0
Renegade

A Follow Up On My Situation

Rate this topic

Recommended Posts

Hello here, I figured I should post an update on my situation for those still interested, I know I must have annoyed more then one here so, feel free to skip this thread if you were one of those I might have annoyed.

 

Well it turns out I am not celiac but I still need to avoid gluten, I been asking myself questions on and on for months now and tried so, so many diets and analyzing everything that goes inside my mouth since no one yet and no doctor were able to tell me what was causing my symptoms, to this day it is still all hypothesis yet those hypothesis have worked to a degree at least.

 

Back in early August was the bottom line of the worst, I had so many spasms of all kinds and literally thought my intestine would explode from just a slip of water, at the time I knew celiac was officially not my symptom, I got tested. so I was eating chicken, rice, oats,barley, wheat(for celiac diagnosis) for the most part. This clearly was doing no good as I was in a state of crisis, I had to do something NOW or I would not live up for my next exam. Btw the reaction I was getting from eating wheat was no more harmful then any other grain, it gave me spasms and inflammation, no puking or anything a celiac gets.

 

This is when I changed my diet drastically. eating the same soup full of veggies made of barley and fondu sauce that contain soy, I started to feel SO much better, my constipation was gone and I had regular bowel movements, I been having bowel movements ever since and most of my spasms were gone, I was still in much pain but it was SUCH a relief.

 

So I started to build myself a diet plan that I would follow, I came to think back and realize that ANY meat gave me symptoms ALL different symptoms, chicken made my stomach feel inflamed for 4hours, beef made my intestine cry in pain, egg just made me feel bad overall sort of bloated. But then I discover fish, sole fish and I had no problems with it. I also discovered sunflower nuts and pumpkin seed with dried raisins and I was eating buckwheat too as it is not a grain but a fruit supposedly, anyway it was working great.

 

So for a a whole 2 weeks I was eating nuts for breakfast, fish and soup with buckwheat and I was getting better and better and btw at that time I wasn't smoking hash (weed) either. Then I decided to buy some hash again and boom, brain fogs, MASSIVE cramps and I felt so sick instantly so I thought maybe it was the hash all along. I would get FIVE second brain fogs after smoking hash and cramps lasting 5 to 6 hours way after the effects of the drug were out I could still feel the pain. That was back at the end of August so I thought it might have been the hash that damaged by whole body, I took a picture, I looked SO dang sick, my veins , my belly I looked PREGNANT and still do, pregnant from my intestine being SO INFLAMED, not from fat, remember. I lost weight.

 

So I quit the hash I threw it away swearing to never smoke that ever again but then I tried weed the next day and i felt good so I thought hash was the cause of all of this so I started to eat normal(grains,chocolate,etc) again and I felt good, no brain fogs and I had energy, I felt sorta normal. Only a day later my intestines would hurt again, not from the weed but from the food, So I went back to my strict diet of nuts,soup and fish and was getting back there while still smoking weed, but it gave me cramps back and I felt sick the same sickness that I had on hash only 5 times lesser yet bad enough to annoy me. Tells you how bad the hash would make me feel.

 

So fast forward 2 weeks of no weed and strict diet, I get better but then ANY time I try to eat anything else that is either a grain a meat substitute I feel bad, meat is instant and grain takes a few hours. Throughout that time I also found I couldn't have fish anymore, it was fine at first but it made me feel worse and worse, now I have again a bunch of frozen food I can't eat.

 

I also tried to eat soy in it's pure form (tofu) to see if I react and felt bad just like when I eat eggs just way worse so now I am cutting soy too.

I was doing very good 3 days ago until I try new grains amaranth, teff, quinoa and god fo I feel bad again. I also wonder if buckwheat wouldnt be bad too as it's the only (grain) that has yet to give me symptoms, I wasn't able to reintroduce any food, I can't have meat, or grain so I am stuck with veggies and nuts and wondering if I should cut buckwheat too.

 

So here I am not knowing what to eat anymore. I was doing very good yet I am intolerant to just about everything out there. I have to be on a meat-free/gluten-free/grain free diet/soy-free/dairy-free/ diet, so what's left? Celery and nuts?

