and curious why I was there. I’m either super healthy, or super not healthy. I won’t need to talk to a doctor for three years and then I’ll get bronchitis and cough and break a rib. Or get bitten by a neighbor’s dog that leaves teeth marks around my arm and requires a tetanus booster, just to be safe. You know, fun stuff like that.
I explained why I was there. How frustrated I was that I wasn’t losing weight, and that I’d been anxious and depressed and exhausted and generally having a hard time.
“What are you eating?” she asked. And I explained about the meal delivery plan and how I’d been following it for six months and wasn’t having success.
“Are you really only eating 1300 calories a day?” Dr. M asked me. “Well, mostly,” I said. “If I get really hungry I might eat an apple or some almonds,” I confessed. Dr. M nodded. “Yup. That’s your problem. An apple is too much. You should never eat a whole apple. A THIRD of an apple. That’s a snack,” she told me. “Look at me,” she said, and I did. She might be four foot eleven and I doubt she weighs triple digits. She’s super cute and super little. “I eat nothing – that’s how I stay looking like this.”
I bit my tongue. I think my skeleton (or left boob) might weigh more than her full corporal form. “Do you really think that a whole apple instead of a third of an apple is my problem though? My girlfriends suggested I might have a thyroid issue?” She started writing out a blood work form. “We can test you for thyroid. You only need Free T4, I don’t need to test you for T3.” I tried to remember what Amy had said about the full panel of thyroid testing, but I was feeling fat and badly about my existence and all of a sudden lost my ability to ask questions or advocate for myself. In the six minutes Dr. M had spent with me in the exam room I went from thinking about my written list of symptoms to wondering if I could survive on a third of a piece of fruit. She handed me the lab form. “If you want to talk to me about a gastric sleeve we can have that conversation. I’m not against that,” and she walked out of the room.
A gastric sleeve?
OMG. Was everyone looking at me and thinking “Jesus, she needs to get her stomach stapled, what is her problem?” and I was thinking I was fat, but like in a just a little fat kind of way? I thought about my half-hearted joke that I needed fatter friends, like Chubby Checkers, how I went to Disney World and felt skinny and was so glad I wasn’t on a jazzy scooter. Was I one giant turkey leg and a big gulp away from needing electric transport to roll my fat ass through life?
I had my blood drawn at the lime green lab of lost souls down the hall and walked outside. I called my sister from the car.
“I need to ask you something and I need you to be completely honest with me. Because if you are lying to me you are not helping me and I need the truth from you right now,” I started out, not even saying hello.
“Okay…..” she said. “I can do that.”
“Do I need gastric bypass? Are you all looking at me and talking about how morbidly obese I am and not telling me? Because I just saw my doctor…” and I spilled my guts on the whole thing. My sister was furious. “If you tell me where she lives, I will egg her house,” she said. “She didn’t listen to you. She isn’t trying to help you. She’s blaming you. This is not what you need. Go to another doctor.”
So I did. I called Kristen’s doctor who didn’t take insurance. I had my first test results from Dr. M by the time I went to see him. Thyroid T4 or whatever was normal. No further follow up requested. I wondered if there were giant GMO apples I could buy.
I told Dr. Z “I was on the phone with my sister this morning on my way here and she was glad I was coming to talk to you. She said she didn’t want to sound mean but that I’m kind of a bit of a mess right now.” Dr. Z smiled. “What does your sister want me to know about you?” And I went through my story again. Dr. Z listened and asked questions. For an HOUR. We talked about how I’m tired ALL THE TIME. We talked about my weight gain and inability to lose pounds, my restrictive calories, working out with a trainer (who also said I should see a doctor and get my blood checked, because even SHE thought I should be more successful than was my reality), we talked about my depression, anxiety, rosacea skin, my tendency to complain and then make jokes, my blog, my kids, my dogs, my parents and my childhood, my vitamins, my husband and marriage, and how I love to travel. After an hour, Dr. Z asked if he could do an exam, and then we talked again. We did a fasting blood draw and he explained that the last test I had wasn’t “as complete” as what he would be ordering. “I can’t tell you much right now,” he said, “we’ll need to see what’s going on with the blood work, but I think something is definitely out of balance. We’ll get you back on that path where you want to be.”
