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About gfbrooklyngal

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  1. I just saw this now--not sure if you've figured things out yet, but I had very similar symptoms about four years ago, and after 10 months(!!) of not having a period they finally diagnosed me with Polycystic Ovarian Syndrome (PCOS). My doctor discovered it through blood tests, which showed that I had slightly higher than normal levels of testosterone and slightly lower than normal estrogen. Some doctors also diagnose it through pelvic ultrasound, but mine didn't do that with me because he was doubtful that I actually had the syndrome--many doctors think that PCOS can't happen to thin people (about 60 percent of PCOS women are obese and often have diabetes, and those happen to be the cases that get the most attention). It might be worth it to check with your doc about PCOS if you haven't already. I now take a birth control pill that's specifically tailored to PCOS (it's called Yasmin, and it has only one hormone instead of a combination, which most pills have). I started getting periods again and stopped losing weight, but I still have the recurrent yeast infections, the "IBS" (my doc calls it that, even though she acknowledged that I probably have non-celiac gluten intolerance since our trial of the gluten-free diet helped a lot), and intermittent constipation (though going gluten-free cut that down a lot). I'm now also taking acidophilus pills on the advice of a naturopathic doctor, who said that recurrent yeast infections are a sign of candida overgrowth. I had been on antibiotics for two years for acne, and long-term antibiotic use can kill the body's good bacteria, making candida infection more likely. It seems to be helping some, though like you I often get symptoms after eating sweets. I hope some of this is helpful in pointing you toward a diagnosis, and I wish you all the best--I know how horribly frustrating it is to go through this kind of thing. Take care!
  2. That's a good suggestion with the tapioca, RiceGuy; that would help me know for sure. I wondered if it was a problem specific to Bob's, but I also noticed that tapioca flour/starch showed up in some granola from Enjoy Life that gave me trouble--that's what led me to the deduction that it was tapioca, since that was the only ingredient that all the foods had in common. But it definitely could be that my system is not ready for many starches yet. I do seem to do much better (no GI symptoms at all after eating) when I stick to meats and veggies alone; even having rice or quinoa with a meal can sometimes make my tummy rumble a bit. I also have insulin-resistance, so I'm not supposed to eat too many carbs anyway!
  3. Thanks for the tips, everyone! It's good to know that other people are going through the same thing. I'll definitely give those Martha recipes a try--Babycakes' brownies look amazing (haven't tried them yet in the store). And it's great to know that all those Gluten-Free Pantry mixes are "safe!" A few questions, though: What's the difference between starches and flours? I have seen some recipes that use the terms interchangeably and some that specify one or the other. Also, if soy flour seems to be a problem for me, does that mean that the soy lecithin in most commercial baking chocolate is also a no-no? I've had issues with flourless chocolate desserts before, but I'm not sure whether the problem was with the soy lecithin, maybe cross-contamination, or (God forbid!) with chocolate itself.
  4. Hi everyone, I'm a new member here, but I've been reading for a while and find these boards incredibly helpful. I just discovered that I'm gluten-intolerant a few months ago, and I feel a million times better on the gluten-free diet--except when I eat certain packaged gluten-free foods and bake with certain flour mixes. The culprits seem to be tapioca and soy flours, which give me terrible symptoms pretty much instantly (though they're different symptoms than what happens when I get glutened), and I've read that some people here have the same issues. The Bob's Red Mill all-purpose flour and all their yummy bread and brownie mixes are off-limits for me now, so I'm looking for a good all-purpose flour mix that I can make myself without these problematic flours. Can anyone explain why tapioca shows up in so many baked goods and how I might substitute for it? I know it can be done--there's a great bakery called Babycakes here in NYC that uses a garbanzo-fava-sorghum blend, but I'm not sure in what proportions (they don't have a cookbook or anything). I'm planning to adapt this great recipe for crisp-chewy chocolate chip cookies this weekend, so I'd also appreciate it if anyone has tips to share on achieving that texture with gluten-free flours. Thanks!!
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