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About hangininthere

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  1. Everyday toxin overload can cause anxiety too, if you have a sluggish system like I do. I've got my anxiety under control the past few years, finally. Here's what helps me. I only take these a few days at a time as needed, then off them a few days or weeks at a time. I get my supplements at GNC, except for three at Walgreen's drugstore, and the cinnamon off my spice rack. Magnesium, high dose 1,000 mg. Black Cohosh GABA St. John's Wort Cinnamon Liquid sublingual mega B-Complex And to detox: Charcoal Chicory Root Liquid Chlorophyll And if you're a shallow breather or breath-holder like me, just remembering to breath helps a lot too (I always forget to remember though).
  2. Most cigarettes contain additives, which can contain gluten. If it doesn't say 'additive-free' on the cig pack, it has additives. I too roll my own additive-free American Spirit tobacco. I use Rizzla filtered rolling papers which I think are gluten-free too. Winstons are additive-free too, says on the cig pack. But I don't know if their papers are gluten-free. I feel better on the American Spirit tobacco and Rizzla filtered rolling papers. Best wishes to all, Patti
  3. Plain water doesn't 'soak in' with me either, leaves me feeling just as dehydrated. But when I add a splash of bottled concentrated lemon juice to my glass of water, it soaks in and I feel hydrated. You could try this. Just add a splash of bottled concentrated lemon juice to your glass of water. Of course fresh lemon would be better, as the bottled juice has a preservative in it. But I can't get to store for fresh lemons on a regular basis, so I use the bottled concentrate. Best wishes to all, Patti
  4. Thanks for the info. I just now looked up both xanthan gum and guar gum on-line some more, and found these interesting tidbits: Xanthan gum is made from a certain type of bacteria that causes black rot to form on broccoli and some other types of veggies. And has something to do with corn. Don't know if those allergic to corn would have a reaction to it or not. Xanthan gum and corn are high in salycilates, for those allergic to salycilates. This was from a comment by a reader on that site's article. Here are the sites: Xanthan gum: http://www.wisegeek.com/what-is-xanthan-gum.htm Guar gum: http://www.wisegeek.com/what-is-guar-gum.htm Guar gum is much more inexpensive than xanthan gum. Best wishes all, Patti
  5. Winston cigarettes are additive-free. Heavy chain-smoker here. I keep trying to quit but no luck yet. Cigs make me sick all over, want to quit so bad, but when in cig withdrawal I get horrible brain fog and can't function, so I'm trapped like a rat in this addiction, need the cigs to feel normal. If I could afford cigs and they didn't make me feel sick, I'd just keep smoking and not worry about quitting, but they do make me sick to begin with, and I can't afford them anymore with the way prices have sky-rocketed. The cigs with additives make me way sicker. Winstons are expensive - I changed to Winston a couple of years ago in hopes of getting 'unhooked' off the addictive additives of the cheaper generics I was smoking, then when I tried to go back to the generics last week to save money, they made me a thousand times sicker. So Winston it is, til I can manage to quit somehow. P.S. Here's a site that lists cigarette additives ingredients, and it says wheat extract and flour, and rye extract (they're listed on the third page of the alphabetical list of ingredients). http://quitsmoking.about.com/cs/nicotinein...ingredients.htm Best wishes all.
  6. I'm just guessing, but I think white rice flour would be interchangeable with brown rice flour in recipes, same thing I'm assuming. Best wishes to all.
