-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
Search the Community
Showing results for tags 'herbs'.
-
So this is in no way medical advice and I believe everybody's bodies and immune systems are different and handle things differently. I am in a self induced major flare up (I'm having an official diagnosis biopsy here in the next couple weeks if I can make it that long). It's been maybe 2 months and I have a major tooth infection that has spread to my sinuses, I have a severe kidney infection with nephritis (inflammation of the kidney), and just about all of my severe autoimmune symptoms are back (joint and muscle pain and swelling, rashes, migraines, numbness and weakness of muscles and limbs, severe fatigue, dizziness, heart palpitations, high blood pressure, blood sugar stability issues, memory gaps, passing out, oxygen stability issues, the list goes on). I decided to play Russian roulette with echinacia, since it's the only other thing that could possibly help the infections and pain in my house and I have 2 children (one 5 yrs and one 7 months) and a husband that works from 7-9pm to 6am 6 days a week and sleeps all day (as he should he's going through hell right now) so Im doing my best to avoid the hospital and unnecessary appointments with people who don't have my whole history. I took the echinacia and....it's helping. A lot. Almost as if it's attempting to regulate my immune system a little bit instead of accelerating it. I still have a lot of my symptoms don't get me wrong, but I do feel better and with a lot less pain and inflammation after I take it. And it lasts for about 12 hours for me before the pain comes back noticably. I'm not saying to do this especially If you don't have any help just in case things get worse and you should be under the care of a medical provider, but I thought it was awesome that it's still able to help the infections and pain with an active autoimmune flare up. Thanks for reading!
-
Celiac.com 10/24/2020 - Antioxidants, anthocyanins, phytochemicals, carotenoids, tocopherols, polyphenols, enzymes with antioxidant activity—do those food-related words sound a bit esoteric to you? Like maybe you need to be part of an enlightened inner-circle of scientists to understand what they mean? We’ve made eating rather complicated, haven’t we? Forget the fancy words. If you focus on fresh whole foods, the semantics don’t really matter. Bringing healthy, nourishing food to the table is what is important, especially if you have an autoimmune disorder like celiac disease. But sometimes we get so focused on the individual nutrients and the complicated words that we forget about the big picture. The benefit of these individual ingredients might not be the same without consuming the whole food and letting them work their magic together. Autoimmune diseases are systemic in nature, so healthy nutrition is a vital piece of the wellness puzzle. The Standard American Diet (SAD) is rather dreadful in many ways, so food-industry scientists have come up with substitutions for the real thing and clever ways to fortify processed foods. Nutrients are being added to packaged foods as a marketing tool. Food that is reengineered to come in a box isn’t natural, but to make it more appealing to the consumer, manufacturers add something special like vitamin D, fiber, iron, or omega-3s and boldly announce it on the package. Something to catch your eye and make you wonder if you can live without it. While I’m not totally against boxed and fortified foods, it’s much better to limit your intake and stick with the real thing. That way you don’t get all the junk that often accompanies those food choices—additives, preservatives, chemicals, dyes, artificial flavors, and fillers that often contain gluten. Rather than a food product, enjoy the pleasure and health benefits of eating whole foods. And contrary to what it may sound like from my first couple of paragraphs, I’m actually quite fond of the science behind the food, but we don’t have to get neurotic about all the details, especially if we’re more thoughtful with our food choices to begin with. Back to the complicated science terms and the first word of this article—antioxidants. What are antioxidants and why is it important for us to have plenty of them in our diets? Antioxidants are molecules, or substances in foods, that are protective to normal physiological functions in the human body. They slow or prevent oxidation, which is a chemical reaction that produces free radicals that cause cell damage. Foods high in antioxidants protect the body from oxidation and boost the immune system. Here’s where antioxidants are important to those of us with celiac disease, which is a disorder of the immune system. We want to enhance healthy immune function and reduce cell damage and inflammation. Foods rich in antioxidants help us do that. Selenium, lutein, lycopene, glutathione, beta-carotene, and the vitamins A, C, and E are all antioxidants. Where do we find foods rich in antioxidants? According to a 2006 study published in the American Journal of Clinical Nutrition, researchers analyzed 1,113 food samples and identified the following 15 foods as having the highest antioxidant content per serving. From number #1 to 15: blackberries, walnuts, strawberries, artichokes (prepared), cranberries, coffee, raspberries, pecans, blueberries, ground cloves, grape juice, dark chocolate, cranberry juice, cherries, and red wine. The food groups with the highest overall antioxidant levels were spices and herbs, nuts and seeds, berries, fruits, and vegetables. In general, plants and plant products have much higher antioxidant levels than animal products, so add these foods to your shopping list and enjoy a daily dose of antioxidant protection!
