Guest guest Posted August 13, 2007 Report Share Posted August 13, 2007 Welcome, Carolyn. Check out the files section on our home page for thousands of tried and true favorites. I look forward to those you will share. This is a great place to meet other vegetarians and learn new thigs, too. Katie in Alaska Carolyn <yuccadew44 wrote: Hello- I am Carolyn- New to this group. This looks like a wonderfully active group and I am very pleased to be here. I have been a vegetarian since the early 70's. My very first vegetarian book was Diet For A Small Planet by Frances Moore Lappe'- I am anxious to begin sharing recipes and learning from this good group. Carolyn on the Texas Gulf Coast Be a better Globetrotter. Get better travel answers from someone who knows. Answers - Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2009 Report Share Posted March 12, 2009 Welcome to Eric! It's really exciting how new people join almost every day. This group is awesome... mindboggling recipe file here: %2ARecipes/ --- On Thu, 3/12/09, Eric Darley <eric.darley wrote: > Eric Darley <eric.darley > Newcomer > > Thursday, March 12, 2009, 6:32 AM > Hi: > > I'm Eric, 41, a married dad from New Jersey, USA, and > I'm new to vegetarianism. Seeking recipes, support, > fellowship, etc. > > I look forward to meeting everyone. > > Eric > > .................. > > " Outside of a dog, a book is man's best friend. > Inside a dog, it's too dark to read " - Groucho Marx > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2009 Report Share Posted October 2, 2009 Hi, I am new here. My holistic doctor wants me to go on a gluten-free diet. I am feeling my way on this, with a lot of misgivings, as I love to eat good food & am rather overwhelmed by everything that I canNOT eat. But I've just read the mentions of agave syrup which I really like & my question in can it be used in the same amounts as sugar when cooking? This doctor thinks I am hypoglycemic but my regular doctor says I am not! My glucose on my last test was 84 but it was not a fasting test. Pam in Wisconsin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2009 Report Share Posted October 2, 2009 Pam, Agave is sweeter than sugar so you may want to reduce the amount a bit; plus you have to adjust for the liquid content of the recipe. When I use agave, I leave out that amount of water, juice or milk called for in the recipe. Just for clarity, HYPOglycemic means that you would have exceptionally LOW blood sugar, and 84 is within the normal range. Why does your wholistic doctor want you to go gluten-free? Deborah Hi, I am new here. My holistic doctor wants me to go on a gluten-free diet. I am feeling my way on this, with a lot of misgivings, as I love to eat good food & am rather overwhelmed by everything that I canNOT eat. But I've just read the mentions of agave syrup which I really like & my question in can it be used in the same amounts as sugar when cooking? This doctor thinks I am hypoglycemic but my regular doctor says I am not! My glucose on my last test was 84 but it was not a fasting test. Pam in Wisconsin . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2009 Report Share Posted October 2, 2009 Thanks for the agave info. Yes, I know that hypoglycemic is low & that my 84 is normal. But I filled out a metabolic questionnaire for him in which I noted that I often have anxiety attacks first thing on waking in the morning & that sometimes, but only sometimes, I get shaky in the evenings. But I don't think that is hypoglycemic per se, just that I should eat something. I think he thinks just about everyone has some degree of problems with gluten. The tests that I took via him (GI analysis & urinary analysis) showed that I have a malabsorption problem. Which isn't too difficult to believe since I had Cdiff (clostridium difficile) for about 9 months in 2006/07. Many people who suffer through that end up with IBS & probably with some degree of malabsorption. I did test negative for Celiac disease but he says I could still have significant gluten sensitivity. I am 71 years old & feel pretty good. I am dealing with glaucoma & Lyme (treated with herbs & homeopathics since broad spectrum abx are out due to the cdiff history), I run a 501c3 kitty rescue & have 14 cats in my house right now - 4 of whom are fosters looking for adoption, plus I take care of a barn cat colony outside the village. So I do not live a sedentary couch potato life at my wonderful age! And I do like good food & do not want to go on this diet unless it is really important that I do so. I know that if I ask this doctor that, he will say, " Well, yes, I