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Topics - ldyrdr4311

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General Discussion / Biotin
« on: August 13, 2016, 12:38:07 PM »
Hello, everyone:
  Been quite awhile since I've visited. Have a really full calendar this summer.

  Anyone out there with a knowledge of biotin? What ingredients in it to avoid, & has anyone experienced an improvement with hair growth, & especially split fingernails? Would like to try this as my fingernails are splitting up so badly, that they look like I chew them (I don't do that at all). Hair is thinning out too.

  Read somewhere in Dr. Davis blog, or whatever just once that there was a woman that commented about something that she was taking for these conditions, & it helped her tremendously. Unfortunately, I don't know where this comment was among the things that Dr. Davis has, (& you have to be a member of, which I am not). Anyway, she also mentioned how old she was, & she was only around 5 years younger than I am.

  Any info would be very much appreciated. Thank You

Wheat Free Recipes / Tumeric Tea (anti-inflammatory)
« on: May 26, 2016, 01:35:24 PM »
Rita posted this back in March of 2014. Would like to know if anyone has been helped by using this on a daily basis?
Also heard that lemon juice can be used with this, but don't know how much to put into the recipe. Anyone try this also?
Thanks for any info from anyone.

Hi, I can't believe that I'm here again. Don't know what happened last fall (2015), but the Forum would not allow me to access it. Figured maybe it was because I wasn't using Windows10?

No matter, I hope this doesn't happen again, as I really missed all of you!

Have a lot of catching up to do, so will take a look around. Have a great day, everyone!


Stumbled on this site while looking to see what was in Veg-Sal. Going to see if I can create my own mixture for a safer one.

Anyone out there have a recipe for something similar to this one?

Food Elements / Gourmet Girl Cooks
« on: May 28, 2015, 02:26:28 PM »
Just wondering if anyone has noticed that GG hasn't been very active at her site. I subscribe to it, and not much is coming through the emails, & much is being taken from things that have already been done; she's been "regrouping" some of them together, such as her favorite Mexican recipes, etc.

Also, if anyone has noticed, the replies from people are gone, she hasn't been answering any mails, either. So, that tells me that "something" has happened. Maybe, she's just suffering from a "burnout", which wouldn't surprise me at all. Those recipes take time to make, & if they don't work out the 1st time, she usually keeps trying until they do work.

I miss her recipes & wit. Hope things, whatever they may be, resolve for her soon.

Just made these last night they were awesome! Passed the Hubby test w/flying colors.

I did have to make a substitute for the roasted garlic seasoning (available at Penzeys Spices, but it may be at your local grocery store also. I didn't know until yesterday that there was such a thing as roasted garlic seasoning; looked it up in the recently sent Penzeys catalog, & this is a new one that's available).

Personal preference: Next time this is made, I will add 1/4th tsp. coarse grind black pepper to the mixture. Sprinkled this on top of the tuna cake while eating it, & the pepper added a nice touch to the taste.
The Recipe is very easy as the link below indicates. Give this one a try.


Wheat Free Recipes / Cream of anything soup recipes
« on: March 17, 2015, 08:51:45 AM »
Anyone here know how to make a cream of anything soup? Need to know what you use for a thickener (type of flour-flaxseed, coconut, etc.) besides using an immersion blender to pulverize the vegetables into a thick puree & then adding the broth, milk, etc. to thin that down into a soup.

I'd like to use this to toss browned meat into a slow cooker along with vegetables on the bottom, & pour the homemade soup over the top & then cook it for those busy days that don't leave any time to be at the stove.

Suggestions/recipes greatly appreciated. Thank You.

Food Elements / Low Carb Basics: Baking with Coconut Flour
« on: March 08, 2015, 06:03:09 PM »
Found this on All Day I Dream About Food. Very Informative. Hope the link works for everyone.

Wheat Free Recipes / Carrot muffins
« on: December 29, 2014, 10:16:32 AM »
Anyone here know of a good carrot muffin recipe? Neither of Dr. D's  books have one. Or could one just take the carrot cake recipe & put the batter into muffin cup pans?

Also tried here, but the only thing found was a reference (no recipe) back in 2013 as part of a short discussion.

Suggestions or resources would greatly appreciated. Don't know why, but I have a craving for this to use for a breakfast item. Thanks.

General Discussion / Carb counter
« on: October 14, 2014, 09:50:00 AM »
Some time ago, someone posted a link to a carb counter that they use while cooking something new so that they can figure out what the count is.

Would that person be able to list it here again? Thanks.

I'm interested in trying out a red pepper & squash soup today. It's so gloomy outside, and fall is already here, so soup sounds like it would be good on a day like today.

We've already had 3 nights of frost here last week, and once that stuff starts, I like to think of making all different kinds of soup. DH likes it too.

