Well, so far anyway :) This person put together A CHART! I love charts like this. When they make life so much clearer and simpler. Everything you wanted to know about sprouting on one page: Well, OK not everything, that would take books. But all the basics, and that's really what I want to know when I'm trying to prepare food.
http://www.betterraw.com/2011/08/sprouting-chart-and-guidelines.html
Showing posts with label resources. Show all posts
Showing posts with label resources. Show all posts
Wednesday, September 19, 2012
Thursday, September 13, 2012
Black Bean Italian Flavored Burgers
https://www.facebook.com/groups/HealthyRecipeSharing/
Marjorie from the Healthy Recipe Sharing group on Facebook shared her Black Bean Burger recipe with me. It sounds really good, but you know me, I had to tinker with it a little bit. I happen to have some extra ricotta cheese laying around and was looking for recipes to include it in, so here's the tweaked version that I came up with:
Tips:
Since there is no meat in this burger, it is safe to taste the ingredients before pressing into patties and cooking. I would suggest doing just that to get the flavors the way you like them.
This might be a good recipe to try out with sprouted black beans, but since I couldn't wait to try it, will have to do that next time.
Ingredients:
1 can black beans or 1 1/2 cups rinsed and drained
3 cloves garlic, minced/pressed
1 red bell pepper finely choppped
10 leaves fresh basil finely chopped
1/2 teaspoon chili powder
3 Tablespoons already prepared marinara sauce
2 tablespoons ground flax seed
1/2 cup ricotta cheese
1/2 cup rolled oats
salt and pepper to taste
Directions:
Rinse and drain 1 can black beans (or 1 1/2 cup)
mash about 1/2 of the black beans with a fork, leaving the rest for texture
mince or press 2 cloves garlic
finely chop 1 red bell pepper
finely mince 4 leaves fresh basil
grind flax seed and measure out 2 tablespoons
Mix all ingredients, taste and add salt and pepper in whatever amounts you prefer
Form into patties and fry up in a tablespoon of olive oil or bake in an oven at 400 degrees F for about 10 to 15 minutes (tho baking may make them dryer than you'd like, it will reduce the fat content)
If you like hamburger buns go for it, or serve in 1/2 a pita or thin wrap bread to lower the carb count, or open faced with no bun to lower even further. Next time I might try this out with 1/2 the beans and replace them with some grated eggplant instead. I think this would be delicious with caramelized red onion on top.
I made these to go on the side with an egg replacer instead of the eggs: http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-and-ricotta-dumplings-recipe/index.html#
 |
| Did not end up eating the pasta, the rest was plenty |
Tips:
Since there is no meat in this burger, it is safe to taste the ingredients before pressing into patties and cooking. I would suggest doing just that to get the flavors the way you like them.
This might be a good recipe to try out with sprouted black beans, but since I couldn't wait to try it, will have to do that next time.
 |
| Black Bean Meatles Burger Mix looks a lot like Meat |
Ingredients:
1 can black beans or 1 1/2 cups rinsed and drained
3 cloves garlic, minced/pressed
1 red bell pepper finely choppped
10 leaves fresh basil finely chopped
1/2 teaspoon chili powder
3 Tablespoons already prepared marinara sauce
2 tablespoons ground flax seed
1/2 cup ricotta cheese
1/2 cup rolled oats
salt and pepper to taste
Directions:
Rinse and drain 1 can black beans (or 1 1/2 cup)
mash about 1/2 of the black beans with a fork, leaving the rest for texture
mince or press 2 cloves garlic
finely chop 1 red bell pepper
finely mince 4 leaves fresh basil
grind flax seed and measure out 2 tablespoons
Mix all ingredients, taste and add salt and pepper in whatever amounts you prefer
Form into patties and fry up in a tablespoon of olive oil or bake in an oven at 400 degrees F for about 10 to 15 minutes (tho baking may make them dryer than you'd like, it will reduce the fat content)
 |
| Tested Various Patty Sizes, Liked the smaller ones |
Sunday, June 24, 2012
Xanthan Gum
Along the way, I was introduced to Bob's Red Mill Xanthan Gum: http://www.bobsredmill.com/xanthan-gum.html which is often used to replace gluten. It looks like an off white powder. Much like almond flour, but finer. In reality, it a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, as Wikipedia tells us.
