alfreda89: (Winter_Mette's Glogg)
As you may have suspected, microwave bagged popcorn is probably a big health risk. (Not the popcorn itself -- the chemicals used in the lining of the bag. They vaporize and mingle with the popcorn during popping. They may interfere with absorption of vaccinations. They may cause infertility in women. And they contain compounds that have caused various cancers in animals.)

These are lots of good reasons not to eat commercial bagged popcorn! Plus -- how to find gluten-free popcorn? How to find GMO-free popcorn? If you don't want to mess with a traditional popper, or cooking it in a sealed pan on the stove-top, or even getting a specialty stove-top pan like a Whirley-Pop, read on!

Food writer Mark Bittman will launch you on to eating gourmet popcorn at home, no matter how you want to cook it.

Need I say that this is the way to get guaranteed gluten-free, organic goodness?

Dill weed is an amazing flavor (only a touch!) and curry powder, your favorite curry, is also one you should try. And yes, you can have cheese popcorn! How about Vermont cheddar?

Now I'm hungry.
alfreda89: (Winter_Mette's Glogg)
How food, diet, and dieting affected my writing and my life. And maybe effects yours...

I thought we needed a post on one of the adult privileges of life, and how the specter of being gluten-free may put a chill in the heart of any individual threatened by gluten. We’re talking responsible drinking of alcoholic beverages.

What about beer?
I hear you cry. And what about spirits? My vodka – wait...wasn’t vodka originally made from potatoes?

Good. You’re past the panic and starting to think.
Cut off here )
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...

Here’s my current theory on gluten-free “snackage.” Have something to fill most gaps in your snack cravings, and then consciously work to eat them slowly -- that's much, much slower than you normally go through something. At the least, you are trying to heal your body of an overload of gluten. At the worst? You have actual gluten damage that has messed with your digestion and slowed your ability to absorb nutrients. Remember that you may actually eat less once you stop eating gluten. Your stomach may be happy with less.
Choices, choices )
May this list get you through your next snack attack. Now, it’s your turn to share munching secrets. Help us out! I’m trusting I don’t have to tell you that fresh veggies and fruit are all right. What else do you like to munch on when you have a snack attack? Popcorn? (Remember to make your own – don’t trust a self-contained popcorn packet unless you read the label.) Sorghum popcorn? Tell all!

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

Katharine Eliska Kimbriel is currently working on a new Alfreda book, a contemporary fantasy series about a curse, and a few other things as well. You can find links to her major ebook vendors through Backlist eBooks.
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)
EatPastry Rocks!

Here’s a small San Diego, CA company that has dipped a toe into the growing sea of gluten free offerings around the country. They specialize in vegan cookie dough, sitting in the deli case at your specialty grocer, ready to scoop up and bake.

One of their offerings is gluten-free. I was tearing through the Tucson Whole Foods, looking for anything to tempt my father’s appetite. He needed calories, and as far as I was concerned, he didn’t need gluten.

I pulled the container out in the pre-dawn hours, slapped the pans into the oven, and in a short period of time had a batch of Gluten-Free Chocolate Chunk cookies. And guess what?

This is a lovely cookie. Great mouth feel -- soft, chewy, flavorful. I stored them in a sealed bag on the kitchen table, ready to tempt my father, and religiously limited myself to one a day.

I got three of them, I think.

He got the rest.

They were just as soft the third day. I made them a touch smaller than recommended, and got 28 out of the container. This is actually cheaper than buying most ready-made GF cookies. You may not want to feed the horde this way, because all those great ingredients aren’t cheap, but for special occasions, and to have a tub in the fridge that you can safely eat raw? Oh, yeessss, Precious, they are rings! And for your vegan friends who don’t have to worry about gluten? Five more flavors. They have Ginger, sob!

Not available in Texas yet, alas. But check out their web site to see if anyplace near you has them!
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)
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…

So, all around you people are barreling ahead with life resolutions, grand plans for diet change, exercise, social makeovers, new jobs, new spouses, new lives, for heaven’s sake – and it all makes you tired.

You’ve done pretty much ALL of this – over and over. And none of it has helped you gain energy, lose weight, find your enthusiasm or anything else that you’d like to find. Every attempt has smacked you down.

