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WheatChef

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by WheatChef

  1. WheatChef
    K2 and those other compounds are synthetic cannabinoids so they may possibly have an affect on suppression of the immune response however they are known to act in markedly different ways to marijuana at least as far as their neurological effects go. In addition to the known differences in effects (binding to slightly different receptors) they are also NO...
  2. WheatChef
    Getting drained of energy after a glutening is probably the most reliable reaction for most people around here along with the bloating. You may get D, you may get constipation, or you might just get some cramps but that tiredness seems to happen most every time. Since the elimination diet seems to be a little difficult right now you should try the milder...
  3. WheatChef
    Before any of one of the following: or or or Sometimes we try so hard to not hurt others we care about that we don't take the time to let them know when they are hurting us. Thanksgiving is a time of sharing, not a time to stand around suffering so as to not make people feel guilty for not at least trying to accommodate you...
  4. WheatChef
    Most often times the natural source is best absorbed and utilized. Aim for things like bone marrow, liver, clams and oysters. As hinted at above, yes vit C helps with iron absorption from lesser sources, but if you're going with meat based sources of iron the vit C is close to pointless (aside from the individual benefits of good vitamin C intake).
  5. WheatChef
    Try eating beef or chicken liver once a week. There's all the vitamin A you need!
  6. WheatChef
    For regular type cookbooks any book from Heston Blumenthal is amazing although slightly tilted towards the culinary scientists out there. Alton Brown books are fun intro to the inner workings of food chemistry and food history. I recently picked up The Spice Bible and am having fun making some really nice new flavors from the recipes in it dealing with a...
  7. WheatChef
    The problem with atkins diet is a lot of people end up going overboard on their protein intake leading potentially to too much gluconeogenesis instead of full on ketosis. Ideally you want to eat between 65-70% of your energy from fats but a lot of those atkins products are quite high on protein and carbs leading to your body supplementing the carb burning...
  8. WheatChef
    A little problem with the gravy recipe listed above. Without either significant reduction (which probably wont produce enough gravy for this meal) or without a roux the gravy will be as thin as water. Instead of the linked recipe try this: Remove pan drippings into a fat separator. Skim about 4 TBSP of the grease from the top and add to a pan. Use the...
  9. WheatChef
    The thread you bumped is over 3 years old, chances are at this point that the original poster has moved on from these forums since then. That being said TY for bumping it! What a great little read this thread is and it certainly would have saved me some detective work a few months ago when I finally figured out the reason for the persistence of some celiac...
  10. WheatChef
    Gluten issues often come with food allergies as well. Gluten can cause a change in the permeability of your intestinal lining meaning your system gets exposed to more complex proteins than it normally would be, thus eliciting allergic responses.
  11. WheatChef
    It's a genetic linked condition. If your daughter has it that means she got the genes from either you or your husband. You mention he doesn't appear to have any difficulty transitioning between gluten-free and gluten diets which means chances are pretty good at that point that the genes came from you. Even if you don't have full blown gluten intolerance with...
  12. WheatChef
    The only differences between a celiac and a non-celiac gluten sensitive are found in the small intestine. In reality there's no difference between a celiac and a NCGS, each person is different in which exact organs (teeth included) that the body decides to attack as a result of a gluten sensitivity.
  13. WheatChef
    A "diet" is much more than whether one simply consumes or doesn't consume gluten based products. Are you sure the child is getting the appropriate amount of all nutrients?
  14. WheatChef
    I'm somewhat confused by the general concept of the FODMAP diet. While reducing free fructose consumption is always a great step to take in any diet, avoiding foods that feed bacteria doesn't seem like the best long term idea for digestive health. Without healthy internal bacteria we are nothing, and prebiotics are FODMAPs! Many FODMAPs are specifically used...
  15. WheatChef
    If it's sugar you're trying to avoid simply go for the paleo diet. Most forms of the paleo diet have you down below 100g of carbs per day, I'm personally at around 20-30g of carbs per day (rough estimate) mainly only coming from mustard family vegetables, citrus, tomatoes, herbs and coconut milk. Read up a lot about it first however, it's not just as simple...
  16. WheatChef
    Think quality instead of quantity. A slice of ham makes me think you're eating deli meats, which are pretty close to bottom rung of meat quality. Try roasting whole poultry such as free range turkeys, chickens, squab etc. Braise up some veal shank (osso bucco), a pork shoulder or whole lamb shank. Make a pot roast! Most of these are simply just meat cooked...
  17. WheatChef
    Your brain shouldn't magically start shutting down by the time you're 35. In general 35 is pretty young for our species! Brain fog is a common result of gluten intolerances yet there are additional issues/intolerances/dietary practices/maladies that can cause it obviously. Brain fog for me lifted quite drastically after going gluten free. Where I once...
  18. WheatChef
    Best of luck with the peppers issue, losing those too would certainly be rough. I mentioned yeast infection largely because I was experiencing the same flaky ear thing along with around the corners of my nose, my elbows, knee caps and bottom of my feet. I treated it for some time with miconazole and initially experienced a severe herxheimer reaction most...
  19. WheatChef
    This sounds almost entirely like a yeast infection, have you been tested?
  20. WheatChef
    My diet's kind of just based on a large number of research papers I've read. I haven't read through it yet but the Primal Blueprint diet: Open Original Shared Link seems pretty close. I've taken care to increase my fat consumption more than my protein intake (this is where the dairy comes into great use) and it's somewhat difficult to fully assess what the...
  21. WheatChef
    As long as the rice isn't a significant source of your intake during the day then washing it would not have the hugest effect. The problem with rice is that it is basically devoid of any nutrients besides carbs (if you count that as a nutrient). White rice is normally enriched by spraying vitamins onto the surface of if and if you rinse it then you'll lose...
  22. WheatChef
    Almost every other person I talk to with a gluten intolerance gets that pain on the left side in the region of the spleen. Pain on the right side would be possibly related to the gallbladder and possibly a different condition.
  23. WheatChef
    I very recently decided to give the Paleo diet a read after connecting stomach discomfort to gluten-free potato chips and other high carb meals. The more I read, the more it made sense and so I finally decided to take the plunge a week ago and make a dedication to try the paleo (plus low carb dairy) diet a try for the remainder of 2010. Aside from the awkward...
  24. WheatChef
    Blood sugar issues are often seen in people with gluten issues. Periods of hypoglycemia can cause severe irritability and rapid mood swings. Hypoglycemia however can be found without gluten issues if you eat anywhere near close to the USDA guidelines. When you went gluten-free did you continue to eat a high percentage carbs? If you avoided most grain products...
  25. WheatChef
    You can safely ignore the advice of any doctor who uses the term "IBS" without immediately following it up with "doesn't exist". If going gluten-free has produced a significant decrease in severity of symptoms then who cares what faulty tests show?
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