Xanthan Gum is often used to thicken things, or to help hold things together. I have used it to create a gel like texture in home made shampoo/body wash, and in various foods. The stickiness found in bread and other baked goods if not coming from wheat gluten, needs to come from somewhere and some people use eggs to help things stick together better, but I use either Guar Gum (Which I ran out of and haven't found easily accessible at a nearby store since) or Xantham Gum, or occasionally some apple sauce. I bought a small bag of Xanthan Gum a few years ago, and it is still working for me because I use such small amounts of it.
When looking for egg replacements I was usually told to use banana which I am allergic to, or store bought replacers which either have some egg whites in it or have white potato. Neither of which is particularly good for my body. So I began experimentation of my own. People told me to try replacing eggs with apple sauce. And in some instances this worked great, but in some instances, apple sauce added too much liquid and not enough stickiness. Knowing that Xanthan Gum adds the stickiness that gluten provides, I thought perhaps a mixture of apple sauce and Xanthan Gum might be a good egg replacer. It turns out, it works. I tried out various ways of mixing it into recipes and found that although you can put it directly into water and shake or blend to get a gel much like egg whites, it tends to clump. Same when mixed with apple sauce or pear sauce.
Instead, just add Xanthan Gum to the dry ingredients of the recipe and mix well before adding liquids, then add about 6 tablespoons of water per teaspoon of Xanthan Gum. It's more of an art than a science for me, so I've done a lot of trial and error. Depending on the size of the recipe, what is missing from the recipe (gluten, eggs, etc.) and what else is already in the recipe, I add different amounts. It has taken a lot of trial and error, but it almost always works for me these days when added in small amounts.
So Xantham Gum, is it worth the money? Well I'd say buy as small amount as possible if you're going to try it, and then don't be afraid to experiment. Let me know how it goes!
Tuesday, March 16, 2010
Tuberous Treats
Recently a friend of ours took us up on the offer to come over for a visit. She happens to be a vegan who is gluten intolerant with latex allergies. For those who don't know, latex allergies coexist with a slew of food allergies including peanuts, bananas, melon, mango, and more. I have never been able to cook a meal for her, because there are so many things she can't eat that she usually finds it safer to bring her own food with her.
Still, I know there are many things she can eat, and I have felt deprived of being able to feed a loved one. So when she said she might be coming over, I became excited. Maybe this could be an opportunity to play with recipes from The Gluten-Free Vegan by Susan O'Brian. I ran off a list of ingredients in some meals i'd been thinking of trying, found out which things on the list were out, and adjusted the menu. I'm not vegan myself but several of my friends are so I've been doing research. Here's an article from Weight Watchers and getting proper nutrients as a vegetarian. If you're wanting a bit more protein tofu or seitan could easily be mixed in to Patch's Amazing Tubers.
I decided to make various Tuberous Treats* including Patch's Amazing Tubers, Corn Chowder, and maybe Stuffed Butternut Squash. Just sounds like a hearty, warm, meal of comfort food doesn't it?
* Tubers are various types of modified plant structures that are enlarged to store nutrients. They are used by plants to survive the winter or dry months and provide energy and nutrients for regrowth during the next growing season and they are a means of asexual reproduction.[1] Two different groups of tubers are: stem tubers, and root tubers. http://www.foodsubs.com/Tubers.html
Amazing Tuber Recipe:
Ingredients:
Cut tubers and roots (except the onions and potatoes) into chunks, boil in lightly salted water for 5-10 minutes, until slightly soft and flavors have partially combined.
Slice onions, mince garlic and caramelize with leek in 1 tablespoon olive oil
In large mixing bowl, combine olive oil, sea salt, pepper and sage to taste. peal and cut potatoes and add to bowl. Strain tubers and add to large mixing bowl. Add 1/2 garlic onion and leek mixture, and stir all together till all is well coated with sage mixture.
Spread the coated "Tuberous Treats" in a baking pan and bake at 425 for 35 minutes stirring 2 or 3 times to keep mixture coated. When all tubers are tender, mix in remaining garlic onions and serve warm. This is a great way to use up those locally grown CSA vegetables because you can put in whatever produce comes in that week's share!
