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skbird

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Everything posted by skbird

  1. skbird
    Thanks for the kind words! That sounds like a great summer tip, too. Take care!
  2. skbird
    TuxedoCat - your story sounds almost exactly like mine, except for the thyroid part. I remember passing out from eating donuts and stuff like that when I was a kid. I had terrible hypoglycemia. It wasn't until I went off gluten that I could eat sugar again and not feel awful. It's amazing that people (doctors) don't put this together. That's part of why I...
  3. skbird
    Thanks, Kevin! And TuxedoCat - I first started having my symptoms when I was coming off Atkins, too - that low carb bread that was 75% wheat gluten always made me sick. Before then though I felt blah, too. I timed my food challenge to coincide with my school ending - if I'd known it would take longer to kick in, I would have started sooner. Oh well...
  4. skbird
    Yeah, I get that - it's just so weird that not two months ago I had something that was cross-contaminated and was super sick from it, but now that I'm eating so much more, intentionally, I'm not anything like that. I don't feel awesome by any means, and have a migraine today that won't go away, but it just seems odd to me. Oh well, the mysteries of gluten...
  5. skbird
    I haven't posted in many years because I've finally gotten to a point where I am feeling better and actually doing really well with my food intolerances. I have a blog and a Facebook group, and have been studying nutrition to become a dietitian so that I can help other people with food intolerances. I didn't have diagnosed "true" celiac disease but have an...
  6. skbird

