Martha, Gabes and Polly,
You've all been with me for many years and I appreciate your happiness when I have success. It means a lot to me.
My BMs have started to deteriorate a bit this week (no D, though), so I have scaled back to my almond muffins, meat, bone broth and corn pasta diet. I wasn't sure if the broccoli, cauliflower, olives and corn chips were bothering me, or if it was the reduction in Entocort. I began reducing Entocort about 4 months ago without any noticeable change.
I'm only slightly better, so I'm concluding that I've determined lowest Entocort dosage, which is 1/2 pill every four or five days; 1 pill the rest of the days. I'm glad that I've reduced it ever so slowly so that I can easily determine if I am still dependent upon it. I'm not going through the disappointment I used to go through. Part of that is because my insurance copay for it went down this year. I only pay $132.35 for 90 pills, and United Health Care pays $198.53 for their share. Since it's the only prescription I take, I won't fall into the doughnut hole, which is great news! I've gone into the hole for the past several years.
I saw my primary care doctor today for another matter and told him I suspected that the reduction in the Entocort was responsible for my deterioration. I told him that I was going to stop trying to reduce it further because I felt that my low weight and spartan diet, after all these years, were more important than worrying about taking the steroid. He agreed. My 23andMe testing actually stated that I was very tolerant of Budesonide, and I have been. I don't even attribute my osteoporosis to the steroid because I had it before I began Entocort. I attribute it to my small frame and weight.
I will go back to eating the cauliflower and broccoli and olives. I have tested 1/4 banana about once a week and that seems to be OK. The best news is that I ate in a restaurant for my husband's birthday present the end of October! I called the restaurant (Maggianos) and spoke with the chef and explained that I thought I could eat their corn pasta with olive oil and garlic and I would bring my own turkey to add to it. It was delicious and I plan on going back. Maybe sometime I'll be able to ask them to add broccoli or asparagus. I made it at home once since then and didn't have problems.
I don't think I've mentioned that both daughters had the Enterolab testing done. My younger daughter, like me, was reactive to everything tested. She's the one with the IBS. My older daughter did the testing also and has the same genes as me (and Polly), but she only tested positive to soy (score of 14) and gluten (score of 12). Without any prompting from me, she's given up gluten and soy completely because she doesn't want to end up like me. She did say that she'd been having some stomach indigestion prior to the testing, and now she only has it if she's eaten something in a restaurant. I'm not sure I would have been able to give them up with such low numbers and few symptoms, but she's very diligent about it. My other daughter is another matter, but we all make our own choices. My husband has begun to bake gluten-free items for our older daughter who lives just 15 minutes away. He loves doing it, and she loves getting the goodies. No, he's still not forsaking gluten in his diet. He just finished making soy-free chocolate fondant cremes for her, as he does every Christmas. No one else in her family is eating gluten-free, so it's a bit hard. I'm pretty proud of her choosing to sacrifice and do what's best for her health.
Gloria
GMO Corn - nothing surprising
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Met my reduction limit for Entocort
You never know what you can do until you have to do it.
Hi Janie,
Here is a link to the Almond Muffins recipes: http://www.perskyfarms.com/phpBB2/viewt ... s&start=60
Earlier in the thread someone asked for my almond cookie recipe, so here it is. I haven't put these in Dee's Kitchen because they and the muffins are very plain, and the other recipes there are not.
Almond Flour Cookies makes 30 cookies
2 1/2 cups blanched almond flour (I use Honeyville flour)
1/4 teaspoon sea salt
1/4 teaspoon baking soda
3 tablespoons oil (I use almond oil)
1/4 cup maple syrup
1 teaspoon almond extract (A 16 oz. almond extract bottle is available at Sam's Club at Christmas time for about $12)
Combine almond flour, salt and baking soda in a food processor. Measure oil, maple syrup and extract in a measuring cup and pour slowly through the top of the food processor while it's spinning. Process until most of batter forms a clump of dough.