*note: Seitan, while delicious in vegetarian meals, is not gluten-free. Thanks Lynn for pointing that out :)
Still, I know there are many things she can eat, and I have felt deprived of being able to feed a loved one. So when she said she might be coming over, I became excited. Maybe this could be an opportunity to play with recipes from The Gluten-Free Vegan by Susan O'Brian. I ran off a list of ingredients in some meals i'd been thinking of trying, found out which things on the list were out, and adjusted the menu. I'm not vegan myself but several of my friends are so I've been doing research. Here's an article from Weight Watchers and getting proper nutrients as a vegetarian. If you're wanting a bit more protein tofu or seitan could easily be mixed in to Patch's Amazing Tubers.
I decided to make various Tuberous Treats* including Patch's Amazing Tubers, Corn Chowder, and maybe Stuffed Butternut Squash. Just sounds like a hearty, warm, meal of comfort food doesn't it?
* Tubers are various types of modified plant structures that are enlarged to store nutrients. They are used by plants to survive the winter or dry months and provide energy and nutrients for regrowth during the next growing season and they are a means of asexual reproduction.[1] Two different groups of tubers are: stem tubers, and root tubers. http://www.foodsubs.com/Tubers.html
Amazing Tuber Recipe:
Ingredients:
olive oil
2 cloves garlic
sea salt
pepper
sage
savory
6 carrots
2 red potatoes
2 purple potatoes
2 sweet potatoes or yams
1 parsnip
1 leek
1 white onion
1 red onion
1 zuchini
1 small butternut squash
1 sunchoke
1 celery root
Slice onions, mince garlic and caramelize with leek in 1 tablespoon olive oil
In large mixing bowl, combine olive oil, sea salt, pepper and sage to taste. peal and cut potatoes and add to bowl. Strain tubers and add to large mixing bowl. Add 1/2 garlic onion and leek mixture, and stir all together till all is well coated with sage mixture.
Spread the coated "Tuberous Treats" in a baking pan and bake at 425 for 35 minutes stirring 2 or 3 times to keep mixture coated. When all tubers are tender, mix in remaining garlic onions and serve warm. This is a great way to use up those locally grown CSA vegetables because you can put in whatever produce comes in that week's share!
*note: Seitan, while delicious in vegetarian meals, is not gluten-free. Thanks Lynn for pointing that out :)
Monday, March 15, 2010
Pineapple Coconut Yum
Today Patch was feeling up to cooking. I encouraged her to wait another day because I don't want her overdoing it, but she was determined. I can't say I blame her, I know what it's like to be forced to rest when you want to be up and at 'em.
She prepared a sweet rice dish which is full of calories and full of yum. When she has made it in the past I have both craved and portioned it out so that the leftovers last for as long as possible and so that I don't use up all my weight watchers points in one sitting. It makes a great breakfast, snack or dessert. So now you've been fairly warned that this may add pounds to your midsection if overindulgence is the key word of your day.
That said, it is gluten-free goodness that she's been making for quite some time without ever trying! I like to notice when things we normally eat are accidentally gluten-free so that Patch can be encouraged that such a change won't be impossible.
Pineapple Coconut Rice (Gluten, caesin, and soy free)
16 oz coconut milk
1 oz pineapple juice
8 oz rice
8 oz pineapple
4 oz shredded sweetened coconut
2 oz craisens (dried cranberries)
mix coconut and pineapple juice and bring to a boil. stir in the rice and bring it back to a boil, cover and turn to low, simmer rice in coconut milk 20 minutes or until all the liquid is absorbed. Remove from heat and stir in the reset of the ingredients. Serve warm, or chill and serve.
I prefer this dish reheated on the 2nd day, and patch prefers it served cold. She says that's the way it is "supposed" to be. So the chef has spoken, but with a wink I say, it's your stomach, do whatever tastes right to you!
