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Messages - Bea

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1
General Discussion / Re: Catholic?
« on: September 13, 2015, 11:32:55 PM »
Not Catholic - but I am a volunteer Hospital Chaplain (2 days a week) . Yes the only GF wafers I have seen are made from rice. I have had no problem with them in the 3 years since I asked for GF wafers. One church I visit on holidays has locally made bread - so I have to abstain.

Some patients can't tolerate the GF wafers and our church (Anglican Church of Australia) says they can receive just the wine.

Bea

2
General Discussion / "Eating Addiction" rather than "Food Addiction"
« on: September 30, 2014, 06:18:08 PM »
Today I came across a paper entitled: " “Eating addiction”, rather than “food addiction”, better captures addictive-like eating behaviour."
http://www.sciencedirect.com/science/article/pii/S0149763414002140

It's from a group in Europe [http://www.neurofast.eu/topic/addiction/]

Here's a quote from the Introduction
"“Food addiction” offers a superficially attractive explanation, and potentially an excuse, for this unhealthy behavior at an individual level. The modern “obesogenic” environment is characterized by the ubiquitous availability of palatable, energy-dense and inexpensive foods, reflecting ongoing efforts of the globalized food industry to increase production and boost sales. As such, the food and beverage industry is perceived as having a powerful role in promoting poor nutrition policies (Davis, 2013). “Food addiction” places blame on the food industry for the production of “addictive foods” and by so doing indicates that obesity prevention strategies should seek to curtail the influence of this industry on eating behavior."

(Note: Davis cited above is a researcher - not the author of Wheat Belly)

Over the last few months I have attended several Summits - Gluten, Reversing Diabetes, Hashimoto's Institute, Psychology of Eating, Evolution of Medicine and more. One of my objectives is to be as well informed as possible about eliminating wheat and other grains, sugar etc and also to understand what and why others are delivering different messages so that I can address these issues when speaking to others in my local community.

Bea

3
General Discussion / Re: Anyone else test blood sugar for fun?
« on: June 17, 2014, 06:36:29 PM »
Reference was made to an article by Dr Perlmutter regarding neuropathy, so I looked it up.
http://drperlmutter.com/wp-content/uploads/2013/07/1-celiac-neuropathy.pdf
If you scroll down you can click on to read the full article - for free.

The research looked specifically for peripheral neuropathy in people with features of celiac disease. However, it gives us a clue or two - regarding the association between grains and neuropathy.

Lynda it may be worthwhile to print the pdf article and ask your doctor(s) to consider the possibility of a causal link in your case.

We have heard that several people have with other demyelinating diseases have had significant recovery through avoiding grains. This means that the progression is stopped, and maybe there is actual regrowth of myelin. We just don't know.

It's years since I did my thesis on a demyelinating disease - but I do look up the literature from time to time - and so far I have not found any report of evidence of re-myelinating - but I certainly think it is possible. Myelin is actually made up of Schwann cells wrapped around nerve fibres. Maybe with elimination of grains, and providing the right nutrients etc - even Schwann cells can recover. Remember it's not that long ago that we discovered that brain cells continue to grow - so I remain optimistic.

4
Congratulations Randall - It's not easy to survive conferences wheat/grain free. 

When I book to attend a seminar or go on a tour,  I also phone and tell them I am grain free, and ask what they can provide for my meals. I also ask about protein - no gravy on roast meats etc - but insist on some protein. Sometimes this doesn't quite work - on a 2 week tour I was served the same salad - tomato and greek cheese salad for every lunch!

Routinely, I carry nuts. And buy an avocado to carry if I can find one.

Sometimes I am served the carb laden "gluten free" - but that just means I eat only a very small portion.

5
General Discussion / Re: Dr. Peter Attia
« on: June 16, 2014, 09:00:27 PM »
Peter Attia published what he wanted to say on his blog. It was basically comparing successful outcomes in health problems - vs research and medical practices that fail to reduce or resolve the medical problem - with special reference to obesity & diabetes. Some of the comments were insightful too.

6
General Discussion / Re: Dr. Peter Attia
« on: June 16, 2014, 07:32:00 PM »
Peter Attia 's blog has an outline of what he planned to say - it's worth a read. Some of the comments were quite informative too.

Bea

7
General Discussion / Re: Wheat Belly Book Club
« on: June 15, 2014, 01:30:10 AM »
Congratulations Jan!

Yes - many of us can share our experiences with WB and provide support and coaching others as they make changes in their lives.