    ARCHIVED Elevated Ana

    skbird replied to de caps's topic in Related Issues & Disorders

    I showed an elevated ANA (Anti-Nuclear-Antibodies) of 1:320 a couple of years back and was sent off to a rheumatologist. No further testing showed anything. Apparently it's not uncommon for a healthy person to have an elevated ANA. I did find out this summer I have Interstitial Cystitis which some think is autoimmune - there doesn't seem to be any consensus...
  7. skbird
    My favorite meal is homemade nuggets. I take equal parts sorghum, buckwheat, and millet flours and pour in a bag. Cut up breast meat chicken, soak in buttermilk for 10 mins. Then toss in the bad, shake, put in a skillet with some hot olive oil (just enough to cover the bottom) and cook, turning, sprinkling salt, pepper, and garlic powder while they cook....
  8. skbird
    You're right that one way to avoid it is to buy organic rice. But unfortunately, a lot of gluten free products have rice flour in them that is not necessairly organic - in fact it would be hard to track down where the flour came from. I wish they'd stop messing with food! I'm pretty sure Lundberg rice won't go this way. Stephanie
  9. skbird
    I just ordered and received a case of Ener-G tapioca hamburger buns (six packs in a case, four buns each for $17 and change) and they are not bad at all. Light! A little dry. But I had a killer burger on one and my husband agreed - good (he doesn't *have* to be gluten-free, lucky guy...) I have not been impressed with most gluten-free breads, etc, but...
  10. skbird
    I clean the gook off (pour it all into a bowl of water and use my hands to loosen the gook) and then pour a couple tbsp of olive oil on a sturdy cookie sheet (with a rim). Pour the seeds in, stir around to coat with oil, then sprinkle with salt and garlic powder (MMMMM!!!!!!) and put in the oven. Uusally 300 degrees - slow and low is the best way. They'll...
  11. skbird
    Which kind of pria bars do you eat? I thought they all contained gluten. Are these the Complete Nutrition Bars? Pria 110 plus Chocolate Peanut Crunch, Creme Caramel Crisp, Double Choclate Cookie, French Vanilla Crisp, Lemon Delight, and Vanilla Chai all have barley malt and oats 100 Plus Mint Chocolate Cookie has oats Grain essentials line - well...
  12. skbird
    Gosh, that's infuriating. Well, maybe the good news is the other stuff you were thinking you are sensitive to was just a result of this gluten and you will be able to go back to dairy, soy, etc again. I'm so sorry! Stephanie
  13. skbird
    About pizza - if you are anywhere near a Whole Foods, they have a great pizza crust there in the freezer section (Whole Foods Gluten Free Bakehouse). Sort of like a Boboli crust. I was surprised I could eat them because I can't have corn or potato either and that makes gluten-free baked goods tough to find for me, but these are mainly rice and sorghum and...
  14. skbird
    Manna from Anna is great but I had to stop eating corn so the regular mix was out and the others have potato in them (also can't eat that) so I had to find something else. So far I like the Pamela's mix but don't love the egg smell in breads so next time I want to try making it with an egg substitute. I had frozen half the loaf for later and had some...
  15. skbird
    I doubt that Susan! Maybe it's just me. I seemed to get glutened all summer, then my work situation radically changed and I'm currently working two part time jobs, and for reasons probably due to stress, have lost my appetite. So I keep not eating when I need to and it's not quite making me cranky but just making me tired! And less funny. I mean...
  16. skbird
    It made me want to run and gag! I guess the problem I have with it is lately (last year or so) Letterman seems to have gotten a lot more random and not as on it with the humor as he used to be. My husband and I have a hard time watching him anymore but every so often I enjoy something on there so I still turn it on at times. Odd is fine. I just felt...
  17. skbird
    I think the thing that bothers me is so many people are learning about gluten that it's being perceived as a trend to be gluten free, and the underlying health condition is not being discussed. It's getting to the point in some places that it's "the new Atkins" which is not a favorable comparison. Anyway, I do like Letterman, but that bothered me. My first...
  18. skbird
    OK - last night I was up watching Late Show with David Letterman and right after his monologue, and he was seated at his desk, he made some joke, and then this random woman came out with a tray of food for him. (I've seen her before -recurring gag). Anyway, he looks at her and she says "it's pizza bread" and he looks at her and says "No thanks - I'm allergic...
  19. skbird
    That's interesting about your dog. I've heard some dogs can smell cancer... interesting stuff. Is this the Egyptian Licorice stuff? That's odd, I drink that sometimes to no problem. Hmmm.... I'm not diabetic, but hypoglycemic, and when I'm glutened my blood sugar gets wacky. I think it has to do with your adrenals getting affected plus liver function...
  20. skbird
    OK, now I don't know what to think. Adrenal fatigue explains a lot of the energy problems I have - I have low blood pressure, low energy, low temperature (but textbook perfect thyroid levels), reactive hypoglycemia that also acts as fasting hypoglycemia if I go long enough (12 hours), and get jittery when I have any stimulant. I started using licorice...
  21. skbird
    That is unfreakinbelieveable. I'm really sorry that happened to you. I'm disgusted. Stephanie
  22. skbird
    I feel your pain, Carolyn. I have been changing jobs a lot lately and recently started drinking caffeinated coffee again which is exciting because #1 it's something normal people drink all the time and for a moment, I can be normal, too, and #2 it makes me not hungry which is convenient when every meal is a chore. A chore I often love (we have been on this...
  23. skbird
    To keep on topic - I have started using honey in my hair for a conditioning rinse and it's great. My hair is shiny and has a slight curl/wave now. It also feels thicker. I have tried coconut oil to no luck there - too heavy for my hair. But it was nice when I had a perm. And to getting soap in your mouth - two days ago I was pumping some hand soap into...
  24. skbird
    I told my dental hygenist that I am gluten intolerant and she asked if I could eat Ezekiel bread. While no, I can't, she was acutally thinking, which I was pleased by. We then had an interesting conversation about how to make gluten free bread that rises. I'm bummed a doctor would say "that's the diagnosis of the day..." well hell yeah! If one in 133...
  25. skbird
    That's funny, I was just mixing up the four flour blend yesterday - using arrowroot instead of cornstarch. So if I was sensitive to tapioca, then I'd be using a lot of arrowroot! I thought the arrowroot was interesting, has a scent to it which I've never noticed before as I've only used small amounts of it in recipes. I'm looking forward to making bread with...
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