DawnS

Thank you.

I will give it some time and see if it clears up.

When we were trying to diagnose my hair loss and inability to loose wieght I got my thyroid test. One test came back slightly hypo and then the next test was fine...so they told me that my thyroid was probably fine adn the lab maybe made a mistake.

Thank you for your help,

Jennifer

I'd been told for quite a while that my thyroid was fine when I knew something wasn't quite right with it. The tests that most dr's do show some thyroid issues, but ignore others. The tests done by a "regular" doctor came back normal. But I switched to a holistic dr who checked my T4 to T3 conversion (sorry I don't know the name of the test). I am producing enough T4, but my body wasn't converting it to the usable T3. I wouldn't give up my T3 supplement for anything!! I lose weight a lot more easily and I have a ton more energy. If you think it's your thyroid, I'd suggest that you keep looking into it.

Regarding the post of the stored up toxins...that sounds right on the money to me. I go through cycles of that every so often. But each one gets less painful and shorter. Drinking lots of water and getting lots of rest helps your body deal with it too. Here's a link to a short article on "healing crisis" Open Original Shared Link There's more detailed info scattered over the internet, but this looks like a good quick overview.

If you make the cheese before I do let me know, and I'll do the same. I don't think I have enough agar agar right now though.

I will :-) I've been working a lot lately, so it might be a while. And I saw agar agar flakes, but I think I'm gonna keep looking for powder. I'm also going to check an asian market...kind of expensive at the health food store. Thanks for the suggestions. It's nice to hear from folks that have been doing this longer than me! In fact, it's nice to "talk" to folks that even know what I'm talking about.

ooo...and mac and cheese? i just discovered a gluten free elbow macaroni i like. i did it with beef and gravy this week, but cheese?...it's a beautiful thought!!

Thanks for posting the recipes (and for giving me the link to them on the other board)

I do have a question though...The gels I've found are corn based and regular gelatin is pork based...both are no-no's for me. Does anybody know whether agar agar would work in the cashew cheese recipe? I've never worked with it before, but from what I've read, it sounds like it should work like gelatin.

I love cashews for making "cheese". They are such a versatile nut!

That sounds great! After reading here that you can do that, I did an internet search for a cashew cheese recipe. All contained yeast flakes of some sort...I'm sensitive to yeast too. Is your recipe different, or does anyone know of a substitute for the yeast?

Thanks

Dawn