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About lbd

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  1. Here is an interesting article by a doctor who says that villous atrophy should no longer be called the gold standard of diagnosis for celiac disease: http://glutendoctors.blogspot.com/ In addition, there are many people now who do not believe gluten intolerance is really a disorder or disease but instead a normal response to toxins in food that we are not designed to eat. Check out information on paleolithic or primal eating for more information. There is more and more evidence that gluten (and lectins in beans) cause damage to everyone. Some may have genetic configurations that respond to gluten in more drastic ways, but no one should really be eating the stuff in my opinion (and many others). I know I have an intolerance to gluten. I don't need a test to prove it. I also believe that I am not sick, I do not have a disease or disorder, and that my genes are just fine, thank you (DQ2, DQ1). I think my body was doing a great job warning me that gluten was a poison and it just took me a long time to listen (after wading through all the misinformation that the backward medical community "experts" put forth). Can't blame them really - they are just listening to all the other so-called experts. After putting in lots of time reading and synthesizing information, I am fully convinced no one should eat gluten. And I am sure, when big agribusiness gets wind of the increasing amounts of gluten-free eating going on out there, that there will be some big propaganda campaigns to convince everyone that gluten is OK. Unless, of course, they find a pill to help your body tolerate gluten, then everyone will be encouraged to take those instead of cutting out gluten. As I tell my students, always ask who is making money from this? If there is an answer, then the motivation becomes very clear. Thanks for letting me soapbox Laurie
  2. I just came back from a vacation to London and Paris. I flew on United and requested gluten-free meals. The meals to Europe were OK and gluten-free. The dinner was chicken and rice and the snack was a crumbled rice cake and a container of applesauce, but at least it was gluten-free. On the way home, the dinner was the worst fish I have ever eaten (which I did not finish) and some veggies. The dinner was served with a packaged non-gluten-free roll! It was definitely a regular roll, identical to my daughter's non-gluten-free meal roll. The snack was two more crumbled rice cakes surrounding some dry chicken and wilted tomatoes. The dessert was a packaged non-gluten-free candy bar with wheat flour listed right in the ingredients. The meal was marked with my name and marked gluten-free Meal. So much for that. Do not trust the airline to get it right. If I hadn't been more observant, I would have been glutened. Next time, I will bring my own snack bars, etc to get me through. Luckily, I did have a pack of M&Ms in my purse! Laurie
  3. There is a restaurant in Paris (where I will be in one week!) called Des Si et Des Mets which is entirely gluten-free! My daughter and I plan to go there one night for dinner. Here's the link: http://www.dessietdesmets.com/ Bon Voyage! Laurie
  4. That is wonderful news, Anna! I can't wait to read it! Do you know where it may ultimately appear? Please pass my congratulations and thanks to Dr. Fine. Because of his work, both my sister and I had the impetus we needed to pursue and benefit greatly from a gluten free diet, despite negative results from conventional testing. Hopefully, this will open up a new option to many and convince doctors that there are other testing options. May I share this information on another gluten free forum which has several members that have benefitted from Dr. Fine's work? Laurie
  5. There are no nutrients in grains that are not present in other whole foods. If you eat a balanced diet with good meat, fruits, nuts, and vegetables, you will get all the nutrition you need. On the other hand, if you eat a lot of replacement items for gluten products or junk food, you will not, but wouldn't have anyway. When I first went gluten-free, I carefully researched what vitamins, minerals, and nutrients were present in grains that I might be missing. There were none that were not available in even more abundance in some cases, in other whole foods. Never hurts to supplement with a good multivitamin in any case, since many store bought foods are nutrient poor. The promotion by the grain industry about how grains are good for you is just that - pure advertisement. Laurie
  6. I had migraines for 40 years (I am 50) and they have been almost completely eliminated after going gluten and mostly casein-free. I haven't had any auras (quite common before) since going gluten-free. Laurie
  7. I should add that you should start with a good yogurt base as well. I use Fage greek yogurt as a starter. I wouldn't use the cheaper or flavored brands. Laurie
  8. You can make yogurt very easily without a machine. I make mine in a good thermos. There are several websites online with specific instructions. Here's one: http://homecooking.about.com/od/dairyrecipes/r/bldairy9.htm The longer the yogurt sits, the more tart it tastes. To make Greek yogurt, strain the yogurt through a coffee filter for a few hours. I use a wide mouth thermos - the smaller mouthed thermos can be a bit tricky to get the yogurt out of completely. I also use raw milk - it has natural enzymes not killed by the pasteurization process and tastes so much better than store-bought milk, but it is not available in every state. I live in PA where you ca still buy raw milk. Laurie
  9. Mine were a bit over three weeks (about 3 1/2) but my sister's came back in two. If you email them, you may get a faster response.