I've been trying to get a new group going in my community. In 2012 the group I ran in the Library was free, this time I want to charge a fee.
It will be part of a series of groups under a general theme of "Taking Charge of Your Health" - a topic I have addressed in talks in the wider community over the 10 plus years since retiring.

This time I will have access to the Internet so can present some snippets of WB videos etc. Also, I have the ebook on my laptop and tablet so I can show people specific pages.

Please keep us posted as you make progress with your classes.

Bea


8
Yes I read the article and followed up on the references. As someone who  had allergies identified in 1958 - I was very interested to note his citing of research showing "A nonceliac gluten-sensitive enteropathy (NCGSE) commonly occurs in allergic patients."
Chris was a speaker in the recent Reversing Diabetes Summit. "The Paleo Code for Preventing and Reversing Type 2 Diabetes".

Another article of his that I found informative was, "50 Shades of Gluten (Intolerance)"
http://chriskresser.com/50-shades-of-gluten-intolerance?kme=CK.com%20AR%2F50%20Shades%20of%20Gluten%20(Intolerance

However, says that the 30 day gluten challenge is the best test - there is no way I would recommend deliberately re-introducing gluten - if one's health has improved dramatically after eliminating gluten! The relief from over 15 years of chronic diarrhea - is the reason I am totally committed to being wheat/grain and milk free. I need no further proof!

9
General Discussion / Re: Grain Brain
« on: May 17, 2014, 03:38:06 AM »
OOps  Sorry, posted the wrong url for Dr Permutter's interview with Medscape
http://blogs.webmd.com/webmd-guests/2014/02/dementia-is-gluten-to-blame.html

10
General Discussion / Re: Grain Brain
« on: May 17, 2014, 03:32:39 AM »
DR Perlmutter was featured today on The Diabetes Summit:
The Diabetes -Brain Connection and Type 3 Diabetes.
A good deal of what he said was also covered in an interview he did a few weeks ago for Medscape.
http://www.drperlmutter.com/getting-answers/

Several other speakers mentioned Wheat Belly as well.

11
General Discussion / Re: Health comes from the gut
« on: May 10, 2014, 11:05:45 PM »
The next Leaky Gut webinar is on Tuesday, May 13th at 9:00pm Eastern,  "we’ll show you the formula that 1000’s of others like you have used to stop and reverse chronic health complaints (even ones most doctors think can’t be fixed)." It's free but you need to reserve a place
http://solvingleakygut.com/gut-health-webinar/
They have posted lots of helpful information since the first one a few days ago.

Yes, I have T2 Diabetes, Hashimotos Thyroiditis, Psoriasis - so have several autoimmune conditions. Having gone wheat free in February 2012, taken probiotics, and also eliminated dairy more recently has eliminated the worst i.e. most obvious symptom of leaky gut - explosive diarrhea, and I have more energy etc.

12
General Discussion / Re: GMO Research Issues
« on: May 10, 2014, 03:46:57 PM »
The World Seed Bank mentioned in the Fox news interview above sparked an memory from when I worked in a Psychiatric hospital back in 1979-82. One of the nurses talked a lot about collecting seeds because of the extensive hybridisation and elimination of traditional seeds.

At the time I wondered if he had a touch of the psychotic - after all we were surrounded by it every working day! But he gave me papers to read etc. So I was enlightened and alarmed too. Of course he was spot on - fully aware of what was happening in agricultural research and development in Mexico and America - and that they intended to eliminate our old seeds too - here in Australia - and around the world.

Of course back then we had no idea that wheat - indeed grains - were bad for us regardless of extreme hybridisation - and more recently GMO, but at least some people were concerned about what the big agricultural companies were up to.

13
Thanks for the link - which lead this inquiring mind to the original article which I found fascinating. In part because it outlines the history of the research and changing concepts about the origins of cancer.
The review of how the ketogenic diet works has reinforced my determination to maintain my health - and avoid further cancer (12 year breast cancer survivor) and of course to protect my aging brain cells!
Being wheat and grain free is relatively easy for me - as I have no desire to go back to the consequences of consuming wheat etc. However, I now need to learn more about the ketogenic diet and supplements.
Bea

14
General Discussion / The Diabetes Summit
« on: April 14, 2014, 03:41:20 PM »
Just registered for what I expect will be another fantastic online summit - The Diabetes Summit. It's also referred to as Reversing Type 2 Diabetes Summit.
Some of the 50 speakers are ones who were on the Gluten Summit. Jimmy Moore is a host, and David Perlmutter is one of the presenters.
Register, and learn more
www.thediabetessummit.com
It's on May 5-16 - and I don't even need to get dressed up, or leave home!
See you there!

