Guest guest Posted September 13, 2008 Report Share Posted September 13, 2008 Lora, Electrolyte measurement is not always very helpful. The body is phenomenal at keeping potassium in the blood serum within a very tight range. If your body can't do that it indicates a very serious problem. But it does this at the expense of potassium within the tissue of your body. So, a serum potassium test can detect a failure of the mechanisms which control serum potassium levels. It does not always reveal even quite significantly low tissue potassium levels. My partner suffers dreadful muscle spasms (worst in her pelvis, abdomen, lower back and neck) now that she is recovering from hypothyroidism – three years of thyroid hormone replacement now. I suggest that you get yourself some potassium tablets – possibly potassium gluconate (labelled as chelated potassium). And take them regularly. (For some reason, US regulations limit tablets to 100mg.) But UK official advice suggests you need a total of 3500mg a day (from all sources) and is very relaxed about supplements: " Taking 3700 mg or less of potassium supplements a day is unlikely to cause any harm. " <http://www.eatwell.gov.uk/healthydiet/nutritionessentials/vitaminsandminerals/p\ otassium/?lang=en> It is often advised to also take magnesium when taking potassium. Typically my partner ends each day having taken with around 500mg potassium (that is the potassium content) and 150mg magnesium (she takes chelated magnesium). But magnesium can cause diarrhoea – if that happens, cut it down until you no longer have a problem. Potassium and magnesium supplementation do not instantly cure the spasms. But partner noticed slight improvements from the first tablet onwards – and feels she is now much better for taking them. She also takes 2mg diazepam on days when she is especially bad (usually no more than one in five days - often less). It helps at the time - but she always feels that she pays for it the next day. As a bit of an aside, you and others might find the potassium-related article (below) of interest: http://www.orthomolecular.org/library/jom/1998/articles/1998-v13n04-p215.shtml The Journal of Orthomolecular Medicine Vol. 13, 4th Quarter 1998 Article Potassium: A New Treatment for Premenstrual Syndrome Beckie E. Takacs, M.S. Abstract A pilot study was conducted using potassium to successfully treat premenstrual syndrome in seven women with severe symptoms. After following a specific protocol all subjects found their symptoms gradually decreasing in intensity and duration until all were free of PMS. In addition, most found their overall health and energy levels improve. PMS frequently occurs or worsens after situations which are known to deplete potassium. Many PMS symptoms, aside from their unique timing, are the same as many known potassium deficiency symptoms. Serum potassium levels have been proven not to be an accurate indicator of total body content, allowing a mild to moderate deficiency to go undetected. > > I'm not too good at reading this stuff but this was the results of my lab work. > > > Thyroglobulin Antibodies out of range 49H reference range <20 IU/mL > > Thyroid Peroxidase out of range >1000 H reference range <35 IU?mL > Antibodies > > Written Hashimoto's Thyroiditis > > > T-4 FREE In range 0.9 reference range 0.8-1.8 ng/dL > > TSH, 3rd Generation out of range 0.01 reference range mIU/L > >or = 20 tears: 0.40-4.50 > > Written subclinical hyperthyroidism > > > > Everything else was a CBC and a Basic Metabolic Panel and all was in normal ranges. When I talked with her Wednesday she said that none of my electrolytes were off so there was no reason for the intense muscle spasms. I cannot live my life with these spasms and I don't think they understand. I cannot go to the grocery store, clean my house, take care of my kids or even shower without excruciating muscle spasms so I have stopped taking the PTU as of Tuesday night. Today, my doctor finally decided to try a different muscle relaxer but I can't get it filled for another 5 days due to insurance won't allow it as it'll overlap the 30 days from my last prescription. I don't even know the name of it. If it helps control the spasms, I will resume taking the PTU. The level of the spasms has already decreased by about 1/4th of what I'd been having the past couple of weeks already even though they say the PTU can't cause that. Bull. > If someone could explain any of this to me, I'd greatly appreciate it. Thanks, Lora > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2008 Report Share Posted September 13, 2008 Well I keep thinking it's my potassium and magnesium levels being off somehow. I've been taking magnesium pills and I also eat a lot of sunflower seeds (oral fixation from quitting smoking..trading one nasty habit for another) which has a lot of magnesium in them. I eat banana's and take potassium citrate 99mgs and I'm outside quite a bit to absorb Vitamin D. I've even switched to whole milk with Vitamin D. I could take a lot more potassium without fear? I know they use potassium in lethal injection executions but I don't know how much is too much, especially with all the other medicines I am on.Subject: Re: My LabsTo: Thyroiditis Date: Saturday, September 13, 2008, 3:11 AM Lora, Electrolyte