alfreda89: (Winter_Mette's Glogg)

http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit

"That carbohydrate, called fructan, is a member of a group of carbs that gastroenterologists say is irritating the guts of a lot of people, causing gas, diarrhea, distention and other uncomfortable symptoms. Altogether, these carbs are called fermentable oligo-di-monosaccharides and polyols, or the cumbersome acronym FODMAPs.

If you're someone with a sensitive stomach and you've never heard of FODMAPs, listen up. In addition to fructan in wheat (and garlic and artichokes), FODMAPs include fructose (found in some fruit), lactose (found in some dairy products) and galactans (found in some legumes).

While most people can digest FODMAPs with no problem, for many with chronic gut disorders like irritable bowel syndrome, they're poorly absorbed by the small intestine and then fermented by bacteria to produce gas, which leads to those unpleasant symptoms. IBS affects up to 20 percent of Americans."

This report suggests that up to 70% of people see improvement in their IBS symptoms when they try the low-FODMAP diet.  My symptoms that are the worst from gluten are not the IBS symptoms, but FODMAP might be an interesting diet choice for other people and for other problems.

alfreda89: (Winter_Mette's Glogg)
This article is based on a one-month “test diet change” plan I concocted for a friend back in January 2011 and posted at www.blog.bookviewcafe.com. Here’s a tweaked version for my personal blog readers.

How food, diet, and dieting affected my writing and my life. And maybe effects yours...

I’m making the case for a diet experiment – going one month without gluten (or just without wheat, if that’s all your schedule can handle right now.) We’re got four different levels of trying this out, and a world of different grains to try in place of wheat, barley and rye (as well as oats, which are contaminated by gluten unless the package says “gluten-free.”) Now, we step over to an important topic – gluten hidden in condiments and other places you just don’t expect it. Such as – ice cream? Eggnog? Cheese?

Looking for condiments without hidden gluten (or without High Fructose Corn Syrup, another conversation completely) is like looking for applesauce without added sweeteners – they exist, but every grocery may not carry them. You may have to become a multiple grocery shopper. I buy what I can at my regular grocery, to encourage them to carry things, and occasionally I point out something they may have overlooked.
There's more )
Our ancestors could take a slow day in most of their chores, if a food intolerance made them feel a little bit ill, off, slow or stupid. It’s a lot harder for us – every day most of us drive a machine that can easily kill people, or manipulate figures or programs on computers that can cost our employers a small fortune in lost time and worker hours – all because we got some wheat or other gluten we should not have eaten.

So – if you’re reading labels, be thorough. Watch for the obvious stuff, and also the sneaky types of things listed above. If you’re not reading labels, try to be aware of items that could make your progress stumble – luncheon meats, veggie burgers, processed cheese, etc..

We can do this! Let the gluten go!
*****************************************

Katharine Eliska Kimbriel
is currently working on a new Alfreda book, a contemporary fantasy series, and a Nuala short story.
alfreda89: (Winter_Mette's Glogg)
This article is based on a one-month “test diet change” plan I concocted for a friend back in January 2011 and posted at www.blog.bookviewcafe.com. Here’s a tweaked version for my personal blog readers.

How food, diet, and dieting affected my writing and my life. And maybe effects yours…

Okay, eating the world may be an exaggeration, but not by a lot. There are a ton of foods out there for the gluten sensitive individual to eat, and most of them you’ve probably never given a second glance. But they are waiting for you, bursting with flavor.

The easy stuff is this: Food in its unadulterated form (I.E. raw, no seasonings, no marinades, no sauces) is where you can start. You can grill meat for yourself – but you must make up the hamburger paddy yourself, and put the ground pepper and salt on it. And read those salt and ground pepper labels, because a lot of salt/spice mixes have gluten in them, in some form.

So – Okay food includes:

Real meat
Real poultry
Real fish
Real shellfish (fake shellfish may be processed with gluten)
Real fruit
Real vegetables
Real nuts (read the package for exposure to gluten -- it may have been packaged on machinery that also packs gluten items.)
Real seeds (Ditto above.)
Real dried fruit (Ditto above!)

Take the advice of Ray Audette, the author of Neanderthin – if you can pick it off a tree or bush, or stick a stake in it, it’s probably safe. (This assumes it’s already designated as food fit for human consumption – don’t start experimenting in the back yard, now!)
Lots more for the curious )
Next time – foods where hidden gluten lurks.

*************************************************************************************


Katharine Eliska Kimbriel
is currently working on a new Alfreda book, a contemporary fantasy series, and a Nuala short story.
alfreda89: (Winter_Mette's Glogg)
This article is based on a one-month “test diet change” plan I concocted for a friend back in January 2011 and posted at www.blog.bookviewcafe.com. Here’s a tweaked version for my personal blog readers.

How food, diet, and dieting affected my writing and my life. And maybe effects yours…

All right. You‘ve thought about my proposal made in my earlier post called “Testing the Waters,” and you have decided you’ll give at least a month of being gluten-free a try. Reasons to give this a chance include the following things.