 

I posting this to give you guys an update and ask if this is even possible? I tried to google all those intolerance and really is it possible to be intolerant to ALL meat and their substitute as well as ALL grains and soy, will I just be left eating veggies for the rest of my life?

 

What is your thought on buckwheat , do you think it should be okay, could it be the only grain like that I can have?

 

I have 3 weeks left before I can see a gastroenterologist for free but since the last 3 doctors I saw were all clueless I am expecting the same response from the specialist. Seems like those are the things you always gotta figure out on your own.

 

I could add a lot more info but it would be way too long thanks for your inputs.

 

Edit: To make this easier "Weed Free/Grain Free(Consume Buckwheat) Meat Free / Dairy Free"

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:

Hello here, I figured I should post an update on my situation for those still interested, I know I must have annoyed more then one here so, feel free to skip this thread if you were one of those I might have annoyed.

 

Well it turns out I am not celiac but I still need to avoid gluten, I been asking myself questions on and on for months now and tried so, so many diets and analyzing everything that goes inside my mouth since no one yet and no doctor were able to tell me what was causing my symptoms, to this day it is still all hypothesis yet those hypothesis have worked to a degree at least.

 

Back in early August was the bottom line of the worst, I had so many spasms of all kinds and literally thought my intestine would explode from just a slip of water, at the time I knew celiac was officially not my symptom, I got tested. so I was eating chicken, rice, oats,barley, wheat(for celiac diagnosis) for the most part. This clearly was doing no good as I was in a state of crisis, I had to do something NOW or I would not live up for my next exam. Btw the reaction I was getting from eating wheat was no more harmful then any other grain, it gave me spasms and inflammation, no puking or anything a celiac gets.

 

This is when I changed my diet drastically. eating the same soup full of veggies made of barley and fondu sauce that contain soy, I started to feel SO much better, my constipation was gone and I had regular bowel movements, I been having bowel movements ever since and most of my spasms were gone, I was still in much pain but it was SUCH a relief.

 

So I started to build myself a diet plan that I would follow, I came to think back and realize that ANY meat gave me symptoms ALL different symptoms, chicken made my stomach feel inflamed for 4hours, beef made my intestine cry in pain, egg just made me feel bad overall sort of bloated. But then I discover fish, sole fish and I had no problems with it. I also discovered sunflower nuts and pumpkin seed with dried raisins and I was eating buckwheat too as it is not a grain but a fruit supposedly, anyway it was working great.

 

So for a a whole 2 weeks I was eating nuts for breakfast, fish and soup with buckwheat and I was getting better and better and btw at that time I wasn't smoking hash (weed) either. Then I decided to buy some hash again and boom, brain fogs, MASSIVE cramps and I felt so sick instantly so I thought maybe it was the hash all along. I would get FIVE second brain fogs after smoking hash and cramps lasting 5 to 6 hours way after the effects of the drug were out I could still feel the pain. That was back at the end of August so I thought it might have been the hash that damaged by whole body, I took a picture, I looked SO dang sick, my veins , my belly I looked PREGNANT and still do, pregnant from my intestine being SO INFLAMED, not from fat, remember. I lost weight.

 

So I quit the hash I threw it away swearing to never smoke that ever again but then I tried weed the next day and i felt good so I thought hash was the cause of all of this so I started to eat normal(grains,chocolate,etc) again and I felt good, no brain fogs and I had energy, I felt sorta normal. Only a day later my intestines would hurt again, not from the weed but from the food, So I went back to my strict diet of nuts,soup and fish and was getting back there while still smoking weed, but it gave me cramps back and I felt sick the same sickness that I had on hash only 5 times lesser yet bad enough to annoy me. Tells you how bad the hash would make me feel.

 

So fast forward 2 weeks of no weed and strict diet, I get better but then ANY time I try to eat anything else that is either a grain a meat substitute I feel bad, meat is instant and grain takes a few hours. Throughout that time I also found I couldn't have fish anymore, it was fine at first but it made me feel worse and worse, now I have again a bunch of frozen food I can't eat.

 

I also tried to eat soy in it's pure form (tofu) to see if I react and felt bad just like when I eat eggs just way worse so now I am cutting soy too.