Related resources:
http://www.csaceliacs.org/gluten_grains.php#R <<--the down low on rice and gluten
http://oolong.co.uk/veganing.htm <-- breaking down vegan ingredients
She prepared a sweet rice dish which is full of calories and full of yum. When she has made it in the past I have both craved and portioned it out so that the leftovers last for as long as possible and so that I don't use up all my weight watchers points in one sitting. It makes a great breakfast, snack or dessert. So now you've been fairly warned that this may add pounds to your midsection if overindulgence is the key word of your day.
That said, it is gluten-free goodness that she's been making for quite some time without ever trying! I like to notice when things we normally eat are accidentally gluten-free so that Patch can be encouraged that such a change won't be impossible.
Pineapple Coconut Rice (Gluten, caesin, and soy free)
16 oz coconut milk
1 oz pineapple juice
8 oz rice
8 oz pineapple
4 oz shredded sweetened coconut
2 oz craisens (dried cranberries)
mix coconut and pineapple juice and bring to a boil. stir in the rice and bring it back to a boil, cover and turn to low, simmer rice in coconut milk 20 minutes or until all the liquid is absorbed. Remove from heat and stir in the reset of the ingredients. Serve warm, or chill and serve.
I prefer this dish reheated on the 2nd day, and patch prefers it served cold. She says that's the way it is "supposed" to be. So the chef has spoken, but with a wink I say, it's your stomach, do whatever tastes right to you!
Related resources:
http://www.csaceliacs.org/gluten_grains.php#R <<--the down low on rice and gluten
http://oolong.co.uk/veganing.htm <-- breaking down vegan ingredients
Thursday, March 11, 2010
Gluten-Free Eating in Arizona
Today I was speaking with someone about a friend who was having a difficult time finding gluten-free foods in their part of Arizona. I mentioned a few ideas which my family and I will be making use of in order to stay gluten-free while eating locally as much as possible. One part of that is to eat less processed foods, and focus more on whole, home cooked meals. There are a plethora of "Gluten-free yummies" as I have begun calling them already for sale in such places as Fresh and Easy, Trader Joes, Whole Foods, and more. In my research I found plenty of locally grown or made items which are gluten-free including produce from Customer Supported Agriculture, Buying Clubs, grocery stores, health food stores, and other such options which you can find at Arizona Local Foods.
We are blessed in this part of Arizona with a temperate climate which allows for a longer growing season than many other places. Although people think of the desert as arid and empty of life, in actuality there is a large bounty which can and is grown right here. We have planted a garden with some of our own favorites, and a hybrid fruit tree which has just started to blossom as we approach spring. Living in the Laveen area, we are especially blessed to have neighbors who raise livestock, produce their own milk products, honey, sunflower oil, organic coffee, cactus products, fruits, vegetables, and much much more!
As I continue moving towards healthier living through food, I have been keeping my eyes open for places we already enjoy that just so happen to sell gluten-free foods in our area. We are fortunate, in a sense, that we had a roommate who was gluten-intolerant and who introduced us to some places she could eat, such as RA, our favorite sushi bar in Ahwatukee, or Green in Tempe where I tend to meet up with my vegan friends. I also am really looking forward to trying Gluten-Free Creations Bakery, which was recently recommended by a friend and looks delicious.
But what if you aren't into negotiating the waters of gluten-free sushi and you don't enjoy vegetarian or vegan foods? I mean, sometimes a person just wants a good steak right? Tonight I came across a list of restaurants in Arizona which are pretty big on our standard styles of eating out and which happen to have some gluten-free foods on their menu or are willing and able to prepare gluten-free versions of their foods. The celiac handbook has an entire such list online at http://www.celiachandbook.com/arizona.html!
So never fear my fellow Arizonans! Be you central to a larger city, or living in one of the many beautiful areas not quite so populated, there are options out there. I hope you will share with me what gluten-free delights you find as you go and I will continue to share the results of my foraging as well. If you would like to recommend a gluten-free treat, restaurant, etc. please do comment, I look forward to hearing from you!
We are blessed in this part of Arizona with a temperate climate which allows for a longer growing season than many other places. Although people think of the desert as arid and empty of life, in actuality there is a large bounty which can and is grown right here. We have planted a garden with some of our own favorites, and a hybrid fruit tree which has just started to blossom as we approach spring. Living in the Laveen area, we are especially blessed to have neighbors who raise livestock, produce their own milk products, honey, sunflower oil, organic coffee, cactus products, fruits, vegetables, and much much more!
