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Pre-diabetic Or Slow Thyroid Before Diagnosis?

Kristin81

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Kristin81 Newbie
Kristin81
Posted

I

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AliB Enthusiast
AliB
Posted

I suffered with hyperinsulinism and hypoglycemia for years then finally ended up diabetic about 11 years ago. I now know that I have had GI issues for years - my problem seems to be carbohydrates in general, not just gluten.

The only 2 times in my life I was well was when I ate low-carb and I am kicking myself now for not keeping it going.

Any damage to the gut will cause malabsorption. Nutrient deficiency impacts on the cells and if the cells can't function properly then disease will result.

I read recently somewhere that one doctor is finding that virtually all her patients with 'auto-immune' diseases also end up with Celiac. I beg to differ. I believe that Celiac is there all along, albeit in a 'silent' form. It is the Celiac or Gluten Intolerance that is causing the deficiencies that result in the so-called 'auto-immune' diseases.

Medical Science does not know what causes these diseases so they label them as 'auto-immune', but no-one is ever looking for deficiencies as a cause.

When I first started on gluten-free I was getting symptoms of thyroid deficiency. I took Kelp tablets for a while and after 2 weeks or so it was a lot better. Now my gut is healing I just take a good multivit and mineral every day.

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      Interesting I read that toasted kasha groats have nutty flavor which I thought like oatmeal with banana and yogurt. Yes quinoa I have for dinner looking to switch oatmeal to buckwheat for breakfast. I have to look into amaranth
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      I've never tried bananas or yogurt with kasha. It would probably work but in my mind I think of kasha as being on the savory side so I always add butter, peanut butter, or shredded cheddar cheese. Next time I make it I will try yogurt and banana to see for myself. Amaranth has a touch of sweet and I like to pair it with fruit. Quinoa is more neutral. I eat...
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      The basic seems more like oatmeal. You can also add yogurt banana to it like oatmeal right. I see rinsing as first step in basic recipes like this one https://busycooks.com/how-to-cook-toasted-buckwheat-groats-kasha/ I don't understand why since kasha is toasted and not raw. What about buckwheat flake cereal or is this better to go with.
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      makes sense. sometimes you learn one path and never question it until you see someone take a different path
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      By xxnonamexx · Posted

      Interesting I read that toasted kasha groats have nutty flavor which I thought like oatmeal with banana and yogurt. Yes quinoa I have for dinner looking to switch oatmeal to buckwheat for breakfast. I have to look into amaranth 
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      I've never tried bananas or yogurt with kasha. It would probably work but in my mind I think of kasha as being on the savory side so I always add butter, peanut butter, or shredded cheddar cheese. Next time I make it I will try yogurt and banana to see for myself. Amaranth has a touch of sweet and I like to pair it with fruit. Quinoa is more neutral. I eat it plain, like rice, with chicken stock or other savory things, or with coconut milk. Since coconut milk works, I would think yogurt would work (with the quinoa). I went to the link you posted. I really don't know why they rinse the kasha. I've eaten it for decades and never rinsed it. Other than that, her recipe seems fine (that is, add the buckwheat with the water, rather than wait until the water is boiling). She does say something that I forgot: you want to get roasted/toasted buckwheat or you will need to toast it yourself. I've never tried buckwheat flakes. One potential issue with flakes is that there are more processing steps and as a rule of thumb, every processing step is another opportunity for cross-contamination. I have tried something that was a finer grind of the buckwheat than the whole/coarse and I didn't like it as much. But, maybe that was simply because it wasn't "normal" to me, I don't know.
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      The basic seems more like oatmeal. You can also add yogurt banana to it like oatmeal right. I see rinsing as first step in basic recipes like this one https://busycooks.com/how-to-cook-toasted-buckwheat-groats-kasha/ I don't understand why since kasha is toasted and not raw. What about buckwheat flake cereal or is this better to go with. 
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