Bea

15
Spent the afternoon not only reading the article but following links and links and links. Thanks for the reference.

In one article at the Examiner site there was a link to the Washington Post
http://www.examiner.com/article/high-fat-diets-can-alleviate-depression-and-mood-disorders-say-scientists
Low-carb ketogenic and Atkins diets combat depression and speed weight loss

The on to
http://www.washingtonpost.com/national/health-science/can-what-you-eat-affect-your-mental-health-new-research-links-diet-and-the-mind/2014/03/24/c6b40876-abc0-11e3-af5f-4c56b834c4bf_story.html

Can what you eat affect your mental health? New research links diet and the mind.
This lead me to research which looked at the incidence of depression and anxiety on 3 types of diet.
Losing weight is an excellent health outcome - and so is improvement in various aspects of mental health.

16
General Discussion / Re: coconut oil for brain injury
« on: March 26, 2014, 12:23:28 AM »
Dr Daniel Amen has published books and articles and on his blog about healing the brain. It is critical to know details regarding which tissues are damaged, and where - plus a full assessment to determine the right treatment He has thousands of before and after treatment scans, and has several  products available.

I've been following his work for over 20 years as a neuropsychologist  and still do even though I retired many years ago.

17
General Discussion / GMO Research Issues
« on: March 25, 2014, 10:02:28 PM »
Today's new posting on WBB "What’s WORSE Than Genetic Modification?" lead me to review some of the responses to the research cited in the article again.
http://www.wheatbellyblog.com/2014/03/whats-worse-than-genetic-modification/
The paper by Professor Gilles-Eric Séralini,  et al was published in the Journal Food and Chemical Toxicology in November 2012. It was subsequently retracted on the basis of a number of letters to the Editor (which I could not access) and extra "critical review".
My concern is that by citing research which has been successfully challenged and subsequently retracted, the Wheat Belly message may also be challenged further.

Some of the articles I have read are:
"GM orthodoxy" May 30, 2013
http://sustainablefoodtrust.org/articles/genetically-modified-orthodoxy/
This organisation promoted a tour by Séralini in UK  - and was also greeted with negative criticism.

Elsevier Announces Article Retraction from Journal Food and Chemical Toxicology
“Long term toxicity of a Roundup herbicide and a Roundup-tolerant genetically modified maize,” by Gilles Eric Séralini et al. has been retracted by the journal Food and Chemical Toxicology
Cambridge, MA, November 28, 2013
http://www.elsevier.com/about/press-releases/research-and-journals/elsevier-announces-article-retraction-from-journal-food-and-chemical-toxicology

Rounding Up Scientific Journals
Adriane Fugh-Berman and Thomas G. Sherman, 01/10/2014
Scientific journal publishing reached a low point in November, when the journal Food and Chemical Toxicology retracted a study by Gilles-Eric Séralini and colleagues at Caen University in France. The study, published in November 2012
http://www.thehastingscenter.org/Bioethicsforum/Post.aspx?id=6684&blogid=140&utm_source=constantcontact&utm_medium=email&utm_campaign=bioethicsforum20140110

Michael Pollan also cited the above article on his facebook page
https://www.facebook.com/permalink.php?story_fbid=641379835919594&id=125708780820038&stream_ref=10

There have been several other articles these are a few some may be interested to read.

My take is that Elsevier was wrong to retract the article. They were pressured by industry etc, but they should have merely indicated that more research should be undertaken - as is always the case with science. Also different strains or rats (the ones they used were susceptible to cancer), and also it would be appropriate to feed the research subjects comparable GMO wheat, corn, rice etc.

It bothers me that modified crops are being pushed for profit all over the world. The underdeveloped countries have major difficulties with food security, health economic stability. It is quite wrong to be marketing these modified crops before they have been fully researched and found to be safe.

