Celiac.com Sponsor (A1):

Join eNewsletter

Celiac.com Sponsor (A1-m):

Join eNewsletter


Advanced Members
  • Content Count

  • Joined

  • Last visited

1 Follower

About Turtle

  • Rank
    Star Contributor

Profile Information

  • Gender
  • Location
    The South!!!

Recent Profile Visitors

8,287 profile views

  1. Hi!

    I've conquered my first successful grocery shopping trip so I can get my shell in Primal gear. However, I have read and read and re-read Mark's Daily Apply & all the links/resources he provides.....but I clearly need some primal vet help.

    Quick Bio Info: I'm female, I'm a Celiac and have been gluten free for almost 10yrs. I used to maintain a weight of 135-145, worked w/ a trainer and/or worked out at least 4x's per week and I ate nearly primal, although I didn't know that at the time. I had major surgery on both my legs so hence my current situation which is: I'm 5'1 and now weigh 155 due to being sedentary for months while my legs healed from the surgery, etc. For the last year, I can't get the scale to budge so it's time to regroup and get back on track. Which is where my going Primal kicks in.

    Currently I exercise approx 4x's per week sometimes more alternating my days between weights (60min sessions) & cardio (usually treadmill or lipty for 3 miles give or take but always hitting at least 30-45min worth of cardio). And I've been using myfitnesspal to track what I eat. After reading Mark's site and visiting nearly every link he offers I'm ready to get my primal on.

    WHAT I NEED HELP WITH IS: I have reset myfitnesspal for a 1200 calorie intake (is this even appropriate?) with goals of 20% carbs, 20% protein and 60% fat. I haven't a CLUE if this is accurate for me. I read Mark's "formula" but I am math challenged and I have no idea if I'm doing this correctly. All I understand from his writings & the pretty diagrams is that to lose weight I need to intake no more than 50-100g of carbs per day. I am very confused & finding myself frustrated about what my intake for fats, proteins, sugars, etc. are supposed to be and/or what I need to set these to on myfitnesspal to accurately track my intake of food each day. I MUST keep a log as I rely on that visual to help me see what I'm intaking. If anyone has any insight feel free to enlighten me. (BTW, I tend to ALWAYS go over in protein each day, is this something I need to be concerned about?)

  2. Just curious if anyone has a list of gluten-free restaurants in Durham and/or Raleigh that they could post. I am familiar w/ the bigger chain restaurants (i.e. PF Chang's, Outback, Carraba's, Pei Wei, etc.) but I am trying to locate some other options.

    I've come across the following but have not tried or called about either yet, so if anyone knows anything about either, please share your experience:

    Mellow Mushroom in Durham is now serving 100% gluten-free wings??


    Jibarra is a more upscale mexican/tequila lounge bar offering gluten-free food??


  3. YES!! I love it, but I had a pretty decent wreck last year (what I thought was a hill was really a drop off :blink: ). The wreck left me in the ER loopy, scratched up, bruised and after x-rays told I had torn the ligaments in my shoulder in a really bad way, go figure, only me. HAHA! The pain was awful and it took FOREVER to heal or so it seemed. Of course it also bruised my confidence, so i'm still working on getting my confidence back. It's been a long process for me, can't seem to break that fear just yet when I start going downhill...A bit aggravating but it'll come in time...

    Have fun and "ride it like you stole it"!!!

  4. Finally got hold of the Redbridge last weekend during a visit to Cary,NC. As a matter of fact the Whole Foods had a display with all three beers (Bard's Tale, New Grist and Redbridge) together. There were also three different prices. Bard's was $11.49 a six , New Grist was $9.99 a six and Redbridge was $7.99 a six. That said I bought the Redbridge only as I already had some New Grist and the Bard's was just too expensve. The Redbridge was a nice complement to the lighter tasting New Grist. I can drink and enjoy either one. I will see how the price settles and will probably drink either of the last two for now. I refuse to pay almost $2.00 a bottle for anything. Will be interested in seeing how lthe prices respond to the new kid on the block. Cheers!


    I'm not sure if i'm more jealous you got the beer or that you were in NC! HAHA! Glad you got your hands on some Redbridge and hope you kept a few for the bowl game on Sat, GO DAWGS!!!

    I'm still searching for Redbridge...I struck out in Atlanta over Christmas but i'll be heading to Charlotte in Jan, maybe I can land some there. Keep you posted!

  5. AWESOME!!! I hear ya on lovin hockey...I lived in Raleigh (up until this past April - sniff, sniff) and had a season ticket package thingy so I was always at the arena. I'll never forget the year of the lock-out...I was so lost without my hockey social life. HAHA!

    I have been in serious withdrawl since having to move, but between FSN and NHL Center Ice we get to see most games on tv which is better than nothing. And of course we make it back to as many games as we can.

    Have fun at the game!!!

  6. pizza sauce - garlic (the kind already "minced" I think is what they call it, comes in a jar) - then SPICES galore (oregano, more garlic (garlic powder or garlic salt works nicely) OR there's a blend out there called garlic pepper that's good - parsley - cilantro - etc.