As I continue moving towards healthier living through food, I have been keeping my eyes open for places we already enjoy that just so happen to sell gluten-free foods in our area. We are fortunate, in a sense, that we had a roommate who was gluten-intolerant and who introduced us to some places she could eat, such as RA, our favorite sushi bar in Ahwatukee, or Green in Tempe where I tend to meet up with my vegan friends. I also am really looking forward to trying Gluten-Free Creations Bakery, which was recently recommended by a friend and looks delicious.
But what if you aren't into negotiating the waters of gluten-free sushi and you don't enjoy vegetarian or vegan foods? I mean, sometimes a person just wants a good steak right? Tonight I came across a list of restaurants in Arizona which are pretty big on our standard styles of eating out and which happen to have some gluten-free foods on their menu or are willing and able to prepare gluten-free versions of their foods. The celiac handbook has an entire such list online at http://www.celiachandbook.com/arizona.html!
So never fear my fellow Arizonans! Be you central to a larger city, or living in one of the many beautiful areas not quite so populated, there are options out there. I hope you will share with me what gluten-free delights you find as you go and I will continue to share the results of my foraging as well. If you would like to recommend a gluten-free treat, restaurant, etc. please do comment, I look forward to hearing from you!
Tuesday, March 9, 2010
Accidentally Gluten-Free
The other day Patch and I were discussing gluten-free living and she seemed very worried that switching over would be difficult. As the main person who shops and one of the two main cooks, she was understandably nervous. Besides, Patch has never been one for change. She mentioned wanting me to shop with her so that she does not accidentally buy the wrong things. That would be wonderful since I do love spending time with Patch foraging through the aisles of a grocery store, but my migraines make it very difficult to go grocery shopping as the lights in most stores are intolerable even with wrap around sunglasses and what my friends call the unibomber look. (hat, sunglasses, hoody)
Because I have not yet been tested for Celiac and gluten intolerance, and won't be until at least the 17th of this month, we have not yet officially begun the change to a gluten-free diet. We have however begun reading packaging and noticing which of the foods we regularly eat do or do not have gluten.
So it was interesting to find out that the meal Patch made for us the other night was accidentally gluten-free! And nice to know that something so delicious and so part of our normal style of eating could be part of my gluten-free future. Patch has been kind enough to share her recipe so others may enjoy such a delicious meal in the future.
Pork Loin and Potatoes: (sorry, no measurements of the herbs, Patch came up with this completely by feel)
Pork Loin rubbed with olive oil, salt, pepper, sage, and savory. roasted on a sheet pan in oven at 375 for 20 minutes, then 425 for about 35 minutes while the potatoes cooked. Let rest for 10-15 minutes after removing from the oven
Potatoes cut into hearty chunks and placed in bowl, olive oil and 4 tablespoons onion soup mix stirred into the potatoes, make sure they're all covered well then place them in a shallow baking pan and bake at 425 for 35 minutes stirring occasionally (2 or 3 times)
Onion Soup Mix Recipe: (Gluten, caesin, and soy free )
We had this with a side of perfectly steamed broccoli and it was a truly delicious meal. I hope to repeat it some day! Who's kidding who, I ate the leftovers daily for 3 days and wanted to make more when it was gone! The pork loin was tender and juicy, the rub meshed well with the sauce on the potatoes, and the only thing I'd change is to use a low sodium soup mix on the potatoes next time
If you're new to this like we are, and unsure which ingredients in your pantry just happen to already be gluten-free, check out this great list from the Celiac Sprue Association: http://www.csaceliacs.org/gluten_choices.php
Because I have not yet been tested for Celiac and gluten intolerance, and won't be until at least the 17th of this month, we have not yet officially begun the change to a gluten-free diet. We have however begun reading packaging and noticing which of the foods we regularly eat do or do not have gluten.
So it was interesting to find out that the meal Patch made for us the other night was accidentally gluten-free! And nice to know that something so delicious and so part of our normal style of eating could be part of my gluten-free future. Patch has been kind enough to share her recipe so others may enjoy such a delicious meal in the future.
