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gluten free Oatmeal...hmmm

beemerw

By beemerw
in Related Issues & Disorders

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beemerw Rookie
beemerw
Posted

I have Hashimot's, Hypothyroidism, Gluten Sensitivities that literally react like celiac disease as well as brain injuries...so diet is very important for overall health for me and gluten is a killer, especially wheat for me...and yes, I have had the reactions of painful hives before i went gluten free and they bled awful and hurt and can be traced back to Glysophate reaction...so since 2017 i went AIP..but adding back foods has been a teeter totter since then...now in 2023 i learned a valuable lesson and can share this...

So stress kills me with the brain injuries and with my inflammation so weight is a problem...so eating very strict again...in this process i found reactions are easier to see, but was fooled...Quaker oats is gluten free and uses equipment they say which is and i have been eating this for over 2 months..loving the gift of a grain again...BUT..i noticed my digestion at first being great (yes i live on digestive enzymes and probiotics) and it started slowing down...i did not put 2 and 2 together that pretty much every grain has a protein and sure...Oatmeal is iffy depending on the individual...Now Bob's Redmill says 100% it is sustainably sourced....So i looked up Quaker Oats...that is controversial...

so the lesson..and now the labels are even starting to change to show glysophate free, even the small amount allowable may not be for your body and gluten free has to be looked at deeper, but my grain days of any kind are over...I guess that is a lesson in true elimination to really see and really gives you a gauge on your body and healing...

I thank you for this site and all who participate in it because to learn and just get to understand food nowadays and reactions to all the new chemicals, colors and dyes and additives is so scary and yes, even apples for me, i have to peel off the skin because of that shiny wax coating and just digestion itself for even organic ones....

I pray for a continued road to something better and continued healing for all of you...

 

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trents Grand Master
trents
Posted

The skin of the apple, as is the case with most fruits and tuberous veggies, is where most of the vitamins are. Could you run hot water over the apples to wash off the wax so that you don't have to peel them?

Wheatwacked Veteran
Wheatwacked
Posted

I can sometimes eat apple skin but usually it will upset my stomach. When I was a kid it was my grandmothers job to peel apples so I would eat them. I have the same trouble with cucumbers. Love them and they love me back but not the peel. Potatoes also.

1 hour ago, beemerw said:

my inflammation so weight is a problem

Over this past year I lost 30 pound of belly fat. I am pretty certain it was the combination of:

  • 500 mg B1 Thiamine
  • 500 mg B3 Nicotinic Acid
  • 500 mg B5 Pantothenic Acid
  • 1000 mcg B12
  • 840 mg phosphatidyl choline
  • 250 mcg vitamin D 10,000 IU

Dr Amen has done lots of work on repairing brain injury in football players.

 

Wheatwacked Veteran
Wheatwacked
Posted

Choline is needed for acetylcholine, nerve transmission in the brain and fat digestion. It, along with B12. folate and B6 can lower homocysteine, an independant indicator of inflammation. Only 10% of us eat enough choline. Choline is needed to prevent fetal neural tube defects.

Low iodine intake can cause Hashimoto, brain fog, breast cancer, cretanism.

higher levels of vitamin D is protective of autoimmune diseases and I think low vitamin D is the primary cause we are all so "immune system compromised".

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    • Aretaeus Cappadocia
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Aretaeus Cappadocia · Posted

      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.
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      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?
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