* Other diets have never worked, or lasted
* Exercise alone has not worked, or stopped working
* Giving up everything you enjoy didn’t work
* Your stomach and/or lower GI tract hurts a lot, and you haven’t been able to figure out what’s causing it.
* You are overweight, or underweight, and would like to be closer to a normal weight.
* You show signs of blood sugar fluctuation or diabetes, or autoimmune diseases — arthritis, including rheumatoid arthritis, persistent Lyme disease, brain fog, fibromyalgia, pain in and gurgling from the GI tract, IBS, colitis, insomnia, brain fog, ADD, memory loss, persistent muscle ache, IQ drop, persistent hormonal flares – things that are NOT NECESSARILY JUST AGING.
* You are in a category some scientists think may trigger recessive genes controlling gluten intolerance in adults (See Epigenetics):

1) You have been, or continue to be in a high stress situation.
2) You have ever been in a serious accident, and your weight/joint/brain fog issues really started during or after that point.
3) You have ever been seriously ill, and your weight/joint/brain fog issues really started during or after that point.

Are you still with me? As you can see, the potential here runs from small but significant problems all the way to catastrophic problems. And we’re going to investigate whether gluten might be contributing to your problem.
Caveats, specifics and good news )
Not ready to join the game? That’s okay. Keep thinking about it, and keep reading. I’ll be back soon with “What can you eat? What can you not eat? You can eat the world!”

Let the gluten go!

************************************************************************************

Katharine Eliska Kimbriel
is currently working on a new Alfreda book, a contemporary fantasy series, and a Nuala short story.
alfreda89: (Winter_Mette's Glogg)
Actor Wil Wheaton's Mom and sister are Celiacs, and Celiac warriors. She's started a movement about it, to get people aware of how dangerous gluten can be to someone whose body doesn't process it. We're not talking the diet fad of the month, gang -- this is serious business.

I'll be reprinting my Let the Gluten Go posts over here on Live Journal soon. In the meantime, take a look over at this message from Wil's Mom, and check out her site at www.notevenacrumb.com .
alfreda89: 3 foot concrete Medieval style gargoyle with author's hand resting on its head. (Boobies!)
MY REDKEN SHAMPOO HAS WHEAT?

Maybe it wasn't something I ate...maybe it was washing my hair with this stuff? All these months, it was the shampoo? And they make you read a huge list of things they put in all their products, that MIGHT be in the one you use -- and you get to get a magnifying glass out and look for each one! Well, I'll save you -- The Body Full shampoo and conditioner (like you bought a QUART of the stuff as a cost saver when you last bought?) Drop to the word WHEAT.

ARGH!

http://t0135j2k8rd.realdialogdirect.com/content/gluten%20list%20for%20Consumer%20Site%20Redken.pdf

I just tried muscle testing this and I about fell on my tailbone.

I am SO not amused.

I'd better check my Kiss My Face hand cleaner, unscented, before I wash away traces of REDKEN and shape these bread loaves!
alfreda89: 3 foot concrete Medieval style gargoyle with author's hand resting on its head. (Default)
Just grumbling, you can ignore this...
Condemned to  )
alfreda89: (Winter_Mette's Glogg)
There are a couple of things you need to set aside for the month if you're going to try and go gluten-free and also use your kitchen. I'm talking about them over here.
alfreda89: (Winter_Mette's Glogg)
So, I'm talking to a friend, and admitting I'm dreading the results on my lab tests, because what if it says my numbers are still through the roof? Where could it be coming from? she asked. You're not cheating.

No, I'm not cheating. I haven't even gone and had a farewell meal of Kerby Lane's sweet potato fries -- my last brush with gluten really got my attention. Not my imagination that I can't think very well for about ten days minimum. But I haven't gone through every single bag hanging around. Like where does the dried fruit come from?

I bought bags of shelled pecans and walnuts at Costco's yesterday, their brand. But on the back of the almonds, it said the dreaded: "Processed on machinery that also processes...wheat."

Gotcha.

So now, in my freezer, there are a few shelled almonds in there...laughing at me...that will probably get taken to Odd Friday, where many people can eat them with no trouble at all.

Gotta find gluten-free almonds....

On the other hand, Woodchuck Hard Cider is gluten-free. I may get to take up drinking again.
alfreda89: (Winter_Mette's Glogg)
"Snacking of the Desperate" has gone up over at the Book View Cafe Blog.

The series, which is a snapshot version of testing a gluten-free diet in only 30 days, starts here.
alfreda89: 3 foot concrete Medieval style gargoyle with author's hand resting on its head. (MY BVC mug)
Access to nutrients. That is a big part of eating in a macrobiotic manner. Roasting, toasting, soaking, and in some cases boiling all allow the food to be digested swiftly, gently, in its best form. If your gut hurts right now, raw food is probably the opposite of what you should give it. I may say “Macrobiotic Diet” but what you should hear is, changing your eating habits so you are nourishing body and soul in celebrating what you eat.

Kukicha tea and roasted barley tea are constants in the day of someone living a macrobiotic life.