think so! " So no point in going there. Sigh. Pam in Wisconsin Deborah Pageau wrote: > > > Pam, Agave is sweeter than sugar so you may want to reduce the amount > a bit; plus you have to adjust for the liquid content of the recipe. > When I use agave, I leave out that amount of water, juice or milk > called for in the recipe. > > Just for clarity, HYPOglycemic means that you would have exceptionally > LOW blood sugar, and 84 is within the normal range. > > Why does your wholistic doctor want you to go gluten-free? > > Deborah > > Hi, I am new here. My holistic doctor wants me to go on a gluten-free > diet. I am feeling my way on this, with a lot of misgivings, as I love > to eat good food & am rather overwhelmed by everything that I canNOT > eat. But I've just read the mentions of agave syrup which I really like > & my question in can it be used in the same amounts as sugar when cooking? > > This doctor thinks I am hypoglycemic but my regular doctor says I am > not! My glucose on my last test was 84 but it was not a fasting test. > > Pam in Wisconsin > . > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2009 Report Share Posted October 2, 2009 Pam, since the clues suggest a gluten-free diet may help you, going 100% for awhile (a few weeks) will likely give you the information you and your doctor need. Diagnostics can be wrong, but our bodies always tells the truth. The key is in listening to the message! :-) The anxiety/shakiness could be a gluten-intolerance issue. Just about any negative symptom can be. The range of symptoms related to gluten intolerance is extensive. How about giving it a trial-run and see what happens? If you feel better, you'll know it's necessary. If you feel just the same, then maybe it's not. If you promise yourself a trial for only a specific length of time, you can return to your old habits if it fails. Maybe that will help you put aside the resistance while you get information. We on this list who eat 100% gluten-free all the time... AND vegan... can assure you that eating a tastey, satisfying diet is totally possible. It just takes some adjusting, research and patience during the steep part of the learning curve. We're here to help you with that. :-) I love cats too! Deborah, on the West Coast of Canada Thanks for the agave info. Yes, I know that hypoglycemic is low & that my 84 is normal. But I filled out a metabolic questionnaire for him in which I noted that I often have anxiety attacks first thing on waking in the morning & that sometimes, but only sometimes, I get shaky in the evenings. But I don't think that is hypoglycemic per se, just that I should eat something. I think he thinks just about everyone has some degree of problems with gluten. The tests that I took via him (GI analysis & urinary analysis) showed that I have a malabsorption problem. Which isn't too difficult to believe since I had Cdiff (clostridium difficile) for about 9 months in 2006/07. Many people who suffer through that end up with IBS & probably with some degree of malabsorption. I did test negative for Celiac disease but he says I could still have significant gluten sensitivity. I am 71 years old & feel pretty good. I am dealing with glaucoma & Lyme (treated with herbs & homeopathics since broad spectrum abx are out due to the cdiff history), I run a 501c3 kitty rescue & have 14 cats in my house right now - 4 of whom are fosters looking for adoption, plus I take care of a barn cat colony outside the village. So I do not live a sedentary couch potato life at my wonderful age! And I do like good food & do not want to go on this diet unless it is really important that I do so. I know that if I ask this doctor that, he will say, " Well, yes, I think so! " So no point in going there. Sigh. Pam in Wisconsin Deborah Pageau wrote: > > > Pam, Agave is sweeter than sugar so you may want to reduce the amount > a bit; plus you have to adjust for the liquid content of the recipe. > When I use agave, I leave out that amount of water, juice or milk > called for in the recipe. > > Just for clarity, HYPOglycemic means that you would have exceptionally > LOW blood sugar, and 84 is within the normal range. > > Why does your wholistic doctor want you to go gluten-free? > > Deborah > > Hi, I am new here. My holistic doctor wants me to go on a gluten-free > diet. I am feeling my way on this, with a lot of misgivings, as I love > to eat good food & am rather overwhelmed by everything that I canNOT > eat. But I've just read the mentions of agave syrup which I really like > & my question in can it be used in the same amounts as sugar when cooking? > > This doctor thinks I am hypoglycemic but my regular doctor says I am > not! My glucose on my last test was 84 but it was not a fasting test. > > Pam in Wisconsin . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2009 Report Share Posted October 3, 2009 Deborah, I'm willing to give it a try. I think I can handle snacks, lunch, & dinners, but what do you all eat for breakfast? The doctor who recommended this to me makes a pot of steamed veggies every other day & along with meat, eats that for breakfast, lunch, & dinner! Ick! That is not the slightest bit appealing to me & I think I would gag by dinner time! Plus what with feeding my cats in the morning, getting off to the barn outside the village to feed the barn cats, & then going to work 3 days a week, I don't have time to " cook " in the morning. Usually for the past couple of years, my breakfast is a glass of juice & a big bowl of oatmeal, flavored either with agave syrup or a bit of brown sugar, or no flavoring at all. My doctor also says that gluten free bakery items are out. So what is breakfast? Help! Deborah Pageau wrote: > > > Pam, since the clues suggest a gluten-free diet may help you, going > 100% for awhile (a few weeks) will likely give you the information you > and your doctor need. Diagnostics can be wrong, but our bodies always > tells the truth. The key is in listening to the message! :-) > > The anxiety/shakiness could be a gluten-intolerance issue. Just about > any negative symptom can be. The range of symptoms related to gluten > intolerance is extensive. How about giving it a trial-run and see what > happens? > > If you feel better, you'll know it's necessary. If you feel just the > same, then maybe it's not. If you promise yourself a trial for only a > specific length of time, you can return to your old habits if it > fails. Maybe that will help you put aside the resistance while you get > information. > > We on this list who eat 100% gluten-free all the time... AND vegan... > can assure you that eating a tastey, satisfying diet is totally > possible. It just takes some adjusting, research and patience during > the steep part of the learning curve. We're here to help you with > that. :-) > > I love cats too! > > Deborah, on the West Coast of Canada > > Thanks for the agave info. > > Yes, I know that hypoglycemic is low & that my 84 is normal. But I > filled out a metabolic questionnaire for him in which I noted that I > often have anxiety attacks first thing on waking in the morning & that > sometimes, but only sometimes, I get shaky in the evenings. But I don't > think that is hypoglycemic per se, just that I should eat something. > > I think he thinks just about everyone has some degree of problems with > gluten. The tests that I took via him (GI analysis & urinary analysis) > showed that I have a malabsorption problem. Which isn't too difficult to > believe since I had Cdiff (clostridium difficile) for about 9 months in > 2006/07. Many people who suffer through that end up with IBS & probably > with some degree of malabsorption. I did test negative for Celiac > disease but he says I could still have significant gluten sensitivity. > > I am 71 years old & feel pretty good. I am dealing with glaucoma & Lyme > (treated with herbs & homeopathics since broad spectrum abx are out due > to the cdiff history), I run a 501c3 kitty rescue & have 14 cats in my > house right now - 4 of whom are fosters looking for adoption, plus I > take care of a barn cat colony outside the village. So I do not live a > sedentary couch potato life at my wonderful age! And I do like good > food & do not want to go on this diet unless it is really important that > I do so. I know that if I ask this doctor that, he will say, " Well, > yes, I think so! " So no point in going there. > > Sigh. > > Pam in Wisconsin > > Deborah Pageau wrote: > > > > > > Pam, Agave is sweeter than sugar so you may want to reduce the amount > > a bit; plus you have to adjust for the liquid content of the recipe. > > When I use agave, I leave out that amount of water, juice or milk > > called for in the recipe. > > > > Just for clarity, HYPOglycemic means that you would have exceptionally > > LOW blood sugar, and 84 is within the normal range. > > > > Why does your wholistic doctor want you to go gluten-free? > > > > Deborah > > > > Hi, I am new here. My holistic doctor wants me to go on a gluten-free > > diet. I am feeling my way on this, with a lot of misgivings, as I love > > to eat good food & am rather overwhelmed by everything that I canNOT > > eat. But I've just read the mentions of agave syrup