I was doing very good 3 days ago until I try new grains amaranth, teff, quinoa and god fo I feel bad again. I also wonder if buckwheat wouldnt be bad too as it's the only (grain) that has yet to give me symptoms, I wasn't able to reintroduce any food, I can't have meat, or grain so I am stuck with veggies and nuts and wondering if I should cut buckwheat too.

 

So here I am not knowing what to eat anymore. I was doing very good yet I am intolerant to just about everything out there. I have to be on a meat-free/gluten-free/grain free diet/soy-free/dairy-free/ diet, so what's left? Celery and nuts?

 

I posting this to give you guys an update and ask if this is even possible? I tried to google all those intolerance and really is it possible to be intolerant to ALL meat and their substitute as well as ALL grains and soy, will I just be left eating veggies for the rest of my life?

 

What is your thought on buckwheat , do you think it should be okay, could it be the only grain like that I can have?

 

I have 3 weeks left before I can see a gastroenterologist for free but since the last 3 doctors I saw were all clueless I am expecting the same response from the specialist. Seems like those are the things you always gotta figure out on your own.

 

I could add a lot more info but it would be way too long thanks for your inputs.

 

My thoughts:  Buckwheat should be ok.  Marahoochee probably ok.  Soy may have been the culprit if you were using it on the new grains you tried.  Whole foods should all be ok on your diet (meat, veggies, fruits).  Have you searched the forum about cross contamination?  That might be something you'd like to look into.  Good luck.

 

I had a reaction to quinoa too.  Good luck.

Share this post


Link to post
Share on other sites

okay, here's a radical thought. Instead of trying to figure out what FOOD is the problem, consider that you keep irritating your GI tract with

things you are smoking?

 

STOP SPENDING YOUR MONEY ON WEED 

Yeah, I know how much it costs and it's not as cheap as it was when I was your age so unless

you are growing superior buds in a hydroponic garden you are spending enough to have seen a doctor by now.

(don't argue--- you know I speak the truth!) 

 

Why are you surprised that hash can give you brain fog? that's the point of smoking it. At least it was in 1980.

 

Also, those things can irritate the gut just like anything else.

 

The fundamental thing here is: if your gut is inflamed, ANYTHING can seem like it's "intolerable".

 

Also, I hate to say this again, but if you suspect you are a celiac and wish to be properly tested, you need to be consuming gluten.

Share this post


Link to post
Share on other sites

Just going to say that I know a couple of people who appear to be allergic to tobacco & marijuana. It is possible you are too. Glad you found at least part of your problem.

Share this post


Link to post
Share on other sites

okay, here's a radical thought. Instead of trying to figure out what FOOD is the problem, consider that you keep irritating your GI tract with

things you are smoking?

 

STOP SPENDING YOUR MONEY ON WEED 

Yeah, I know how much it costs and it's not as cheap as it was when I was your age so unless

you are growing superior buds in a hydroponic garden you are spending enough to have seen a doctor by now.

(don't argue--- you know I speak the truth!) 

 

Why are you surprised that hash can give you brain fog? that's the point of smoking it. At least it was in 1980.

 

Also, those things can irritate the gut just like anything else.

 

The fundamental thing here is: if your gut is inflamed, ANYTHING can seem like it's "intolerable".

 

Also, I hate to say this again, but if you suspect you are a celiac and wish to be properly tested, you need to be consuming gluten.

 

*sigh* at the risk of repeating the same thing here and making everyone irritated I will ask, did you not read my thread? I was eating gluten to get tested and I did, I also stopped smoking. No I do not suspect gluten, I suspect grains though.

Share this post


Link to post
Share on other sites
Ads by Google:

*sigh* at the risk of repeating the same thing here and making everyone irritated I will ask, did you not read my thread? I was eating gluten to get tested and I did, I also stopped smoking. No I do not suspect gluten, I suspect grains though.

 

 

*sigh" well, I did read your whole post and my answer is the same.

 

It's only been two weeks, but you were smoking and eating gluten until that time, so why wouldn't your gut be irritated still?

 

My point is, it may not be a particular food, but your gut.

 

See what the Gi doctor says.