Pork Loin and Potatoes: (sorry, no measurements of the herbs, Patch came up with this completely by feel)
Pork Loin rubbed with olive oil, salt, pepper, sage, and savory. roasted on a sheet pan in oven at 375 for 20 minutes, then 425 for about 35 minutes while the potatoes cooked. Let rest for 10-15 minutes after removing from the oven
Potatoes cut into hearty chunks and placed in bowl, olive oil and 4 tablespoons onion soup mix stirred into the potatoes, make sure they're all covered well then place them in a shallow baking pan and bake at 425 for 35 minutes stirring occasionally (2 or 3 times)
Onion Soup Mix Recipe: (Gluten, caesin, and soy free )
- 3/4 cup instant minced onion
- 1/3 cup beef bouillon powder
- 4 teaspoons onion powder
- 1/4 teaspoon crushed celery seed
- 1/4 teaspoon sugar
Mix and store in air tight container.
We had this with a side of perfectly steamed broccoli and it was a truly delicious meal. I hope to repeat it some day! Who's kidding who, I ate the leftovers daily for 3 days and wanted to make more when it was gone! The pork loin was tender and juicy, the rub meshed well with the sauce on the potatoes, and the only thing I'd change is to use a low sodium soup mix on the potatoes next time
If you're new to this like we are, and unsure which ingredients in your pantry just happen to already be gluten-free, check out this great list from the Celiac Sprue Association: http://www.csaceliacs.org/gluten_choices.php
Friday, March 5, 2010
Why a food blog?
My name is Sean-Michael and I have been living with chronic illness and pain for more than half of my life. At age 19 I was in a car accident which caused pain in my joints, muscle pain, and over two years of severe migraines. Approximately six years of pain, weakness, gastro intestinal distress and fatigue later I was finally diagnosed with Fibromyalgia Syndrome and Sleep Apnea along with a continuing constellation of other symptoms some of which were not adequately explained by either of the above diagnosis.
After 15 migraine free years, I once again developed chronic migraines for no reason that doctors have been able to discern. Since November 2008, I have been living with daily migraine pain. It has felt like a year of constant fruitless doctors visits. Still, we are attempting to create a sanctuary of peace, low light and joy for myself and those I love here in our home. Patch and Carlie have been nothing but supportive and wonderful through all of this, taking everything in stride and being rock solid as usual. About 5 years ago we moved to the desert in the hopes that the dry heat would help my sore joints and muscles. We have been blessed with friends and family who do not hesitate to share anything they've learned along the way which may help bring me relief. Some have helped a bit, some have been fruitless, but due to their most recent suggestions we have begun research into two different ways of eating which may bring me to an even healthier place: gluten free foods and Gerson Therapy.
A documentary called Gerson's Miracle convinced me that changes were in order, but I was also hopeful that I would not have to take measures as drastic as that. We ordered the book Healing the Gerson Way, and almost immediately I was informed that many of my symptoms may be related to casein and gluten intolerances. Being wired and unable to sleep from the Prednisone, I took a Celiac survey online which made me realize that an astounding amount of the symptoms overlapped my own! Although a gluten-free diet sounded daunting and I worried that my future might be limited or negatively impacted by these new changes, I also worried that continuing to eat foods with gluten might negatively impact my health even further. Suddenly I had many questions such as "Should I begin changing my diet immediately or is it necessary to wait until after being tested for Celiac Disease before starting to live gluten-free?" "What tests should my doctor do to find out if I have Celiac Disease?" and more. Here are a few resources I have found particularly helpful in my quest for understanding:
http://www.all4naturalhealth.com/migrai
http://en.wikipedia.org/wiki/Max_Gerson
http://stanford.wellsphere.com/celiac-d
http://www.livingwithout.com/resour
Tests for Celiac:
• IgA anti-gliadin antibodies
• IgG anti-gliadin antibodies
• IgA anti-endomysial antibodies
• Tissue transglutaminase antibody (IgA and IgG in questionable cases)
• Total IgA antibodies
• HLA DQ2 and DQ8 genotyping for celiac disease (used occasionally to detect genetic suspectibility).