18
Wheat Free Tips / Re: coffee and gluten sensitivity
« on: March 24, 2014, 04:46:40 AM »
Meant to reply to this thread sooner, but got sidetracked.
The most significant paper I have read on this issue was published in 2013.
"Cross-Reaction between Gliadin and Different Food and Tissue Antigens"
Aristo Vojdani, Igal Tarash in Food and Nutrition Sciences
http://file.scirp.org/Html/5-2700516_26626.htm

Some may recall that Vojdani was one of the presenters in The Gluten Summit.

In essence they attempted to determine whether the Gluten sensitivity symptoms could be due to either cross-contamination with gluten-containing foods or cross-reactivity between α-gliadin and non-gluten foods.

Cross contamination seems to be the primary source of reactivity.
They concluded: "first, instant coffee is contaminated with traces of gluten, which were detected by our sensitive ELISA and inhibition assays; and second, drinking pure coffee but not instant coffee may be safe for individuals with gluten sensitivity and celiac disease as long as these individuals do not have classical allergy to coffee."

There was lots more but finally, they concluded:
"If a subgroup of patients on a gluten-free diet does not show improvement in their GI or other symptoms, attention should be given to dairy and other cross-reactive foods, such as yeast, corn, oats, millet and rice, as shown in the present study. If after adherence to a strict gluten-free diet and the elimination of cross-reactive foods symptoms still persist, further investigation for other food intolerances should follow."
"In the absence of the proper dietary elimination of gluten, the present study supports the hypothesis that if the high prevalence of antibodies against dietary proteins and peptides and their cross-reaction with various tissue antigens are not taken seriously, and if proper measures are not implemented, the result may be the development of autoimmunity in the future."

I've been drinking coffee all my adult life - so no more late, etc at coffee shops. I'll stick with home ground coffee.


19
Wheat Free Recipes / Re: Fondue Memories
« on: March 22, 2014, 10:01:39 AM »
Another of my treats is Steamboat - with prawns, fish, chicken or thin strips of meat in either homemade chicken broth, or oil. Plus vegetables and wheat free dipping sauces. Again - fond memories, but it is so nice to have such a healthy treat every now and then.

20
Wheat Free Recipes / Fondue Memories
« on: March 22, 2014, 06:36:48 AM »
Tonight I felt inspired to cook myself a treat - reminiscent of Cheese Fondue parties - but healthier.

I chopped half an onion, 2 cloves of garlic, 1 red pepper and tossed the vegetables into about 2 tablespoons of macadamia oil in a pan (I use macadamia oil for everything - but coconut or other oil of your choice would be fine) While that was cooking, I chopped cauliflower, broccoli, celery - about 2 cups in total. I stir fried all of the veg for a minute or so. Added half a cup of chardonnay, and 3/4 cup of grated tasy cheese, and 2 Tablespoons of cream. Allowed it to simmer for a couple of minutes. Ground some pepper over it all, and served it in a bowl.

So nice for a quick Saturday night treat. BTW I won the chardonnay at a seminar earlier this month.

21
General Discussion / GMO Compas
« on: February 25, 2014, 03:56:12 PM »
In the next few days I am going to be spending a fair amount of time at a site mentioned in the discussion of PAM Baking Spray on WBB.

It has so much detail about supposedly "safe" ingredients which we all seem to be detecting as we go along our respective wheatfree journeys.

http://www.gmo-compass.org

Love to hear what others find there.

22
General Discussion / Re: Wonder if I can handle this one ...
« on: February 05, 2014, 11:48:32 PM »
Rita, Your question has taken me back nearly 60 years ago to when I was a young medical student. We attended a lecture before we went into the anatomy room. One of the important things to remember is that you are there to learn valuable lessons which can't be fully achieved through books or video etc. These days many bodies are donated to "science" - the person or their family has chosen to do this. For some it seems to make more sense  - and help them cope with death.

It is a tremendous privilege to undertake or attend an autopsy or dissection. It's many years since I have attended an autopsy as a neuropsychologist. It was always very difficult - partly because I had known the patient previously. The reason for being there was to try to learn more about the particular brain disease. The thing that stands out in my mind is that each time I felt more committed than ever to work in my chosen field - and find answers. Hopefully, you will feel the same by your experience.

Bea   
 

23
General Discussion / Re: Gluten Summit Transcripts
« on: January 10, 2014, 09:13:27 PM »
Today after receiving an email from Tom O'Bryan regarding the pre-reading for his next Webinar I looked for each of the 5 talks he set. However, I could not find the pdf file for: "Before Marsh III: Why the Early Stages of Celiac Disease Must be Taken Seriously" by Michael Marsh, MD, DSc, FRCP

Barbara, I've re-checked this thread and could not find it. I wonder if you could post the pdf file here? I'd really appreciate it.