Dr. Z emailed me the blood work results a couple weeks later. The first test packet came from my typical lab of despair and had a bunch of the usual stuff, some I recognized. Others I did not. I did recognize that my once-perfect cholesterol was no longer perfect. I sent my mom a text thanking her for our crummy family DNA. I am snarky that way. Thankfully my mom puts up with me. Then I read the second test packet, something called a “Custom NutriQuant Panel” and read the first item, Arsenic. It was high, like out of range high. I called my sister. Obviously I was being poisoned by my husband and someone needed to know, so when I wound up dead the police would be pointed in the right direction. “I don’t think that’s how he’d kill you,” my sister told me. “I think he’d find something more modern. Arsenic is so old-fashioned. Unless he’s a time traveler, I don’t think that’s it.” My sister can be so logical. She didn’t argue that my husband wouldn’t kill me. She just thought he would find a more efficient and modern way to do it. “What’s the rest of the test say?” she asked. “I don’t know.” I said. “There’s stuff all over the place. I’m supposed to call the doctor.” “And you called me instead?” my sister asked. “Cool. Go call the doctor.”
So I called Dr. Z. “Which page do you have in front of you?” he asked. “Arsenic!” I declared. “I already told my sister my husband is trying to kill me,” I explained to him. “Mm, well that might be true, but, I wouldn’t worry too much about the arsenic. It could be that you eat a lot of rice or had some fish with some higher arsenic levels. It’s not worth worrying about that but we can retest it again just to check if that would make you feel better.” I sniffed. I was glad everyone was taking my husband potentially poisoning me seriously. We talked about my Vitamin B12 being low, my Vitamin D being low, even a weird level for Copper was low. I didn’t even know the body needed Copper. Was I going to turn green like the Statue of Liberty? “I’m so confused,” I said. “I take a multi vitamin every day with 1667% of Vitamin B12. And for Vitamin D I take 4000IU every morning. How on earth am I still so low?” And Dr. Z told me. “All of these things are probably testing low because your body isn’t able to absorb them. If you turn the page you’ll see you tested positive for Celiacs. You’re malnourished in several areas.”
Celiacs? Malnourished? This was a cosmic joke. Why couldn’t I get skinny person Celiacs? How on earth did I get fat from being malnourished?
I had been so fixated on my arsenic poisoning that I hadn’t bothered to look up most of the other stuff on the test. I had been tested for Celiacs ten years ago when my daughter was first diagnosed with it. I was negative then. I was positive now. Was the test ten years ago wrong? Apparently the negative tests are only correct 71% of the time. Or had the Celiacs just turned on at some point in the last few years? I have no way of knowing. Part of fun and funky thing about autoimmune diseases like Celiacs is that they can activate at any point in life. Katie and I had zero similarities in terms of symptoms. She was nearly two when she was diagnosed, and her pediatrician suggested that we test her because Katie had fallen off the growth chart. She was tiny, hovering near that “failure to thrive” mark. Within 6 months of a gluten-free diet, Katie was growing and thriving and her blood work was back to perfect. All the blood testing helped lay the foundation for her fear of needles, but that’s another story.
My symptoms were different, but apparently not atypical at all. The unfortunate thing is that most doctors think of a “celiac look”, and test people who are really skinny and little. But, according to research, a full 39% of celiac patients are overweight, with 30% actually obese. Malnourished vitamin and mineral-deprived bodies become super efficient at holding on to excess fat. They can get a gastric sleeve, eat a third of an apple a day, and their body will still recognize malnourishment as starvation. I’m convinced that undiagnosed Celiacs is part of the obesity problem in America. Yes, there are some facts and studies that support that. Mostly I just think these things in my own head and have little actual medical knowledge, but I’m totally ok with that.
At the end of the day, I will miss good New York / Northern New Jersey bagels, croissants and crusty bread in Paris, and Carvel ice cream crunchies. But I will not miss my body attacking itself, holding onto excess weight, and feeling exhausted all the time because I can’t maintain needed vitamin and mineral levels. I want my body back in balance, and I want to feel good again. Is a celiacs diagnosis going to cure all my life problems? Maybe. Maybe not. I still have that whole arsenic poisoning thing to obsess about. I’m really good at obsessing in general. Thankfully my girlfriends listened to my troubles and pushed me in the right direction. What we all need is to make sure we are speaking up and pushing for ourselves too. Onwards.
Are you like me? Do you think you have every disease you read about? Here’s some info on Celiacs disease, the extensive blood work you might want to consider, and the link to a great card set called “Fifty Things that Might Kill You”. Because why not?
Facts, Figures, and Fantastical Ideas:
What the heck is gluten? A protein found in Wheat, Oats, Rye, Malt and Barley. Not the kind of good energy protein you find in eggs and meat and things. Just some weird science protein that makes everyone confused. Technically oats do not have gluten in them, but most farmers growing oats rotate the crop with wheat, and the gluten leaches out into the soil, and then when you plant the oats the gluten gets absorbed into the oats. You can find gluten-free oats in the store because those farmers are following gluten-free farming practices. Tuck that away for your trivia night evening.
