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Do You Have Similar Symptoms?


Ucat

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Wheatwacked Veteran
On 5/5/2022 at 2:36 PM, Ucat said:

I'm now thinking of starting a chart where I log all health benefits I get while eating a good diet so that I can see (and remember) the progress.

A sample chart: http://nutrientlog.doodlesnotes.net/


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Scott Adams Grand Master
On 5/15/2022 at 3:40 AM, Ucat said:

I've now spoken with my doctor and requested the total IgA blood test. They only have 5mins per patient these days so she was very rushed and said that if I didn't have any IgA I wouldn't have any saliva or other body secretions. She thought the blood test was unnecessary and if she ordered it the lab would reject it. Apparently rheumatoid and autoimmune tests they've done previously would have shown if I had any autoimmune problems. I'm not convinced this is correct but she was getting annoyed with me trying to ask further questions so I gave up. Not sure if there is a way to do this test privately somewhere... It's a shame I didn't do the Genova Labs celiac profile test at the same time as doing the celiac blood test with the NHS. Now I haven't been eating gluten anymore...

It's really unfortunate that your doctor doesn't understand basic blood test procedures for celiac disease. The protocol is supported by the Mayo clinic, and it begins with an IgA test, which then determines the other tests to follow it, but in reality, most doctors just order the entire panel at once so you don't have to go back several times:

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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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