Well. On the way from recovering from an illness that most don’t recover from, I discovered something important. It gave me back my energy, my higher reasoning faculties, and finally, my creativity and writing. I am improving every single day.

What I discovered has to be shared now. I can’t wait for studies and science scattered all over the Internet to catch up to me. I could not even wait for the tests to come back – that’s how HUGE the difference is for me. Some of you – according to some estimates, perhaps as many as 42% of the US population – also need to know this now.
Take the Challenge )
I think the question may not be: “What have you got to lose?” The question is: “What might you gain?”

You might gain a wonderful life, with only one purposeful decision.

Next time, I’ll talk about a plan of attack. There will be several levels to this plan, because if you feel pretty good, but can never find a diet that works for you, your system may just need to rest from wheat. Or you may be addicted to wheat, and it’s upsetting your stomach – so there will be a backing-off plan. Or you may fear it’s seriously damaging you, like it was me. There will be a plan for that, too.

Think about it. Think about whether this is a worthwhile, month-long experiment for you. Because next time there will be some simple homework. You are going to find out if removing one thing can give you almost everything you want.

What I want is a hopeful, healthy future. What are your goals?

So try it with me -- Let the gluten go!

(The next one will go up as soon as I get around to transferring the info.)
************************************************************************
Katharine Eliska Kimbriel is currently working on a new Alfreda book, a contemporary fantasy in the Texas Hill Country, and a few other things as well. She has three science fiction novels available in ebook on Kindle and in multiple DRM-free formats.

You can find her other formats at Book View Cafe, where her SF novels Fires Of Nuala, Hidden Fires and Fire Sanctuary are currently available for purchase. Check out her bookshelf for free samples of her books. Her personal blog is here and her web site over here.
alfreda89: (Winter_Mette's Glogg)
Obviously I've been rolling downhill to spacey for over a week, because I didn't mention my essay at the Book View Cafe blog called Quality is Worth It, a Let the Gluten Go post.

When you give up gluten, you will quickly notice that your sense of taste works better. Suddenly salt and pepper can be overwhelming, and a host of taste buds you forgot you had will abruptly wave at you and say "How about a fresh balsamic vinegar with dinner?"

In this post, I make suggestions about where you want to put food money you're not spending on gluten junk. We're talking spices, oils, vinegars -- yum!

Take a look.
alfreda89: (Winter_Mette's Glogg)
And the subject is...the perfect chocolate chip cookie. And it's gluten-free. See my take on it over here, with links to a real pastry artist's books and site.

I'll be packing up a box of these for [livejournal.com profile] bevhale today.
alfreda89: 3 foot concrete Medieval style gargoyle with author's hand resting on its head. (Fires of Nuala book cover)
Well, it's Thursday, it's 20 degrees F outside here in the Texas Hill Country, and my Burmese is sitting on the hot sack in my lap and wants me to move to the lounger and keep editing Fire Sanctuary. We're on our way. Thought I'd remind people what's up on a Thursday.

Today over at Book View Cafe is Chapter 19 of Fires of Nuala. You can also start reading from the beginning, if you've never given it a try. Buy books here.

The Shadow Conspiracy II is now available. It contains my most recent story, "Abide With Me" as well as a lot of other fine stuff. You can read a sample story by C. L. Anderson here. Bonus -- price reduction on the previous collection, The Shadow Conspiracy! Get them now and have an orgy of steampunk reading.

My most recent gluten post went up over at the BVC Blog -- Everyday Gluten Glitches, about the joy of changing over skin care products and such stuff. Bonus -- P&G cleaning products are gluten-free! I'll be testing the second round of a GF/macro chocolate chip cookie recipe tonight, if I don't go dancing (snow and ice alert -- I'm weighing my options. A lotta hills between me and the class, or the long way around.) Or maybe class and baking later. If the recipe satisfies, I'll post it tomorrow, with links to its parent recipes.

I have been researching 1810 clothing, letting Allie explain to me what people were wearing in her 1810 NYC. Then I hope back to her story tomorrow.