Celiacs Disease is not an allergy. It’s an auto-immune disease. Essentially it’s your body reacting to the presence of gluten in a way that creates an attack on your own self. Your intestines have these cute little villi that are like little fingers or tentacles reaching out to absorb nutrients. In Celiacs, the gluten makes the body think it’s under attack and the immune system kills off the villi. So no more nutrient absorption, and the body becomes malnourished. That’s what the blood test looks for – antibodies in your blood which indicates your immune system is in attack formation. There are three separate tests you need to diagnose celiac (and yes, you need all three, not just one) – Tissue Transglutam AB IGA, Gliadin Deamidated AB, IGA, and Gliadin Deamidated AB, IGG. You see why I didn’t notice I had Celiacs. None of those say Celiacs. Arsenic is way more fun to talk about.
Celiacs can make people react in so many different ways that there isn’t really a “typical” symptoms list that would make you want to go get tested. I just think every human should be tested anyway. Like a CBC, cholesterol check. Just do it. A healthy gut is too important not to take care of. Did you know that 80% of your immune system is in your gut? So if your gut is sick then you’re just going to feel rotten. Maybe we’re not all sleep deprived because of long commutes and screen time. Maybe we all have celiacs. Maybe celiacs is the magic answer for everything. I wonder if Harry Potter has a spell for that? “Reparo My Gut!”
In Italy, they simply test every child at age 5. That’s your baseline. And then you can get tested again later to see if you have a change. Or if you’re already Celiac as a kid you know to make changes (a strict gluten-free diet) and you get healthy early in life.
I also think this Custom NutriQuant Panel was wicked important. We can all take vitamins, but how do we know if our body is absorbing them if we aren’t checking? Think about this. I was taking 1667% of Vitamin B12 thru my multivitamin EVERY DAY. And it was going right thru my body like it was water. While my body is repairing I’m taking B12 as a dissolvable tablet under my tongue so it goes directly into my blood stream instead of needing to be absorbed through my gut. Cuz apparently my gut isn’t working all that well.
It can take six months for my body to heal while doing this whole gluten free diet thing. As little as one eighth of a teaspoon can be enough to set an immune system into attack mode. There’s no cheating. Or mistakes. Which makes this part really fun:
Food companies do not need to indicate if their product has gluten in it. The allergy people are much better organized with the lobbyists on this front. The eight major allergens (fish, shellfish, peanuts, treenuts, eggs, milk, soy, wheat) are required to be listed on packaging. Gluten can be hidden in the ingredients – in things like “natural and artificial flavoring” - and when I have called company customer service hotlines (places like Dannon yogurt) to ask them if there is any hidden gluten I was told “the ingredients are proprietary information” (and I never bought a Dannon product again).
Yes, there is a ton of gluten free options in the grocery store. Some of them actually taste good. Most are in the meh category.
Gluten can hide in things like soy sauce, rice krispies (because malt flavoring is cheaper than sugar), toothpaste, medications, and envelope glue. Remember that episode of Seinfeld where Susan died from licking envelopes? Again, celiacs might be the answer to all the world’s problems.
Celiacs is not something you grow out of. It’s a disease you have forever (until they find a cure). The only way to live a healthy life is to be completely 100% gluten free all the time. With all the choices of other things I could have, I’ll take this one, thank you very much.
First off, I am not depressed or suicidal just have a messed up perspective.
I have enjoyed life for awhile recently without worry, and stress. I have this perspective, I have a infection that is getting worse, drugs do not stop it, and I can not get surgery due to money. So I life life to the best trying to bucket list on a budget knowing I could die any day when it spreads to lymph or blood and reaches my brain or heart. I die naturally life insurance will pay my funeral, my will ensures that those close benefit from my belongings, my funeral is planned out wonderfully in it, and I will no longer stress my family with having to pay up for my living expenses. I just feel more freedom with the whole "I am going to die soon what does it matter" perspective and live life trying not to think of how I will feed myself next month, or what the market will be like, etc.
Life summary, bakery has sucked recently, local stores carry gluten free goods, and price wise I can not beat, only 2-3 customers will pay premium for my fresh baked goods. My food, supplement, and living expenses exceed disability and bakery income by $200-400 a month. My family is helping but I am a burden, but try to help out where I can. I have Ulcerative Colitis...look up the long term aspects for that ....yeah.
My diet is very limited, I have to eat blended liquid soft meals 2 times a day, only one semi solid meal. I love cooking for others and catering at just above my cost....I look forward to doing it gluten, corn, dairy, grain free....because I can put some to the side like meats,...and chew it and taste it making sure it is right before having to spit it in the trash knowing I can not digest it or the spices will flare my UC.
My whole food truck dream, well we now have 2 other food truck here in town....non gluten free but they would still limit customers and I can not compete locally price wise...but oh well I can not find a investor, I am broke, no credit......yeah.