General Discussion / Canned food
« on: October 03, 2014, 09:08:44 PM »
Anyone know why canned foods are a no-no?

General Discussion / FDA Warning on lupin ( or "lupine")
« on: August 31, 2014, 05:03:36 PM »
Hi everyone:
  Came across this article this morning. Haven't heard of this one before, but here's the link:

This allergy could be very serious to those that are allergic to legumes. Another good reason to keep reading those labels!

Wheat Free Recipes / "Fried" Parmesan-Crusted Chicken
« on: July 13, 2014, 05:19:10 PM »
Made this recipe from Dr. Davis's 2nd book (the one with 150 recipes in it), and, it is absolutely good! Hubby Approved too. If you have this book & haven't tried this one, do so.
I made the full batch of the coating, & saw that it would be too much for what it was going to be used for (2 skinless breasts, 2 thighs w/skin on), so I put about 1/2 of it in a plastic bag & then one at a time, dipped the pieces into the egg mixture, & then into the coating. This was soooo good!! Served it with green beans  & a bit of hash browns (yeah, I know, they're a no-no). I'll bet this coating mixture could also be used on pork chops as well.
Next time, I'll swap out the oregano for crushed rosemary just to see if we like that.

Wheat Free Recipes / Multi-Purpose Culinary Scoop/Scraping Spoon
« on: July 03, 2014, 09:38:30 AM »
Thought I'd bring the review in under it's own title, as it will be easier to find here.

Well everyone, here's the update as promised. I gave this scoop/scraping spoon a 10! Baked 2 spaghetti squashes a couple of nights ago, and this tool is wonderful. All 4 halves of squash were cleaned out in 20 minutes (5 min. each).
The handle is slightly curved and fits very comfortable in the hand. The "teeth" scraped out the seeds & surrounding strings in no time at all. What little it didn't get, which was right next to the spaghetti part, was scraped off with an ordinary spoon. Both procedures took all of 5 minutes to each half. I love this thing! Amazon does have 2 others in color, but the handles are longer & I felt that I wouldn't get as much leverage with a longer handle, so ordered the shortest one (the only one with a black handle). Turns out that this was a wise choice for me.
Can't vouch for how it will work on other types of squash, but my guess is that this tool will do the job on those as well.

Here's where it can be found:


Wheat Free Recipes / Recipes
« on: May 04, 2014, 03:13:33 PM »
Hi all:
  Was browsing on the Internet today, and I am amazed at how many paleo recipes are out there that can be easily adapted to our WOE. One just has to pay attention to the ingredients and try to figure out the net carb. content (which I am not very good at...keep forgetting the "formula" for figuring that out).
   Came across this site; and found a recipe that I'm most anxious to try out called "Asparagus and Bacon Quiche with Spaghetti Squash Crust".
  There are many versions of this recipe, but all of them use the spaghetti squash for the crust. One reviewer (on another site) said that it was mushy & that she wouldn't make it again. This recipe has instructions to cook the squash first, then bake it in the pie pan at 400 degrees for 10 min. I believe that's what she should have done with the version of this recipe. It just seems like common sense to do so first.

Food Elements / Monk fruit
« on: February 18, 2014, 03:14:40 PM »
Anyone have experience with this? Your thoughts, please.

General Discussion / Carbohydrate question
« on: February 18, 2014, 11:58:54 AM »
Need a bit of advice here. How does one really keep track of the carbohydrate consumption w/o calorie counts? Should I get a book with carbohydrate/calorie lists in order to be able to keep track & not go over carb count between meals?

This part of WB/(WOE) is really confusing me.

Any advice, help is appreciated.

General Discussion / Non-GMO Shopping Tips
« on: February 10, 2014, 10:53:53 AM »
  The last time (summer of 2013, in fact) I visited a large health food store (not a chain) in a city that's 3 hours away from where I live now, I came across a small free pamphlet on GMO's. Never went into the site listed on the front until today. (I guess, "better late than never" applies here). I found this site to be useful, thought if any of you who would like to avoid GMO products would like to see the site, go to:

  You can copy the PDF list from there also, or just check out things right from the site list as well.

General Discussion / Something else to think about in bread.
« on: February 08, 2014, 02:24:23 PM »
I don't have the link, but there's a story on Yahoo on Subway (the Sub place). They are going to discontinue adding another ingredient to some of their breads. It's called Azodicarbonamide. This stuff is probably a cousin to the BVO & bromide that I mention in another thread in here (Bread-post #1 and Bread-post #2).

With all this junk in the flours of bread, and the GMO properties of wheat, no wonder wheat, bread, & flour have become our enemies when consumed! It does a body no good when it's part of a persons meal.

Still on the job of cleaning out the pantry of everything that has to go. Thought I had been a conscious reader of labels, but apparently not; since reading Dr. D's books, I've become much more educated on what to avoid. This journey will continue for as long as it takes.