 

If you need to eliminate grains, check out the Paleo websites. They provide good info on getting started diets.. 

Share this post


Link to post
Share on other sites

*sigh" well, I did read your whole post and my answer is the same.

 

It's only been two weeks, but you were smoking and eating gluten until that time, so why wouldn't your gut be irritated still?

 

My point is, it may not be a particular food, but your gut.

 

See what the Gi doctor says.

 

If you need to eliminate grains, check out the Paleo websites. They provide good info on getting started diets.. 

Well I was getting a lot better throughout these 2-3weeks until I tried quinoa teff and amaranth in the last 3 days. And I thought since ALL grains or grainlike seems to give problems I was wondering what was you guys thought on buckwheat, and also how likely you guys think it is that I could have an intolerance to literally almost everything but veggies seeds and some nuts? It seems as if some nuts agree with me and some don't as well as veggies, I find all this extremely limiting and rather then being able to reintroduce foods it seems that for some foods the more I eat it the more I become intolerant, Just like I could have rice, fish, beef,chicken sweet potatoes back then, no more.

 

I'm just hoping that I don't become intolerant to everything out there as I eat the same thing every day.

 

I guess I was looking for a 2nd opinion since googling nuts/meat/grain intolerance(not allergy) seems to not even be a thing and I seem to have both and more.

Share this post


Link to post
Share on other sites

I agree. It sounds like your gut is inflammed and can react to anything. Eat what was working for 2-3 weeks and wait for your gastro appt.

Cant recall if you are taking probiotics and/or digestive enzumes - if not give think about starting and do give it more than a couple weeks to help.

Once you get your system to settle...wait another month then introduce new foods...but never more frequently than one food item at a time with at least three days between trials.

Share this post


Link to post
Share on other sites

I agree. It sounds like your gut is inflammed and can react to anything. Eat what was working for 2-3 weeks and wait for your gastro appt.

Cant recall if you are taking probiotics and/or digestive enzumes - if not give think about starting and do give it more than a couple weeks to help.

Once you get your system to settle...wait another month then introduce new foods...but never more frequently than one food item at a time with at least three days between trials.

I been taking probiotic for 2 weeks and was wondering if I should stop, I did start taking my digestive enzymes again as of the last 2 days and I wondered if I should stop as who knows what else could cause a reaction? I feel digestive enzymes they help with gas though.

Share this post


Link to post
Share on other sites

I been taking probiotic for 2 weeks and was wondering if I should stop, I did start taking my digestive enzymes again as of the last 2 days and I wondered if I should stop as who knows what else could cause a reaction? I feel digestive enzymes they help with gas though.

Just my opinion but keep taking both, drink lots of water, eat what bothers you the least, continue to lay off the weed and give it time without changing things -- along with checking in with gastro.

Share this post


Link to post
Share on other sites
Ads by Google:

Just my opinion but keep taking both, drink lots of water, eat what bothers you the least, continue to lay off the weed and give it time without changing things -- along with checking in with gastro.

 

I concur, IMHO.

Share this post


Link to post
Share on other sites

Just my opinion but keep taking both, drink lots of water, eat what bothers you the least, continue to lay off the weed and give it time without changing things -- along with checking in with gastro.

 

I agree. Your stress alone can make things worse. I know it is hard not to be right now but try to do what works until your appointment and try to lower your stress level. Try controlled breathing/meditation/yoga. Stress makes my symptoms much worse. Just a thought...

 

Share this post


Link to post
Share on other sites

You do know that barley is also gluten, right?

 

There are plenty of things that could be the potential problem.  A lot of the potential issues can be ruled out by an endoscopy with biopsy.  This is the really crappy part, you have to eat the crap that bothers you so the testing can pick up on the damage and diagnose your problem. :wacko:   Grrrr.  You are stuck between a rocak and a hard place.

 

With out preachin' like yo mamma, but I have to say it, Stop pissing your money away on weed and hash and pay a damn doctor! :)

 

You haven't given a clear description of your gut pain.  Like stabbing pain in your right lower rib cage that radiates to your back. ~ probably gallbladder  Lower right pain that spasms. ~spastic colon

 

Continue paying attention to details about your diet (and habits), BM's, symptoms, all daily activities and locations you have been to.  (realized a local building keeps wrecking havoc with my allergies and must have some kind of mold issue)

 

When did these symptoms start?  Where you are located the season is?