My most enjoyable thing every day is helping people here on these forums, like literally it is so great knowing I at least can still help people and serve a use to society. Also I enjoy creating flavors with extracts everyday and looking forward to food holidays.
Social Anxiety and Introverted nature have gotten worse....like I require headphones to leave my safe bubble, and I have to be alone in my house for extended amounts of time to recharge. Time limit outside my home is like 4-6 hours before I start feeling anxious/cornered.
I am torn in life, I can sell some stuff and assets I have, and go 3 ways. I have one shot this year at this and have to make the choice.
1. I can fix this tooth...have miserable days without that live life for the moment knowing I will not die soon but later for autoimmune complications or random anaphylactic shock, budgeting with money slowly driving my family into the ground.
2. I can buy a motor cycle and share it with my dad, and knock one off the bucket list. Gain feeling of freedom, and save on gas money for grocery store runs.
3. I can buy some catering equipment and try to further my business in a semi futile manner and see if I can get investors for the truck showing off my skills. Perhaps flip my life?
People sometimes ask what they can do with my Artisan almond butter. I came up with a pie recipe that can be used in any of my crust or your own. Depending on the type of almond butter you use you can get different flavors. Pictures are my Cheese Cake Almond Butter with Chopped Pecans, This is actually Sugar free and Keto with my Pastry Crust.
1x 4oz tub of "Name Omitted to avoid self promotion" Almond Butter (Might try with normal Almond Butter not as epic but should work)
2x Large Eggs, ROOM TEMP
48g (1/4 cup) Erythritol like Truvia/Pyure
1 tsp Vanilla
1/2 Cup Lakanto Sugar Free Maple or Maple of Choice
2 tbsp Nutiva Butter Flavored Coconut oil
1 Cup Filling (Chopped Pecans, Walnuts, Cookies)
1. Preheat Oven to 350F
2. Mix all ingredients but the filling, then fold in the 1 cup of add ins
3. Pour into your pie crust and bake for 50mins
I have created a pie crust before with almond flour, but it was more of a gram cracker. This time playing with one of my favorites, coconut flour, I have created more pastry like crust.
98g (3/4 cup) Coconut flour (Nutiva Organic is the best for this)
48g (1/4 cup) Erythritol like truvia, pyure, or now foods blend avoid swerve for this as granular worked best
1/2 tsp salt
1 tsp vanilla
7tbsp Nutiva Butter Flavored coconut oil melted.
2 large eggs room temperature (must leave out to get to room temperature or the oil will harden.
1. Preheat oven to 350F and lightly oil a pie pan
2. Mix dry ingrdients in a bowl
3. Combine eggs and liquid ingredients in other bowl and mix well then pour into the dry and mix well
4. Put dough into pie pan and using your fingers and hands work it out evenly spreading it to form your pie crust.
5. Bake for 10-12 mins
6. Take out of the oven and using the back of a spoon or spatula press the crust back down into the pan.
NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping.
Thrive Market http://thrv.me/gf25
Celiac.com 08/20/2018 - Following a gluten-free diet is critical for people with celiac disease. However, the factors that influence gluten-free diet success for people with celiac disease are not well understood on a population-wide scale.
A team of researchers recently set out to assess the factors that influence gluten‐free diet adherence in patients with celiac disease. The research team included E. P. Halmos, M. Deng, S. R. Knowles, K. Sainsbury, B. Mullan, and J. A. Tye‐Din.
The team asked celiac patients to complete an online survey that included the validated Celiac Dietary Adherence Test, along with questions on demographics, details of diagnosis and management and assessment of diet knowledge, quality of life and psychological distress. The team then reviewed the survey data for predictors of adherence and quality of life.
There were a total of 7,393 survey responses, with 5,310 people completing the Celiac Dietary Adherence Test, and 3,230 of whom were following a gluten‐free diet.
Multivariate regression showed that predictors of gluten-free dietary adherence included older age, being male, symptoms severity after gluten consumption, above average gluten-free food knowledge, and lower risk of psychological distress. People with celiac disease who followed a gluten-free diet also reported better quality of life.
Respondents who reported having poor food knowledge were more likely to wrongly identify gluten‐free foods, though they could still recognize gluten‐containing foods. This indicates that poor overall food knowledge may lead people with celiac disease to over‐restrict their diet. Poor understanding of gluten‐free diet and stressful psychological well-being were the main modifiable risk factors for failure to follow a gluten‐free diet in patients with celiac disease.
From these responses, the team concluded that access to a dietitian and mental health care professional, in cases of psychological stress, is likely necessary to improve gluten-free dietary observation, and thus to improve overall patient health and well-being.
