Marliss,
I've seen them work wonders for people, too, and I also have seen some of the research you're talking about. It's mysterious and confusing and complicated.
Cynthia,
I can well imagine that having your daughter safe and well is also keeping your anxiety at a manageable level. It would be lovely if she could move to a point where she can be safe without medication, but there is nothing more important than safe, of course. (I do tend to be reflexively anti-medication, but didn't mean to imply that your daughter shouldn't be taking hers.)
Pepto vs gluten free
Moderators: Rosie, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Deb,
I had zucchini 'noodles' in a restaurant over the summer, and ever since have been eager for the fall harvest, so I could try the same thing with winter squash. I wonder whether it would be possible to blanch/freeze them? I am finally getting it together to do some cooking ahead. (We've tried to do this with meat cupcakes, but we just keep eating them all...) I think it would be wonderful to be able to pull a couple of portions out of the freezer, probably right to the stovetop. We have been cooking with enough for leftovers, but not on a very big scale. It's been a very kitchen-intensive time, especially for my husband - now that I'm feeling better, I'm eager to do more cooking, and also to make life simpler.
Today's experiment is a chicken-liver pate, with coconut oil. My husband really likes it! I'm trying to decide whether to have it on apple slices as an appetizer, or make a batch of squash 'linguini' and use a little of the chicken liver alongside/on top (side dish/appetizer portion). I think "a little" liver is probably the right amount for me, at this point - I don't think I've eaten it since MC. It has a really nice texture and flavor, and was super-easy.
--Sara
I had zucchini 'noodles' in a restaurant over the summer, and ever since have been eager for the fall harvest, so I could try the same thing with winter squash. I wonder whether it would be possible to blanch/freeze them? I am finally getting it together to do some cooking ahead. (We've tried to do this with meat cupcakes, but we just keep eating them all...) I think it would be wonderful to be able to pull a couple of portions out of the freezer, probably right to the stovetop. We have been cooking with enough for leftovers, but not on a very big scale. It's been a very kitchen-intensive time, especially for my husband - now that I'm feeling better, I'm eager to do more cooking, and also to make life simpler.
Today's experiment is a chicken-liver pate, with coconut oil. My husband really likes it! I'm trying to decide whether to have it on apple slices as an appetizer, or make a batch of squash 'linguini' and use a little of the chicken liver alongside/on top (side dish/appetizer portion). I think "a little" liver is probably the right amount for me, at this point - I don't think I've eaten it since MC. It has a really nice texture and flavor, and was super-easy.
--Sara
Sara,
I blanched and froze my zucchini "noodles" and didn't notice any difference over the fresh. I love chicken livers ( but can pass on beef). I never thought to try it "on something".
I recently posted a cracker recipe with only flax seeds. I have since made one with flax, chia, sesame and sunflowers that I like better. The only
additional ingredients are water and seasonings. I like them better and will post the recipe if anyone is interested. It's nice to have a healthy dipper (if
you can tolerate the seeds).
I blanched and froze my zucchini "noodles" and didn't notice any difference over the fresh. I love chicken livers ( but can pass on beef). I never thought to try it "on something".
I recently posted a cracker recipe with only flax seeds. I have since made one with flax, chia, sesame and sunflowers that I like better. The only
additional ingredients are water and seasonings. I like them better and will post the recipe if anyone is interested. It's nice to have a healthy dipper (if
you can tolerate the seeds).
I am interested Deb.
Not that I cook very much anymore, but given the prices of GF I think I might need to start again!
Sara, I cannot find the recipe for Dee's electrolyte drink. I have been through the recipes, and some sound divine.
I need someone to cook for, or to cook for me. My back is too sore to be in the kitchen for long.
BTW - Sara. My oven wasn't very expensive. I got it from Overstock. The bottom of it is also a wok, and I have used it as such. It does most things, including grilling and baking very quickly.
Not that I cook very much anymore, but given the prices of GF I think I might need to start again!
Sara, I cannot find the recipe for Dee's electrolyte drink. I have been through the recipes, and some sound divine.
