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- trents replied to HelloFlowersGoodbyeFlour's topic in Related Issues & Disorders2Anyone else get a lot of upper respiratory infections?
Since initially getting your D checked a few years ago, has it since rebounded to normal levels? Sounds like at some point you got it checked again. -
- Scott Adams replied to HelloFlowersGoodbyeFlour's topic in Related Issues & Disorders2Anyone else get a lot of upper respiratory infections?
Yes, some people with celiac disease do seem to deal with frequent infections, especially if they have ongoing inflammation, nutrient deficiencies, asthma/allergies, or another immune issue going on. Low vitamin D can also affect immune function, so it would be reasonable to ask your doctor to recheck vitamin D, iron/ferritin, B12, folate, zinc, and possibly... -
- HelloFlowersGoodbyeFlour posted a topic in Related Issues & Disorders2Anyone else get a lot of upper respiratory infections?
This seems to be frequent. If I’m in a large crowd I know I will pick up something. A few years ago I had a really bad case of pneumonia, then I had some blood work done which said I had very low vitamin D. I was getting sick every other week when I’m working i or just being around people I get head colds, bronchitis, pneumonia etc. ... -
- HelloFlowersGoodbyeFlour replied to Mrs. Cedrone's topic in Related Issues & Disorders11
Canker sores
I get them when I either ate something that doesn’t agree with me or close to my cycle- 1
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- Aretaeus Cappadocia posted a topic in Gluten-Free Recipes & Cooking Tips0Pineapple Chicken (boneless) Breast with Salsa and Coconut Rice
Here is a recipe I highly recommend. Wonderful flavors and very satisfying. As written, chicken fits in a 12 inch sauté pan. I've tried doubling this recipe - I had to cook chicken in two batches, setting one batch on a plate while finishing second batch. Once preliminary cooking was finished, the same 12" pan was able to fit combined batches for rest ...- chicken
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Since initially getting your D checked a few years ago, has it since rebounded to normal levels? Sounds like at some point you got it checked again.
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By Scott Adams · Posted
Yes, some people with celiac disease do seem to deal with frequent infections, especially if they have ongoing inflammation, nutrient deficiencies, asthma/allergies, or another immune issue going on. Low vitamin D can also affect immune function, so it would be reasonable to ask your doctor to recheck vitamin D, iron/ferritin, B12, folate, zinc, and possibly general immune markers if this keeps happening. Also, people with celiac disease can have reduced spleen function, or hyposplenism, which is one reason some celiac organizations recommend pneumococcal vaccination or making sure you are up to date on pneumonia-related vaccines. Since you are getting bronchitis, pneumonia, and frequent colds in your late 20s, I would not just brush it off, especially if symptoms are lingering after a week and a half. It may or may not be directly from celiac, but repeated respiratory infections are worth documenting and discussing with your doctor, and possibly with an allergist/immunologist or pulmonologist. -
By HelloFlowersGoodbyeFlour · Posted
This seems to be frequent. If I’m in a large crowd I know I will pick up something. A few years ago I had a really bad case of pneumonia, then I had some blood work done which said I had very low vitamin D. I was getting sick every other week when I’m working i or just being around people I get head colds, bronchitis, pneumonia etc. Right now I’m dealing with bronchitis after being around group of people. Is this common with celiac or could it be the low vitamin D again or maybe I’m just more susceptible to these types of infections. I’m not sure (My doctor doesn’t seem to think it’s a big deal told me to take my inhaler and it should clear up it’s been about a week in a half now.) I’m in my late 20s, was diagnosed with celiac disease as a teenager. Anyone else relate? -
By HelloFlowersGoodbyeFlour · Posted
I get them when I either ate something that doesn’t agree with me or close to my cycle -
By Aretaeus Cappadocia · Posted
Here is a recipe I highly recommend. Wonderful flavors and very satisfying. As written, chicken fits in a 12 inch sauté pan. I've tried doubling this recipe - I had to cook chicken in two batches, setting one batch on a plate while finishing second batch. Once preliminary cooking was finished, the same 12" pan was able to fit combined batches for rest of recipe. Kind of a hassle, but I had a large package of chicken and I was happy with extra leftovers. I tend to use red onion in preference to shallot as I prefer the stronger flavor. Pineapple Chicken Breast with Salsa and Coconut Rice Ingredients 1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces (I use kitchen shears) 1/3 cup low-sodium gluten-free soy sauce (or coconut aminos) 1/3 cup pineapple juice 2 tablespoons brown sugar 2 tablespoons gluten-free ketchup (plain ketchup tends to be safe but read the label) 1 shallot, chopped (or red onion) 4 cloves garlic, chopped 1 tablespoon grated ginger 1 pinch red pepper flakes (more if you like) 2 tablespoons sesame oil, or extra virgin olive oil 1/4 cup chopped cilantro Pineapple Salsa 2 cups canned pineapple chunks (or fresh pineapple; crushed pineapple works, but is less preferred) 1/2 small shallot, finely chopped (or red onion) 1 jalapeño, seeded (if desired) and chopped (depending on your tastes, this could be doubled) juice of 1 lime 2 tablespoons fresh thyme leaves (dried are ok) 1 avocado, diced Instructions • In glass jar, whisk together soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and chili flakes. • Pour 1/3 of sauce over chicken and let sit 15 minutes or up to overnight in fridge. • Meanwhile, make the salsa: combine all ingredients in bowl. • Heat oil in large skillet over medium-high heat. Add chicken, cook 5 minutes until cooked through on both sides. Reduce heat to medium and pour in remaining soy sauce mix. • Cook until sauce glazes chicken and begins to caramelize, about 5 minutes. Remove from heat and stir in cilantro. • Serve chicken over rice and spoon salsa over chicken. Sprinkle on diced avocado and squeeze of lime. Coconut Rice: • Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to low boil. • Add 1 cup basmati rice and pinch of salt. Stir to combine, cover, then turn heat down to lowest setting possible. • Allow rice to cook 10 minutes on low, then turn heat off completely and let rice sit, covered for another 15-20 minutes (don’t take any peeks inside!). • Remove lid and fluff rice with a fork. Instant pot alt. for Coconut Rice: 2 cups white rice, pinch of salt, one 14 oz can coconut milk and one can water, mix, then cook 3 min with slow release. Fluff with fork and serve. This recipe has some minor modifications from the original at www.halfbakedharvest.com/pineapple-chicken/
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