    Then maybe slap on some meats (hamburger or turkey burger, cut up hot dogs or sausage meat or pepporoni or some of all of these) -

    then there's always the veggies you can add as well (peppers, pineapple (oh wait, that's a fruit)...mushrooms, olives, etc.

    THEN one it's cooked and all sliced up I like to dip my individual pieces in ranch! It's SOOO good!

    Hope this helps!!!

    Also, you could do some kind of desert pizza...apple, blueberry, etc.

    Ya might have to look up some desert pizza recipes online and see what you can substitute out and so forth!

  7. I too have this brain fog/memory issue going on. I've been trying to research this online to get more information but haven't come across much. I've been gluten-free almost 2 years and for me the two things that effect me the most are the brain fog/memory stuff and fatigue. It's so WEIRD! I know that many people say their symptoms such as these improve once they go gluten-free but mine have not. If anything they are more profound. Anyway, if anyone comes across any further info about this brain fog/memory stuff please post!!

  8. Here is some info someone just sent me on coconut flour. I bolded the recipe they suggest below. And sorry this is so lengthy, there was no link to a website just this article of info.

    At Last -- A Natural And Delicious Alternative To Wheat And Grain That's Packed with Dietary Fiber And Is A Good Source of Protein Too!

    If you are serious about living healthier, then you will want to consider coconut as a regular part of your diet. Fortunately when it comes to coconut, there are endless ways to indulge! The best way to experience the many health-giving gifts of coconut is to use virgin coconut oil. It's a small investment in your health that yields tremendous returns!

    I believe Virgin coconut oil is one of the smartest oils you can eat. Rich in lauric acid, coconut oil contains NO trans fat, strengthens your immune system and boosts your metabolism!

    And now we've added a very important coconut product to our store -- one that can help transform the way you cook, eat and feel for the better! By substituting our new Coconut Flour in some of your baking recipes, you can literally recreate your favorite treats, turning them into delicious guilt-free health promoting foods.

    Our coconut flour is made from fresh organic coconut meat (only natural coconuts grown in the beautiful, tropical Philippine Islands are used) that is dried, defatted and then finely ground into a powder very similar in consistency to wheat flour. However, that's where the similarities begin and end.

    Coconut Flour

    Muffins, cookies, crackers, cakes, and pies ... can be enjoyed with less guilt when you make them with coconut flour. Loaded with healthy dietary fiber, foods made with coconut flour are a good source of protein with fantastic flavor and texture! Saying goodbye to grain has never been easier!

    Coconut flour is unlike any other consisting of 14% coconut oil and 58% dietary fiber! The remaining 28% consists of water, protein, and carbohydrate. If you haven't tried coconut flour yet, here are some more excellent reasons to start:

    Coconut Flour is ideal for baking. It has fewer digestible (net) carbs than other flours, and it even has fewer digestible carbs than some vegetables!

    Coconut Flour is gluten-free and hypoallergenic. With as much protein as wheat flour, coconut flour has none of the specific protein in wheat called "gluten". This is an advantage for a growing percentage of the population who have allergies to gluten or a wheat sensitivity.

    Coconut Flour consists of the highest percentage of dietary fiber( 58%) found in any flour. Wheat bran has only is 27% fiber.

    Coconut Flour can help you reach a healthy weight. Ideal for those who follow a low-carb eating plan, coconut flour works well as part of a weight loss program because it has high fiber, and foods with high fiber can help promote a feeling of fullness.

    Whoever said "you can't have your cake and eat it too" was definitely in the dark about the benefits of coconut flour!

    Say YES to Your Favorite Foods Again with GLUTEN-FREE Coconut Flour!

    I have posted studies that show celiac disease, a genetic disease that is a severe form of gluten intolerance that results in intestinal complications, may effect as many as one in thirty-three people.

    Most people are unaware that there are many reactions to wheat, aside from celiac disease, that can cause health problems. Most of us are addicted to breads, bagels, pizza, pasta, waffles and pancakes and would rather die than give them up, and many people do just that -- die from the side effects of eating wheat!

    But eliminating gluten from your diet is no small task. The good news is that food manufacturers are finally realizing there's a growing need for a variety of gluten-free breads and foods.

    The bad news is that large portions of commercially prepared gluten-free foods are made using soy flour. I cannot emphasize enough that soy is not the health food that you think it is. If you are still using soy, I urge you to consider how some studies are linking soy to serious health conditions including:

    Increased risk of breast cancer in women, brain damage in both men and women, and abnormalities in infants

    Contributions to thyroid especially in women

    Weakening of your immune system

    Severe, potentially fatal food allergies

    It appears that the tide is beginning to turn against the soy craze and many people are now wisely looking for healthier alternatives. Nut flour is becoming more popular but it is expensive and few people can afford to use it regularly. There are a variety of other flours like potato, garbanzo, and rice flour, but like soy, these can present a host of health challenges for many people too.

