Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Local Produce Etc Through Our Rural Resourses


Roda

Recommended Posts

Roda Rising Star

I learned today that I can order locally grown produce and other products through our local Rural Resourses mobile Farm Market. It's pretty cool. They offer baskets that have a varity of in season fruits/veggies, eggs, meats etc. Alot of the farms are self sustainable and organic farms and some with free range beef, chickens, lamb, etc. They have a family basket that I ordered which was $25.00 for a 1/2 bushel of a varity of things. I told them we had "alergies" to wheat, barly, rye and oats so they wouldn't send special things in the basket with any of these things, just the fruit/veggies, eggs and free range meats if they include it (I felt it would be too difficult to expain celiac). I can spend that much or more at the local grocery a week on that stuff. This way I am helping support our local farmers and they will deliver to my door! I don't know if other areas do this or not but worth checking into. I used to go to the local farm market, but I haven't been able to make it because of my work schedule. Now I don't have to worry.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



love2travel Mentor

That's awesome! Good for you for supporting the local farmers. We have nothing like that here but thankfully do have a tiny farmer's market for a few months each year. I tend to grow my own herbs and veg (and most fruits cannot survive our winters) and eggs/meats are supplied by local certified organic growers. There's nothing as great as fresh and local produce! You know the 100 mile diet? Well, in the area where our house is located in Croatia, it is the 10 mile diet including fabulous things from the sea - it is that local. Amazing.

Roda Rising Star

I try to grow a few things every season. Last year I had a bumper crop of tomatoes and was able to can some. I do select herbs in containers and plant just enough cucumbers and green beans to eat. I've also got colored bell pepper plants. I planted zucchini in a bag of garden soil (they look great) and did spinich and leaf lettuce the same way. The spinich is done but the lettuce is still going strong. Some of my garden stuff doesn't seem as nice this year so I wanted something extra.

lizard00 Enthusiast

I work with a local CSA that offers fresh, local organic produce, and sustainable meat. I LOVE it! And the produce is soo much better than anything you can get in the store. Seems like things like this are cropping up everywhere. I'm glad, it's so much better all around when you shop and eat local. AND I don't have to do a bunch of grocery shopping, which I have to say doesn't bother me at all! B)

Jestgar Rising Star

Nice. My CSA has a local store. You just go in, collect what you want, weigh it, tally the cost, and put a -'that much' next to your name on the sheet.

domesticactivist Collaborator

We buy from farm stands in the summer. Other times of the year we buy direct from several farmers, sometimes through our buying club. Buying clubs are really cool - members arrange buys with local farmers and then people in the club sign up for how much of it they want. The drop is handled by the person who set it up. We also have an Azure Standard and Hummingbird drop through the buying club. We get our raw milk by being in on a cow share. I feel very fortunate to live in a region where we have a long growing season and lots of local, organic farmers! (Pacific NW)

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    2. - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    3. - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    4. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,340
    • Most Online (within 30 mins)
      7,748

    Abbyyoung417
    Newest Member
    Abbyyoung417
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • SilkieFairy
      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.