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Messages - HRDVM

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General Discussion / Re: Orthorexia Nervosa???
« on: November 12, 2014, 01:36:10 PM »
Yes, we shouldn't be questioning the dogma of the "healthy grains" food pyramid  ;D  For most of human existence, people have spent their time growing, harvesting, and preparing food in order to survive- it's only in the past few decades that modern convenience foods have allowed us more time for other pursuits. And a quick and easy way to chronically poison ourselves! My doctor actually told me that taking care of my health could be a full time job, so I feel vindicated for the time I do spend thinking about and preparing meals (which isn't enough). And I think my "unhealthy fear" of gluten is warranted, considering that a single stray crumb could incapacitate me for days. This author obviously has no sympathy for the gluten-intolerant.

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General Discussion / Re: Food & Complexion
« on: November 03, 2014, 09:01:39 AM »
Yes! I finally figured out that I get a break out within a couple of hours of eating chocolate. And, a few years ago, my skin got really dry and flaky (I was on an ultra low fat diet at the time). It's never gotten better, despite various dietary changes and lots of different topical things, until I went gluten free (including discontinuing my gluten-containing make up) and lower carb, higher fat a couple of months ago. Now,it's starting to look smooth and soft again  :)

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Wheat Free Recipes / Re: How to cook salmon?
« on: October 27, 2014, 09:36:42 AM »
I like to cook salmon in a foil-lined and covered pan at 400 degrees about 8-10 minutes per side (til flaky). I always remove the skin first. I cook the fish in a mix of about a tablespoon each of melted coconut oil and butter (grass fed, of course) and add lemon juice, about a teaspoon of salt and pepper, and a dash of onion powder, and 1 drop of lemon essential oil. I also like to slice a lemon to put under and on top of the fish in the pan.  The lemon juice, oil, and slices give it really good flavor, and the "jus" made during cooking by the coconut oil and butter is delicious.

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General Discussion / Re: declaration of food content in the States?
« on: September 29, 2014, 03:42:35 PM »

    • If they want to claim "gluten free", they have to meet a 20 ppm standard (but this isn't fully in effect yet, not being retroactive to everything on the shelf)

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    General Discussion / Re: LCHF if you don't have a gallbladder?
    « on: September 24, 2014, 11:40:36 AM »
    Thank you so much for the link! I found this helpful:


    "Since the gallbladder stores, concentrates, and releases bile to help break down dietary fat, his particular mode of Primal eating may have to be lower in fat than most. Thatís okay; itís not the deal breaker some would have you believe. While I find the higher-fat approach to Primal eating to be optimal for me and most people, itís not necessary. Just stick to the basics Ė animals, plants, good fats Ė and avoid grains, refined sugar, and processed seed oils, and heíll do great. The absolute ratios donít matter as much as the quality of food you eat and donít eat. Besides, as he loses weight heíll be consuming his own body fat (a process which does not require a gallbladder). Once heís lost the weight and is a bit more insulin sensitive, extra carbs shouldnít pose any problems. Heíll still be able to eat fat, of course, and his bathroom visits will tell him if heís eating too much because undigested fat will show up in his stool. Itís more messy and annoying than dangerous. Coconut oil, MCT oil, and pastured dairy fat contain medium chain triglycerides that require less gallbladder input. These will be easier to digest and should be favored."
    The part about consuming my own body fat is especially encouraging  ;)  I'll add the digestive enzymes and continue to experiment with how much fat I can handle, and try to do more coconut oil rather than other fat sources.

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    General Discussion / Re: LCHF if you don't have a gallbladder?
    « on: September 23, 2014, 01:26:58 PM »
    That's a good idea. I have some digestive enzymes, but I forget to take them regularly.