• Intestinal biopsy (rarely needed if gluten antibodies are positive -- based on my interpretation of the recent study)
This blog is a place for me to share about my attempt to find more health in my life without losing any of the satisfaction of a good meal through changes in what I eat. As someone with a healthy appetite who is practically addicted to sweets and carbs, the concept of such changes is daunting at best. But I have found hope and inspiration in reading through blogs like http://glutenfreegirl.blogspot.com/ and http://www.glutenfreeforgood.com/blog/ Through talking with friends who have already made such changes, I have become convinced that good taste and the enjoyment of a full stomach must not be sacrificed in the pursuit of health.
Tonight's meal was meat (pork loin) and potatoes ala Patch with a side of broccoli. The entire meal could have been prepared gluten and casein free if we chose. It was DELICIOUS! So come, pull up a chair at our table with your favorite food and join the conversation. Let's break bread together, be it gluten-free or otherwise!
After 15 migraine free years, I once again developed chronic migraines for no reason that doctors have been able to discern. Since November 2008, I have been living with daily migraine pain. It has felt like a year of constant fruitless doctors visits. Still, we are attempting to create a sanctuary of peace, low light and joy for myself and those I love here in our home. Patch and Carlie have been nothing but supportive and wonderful through all of this, taking everything in stride and being rock solid as usual. About 5 years ago we moved to the desert in the hopes that the dry heat would help my sore joints and muscles. We have been blessed with friends and family who do not hesitate to share anything they've learned along the way which may help bring me relief. Some have helped a bit, some have been fruitless, but due to their most recent suggestions we have begun research into two different ways of eating which may bring me to an even healthier place: gluten free foods and Gerson Therapy.
A documentary called Gerson's Miracle convinced me that changes were in order, but I was also hopeful that I would not have to take measures as drastic as that. We ordered the book Healing the Gerson Way, and almost immediately I was informed that many of my symptoms may be related to casein and gluten intolerances. Being wired and unable to sleep from the Prednisone, I took a Celiac survey online which made me realize that an astounding amount of the symptoms overlapped my own! Although a gluten-free diet sounded daunting and I worried that my future might be limited or negatively impacted by these new changes, I also worried that continuing to eat foods with gluten might negatively impact my health even further. Suddenly I had many questions such as "Should I begin changing my diet immediately or is it necessary to wait until after being tested for Celiac Disease before starting to live gluten-free?" "What tests should my doctor do to find out if I have Celiac Disease?" and more. Here are a few resources I have found particularly helpful in my quest for understanding:
http://www.all4naturalhealth.com/migrai
http://en.wikipedia.org/wiki/Max_Gerson
http://stanford.wellsphere.com/celiac-d
http://www.livingwithout.com/resour
Tests for Celiac:
• IgA anti-gliadin antibodies
• IgG anti-gliadin antibodies
• IgA anti-endomysial antibodies
• Tissue transglutaminase antibody (IgA and IgG in questionable cases)
• Total IgA antibodies
• HLA DQ2 and DQ8 genotyping for celiac disease (used occasionally to detect genetic suspectibility).
• Intestinal biopsy (rarely needed if gluten antibodies are positive -- based on my interpretation of the recent study)
Although I would very much like to begin changing what I eat right now, I have been informed by doctors that I must not change what I eat until after I have been tested for Celiac Disease or gluten intolerance. I must also wait for those tests until the most recent prescription of Prednisone is out of my system. Both things would risk false negatives on the lab results.
This blog is a place for me to share about my attempt to find more health in my life without losing any of the satisfaction of a good meal through changes in what I eat. As someone with a healthy appetite who is practically addicted to sweets and carbs, the concept of such changes is daunting at best. But I have found hope and inspiration in reading through blogs like http://glutenfreegirl.blogspot.com/ and http://www.glutenfreeforgood.com/blog/ Through talking with friends who have already made such changes, I have become convinced that good taste and the enjoyment of a full stomach must not be sacrificed in the pursuit of health.
Tonight's meal was meat (pork loin) and potatoes ala Patch with a side of broccoli. The entire meal could have been prepared gluten and casein free if we chose. It was DELICIOUS! So come, pull up a chair at our table with your favorite food and join the conversation. Let's break bread together, be it gluten-free or otherwise!
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