Lynayah

Thanks Lynayah, the last thing I wanted to do was offend but I also felt sometimes you have to take off the sugar coating. It has been a hard thing for me to accept but you only need to look at the countless super-fit professional athletes who have thought the same way. (Pick your own sport but you will countless find many who 'let themselves go'.

My theory is really not quite so tough as 'letting themselves go' but people who worked out all the time and knew their bodies and as their body and life balanced changed didn't accept that difference. I'm convinced that people who used to work out in a really planned manner find it more difficult to adjust to the fact their body no longer responds in the same way.

The other side of the story though is all those that do get back in control.

Food combining goes by many names and has as many variations:

The basics are you eat food that has the same digestive needs together.

This really means that the starchy carbs and proteins are eaten separately. Things like vegetables (excepting potatoes) are in the middle group and can be eaten with either.

Scientifically people struggle to say why it works, yet those that do it are usually very vociferous supporters.

I was introduced by a 'Californian New Age' book called 'Fit for Life'. Frankly it's a little too Californian New Age for me... although the author's are vegetarian they don't impose that and say that is their choice.

Scientifically though my ex-wife is a food analytical chemist and she said that the ways foods are prepared for analysis is exactly the same as the diet. The prep for analysis's is extensively documented and scientifically tested as this is basically the method to get the most accurate results.

The most accurate results means extracting the maximum of whatever is being analyzed from the food ... in other words it is like an artificial pre-digestion.

The book I found most useful is one called 'The Kensington Diet' but that said I only needed a look.

I chose that book because the author (famous clients) was on a day-time TV program and the interviewer was having a go at different diets. The thing that surprised me was that people in the audience were really ready to defend the diet against the presenter and guest dietician.

(Sideline: The presenter is a guy called Killroy-Silk, politician and heart-throb to a certain generation of ladies)

Most of the ladies in the audience just dreamily agree with everything he say's, he is sorta a male model in his 60's Oprah ... yet very exceptionally for his program 4-5 people in the audience disagreed and continued to disagree ... and the one thing they kept saying was "I don't care what the dietician say's, it works for me".

As you might spot the Atkins diet is a sub-set of food combining. Food combining is much older, Henry Ford had it in all his orphanages and did it himself. The paleolithic diet is another variation with the same roots.

The basic roots are: When we were hunter gatherers we did one at once.

That is we went out and brought back a stag and ate stag, we foraged and found berries and ate berries etc. What we didn't do was eat stag stewed with potatoes and other starchy foods.

(If for no other reason pottery wasn't invented and we had no pots to stew)

The theory is that starchy foods and protein rich foods don't digest as well when eaten together.

Both are fine with the neutral foods (Carrots, leafy vegetables etc.)

Here is the Wikipedia entry: Open Original Shared Link

There are various theories why it works including the fact that food combining leads to a lower calorie diet. The only study I know doesn't test this: olay A, Allaz A, Ybarra J, Bianchi P, Saraiva S, Mensi N, Gomis R, de Tonnac N (2000). "Similar weight loss with low-energy food combining or balanced diets". Int. J. Obes. Relat. Metab. Disord. 24 (4): 492

This was a major upgrade--many things have changed. The look and feel is different and we all all feeling our way round, including the moderators.

There have been a number of issues identified. Some of them have been resolved, and others are still being worked on. Please bear with us as we work them out. Ask questions and post issues here. We will do our best to address them.

I can't even imagine how much work this must be for you. Okay, you've convinced me . . . I'm holding out all good faith that the boards become a little more user friendly again.

Thank you for all you do for all of us.

For me, work has been very difficult. The lunchroom is wheat heaven -- people bring in treats all the time, and the only knives are serrated -- those little grooves are like crumb magnets. It is a small kitchen that uses real silverware and plates, with no dishwasher -- hand wash only.

I started bringing my own silverware, dishes, microwave cooking container, etc. When I wash the dishes (before bringing them home to wash in a dishwasher), I use paper towel instead of the scrubby that everyone else uses. So far, it is helping.

I do much the same at home, including putting down paper towel or newspaper on the counter while I prepare food. I have two dedicated chopping blocks -- one HUGE one that I work on top of.

That said, I still have days when I get gluttened "out of nowhere," and I'm beginning to wonder if we need to be even more strict at home. I catch my hubby making mistakes all the time, out of habit -- heck, we all do! Keeping a duel kitchen is definitely a challenge.

I am unsubscribing to this thread. If you post a reply, please private message me. Thanks!

Lynayah, I never subscribed/watched any topics before so I don't know how it worked. However, I poked around and found the following. Check to see if this is what you need:

From the forum home page, on the right there is a box with "Recently Added Topic" on a blue header. Right below that is a box with "Watched Content" also on a blue header. Within this box, click on "Topics." Then you might need to click on the toggle button. (Don't know yet as I am currently experimenting with this feature).

On a side note, I don't know if your watched/subscribed topics transferred during the update so if nothing shows up there, you may want to resubscribe.