which I really like > > & my question in can it be used in the same amounts as sugar when > cooking? > > > > This doctor thinks I am hypoglycemic but my regular doctor says I am > > not! My glucose on my last test was 84 but it was not a fasting test. > > > > Pam in Wisconsin > . > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2009 Report Share Posted October 3, 2009 I have other food allergies as well as wheat, so no diary or soy for me. I eat GF oatmeal most mornings. Or fried/scrambled eggs. If I have left over veggies I'll toss those into the eggs. Suzie On Fri, 2009-10-02 at 21:07 -0500, Pam Norman wrote: > > Usually for the > past couple of years, my breakfast is a glass of juice & a big bowl > of > oatmeal, flavored either with agave syrup or a bit of brown sugar, or > no > flavoring at all. > > My doctor also says that gluten free bakery items are out. So what is > breakfast? Help! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2009 Report Share Posted October 3, 2009 First, you said that the glucose test was NOT fasting. For a non fasting glucose test, 84 is low! You could have a mild case of hypoglycemia. Perhaps your doctor thought it was a fasting result and therefore assumed it was normal. A fasting glucose level would be good to get. For breakfast, there are gluten free oats available. Bob's Red Mill is one brand. I know there are a few but I can't recall them at the moment. So you really don't have to change your breakfast routine! Working with all those cats, do you checked regularly to make sure you haven't caught any zoonotic diseases? I'd rule that out for your symptoms first! The GF diet can be quite beneficial. I recently saw a snippet of info that was talking about GF diets helping reduce a lot of female health issues at all ages. Looking for more info related to that brief article, but no luck yet. Good luck and hope your symptoms clear up. On Fri, Oct 2, 2009 at 10:07 PM, Pam Norman <pam_norman wrote: > > > Deborah, > > I'm willing to give it a try. I think I can handle snacks, lunch, & > dinners, but what do you all eat for breakfast? The doctor who > recommended this to me makes a pot of steamed veggies every other day & > along with meat, eats that for breakfast, lunch, & dinner! Ick! That > is not the slightest bit appealing to me & I think I would gag by dinner > time! Plus what with feeding my cats in the morning, getting off to the > barn outside the village to feed the barn cats, & then going to work 3 > days a week, I don't have time to " cook " in the morning. Usually for the > past couple of years, my breakfast is a glass of juice & a big bowl of > oatmeal, flavored either with agave syrup or a bit of brown sugar, or no > flavoring at all. > > My doctor also says that gluten free bakery items are out. So what is > breakfast? Help! > > > Deborah Pageau wrote: > > > > > > Pam, since the clues suggest a gluten-free diet may help you, going > > 100% for awhile (a few weeks) will likely give you the information you > > and your doctor need. Diagnostics can be wrong, but our bodies always > > tells the truth. The key is in listening to the message! :-) > > > > The anxiety/shakiness could be a gluten-intolerance issue. Just about > > any negative symptom can be. The range of symptoms related to gluten > > intolerance is extensive. How about giving it a trial-run and see what > > happens? > > > > If you feel better, you'll know it's necessary. If you feel just the > > same, then maybe it's not. If you promise yourself a trial for only a > > specific length of time, you can return to your old habits if it > > fails. Maybe that will help you put aside the resistance while you get > > information. > > > > We on this list who eat 100% gluten-free all the time... AND vegan... > > can assure you that eating a tastey, satisfying diet is totally > > possible. It just takes some adjusting, research and patience during > > the steep part of the learning curve. We're here to help you with > > that. :-) > > > > I love cats too! > > > > Deborah, on the West Coast of Canada > > > > Thanks for the agave info. > > > > Yes, I know that hypoglycemic is low & that my 84 is normal. But I > > filled out a metabolic questionnaire for him in which I noted that I > > often have anxiety attacks first thing on waking in the morning & that > > sometimes, but only sometimes, I get shaky in the evenings. But I don't > > think that is hypoglycemic per se, just that I should eat something. > > > > I think he thinks just about everyone has some degree of problems with > > gluten. The tests that I took via him (GI analysis & urinary