Read more at: Alimentary Pharmacology & Therapeuticsdoi.org/10.1111/apt.14791
The researchers in this study are variously affiliated with the Department of Gastroenterology, The Royal Melbourne Hospital in Parkville, Victoria, Australia, the Department of Gastroenterology, Central Clinical School, Monash University in Melbourne, Victoria, Australia, the Cartovera Pty. Ltd. in Adelaide, SA, Australia, the Department of Psychological Sciences, Faculty of Health, Arts and Design, Swinburne University of Technology in Hawthorn, Victoria, Australia, the Department of Mental Health, St Vincent's Hospital in Fitzroy, Victoria, Australia, the Department of Psychiatry, University of Melbourne in Parkville, Victoria, Australia, Institute of Health and Society, Faculty of Medical Sciences, Newcastle University in Newcastle Upon Tyne, UK, the Health Psychology & Behavioural Medicine Research Group, School of Psychology, Curtin University in Bentley, WA, Australia, the Immunology Division, The Walter and Eliza Hall Institute of Medical Research in Parkville, Victoria, Australia, and the Department of Medical Biology, University of Melbourne in Parkville, Victoria, Australia.
Celiac.com 08/18/2018 - This happy marriage of tangy lemon, salty capers and spices turn ordinary chicken breasts into an extraordinary entree. Easy to make and sure to appeal to even picky eaters, this creamy, tangy recipe will take your chicken from seven to eleven in no time.
4 chicken cutlets
1½ cups chicken broth
5 tablespoons potato starch
2 tablespoons olive oil
3 tablespoons capers
4 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon lemon pepper
1 splash heavy cream
Zest and juice of 1 lemon
Parsley, for garnish, as desired
On a plate, combine kosher salt, pepper, lemon pepper and 2 tablespoons of potato starch.
Cover the chicken cutlets in potato starch mixture and place on a separate plate.
Sprinkle half of the lemon zest over the cutlets and gently pat it on.
Heat oil in a large skillet over medium heat.
Brown chicken until cooked through, about 3-4 minutes on each side.
Move browned cutlets to a fresh plate.
In a bowl, whisk lemon juice, chicken broth, capers, garlic and remaining zest until smooth.
Pour into skillet with drippings and whisk until blended.
Add cream, as desired and stir until blended and smooth.
Return chicken to pan and heat for about 2 minutes.
Serve cutlets on white rice with your favorite vegetables on the side.
Spoon sauce over cutlets and garnish with parsley, as desired.
Celiac.com 08/17/2018 - Mucosal dryness is among the top non-gastrointestinal complaints of patients with gluten intolerance and celiac disease.
Prolonged eye dryness, itching and chronic inflammation of the eye lids (blepharitis), mouth dryness, excessive thirst, frequent yeast infections, skin dryness and vaginal dryness in women may represent clinical symptoms of Sjogren’s syndrome. Named after Swedish ophthalmologist Henrik Sjögren, Sjogren’s syndrome is one the most common (and one of the most commonly underdiagnosed) rheumatic/autoimmune diseases. The disease most frequently affects women (10 women for every man) and usually appears in women around and after menopause. However, the disease can affect either gender at any age.
In addition to mucosal and skin dryness, Sjogren’s syndrome can cause joint pain and stiffness, damage to peripheral nerves leading to numbness and tingling of fingers and toes, fatigue, brain fog, inflammation of blood vessels, hair loss, poor food digestion due to pancreatic damage and various problems with the cardiac muscle and its conduction system causing arrythmia and myocarditis. Patients suffering from Sjogren’s syndrome quite frequently deal with recurring yeast infections, chronic periodontal disease, recurring canker sores and poor dental health.
The diagnosis of Sjogren’s syndrome is based on:
Demonstration of mucosal dryness upon physical examination
Specific blood tests (positive anti-SSA/Ro and anti-SSB/La antibodies, elevated levels of serum immunoglobulin G)
Ultrasound imaging of salivary glands
On rare occasions, a diagnosis of Sjogren’s syndrome requires confirmation through a small salivary gland biopsy or special nuclear medicine studies.
It is well documented that patients with gluten intolerance and celiac disease have an increased risk of Sjogren’s syndrome. Similarly, patients with Sjogren’s syndrome are characterized by the increased prevalence of gluten intolerance and celiac disease.
The connection between Sjogren’s syndrome and gluten intolerance is not a coincidental one: there are well-studied molecular mechanisms explaining this link. In the late 1980s/early 1990s genetic studies in Sjogren’s patients demonstrated an increased presence of the class II major histocompatibility complex protein HLA DQ2. Furthermore, HLA DQ2 positivity was found to be associated with increased titers of Sjogren’s specific anti-SSA/Ro and anti-SSB/La antibodies. The link between gluten and Sjogren’s syndrome became obvious in the mid to late 1990s when it was discovered that HLA-DQ2 binds to deamidated gluten peptides and presents them to mucosal CD4+ T cells thus initiating a chain of events eventually leading to autoimmune responses.
