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Hello! I was diagnosed with hypothyroidism. But long before that I had most celiac symptoms and my diet at that time consisted mostly of wheat-based foods. I tried the gluten-free diet to very good results, but I had problems with almonds and popcorn. Unlike what everyone says they caused me some serious constipation for a week and I also had burning face/head/ears/neck (toxins?) while having cold hands. I felt like fainting and got anxious/nervous easily. I stopped eating almonds and popcorn altohether and got better. Fast forward to the last week when I ate some wallnuts and I got constipation again and I know the nuts are to blame as I have the same itch down there after going to the toilet (which is very hard and the first day I reacted was almost impossible). So here are my symptioms after eating nuts and popcorn: - constipation - almost impossible for me to defecate - head pain/dizzyness - hot flashes in face/head/neck - racing heart - belly pain and feeling like puking - anxiety/nervousness Please tell me, should I give up nuts as well as gluten? I hope its not toxic poisoning or something. I am going to do a 3-day detox and the candida diet. Is there anyone else here that had similar symptoms? It's like nuts block/stop my digestion. Yet every website out there says they actually help constipation.
A splash of citrus is one of the easiest ways to enliven any side of vegetables, especially when you use a generous amount of fruit. The orange zest in this dish helps bring a tasty zing and a great aroma to the walnuts. I’ve had a lot of luck with this flavor combination on broccoli and green beans as well. Substituting regular green asparagus with the white version requires that you peel them before hand. However, the extra time pays off with a striking visual presentation. Ingredients: 1 pound asparagus, bottoms trimmed 1 ½ tablespoons orange zest ¼ cup orange juice ¾ cup walnuts 2 tablespoons butter 2 teaspoons salt, divided 1 teaspoon pepper 4 quarts water Directions: Preheat oven to 325° F. Spread walnuts in an un-greased baking dish and toast for 5-7 minutes, stirring frequently to prevent burning. Remove from oven and roughly chop after nuts have cooled. Meanwhile, bring water to a rigorous boil and season with half the salt. Boil asparagus for about 5 minutes, until tender but still crisp. Drain and set aside. Melt butter in a large skillet and add chopped nuts. Add orange zest and juice and cook for 1-2 minutes. Add cooked asparagus and toss to thoroughly coat. Season with remaining salt and pepper.