I need someone to cook for, or to cook for me. My back is too sore to be in the kitchen for long.
BTW - Sara. My oven wasn't very expensive. I got it from Overstock. The bottom of it is also a wok, and I have used it as such. It does most things, including grilling and baking very quickly.
WOW, Lesley, now I want it *even more* - do you recall the brand name?
I was mistaken about the location of that rehydration recipe - it's here: http://www.perskyfarms.com/phpBB2/viewtopic.php?t=992
I have, for years, been such a huge water-drinker, waaaay more than anyone else I know, and have always wondered about it. Every doctor has pooh-poohed the concern, but now I wonder... was that the early stages of Sjogren's? Was it - somehow - a symptom of gluten toxicity? I do notice I drink far less on a regular basis. I cannot honestly say whether that is a good thing, a coincidence, or a not-so-good thing.
I know what you mean about cooking for/cooking with, and I have been very lucky to have someone doing a lot of the heavy lifting in the kitchen makeover here. I used to cook big batches on the weekends, that I could eat during the work week. I first found my way here in early March, and just about now, I'm inspired enough *and have the energy* to really be doing a big share of what goes on in our kitchen. (Don't get me wrong, I've had many great notions and moments - but the daily effort of food on the table... having first brought food into the house... has fallen greatly on my teammate here.) I totally sympathize and hope you feel better soon, so much that you have a "food intolerance" dinner party and friends come over and cook up a GF/*F storm and leave you with tons of leftovers.
Deb, I'd also love your recipe - and thanks for the good news about pre-frozen squash 'noodles'!
--S
Quick edit to say: Ah, Tex has found the link even faster - Tex, you should be in charge of *everything* that needs organizing, finding, or explaining! You never cease to impress me.[/i]
I was mistaken about the location of that rehydration recipe - it's here: http://www.perskyfarms.com/phpBB2/viewtopic.php?t=992
I have, for years, been such a huge water-drinker, waaaay more than anyone else I know, and have always wondered about it. Every doctor has pooh-poohed the concern, but now I wonder... was that the early stages of Sjogren's? Was it - somehow - a symptom of gluten toxicity? I do notice I drink far less on a regular basis. I cannot honestly say whether that is a good thing, a coincidence, or a not-so-good thing.
I know what you mean about cooking for/cooking with, and I have been very lucky to have someone doing a lot of the heavy lifting in the kitchen makeover here. I used to cook big batches on the weekends, that I could eat during the work week. I first found my way here in early March, and just about now, I'm inspired enough *and have the energy* to really be doing a big share of what goes on in our kitchen. (Don't get me wrong, I've had many great notions and moments - but the daily effort of food on the table... having first brought food into the house... has fallen greatly on my teammate here.) I totally sympathize and hope you feel better soon, so much that you have a "food intolerance" dinner party and friends come over and cook up a GF/*F storm and leave you with tons of leftovers.
Deb, I'd also love your recipe - and thanks for the good news about pre-frozen squash 'noodles'!
--S
Quick edit to say: Ah, Tex has found the link even faster - Tex, you should be in charge of *everything* that needs organizing, finding, or explaining! You never cease to impress me.[/i]
I can't find the one I have. Doesn't seem to be there anymore. This is a similar thing without the wok. I don't use the wok every day, but I certainly use the oven daily. It is SO useful. I like to bake a potato and hate turning on the oven to do so. I can do it very quickly with the turbo
http://pc4usa.com/freeshipping-sunpento ... -2000.aspx
I used to have a convection toaster oven, which gave up the ghost. I was looking for a new one when I found this. I LOVE it.
You can find them for less money, but they really aren't expensive. I got mine for about $65 with free s&h.
For me it's well worth it, given the amount I use it, and the power I save.
Thanks for the recipe. I actually have that recipe. TJs also has an electrolyte enriched water. Doesn't taste so awful.
This is the one they sell on the TV:
http://www.mynuwaveoven.com/?ref_version=ppc-adcenter
It is more expensive, and the extras are not worth it IMO. Anyone who has some basic equipment and an ounce of common sense does not need to spend more.
http://pc4usa.com/freeshipping-sunpento ... -2000.aspx
I used to have a convection toaster oven, which gave up the ghost. I was looking for a new one when I found this. I LOVE it.
