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Offthegrid

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About Offthegrid

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  1. Soy milk is YUCKY! Try Rice Milk (but some avoid Blue Diamond because of trace amounts of gluten). Or try almond milk, but if you can't tolerate soy, then you may have problems if it contains soy lecitin. I tried hazelnut milk, but I think rice milk is better.

    In baking, you can try substituting coconut milk. Coconut oil can take the place of butter, margarine or shortening in some recipes.


  2. Something systemic is definitely going on with you. Your digestion issues, rashes, bacterial vaginosis all point to an overload of the beasties, toxins, deficient/hyper immunity, etc.

    I'm discovering this thread and doing lots more research now that it's clear to me I have multiple food intolerances. And, ahem, have had some other issues mentioned here. *blush blush*

    I'm questioning what's causing all these food intolerances in my case. I initially did come back negative for parasites from a stool sample somewhere around August 2006 months before "gluten intolerant" dx via blood test.

    Beasties I'm guessing you mean overgrowth of bacteria. I was curious what you meant by "deficient/hyper immunity"?


  3. Update: Four days after giving up potatoes, I had a normal BM today. I've been eating rice, so at this point I can tolerate that. I only wonder if in more time I won't be able to tolerate rice either.

    I guess my choice now is live with not being able to eat gluten, casein, nightshades or soy, or trying this diet to see if one day I can again tolerate potatoes and possibly even dairy. I may wait until after the holidays, but what I've read so far seems very promising. And because I've already given up so much in my diet, it would not be very much more restrictive after the introductory phase.


  4. You've been on a gluten-free diet for 2 years. You feel better. What more proof should you need?

    I think a responsible doctor would write whatever note you may need for tax purposes. I personally have a note that I carry around from the doctor that says I need to travel with food (just in case some stupid movie theater or amusement park manager decides to give me a hassel). I declined the biopsy.


  5. 'Offthegrid' is actually something I thought up when I switched jobs. Although it would be neat to be able to be self-sufficient like that...

    Woolwhippet, I am so pleased to hear your success with it. It just seems at this point no matter what I eliminate, I'm still having symptoms. I eliminated dairy months ago, but am curious to see if I could eat the homemade yogurt. That would be absolutely heavenly. Every once in a while I have a normal BM, but I can't seem to link it to a specific food I avoided.


  6. You also can use flexible spending accounts. This is really neat because you set aside pre-tax dollars, and then get reimbursed for the DIFFERENCE in the cost of gluten-free food. Imagine how much this adds up to in flour alone.

    Essentially, it's like getting 25% off the food because you get to use pre-tax dollars.

    You do need a doctor's note stating the necessity of the food to treat a medical condition.


  7. I was angry for a long time about the diet. I felt so cheated. It felt so unfair. I'd look at someone eating gluten and get mad. Sometimes I cried. And too often I cheated.

    Now unfortunately for me I am discovering multiple food intolerances. It is still trial and error. But I am so much better than I was a year ago when I was dx'd. At that time, I had diarrhea so often I sometimes I assumed I had food poisoning. I used to have insomnia so bad that I'd be crying at 4 a.m. that I still wasn't asleep and had to get up in 2 hours. Headaches. Fatigue. I had unexplained tingling and numbness in my arms and legs. All of these caused by gluten.

    You will discover good gluten-free recipes. You will learn what you can eat at restaurants (in my case, it was cheese, butter and vegetable oil, which contains soy, that made me sick at restaurants.).


  8. I personally think it should be mandatory for every food product in America to state whether it is gluten-free or not. Wal-Mart and Wegmans have taken huge strides in this effort and should be commended. But there is NO reason that EVERY product in a grocery store can't label whether it is gluten-free, may contain traces because of manufacturing, or definitely contains gluten. Merely labeling wheat does NOT go far enough.


  9. It's a good read.

    My favorite part: I hope that Teddy's classmate's parents won't react negatively to the exclusion of peanut products from the classroom. I've heard parents freak out when told that no peanut butter could come into a classroom. "But it's all he will eat!" one parent said, as if it weren't possible for a child to live for a few hours without peanut butter. If an orange Crayola would kill a child, there would be no question about teaching kids how to mix yellow and red instead, but heaven forbid you ask a kid to wait for a peanut butter snack so someone in his class won't die.

    http://www.cnn.com/2007/HEALTH/conditions/...gies/index.html


  10. We had ham steaks last night, and I had leftovers for lunch and ran to the bathroom around 2.

    Hatfield says it's gluten-free. This is the ham ingredient list:

    Traditional Ham Steak

    Cured with Water, Contains less than 2% of Salt, Sugar, Potassium Lactate, Dextrose, Sodium Phosphate, Potassium Chloride, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite

    Is there any chance there's milk product in there somewhere? I read that potassium lactate is not derived from dairy, but other Web sites (of dubious reliability) say that it is.


  11. I can't even convince my family!

    My hubby has all the symptoms and at least agreed to the blood test, which was negative. He won't try going gluten-free for 3 weeks to see if he feels better. Granted, he might NOT have gluten intolernace but could just be lactose intolerant, but he won't try it. I guess bread just has too much of a pull on some people. :rolleyes:

    I strongly believe my mother has it. (My brother also can't eat gluten.) She refuses to be tested. "I can't give up bread," she says. "I just have IBS. I've had it for 30 years. Oh, and I can't eat dairy." :rolleyes: She's running to the bathroom all the time.

    I also believe my hubby's mother may have it, and his sister has all but admitted to having it but won't be tested or give up gluten. And, their daughter -- hubby's niece -- is *extremely* small for her age (2), not putting on weight and just began speaking. I don't know how her diapers are, but I'd venture to guess she may have it, too.

    Frankly, I just don't get it. Is a donut really worth being on the potty all day long? People are risking their health for a bagel! Oh, the insanity. ;)


  12. I've been overweight my entire life. I had the D or loose BMs, but it got severe about a year ago when I began my most recent effort to seriously lose weight. I switched to whole-wheat bread, the old-fashioned Quaker Oats, etc., and WHAM! I was so sick I assumed I had food poisoning. Several months and multiple doctors later, I got the DX: gluten intolerance.

    When I initially went gluten-free, I dropped 12 pounds in less than two weeks. Cool! But over time, I gained a little bit of that back and then lost more.

    When I went casein-free, there was another rapid drop and then a stabilization. Same with soy, but I'm not sure if I'm actually intolerant to it -- it may just be there are fewer "processed" foods that I can eat and so am consuming fewer calories.

    In the past year, I've lost 50 pounds. I should lose another 20-40, but I'm maintaining where I'm at right now.


  13. Here is my gluten-free, casein-free, soy-free pie crust recipe. It is actually really good! It tastes just like a "real" pie crust. The recipe makes two crusts.

    http://www.glutenfreeforum.com/index.php?showtopic=40252

    I've yet to make a soy-free cookie, though. I tried making peanut butter cookies with natural peanut butter and coconut oil and the result was, well, interesting. I had to add flour because the first attempt they came out filled with air. The second attempt, using flour, came out even more interesting. I think the ratio of oil to peanut butter was off. More peanut butter, less oil, me thinks.