    Coconut flour is a healthy and delicious alternative for most anyone who is allergic to nuts, wheat, milk or other common foods that trigger sensitivities. Because so few people are allergic to coconut, it is regarded as hypoallergenic.

    If you are looking for a gluten-free way to make your favorite baked foods, coconut flour is a delicious, safe, healthy, relatively low-cost, and easy way to do it. You can make a variety of breads and pasties using little more than coconut flour, eggs, and coconut oil!

    Coconut Flour: The Secret Weapon to Managing Your Weight

    Food contains two types of carbohydrate: digestible and non-digestible. Digestible carbohydrate consists of starch and sugar and provides calories. Non-digestible carbohydrate is the fiber and provides NO calories. Coconut meat is composed primarily of non-digestible fiber with a beneficial amount of water and smart oil.

    Dietary fiber acts like a broom, sweeping your intestinal contents along your digestive tract aiding in elimination, regularity and helping to promote digestive health. Since you cannot digest the dietary fiber in coconut flour, you derive no calories from it.

    Studies have shown that an additional 14 grams of fiber daily (the amount in about ¼ cup of coconut flour) is associated with a 10% decrease in calorie intake and a resulting loss in body weight. The health benefits of dietary fiber include:

    Promotes heart health and supports your immune system

    Facilitates better digestion and promotes digestive comfort

    Promotes absorption of vitamins and minerals

    Assists in detoxifying your body

    Helps promote cholesterol health

    According to the U.S. Department of Agriculture, only 24% of the carbohydrate in oat bran is composed of fiber. Soybeans contain only 29% fiber, and wheat bran is 42% fiber. When you add the abundant health-promoting qualities of coconut oil to those listed above, it is my opinion that you'd be hard pressed to find a more nutritional cooking source than coconut flour!

    The chart below shows that when it comes to dietary fiber content, other local flours do not come close to rivaling coconut flour!

    Dietary Fiber Can Help You Support Blood Sugar Health

    While dietary fiber helps support a healthy weight, it also plays a role in supporting blood sugar health. Dietary fiber slows down the release of glucose and therefore requires less insulin to utilize the glucose and transport it into the cell where it is converted into energy. Foods rich in soluble dietary fiber are low glycemic index foods.

    Try this delicious Coconut Flour Chocolate Cake recipe today. It's just one of the numerous guilt-free treats you can make with our healthy and delicious coconut flour that's sure to be a hit with your whole family!

    Coconut Flour Chocolate Cake Ingredients:

    ½ cup Fresh Shores coconut oil

    ¼ cup Dagoba cocoa powder

    ¼ cup coconut milk

    9 eggs

    1 ½ cups Steviva Blend

    ¾ teaspoon Himalayan salt

    1 teaspoon vanilla

    ¾ cup sifted coconut flour

    ¾ teaspoon baking powder

    Melt coconut oil in a saucepan over low heat or place jar in pan of warm water. (note coconut oil easily melts and will congeal as it cools)

    Add Dagoba cocoa powder and coconut milk and mix together. Remove from heat and set aside.

    In a bowl, mix together eggs, sugar, salt, and vanilla.

    Stir in cocoa mixture.

    Combine coconut flour with baking powder and whisk into batter until there are no lumps.

    Pour batter into greased 8x8x2 or 9x9x2-inch pan.

    Bake at 350 degrees for 35 minutes or until knife inserted into center comes out clean.

    Cool and cover with frosting, (optional) of your choice.

    In contrast, foods without dietary fiber allow for a fast release of glucose creating a need for more insulin. The excess glucose can also be stored in your body and increase your weight.

    One research study (at the Food and Nutrition Research Institute, Department of Science and Technology in collaboration with the Philippine Coconut Authority) was done on bakery products supplemented with increasing amounts of coconut flour using human subjects. The study found that increasing levels of coconut flour in bakery products resulted in a lower glycemic index.

    Numerous studies like this one have shown that the abundance of dietary fiber found in coconut flour helps support blood sugar health and helps support a healthy weight. If you are interested in becoming more weight-conscious, adding coconut flour to your daily meals is a delicious and smart choice!

    The Secret to Foolproof Cooking with Coconut Flour

    You can make a wide variety of baked goodies using coconut flour. However, when baking with coconut flour, the standard rules that you use for other flours do not apply. If you want to avoid culinary blunders, it's important to remember some basic rules.

    Coconut flour will just fall apart if you substitute it 100% for another flour. However, through trial and error, and with the help of a terrific source, I've discovered that if you add eggs to the recipe, you can use 100% coconut flour in a recipe. The secret is to add one egg per ounce of coconut flour (on the average). Why eggs? Coconut flour has no gluten and the eggs take the place of gluten.

    If you are wheat sensitive, looking for delicious ways to add healthy fiber to your diet, or just want to try something new and delicious -- then you have nothing to lose and everything to gain (like help to support a healthy weight) by using coconut flour!

    Easy to add to smoothies and desserts or to use as a thickening agent in sauces and gravies, coconut flour makes a great substitute for other flours called for in almost any recipe! It's a great way to add fiber and flavor to your diet, so what are you waiting for?