Put dough onto wax paper and shape into a 7" cylinder. Chill several hours or overnight. To form cookies, place a string (I used plain floss) underneath the cylinder, cross the string on top and pull the string to cut the dough into 1/4 inch thick circles. I place the dough over the side edge of a slotted spatula and lift the spatula up by pressing the handle with my arm so I can put the string underneath without handling the dough. The dough is very sticky because of the maple syrup. I use parchment paper to bake them.
After the cookies are on the cookie sheet, I place the wax paper over them and press them with a Pyrex custard dish to make them smooth and flatten them a bit. This isn't necessary, however.
You can add chocolate sprinkles, colored sugar granules, or any other additions you'd like. I eat them plain because I'm trying to keep my sugar level down and I still can't handle chocolate.
Bake at 350 degrees for 8-10 minutes until they are very slightly brown. I like them a little softer, so I cook them 8 minutes. Cooking them 10 minutes makes it a crunchy cookie.
The batter is super simple to make. I make these once a week and they are just enough sweetness to satisfy my sweet tooth. I eat them with maple gelatin, and they make a nice dessert.
Maple Gelatin:
1 tablespoon plain gelatin powder (I use Grayslake gelatin)
1 tablespoon dark brown sugar, packed
Mix the gelatin powder and brown sugar together. Add one cup of boiling water and stir about a minute until gelatin is completely dissolved. Add one cup of cold water and mix. Pour into 4 oz. containers and chill. I pour 1/2 teaspoon maple syrup on the top of the gelatin just before eating it so it has a little taste.
Gloria
Here is a link to the Almond Muffins recipes: http://www.perskyfarms.com/phpBB2/viewt ... s&start=60
Earlier in the thread someone asked for my almond cookie recipe, so here it is. I haven't put these in Dee's Kitchen because they and the muffins are very plain, and the other recipes there are not.
Almond Flour Cookies makes 30 cookies
2 1/2 cups blanched almond flour (I use Honeyville flour)
1/4 teaspoon sea salt
1/4 teaspoon baking soda
3 tablespoons oil (I use almond oil)
1/4 cup maple syrup
1 teaspoon almond extract (A 16 oz. almond extract bottle is available at Sam's Club at Christmas time for about $12)
Combine almond flour, salt and baking soda in a food processor. Measure oil, maple syrup and extract in a measuring cup and pour slowly through the top of the food processor while it's spinning. Process until most of batter forms a clump of dough.
Put dough onto wax paper and shape into a 7" cylinder. Chill several hours or overnight. To form cookies, place a string (I used plain floss) underneath the cylinder, cross the string on top and pull the string to cut the dough into 1/4 inch thick circles. I place the dough over the side edge of a slotted spatula and lift the spatula up by pressing the handle with my arm so I can put the string underneath without handling the dough. The dough is very sticky because of the maple syrup. I use parchment paper to bake them.
After the cookies are on the cookie sheet, I place the wax paper over them and press them with a Pyrex custard dish to make them smooth and flatten them a bit. This isn't necessary, however.
You can add chocolate sprinkles, colored sugar granules, or any other additions you'd like. I eat them plain because I'm trying to keep my sugar level down and I still can't handle chocolate.
Bake at 350 degrees for 8-10 minutes until they are very slightly brown. I like them a little softer, so I cook them 8 minutes. Cooking them 10 minutes makes it a crunchy cookie.
The batter is super simple to make. I make these once a week and they are just enough sweetness to satisfy my sweet tooth. I eat them with maple gelatin, and they make a nice dessert.
Maple Gelatin:
1 tablespoon plain gelatin powder (I use Grayslake gelatin)
1 tablespoon dark brown sugar, packed
Mix the gelatin powder and brown sugar together. Add one cup of boiling water and stir about a minute until gelatin is completely dissolved. Add one cup of cold water and mix. Pour into 4 oz. containers and chill. I pour 1/2 teaspoon maple syrup on the top of the gelatin just before eating it so it has a little taste.
Gloria
You never know what you can do until you have to do it.