  7. There are some state-of-the-art doctors who specialize in testing for behavioral food allergies. They test you with sublingual liquid drops of food allergens. This testing is far more accurate than the pin-prick testing on back for allergens, especially more accurate for behavioral food allergies that cause neurological symptoms. My insurance won't cover that kind of specialist, and I can't afford it in cash myself. But if your insurance would cover it, or you have the cash, it would be well worth the testing. My constipation isn't caused by soy, I just have 'sluggish bowels' I'm guessing. Magnesium is a good natural laxative, that is if magnesium agrees with you like it does me. I have severe Chronic Fatigue Syndrome and Bipolar NOS on the Depression side, plus Attention Deficit Disorder, all medical conditions that cause varying degrees of brain-fog and cognitive problems, so I'm gettin' it from every which way but loose. But getting off of glutens and soy improved my concentration enough to be able to get out into the kitchen and concentrate enough to cook and bake me and son's special diet. I hadn't been able to cook or bake for nine years prior when my brain-fog got worse, but can now. My brain-fog still bad though in every other way, can't concentrate to read books anymore, shoot. Good luck to you in finding out why you're having such brain-fog. Keep experimenting around, good job. I too, am always on the look-out for what other foods may effect me, haven't gotten any further than gluten and soy though yet, but will keep trying. I think milk spaces me out, I need to get serious about having a milk-free trial. Yet I hate to do that, because milk calms me down nicely at the same time too, without it I get antsy. Calcium pills make me sick as a dog for some reason, so that's out. Have you tried digestive enzymes? They help me feel better, help me absorb the nutrition I eat. I get mine at GNC, the ones that say gluten-free and soy-free on the bottle. And acidophilus helps my digestion and overall health, too. I get it at Walgreen's drugstore.
  8. 'Behavioral Food Allergies' cause neurological symptoms such as brain fog, and also they can cause symptoms such as anger and mood swings and the like. And a 'regular' food allergy gives you physical symptoms such as trouble breathing or a rash and other physical symptoms, ranging from mild to anaphylactic shock. I haven't been tested by a doctor for anything, I'm just guessing from my symptoms. I call myself gluten and soy intolerant, because I certainly can't tolerate them, ha. I think that whether an intolerance or allergy, we must avoid contact with the offender either way, if we don't want symptoms from it. I too suffered from constipation all my life, including after getting off glutens and soy - my constipation remained the same - I too go ten days inbetween bowel movements. I think mine is from 'sluggish' bowels, they just won't move on their own. Nothing and I mean nothing helped until I discovered magnesium a year ago, and now I go every morning like clockwork. I get my magnesium capsules at the GNC health supplement store, the GNC brand Magnesium 500, they are gluten and soy free. What a relief to have found something that works - that helps clear up some brain fog right there, really perks you up to stay regular. The magnesium has helped my sleep apnea tremendously too, and I wake up much more alert instead of in a total fog for hours as before. I take a high dose, two 500 mg. capsules at bedtime every night. Anything less doesn't work for me at all.
  9. I'm not sure about corn starch or not, it might work, don't know one way or the other, but I'll try it next batch since I'm out of potato starch now myself. I accidentally made a batch with just rice flour and tapioca flour last week (followed the wrong recipe I was working on revising), and it tasted great, but broke too easy when I tried to eat them when first cooled, but after sitting in container all night they firmed up nicely.
  10. Oh Lord, I have to revise the directions in my above recipe, so sorry, dang it! Whenever I've let the crackers cool on the cookie sheet before removing... I've always - hot right out of the oven - very gently slid each cracker around to break the bond, then let it cool on pan. Well, I just now baked a batch and tried not doing that, just left them sit and cool on cookie sheet. They stuck to cookie sheet and totally crumbled when cooled on pan when I tried to gently slide them and when I tried to remove them with spatula! I'll use that batch for graham cracker crust for my cheesecake, I'll freeze it til I get to store for cheesecake ingredients (never mind, I'm eating the broken pieces, it won't make it to cheesecake). So I'm editing my original recipe above to include "gently slide each cookie hot out of the oven to break bond, then cool completely on cookie sheet before removing".
