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- Rejoicephd replied to Rejoicephd's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease34Struggling to get into a good pattern
You called it @knitty kitty. I went to another health care provider for another opinion, and based on some tests they did, they suggested I might also be dealing with a fungal issue (candida and/or mold). I saw that you mentioned before in this chain that some people on this forum also get Candida infections. So it seems that I am possibly dealing that... -
- lmemsm replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease38Supplements for those Diagnosed with Celiac Disease
I'm concerned about calcium. I don't think I'm getting enough especially since I ended up having to get off dairy when I went gluten free. However, if you have too much calcium, it can deposit in the wrong places and you can get thinks like bone spurs. I'd like find a decent supplement for that. Was thinking of looking into the algae based calcium supplements... -
- lmemsm posted a topic in Gluten-Free Recipes & Cooking Tips0
bread
Wanted to tell someone, I finally made an edible gluten free bread. It took me several hours to make and it didn't taste like what I was trying to make, but it did taste like a bread. Was looking all over for bread machine recipes and I ran across this one on the Internet: https://www.snapcalorie.com/recipes/gluten_free_oat_challah_bread_machine.html ... -
- Scott Adams replied to MMeade's topic in Coping with Celiac Disease6Gluten Allergy
The concept of "over-methylation" as a common clinical condition is not supported by mainstream medicine. While methylation is a crucial biochemical process, the idea that people frequently become "over-methylated" and that this is linked to B6 deficiency is a speculative theory, not an established fact. -
- Rejoicephd replied to Rejoicephd's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease34
Struggling to get into a good pattern
Oh cool! We have similar stories! I’m a microbiologist with an interest in metabolism. Been getting more and more fascinated by nutrition in recent years. I will check out your blog . Thanks !
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By Rejoicephd · Posted
You called it @knitty kitty. I went to another health care provider for another opinion, and based on some tests they did, they suggested I might also be dealing with a fungal issue (candida and/or mold). I saw that you mentioned before in this chain that some people on this forum also get Candida infections. So it seems that I am possibly dealing that issue in my gut as well. I think some of the symptoms that I've been not able to understand now make a lot of sense within this context (such as why eating dairy and sugar sometimes causes me to get headaches, joint pain, chills, feel like I have the flu... if these things are making the candida infection worse by feeding the candida, and then my body responds by trying to fight it off, then I basically am fighting off an infection, which is exactly what it feels like). The flu-like reaction that I get when I eat dairy is a distinct reaction than the one I get from getting glutened (which is also bad, but different: headache, sharp abdominal pains, gas, diarrhea). That's what made me think there was something else at play. -
I'm concerned about calcium. I don't think I'm getting enough especially since I ended up having to get off dairy when I went gluten free. However, if you have too much calcium, it can deposit in the wrong places and you can get thinks like bone spurs. I'd like find a decent supplement for that. Was thinking of looking into the algae based calcium supplements since they're more natural than some of the others available, but seem rather expensive. When possible, I try supplement with food sources. One or two Brazil nuts usually have the full RDA for selenium. One Barbados cherry has the daily RDA for vitamin C. I also use seaweed to help supplement iodine since I don't use iodized salt.
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Wanted to tell someone, I finally made an edible gluten free bread. It took me several hours to make and it didn't taste like what I was trying to make, but it did taste like a bread. Was looking all over for bread machine recipes and I ran across this one on the Internet: https://www.snapcalorie.com/recipes/gluten_free_oat_challah_bread_machine.html Used it as a starting point, but I swapped out the tapioca with arrowroot and the xanthan gum with guar gum and glucomannan. I also made it using the gluten-free pizza mode on my Panasonic bread machine and then took the batter out and put it in a bread mold to give it some shape. I let it rise another 20 minutes and baked it at 350 degrees Fahrenheit for 20 minutes in the oven.
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By Scott Adams · Posted
The concept of "over-methylation" as a common clinical condition is not supported by mainstream medicine. While methylation is a crucial biochemical process, the idea that people frequently become "over-methylated" and that this is linked to B6 deficiency is a speculative theory, not an established fact. -
By Rejoicephd · Posted
Oh cool! We have similar stories! I’m a microbiologist with an interest in metabolism. Been getting more and more fascinated by nutrition in recent years. I will check out your blog . Thanks !
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