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I like Cream of Buckwheat. I use Pocono brand. Has a texture like cream of wheat. They also make one that is in a Kasha form if you like more texture.


Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying

"I will try again tommorrow" (Mary Anne Radmacher)

Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002

Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis

All bold resoved or went into remission in time with proper diagnosis of Celiac November 2002

 Gene Test Aug 2007

HLA-DQB1 Molecular analysis, Allele 1 0303

HLA-DQB1 Molecular analysis, Allele 2 0303

Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)

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I make 3 different kinds or a combination, I either use coconut flour, almond flour, or konjac flour and heat it til it thickens into a porridge. I love how the low carb keto porridge is so filling but without any bloat from carbs. Look up recipes my favorite involves almond milk, coconut flour, almond butter, egg whites, cooked stirring constantly thickens up really nice then I finish off with a sugar free jelly or xylitol and cinnamon. >.> I can not have carbs or sugars so my meals are a bit unique.


Diagnosed Issues
Celiac (Gluten Ataxia, and Villi Damage dia. 2014, Villi mostly healed on gluten-free diet 2017 confirmed by scope)
Ulcerative Colitis (Dia, 2017), ADHD, Bipolar, Asperger Syndrome (form of autism)
Allergies Corn, Whey
Sensitivities/Intolerances
Peanuts (resolved 2019), Cellulose Gel, Lactose, Soy, Yeast
Olives (Seems to have resolved or gone mostly away as of Jan, 2017), Sesame (Gone away as of June 2017, still slight Nausea)
Enzyme issues with digesting some foods I have to take Pancreatic Enzymes Since mine does not work right, additional food prep steps also
Low Tolerance for sugars and carbs (Glucose spikes and UC Flares)
Occupation Gluten Free Bakery, Paleo Based Chef/Food Catering

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12 hours ago, Ennis_TX said:

I make 3 different kinds or a combination, I either use coconut flour, almond flour, or konjac flour and heat it til it thickens into a porridge. I love how the low carb keto porridge is so filling but without any bloat from carbs. Look up recipes my favorite involves almond milk, coconut flour, almond butter, egg whites, cooked stirring constantly thickens up really nice then I finish off with a sugar free jelly or xylitol and cinnamon. >.> I can not have carbs or sugars so my meals are a bit unique.

Thanks, it sounds yummy!

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14 hours ago, ravenwoodglass said:

I like Cream of Buckwheat. I use Pocono brand. Has a texture like cream of wheat. They also make one that is in a Kasha form if you like more texture.

 

14 hours ago, ravenwoodglass said:

I like Cream of Buckwheat. I use Pocono brand. Has a texture like cream of wheat. They also make one that is in a Kasha form if you like more texture.

Thanks I'll look for it.

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