  11. I thought graham flour was a separate grain unto itself, but when I looked it up to see if it was gluten-free, I found out it's a wheat flour that is just specially processed and was named after the guy who invented that process, Graham. These graham crackers taste just like regular graham crackers, don't need graham flour at all. Of course you have to be used to the taste of the guar gum or xanthan gum and the gluten-free flours, which I am now. (Wheat probably has a 'funny aftertaste' too, of course, when you're not used to it, haha.) I use guar gum in everything, but xanthan gum is the same measurement I've read, and I use the same amount of guar gum in recipes that say xanthan gum, so I agree they're both interchangeable. So glad to have graham crackers again. And these are so easy to make. {I make my own flour mix and keep it on hand for certain recipes such as these graham crackers - I keep the flour mix in the freezer in a gallon-size zip-lock freezer baggie along with my other flours in the same size baggies, they stay fresh and they're immediately useable right out of the freezer}: *FLOUR MIX 3 cups brown rice flour 1 cup potato starch flour 1/2 cup tapioca flour GRAHAM CRACKERS 2 3/4 cups *flour mix 1/4 cup brown sugar 1 teaspoon guar gum 1 teaspoon baking powder 1 teaspoon baking soda 3/4 cup butter 1/4 cup honey 1/3 cup milk Directions: 1. Preheat oven to 350 degrees F. 2. Mix the dry ingredients together well 3. Cut in butter 4. Add the honey and milk 5. Mix together well til dough forms a soft firm ball 6. Roll dough into walnut size balls 7. Flatten to 1/8 inch thick on an ungreased cookie sheet 8. Prick each cracker several times with a fork. 9. Bake at 350 degrees F. for 12-15 minutes 10. Remove from oven and IMMEDIATELY GENTLY SLIDE EACH CRACKER TO BREAK THE BOND FROM THE PAN, THEN let COMPLETELY COOL ON COOKIE SHEET before removing - important so each cracker firms and sets because it will crumble if you remove it while it's still hot (or even cooled if you haven't slid cracker hot out of oven to break bond). ***My Personal Tips: I use my hands to mix everything together each step of recipe. And I use my hands to flatten the dough onto the cookie sheet, or sometimes a slotless hard plastic spatula I have, if I can get the dough not to stick to it, have to rub the dough on the spatula to grease it up sometimes so as not to stick. Flatten the cracker dough to 1/8 inch thick, it looks real thin, but puffs up just right to the thickness of a graham cracker - don't want the crackers to bake up to be too thick and soft. And be sure to remember to let the crackers cool completely on the cookie sheet after gently sliding each cracker immediately after removing from oven, so they'll set and firm up and not crumble when you remove them.
  12. If I eat eggs more than two days in a row, they put me into a deep depression. So I space my egg meals out. I found this out when I was on a diet and was having boiled eggs in my tossed salads days in a row. And if my son has eggs too many days in a row, they give him a temper. It's called something like 'behavioral food allergy' when you have a neurological reaction to any food, it could be different things with different people. For me it is eggs (along with gluten and soy). The eggs in my baked goods don't bother me or my son, it's just when we eat a lot of eggs every day for more than two days in a row. So keep experimenting til you find out what agrees with you and what doesn't. Keep up the good work. Best wishes.
  13. Yikes, that Tyson disclaimer! Scary! Sounds very unprofessional to be so secretive like that about allergens required by law to be listed! This subject came up on another gluten-free forum, and I told my Coca Cola experience. It dawned on me during the recent discussion on the other forum, that when I bought that Coke that I truly believe I got glutened from and still believe it... I had bought it at the tiny pizza shop next door to the laundromat I was at. Because a member on the other forum asked me if the glutening could have come from something else and at first I said no way then got to think think thinking, double-checking, and remembered the pizza shop. It is possible I got glutened from breathing in the wheat flour which was probably rampant in the air at the tiny pizza shop, but I still think it was the Classic Coke. When you breath in gluten flour, it ends up eventually making its way to the back of your sinuses and down the back of your throat and swallowed. I bought a liter (two liter?) biggest bottle they make and drank a few sips from the container out in the van. So now I'm wondering if it was indeed the Coke or was it flour in the air at the pizza shop I bought it from? Best wishes to all.
  14. As with gluten, when me and son eliminated soy we had an immediate improvement by the next day. But many people take way longer to notice improvement, whether off of gluten or soy. I'm going to edit my other post above to say to watch out when trying soy lecithin, because as with soybean oil, some can have it and some can't. Best wishes to all.