The second set of data came from the discovery of BM180 protein. This protein regulates tear secretion in the lacrimal acinar cells. Suprisingly, amino acid sequence of BM180 has a similarity with alpha-gliadin and, therefore, can attract inflammatory cells activated by gluten thus contributing to the development of eye dryness.
The actual prevalence of gluten intolerance in Sjogren’s patients based on published data varies from 20% to 40% depending on the criteria used to define gluten intolerance. The data from our clinic (Institute for Specialized Medicine) indicate that gluten intolerance can affect almost half of patients with Sjogren’s syndrome. Additionally, our data show that one third of patients with gluten intolerance have evidence of mucosal dryness and Sjogren’s syndrome.
The frequency of documented celiac disease in patients with Sjogren’s syndrome is in the vicinity of 5%.
The following is a patient case history from our clinic:
A 28 year old woman was seen in our clinic due to her complaints of long-standing irritable bowel syndrome and recent onset of eye dryness. Her initial presentation included abdominal pain, bloating and irregular bowel movements. She was seen by several gastroenterologists and underwent several upper endoscopies and colonoscopies with mucosal biopsies which were non-diagnostic. Her lab test results showed positive IgG anti-gliadin antibodies and she was told that “this is a common finding among healthy people, and is not indicative of any illnesses.” She was seen by her ophthalmologist and prescribed with contact lenses which she could not wear due to significant eye discomfort and irritation. Further eye examination showed that she had diminished tear production and was referred to our clinic to rule out Sjogren’s syndrome.
Upon physical examination in our clinic the patient not only demonstrated profound eye dryness but also showed evidence of dry mouth, fissured tongue and patchy areas of thrush as well as very dry skin. A sonographic evaluation of her major salivary glands was suspicious for moderately advanced Sjogren’s syndrome. Her laboratory test results showed: positive anti-SSA/Ro antibodies, elevated serum immunoglobulin G, low neutrophil count as well as low levels of vitamin D and ferritin (a serum marker of iron storage state). Also, the patient was found to have positive serum IgG and salivary IgA anti-gliadin antibodies as well as positive HLA DQ2 (a molecular marker associated with gluten intolerance).
Based on a combination of clinical history, physical findings and laboratory test results, the patient was diagnosed with gluten intolerance and Sjogren’s syndrome. In addition to the aforementioned tests, the patient underwent food intolerance testing based on serum IgG4 antibodies which showed not only gluten but also cow’s casein intolerance. Her treatment options included a traditional route of therapy based on drugs or an integrative approach based on dietary modifications and food supplements. She opted for the integrative approach and started a gluten-free and dairy-free diet as well as iron glycinate, vitamin D, specific probiotics and digestive enzymes.
After the first month on the diet and supplements, she reported a remarkable improvement of her irritable bowel symptoms and in three months, she started noticing an improvement of the dryness. Laboratory tests performed six months after initiation of the therapy showed normalization of the IgG level, disappearance of anti-SSA/Ro antibodies and a slightly suppressed neutrophil count. Through following the prescribed diet and supplements she is now symptom free.
Why do we need to treat Sjogren’s syndrome? Left untreated, Sjogren’s syndrome can cause debilitating dryness affecting gastrointestinal and respiratory tracts. Clinically, this manifests as difficulty in swallowing solid foods, heartburn, malabsorption of nutrients and minerals, bloating, weight loss, chronic sinus infections and prolonged dry cough. Sjogren’s syndrome also significantly increases the risk for malignancies affecting lymphatic nodules, known as lymphomas.
Therapy for Sjogren’s syndrome is based on the treatment of mucosal dryness and the autoimmune component of the disease. In addition, patients affected by Sjogren’s syndrome need to have regular screenings for malignancies (specifically lymphomas) and premalignant conditions.
Traditional therapy for Sjogren’s syndrome (treatment of dryness):
Cyclosporin (brand name Restasis) eye drops and artificial tears for dry eyes.
Numoisyn lozenges and liquid, as well as Caphosol for mouth dryness and mucositis.
Cevimeline (brand name Evoxac) and pilocarpine (brand name Salagen) for systemic dryness therapy.
Treatment of autoimmune disturbances:
Hydroxychloroquin (brand name Plaquenil).
Leflunomide (brand name Arava).
Severe autoimmune conditions associated with Sjogren’s syndrome are treated with the biologic drug rituximab (brand name Rituxan).