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   7 Members, 2 Anonymous, 181 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Did You Miss the Gluten-Free Fireworks This Past Fourth of July?
    Celiac.com 08/14/2018 - Occasionally, Celiac.com learns of an amusing gluten-free story after the fact. Such is the case of the “Gluten-Free Fireworks.” 
    We recently learned about a funny little event that happened leading up to Fourth of July celebrations in the town of Springdale in Northwest Arkansas. It seems that a sign advertising "Gluten Free Fireworks" popped up near a fireworks stand on interstate 49 in Springdale. 
    In case you missed the recent dose of Fourth of July humor, in an effort to attract customers and provide a bit of holiday levity, Pinnacle Fireworks put up a sign advertising "gluten-free fireworks.” 
    The small company is owned by Adam Keeley and his father. "A lot of the people that come in want to crack a joke right along with you," Keeley said. "Every now and then, you will get someone that comes in and says so fireworks are supposed to be gluten-free right? Have I been buying fireworks that have gluten? So then I say no, no they are gluten-free. It's just a little fun."
    Keeley said that their stand saw a steady flow of customers in the week leading up to the Fourth. In addition to selling “gluten-free” fireworks, each fireworks package sold by Pinnacle features a QR code. The code can be scanned with a smartphone. The link leads to a video showing what the fireworks look like.
    We at Celiac.com hope you and your family had a safe, enjoyable, and, yes, gluten-free Fourth of July. Stay tuned for more on gluten-free fireworks and other zany, tongue-in-cheek stories.
    Read more at kark.com
     

    Jefferson Adams
    Stress-Related Disorders Associated with Higher Risk for Autoimmune Disease
    Celiac.com 08/13/2018 - It’s not uncommon for people to have psychiatric reactions to stressful life events, and these reactions may trigger some immune dysfunction. Researchers don’t yet know whether such reactions increase overall risk of autoimmune disease.
    Are psychiatric reactions induced by trauma or other life stressors associated with subsequent risk of autoimmune disease? Are stress-related disorders significantly associated with risk of subsequent autoimmune disease?
    A team of researchers recently set out to determine whether there is an association between stress-related disorders and subsequent autoimmune disease. The research team included Huan Song, MD, PhD; Fang Fang, MD, PhD; Gunnar Tomasson, MD, PhD; Filip K. Arnberg, PhD; David Mataix-Cols, PhD; Lorena Fernández de la Cruz, PhD; Catarina Almqvist, MD, PhD; Katja Fall, MD, PhD; Unnur A. Valdimarsdóttir, PhD.
    They are variously affiliated with the Center of Public Health Sciences, Faculty of Medicine, University of Iceland, Reykjavík, Iceland; the Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; the Department of Epidemiology and Biostatistics, Faculty of Medicine, University of Iceland, Reykjavík, Iceland; the Department of Rheumatology, University Hospital, Reykjavík, Iceland; the Centre for Rheumatology Research, University Hospital, Reykjavík, Iceland; the National Centre for Disaster Psychiatry, Department of Neuroscience, Psychiatry, Uppsala University, Uppsala, Sweden; the Stress Research Institute, Stockholm University, Stockholm, Sweden; the Centre for Psychiatry Research, Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden; the Stockholm Health Care Services, Stockholm County Council, Stockholm, Sweden; the Astrid Lindgren Children’s Hospital, Karolinska University Hospital, Stockholm, Sweden; the Clinical Epidemiology and Biostatistics, School of Medical Sciences, Örebro University, Örebro, Sweden; the Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; and the Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts.
    The team conducted a Swedish register-based retrospective cohort study that included 106, 464 patients with stress-related disorders, 1,064 ,640 matched unexposed individuals, and 126 ,652 full siblings to determine whether a clinical diagnosis of stress-related disorders was significantly associated with an increased risk of autoimmune disease.
    The team identified stress-related disorder and autoimmune diseases using the National Patient Register. They used Cox model to estimate hazard ratios (HRs) with 95% CIs of 41 autoimmune diseases beyond 1 year after the diagnosis of stress-related disorders, controlling for multiple risk factors.
    The data showed that being diagnosed with a stress-related disorder, such as post-traumatic stress disorder, acute stress reaction, adjustment disorder, and other stress reactions, was significantly associated with an increased risk of autoimmune disease, compared with matched unexposed individuals. The team is calling for further studies to better understand the associations and the underlying factors.
    Source:
    JAMA. 2018;319(23):2388-2400. doi:10.1001/jama.2018.7028  