  15. Me and my adult son are soy intolerant. He gets nauseated and I get brain fog and depression and achiness. We found this out within weeks of going gluten free - my son first noticed it, then when I started leaving out soy along with gluten, I noticed it too. Me and son are able to have the ingredient soy lecithin, I've read that the allergen in soy is lost in the processing of the soy lecithin. But watch out when trying soy lecithin, because some people can have it and some not, just as with soybean oil I mention below. Was so glad to find out we can now have certain chocolate candy bars and powdered instant chocolate mix for chocolate milk, had went a full year without it. (But watch out for Hershey's chocolate candy, some people have had trouble with it, as it can contain a tiny amount of gluten without listing it on the ingredients, something to do with the Codex 'law' allowing the companies to list a product as gluten-free when it has under a certain small percentage of gluten in it. The labeling laws need a lot more improvement, but are coming along better than before.) Soybean oil is said to lose the soy allergen in processing, and is said on the list on the link I posted to be safe but adds that some people may be sensitive to it. But me and son have both been afraid to try it, because it was the soybean oil in the peanut butter he used to like that made him realize soy was now making him sick. It wasn't the peanuts that made him sick either, because he eats tons of soy-free peanut butter now just fine (Skippy Natural Peanut Butter, made with palm oil instead of soybean oil). I switched from margarine to butter, since margarine is made with soybean oil. The link I posted below lists margarine as okay, but it states in the soybean oil part of the list as okay that some individuals may be sensitive to soybean oil. Soy didn't make my son sick until the gluten suddenly started making him sick, both hit at once. When I immediately started cooking him gluten-free foods (and then soy-free also), I ate the same as him and found out that was why I had been so extra sick for the previous nine years. My son did test the soy lecithin in chocolate candy first and did fine on it, so I then tried soy lecithin and I can have it. Although some soy-intolerant people can have soybean oil, I'd eliminate it during your soy-free trial, just in case it effects you like it does my son. The same with soy lecithin, eliminate it during your soy-free trial, just in case. Here's a link to a list of label ingredients that mean 'soy' - and I put part of the list here below. http://www.lpch.org/DiseaseHealthInfo/Heal...llergy/soy.html Such as 'textured vegetable protein' can mean soy, and 'flavoring' and 'vegetable starch'. The list says yogurts are okay if they don't have soy based ingredients in them, but the flavored yogurts I have seen list 'flavoring' on the label so I've been too chicken to try them - I just buy plain yogurt and add my own flavorings. And not on the list below, I have included 'magnesium stearate' that is a common filler in vitamin pills and most all pills and the like, can be soy-derived. Some whole turkeys or cuts of turkey have soy added - I get the Honeysuckle White Whole Turkey that is soy-free - I e-mailed the company to check, and me and son had no problem with the Honeysuckle White. We can't have hot dogs, they give me a reaction and I haven't had any in the house so my son hasn't tried them - they don't all say 'soy' on the labels either (even though by law they're supposed to), just a term meaning soy in the ingredient list on label, as the list of terms below in the 'may contain soy' warns us of. How to read a label for a soy-free diet: * hydrolyzed soy protein * miso * shoyo sauce * soy flour * soy grits * soy nuts * soy milk * soy sprouts * soy protein concentrate * soy protein isolate * soy sauce * tempeh * textured vegetable protein (TVP) * tofu Other possible sources of soy or soy products: * flavorings * hydrolyzed plant protein * hydrolyzed vegetable protein * natural flavoring * vegetable broth * vegetable gum * vegetable starch To avoid soy and soy products: * Contact the manufacture to identify the natural flavorings in foods. Ask if they use soy as a carrier protein for the natural flavoring. * Flavorings may be soy based. * Hydrolyzed plant and hydrolyzed vegetable protein in the US are likely to be soy. * Contact the company to identify vegetable broth, gums, and starches, as they have the potential to be soy.
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