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Today Is My 2 Year Anniversary!


emcmaster

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emcmaster Collaborator

And even though I am not 100% better, I am 95% and am sooooo grateful!

Happy Anniversary to me!

:)


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Ursa Major Collaborator

Happy anniversary! I am glad you are so much better.

jerseyangel Proficient

Congratulations, Elizabeth! :D

I remember when you first joined the board....how time flies.

emcmaster Collaborator

Thanks ladies!!!

You both were so welcoming and so patient with all 8 million of my questions. It's funny how I don't think about gluten much anymore (unless I'm eating out) - it's kind of second nature.

I'm embarrassed I've been so absent from this board. How are you all doing?

Lisa Mentor

Congratulation Elizabeth! Dosen't it feel good to feel good.

Del Rookie

:rolleyes: That's wonderful!!!! Congrats, Elizabeth!!!!!

Del

GlutenGalAZ Enthusiast

Congratulations Elizabeth!!!

It is very helpful hearing how people are doing and that they are ___ amount of years gluten free. It is motivation for us all :D Thanks for sharing and Congrats again.


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happygirl Collaborator

Congratulations, Elizabeth! That is quite the milestone!!!!!

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    • xxnonamexx
      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 
    • Aretaeus Cappadocia
      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.
    • xxnonamexx
      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. 
    • Scott Adams
      Celiac disease can have neurological associations, but the better-described ones include gluten ataxia, peripheral neuropathy, headaches or migraine, seizures, cognitive symptoms, and, rarely, cerebral calcifications or white-matter changes. Some studies and case reports describe brain white-matter lesions in people with celiac disease, but these are not specific to celiac disease and can have many other explanations. A frontal lobe lesion could mean many different things depending on the exact wording of the report: a white-matter spot, inflammation, demyelination, a small old stroke, migraine-related change, infection, trauma, vascular change, seizure-related change, tumor-like lesion, artifact, or something that resolved on repeat imaging. The word “transient” usually means it changed or disappeared, which can happen with some inflammatory, seizure-related, migraine-related, vascular, or imaging-artifact situations.  Hopefully they will find nothing serious.
    • knitty kitty
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