Hi, Janet!

Thank you for your help. You're a doll to try to figure it out without ever using the subscribe function. I think you've just become one of my favorite people!

I've been using the functions you mention. Unfortunately, the topics do not show which ones have new replies and which ones do not. The old system showed you at a glance. The only way to tell if anyone has replied -- unless I am missing something -- is to open every darn thread, scroll, scroll, scroll . . . and if you see something new, good for you . . . and if you don't, well, that's valuable time you'll never be able to replace in your lifetime!

On top of it, to be able to get back into the topics, you have to exit the topic just viewed, go all the way back to the forum main page, click topics again, and then enter whatever topic you're searching. It is a huge pain and a horrible time waster (sorry, my anger isn't aimed toward anyone here, I am just very frustrated right now).

Look on the right hand side of the page near the top. There is an RSS icon, and near to it is a clickable item that says "View New Content." That is the function you are looking for to see topics and posts that are new since your last visit. To mark everything as read (for example, when you are done for a session), there is a clickable item at the very bottom to "Mark Board as Read."

Mushroom described it differently, but also correctly.

Sorry, it appears I wasn't clear in my post -- my apologies. I need to be able to view the new replies to my subscribed topics. How might I do it, please? I used to be able to do it easily previously. Thank you for any assistance.

Please, please help. It used to be that I would view topics so I could see which topics had replies I had not read. Now, I have no idea how to access this. The topics portion on the lower right side does not have anything to indicate which topics have new posts and which do not . . . at least not that I can see. I hope I am wrong.

Sorry, but I find this site VERY user unfriendly at the moment . . . so much so that I am considering going to another site altogether for info, products, etc. Augh.

Forgive if this has already been asked here: Is there an easy way to see which of my subscribed topics have new posts I have yet to read?

did you guys do the core or the flex plan? I did the flex in college and lost a ton of weight. I gained it back, of course, plus some, and now I need to start again. I think with the gluten-free diet, it might be easier to do core this time.

what is best?

Mostly Core Plan for me. I am a Lifetime member who lost well over 100 pounds and (with the exception of a very stubborn 15 that came on during my gluten challenge) have kept it off for many years -- 17 or 18 years at this point, I think.

The Core plan is such a wonderful, basic plan! Cut out the wheat grains and whole wheat pasta, watch the 35 weekly points allowance foods, and it is pretty much gluten-free, as long I watch condiments, etc.

Hmmmm . . . this thread has me thinking seriously about going back. Weight Watchers is a wonderful program, and I love the support I get from fellow members.

I've been toying with going back, but I keep having lower GI issues and keep telling myself I really need to get that under control first. It could be from low doses of cross contamination or possibly allergies to other foods -- still working on the doctor on this. Weight loss has been horribly difficult for me since the gluten challenge. I'm going for more tests this month, including another colonoscopy. In the meantime, thyroid came back okay, thank goodness.

So, the question I need to ask myself is: Is my saying I need to get things under control reality or an excuse to avoid going?

Thank you for this thread! It's a keeper!

Kidney and thyroid tests came back okay.

Several points:

>>Sorry to be blunt but I think you need to take a step back...

You knew your body, you knew what worked ... sorry but the rules have obviously changed and you need to accept that. If you are half as stubborn as me that will be hard!

Sorry if this sounds tough ... I'm not the best at sugar coating

You are on the right track but I think you need to realize you and your body have changed and you need to address that.

Your bluntness is fine and much appreciated, please do not be sorry. You are right. My body is responding to everything differently now -- oh so much differently!

Even a year back, my metabolism was acting differently -- it was definitely more sluggush, and of course I was sick as heck, but oh my goodness, the weight loss challenge now makes me feel as though I am in the Twilight Zone.

Yes -- I am in a new territory, and I need a new understanding as well as a new set of directions. (For the record, I am 56.) I haven't quite found it yet, but I know I will.

I've started working out 25 - 40 min a day. No weight loss progress yet, but it feels good. I also keep reminding myself how much better I feel overall, weight aside.

I really appreciate all the information everyone is giving here -- more than you know. This is a great group of very intelligent, sharing people . . . and an excellent discussion.

I am not sure what the definition of food combining may be -- any links that show how it works?

Here is a recipe I wanted to try but didn't have the candy canes:

<a href="Open Original Shared Link free.com/topic6352.html" target="external ugc nofollow">Open Original Shared Link free.com/topic6352.html</a>

Peppermint Candy Shortbread Cookies

I hope the link will work. It doesn't so just type it in the google box. The photo looks amazing! Now that it is after Christmas I have the candy canes

I made another candy cane recipe -- it really came out great. Here's what I did:

10 ounces chocolate chips

1/4 tsp. canola oil

8 regular-size Spangler CHERRY FLAVOR Candy Canes (14 gr each, they came in a 9-ounce box that holds 18 candy canes) - or use flavor of your choice

Pam

Melt 10 oz. bag choc. chips in double boiler. Add 1/4 tsp. canola oil for ease of use.

