||[Oct. 7th, 2019|01:55 am]
what you do do is you steal
Things like IBS, Chron's, celiac, and gall bladder are all just a result of the standard American diet's inflammatory properties causing leaky gut. Our bodies freak out in response. Cutting out one food item may help for a while, but if you really want to be healthy, a drastic change is required. |
I have celiac. I initially got relief from going gluten free on my own, but after a year I started getting sick again. Not to the same extent, but I don't want to feel sick ever. I have cut down to a ketogenic diet and feel great. I highly recommend GAPS, keto, or paleo. I find that if I don't eat sugar or gluten, I have almost no food cravings and sticking to the diet is easy. It does require preparation, and you have to cook. In the long run, having control over what goes into your body is totally worth the extra effort required, especially when you start to feel better.
Rice is the only grain that doesn't contain anti-nutrients and is kind of ok. Legumes are horrible on our intestines. Bran and whole grain cause lots of inflammation. Sugar in all its forms leads to bacterial and fungal imbalances if you eat more than a very small amount. Dairy is an issue for many people as well. Nightshades can be an issue. Corn and soy are common allergens as well.
Fat helps protect our intestines, so get enough fat (including saturated fat). Unprocessed animal products are very easy on the digestive system. I eat lots of non-starchy veggies, meat, and dairy (though I may later cut out dairy).
If you cut out gluten 100%, you should feel better within a few days. After about a month of avoiding it I stopped missing it and stopped cheating. It's really not as bad as I thought it would be though. Feeling healthy again is just so awesome. You do have to cut out ALL gluten though. When your villi start growing back, you will have worse attacks when glutened. There will actually be something for your immune system to attack again.
Some people need to cut out dairy as well for a while until their intestines heal. Your immune system attacks the villi in your intestines, and the parts that digest dairy are on the tips. They usually grow back
in a few months.
Avoid deli meat. Turkey often has gluten added, plus they don't always clean the slicer between cutting.
Glazed ham can have gluten.
Malt vinegar needs to be avoided, and obviously barley and rye in addition to regular wheat.
Oats must be gluten free.
Fast food is pretty much out unless you're brave.
Sauces tend to have gluten.
Canned soup almost always has gluten. Progresso makes gluten free cream of mushroom.
Udi and Rudi both make good bread. I prefer Udi's whole grain. Whole Foods has unfrozen breads with lots of options, though it's more expensive. They also have an awesome flour selection.
I love DeBole's Corn noodles but my cub no longer has them. :(
Trader Joe's noodles are good. Their bread is not. Almond meal is really cheap there.
Market Pantry's bread mixes
LaChoy soy sauce
Lea & Perrin's worcestershire
Annie's Rice Mac and Cheese
Arrowhead Mills pizza crust mix is like $8 but fairly good
Glutino cheese crackers
Kraft has good labeling when it comes to gluten
Rice Krispies have a gf version now
Kinnickik or whatever is terrible imo.
Brown rice flour blends are good.
I like to always use more than one flour, as each flour has some disadvantages. White rice flour is really gritty and bitter when used alone. Almond flour tends to cause a bumpy appearance.
Almond flour is awesome for sweet baked goods. Mix in some other flour for texture though.
Tapioca starch is good in pizza dough.
Buy rice and tapioca starch in the ethnic section if possible, they're much cheaper.
Coconut flour is delicious but I'm trying to figure out how to incorporate the extra moisture.
Sorghum flour tastes really whole wheaty.
Buckwheat pancakes are supposed to be great but I haven't made them yet.
Hash Brown Quiche
3 cups diced hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
1/2 cup milk
salt and pepper to taste
1. Preheat oven to 425 degrees F (220 degrees C).
2. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
3. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
4. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
Flourless Chocolate Brownies
Preparation Time: 20 mins
Cooking Time: 35 mins
Cooling Time: 4 hrs 30 mins refrigerating
Servings: 16 brownies
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
3/4 cup (1 1/2 sticks) butter, cut into pieces
2 tablespoons water
1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
4 large eggs
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup pecans, finely ground (optional)
1/4 cup heavy whipping cream
PREHEAT oven to 300º F. Line 9-inch-square baking pan with foil. Grease bottom and sides.
HEAT 1 1/2 cups morsels, butter and water in medium, heavy-duty saucepan over low heat, stirring constantly, until morsels and butter are melted and mixture is smooth. Stir in cocoa until smooth. Remove from heat.
BEAT eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla extract. Fold 1/3 of egg mixture into chocolate mixture. Fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Fold in pecans. Pour into prepared pan.
BAKE for 35 to 40 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover; refrigerate for 4 hours or overnight.
PLACE cream in small, uncovered, microwave-safe dish. Microwave on HIGH (100%) power for 25 to 30 seconds. Add remaining 1/2 cup morsels. Let stand for 2 to 3 minutes; stir until chocolate is melted.
SPREAD ganache over chilled brownie. Refrigerate for 30 minutes. Using two opposite sides of foil, carefully lift the entire brownie out of the pan and place on cutting board. Carefully peel away foil from brownie. Cut into bars. Store in tightly covered container in refrigerator.