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    General Discussion / LCHF if you don't have a gallbladder?
    « on: September 23, 2014, 11:21:27 AM »
    I'm now on week 5 of gluten free eating. After much reading and research and recommendations here, I'm also working on lowering carbs and increasing fat. I have discovered the joy of bullet proof coffee (I was never a regular coffee drinker before but using freshly ground beans, coconut oil, and cream just does something to it). I now eat bacon and eggs for breakfast instead of cereal. Lunch and supper are usually salads, meat, and vegetables instead of sandwiches and pasta. I'm still eating a few carbs (and still need to make myself count nutrients), but much fewer than previously. For example, I'll eat a GF coconut bar only if I'm in a pinch, instead of having a couple a day. Despite all these changes, I still have good days and bad days. Still alot of bad days with GI upset and severe fatigue. I'm trying to be meticulously GF- read labels religiously, don't go out to eat anymore, found GF lip balm, etc. I did start probiotics almost 3 weeks ago, which helped temporarily. So, I'm wondering if I have other issues going on. I had my gallbladder removed about 9 years ago; that was supposed to help with the constant nausea I was suffering, but it did nothing (I'm sure it was the gluten back then, too). Anyway, are there restrictions on a higher fat diet if you don't have a gallbladder? How do you know the ratio of carbs/fat/protein that's right for you- is it just trial and error?

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    Wheat Free Tips / Favorite app?
    « on: September 14, 2014, 05:30:09 PM »
    So, now that I'm learning how to eat GF, I need to take the next step and track my carb/fat/protein intake. Does anyone have a favorite app to track your meals? I've used a couple before when calorie-counting that could also do nutrient breakdowns, but I want to find something really easy to use.

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    General Discussion / Re: Re-exposure vs. detox
    « on: August 28, 2014, 11:36:56 AM »
    It's been over a week since the restaurant incident.


    I haven't been tracking my nutrients, but that's definitely something I need to do. I'm still eating some carbs, but definitely much fewer than before I went GF. I have been relying on GF packaged foods to get me through this transition. My dr. just said go gluten free and don't cheat at all. I've been learning on my own since then what all that entails. I've been reading WB and the WB 30 minute cookbook and the blog, so now I've discovered that I need to avoid processed GF foods, too. I would like to minimize their use, although I might have to rely on them a little bit, just for convenience.


    Absolutely, I would love to get my daughter on a GF lifestyle, too. That's just a battle I haven't had yet. She's a picky eater, anyway, and survives mostly on carbs, so that will be interesting. I have thought about using gloves. I still have some work to do to achieve a segregated, or even better completely GF, kitchen.


    I'm doing my best to persevere, and there are alot of things I still need to improve. But I don't want to give up! This is a chance to feel better. I have felt fatigued for most of my life, so I'm trying to remind myself that a lifetime of damage isn't going to be healed immediately.

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    General Discussion / Re-exposure vs. detox
    « on: August 28, 2014, 09:05:33 AM »
    Two weeks ago, my naturopath dr. told me I had to go completely gluten-free. I haven't had intestinal biopsies or specific bloodwork done, but she based the decision on a high C- reactive protein level (21) in the absence of other causes of inflammation. I have a history of fatigue and weight gain (and inability to lose) since I was 14. Anyway, I went off of gluten cold turkey that very day. I actually felt great immediately, which I didn't expect. However, a few days later, I'm pretty sure I was glutened by eating out (silly me, I didn't order GF specifically, just got something I thought would be ok). The next day was terrible- abdominal cramps, fatigue, headache, the works. I haven't felt completely better since then, have been horribly fatigued, and have still had bouts of abdominal pain and the dreaded "bowel urgency." I've tried to be more and more strict- I've even given up make-up and lip balm that contain tocopherol of unspecified origin. But, I do have to prepare non-GF food for my daughter. So, I'm wondering if I'm still inadvertently re-exposing myself, if just touching my daughter's regular bread is enough to cause this, or am I going through a gluten detox phase? I thought surely I wasn't THAT sensitive, since I had been eating gluten before. I don't understand why I felt better at first when I didn't know to be careful, but now am not improving even though I'm super careful. This has been really discouraging, because I am trying to be really good on the diet. Oh, and I've gained 1.5 lbs  :(

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