Tag Archives: allergies

Temptation & Discovery

Standard

For a while now I’ve been plotting for Daughter’s week away at camp at the end of August.  I’ve been planning to see certain people, do certain things.  One of those is to hurt myself with food.  It’s not that I want the pain, oh gods no, but I really want that chicken burger I’ve been craving and I want to cash in on my Trophy cupcake gift card from the time they screwed up and forgot my cupcake (remembering my partner’s and my daughter’s) and I didn’t find out until I was all the way home.  They gave me enough money on the card to get three cupcakes, and I think I have one left.  Maybe more.

But after spending this week sick (too many high-thiols* foods, apparently), a sudden attack of my lower back preventing me from putting my weight on my right leg for two days, and the discovery that spelt isn’t going to work for me, I’m starting to rethink my plans.  I mean, I really want to be able to say that once a year I’m going to have a wheat-filled day and then pop naproxyn sodium for the three days that follow, but considering all of the food accidents lately (“why is this wheat-free food making me sick?  oh, it’s really got this hidden ingredient I didn’t know about… oops.”) and now this happy-fun-time with spelt burger buns, I’m not sure that even decadence (yay, decadence!) is worth it.

*Foods high in thiols (organic sulphur): Being sick Sunday and Monday with that sulphuric taste in my mouth made me wonder what else could cause it, because I’ve been strictly avoiding chicken eggs that have been triggering such reactions since I was 18.  I did a search on Monday for not digesting foods and having the sulphur taste and turned up this high sulphur food list that includes a link between this reaction to high sulphuric foods to amalgam poisoning.

Now, I’d heard about mercury in fillings, and I’ve had amalgam fillings since my mid to late teens . . . around the time my health symptoms first appeared.  In fact, numerous sources state that amalgam-based mercury poisoning can lead to depression, chronic fatigue, short temper, insomnia, a dulling of the senses, memory issues, digestive problems, anxiety, food allergies, and so on.  The list reads like my own list of symptoms (even the damage to my sense of smell!) and I’m staring to come up with a game plan. It’ll take time, courage, and a lot of money, but here’s the long-term goal:

  1. Get a blood test to check for high levels of heavy metals, including mercury.
  2. Make an appointment using a free dental check up coupon at a local dentist that includes free x-rays.
  3. Use both medical and dental results to go to the low-income dental clinic and begin having my amalgam fillings replaced with a safer material.
  4. Use chelation and a food diary in the meantime to keep track of attacks and gauge how much is too much sulphur for my body.

It may just be hooey, it might just be coincidence, but I see this discovery a small ray of long-term hope for many of my medical issues all thanks to a very bad stomach upset.

On a brighter side, my homemade meals this week have been fantastic.  I made wheat-free brownies (thanks TJ’s!) with walnuts and bittersweet chocolate chips, served warm with vanilla ice cream and homemade chocolate whipped cream.  I cooked black beans in a way I never had before, and they turned out delightful, tried ono (or wahoo) for the first time, and made a wheat-free kung pao chicken that turned out fairly tasty.

Now if I could just figure out how to make a moist chocolate cake with a sinful frosting that didn’t crumble into dry crumbs an hour after slicing . . .

 

Update: As my daughter/partner dual birthday party planning approached, I let a lot of my basic improvements fall by the wayside.  But after a trip to the Hoh Rainforest with my other boyfriend, coming home, I’ve been good about keeping up with water, vitamins, wii fit, walking, maintaining the kitchen, and even practicing my Japanese!  🙂

Less Pain

Standard
Bob's Red Mill

Image via Wikipedia

Seems getting rid of wheat was a good decision.  My inflammation has significantly reduced since I stopped eating what proved to be an allergen.  I’m not 100%, but there are a lot of other factors leading to my chronic pain and other issues.  The fact that I can now feel aches in specific places (knees, lower back) rather than a near-constant swath of pain across my body with tenderness almost everywhere is a good reason to continue abstaining from wheat.

Of course, I had a mild flare up the other day, and went over in my head what I’d eaten.  I called Bob’s Red Mill because I’d eaten their organic Scottish oatmeal–I’m addicted to it–and Andre told me that there’s a cross-contamination issue.  I have to wonder how they can call it organic unless the only cross-contamination is with other organic products.  They have yet to provide a gluten-free Scottish oatmeal, though they have other forms, none can compare.  Alas!

I did find something good, though, this recipe for wheat free bagels looks as though it could be adjusted to include the extras I like including jalapeno-cheddar, poppyseed, or blueberry.  I could also make my own flavors if I want.  That’s, of course, assuming I can ever get yeast to obey me.

For those that like oatmeal and often make more than they need (a bad good habit of mine), you can save the extra for a different treat the next day.  While it’s still warm, take the oatmeal from the pan and pour it into a glass container.  I prefer a rectangular, short-walled container with a snap-on lid.  Use a spoon or spatula to smooth it flat, cover it, and place it in the fridge.  The next morning, slice it into thick strips, place in a non-stick or well-seasoned iron skillet, add a dash of cinnamon, and fry on both sides until golden brown.  Serve with a dollop of butter (or substitute) and a drizzle of agave syrup, maple, or honey.

The key to its firm consistency is to not add any type of milk or toppers (e.g. nuts, fruit, et al) into the oatmeal before placing it in reserve.  I flavor the pot of oatmeal with sea salt, raw sugar, cinnamon, and butter or Earth Balance.  I only add almond milk to the bowls along with any add ons each of us like (I most love putting walnuts and bananas or apple slices on the bottom of the bowl and mixing them in after, so they get cooked slightly by the heat of the oats).