Do a dive into non gluten bakery items. You may need to prepare yourself. As well as look at using eikhorn flour and consider sourdough as a possible option. Also look at parasitic protocols as well as ivermectin and fenbenazole. May still need to change some ways you eat up a bit but look at the options too..
I'm glad that Michelle and Ruth were able to offer some encouraging advice. My husband and I attended a community meeting yesterday. In attendance was a very fit doctor in his early 80's, who, speaking to a group of seniors, told us that we are all pre-diabetic and that if we want to be healthy it is essential that we immediately cut out of our diets all rice, bread and potatoes. There was an article in The Times the other day about how red wine has lost its halo, it's not good for you, as was thought earlier. It went on to say that all liquor, including wine and beer are carcinogens. Very depressing!
My sister has a dear friend who died in his 50's after years of running and following a very healthy diet. Before he died he said one major regret was not eating the foods he loved for years. So, I always remember what my obstetrician told me years ago, everything in moderation. Simple words, but something I remind myself of often. Having grown up in an Italian household, every day life is all about the food, happy occasions, sad occasions and everything in between.
Interesting about the watermelons you spoke about. We attended our son's, Danny's, wedding celebration in Brazil in January. We visited a travel doctor for a consultation ahead of time. He gave us good advice, including the need to drink bottled water, and to avoid eating any watermelon. Apparently, watermelons are pumped up with water to make them more profitable when sold.
One more thing: Steve has been baking bread in his retirement. The last one was an eikorn flour bread, and it was delicious! So bake on, good friend...
Hey Pat, if gluten is truly causing the issues you and your husband are experiencing, you're really in luck. Lovers of baked goods need never feel deprived as the markets are full of gluten-free products, including countless flours from Bob's Red Mill, King Arthur and others. There are so many recipes using almond flour, cornstarch, buckwheat (contains no wheat or gluten!), etc. Your issue will only lead to more creativity. I haven't got any gluten issues (knock on wood!), but because so many people I know do, I'm always seeking out recipes--and they're everywhere! You needn't feel deprived--except for good crusty bread--though I'm sure someone out there knows of some that's gluten-free.
PS: I just googled "gluten-free baking and eating" and came up with 417,000,000 links. Yikes!
Do a dive into non gluten bakery items. You may need to prepare yourself. As well as look at using eikhorn flour and consider sourdough as a possible option. Also look at parasitic protocols as well as ivermectin and fenbenazole. May still need to change some ways you eat up a bit but look at the options too..
So sorry Pat! This is the best gf pasta I've found: https://jovialfoods.com/gluten-free/brown-rice-pasta/
It's expensive but sometimes it goes on sale.
I can sympathize as I also have dietary restrictions related to health. I'm glad that Ruth offered inspiration! Almond meal flour?
I'm glad that Michelle and Ruth were able to offer some encouraging advice. My husband and I attended a community meeting yesterday. In attendance was a very fit doctor in his early 80's, who, speaking to a group of seniors, told us that we are all pre-diabetic and that if we want to be healthy it is essential that we immediately cut out of our diets all rice, bread and potatoes. There was an article in The Times the other day about how red wine has lost its halo, it's not good for you, as was thought earlier. It went on to say that all liquor, including wine and beer are carcinogens. Very depressing!
My sister has a dear friend who died in his 50's after years of running and following a very healthy diet. Before he died he said one major regret was not eating the foods he loved for years. So, I always remember what my obstetrician told me years ago, everything in moderation. Simple words, but something I remind myself of often. Having grown up in an Italian household, every day life is all about the food, happy occasions, sad occasions and everything in between.
Interesting about the watermelons you spoke about. We attended our son's, Danny's, wedding celebration in Brazil in January. We visited a travel doctor for a consultation ahead of time. He gave us good advice, including the need to drink bottled water, and to avoid eating any watermelon. Apparently, watermelons are pumped up with water to make them more profitable when sold.
One more thing: Steve has been baking bread in his retirement. The last one was an eikorn flour bread, and it was delicious! So bake on, good friend...
Hey Pat, if gluten is truly causing the issues you and your husband are experiencing, you're really in luck. Lovers of baked goods need never feel deprived as the markets are full of gluten-free products, including countless flours from Bob's Red Mill, King Arthur and others. There are so many recipes using almond flour, cornstarch, buckwheat (contains no wheat or gluten!), etc. Your issue will only lead to more creativity. I haven't got any gluten issues (knock on wood!), but because so many people I know do, I'm always seeking out recipes--and they're everywhere! You needn't feel deprived--except for good crusty bread--though I'm sure someone out there knows of some that's gluten-free.
PS: I just googled "gluten-free baking and eating" and came up with 417,000,000 links. Yikes!
I’ve been gluten-free since 2006, Pat. Wanna chat?