BTW I really learned so much more today from re-reading Aristo Vojdani's interview on testing. These papers are an invaluable resource. Thankyou again for posting them.

24
General Discussion / Re: speaking of inadvertent wheating...
« on: December 23, 2013, 03:00:27 PM »
The church I attend regularly has gluten free wafers for anyone who asks. But, at Christmas the church I go to with my family in another state always has bread from a local bakery, so I take a tiny piece of wheat free substitute. This time it will be a piece of plain GF rice cracker. It's not quite the same - but the best arrangement we've come up with for for the situation.
It's already the morning of Christmas Eve here in Australia and the children are very excited about going to church tonight - and then of course Christmas Day.

Bea


25
General Discussion / Re: Christmas is coming
« on: November 30, 2013, 06:00:40 AM »
This is the first time I have run into trouble with the meals for outings with this club. The lady who makes all the arrangements asks all the appropriate questions. For all other occasions I do check with the establishment - but even that has not been perfect.

The choice for the main meal was either roast pork or turkey - so on one expected "manufactured meat" -which is made from off cuts and glutenous "glue" etc. The price per head reflected this too.

I decided to avoid processed food as far as I could more than 12 years ago - long before Wheat Belly was published. So deli meats have not been on my shopping list and I never order them.

Jamie Oliver did a great video showing how these fake meats are manufactured - I just never expected a fancy restaurant to serve them instead of genuine roast meats.

We live and learn - and expose these food heresies!

Bea 

26
General Discussion / Re: Christmas is coming
« on: November 30, 2013, 02:17:07 AM »
Today I attended another "Christmas Lunch" - basically an end of the year function for clubs or other groups before we break for summer holidays -" down under"in Australia

Each time I accept for one of these functions I say that I am wheat free - or gluten free since that term means more to most restaurants. In general I have been reasonably happy with the substitutes - but not today.

Being Christmas lunch with canapes, then turkey or pork with crackling, and Christmas pudding or streusel being served to others - I expect to get the turkey or pork without gravy, or creamed sauce on the vegetables etc. Often I get pavlova as the substitute desert.

Today was different - and I was not the only GF person - our garden club president is GF and was also miffed. Our canapes were half tomatoes filled with mango chutney, and cucumber chunks hollowed out and more chutney.
The main course was 2 red large peppers filled with caramelised onion. No protein in sight!

So I complained basically saying I was not a vegetarian, and expected a serving of pork or turkey without gravy for Christmas lunch. But no! I could not have either. Would you believe? - the turkey and pork were both "manufactured" and made with gluten!!!!! When I told others about this they were just as angry. Obviously we all expected real pork and real turkey.

I wonder if this happens in other countries - I'm in Australia.

Bea

 

27
General Discussion / Re: Gluten Summit Transcripts
« on: November 18, 2013, 10:25:00 PM »
Thank you Jan for downloading the transcripts. Unfortunately I managed to view only 5 of the presentations before I went over my download limit - so now I am delighted to be able to read and re-read them.
Dr Davis presentation was one of the best I've seen - I wish it was available on youtube. It seemed to cover more than some of his other presentations. Looking forward to the other presentations.
 

28
General Discussion / Re: Wilson's Syndrome?
« on: October 31, 2013, 08:51:09 PM »
Since being diagnosed with Hashimoto's Thyroiditis in 2001 I have come across various articles on Wilson's syndrome. Mary Shomon at http://thyroid.about.com/ interviewed some specialists on Wilson's. Others say it is just part of the range of hypothyroiditis symptoms.

Most of my adult life I have had cold hands - and was never given a reason for this until diagnosed with Hashimoto's. 
I'll be interested to follow your progress - and findings on this topic.

Bea

29
General Discussion / Re: The Cholesterol Myth | Part 2
« on: October 31, 2013, 07:18:28 PM »
The videos and transcripts of the 2 episodes of the "Heart of the Matter" are available

1. Dietary Villains
http://www.abc.net.au/catalyst/stories/3876219.htm

2. Cholesterol Drug War. Do Statins really reduce the risk of heart disease?

 http://www.abc.net.au/catalyst/stories/3881441.htm

 I wish the local endocrinologists would change their attitudes! This information has been available for years - yet they still put everyone they can on to statins! At least I can control what I eat - and share this information with others.