Integrative therapy for Sjogren’s syndrome.
Ear acupuncture (auricular therapy) and body acupuncture to stimulate tear and saliva production.
Elimination diet based on individual food-intolerance profiles.
Oral probiotics (for example, BLIS K12) and intestinal probiotics.
Fish and krill oils.
Black currant seed oil.
Cordyceps sinensis in combination with wormwood extract to treat the autoimmune component of Sjogren’s syndrome.
Zinc and elderberry lozenges.
N-acetyl-L-cysteine and glutathione.
Our extensive clinical experience demonstrate that early cases of Sjogren’s syndrome can be completely reversed (by both clinical and laboratory criteria) by the strict gluten-free and elimination diet. The advanced cases cannot be reversed; however, even in advanced cases the gluten-free and elimination diet can slow the progression of the disease.
If you’re concerned that dryness may represent Sjogren’s syndrome, see a rheumatologist for further evaluation and management of your condition.
Alvarez-Celorio MD, Angeles-Angeles A, Kraus A. Primary Sjögren’s Syndrome and Celiac Disease: Causal Association or Serendipity? J Clin Rheumatol. 2000 Aug;6(4):194-7.
Asrani AC, Lumsden AJ, Kumar R, Laurie GW. Gene cloning of BM180, a lacrimal gland enriched basement membrane protein with a role in stimulated secretion. Adv Exp Med Biol. 1998;438:49-54.
Feuerstein J. Reversal of premature ovarian failure in a patient with Sjögren syndrome using an elimination diet protocol. J Altern Complement Med. 2010 Jul;16(7):807-9.
Iltanen S, Collin P, Korpela M, Holm K, Partanen J, Polvi A, Mäki M. Celiac disease and markers of celiac disease latency in patients with primary Sjögren’s syndrome. Am J Gastroenterol. 1999 Apr;94(4):1042-6.
Lemon S, Imbesi S., Shikhman A.R. Salivary gland imaging in Sjogren’s syndrome. Future Rheumatology, 2007 2(1):83-92.
Roblin X, Helluwaert F, Bonaz B. Celiac disease must be evaluated in patients with Sjögren syndrome. Arch Intern Med. 2004 Nov 22;164(21):2387.
Teppo AM, Maury CP. Antibodies to gliadin, gluten and reticulin glycoprotein in rheumatic diseases: elevated levels in Sjögren’s syndrome. Clin Exp Immunol. 1984 Jul;57(1):73-8.
Celiac.com 08/16/2018 - What is the significance of vitamin D serum levels in adult celiac patients? A pair of researchers recently set out to assess the value and significance of 25(OH) and 1,25(OH) vitamin D serum levels in adult celiac patients through a comprehensive review of medical literature.
Researchers included F Zingone and C Ciacci are affiliated with the Gastroenterology Unit, Department of Surgery, Oncology and Gastroenterology, University of Padua, Padua, Italy; and the Celiac Center, AOU San Giovanni di Dio e Ruggi di Aragona, University of Salerno, Department of Medicine and Surgery, Salerno, Italy.
Within the wide spectrum of symptoms and alteration of systems that characterizes celiac disease, several studies indicate a low-level of vitamin D, therefore recent guidelines suggest its evaluation at the time of diagnosis. This review examines the data from existing studies in which vitamin D has been assessed in celiac patients.
Our review indicates that most of the studies on vitamin D in adult celiac disease report a 25 (OH) vitamin D deficiency at diagnosis that disappears when the patient goes on a gluten-free diet, independently of any supplementation. Instead, the researchers found that levels of calcitriol, the active 1,25 (OH) form of vitamin D, fell within the normal range at the time of celiac diagnosis.
Basically, their study strongly suggests that people with celiac disease can recover normal vitamin D levels through a gluten-free diet, without requiring any supplementation.
Dig Liver Dis. 2018 Aug;50(8):757-760. doi: 10.1016/j.dld.2018.04.005. Epub 2018 Apr 13.
Celiac.com 08/15/2018 - Grain-free food has been linked to heart disease in dogs. A canine cardiovascular disease that has historically been seen in just a few breeds is becoming more common in other breeds, and one possible culprit is grain-free dog food.
The disease in question is called canine dilated cardiomyopathy (DCM), and often results in congestive heart failure. DCM is historically common in large dogs such as Great Danes, Newfoundlands, Irish Wolfhounds, Saint Bernards and Doberman Pinschers, though it is also affects some Cocker Spaniels. Numerous cases of DCM have been reported in smaller dogs, whose primary source of nutrition was food containing peas, lentils, other legume seeds or potatoes as main ingredients. These reported atypical DCM cases included Golden and Labrador Retrievers, a Whippet, a Shih Tzu, a Bulldog and Miniature Schnauzers, as well as mixed breeds.