    Jefferson Adams
    Gluten-Free Bacon-Wrapped Chicken Breasts
    Celiac.com 08/11/2018 - Need a quick, easy, reliable gluten-free dish that will satisfy everyone and leave the cook with plenty of time to relax? This recipe is sure to do the trick. Best of all, it's super easy. Just grab some chicken breasts, season them, hit them with a sprig of rosemary, wrap some bacon around them, and chuck them on the grill and call it dinner. Okay, you can add some rice and veggies.
    Ingredients:
    4 skinless, boneless chicken breast halves 4 thick slices bacon 4 teaspoons garlic powder 4 small sprigs fresh rosemary salt and pepper to taste Directions:
    Heat an outdoor grill to medium-high heat, and lightly oil the grate.
    Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. 
    Place a rosemary sprig on each chicken breast. 
    Wrap the bacon around the chicken and the rosemary. 
    Hold bacon in place with a toothpick or extra rosemary stem.
    Cook the chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. 
    Keep an eye out for any grill flare ups from the bacon grease. 
    Remove the toothpicks and serve with steamed rice and your favorite vegetables for a winning meal.

    Connie Sarros
    Five-Minute Healthy Breakfasts
    Celiac.com 08/10/2018 - You’ve heard for years that it’s wise to start your day with a healthy breakfast.  Eating food first thing in the morning gets your metabolism revved so you have energy throughout the day.  There’s also the issue of incorporating healthy foods into your first meal of the day.  Ideally, every meal should include fiber and foods from a variety of food groups.  But the reality is that most people don’t have time in the morning to create an involved meal.  You’re busy getting ready for work, packing the kids’ lunches and trying to get everyone out of the door on time.  
    Don’t fret.  The task of preparing a healthy breakfast just got easier.  You can make 5-minute breakfasts and, with a little bit of planning, you can sneak fiber into those meals without spending a lot of extra time with preparation.  An ideal breakfast will include whole grains (from gluten-free cereals, breads, muffins, or uncontaminated oats), a low-fat dairy item (1% milk, low-fat yogurt, or low-fat cheese), and a source of protein (such as peanut butter or eggs).  Adding fruit is a plus.  
    If you can tolerate uncontaminated oats, make a bowl of oatmeal and add a little extra fiber by stirring in chopped walnuts and dried cranberries.  If you like scrambled eggs, toss some fresh spinach (sliced into thin strips), 1 chopped canned artichoke heart, two tablespoons crumbled feta cheese, and a dash of Italian seasoning to the egg as it cooks.  
    If you have time on weekends to make healthy gluten-free pancakes (which  means that you added perhaps flax seed meal or shredded apples or something that qualifies as fiber to the batter), then freeze the pancakes between sheets of wax paper, place them in a freezer bag, and freeze so they’ll be handy on busy weekday mornings.  If you don’t have time to make them prior to need, you can always use commercial frozen gluten-free pancakes.  In a bowl, mix together a few raisins, half of a chopped pear or apple, a few dashes of cinnamon and a couple of tablespoons of chopped walnuts.  Spoon this mixture down the centers of two toasted (or microwaved) pancakes, drizzle each with 1 teaspoon of pancake or maple syrup, then fold in the sides of the pancakes to make two breakfast sandwiches.