Just found the article. It's in Yahoo finance, titled "That chemical Subway ditched? Yep, it's everywhere.
Since I do so poorly at making links here, it might be better to just go to Yahoo Finance & type in the title in their search bar. HTH.

Wheat Free Tips / Scraping spoon for squash
« on: February 03, 2014, 11:04:58 AM »
  Anntsy mentioned that she likes the horizontal peeler to make the zucchini into long strips, but doesn't bother with scooping out the seeds.
  There is a tool for this job, and it may help those with arthritis in the hands & wrists. I am very tempted to get this thing after peeling a butternut squash for soup. (The tool that Anntsy had would have helped me a lot to peel the squash). Once inside the squash, you're up for the challenge of cleaning out the seeds, no easy task. I saw a tool that looks like it could do this job well.
  I recently bought a pair of tongs with silicone heads made by Messermeister, and they were surprisingly of very good quality, so I don't hesitate to recommend this spoon.

Wheat Free Recipes / stir fry recipes wanted
« on: January 30, 2014, 11:01:14 AM »
Anyone have any good stir fry recipes out there? They have to be free of soy, Worcestershire sauce, tofu, anything on the no-no list (WB, of course). And, what is a good thickening agent to use? I used coconut flour on beef broth from the beef roast, and it didn't work very well. Anyone have alternatives &/or suggestions?

Just starting to cook the WB way. Thank You.

General Discussion / Bread-post # 2
« on: January 25, 2014, 05:42:22 PM »

  I ask that all of you to read this. There is a reason for doing so, & I was alarmed out of my wits when I read what they were talking about, & the side affects.

  The subject of this is BVO (Bromated Vegetable Oil), "a flame retardant chemical that in large quantities, can cause a slew of health problems". Believe it or not, this stuff is also in sodas & other things. Read the article & learn.

  Among the side affects that were listed here were seizures. Our 35 year old son drinks Gatorade on a daily basis. He also had s seizure for the first time in his life back in Oct. of 2013. It was so strong & so bad that one of his back molars cracked & had to be removed. The seizure didn't last very long, but it did it's damage to his tooth. He had all sorts of neurological tests done, and they were all negative. The Drs. could not find a cause. He now has to take an anti-seizure medication for the rest of his life. Scary? You bet it is.
  Before I change the subject slightly, here are 2 more things to inform you about BVO:  and:

  Then, I came across something else equally alarming. This is also related to BVO. and [l
  Again, read & learn. There is no reason to have this stuff in bread, or any other food/drink whatsoever.
  Now, I am also wondering if this bromide c**p is also another reason besides the fact that wheat is so bad for us. Makes one wonder if this is a double whammy for us, doesn't it?
  One more link, & I'm done here. This one should also make all of us think a bit.

  Let me say that these links are for your information only-you have to decide on your own about them. After our son had the seizure, I went on a witch hunt (search) for causes on seizures that had no known causes. I also know of at least 4 other people that also had seizures for unknown reasons. I do not know if the others consumed Gatorade or bread on a large scale. There are things that we will never know the answer to.

General Discussion / Bread-post # 1
« on: January 25, 2014, 04:47:33 PM »
  Oh, gosh, I don't know where to start here. Been reading things here & learning a lot. Also have many questions as well.
  First of all, I haven't yet cleaned out the pantry of the no-no's.    :-[  But, something I did this past week convinced me that WB diet is the way to go for me.   
  Let me explain
  I have both Arthritis (the osteo kind, most common type) & Fibromyalgia. If any of you out there have both of these conditions, you know that often, these 2 go hand in hand, each one giving you different kinds of pain.
  So, I thought, hmm, the main culprit is bread, which I really like. I decided to do a simple thing: no bread for a week. At about the 4th day of this, I noticed that the pain is starting to back off. On day 5, it was just about gone. On day 6, I ate bread again, just to see what would happen. Yup, the pain is starting to return, & if I continue to consume the bread, it will probably return with full force.
  That was just enough to convince me that this must be done all the way through. Our garbage pick-up day is on Mondays, and the cans are going to be full - - very full.
  Stand by: There's another post following this one, & it's very disturbing.

Introduce Yourself to the Wheat Free Forum / Newbie
« on: January 18, 2014, 03:57:28 PM »
Hello everyone: Just joined today, & hope to learn a few things & get to know some of you.
I'm from Wisconsin, lived here all my life. Married, have an adult son & 2 grandsons.
I'm now in the process of cleaning out the pantry of things that do not belong there. This will probably take a brief time to do so, but in the meantime, will be in the forum for questions, answers & ideas from the members.
I have 2 of Dr. Davis's books, & plan on ordering the newest book, which came out in Dec. His first book made so much sense to me, & described many things that are me: the cravings for more, the love of wheat products, the "wheat belly", that I decided that it's time to make a change, hopefully for the better.

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