carob,calcium,cardomon and so on
I agree about everyone being individual. I have an allergy to wheat
that I only discovered by trying this way of eating. I cannot tolerate
spelt even though we O’s are supposed to be able to. It’s a blessing in
disguise to be wheat allergic since I’m never tempted to cheat on foods
that are just plain no good for me. (The cookies, brownies, and so
on.) I’m not into cooking that much that I’ve tried to make cookies
with rye or rice flower. I did make the rice-crispie treats that are in
the Cook Right 4 Your Type book once. They were delicious!
After believing that I had an allergy to egg whites for the last couple
decades, I decided to try some after being wheat free for about six
months and guess what! I can eat eggs again. Which is great since I
love them AND they are an easily obtained dish at many restaurants.
Anyone that has spent part of their pre-ER4YT life with a food allergy
might want to consider trying those foods again after several months of
complying with the eat right diet. You never know what your gut can
tolerate once it’s been cleaned up.
I’ve been looking for O-kay carob chips for nearly a year without
success. The carob powder seems to be the only way to get the carob
taste without the corn syrup, milk, wheat, whey and so on that seems to
be added to every processed food on the planet. If anyone does find
O’kay carob chips or bars, please share ASAP!
Someone mentioned that they were having poor bone testing despite taking
lots of calcium. Did you know that calcium supplements need to be taken
when you have not consumed any food that contains phosphorus? Calcium
will bind with dietary phosphorus to form in insoluble compound that
will be excreted in the stool. (It’s used as a phosphate binder in
people with renal failure.) Foods that contain phosphorus are things
like meat, eggs, beans, and any dairy. (Any thing with protein in it.)
Beer is also high in phosphorus but I can only chuckle to think people
drink beer to wash the calcium pills down! If you are having trouble
you might consider the timing of your supplement intake. I take my
calcium pills in the morning with my fruit smoothie.
Cardamom is a fantastic spice! It mixes well with dulse, kelp, curry,
and many of the other beneficials. When I first started this way of
eating I bought all the beneficial spices and put them in the front of
my spice rack. Since then I’ve been cooking with them and find they do
well in almost anything I make. Cardamom is has a subtle, sweet flavor
that compliments spicy things. I use it on fish, hamburger, stews and
soups.
My most recent fantastic cooking discovery was to make a big crock of
soup with beef, onions, celery, and garlic (or squash, green beans,
whatever.) Then I heat up a serving to a very hot temp, and fill a bowl
about half way. Then I add a big handful of chopped swiss chard or
kale. The soup gives the greens a great flavor and all the good things
don’t get lost in cooking since they are ‘cooked’ in the hot soup. They
never get over cooked this way either. I am always on the look out for
ways to get the right amount of vegetable into my daily diet since I’m
wasn’t brought up to eat 4 to 8 cups of veggies per day. (4 to 8
starches was the norm most of my life, ugh, no wonder I gained weight!)
Almond butter never floated my boat the way peanut butter did but I
doctor it by adding some honey and carob powder. I love it this way on
Ezekial toast, rice cakes, or even finn crisp crackers. It’s a nice
dessert when you can’t have what everyone else is having.
After making my own salad dressing for many months I think I have
finally discovered the best method for consistent success. I cover the
bottom of a jar (spaghetti sauce jar) with honey and heat it in the
microwave so it’s melted. Then I add the spices: Mustard powder,
turmeric, and garlic . . . or kelp, dulse, cayenne . . . or cardamom,
garlic, curry . . . what ever spices strike my fancy. (with an emphasis
on beneficial.) Then I add a dash of tamari, a splash of seltzer water
and shake the heck out of it. Then I add 8 ozs of fresh lemon juice and
8 ozs of olive oil. (or part olive part walnut oil) I shake the heck
out of it again and let it sit for a few hours if I can. Overnight in
the fridge is best but I’m usually not that organized that I make my
salad dressing the day before I need it. It keeps in the fridge for
about a week before starting to look funny. I usually finish it off by
then so that’s not a problem. I think heating the honey makes it blend
better with the other ingredients, and gives the spices a head start.
My sister keeps telling me that I can use the cuisinart to make it. If
you slowly add the oil it will thicken to a creamy consistency and stay
that way she says, but I haven’t tried it yet.
Diane
(wine country)
P.S. to cheat on the diet is human, to trim the messages when you reply
is divine……
February 2nd, 2003 at 9:30 pm
Diane thanks for your tips…they sound worth trying
Rochelle
February 3rd, 2003 at 2:06 am
Wow - lots of good stuff on there Diane. Sometimes I wonder how well spelt
agrees with me too, but I think my body wants to be in a cleansing state right
now and that I am not eating enough veggies. Love your soup suggestions. Also
want to try the salad dressing suggestions. Thank you. Jeanie
I agree about everyone being individual. I have an allergy to wheat that I
only discovered by trying this way of eating. I cannot tolerate spelt even
though we O’s are supposed to be able to. It’s a blessing in disguise to be
wheat allergic since I’m never tempted to cheat on foods that are just plain no
good for me. (The cookies, brownies, and so on.) I’m not into cooking that
much that I’ve tried to make cookies with rye or rice flower. I did make the
rice-crispie treats that are in the Cook Right 4 Your Type book once. They were
delicious!