  10. I don't know. I live in southeastern PA, land of hot and humid summers. I do stake mine now, but growing up in Maryland (equally hot and humid), we never staked them and they did fine. The benefit of staking though is that the tomatoes stay cleaner. Tomatoes are pretty hardy in general. My sister-in-law in Houston though has never been able to grow even one successfully. Laurie
  11. My dad was my inspiration for gardening. He used to plant 250 tomato plants by hand each year, as well as tons of other veggies. We sold tomatoes and corn at a roadside stand at the end of our driveway. With 250 tomato plants, I can tell you we never trimmed them and didn't even stake them up. I only raise 10 or so now, so I do stake them to save space in the raised beds, but they never get trimmed. I do pinch the first few blossoms to allow the plant to get to full size before it has to start producing tomatoes, but other than that, I leave them alone. I never use artificial fertilizers or pesticides. The chickens do a good job of keeping most bugs away ( they also tend to pull my onions out and scratch my seeds out sometimes, so I have to put netting over the beds until the plants are established). I hand pick off remaining bugs and egg deposits. Laurie
  12. The potatoes won't turn green. Just make sure they are covered thickly with straw (about 6 inches) so no sunlight peeks through. As for seeds, I plant beans, peas, lettuce, cucumbers, squash, radishes, beets, corn sometimes, carrots, sunflowers from seed. I buy tomatoes, melons, peppers, eggplant, cabbage, onions, garlic, and sometimes squash as plants. You can buy nice plants in the amount you want and they have a head start on seeds. I did seed start some Brandywine tomato plants directly in the garden last year and they were late, but did fine. I don't have the patience or setup to start plants at home. Luckily, I have a great grower near me who sells heirloom veggie plants and seeds of all kinds, as well as potato eyes, onions, etc. and seeds of every variety. I almost hate going there - it is so hard to decide and I always overbuy. Anyway, if you buy plants, you can select many different varieties. Last year, I had 10 different tomato varieties! And each one was delicious in its own way. Just do it, don't fret about it, and enjoy. My dad always taught me to "give a little drink" of water to each plant before you close up the hole around the roots. I always do that to this day and it hasn't failed me yet. I don't fertilize but I do add more compost as needed. Raw manure may be too strong. You want to pile it up somewhere over the winter and let it cook down to "black gold" soil. It will be loose and crumbly with no visible manure or smell left. And the plants will love you! I haven't started planting yet. I will plant onions and potatoes today, but the rest have to wait for the last frost date around here which is May 15th. The first asparagus has poked its little head above ground though! Laurie
  13. Make raised beds. For years we did the regular plow, disk, till, weed, weed, weed thing. By the end of the season, the garden would be full of weeds. A few years ago, I made 8 raised beds ( about 4 x 8 ft) using non-treated logs. Filled them up with compost (I have 5 horses and chickens, so there is a lot to be had from the compost pile). I used the Square Foot method of planting. I can plant as much in those beds as I used to plant in a 1/2 acre of garden. The secret is to never walk in the beds so you don't compact the dirt. Preparation now consists of fluffing up the dirt in the spring with a spade or fork. Weeds easily pull out. I have since replaced the logs with parking lot bumpers made from rubber which were available from my local hardware store. They should last a very long time. I have raised corn in the beds, but it takes a lot of space and it is easy to buy around here, so I don't bother with that, but everything else grows great. One more tip: You can grow potatoes very easily under straw. Just loosen the soil lightly, place the seed potatoes on top, cover thickly (about 6 inches) with straw. The potatoes will come up right through the straw - you just need to replenish it from time to time throughout the season. When the plants die back at the end of the summer, just gently remove the straw and you have lots of potatoes! Good luck! Laurie
  14. Oh dear, on first read, I thought you were saying you were allergic to a certain font and margins. I thought I had read everything about gluten side effects, but that would have taken the cake! As for the article I cited earlier, it did note that there was a connection between atopic dermatitis and celiac disease. That would seem to point to some validity to the connection between gluten sensitivity and skin reactions to products. This is just from Wikipedia, but it defines atopic dermatitis as: "The skin of a patient with atopic dermatitis reacts abnormally and easily to irritants, food, and environmental allergens and becomes red, flaky and very itchy. It also becomes vulnerable to surface infections caused by bacteria. The skin on the flexural surfaces of the joints (for example inner sides of elbows and knees) are the most commonly affected regions in people. Atopic dermatitis often occurs together with other atopic diseases like hay fever, asthma and conjunctivitis. It is a familial and chronic disease and its symptoms can increase or disappear over time. Atopic dermatitis in older children and adults is often confused with psoriasis. Atopic dermatitis afflicts humans, particularly young children;" There does seem to be some connection to allergies (a very loose term anyway) and celiac. Perhaps an overworked immune system responds more easily to allergens? Laurie
  15. Here is a small study showing that atopic dermatitis is more prevalent in people with celiac disease. More related to this thread anyway: http://www.jacionline.org/article/S0091-67...1143-1/abstract lbd
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