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lorka150

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Everything posted by lorka150

  1. lorka150
    Angie - the less you eat, the more your body thinks that it is 'starving' itself. You are hardly eating, so your body is holding onto what it can, and almost (if not already) reverting to starvation mode. It's hoarding everything it can to keep you functioning. Your body is telling you this as you ARE starving, but also, you NEED to balance proteins, complex...
  2. lorka150
    may i offer my advice? i don't want to overstep my boundaries.
  3. lorka150
    may i offer my advice? i don't want to overstep my boundaries.
  4. lorka150
    May I sneak in here? I just want to say that I am studying nutrition, and am willing to help anyone, or offer advice. I can leave if you want!
  5. lorka150
    everything will be healthy and only with good fats. it's a whole foods based diet. i'm a healthy cook!
  6. lorka150
    debb! would you consider doing a business with me?!
  7. lorka150
    i make a thai lasagne. i also buy rice and soba noodles, oils and vinegars, these really neat rice nuggets (like gnocchi).
  8. lorka150
    Do you have any other sensitivies or allergies? I am allergic to onions, and I found out that I was getting sick as they were a filler in one of mine. I agree about the aforementioned acidophilus. Mine, for example, gives instruction to 'ease' into it.
  9. lorka150
    Unless the bakery section is quite exposed, I am not sure if that was the culprit (meaning from being airborne). However, being new to celiac, perhaps you didn't think twice about some things - like laying your hands on the table (with potential crumbs on it), then biting a nail (or something maybe not so extreme). Did you have a drink? Could be cross...
  10. lorka150
    ArtGirl - you are in my mind! One of my 'chapters' is called "Themes and Variations". I definitely have all of the alterna-versions of the favourites like cheesecakes and icecreams. And every recipe WILL be adaptable (except maybe a few) to free from all of the other allergens, as well as yeast. The reason I say a few is, for example, my yeast breads...
  11. lorka150
    if you are still feeling bad, try the elimination diet. i can help you with meal plans, if you'd like. while i was figuring things out, i ate about 9 foods for about a year. i still generally stick to those. let me know
  12. lorka150
    Thanks so far. Luckily, the best part of this is that you are reinforcing things I am already thinking of. Condiments is a big one for me, too, as I don't buy anything pre-made. WHen I first got sick, my mum went gluten and casein free with me (for her MS), and I really didn't want to deprive her from anything. It was really important for...
  13. lorka150
    I am just finishing up most of the recipes that are in my book. I just have a few questions. I want to first say that this is a whole foods based cookbook (optimal health!) ALL of which is gluten and casein free. There are NO pre-made products use (example, 1/4 c. of dairy-free cheese) and so on. I've recreated all of my recipes to taste just as good without...
  14. lorka150
    hi debb, i'm also in a small gluten-free baked goods business. first, i started with word of mouth - friends and family and the local chapter, and so on. my sister is a pastry chef, and together we do allergen free in a dedicated kitchen baking and cooking (my kitchen), and non-allergen free with her stuff in her kitchen (so no cross-contamination...
  15. lorka150
    Do you mean you are eating it because you are really eating it? Or cross contamination? If it's because you are eating it, you need to realize it's poison to your body. This is a disease - and you need to realize the damage you are continuing to do. Until you are ready to accept it, you won't. Only YOU can change this.
  16. lorka150
    Smuckers: Smuckers has temporarily withdrawn its list of gluten free foods. According to the company, the jams, jellies, spreads, syrups, magic shell products and preserves do NOT contain any wheat, rye, oats, barley, spelt, triticale or other gluten containing grains. However, they will not call them gluten free until they can double check the possibility...
  17. lorka150
    Their Soy Garden and Earth Balance also fall under those criterium. I've been using them forever, and work just as well as butter in baking. The whipped one isn't quite as good for baking, just to warn you!
  18. lorka150

    ARCHIVED Losing My Doctor

    lorka150 replied to Rusla's topic in Doctors

    I'm sorry you are losing your doctor and I hope that Carriefaith's info can help you. For what it's worth, I don't have a doctor - instead, I just go to my internist. It helps a lot, we have regular appt's, and so on. Maybe you can just work with your GI or if you have an internist, also?
  19. lorka150
    It's just algae, so it should be fine, but I'd be careful with Mercola - sometimes he's a bit of a quack.
  20. lorka150
    Could it be a different type of grain? Have you been tested? You might get more luck in the Coping With category! Good luck.
  21. lorka150
    i made mini-cupcakes at christmas. i'm not sure how they would be in cake form, but if you are interested, i can type it out for you.
  22. lorka150
    instead of oil and butter, use applesauce in muffins and quick bread. reduce the sugar to half and use something with a lower GI like agave syrup. presto!
  23. lorka150
    Hello Stefania. That's my gramma's name and my confirmation name - I love it! Your English is superb. I used to live quite close to Guelph, and luckily, a lot of the mainstream stores carry gluten-free things. In addition, most foods are naturally gluten-free, so she is in luck! I know there is a member or two from Guelph, which I am sure might have a...
  24. lorka150
    That is why it is pulled out... To avoid the second knead. If that makes sense. It doesn't "KNEAD" it. HA! I second the sweet rice flour not to be used - however, I haven't tried it. From what I have read over and over, that is one that is not interchangeable in recipes. Won't hurt to try, I guess!
  25. lorka150
    actually - before the second knead, wet your hand and you can stick it in and grab it, then wet a spatula to smooth the bread. i did this a few times, then attended a baking session with heather butt and donna washburn (authors from a few cookbooks), who said the same thing that i do. that way, you dont have the hole it it, and if you keep your hand wet,...
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