After believing that I had an allergy to egg whites for the last couple
decades, I decided to try some after being wheat free for about six months and
guess what! I can eat eggs again. Which is great since I love them AND they
are an easily obtained dish at many restaurants. Anyone that has spent part of
their pre-ER4YT life with a food allergy might want to consider trying those
foods again after several months of complying with the eat right diet. You
never know what your gut can tolerate once it’s been cleaned up.
I’ve been looking for O-kay carob chips for nearly a year without success.
The carob powder seems to be the only way to get the carob taste without the
corn syrup, milk, wheat, whey and so on that seems to be added to every
processed food on the planet. If anyone does find O’kay carob chips or bars,
please share ASAP!
Someone mentioned that they were having poor bone testing despite taking lots
of calcium. Did you know that calcium supplements need to be taken when you
have not consumed any food that contains phosphorus? Calcium will bind with
dietary phosphorus to form in insoluble compound that will be excreted in the
stool. (It’s used as a phosphate binder in people with renal failure.) Foods
that contain phosphorus are things like meat, eggs, beans, and any dairy. (Any
thing with protein in it.) Beer is also high in phosphorus but I can only
chuckle to think people drink beer to wash the calcium pills down! If you are
having trouble you might consider the timing of your supplement intake. I take
my calcium pills in the morning with my fruit smoothie.
Cardamom is a fantastic spice! It mixes well with dulse, kelp, curry, and
many of the other beneficials. When I first started this way of eating I bought
all the beneficial spices and put them in the front of my spice rack. Since
then I’ve been cooking with them and find they do well in almost anything I
make. Cardamom is has a subtle, sweet flavor that compliments spicy things. I
use it on fish, hamburger, stews and soups.
My most recent fantastic cooking discovery was to make a big crock of soup
with beef, onions, celery, and garlic (or squash, green beans, whatever.) Then
I heat up a serving to a very hot temp, and fill a bowl about half way. Then I
add a big handful of chopped swiss chard or kale. The soup gives the greens a
great flavor and all the good things don’t get lost in cooking since they are
‘cooked’ in the hot soup. They never get over cooked this way either. I am
always on the look out for ways to get the right amount of vegetable into my
daily diet since I’m wasn’t brought up to eat 4 to 8 cups of veggies per day.
(4 to 8 starches was the norm most of my life, ugh, no wonder I gained weight!)
Almond butter never floated my boat the way peanut butter did but I doctor it
by adding some honey and carob powder. I love it this way on Ezekial toast,
rice cakes, or even finn crisp crackers. It’s a nice dessert when you can’t
have what everyone else is having.
After making my own salad dressing for many months I think I have finally
discovered the best method for consistent success. I cover the bottom of a jar
(spaghetti sauce jar) with honey and heat it in the microwave so it’s melted.
Then I add the spices: Mustard powder, turmeric, and garlic . . . or kelp,
dulse, cayenne . . . or cardamom, garlic, curry . . . what ever spices strike my
fancy. (with an emphasis on beneficial.) Then I add a dash of tamari, a splash
of seltzer water and shake the heck out of it. Then I add 8 ozs of fresh lemon
juice and 8 ozs of olive oil. (or part olive part walnut oil) I shake the heck
out of it again and let it sit for a few hours if I can. Overnight in the
fridge is best but I’m usually not that organized that I make my salad dressing
the day before I need it. It keeps in the fridge for about a week before
starting to look funny. I usually finish it off by then so that’s not a
problem. I think heating the honey makes it blend better with the other
ingredients, and gives the spices a head start. My sister keeps telling me that
I can use the cuisinart to make it. If you slowly add the oil it will thicken
to a creamy consistency and stay that way she says, but I haven’t tried it yet.
Diane
(wine country)
P.S. to cheat on the diet is human, to trim the messages when you reply is
divine……
February 5th, 2003 at 4:27 am
In a message dated 10/17/1999 6:13:48 PM Eastern Daylight Time,
dianebarbara@… writes:
<< I have an allergy to wheat
that I only discovered by trying this way of eating. I cannot tolerate
spelt even though we O’s are supposed to be able to.
I have seen warnings in discussions of celiac (sp?) that spelt contains
gluten. If you are truly allergic (as opposed to intolerant) to gluten in
wheat then you are probably allergic as well to spelt.