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pricklypear1971

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Everything posted by pricklypear1971

  1. pricklypear1971
    Hey, you can buy the stuff without an rx. Let's have cocktails.
  2. pricklypear1971
    Some people use xanthan gum for rise but I add more leavening and readuce fats. The toll house recipe uses 2 sticks of butter and I find butter is one of the spreadiest fats to use gluten-free - I would definitely reduce it by 1/4 to 1/3. I'd probably use half shortening, half butter, also. I'd add more baking soda, too, or add some baking powder. You have...
  3. pricklypear1971
    Bob's Red Mill seems to be the most-seen brand around me; however, I buy Authentic Foods superfine white sorghum. From reading, the fine grind makes a big difference in some recipes. You can order both online.
  4. pricklypear1971
    Bartfull, I'm so sorry you're feeling so ill. Last time I was on here you were on an upswing. I don't remember, did you experiment with a low salicylate diet?? I bring it up because they are cumulative and that might explain why foods are falling off rather than coming on - especially if they are high sal. Open Original Shared Link I also agree you...
  5. pricklypear1971
    I know your doctor told you your thyroid is normal, but have you seen the test results and is the result under 3 and did they test you for Hashimotos antibodies? I ask because before starting thyroid supplamentation I got sick at the drop of a hat - every cold turned into an infection, etc. I used to get yeast infections and other female oddities but those...
  6. pricklypear1971
    I can drink oj, too, as well as coffee. But if I drink more than one soda a week I burn my stomach and then can't eat any acidic foods at all. Lots of people have issues with soda. I would just take it at face value unless you notice a pattern with other foods.
  7. pricklypear1971
    They say you need to be on gluten 3 months prior to testing. Also, kids notoriously test negative even if they've never been off gluten - something about not having enough antibodies built up. You may want to read about the latest news on non-Celiac gluten intolerance. There's no test for it but it does exist, and your son may well have it - and no amount...
  8. pricklypear1971
    I have what acts like hypoglycemia but my blood sugar never goes below the 70's. My Naturapath is testing me for hormonal issues/cortisol now - although we both know I have the issues she's hoping to narrow it down. My episodes so far have been triggered by sugar binges - I get too much sugar then I go hypo for weeks trying to level it out. I found a tiny...
  9. pricklypear1971
    Sodas are typically acidic. Lots of people, non Celiacs, have issues with them. Are acidic foods a problem for you?
  10. pricklypear1971
    Hot rice cereals - depends on brands - should be gluten-free also. You may have to check the baby aisle .
  11. pricklypear1971
    And if you alter your diet, add exercise and are still gaining....get your thyroid checked. You are at a heightened risk for hypothyroidism, ya know .
  12. pricklypear1971
    I'm surprised they use iodized salt on their hams. Seriously. One thing to consider is generally, in the US, we get a fairly healthy dose of iodine from eating "normal" foods - potatoes, dairy, "regular salted food" - so if you eat those things at all (even grains and veggies) you still get iodine. Going on a low iodine diet like thyca only reduces it...
  13. pricklypear1971
    Another tip I've found baking gluten-free, especially with nut flours - always bake on parchment paper and let the cookies thoroughly cool before moving them (I just slide the paper off the sheet onto the counter). Nut flour cookies are a crumbly mess when hot but firm up beautifully when cool.
  14. pricklypear1971
    I had similar symptoms when they suspected I had (have?) endometriosis. I was about to start testing when I got pregnant, and after my son was born the symptoms went away so I never pursued it again. You may try progesterone cream (read Dr. John Lee's books). Its not unusual to go through periods of hormonal flux and benefit from progesterone now and...
  15. pricklypear1971
    Casein and whey are milk products that are used in quite a few foods you wouldn't suspect. Learn about what milk derivatives are called and read labels (just like gluten). Also, its not uncommon to have more than one trigger and as you discover one you find another. Sucks, but is true.
  16. pricklypear1971
    I've developed a love for sorghum in place of rice flours. It has a nice "wheat" taste, I think. I've started using almond flour lately and really enjoy the two together. I'm not surprised to see them in combination in a recipe you think is so good.
  17. pricklypear1971
    Make sure you have enough hours to get into a dorm with a dedicated kitchen or you'll be in the exact position you're in now. You need to control your kitchen and food, not lose more control (which is what happens to underclassmen, generally, in a dorm). Get their promises in writing, please. Really, you caught a salad on fire??? That's talent!!! Most...
  18. pricklypear1971
    Oh my goodness, how could you go wrong with Dagoba chips????
  19. pricklypear1971
    Red dye is a huge problem for me. I don't do well with highly processed preservatives - natural or synthetic. I've wondered if its salicylates or something else... but in the end I just avoid them. BTW don't EVER eat RiceWorks chili chips if you have a problem with dyes. They are yummy but lethal.
  20. pricklypear1971
    Have you tried the Tollhouse recipe with gluten-free flour? I found the best gluten-free cookie recipe was my old one, using gluten-free flour. If you like chewy add some almond flour, it always gives a bit of chew. I prefer superfine white sorghum flour to rice because rice feels gritty. The best flour mix I've found is King Arthur gluten-free flour...
  21. pricklypear1971
    FYI most preserved food will NOT contain iodized salt since it will cloud it (pickles, etc.). Pickling salt is pointedly non-iodized. I went cold turkey in the beginning on nut butters, etc. since I could only find one that was low-salicylate and salt free. When I added back those "regular" salted foods I never had a problem. Except potato chips...
  22. pricklypear1971
    I doubt this is what's getting you, but it has been an issue I've been dealing with lately: I am "acting" hypoglycemic without actually having my blood sugar drop below 60. When this happens, I eat nonstop - all the healthy stuff - veggies, proteins, etc. I finally gave in and ate 32 semisweet chocolate chips (one serving/8g sugar) and the grumbling and...
  23. pricklypear1971
    Steroids and antihistamines both suppress the immune system to a degree. I don't know exactly how it works with dh, but personally, I got in a vicious cycle with antihistamines and steroids - and it did a lot of damage to my adrenals and not much for my rash. My rash receded with prednisone and steroid shots but I also was tripping 24/7, and my blood sugar...
  24. pricklypear1971
    The only things I've noticed are that 1) steroids may reduce it but stops it from healing completely 2) anything astringent or scented seems to irritate mine, but that could be because that stuff tends to irritate my skin anyway. Lotions help - I prefer Vanicream, and Dove unscented products work ( I mean the ones that don't smell at all - the unscented...
  25. pricklypear1971
    I hear ya. I wasn't dx'ed with IBS and told to avoid gluten for that, but I do have what is apparently DH and it is an indescribable pain in the butt. Just a heads up, prednisone can interfere with dx'ing Celiac. I have no idea if its true with DH. They put me on steroid shots, pills, creams, class 1&2 antihistimines - you name it. I wasn't tested...
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