Maryruth1035

I'm curious--what do you mean by I'm not gluten free at all? I avoid all sources of wheat/barley/millet/gluten in foods that I know of--I really did think maybe my husband knew what he was talking about with tasting 3 of the beers he sampled...None of the other food I had had any wheat in them according to the waiter--was there something else I mentioned...

I do get very sick if I have wheat or gluten--but sometimes I chance a swig of beer or a 1 cm square morcel of chocolate cake alo0ng with a full meal--and sometimes I'm only a little--sick....But for me I am actually pretty good at avoiding any semblance of wheat, but I ALSO need to be avoiding large Carbohydrate loads--which I have a harder time with when...

OK-- So here I am on a 4 day vacation with my sweetheart of nearly 24 years (It just gets better & better!) And I really am interested in taking off a few pounds I've gained lately via undisciplined eating (=too many carbs for me ) Yet I HATE dieting when I'm on a romantic weekend--or any other kind of vacation for that matter. And of course...

Thanks for that! So, do you paint? (water media, oils, mixed...) I'm an artist too. Right now I'm doing a series of mini landscapes in oil. But I also love watercolor. I tend to stick to painting right now--it is my therapy while I'm learning to walk again and recovering from a major surgery. I've also got a Ph.D (psychology). In my prior life, before...

Yes, there has been a lot written about the "good carbs" and "bad carbs". Interesting that you mention squash and sweet potatoes as wellas fruit--they all have a lower glycemic index than grains--that is, per the amont of sugar content in them, the sugar is absorbed more slowly (because of all of the fiber, among other things). As long as you eat lower...

After several hours of not eating, your blood sugar falls and you need food or your energy level drasticlly declines. If you then go and eat carbohydrate (sugars and starches) rich foods, your body responds by secreting insulin into the blood so that the sugar can be taken out of the blood and stored in the body elsewhere (glycogen if short term, and fat...

Wow--that's how I found out I was wheat/gluten intolerant too! (Also in 2004) I wonder how many other SB'ers did likewise? Of course, I understand that you can be wheat/gluten intolerant without having celiac--but I'm not really sure what the difference would be in terms of GI symptoms. Before SB I always thought it was lactose intolerance since wheat...

Have you considered increasing your intake of nuts and nut butters? Nuts give a pretty good calorie bang for the volume buck--walnuts are a good source of omega-3 oils...It seems that there are others too. I like to munch on an organic salted nut blend--but any nuts are going to be fairly high calorically--just a handfull 6-7 times a day can increase you...

I'm new to this Forum. Name is Maryruth. I've been wheat/gluten free and low carb for about 4 years now. Until last January that is--I had major surgery to remove a giant tumor from my spine and while I was in the hospital I lost too much weight (they did not seem to know what either gluten nor wheat are at Johns Hopkins--I lost 10 pounds before they figured...

I've been on a gluten free and low carb diet now for about 4 years. The only time I gain weight is when I reintroduce LARGE amounts of carbs. I've found some good gluten-free low carb cookbooks that use stevia as a sweetner and coconut flour, almond flour and other flours that are made from lower carb sources instead of the more carbohydraqte rich grains...

I used to bike up to 30 miles a day and still stayed over weight as long as I ate as much as I wanted. The reality is that you need to find out how many calories you are taking in and how many you are burning. If you take in the same amount of calories that you burn, you will not loose weight. Bummer, huh? I found that a low carbohydrate diet (there are...

Do you grind your own grains? Because one of the things that my kids loved is my home-made tortillas with salsa or almond cheese--I simply grind several grains together--teff, amaranth, organic (non-contaminated) oat groats & buckwheat groats, or any other gluten free grains I can find at the time--it makes a decent nutty flavored flour. Then take your...