analysis) > > showed that I have a malabsorption problem. Which isn't too difficult to > > believe since I had Cdiff (clostridium difficile) for about 9 months in > > 2006/07. Many people who suffer through that end up with IBS & probably > > with some degree of malabsorption. I did test negative for Celiac > > disease but he says I could still have significant gluten sensitivity. > > > > I am 71 years old & feel pretty good. I am dealing with glaucoma & Lyme > > (treated with herbs & homeopathics since broad spectrum abx are out due > > to the cdiff history), I run a 501c3 kitty rescue & have 14 cats in my > > house right now - 4 of whom are fosters looking for adoption, plus I > > take care of a barn cat colony outside the village. So I do not live a > > sedentary couch potato life at my wonderful age! And I do like good > > food & do not want to go on this diet unless it is really important that > > I do so. I know that if I ask this doctor that, he will say, " Well, > > yes, I think so! " So no point in going there. > > > > Sigh. > > > > Pam in Wisconsin > > > > Deborah Pageau wrote: > > > > > > > > > Pam, Agave is sweeter than sugar so you may want to reduce the amount > > > a bit; plus you have to adjust for the liquid content of the recipe. > > > When I use agave, I leave out that amount of water, juice or milk > > > called for in the recipe. > > > > > > Just for clarity, HYPOglycemic means that you would have exceptionally > > > LOW blood sugar, and 84 is within the normal range. > > > > > > Why does your wholistic doctor want you to go gluten-free? > > > > > > Deborah > > > > > > Hi, I am new here. My holistic doctor wants me to go on a gluten-free > > > diet. I am feeling my way on this, with a lot of misgivings, as I love > > > to eat good food & am rather overwhelmed by everything that I canNOT > > > eat. But I've just read the mentions of agave syrup which I really like > > > & my question in can it be used in the same amounts as sugar when > > cooking? > > > > > > This doctor thinks I am hypoglycemic but my regular doctor says I am > > > not! My glucose on my last test was 84 but it was not a fasting test. > > > > > > Pam in Wisconsin > > . > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2009 Report Share Posted October 3, 2009 Our breakfasts consist of gluten free oats; Bob's Red Mill gluten free mixed grain cereal; shredded potatoes; tofu stir-fries; blueberries or bananas in a thickened soy cream mixture over toast; nuts; fresh fruits; etc. Tofu is a great replacement for eggs in a vegan diet. ~ LaDonna ~ On Fri, Oct 2, 2009 at 7:54 PM, Suzie Steiner <suzie.steiner wrote: > > > > I have other food allergies as well as wheat, so no diary or soy for me. > I eat GF oatmeal most mornings. Or fried/scrambled eggs. If I have > left over veggies I'll toss those into the eggs. > > Suzie > > On Fri, 2009-10-02 at 21:07 -0500, Pam Norman wrote: > > > > Usually for the > > past couple of years, my breakfast is a glass of juice & a big bowl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2009 Report Share Posted October 3, 2009 Hi Pam, I posted on this subject about a month ago. It's very common for people with Lyme Disease to be gluten intolerant. Your doctor could be intuitive, or he heard it somewhere before! I was terribly sick with Lyme a few years ago, but I think the fact that I had already been gluten-free for six months really jump-started my recovery. I took herbs also for awhile. The Buhner Protocol, which is Cat's Claw, Andrographis and Resveratol taken together (and sometimes some others from Stephen J. Buhner's book on Lyme). I was very impressed with how effective herbs could be. Because gluten-intolerance is so common with Lyme there ended up being a superlong thread about that at celiac.com, if you want to scan through it. http://www.celiac.com/gluten-free/index.php?showtopic=36163 I would say there's very little doubt that my sister, my mom and I are all celiacs (as well as my grandmother who died with severe symptoms at an early age) even though we haven't been tested. But I might never have known (and hence, neither would they) if the additional gluten-intolerance coming from Lyme hadn't gotten so bad. The night after I first made my own seitan I had one of the worst migraines I'd ever had in a life full of migraines. Flashing lights, exploding " fireworks, " squiggly colored lines...like some kind of LSD trip. It was glaringly obvious to me I had to stop gluten right that minute! Linda --- On Fri, 10/2/09, Pam Norman <pam_norman wrote: Pam Norman <pam_norman Re: Newcomer Friday, October 2, 2009, 10:11 