30
Food Elements / Re: Time to end the war against saturated fat?
« on: October 26, 2013, 03:23:22 AM »
Last Thursday 24 Oct a science program called "Catalyst" did a very good presentation on Cholesterol. The transcript and video are available on line. Part 2 will screen next Thursday
http://www.abc.net.au/catalyst/stories/3876219.htm
Since then the heart Foundation etc have been reiterating that fat is bad for you - but I hope many people will at last take in the messages about cholesterol - and catch up on the correct interpretation of the research.
A couple of friends told me that they were keen to watch the program because of what I've been saying for several years! Looking forward to seeing the second part.

31
Food Elements / Re: The bone broth saga continues...
« on: September 25, 2013, 06:18:47 AM »
Hungry....chicken bones are easy to crack open since they are more fragile/porous...... you can either use a mallet or a hammer on a firm cutting board in the kitchen and that will do the trick.  Beef bones, especially large ones, on the other hand are a different story (due to their density) and they take some work! I put them in a heavy-duty industrial grade plastic bag, take them out to the driveway and using a sledgehammer or hammer, pound away! I once tried driving over them in the car, but that didn't work too well.

Amongst the many old kitchen tools I have are two small hacksaws - which I use to cut through bones. They belonged to my parents - so there at least 60 years old! The blades last for ages - but can be replaced quite easily. Very hand for lamb shanks as well as cutting large bones for soups ans stews.

Recently I've been cooking chicken wings or legs and freezing them so I have cold "meat" for lunch on hand. The broth that is left after cooking them gels easily, so I am experimenting with some old fashioned recipes for salads in aspic - including Grated carrots, sliced cucumbers, asparagus and so on. Cream cheese etc.

Bea

32
Food Elements / Re: The Virtues of Cayenne.....
« on: August 23, 2013, 11:10:42 PM »
For many years I have used Capsicum, or peppers, cayenne etc in most of my meals. Today is the first time I have followed up on some research regarding health benefits. However, I am a little concerned after reading one paper, "Hot spices influence permeability of human intestinal epithelial monolayers."http://www.ncbi.nlm.nih.gov/pubmed/9482766  J Nutr. 1998 Mar;128(3):577-81.
One of the problems with the gliadin in modern wheat is that it increases permeability of the gut - leading to various consequences that we are now familiar with. Apparently, pakrika, and cayenne etc  do the same.


 

33
For many years I have cooked about 1.5kg (3 pounds) of meat/poultry at a time, and freeze what I don't eat in 100gm (4 ounce) containers -labeled in bags. When I think about dinner - I take out one of the frozen meat containers, and reheat along with the green veg or cauliflower etc.

My treat is frozen prawns - I buy 1 kg (about 2 pounds) at a time, and take out what I want. Often it's a sort-of Thai or Vietnamese concoction.

Macadamia oil is reasonably priced here (Australia), so I tend to use it more than coconut oil.

Generally, I buy 4 chops, or 3 pieces of salmon and freeze the extras.

Sometimes I flavor oils with homegrown herbs - and use these on chops, fish or steak.

In my online diabetes groups we have a saying "Never eat a naked carb" - which means always have protein with a carb. - so I eat hard cheese, with olives or, salsa, or anchovies, or cucumber, celery, tomato etc.

Never a dull moment in my kitchen!



34
Wheat Free Recipes / Re: Butternut Squash Pizza Crust (GAPS, Paleo)
« on: August 04, 2013, 09:23:50 PM »
Must cook this tonight! As I've had psoriatic arthritis for 35 years I have really sharp knives. Currently I am using ceramic knives - they're fantastic.




35
Wheat Free Recipes / Re: Adding stuff to mashed avocados
« on: August 04, 2013, 09:19:17 PM »
I've not made the Avocado Cream Soup for years (it starts with making a white sauce), but I have never had either of the Avocado Soups sit around for long - and they have not changed color.

Here's the Avocado Soup - serves 4

2 ripe avocados, diced.
1 cup cream
1 teaspoon curry powder
2 1/2 cups stock
salt and pepper to taste
2 teaspoons lemon juice
cayenne pepper or chili flakes
finely chopped parsley.

Mix the avocado, cream, curry powder, salt and pepper.
Combine the stock and lemon juice, and blend with the avocado mixture. Bring to the boil. Add cayenne or chili flakes, and more lemon juice if desired. Serve garnished with a slice of avocado or chopped parsley.

