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- knitty kitty commented on knitty kitty's blog entry in Thiamine Thiamine Thiamine2Cocoa Powder and SCFAs
Yes! You're absolutely correct! Thanks @RMJ! Dutch processing (alkalization) does reduce the polyphenols! Do check the labels on cocoa powder and avoid those stating it has been through Dutch processing. Hershey's and Nestles don't use Dutch processing. Ghirardelli's does use Dutch processing. -
- RMJ commented on knitty kitty's blog entry in Thiamine Thiamine Thiamine2Cocoa Powder and SCFAs
Alkalization (Dutch processing) can reduce the amount of polyphenols in cocoa so what type of cocoa powder one uses could make a big difference to the results.- 1
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- knitty kitty commented on Scott Adams's article in Diagnosis, Testing & Treatment6
New Study Links Gut Bacteria and Fiber to Faster Healing in Celiac Disease (+Video)
I'm not a big fan of inulin in chicory root. I found it a bit rough on my digestive system. Lots of toots, like @trents mentioned. Members of the alum family (onions, leeks, garlic) were studied for the thiamine forms they contain which led to Benfotiamine and Thiamine TTFD, but there's limitations to the amount of garlic one can eat. Those sulfur...- celiac disease
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- trents commented on Scott Adams's article in Diagnosis, Testing & Treatment6New Study Links Gut Bacteria and Fiber to Faster Healing in Celiac Disease (+Video)
@Jo Woodard, Scott Adamas amended the article to specify that it was inulin. That info was in the original study article but not in the synopsis of it as originally posted in this forum. Read his post, the one immediately above yours.- celiac disease
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Hi Ginger38, Huge sympathies, so very hard to do alone. Are there any groups locally where you could meet others face to face to share your struggles and to encourage each other with diet? I'm a foodie too and love baking. I found it very hard facing the fact that I could never again eat homemade bread still warm from the oven or cakes or pastry. I tried a few gluten free recipes but they were pretty miserable by comparison and I gave up. Lately however I have gone back to it and am finding a few recipes which are pretty good to eat and enjoyable to make. . (For what its worth, I think the secret is finding a good general purpose gluten free flour and embracing the use of xanthem gum) If you can find just one gluten free receipe you can make and enjoy, it might just help you break out of the struggle you are in? Sometimes though, you simply have to ask for help to get you through the tough times...a friend, a neighbour, a doctor, a work colleague? I hope you find someone to help. Sue
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I never felt that it was hard, gluten feels like a rock in my stomach and everyone else's. Gluten free is probably not good enough. You need to be grain-free because we do cross react the other proteins- how lovely. Quinoa is 99% similar to the protein in gluten. Period cramps cease on a grain free diet. You can try Pamela's Baking mix, it really is GOOD and has almond flour in it. Whole Foods has Italian made, gluten pasta. I am 100% certain I react to most grain based on my brain function when I eat any grain. You can safely have white rice and tapioca, I make pizza and bread rolls like Red Lobster from that combo. If you really want to know what is safe for you, you can use Dr Vojani's lab in Phoenix. Cyrex Labs. I think you need a celiac partner who is already gluten free to help you. Every time you cheat you are setting your immune system up for a six-month attack.
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@BelleDeJour, why did the dermatologist not take a punch biopsy to confirm or eliminate dermatitis herpetiformis? Were you not in an active outbreak stage?
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I know it's really hard to be gluten free. When I first started out, IT WAS SO HARD. I eventually had to start telling myself that I was "allergic". Even though I'm not, gluten affects my body negatively. If you're allergic, you stay completely away. I always have my "safe" foods. Options that I always know where I can eat or what I can make that are easy and delicious. If I don't plan ahead, that's when I'm super tempted to go off track. Texas roadhouse rolls used to ALWAYS make me chance it and then they would make me so sick. I eventually had to tell myself, you are allergic. That is something you cannot have. It really helped me. I hope this helps! Have you ever tried baking with almond flour? It may take some trial and error but I've had some great muffins and banana bread from almond flour that may help with your blood sugar.
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I don't know how to even begin this or what topic to post this under, so feel free to move it if need be, but I just need a place where I can be honest and I need to vent to people who can relate and who can hopefully inspire me to get back on the right track with my life. This whole gluten / celiac/ testing etc has been nothing but an uphill battle and struggle for me since it began. When I went gluten free years back, it was the hardest thing I ever did, and I did it on my own without much help or guidance aside from this group. I am a foodie and a carb lover and a baker and having to give up so many foods that brought me so much happiness was so incredibly hard for me, but I eventually did it. Even when people encouraged me to have just a little or cheat here and there I didn't give in. I have since developed uncontrolled diabetes which has complicated all this to say the very least, because none of the breads, flours or replacement foods, that actually taste semi good are diabetic friendly (at least not for me). So I have struggled with eating gluten off and on in the form of crackers and breads and low carb keto foods, even though I know I shouldn't. I do good for a while and then I completely lose control again and somehow justify it in my mind. Inevitably because of my struggles, I was really concerned about going back on gluten (full time) for the gluten challenge, I mean it gave me an excuse to party hard, and be miserable while doing so, but I was afraid once I did that challenge for 8-10 weeks that I would never be able to give the gluten back up again. And that is exactly where I am sitting at as we speak. It has been an on again off again roller coaster ride of no gluten, gluten, little gluten, no gluten, lots of gluten etc. I go from buying small loaves of bread and keto tortillas and buns to whole wheat buns and pasta - justifying it somewhat because it is better for my blood sugar issues and that is what is most important. I binge eat some of the foods and then I feel horribly guilty for eating it and then I end up throwing all the gluten food away in a desperate attempt to stop the madness. Then I restart the process all over again at some point. My joints ache. My stomach is constantly sour. I walk around like I have terrible arthritis or something. My hands are swelling terribly, sometimes I can't even make a fist. I am experiencing numbness and tingling in my hands and weird things with numbness and tightness in my face as well. I am dropping things constantly. I am forgetting lots of things and struggle to recall things. I can't focus on my work. I am having nightmares. I am wanting to sleep all the time. I am bloated and sometimes have diarrhea and nausea, but then other times I am horribly constipated. My post herpetic neuralgia issues from shingles are much worse now and overall I am just so irritable and angry and emotionally numb. I know for some it is a simple choice, but I can't be alone in this struggle. Thanks for letting me getting all this out there. I hope someone can scare or encourage some sense into me. It is kind of insane what I do to myself. And I am just tired of dealing with all the food issues and health issues
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