    Brown rice is brown because the bran layer is still on the rice, and the bran layer is the part that’s so high in fiber.  White rice is much lower in fiber and has less nutritional value.  Brown rice isn’t just for dinner anymore.  It offers a nice breakfast alternative from traditional hot cereals.  The next time you make brown rice for dinner, make a little extra and save some for breakfast the next morning.  In the A.M., mix the rice (about 1 cup) with a few chopped pecans, a few raisins, 1/2 cup milk, 3 tablespoons pancake syrup, a dash each of vanilla and cinnamon, then microwave the mixture for 1 minute, stirring once after 30 seconds.  Let it sit for 30 seconds to thicken before eating.  Or stir together 1 cup cooked brown rice, 1/4 teaspoon cinnamon, 1/2 navel orange diced, some chopped dates, dried cranberries, and shredded coconut; heat this in the microwave and then top it off with 1/2 cup low-fat vanilla yogurt.
    Just a note about using the microwave—it’s not an exact science.  Different ovens have different power levels so what cooks in 30 seconds in one person’s microwave may take 45 seconds in someone else’s unit.  Unless you want the food to splatter all over the sides of the oven, you’ll need to cover any liquids or soft foods with waxed paper.  
    There will be days when you don’t have time to sit down at the table and enjoy a leisurely breakfast.  On these days, make a “grab-and-go” breakfast that you can take with you.  Gluten-free wraps keep for several weeks in the refrigerator and they make great fill-and-go containers on busy mornings.  Spread a wrap with peanut butter, sprinkle some fortified gluten-free dry cereal on top, then drizzle with a teaspoon of pancake syrup; roll up the wrap and you have the perfect dashboard dining breakfast to eat on the way to work.  Or scramble an egg, spoon it down the center of the wrap, and then top it off with a little salsa and pepper-jack cheese before rolling it up. If you only have three minutes before you have to leave the house, spoon some low-fat cottage cheese into a cup, stir in a dash of cinnamon, top with a little low-fat gluten-free granola or fortified dry gluten-free cereal, sprinkle berries or chopped peaches over the top, grab a spoon, and you’re ready to go!
    Smoothies can be made in literally one minute.  Toss some frozen raspberries into a blender, add a 12-ounce container of low-fat lemon yogurt, a little milk, and two teaspoons of vanilla; blend, then pour the mixture into a large plastic cup.
    If you oversleep, don’t panic.  Have some back-up foods on hand that you can grab and eat en route to work, like a gluten-free protein bar and a banana, or a bag of nuts and dried fruit, or flax seed crackers with a handful of cheese cubes, or toss some gluten-free granola over a container of yogurt and grab a spoon to take along.
    All of the above suggestions can be made in five minutes or less.  Take the time to start your day off with a healthy breakfast—you deserve to do that for yourself and for your family.
    Apple English Muffins by Connie Sarros
    This recipe is from my newly-released book Student’s Vegetarian Cookbook for Dummies.  While this isn’t a gluten-free cookbook, most of the recipes are naturally gluten-free or can very easily be converted to gluten-free.  
    Preparation time:  4 minutes.  Cooking time:  30 seconds.  Yield:  1 serving
    Ingredients:
    1 tablespoon peanut butter  1 gluten-free English muffin, toasted  1/8 large apple, peeled, cored and sliced thin ½ teaspoon butter  ¾ teaspoon brown sugar 1/8 teaspoon cinnamon Directions:
    Spread peanut butter on one toasted English muffin half.  Lay the apple slices on top. In a small microwave safe bowl, heat the butter in the microwave on high for 15 seconds.  Stir in the brown sugar and cinnamon then nuke for another 15 seconds.  Stir until smooth.  (If necessary, pop it back into the microwave until the brown sugar melts).   Drizzle the cinnamon mixture over the apple slices then place the second half of the English muffin on top. Note:  If you’re out of apples, use a pear, ripe peach or nectarine, mango, or even a banana.