More mail later!
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)
"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: (Winter_Mette's Glogg)
http://blog.bookviewcafe.com/2011/01/14/sleuthing-out-hidden-gluten-let-the-gluten-go-4/

To find the earlier posts, just SEARCH on the blog for Let the Gluten Go.
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. (Irish oatmeal)
I was looking for a link to Ray Audette's book NeanderThin, a useful book for getting your head wrapped around the fact that grains (especially grains with gluten in them) may be damaging your health. His web site has what I've been looking for for years -- real pemmican! There's also beef sticks without preservatives, but those need a fridge or freezer. And there's a link on his site to US Wellness Meats, which sells Pastureland Dairy and Grassland Beef, both which look great. You can buy simply one pemmican bar to test, if you'd like, through Ray's storefront -- or a box of them, if you are a performance athlete who wants to check out 20 grams of protein per bar that is gluten free and naturally preserved with dried cherries in it. They also sell bison jerky.

The cheeses include gouda, swiss, havarti, mild and sharp cheddar -- lots of good stuff. The dairy is coming from an Amish farm in Indiana with a herd of Jersey cows. It is raw milk cheese -- not a commentary on it, just pointing that out. Sure sounds wonderful.

My writing on trying a one-month gluten-free diet to see if you're one of the 42% of Americans who may have gluten issues starts here -- Let the Gluten Go -- Testing the Waters.
alfreda89: 3 foot concrete Medieval style gargoyle with author's hand resting on its head. (Irish oatmeal)
I had to give up cookies when I got sick -- we weren't friends anymore. An occasional Pamela's cookie was all I could handle. Gluten-free recipes were too hard for me to interpret and didn't turn out. I started to get better, and then I found Gluten-free Girl's blog, and found another geek who was actually doing things like measuring weights of different types of flour, to get better results.

Got brave and tried her 36-hour chocolate chip cookie recipe. OMG. They are actually too rich for me, at that size -- I can eat half of one without my system currently saying "Whoa, that's rich!" I understand that T and S over at Pearl Commune love them. Next, I did the chocolate shortbread, and I have cookies for T and R to bring over. I made them too big -- even the smallest heart cookie cutter was too much richness for me. So, ONE cookie each -- and next time I will make them the size of big acorns!

Now I am going to start the GF gingerbread cookies with real fresh ginger and orange zest. It sits overnight, like the chocolate chip, so I will have time to scrabble around for my cookie cutter collection I almost got rid of. And another batch of the chocolate chip, and maybe the pistachio cranberry ones? Or the snickerdoodles, which always seemed boring -- but these don't look boring.

Okay -- trying to remain low inflammation, I am still not eating potatoes (nightshades) so no potato starch or flour. I am using the Holiday GF flour mix Shauna came up with for the gingerbread cookies and any new ones, but I am substituting, per her instructions for how to figure substitutions, millet flour for the potato flour, and tapioca flour for the potato starch.

I substituted brown rice flour for the potato in the 36-hour cookie recipe. This does not follow her new rule, as you can see, of 60-40 ratio flours to starches. But, I like a tad more heft to a CC cookie -- S agreed with this. If you want lighter, go for a starch substitute instead. Or try it as done -- most gluten-free eaters who can handle butter will not turn their noses up at this!

I have cut back so far on sugar and salt in foods, that I am hyper-sensitive to the amounts. When I make the shortbread again, if it's just for me, I may cut back a hair on the salt. But C enjoyed hers last night with no problems with anything -- said they reminded her of Scandinavian sandies but with chocolate added.

My butter is probably soft enough to start; I forgot to put it out early (after three days putting it out, my mind probably didn't think I'd get to it today.) S & K, maybe we should have a GF dessert tea party M or T night?

Can you tell I missed baking holiday cookies? ;^) I'm going to have to learn how to take good cookie photos....

NOTE (1): W says the shortbread is lovely chocolate, independently mentioned pecan sandie texture, but doesn't think they are sweet enough for him. This may be a trend. You will hear me say "sweet" but you don't think it's sweet at all. Still -- I do not intend to go back to eating birthday cake once a week at work, when I'm back in the workforce, even if I get wheat back. A good way to avoid that? Reduce your own sugar gauge. Stop eating any sweet for ten days. Then, go back in at half strength -- half as much on cereal, half as much dessert, eaten slowly, etc. You can re-set this clock -- it's just ramped up to 11 on a 10 point scale, here in the USA.

August 2017

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