measurement is not always very helpful. The body is phenomenal at keeping potassium in the blood serum within a very tight range. If your body can't do that it indicates a very serious problem. But it does this at the expense of potassium within the tissue of your body. So, a serum potassium test can detect a failure of the mechanisms which control serum potassium levels. It does not always reveal even quite significantly low tissue potassium levels. My partner suffers dreadful muscle spasms (worst in her pelvis, abdomen, lower back and neck) now that she is recovering from hypothyroidism – three years of thyroid hormone replacement now. I suggest that you get yourself some potassium tablets – possibly potassium gluconate (labelled as chelated potassium). And take them regularly. (For some reason, US regulations limit tablets to 100mg.) But UK official advice suggests you need a total of 3500mg a day (from all sources) and is very relaxed about supplements: "Taking 3700 mg or less of potassium supplements a day is unlikely to cause any harm." <http://www.eatwell. gov.uk/healthydi et/nutritionesse ntials/vitaminsa ndminerals/ potassium/ ?lang=en> It is often advised to also take magnesium when taking potassium. Typically my partner ends each day having taken with around 500mg potassium (that is the potassium content) and 150mg magnesium (she takes chelated magnesium). But magnesium can cause diarrhoea – if that happens, cut it down until you no longer have a problem. Potassium and magnesium supplementation do not instantly cure the spasms. But partner noticed slight improvements from the first tablet onwards – and feels she is now much better for taking them. She also takes 2mg diazepam on days when she is especially bad (usually no more than one in five days - often less). It helps at the time - but she always feels that she pays for it the next day. As a bit of an aside, you and others might find the potassium-related article (below) of interest: http://www.orthomol ecular.org/ library/jom/ 1998/articles/ 1998-v13n04- p215.shtml The Journal of Orthomolecular Medicine Vol. 13, 4th Quarter 1998 Article Potassium: A New Treatment for Premenstrual Syndrome Beckie E. Takacs, M.S. Abstract A pilot study was conducted using potassium to successfully treat premenstrual syndrome in seven women with severe symptoms. After following a specific protocol all subjects found their symptoms gradually decreasing in intensity and duration until all were free of PMS. In addition, most found their overall health and energy levels improve. PMS frequently occurs or worsens after situations which are known to deplete potassium. Many PMS symptoms, aside from their unique timing, are the same as many known potassium deficiency symptoms. Serum potassium levels have been proven not to be an accurate indicator of total body content, allowing a mild to moderate deficiency to go undetected. > > I'm not too good at reading this stuff but this was the results of my lab work. > > > Thyroglobulin Antibodies out of range 49H reference range <20 IU/mL > > Thyroid Peroxidase out of range >1000 H reference range <35 IU?mL > Antibodies > > Written Hashimoto's Thyroiditis > > > T-4 FREE In range 0.9 reference range 0.8-1.8 ng/dL > > TSH, 3rd Generation out of range 0.01 reference range mIU/L > >or = 20 tears: 0.40-4.50 > > Written subclinical hyperthyroidism > > > > Everything else was a CBC and a Basic Metabolic Panel and all was in normal ranges. When I talked with her Wednesday she said that none of my electrolytes were off so there was no reason for the intense muscle spasms. I cannot live my life with these spasms and I don't think they understand. I cannot go to the grocery store, clean my house, take care of my kids or even shower without excruciating muscle spasms so I have stopped taking the PTU as of Tuesday night. Today, my doctor finally decided to try a different muscle relaxer but I can't get it filled for another 5 days due to insurance won't allow it as it'll overlap the 30 days from my last prescription. I don't even know the name of it. If it helps control the spasms, I will resume taking the PTU. The level of the spasms has already decreased by about 1/4th of what I'd been having the past couple of weeks already even though they say the PTU can't cause that. Bull. > If someone could explain any of this to me, I'd greatly appreciate it. Thanks, Lora > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2008 Report Share Posted September 13, 2008 Lora, There is a world of difference between an injection and taking something by mouth. Yes - raising blood serum potassium dramatically by injection will kill. No - it is almost impossible to achieve this by mouth. This is because your body takes it out of the blood pretty much as quickly as it arrives there. The UK food agency is very conservative. If they say 3700mg is safe, then that much is pretty much universally safe. The potassium in a single banana, useful though it may be, is not sufficient. But my partner found initially she noticed each and every tablet. Now she feels her tissue levels have risen a bit and she doesn't feel quite so much from a single tablet. Do read the PDF on the page I posted. Here: <http://www.food.gov.uk/multimedia/pdfs/evm_potassium.pdf> I have no idea why the FDA sets such a ridiculously low maximum tablet size. Rod > > Well I keep thinking it's my potassium and magnesium levels being off somehow. > I've been taking magnesium pills and I also eat a lot of sunflower seeds (oral fixation from quitting smoking..trading one nasty habit for another) which has a lot of magnesium in them. I eat banana's and take potassium citrate 99mgs and I'm outside quite a bit to absorb Vitamin D. I've even switched to whole milk with Vitamin D. I could take a lot more potassium without fear? I know they use potassium in lethal injection executions but I don't know how much is too much, especially with all the other medicines I am on. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2009 Report Share Posted September 30, 2009 I am sure that could be a problem. I took too many antibiotics when we first moved because I was allergic to so much here and kept getting sinus infections. She recommended that I start taking a probiotic regularly so I jst started today. Thanks for writing- I am sure that is a problem for me--would not have thought about it affecting blood levels.Sent from my Verizon Wireless BlackBerryFrom: Wilbert Date: Wed, 30 Sep 2009 13:53:21 -0400To: <thyroiditis >Subject: RE: my labs Hi , about the Vitamin D. I had low level as well and my doc. told me to take 10000 units per day for 2 month. I took it for one month and my level is in the normal range already. Did you consider if you have enough good bacteria in your gut? I had to take pro biotic for 1/2 year because my food wasn't digested properly and I was starving even I ate all the time. I was just thinking / you take the supplements and the numbers don't get higher.http://wheatandsourdough.comhttp://lindasbread.blogspot.com/ God grant me the serenity to accept the things I cannot change,courage to change the things I can,and wisdom to know the difference To: Thyroiditis From: marycareync (DOT) rr.comDate: Wed, 30 Sep 2009 13:29:05 -0400Subject: my labs Hi— I met with my doctor for my annual exam. It has been about a year and a half since beginning armour, then naturethroid. The ultrasound came back with great news—all of the nodules have shrunk dramatically in the past year. My cholesterol is 167—it had been getting very high. My antibodies went down significantly Antithyroglobulin 39 (range 0-40)Thyroid peroxidase 246 (range 0-34) this number is usually hundreds higher Despite 7500mgof Vit D daily and living in a southern state my vit D was low 29.3 (32-100) Despite taking prescription iron for the last year (anemia) my iron, serum is only at 63 (range 35-155) What is perplexing—at least to me, not to my doctor, were my thyroid numbers. My TSH was .007 (range .450-4.50)Free T4 .96 (range .61-1.76)Free T3 3.1 (range 2.3-4.2) I asked her if I should lower my dose. She said no. I had explained to her in the past that I spread out my dosage, 65mg in the a.m., one at noon and one in the evening. I know when I am due for my pill because my throat begins to throb. I have tried cutting doses in half, eliminating them, but my throat will throb as though I am having trouble swallowing something.._,___ Any thoughts? Bing™ brings you maps, menus, and reviews organized in one place. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2009 Report Share Posted September 30, 2009 , I went to your blog and website and saw that you said that making bread was a passion for you. I can SO relate! I LOVED baking bread. From when I was in my mid 20's until a couple years ago (I'm 56 now) it was my only real creative outlet. I ground it in the exact same grinder you use in the later years, prior to that used a stone-to-stone grinder. I loved working with sourdoughs, desems, and various other starters. In fact, I helped test a recipe for Reinhart's " The Bread Baker's Apprentice " (my name is in the acknowledgements) I love artisan bread. It is hard to describe to someone who doesn't share this love of bread baking the excitement we have for it, and the sense of mastery that comes with learning to 'read' the dough at all it's stages. So it was with great sorrow that I've had to give this up. Prior to even knowing I had a thyroid problem (hashi's) I realized that wheat products do not agree with me. They would cause lots of mucous production and sinus congestion and infection. And I just would not feel well. I preferred to be in denial, however, and continued baking, although I did it less frequently. Eventually, though, I couldn't deny that every time I'd eat it, it would cause problems. And then, of course, the Dx of hashi's and then finding out the connection with autoimmunity and gluten intolerance, with studies showing a significant elevation of antibodies with wheat ingestion, and a significant lowering of them upon discontinuance. And the reading stories here and other forums of those who, even with thyroid meds, were unable to reach that top level of wellness until they eliminated the wheat. So as I perused your sites, it was with a bit of sadness that I had to give that up. But I do admit to getting excited as I read through your site and watched the video. I do have to ask--you don't find that wheat bothers you at all? No skin rashes or sinus/mucous, bloating, or bowel problems? If not, I do envy