36
Wheat Free Recipes / Re: Adding stuff to mashed avocados
« on: August 03, 2013, 12:37:58 AM »
Way back in 1968 whilst a Volunteer in the newly independent Zambia, I wrote a recipe book "Cooking in Zambia". Each chapter on a fruit or other food item available there - many of which were unfamiliar to people from UK who had recently arrived in the country as teachers, builders etc.

The first chapter was on Avocados.

Many of the recipes would need to be converted to WF but here is the original list:
Avocado Soup, Avocado Cream Soup, Chilled Avocado and Chicken Soup, Mexican Dip, Avocado and Shrimp Appetizer, Avocado Sambal, Avocado Sandwiches, Avocado in Aspic, Avocado Molds, Avocado Salad, Avocado and Pear Salad, Avocado and Pilchard Salad, Avocado and Tuna Salad, South American Stuffed Avocados, Avocados with Mushroom filling, Savory Avocado Pear Souffle, Baked Seafood Avocados, Avocado Sweet, Avocado Delight, Avocado Honey Cream, and Avocado Icecream.

If anyone is interested in a particular recipe I will pass on my WF adaptation.



37
Wheat Free Recipes / Re: Adding stuff to mashed avocados
« on: August 03, 2013, 12:15:40 AM »
Half a small avocado with a homemade WF Italian style dressing has been a standby snack for me for several years.

But, just yesterday I decided I needed to create an old favorite - adapted from a Christmas book (which is mid summer here in Australia)

The original was a bowl of strawberries, served with a creamy mixture of cream and avocado and brandy - plus sugar to taste. Of course I had long since dropped the sugar, and added a smidgen of stevia (fresh leaves if I had the herb growing, or another form of stevia. Generally, I add one teaspoon of my homemade cumquat brandy - made with about 1/4 of the amount of sugar that's in the standard recipes.

Sometimes I slice avocado on top of a thin slice of veal - which has been "breaded" with almond or other WF flour and cook under the broiler for a few minutes. 

38
General Discussion / Re: 15 min walk after meal = lower blood sugar peak
« on: August 02, 2013, 07:01:28 AM »
Today's Diabetes Update by David Mendosa reported a study that showed walking for 100 seconds every half hour reduced blood glucose levels and insulin level.
I tend to sit at the computer far too long without moving - but I'm on the move again! My sciatica has at last resolved to the point that I think I could go back to doing my 1 hour beach walk again -  a few days a week.
 http://www.healthcentral.com/diabetes/c/17/161726/easy-steps-diabetes-control

http://ajcn.nutrition.org/content/early/2013/06/26/ajcn.112.051763.abstract



 

39
General Discussion / Re: Warning: Gluten-Free
« on: July 31, 2013, 02:19:56 AM »
Just recently I read that one country had a tax break for gluten free foods. Vague recall that it was Canada. Obviously they are oblivious of the potential harmful effects of GF. I hope Australia doesn't follow suit.

40
HungryinTN, your support for your friend is perfect. Your friend can accept or reject the suggestions. We all want to help, but it is always the patient's choice. After a career as a health professional, and the last 11 as a breast cancer survivor, I have often been in a similar position of wanting to offer advice. Sometimes, it is very frustrating if the person ignores or rejects our best intentions, but it is important to stay connected.

At present I am a hospital chaplain one day a week, and the cases that I seem to spend the most time with are young cancer patients basically receiving palliative care. Queensland Australia (where I live) is regarded as the melanoma capital of the world - so it's something we see quite a lot - in spite of our efforts with community education.

BTW Carotenoids have been identified as helping to reduce the risk of melanomas, and also to slow progression. You may be able to pass on some more about this if your friend is receptive.

Expecting the best Bea

41
General Discussion / Re: A Good Read. Any Tips?
« on: July 19, 2013, 04:09:44 PM »
Although not about wheat specifically, I was intrigued by "Salt, Sugar, Fat How the food Giants Hooked Us" by Pulitzer Prize winner Michael Moss. As long as we stick to fresh we can avoid the products designed so deliberately to make massive profits - regardless of the dangers to our health. For people resistant to reading "Wheat Belly" it is an eye opener to what the food giants have been doing for over 20 years.