- 1 comment
-
- antioxidants
- autoimmune
-
(and 8 more)
Tagged with:
-
Celiac.com 05/27/2020 - I'm always on the lookout for a better multivitamin supplement, and I recently had the opportunity to try out TruBeauty's “Nitric Oxide Rejuvenation.” On the vitamin and mineral side, this supplement covers many of the things that most people with celiac disease are lacking after their diagnosis, including: Vitamin C (as Ascorbic Acid), Vitamin E (as natural D-alpha tocopheryl acetate, Thiamine (Thiamine HC), Riboflavin, Niacin (as Niacinamide), Vitamin B6 (as Pyridoxine HCL), Folate (as Folic Acid), Vitamin B12 as (Methylcobalamin DCP), Biotin (as D-Biotin), vitamin B5 as (D-calcium Pantothenate), Choline (as Choline Bitartrate), Zinc as (Gluconate Dihydrate), Manganese as (Gluconate). This supplement, however, is also designed to do far more than just boost key vitamins and minerals. As its “Nitric Oxide Rejuvenation” name implies, there is a lot more going on with it because it also includes TruBeauty's proprietary amino acid and herbal blend: L-Arginine, Organic Cinnamon Bark, Organic Turmeric Root, L-Histidine HCI, Schisandra, N-Acetyl-L-Cysteine, L-Glutaminc Acid, and L-Citrulline DL-Malate (1:1). This blend is designed to boost key “messenger” molecules in your cardiovascular system, which in turn will increase cellular communication, blood flow, and support optimal absorption. From the first day I began taking TruBeauty, I found that it gave me a new energy supply that seemed to last throughout the day—the boost was both physical and mental. I seem to have more stamina while exercising, and I no longer feel the typical mental fatigue that was common in me while working, especially during afternoons. Interestingly it also improved my sleep and memory (perhaps due to the turmeric?), which was a surprise because this aspect of the supplement wasn't mentioned in their literature (although it is designed to improve your skin hydration, joint lubrication, and eye health by boosting your collagen production). Overall, I highly recommend this supplement, which has over 20 years of development behind it. Whether you want to boost your energy and concentration levels, or increase your stamina, TruBeauty has definitely surpassed all of my expectations, and will now be part of my daily supplement regimen. For more info visit their site.
-
Baked Chicken with Herbs and Parmesan Cheese (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 01/14/2014 - Baked chicken offers an easy, healthy alternative to frying, and can produce delicious results. This version uses crushed Rice Chex cereal in place of bread crumbs, and adds olive oil and a variety of seasonings to deliver a memorable meal. Ingredients: 4 skinless, boneless chicken breast halves 2 tablespoons olive oil 2 cloves garlic, minced ¾ cup crushed Rice Chex ¾ cup cup grated Parmesan cheese 1 teaspoon dried basil leaves 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon ground black pepper ¼ teaspoon paprika Directions: Heat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the crushed Rice Chex, Parmesan cheese, basil, thyme, oregano, salt, pepper, paprika, garlic and onion powders. Dip each chicken breast in the oil and garlic until well-coated, then in the bread crumb Parmesan mixture. Coat chicken well. Place coated chicken in baking dish, and top with extra coating mix. Bake until chicken is no longer pink inside, and juices run clear, about 30 minutes. -
Baked Honey Mustard Chicken with Herbs (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 10/03/2012 - As the summer gives way, and the last summer nights begin to carry the chill of fall, the oven beckons you to give up the grill and bring your cooking inside. When that happens, I like to answer that call with simple, quick and delicious recipes that will warm the house just enough to keep it comfortable. Baked chicken breasts offer one of the simplest ways to craft a quick, delicious dinner that will have family and friends smiling. This recipe will serve six adults, so adjust accordingly. Ingredients: 6 skinless, boneless chicken breast halves ½ cup honey ½ cup Dijon or stone-ground mustard - gluten-free (I use Annie's) 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon paprika 1 teaspoon dried parsley salt and pepper to taste Directions: Heat oven to 350 degrees F (175 degrees C). Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, mix the honey, mustard, thyme, basil, paprika, and parsley. Pour or brush half of this mixture over the chicken, until well coated. Bake for about 30 minutes. Turn chicken pieces over and brush with the remaining half of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink inside, and the juices run clear. Cool about 10 minutes before serving with rice, or potatoes, and salad for a tasty, delicious meal. -
Mashed Potatoes with Parsnips and Herbs (Gluten-Free)
Jefferson Adams posted an article in American & British
I am one of those people who has been perfectly okay making various kinds of mashed potatoes, and even sweet potatoes, but has been a bit skittish regarding the parsnip. Unfamiliarity and fear of the unknown were likely driving factors. Then I discovered this simple way to incorporate parsnips into mashed potatoes, and the result is a big smile. This recipe makes a nice introduction to the parsnip. Ingredients: 1½ pounds parsnips 1½ pounds Yukon gold potatoes 4½ cups water 2 tablespoons butter 1 tablespoon sour cream 1 tablespoons chopped parsley 1 tablespoons chopped chives 2 teaspoons Kosher salt â…› teaspoon freshly ground black pepper Directions: Peel parsnips. Cut them crosswise into ½-inch rounds. If you get parsnips with a tough, fibrous core, then cut the parsnips in quarters lengthwise and cut out the tough core. Peel the potatoes and cut them into 1 to 1½-inch chunks. Place into a medium saucepan, cover with water, add two teaspoons of salt. Bring to a simmer, reduce the heat, cover and let cook for 10 minutes, until a fork can pierce easily. Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes. Mash the parsnips and potatoes lightly with a potato masher. Careful not to over mash! Add butter and sour cream and mash some more. Stir in the chopped parsley and chives. Add black pepper and more salt to taste. -
Celiac.com 06/11/2013 - With the last of the cool nights upon us, and precious few excuses for romance since Valentine's Day, it's a great time to throw down a tasty, eye-pleasing meal that will speak volumes about your culinary character. This recipe for grilled rack of lamb fits the bill nicely. It makes a delicious rack that looks like a million dollars, and is bound to satisfy. Combine this with a glass of red wine or gluten-free hard apple cider, a couple of side dishes, and our recipe for strawberry mousse, and you've got the makings of a night to remember. Note: To do this right, it helps to have an instant-read cooking thermometer For lamb 1 (8-rib, 1½ pound) Frenched rack of lamb, trimmed of all but a thin layer of fat 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon olive oil For herb seasoning 3 large garlic cloves, minced ¼ cup finely chopped fresh Italian parsley 1 tablespoon finely chopped fresh thyme 1½ teaspoons finely chopped fresh rosemary ½ teaspoon salt ½ teaspoon black pepper 1½ tablespoons extra-virgin olive oil Directions: Pat lamb dry and rub meat thoroughly with salt and pepper. Heat 1 teaspoon of oil heavy 12-inch pan for at least 2 minutes. Brown lamb on all sides, but not ends, about 10 minutes. Transfer racks to a small (13- by 9-inch) roasting pan. Coat and roast lamb: Put oven rack in middle position and preheat oven to 350°F. In a bowl, mix together garlic, herbs, salt, pepper, and oil. Coat the meat (not the bone) with herb mixture, using a bit of pressure to help it stick. Roast 15 minutes at 350°F, then cover lamb with foil and roast until thermometer inserted diagonally into center of meat registers 120°F. Roast for 5 to 10 minutes more. Let stand, covered, 10 minutes. While the meat stands, the temperature will rise to 125 to 130°F and the center for medium-rare. Cut each rack into 4 double chops. Serve with red wine of your choice for a delightful pairing, whatever your side dishes.
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):