AM Thanks for the agave info. Yes, I know that hypoglycemic is low & that my 84 is normal. But I filled out a metabolic questionnaire for him in which I noted that I often have anxiety attacks first thing on waking in the morning & that sometimes, but only sometimes, I get shaky in the evenings. But I don't think that is hypoglycemic per se, just that I should eat something. I think he thinks just about everyone has some degree of problems with gluten. The tests that I took via him (GI analysis & urinary analysis) showed that I have a malabsorption problem. Which isn't too difficult to believe since I had Cdiff (clostridium difficile) for about 9 months in 2006/07. Many people who suffer through that end up with IBS & probably with some degree of malabsorption. I did test negative for Celiac disease but he says I could still have significant gluten sensitivity. I am 71 years old & feel pretty good. I am dealing with glaucoma & Lyme (treated with herbs & homeopathics since broad spectrum abx are out due to the cdiff history), I run a 501c3 kitty rescue & have 14 cats in my house right now - 4 of whom are fosters looking for adoption, plus I take care of a barn cat colony outside the village. So I do not live a sedentary couch potato life at my wonderful age! And I do like good food & do not want to go on this diet unless it is really important that I do so. I know that if I ask this doctor that, he will say, " Well, yes, I think so! " So no poing in going there. Sigh. Pam in Wisconsin Deborah Pageau wrote: > > > Pam, Agave is sweeter than sugar so you may want to reduce the amount > a bit; plus you have to adjust for the liquid content of the recipe. > When I use agave, I leave out that amount of water, juice or milk > called for in the recipe. > > Just for clarity, HYPOglycemic means that you would have exceptionally > LOW blood sugar, and 84 is within the normal range. > > Why does your wholistic doctor want you to go gluten-free? > > Deborah > > Hi, I am new here. My holistic doctor wants me to go on a gluten-free > diet. I am feeling my way on this, with a lot of misgivings, as I love > to eat good food & am rather overwhelmed by everything that I canNOT > eat. But I've just read the mentions of agave syrup which I really like > & my question in can it be used in the same amounts as sugar when cooking? > > This doctor thinks I am hypoglycemic but my regular doctor says I am > not! My glucose on my last test was 84 but it was not a fasting test. > > Pam in Wisconsin > . > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2009 Report Share Posted October 3, 2009 I hear you about breakfasts and time. We are also GF/SF (while I am vegan, my son eats meat). My son used to live on Oatmeal, but he reacts even to the gf stuff. But we do Quinoa flakes which are similar, or cream of buckwheat for hot cereals. Other days we put rice pudding into the crockpot on low over night and it is ready in the morning. On weekends we make up pancakes, coffecakes or muffins and freeze/wrap them individually for the next week. We use flax seed gel as an egg substitute in baking and we use Darifree potato based " milk " . We also very rarely do cold cereal and our " milk " or cinnamon toast from Sami's bakery (millet/flax bread- its also yeast free) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2009 Report Share Posted October 3, 2009 You can also use millet grits and corn grits for hot breakfast cereal. I am going to try amaranth too, haven't yet. Pam On Sat, Oct 3, 2009 at 10:00 AM, Karen <nini2033a wrote: > > > I hear you about breakfasts and time. We are also GF/SF (while I am vegan, > my son eats meat). My son used to live on Oatmeal, but he reacts even to the > gf stuff. But we do Quinoa flakes which are similar, or cream of buckwheat > for hot cereals. Other days we put rice pudding into the crockpot on low > over night and it is ready in the morning. On weekends we make up pancakes, > coffecakes or muffins and freeze/wrap them individually for the next week. > We use flax seed gel as an egg substitute in baking and we use Darifree > potato based " milk " . We also very rarely do cold cereal and our " milk " or > cinnamon toast from Sami's bakery (millet/flax bread- its also yeast free) > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2009 Report Share Posted October 3, 2009 Pam... oatmeal and fruit for breakfast sounds good to me. The gluten in oats is different enough that many people can tolerate it fine, even though they are sensitive to wheat gluten. If you want to try a completely gluten-free morning cereal, there are a number