42
General Discussion / Re: diverticulitis
« on: July 01, 2013, 11:03:22 PM »
Have you checked out the easy search of wheat belly blog that Rita created?
I has several items - maybe they will help you.

http://www.google.com/cse/home?cx=016509373447583387815:vdjty36mdus

Following a colonoscopy years ago I was told that I have diverticulitis  but have not suffered from it. Since adopting the Wheat Belly way of life I have only rare bouts of explosive diarrhea so my life has greatly improved.

Bea

43
One of the comments on the original article lead me to a review by a chemist who goes through each item and explains that in most cases they have confused chemicals and their derivatives.

The authors of the original ignored the fact that the substance they are concerned about is used in tiny quantities - e.g 45 parts per million - and that you would need to ingest huge quantities  - 33 pounds of bread a day for example to get anywhere near a dangerous dose.

The review article makes a great deal of sense to me. Of course following Wheat Belly and not eating bread or anything with flour, and avoiding packaged foods means one is not exposed to the foods mentioned in the original article.
http://pipeline.corante.com/archives/2013/06/21/eight_toxic_foods_a_little_chemical_education.php

Bea

44
General Discussion / Re: Anyone NOT lost weight on this plan?
« on: May 04, 2013, 01:24:26 AM »
When I first started being Wheat Free I lost about 15 pounds in a couple of weeks. Then I went overseas for 10 weeks - cruise down the Danube, Turkey, cruise from Scotland up to the North pole, and then a week in Kuala Lumpur. Only a few mishaps - being served meals with wheat (especially soy sauce in KL). Chefs were fantastic. It was not difficult as the health benefits were so enormous - especially no longer having diarrhea. Plus, I did not gain weight!

Towards the end of last year I was twice fed food that was not gluten free/ wheat free even though I had ordered WF and checked before I ate. The results were dramatic - and long term. The bloating, and regaining weight.

At the end of march I had eye surgery and could not read or use the computer etc for a few days and so I thought about what I needed to do. In 1989 I parted company wit my very gangrenous gall bladder (doctors did not actually believe that's what was wrong with me until I demanded surgery!) - so I'm nervous about adding lots of fat. I've been adding some coconut oil to my egg for breakfast and other meals. Also, I was diagnosed with T2D (type 2 Diabetes) and Hashimotos Thyroiditis in 2001 - so I've been managing to keep my BG's at a reasonable level - with diet, (with special attention to Glycemic Load etc), plus exercise (walking) and meds for a long time.

My new strategy is to go back to recording (and planning) meals. Being careful to eat no more than 45g carb in a day. This means weighing out my almonds - and not just snacking on them whenever I feel the urge. Dinner has been based on 100 g of meat, fish, chicken plus about 2 cups of fresh green veg, and lunch has been similar but a salad. Sometimes I snack on 1/2 an avocado -with coconut oil and vinegar. Most days I have some fruit - fresh strawberries, or frozen berries, or a small portion of fresh fruit - amounting to no more than 5g carb.

I'll report back when I see my weight go down. BTW no one believes I'm 75 - I'm pretty active and keep busy in the community - when I'm not traveling!

45
General Discussion / Re: Food Politics
« on: May 04, 2013, 12:39:00 AM »
Throughout my career and especially now in retirement I have "gone against the grain". My parents were forthright and stood up for various things - in health, education, and in many other areas. So I just assumed I had to speak out when I recognized something that was not "right". Even before I got my first degree I had begun on this path. Over the years I have sought out information, and relevant contact persons etc - mainly in the fields of education, health and welfare. I used to seek out grants, speak at conferences, and take on issues in professional settings etc. Now in retirement I still seek out opportunities to Advocate and Speak to Community groups etc. One of the topics I have been speaking on has a title :Taking Care of Your Health" - this began as keeping records of your health including test results, becoming an empowered patient - and more recently I have given talks about Cancer, Diabetes, Dementia, and "Wheat Belly". Always  challenging the usual advice, and I'm about to give talks based on the book "Salt, Sugar Fat" i.e about how Big business has made profits and made us fat and ill.

In answer to the question of where to begin I believe you need to start with yourself - there are several things one can do.  Initially clarify what you feel you would like to do, and your skills - and what you would like to learn. Take any courses, read books etc about presenting  - advocating, writing and so on.

This is a topic I am passionate about. It starts with your conviction. The path is not easy, and you need to learn to deal with the barbs and rejection - but I never want to stop making a difference!

Bea - Gold Coast, Australia

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