Real tea with almost no caffeine. )
The links provided go to the exact brand I use, although I have not tried to order directly from Gold Mine. You can use tea bags, a “coffee pot” brewer, etc. with these teas – whatever works. But kukicha is as rare as fine coffee, and costs accordingly. The method I use gets me 16 cups tea to a 4 ball jar amount, 7 times. And that is just a ½ cup of twigs plus 12 Tbsp. of twigs.

Here’s the Gold Mine Natural Foods web site, and they do have other products I’ll talk about in coming posts. You may be able to buy the teas locally. I buy mine at the macrobiotic center in Austin, TX, Casa de Luz.

As I’ve said previously, Macrobiotics is not automatically gluten-free – you need to take steps in your meal preparation if you are striving for a gluten-free diet. I turned to macrobiotics when nothing, including cutting back on wheat, seemed to help my GI tract. Macrobiotic dining did help. I still use the boiled tea, and a three-year miso made by a domestic small company. (If my lab tests still show high gluten involvement, I will stop both of them. But for now, they don’t seem to have any negative affect. I suspect the gluten protein is long gone from both forms of barley, but this may just be in my case. Everyone responds differently to different amounts of gluten. Plan accordingly.)

Both these teas can be purchased as a box or packet of tea bags, if you don’t want to go all-out on this experiment. Gold Mine and Eden Foods both sell this tea in bags. Either way, I recommend you give them a try. Enjoy!
alfreda89: (Winter_Mette's Glogg)
If the computer gremlins have been kind, the third installment of my series "Let the Gluten Go" should be up over at Book View Cafe's blog. The subtitle of the series is, "How food, diet, and dieting affected my writing and my life. And maybe effects yours..." Because for whatever, as yet unknown reason, my brain and creativity have been out to lunch since I spiraled down into undetected third stage Lyme disease. Until I completely stopped gluten. The change has been remarkable.

I've gone from trapped in severe insomnia, fatigue, ADD and short term memory loss to thinking, and writing again. And sleeping, incidentally, for you insomniacs out there. This has happened in as little as eight weeks. So -- I decided that was too important to keep to myself, and have designed a "cliff notes" version of going gluten-free for a month.

If you'd like to check it out, the first installment is here, and the second over here. If you've wanted a change in your life, for any reason? This might be an interesting place to start!
alfreda89: 3 foot concrete Medieval style gargoyle with author's hand resting on its head. (Default)
I think that "natural flavors" added into Terra Chips makes me dizzy.

Yup, that's probably gluten. They don't put gluten-free on their bags for a reason. And the Terra lady on the phone says she definitely would not suggest someone avoiding gluten try anything but the basic root chips cooked in oil.

PROS: Score! If gluten is what has been making me dizzy, then as I get rid of gluten in my life, I can go back to ballroom dancing!

CONS: I liked those cinnamon spice sweet potato chips.

Will just have to bake my own in the oven. I don't have a fryer, because the oil would coat the apartment -- maybe if I had an outdoor cooking area, I'd get one. And watch Alton Brown's show on proper frying of fries (sweet, in my case.) I'd better go have my last fries at Kerby Lane, too -- they cook everything in the same oil, I'm pretty sure, so there go those sweet potato fries, too. Bah --
alfreda89: (Peppermint Peach Tree)
Macrobiotic = Long Life.

From the Greek “macro” (large, long) and “bios” (life)

“Doing something over and over the same way and expecting a different result is considered a sign of insanity.”

I’ve never had what you might call the average American diet. Junk food has been minimal in my life. My father was a dentist. I never tasted candy until I was 5 years old. We were part of a breakfast study. I remember the white boxes, and thought it was weird, because shouldn’t singing raisins be on this box? I had a brief affair with Twinkies, back in the day, and I love baking unusual cookies. Chocolate, good chocolate was my friend.

But I wasn’t more than 10 when my mother started cooking Weight Watchers’ style. Back then there were no points, just sound principles of eating. The family lost some weight, and did not gain more. I decided I hated diet drinks and switched to water. But as I grew to adulthood, food and I had an uneasy existence -- something was not quite right.
The story deepens )
Does your food leave you with more energy than it took to break down the food? What do you take away from the transaction? Is it time for you to nourish body and soul?

Do you have comfort foods that you are convinced help your energy, your digestion, your spirit? What are they? (Yes, chocolate counts, but that is also another post!)
alfreda89: 3 foot concrete Medieval style gargoyle with author's hand resting on its head. (BVC button)
Well, of course I goofed setting up the timer on releasing the blog post, but my series on "How to diet without dieting, or reflections on how food, diet, and dieting can affect writing" goes up at Book View Cafe's blog. As soon as I finish writing this promo.

This is not about writing per se -- it's about my belief that a disease changed the expression of genes, and changed my diet so radically that I lost my higher functioning abilities and ability to write fiction. Finally identifying it is speeding my recovery, and has me hoping I can sell new work and find a job soon.

So...if you have never been able to put your finger on what makes your diet fail you, you might take a look at my proposal, and see if it either sparks a response in you, or gives you other ideas to follow up. Just don't give up.

Stand back! I'm going to try Science!

February 2017

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