You can find them for less money, but they really aren't expensive. I got mine for about $65 with free s&h.
For me it's well worth it, given the amount I use it, and the power I save.
Thanks for the recipe. I actually have that recipe. TJs also has an electrolyte enriched water. Doesn't taste so awful.
This is the one they sell on the TV:
http://www.mynuwaveoven.com/?ref_version=ppc-adcenter
It is more expensive, and the extras are not worth it IMO. Anyone who has some basic equipment and an ounce of common sense does not need to spend more.
So helpful, Lesley - thanks.
We don't have a microwave, and the toaster is dead to me - so have been considering our next gizmo to add. This sounds more useful than a toaster oven, and I like the footprint. The appliances we love, we use constantly, and we're fussy about our counter space - but this sounds like one we could really embrace. Thanks!
I wonder whether your electrolyte issues will become easier to manage, as diet change starts to help, and the inflammation settles down. I'm probably guilty of a bit of magical thinking here - but I cannot believe the number of body systems affected by gluten, for those of us who are sensitive/intolerant, and how much better I feel, in unexpected ways. So I have a lot of optimism that once we turn the corner, benefits beyond stopping relentless D can occur. May it happen to you - and soon.
Thanks again,
S
We don't have a microwave, and the toaster is dead to me - so have been considering our next gizmo to add. This sounds more useful than a toaster oven, and I like the footprint. The appliances we love, we use constantly, and we're fussy about our counter space - but this sounds like one we could really embrace. Thanks!
I wonder whether your electrolyte issues will become easier to manage, as diet change starts to help, and the inflammation settles down. I'm probably guilty of a bit of magical thinking here - but I cannot believe the number of body systems affected by gluten, for those of us who are sensitive/intolerant, and how much better I feel, in unexpected ways. So I have a lot of optimism that once we turn the corner, benefits beyond stopping relentless D can occur. May it happen to you - and soon.
Thanks again,
S
I have a microwave, and use my toaster for breakfast. Just one slice of Udi's bread. I'm not using my juicer right now, though I am going to go back to making juice and cooking it to get some of the nutrients without the fiber. It's going into the closet for the next few weeks until I get there.
This is by FAR the most useful appliance in my kitchen. I use it daily. I have more than I need on my counter, but I use the stuff I have out. I find it more useful than a toaster oven. I can roast a chicken with veggies underneath, grill a lamb chop or a steak, and you CAN toast a piece of bread. Just put the heat on high, and put the bread right under the element.
I have a rotisserie that I used a lot before I got this, but this is much better. Now I need to find someone to take the rotisserie from me. Or give it to Goodwill. Or something, along with my coffee maker and a variety of other useless stuff I have.
This is by FAR the most useful appliance in my kitchen. I use it daily. I have more than I need on my counter, but I use the stuff I have out. I find it more useful than a toaster oven. I can roast a chicken with veggies underneath, grill a lamb chop or a steak, and you CAN toast a piece of bread. Just put the heat on high, and put the bread right under the element.
I have a rotisserie that I used a lot before I got this, but this is much better. Now I need to find someone to take the rotisserie from me. Or give it to Goodwill. Or something, along with my coffee maker and a variety of other useless stuff I have.
Our current coffee protocol is relatively compact - we do have a separate water-boiler gizmo, which we consider to be kind of like an extra burner - plus it gets the person making the coffee or tea away from the stove area, so two people can be conjuring up breakfast at the same time with no elbow-jostling.
It's funny what turns out to be essential. A friend just got a super-high-end rice cooker. It's beautiful, and incredibly useful to her on a daily basis. Our counter space is over-committed to cat food (because otherwise, the cat food would all turn into dog food). I feel as though it's a constant juggling, what we optimize, eliminate, add, remove...