available on the market. I carry a commercially available one with me when I travel, made from brown rice (100% gluten free) that can be cooked in the microwave in a bowl. Quinoa (pronounced Keen-wa), teff, buckwheat, millet are 100% gluten free and can make good morning cereal. If you get the whole grain, you can grind a 1/4 of it in a coffee mill and cook that for breakfast in the microwave in a bowl too. It takes about the same amount of time as oatmeal, and eating a variety of whole grains can improve nutritional status. Whole fruit is an important part of a healthy diet, better than juice because a lot of the value of the fruit is in the pulp. It can actually help stabilize blood sugar. Three servings of whole fruit per day seems to be the general recommendation. Your doctor's recommendations sound alarmingly like a " high-protein, low carb " approach such as Atkins or South Beach. While that can be beneficial from the point of view of avoiding refined sugar and wheat/gluten, it tends to over-load the body with protein and cholesterol. Excess protein damages human kidneys, especially when it is from animal sources. It's considered a highly risky diet. I'm glad your body is wisely warning you against those recommendations! http://www.pcrm.org/news/registry_report.html If you would like to get a medical second opinion about how to eat, many of us would suggest that you consult with at least one of Dr. John McDougall, Dr. Neal Barnard, Dr. Joel Furhman, Dr. Michael Greger and/or Dr. Dean Ornish. They've all got good websites and email addresses for people to contact them. They are all very interested in supporting people in recovering their health and they all promote vegan or nearly vegan diets. The gluten-free aspect may be necessary too, as it is for the majority of us on this list. Our diets are based on gluten-free grains, fruits, veggies and legumes (beans, peas). All the best, Deborah Deborah, I'm willing to give it a try. I think I can handle snacks, lunch, & dinners, but what do you all eat for breakfast? The doctor who recommended this to me makes a pot of steamed veggies every other day & along with meat, eats that for breakfast, lunch, & dinner! Ick! That is not the slightest bit appealing to me & I think I would gag by dinner time! Plus what with feeding my cats in the morning, getting off to the barn outside the village to feed the barn cats, & then going to work 3 days a week, I don't have time to " cook " in the morning. Usually for the past couple of years, my breakfast is a glass of juice & a big bowl of oatmeal, flavored either with agave syrup or a bit of brown sugar, or no flavoring at all. My doctor also says that gluten free bakery items are out. So what is breakfast? Help! . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2009 Report Share Posted October 4, 2009 Would the glucose in my urine be an accurate indication of whether I am hypoglycemic or not? Cause that was normal. PamN Jae Jones wrote: > > > First, you said that the glucose test was NOT fasting. For a non fasting > glucose test, 84 is low! You could have a mild case of hypoglycemia. > Perhaps > your doctor thought it was a fasting result and therefore assumed it was > normal. A fasting glucose level would be good to get. > > For breakfast, there are gluten free oats available. Bob's Red Mill is one > brand. I know there are a few but I can't recall them at the moment. > So you > really don't have to change your breakfast routine! > > Working with all those cats, do you checked regularly to make sure you > haven't caught any zoonotic diseases? I'd rule that out for your symptoms > first! The GF diet can be quite beneficial. I recently saw a snippet > of info > that was talking about GF diets helping reduce a lot of female health > issues > at all ages. Looking for more info related to that brief article, but no > luck yet. > > Good luck and hope your symptoms clear up. > > On Fri, Oct 2, 2009 at 10:07 PM, Pam Norman <pam_norman > <pam_norman%40charter.net>> wrote: > > > > > > > Deborah, > > > > I'm willing to give it a try. I think I can handle snacks, lunch, & > > dinners, but what do you all eat for breakfast? The doctor who > > recommended this to me makes a pot of steamed veggies every other day & > > along with meat, eats that for breakfast, lunch, & dinner! Ick! That > > is not the slightest bit appealing to me & I think I would gag by dinner > > time! Plus what with feeding my cats in the morning, getting off to the > > barn outside the village to feed the barn cats, & then going to work 3 > > days a week, I don't have time to " cook " in the