Posted by evie15422 on
URL: https://www.es-forum.com/Dizziness-nausea-tp3511642p3521320.html

Hi, Lizzie,

Actually Diane did jump in--but I sent the email privately since I thought it was a tad off topic and I went into more detail than I would here. 


Where this is NOT off topic, tho, is where it is geared to improving our health and ES symptoms.  And to that end....  I didn't eat grains AT ALL for a couple of years.  I ate mainly organic veggies (including yams and some white potato), very little fruit (all berries, lemons, or limes), and about 2 or 3 oz of protein (fresh organic beef, poultry, fish--be v careful of your source, nut butters, eggs/ no pork, no bacon, no ham) per meal.  *This is a very good diet for those who want to get healthier and negate the causes of ES.*  Veggies help to alkalize an acid metabolism; eat also as organically as possible and processed-free as possible.  Interestingly, after eating this way for awhile, I realized I usually spent about a third less time in the kitchen.  And my husband loved the meals, too!  It wasn't dull or boring; it was just a bit different than mainstream cooking.

I used stevia as a sweetener, btw.  There is a learning curve to using it so that it actually tastes *good*!  lol  (Start with flavoring liquids.)  Sometimes I use molasses, honey, agave syrup, and brown sugar now.  However, I realize these can never be normal long-term ingredients for me.  They are special occasion use only.

(The remaining is mostly gf info for those of you who do not care to read it:)

Now I stick to tapioca (antioch), sorgum, amaranth, buckwheat (yes, pure buckwheat is gluten-free!), quinoa, nut flours, coconut flour, potato flour/ starch, and rice flour (brown and sweet rice).  I recently was able to add oat flour; I am taking that slowly in case it is not going to work for me long-term; however, since it is a PURE source of oats, I appear to be doing fine.  I do still sometimes eat corn or soy flour, but I limit these, mostly due to the GMO issue, but soy also interferes with my thyroid if I indulge too often.  Bean flours can also be good and quite nutritious to use, but they do not agree with me if used too often. 


Since nutrition is a big issue for me, I try to stay away from depending solely on rice and potato flours.  When you are gf, you can literally get to the place where you are eating rice something or other for every meal (just as, if you are not gf, you eat a constant diet of wheat).  I, like Lizzie, mix my own flours.  And you get a sense, after awhile, which flours work well for what, and so you begin to mix flours according to what you are making and what you want to achieve.  But at first, I started out with Bob Red Mill's basic gf all-purpose flour.  I then bought a gf bread machine and made bread according to the machine's instructions.  I branched out slowly.  Now I can make donuts, sweet breads of all types, occasionally cake or cookies, berry cobblers....  I still struggle with conventional pie crusts ;) tho my ginger cookie and nut crust pumpkin pie is well liked for the holidays, by all.   I make my own crackers, and health bars.... 
 But you can buy good gf versions of these, too--Lara Bars, Nut thins,....

Hope this spurs some of you fence-sitters on to better nutrition,
Diane





________________________________
 From: Elizabeth thode <[hidden email]>
To: [hidden email]
Sent: Friday, November 18, 2011 8:54 PM
Subject: RE: [eSens] Dizziness & nausea
 

Have you tried going OFF the grains? For many people, this works well for them. Maybe Diane could jump in here.
You might be better off with NO grains. Substitutes are: Quoinoa, (Quinoa is actually a cousin to the dandelion plant) Amaranth, Coconut, Rice. Here's what I do: I simply mix up the flours...Quinoa is easy to work with, Coconut tends to be a little heavy, so us sparsely, Rice is very light, so Oats mixed in helps.
Recipe
1 Tbsn of yeast OR a yeast substitute is:* (1 Teaspoon Lemon Juice and One Teaspoon Baking Soda)
1 Tablespoon Sugar ( or substitute: Raw Cane Sugar/ Honey /Raw Coconut Crystals low glycemic sugar-made by Coconut Secret 100% organic- this is not very sweet but enough for bread)
1 1/2 cups of water.
2 1/2 cups of gluten free flour *(I mix the flours making sure to use at least 1/3 of a cup of Tapioca Flour in the mix.)
2 teaspoons xanthan gum
1 teaspoon salt
3 eggs
1 1/2 Tablespoons of Coconut Oil
1 Teaspoon raw apple cider vinegar or *(I use half vinegar and half lemon juice here)
Start by combining yeast or yeast substitute and sugar in small bowl. It should bubble when happy. Let mixture sit while you mix rest of ingred.
Combine flour mix, xanthan gum and salt in large mixing bowl.
In third bowl, whisk eggs, oil and vinegar until eggs are frothy.
NOw add the two liquid bowls to the flour mixture. Blend dough with the mixer for 4 minutes.
**You can either use a bread machine or to do by convention oven: Scoop dough into a greased pan (grease with coconut oil). Allow the dough to rise in warm area until it is about 1 inch from top of pan. Then bake at 375 degrees for 5-60 min. *You can add Flax seeds to this dough if you want.
I generally do not get a very big loaf of bread. You will find it easier to slice if you let it cool and wrap in paper and refrig it for a few hours. *Anytime you are experimenting with diff't flours, remember to write down what you used of each flour and how much you used- so that you KNOW next time the one that worked the best. It usually takes me 2 loaves to find the right combination of flours.
Lizzie




To: [hidden email]
From: [hidden email]
Date: Fri, 18 Nov 2011 15:43:50 -0800
Subject: RE: [eSens] Dizziness & nausea


 



Elizabeth,]

I'm sorry but I can't tolerate spelt. I do okay with oats now.  If you have a substitution for spelt please send it my way with your recipe.  I need to make my own.

Kathy

<[hidden email]> wrote:
: RE: [eSens] Dizziness & nausea



Let me jump in...I have found that we do well with Spelt flour.

We are not celiac. But we do find that Spelt (organic) doesn't give us any problems. Although said to be gluten, it is of a different type.

Usually, if I make bread, I willl mix Spelt with Rice Flour, a small amt of Oats, (oats do not bother us either), sometimes Quinoa, and sometimes a lit'l Coconut Flour.

Lizzie

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