Really love the idea of using our oven less for smaller meals, and thanks again for the tip,
Sara
It's funny what turns out to be essential. A friend just got a super-high-end rice cooker. It's beautiful, and incredibly useful to her on a daily basis. Our counter space is over-committed to cat food (because otherwise, the cat food would all turn into dog food). I feel as though it's a constant juggling, what we optimize, eliminate, add, remove...
Really love the idea of using our oven less for smaller meals, and thanks again for the tip,
Sara
Lesley and Sara,
I posted the cracker recipe in Dee's Kitchen http://www.perskyfarms.com/phpBB2/viewt ... 191#107191
It was my first experience using chia seeds (I got a good-sized bag at Costco for $6). They get gelatinous like the flax and help
hold the crackers together. I may play around more with the seasonings as I eat some with almond butter and am not sure about
the garlic/onion flavor for those.
I posted the cracker recipe in Dee's Kitchen http://www.perskyfarms.com/phpBB2/viewt ... 191#107191
It was my first experience using chia seeds (I got a good-sized bag at Costco for $6). They get gelatinous like the flax and help
hold the crackers together. I may play around more with the seasonings as I eat some with almond butter and am not sure about
the garlic/onion flavor for those.
I had the most simple rice cooker there could ever be. My son, when he was a penniless student, bought it in Canada, so he could make rice in his room, where there was no stove. It's worked hard since then, so when it gave up yesterday I wrote to my son - may it RIP!
I don't think I will get a new one. I think I am going to stick to a regular pot from now on, while I a stuck on a chicken soup and rice diet. I have enough gizmos.
You're welcome. Anything to make life easier, and reduce the carbon footprint!
I don't think I will get a new one. I think I am going to stick to a regular pot from now on, while I a stuck on a chicken soup and rice diet. I have enough gizmos.
You're welcome. Anything to make life easier, and reduce the carbon footprint!
I just finished reading through this thread, and it contained a lot of great information.
My family has been pressing me to do the Pepto Bismol. They are very concerned and they want me to feel better, but I really don't want to use the Pepto Bismol because of the possible side effects. I had ringing in the ears once, for about 6 months, and I never want that again! I did find a compounding pharmacy that will put the active ingredient into a gel capsule for me so that I can take it without all the dyes and corn products, to which I am sensitive, but I still worry about taking a medication. It was a medication (NSAIDs) that triggered this whole thing--although I now know that it probably just revealed the underlying gluten sensitivity--so I don't need another problem caused by medication.
I have only been gluten free for about 3-4 weeks, and several of you have recommended to give gluten free a chance. However, when I talked to Dr. Fine's office, a staff member told me that I could do Pepto Bismol and gluten free together, and it would help calm the inflammation faster.
I am really in a quandary about whether to try longer with giving up everything I need to give up and waiting for better days, or adding Pepto Bismol along with giving up all my sensitive foods. I would appreciate any and all opinions.
By the way, I have heard the proper dose is 8 pills a day for 8 weeks, and also 9 pills a day for 8 weeks. Does anyone know the right dose?
Thanks deeply, as always, for your help.
--T
My family has been pressing me to do the Pepto Bismol. They are very concerned and they want me to feel better, but I really don't want to use the Pepto Bismol because of the possible side effects. I had ringing in the ears once, for about 6 months, and I never want that again! I did find a compounding pharmacy that will put the active ingredient into a gel capsule for me so that I can take it without all the dyes and corn products, to which I am sensitive, but I still worry about taking a medication. It was a medication (NSAIDs) that triggered this whole thing--although I now know that it probably just revealed the underlying gluten sensitivity--so I don't need another problem caused by medication.
I have only been gluten free for about 3-4 weeks, and several of you have recommended to give gluten free a chance. However, when I talked to Dr. Fine's office, a staff member told me that I could do Pepto Bismol and gluten free together, and it would help calm the inflammation faster.
I am really in a quandary about whether to try longer with giving up everything I need to give up and waiting for better days, or adding Pepto Bismol along with giving up all my sensitive foods. I would appreciate any and all opinions.
By the way, I have heard the proper dose is 8 pills a day for 8 weeks, and also 9 pills a day for 8 weeks. Does anyone know the right dose?
Thanks deeply, as always, for your help.
--T