morning. Usually for the > > past couple of years, my breakfast is a glass of juice & a big bowl of > > oatmeal, flavored either with agave syrup or a bit of brown sugar, or no > > flavoring at all. > > > > My doctor also says that gluten free bakery items are out. So what is > > breakfast? Help! > > > > > > Deborah Pageau wrote: > > > > > > > > > Pam, since the clues suggest a gluten-free diet may help you, going > > > 100% for awhile (a few weeks) will likely give you the information you > > > and your doctor need. Diagnostics can be wrong, but our bodies always > > > tells the truth. The key is in listening to the message! :-) > > > > > > The anxiety/shakiness could be a gluten-intolerance issue. Just about > > > any negative symptom can be. The range of symptoms related to gluten > > > intolerance is extensive. How about giving it a trial-run and see what > > > happens? > > > > > > If you feel better, you'll know it's necessary. If you feel just the > > > same, then maybe it's not. If you promise yourself a trial for only a > > > specific length of time, you can return to your old habits if it > > > fails. Maybe that will help you put aside the resistance while you get > > > information. > > > > > > We on this list who eat 100% gluten-free all the time... AND vegan... > > > can assure you that eating a tastey, satisfying diet is totally > > > possible. It just takes some adjusting, research and patience during > > > the steep part of the learning curve. We're here to help you with > > > that. :-) > > > > > > I love cats too! > > > > > > Deborah, on the West Coast of Canada > > > > > > Thanks for the agave info. > > > > > > Yes, I know that hypoglycemic is low & that my 84 is normal. But I > > > filled out a metabolic questionnaire for him in which I noted that I > > > often have anxiety attacks first thing on waking in the morning & that > > > sometimes, but only sometimes, I get shaky in the evenings. But I > don't > > > think that is hypoglycemic per se, just that I should eat something. > > > > > > I think he thinks just about everyone has some degree of problems with > > > gluten. The tests that I took via him (GI analysis & urinary analysis) > > > showed that I have a malabsorption problem. Which isn't too > difficult to > > > believe since I had Cdiff (clostridium difficile) for about 9 > months in > > > 2006/07. Many people who suffer through that end up with IBS & > probably > > > with some degree of malabsorption. I did test negative for Celiac > > > disease but he says I could still have significant gluten sensitivity. > > > > > > I am 71 years old & feel pretty good. I am dealing with glaucoma & > Lyme > > > (treated with herbs & homeopathics since broad spectrum abx are > out due > > > to the cdiff history), I run a 501c3 kitty rescue & have 14 cats in my > > > house right now - 4 of whom are fosters looking for adoption, plus I > > > take care of a barn cat colony outside the village. So I do not live a > > > sedentary couch potato life at my wonderful age! And I do like good > > > food & do not want to go on this diet unless it is really > important that > > > I do so. I know that if I ask this doctor that, he will say, " Well, > > > yes, I think so! " So no point in going there. > > > > > > Sigh. > > > > > > Pam in Wisconsin > > > > > > Deborah Pageau wrote: > > > > > > > > > > > > Pam, Agave is sweeter than sugar so you may want to reduce the > amount > > > > a bit; plus you have to adjust for the liquid content of the recipe. > > > > When I use agave, I leave out that amount of water, juice or milk > > > > called for in the recipe. > > > > > > > > Just for clarity, HYPOglycemic means that you would have > exceptionally > > > > LOW blood sugar, and 84 is within the normal range. > > > > > > > > Why does your wholistic doctor want you to go gluten-free? > > > > > > > > Deborah > > > > > > > > Hi, I am new here. My holistic doctor wants me to go on a > gluten-free > > > > diet. I am feeling my way on this, with a lot of misgivings, as > I love > > > > to eat good food & am rather overwhelmed by everything that I canNOT > > > > eat. But I've just read the mentions of agave syrup which I > really like > > > > & my question in can it be used in the same amounts as sugar when > > > cooking? > > > > > > > > This doctor thinks I am hypoglycemic but my regular doctor says I am > > > > not! My glucose on my last test was 84 but it was not a fasting > test. > > > > > > > > Pam in Wisconsin > > > . > > > > > > Quote Link to comment Share on other sites More sharing options...
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