    Jefferson Adams
    Can a New Gluten-Free Cricket-Flour Cookbook Turn Americans on to Eating Bugs?
    Celiac.com 08/09/2018 - Whatever one might say about crawfish, shrimp and crustaceans in general, Americans don’t typically eat bugs. Can a former Ralph Lauren marketing executive turn the world on to flour made from crickets?
    Over the last few years, Americans have been presented with a buffet of alternative proteins and meals. Robyn Shapiro’s company, Seek, has created all-purpose, gluten-free, and Paleo blended flours, which can be used cup for cup in any recipe calling for flour. 
    The company, which makes pure cricket powder for smoothies, ice creams, and other liquid-based foods, is now selling cinnamon-almond crunch cricket protein and snack bites. To get the public interested in its cricket protein and cricket flour products, Shapiro has collaborated with famous chefs to create recipes for The Cricket Cookbook. 
    The book’s cast includes La Newyorkina chef Fany Gerson, a Mexico City native known for her cricket sundaes; noted Sioux chef and cookbook author Sean Sherman; and former Noma pastry chef Ghetto Gastro member, Malcolm Livingston, among others.
    Other companies have sought to promote the benefits of insect protein, including Chapul, which makes cricket protein bars and powders, and Exo, which makes dairy- and gluten-free cricket protein bars in flavors like cocoa nut and banana bread. These companies, along with others in the business tend to aim their products at Paleo dieters by promising more protein and no dairy.
    Seek’s chef-focused approach makes it unique. By pairing with noted chefs who already use bugs and bug protein in their cooking, Shapiro is looking to make the public more comfortable and confident in using bugs to cook and bake. So far, the response has been slow, but steady. Seek has already raised nearly $13,000 from 28 backers, well on its way toward its $25,000 goal. 
    Seek’s cricket flours and other products will initially only be available via Kickstarter. If that goes well, the products will be sold on Seek’s website. Early backers will get a discount and a chance for a signed copy of the book. Seek hopes to debut their products nationwide starting in the fall. 
    Could gluten-free cricket flour and the new cookbook be the next big gluten-free Christmas gift? Stay tuned for more on this and other gluten-free stories.
    Source:
    grubstreet.com  

  • Forum Statistics

    • Total Topics
      110,720
    • Total Posts
      951,840
  • Popular Now

  • Topics

  • Posts

    • OH you love food...well as the gut damage ramps up and gets worse and you immune system gets more testy it can start to associate other foods with gluten. It will start getting confused, your gut lining being damaged can lead to undigested proteins leaking into your blood stream triggering food sensitivities, and allergies. Mine went undianosed for years...results where other complications.
      First came lactose intolerance, then random allergies and other food issues, allergic to corn, whey, and certain other foods make me violently start vomiting like even the tiniest trace of peanuts, soy makes me blow up and nauseated, I got gluten ataxia which damaged my brain and and nervous system cascading to effect the nerves to my pancreas so I can not digest food without taking pills with bovine (pig) pancreas enzymes....meats are extremely limited due to digestion now.
      Last I got Ulcerative colitis.....mine flares to sugars and carbs that get broken done easily into said sugars. SO I can no longer eat carbs, sugars, fruit without bloody stools and crapping out blood globs, and getting distended.
      Pain...well nerve damage took care of that, I feel pressure, but not pain...oh yeah it has its benefits, but at the same time makes telling if I am taking damage hard in all measures of life.
        I wish I and figured out some of it earlier at least not have the pancreas issues....a normal keto/paleo diet with just tons of meats and veggies sounds wonderful. I do cook this way and do catering off a paleo diet, and run a grain free bakery.

      You, like me love food, take it as a challenge, look for ways to change and create recipes that fit the new gluten free diet. I worked concessions etc. before dia, then moved to gluten free bakery and selling at farmers markets perfecting my recipes. I now am looking at opening a food truck with a 100% gluten free menu so I can cook for a living and show others my love for food.
      Heck I even share some of my crazy recipes on one of my blogs here....I make it fit what I can work with.
    • With BO it normally comes down to digestive issues and  breaking down certain foods that either, ferment, rot, or have chemical compounds that do not get broken down right and lead to the odor. Common culprits can be, gluten, dairy, meat, turmeric. While I do not eat meat often due to pancreas enzyme issues, I do notice a ammonia, sulfur, almost cat urine smell if I eat poultry, or red meat.
    • How long have you been gluten free?  A damaged small intestine could have issues digesting any type of food, including fats.    You could also have picked up a virus.    Stay the course (a gluten free diet).    Expect little set backs.  If you are really concerned, see your doctor.  I hope you feel better soon.    
  • Blog Entries

  • Upcoming Events