As a result, the U.S. Food and Drug Administration's Center for Veterinary Medicine, along with a group of veterinary diagnostic laboratories, is investigating the possible link between DCM and pet foods containing seeds or potatoes as main ingredients. The good news is that in cases where the dog suffers no genetic component, and the disease is caught early, simple veterinary treatment and dietary change may improve heart function.
According to Nutritional Outlook, an industry publication for makers of dietary supplements and healthy foods and beverages, there is a growing market for “free from” foods for dogs, especially gluten-free and grain-free formulations. In 2017, about one in five dog foods launched was gluten-free. So, do dogs really need to eat grain-free or gluten-free food? Probably not, according to PetMD, which notes that many pet owners are simply projecting their own food biases when choosing dog food.
Genetically, dogs are well adapted to easily digest grains and other carbohydrates. Also, beef and dairy remain the most common allergens for dogs, so even dogs with allergies are unlikely to need to need grain-free food.
So, the take away here seems to be that most dogs don’t need grain-free or gluten-free food, and that it might actually be bad for the dog, not good, as the owner might imagine.
Stay tuned for more on the FDA’s investigation and any findings they make.
Read more at Bizjournals.com
I have not had your experience.
So I might not be able to help you but I did have recurrent mouth ulcers. And I have had the furry white tongue common with tonsillitis. .. .though it was diagnosed as thrush instead. Probably because my tonsils where not also inflamed.
They may not be linked conditions but when I began studying your condition it seemed the two most likely causes were bacterial (in that case the antibiotics) will work or Viral and in that case the antibiotics won't work.
Have your doctor (before your tonsil surgery) check your EBV levels to make sure it is not viral in nature.
Epstein Barr Virus is common in reoccurring Tonsillitis.
Here is the research entitled Detection of Epstein-Barr virus in recurrent tonsillitis.
Epstein Barr Virus can cause a wide spectrum of problems.
The prevalence of EBV in adults is considered rare in the Western World (Non-Japanese) but that may be because no body is looking for it.
From the above link on the difference between strep (bacterial) and mono (viral) they note quoting
"In most of the patients, the condition gets resolved completely; only 10% (of adults) can get chronic relapsing syndrome."
Recent research on celiac disease and EBV indicates it shows up in Celiac's at a higher rate than expected.
Here is a thread on the celiac.com forum when this research came out about the EBV and possible Celiac connection.
I hope this is helpful but it is not medical advice.
As always “Consider what I say; and the Lord give thee understanding in all things” this included. 2 Timothy 2: 7
I share your concern with the surgery. Testing to see if it (the tonsillitis) is viral in nature can guide you about what is best for you!
He/She (the doctor) should of swabbed you to get an idea of the origin of the tonsillitis (bacterial or viral) . .. but it is not too late yet to find out!
There is probably more research I could add to the above research but sometimes as I am learning . . ..less is more.
This will be enough to get you started in the right direction. Is it bacterial in origin or is it viral in origin?
And if you are not comfortable with the surgery yet put it off for now. . . till you know the best course of action for you!
Again this is not medical advice but I hope it is helpful.
Posterboy by the grace of God,
EXACTLY those little red dots some with lines connecting them in a odd pattern all over my face.
I was completely fine last night...fixed myself a 24oz omelet loaded with vegan cheese, hemp meal, eggs, better then bacon phara seasoning, chard, and ate the sucker with protes nacho cheese chips.....dear god that was great. Fixed the roommates, kielbasa sausage, eggs, and my paleo toast, and whipped up some chocolate cashew milk.
I then got a job to cook for the con staff.....1.5lbs pulled pork, 15eggs, 24 strips of turkey bacon, 14 grain free tortillas, 1 ham steak grilled and cubed homemade salsa, lundberg rice cakes, Nuttzo Nut spread, Lundberg chips....left it up there buffet style for breakfast to make up for not getting in alot of hours as I was working staff.
Thinking I will do salad for lunch for them today,
Feel better soon Ennis. Uggg your toothpaste. People just don't get how sensitive it can be.
I sympathize- I got cc in July have DH some tremors and ataxia since (yes -the DH that was a no show for my challenge 😠)
Rebound soon. The food sounds yummy despite the toll the issues surrounding job is taking on you. What a professional to soldier on .
I am sorry you got sick. If it is any consolation, I get my face peppered with red dots after vomiting. This has happened since I was a kid. Mom: “You just threw up, didn’t you?” Me: “Yeah, how do you know?” When I was little I always thought that I could never hide anything from my mother. She had amazing magical talents. 😆
Guess what? Petechia can be a symptom of, you guessed it, celiac disease!
Feel better fast!