Note: I used Enjoy Life semi-sweet chocolate chips, which are free of gluten, soy, nuts, and dairy. They are made in a dedicated nut and gluten-free facility. (For those super sensitive to dairy and soy, the plant does process dairy and soy, although neither are in the chocolate.) If you've never had them, these chocolate chips are amazingly delicious. Everyone will think you're using the finest gourmet chocolate.

On the back of the bag of Enjoy Life Choc. Chips is a recipe for Chocolate Bark that calls for nut-free trail mix. I used the recipe as inspiration then used candy canes instead of trail mix to make a Chocolate-Cherry Crunch Bark.

I peeled the wrapping from 8 Spangler Cherry Flavor Candy Canes, put them in a zip lock bag and used a rolling pin to crush them into small pieces - it looked so pretty, like pieces of glass. I added the candy pieces to the chocolate. You could of course use more or less candy cane, to taste.

I lightly greased a glass dish with Pam and poured the chocolate mixture in and spread it to the thickness of chocolate bark -- maybe a bit thinner. (Next time I might try using wax paper instead).

Stick it in the fridge until cool, break into pieces and enjoy. OH SO EASY! The crunchy cherry "bite" with the chocolate was soooooo good! Of course, peppermint would be wonderful, too. Note: The recipe on the bag says to melt the chocolate in a microwave. I think a double boiler works better, but do whatever is easiest!

If anyone tries this, let me know. I hope you enjoy it.

That's a good point about heart rate. I remember I used to monitor mine, but frankly, I had forgotten all about it until you mentioned it. I haven't done it in a long time. My exercycle has a built in one, but it has never worked very well.

Maybe I'll look into purchasing one. Any suggestions for brand? Price?

Wow, Wonka! Thank you so much.

This is something I need to share with my mother. Just today she was complaining about the sores in her mouth. I keep trying to get her to get tested because she has so many symptoms.

How long after going gluten-free did it take for your sores to start healing? I'd like to have something to tell her that she could look forward to as far as a time-frame. I keep telling her how important it is to find out for certain if she has this and how important it is for her to go gluten-free but she doesn't get it. I keep telling her how much better I'm feeling now. I don't know how to get through to her.

For me, they went away the minute I went gluten free. Merry Christmas!

Hugs,

Lyn

I, too, have had great luck with the sores going away! The only time one will pop up is when I accidentally gluten myself.

Hey Lyn!

Thinking of you-how's it going?

Hi, Erin! How nice of you -- thank you for asking.

Still struggling here. I feel as though all I have to do is look at food and I gain! LOL!

This last week has been tough because I was accidentally glutened in a restaurant last week -- at least I THINK it was the restaurant that caused it. It will be a week tomorrow, and I'm hoping the symptoms will subside -- that's usually how long it takes for me.

My kidney test blood work came back fine (whoo-hoo!), although I think a urine test may also be in order (foamy urine -- sorry to be so blunt). I've called the doctor to ask about it and am waiting for a reply.

Anyway, life goes on.

I hope you are doing well! Again, thank you for asking. MUCH appreciated.

Aha, DROOL over these up-close photos I just found for the fudge cookies!!!

Open Original Shared Link

Yep, that's the cookie! Nice to know mine came out looking like they should. Great photo find -- thanks.

For those who make this recipe, know that the cookies don't really feel "done" when they're done. My first batch I cooked a much longer than I should -- like 20 minutes instead of 10, because I didn't think they were done (they were still very good, just more crunchy than fudgy). The next ones I baked for about 12 minutes, ignored how soft they were and let them cool almost completely before transferring to a cooling rack -- perfect!

Thanks, everyone.

I am looking for gluten-free curry powder. Most of the stores here carry McCormack curry powder, but I do not see it listed as gluten-free. Any suggestions? Thank you.

Amazing chocolate cookies and only 1/4 cup flour!

Open Original Shared Link

Make single batches.

OMG! These are the ones I made for the cookie exchange tomorrow, and they are awesome! Thank you for the recipe; it is sure to be a hit.

The other recipes here I'm making over the holidays - so excited! Thank you, thank you, thank you!

When I get CC'd I bloat up huge, like I am 7 months pregnant (and have been asked when my baby is due...)

The strange thing is, most of the bloating is in my lower left side. It looks almost like there is a small football in the left side of my stomach. Is this normal? I know bloating is normal for Celiacs, but I mean the uneven-ness.

I do not know about the lower left side, but I blow up like crazy . . . and I feel like a football ready to explode.

We are very sensitive and use 2-Buck Chuck wines frequently with no problems. The only wines we've reacted to were those aged in barrels sealed with wheat or rye paste.

Oh my gosh, I thought ALL wine was gluten-free. Is there a list of non-gluten-free wines anywhere?

Thank you to the original poster for this thread, and thank you nasalady, for your post.

It's approximately 10% of celiacs who react to avenin, the main protein in oats. There's no way to know if you react to it unless you try it out.

That is great information - thank you. PS: LOVE your dog photo!