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Gf, Healing, Immune Response


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In a couple days, it'll be 3 months my being gluten-free. One of the things that really surprised me was; that my immune system and healing process jumped into 'hyper-activity'. I believe this happened because of my being sickly for decades, and being fairly close to my body shutting down. Even my hair and nails had almost stopped growing. That's when I knew there was 'real' trouble, they say even dead people's hair and nails grow for a short time!

:-)

Like most, I had no clue as what to expect when going gluten-free, and was amazed when my appetite kicked in like never before. At first, I assumed I should eat a balanced diet, not give in and over-eat. After thinking about it a few days, I figured I needed extra food to help heal the damage from Celiac... and to make a long story shorter, I ended up eating almost double the norm, and even eating stuff I knew wasn't the best food choices or a healthy amount to begin with. But, thinking my body was going through something it'd never gone through before, and not likely to do so again, I ate accordingly. Within weeks, my gum disease began reversing, my hair and nails began growing, and after roughly 10 weeks; I noticed my shoulders, wrists, legs and even my bum were filling out. Alot of this is not uncommon, but from what I've read, it does seem to have happened somewhat sooner than some people speak of. The point and question I have is; have any of you noticed, heard, of read of people having a quicker healing when these people are near death and/or sicker? This must happen kinda like what happens when people go through Kemo and radiation with cancer... which more than anything else; just kicks the body's rejuvenation process into 'high gear'. Also, for those without certain problems that wouldn't allow it, do you think it's a good idea for most going gluten-free, to start (I assume within about 1-2 weeks for most) eating some level of extra high quality food to take advantage of the body's propensity to engage the healing response at times of greater distress...when the body is most active in this regard?

GC


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    • Stegosaurus
      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
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