you. > > > > > http://wheatandsourdough.com > > http://lindasbread.blogspot.com/ > > God grant me the serenity to accept > the things I cannot change, > courage to change the things I can, > and wisdom to know the difference > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2009 Report Share Posted September 30, 2009 Hi , to make it short, no, I don't have any problems with wheat products. I got tested for gluten intolerance when I had problems with my digestive system. I enjoy baking bread and teaching others to bake wonderful, healthy bread. I have the book from P. Reinhard and will look out for your name :)http://wheatandsourdough.comhttp://lindasbread.blogspot.com/ God grant me the serenity to accept the things I cannot change,courage to change the things I can,and wisdom to know the difference To: Thyroiditis From: b53cjf@...Date: Wed, 30 Sep 2009 19:32:36 +0000Subject: Re: my labs ,I went to your blog and website and saw that you said that making bread was a passion for you.I can SO relate! I LOVED baking bread. From when I was in my mid 20's until a couple years ago (I'm 56 now) it was my only real creative outlet. I ground it in the exact same grinder you use in the later years, prior to that used a stone-to-stone grinder.I loved working with sourdoughs, desems, and various other starters. In fact, I helped test a recipe for Reinhart's "The Bread Baker's Apprentice" (my name is in the acknowledgements) I love artisan bread. It is hard to describe to someone who doesn't share this love of bread baking the excitement we have for it, and the sense of mastery that comes with learning to 'read' the dough at all it's stages. So it was with great sorrow that I've had to give this up. Prior to even knowing I had a thyroid problem (hashi's) I realized that wheat products do not agree with me. They would cause lots of mucous production and sinus congestion and infection. And I just would not feel well. I preferred to be in denial, however, and continued baking, although I did it less frequently. Eventually, though, I couldn't deny that every time I'd eat it, it would cause problems.And then, of course, the Dx of hashi's and then finding out the connection with autoimmunity and gluten intolerance, with studies showing a significant elevation of antibodies with wheat ingestion, and a significant lowering of them upon discontinuance. And the reading stories here and other forums of those who, even with thyroid meds, were unable to reach that top level of wellness until they eliminated the wheat. So as I perused your sites, it was with a bit of sadness that I had to give that up. But I do admit to getting excited as I read through your site and watched the video.I do have to ask--you don't find that wheat bothers you at all? No skin rashes or sinus/mucous, bloating, or bowel problems? If not, I do envy you.>> >> > http://wheatandsourdough.com> > http://lindasbread.blogspot.com/> > God grant me the serenity to accept > the things I cannot change,> courage to change the things I can,> and wisdom to know the difference> > Hotmail® has ever-growing storage! Don’t worry about storage limits. Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2009 Report Share Posted September 30, 2009 & #8195; Hi , I agree with in that you might consider supporting your stomach for better absorption. Probiotics are very helpful and I take them along with digestive enzymes, and eating plenty of fiber – both soluble and insoluble fiber. I also find that Betaine has helped to restore my low stomach acid level. I have had a difficult time repairing my gut. I unknowing had undetected gluten sensitivity for over 40 years damaging my gut. After three years of eating gluten-free I am doing so much better. Also, when you take high amounts of Vitamin D make sure you are also getting PLENTY of calcium, magnesium, zinc, copper etc. OR the Vitamin D can/will pull calcium out of your bones leaving you with poor bone density. Do you take your iron with orange juice? Taking Vitamin C in orange juice really helps with absorption. With nodules the idea is to suppress TSH. Just taking thyroid replacement hormones will suppress your TSH. Your labs are similar to mine right now. I feel best when my Free Ts are up just over mid range – around 60%. Where do you feel best? BTW, I used to have an unexplained chocking, sore, dry, throbbing feeling in my throat all the time, but it went away after I quit eating gluten and supplemented with Iodoral. Perhaps doing all this helped to finally allowed my T med to become optimized. However, I have not had any growths on my gland. In your case it's possible that the growths could be contributing to your throat hurting. It's great that the nodules have shrunk. That stuck in your throat feeling is no fun and I sure do NOT miss it. Hope you figure it all out and soon. Happy hormones, ~Bj > > > Hi , > > about the Vitamin D. I had low level as well and my doc. told me to take 10000 units per day for 2 month. I took it for one month and my level is in the normal range already. > > Did you consider if you have enough good bacteria in your gut? I had to take pro biotic for 1/2 year because my food wasn't digested properly and I was starving even I ate all the time. I was just thinking / you take the supplements and the numbers don't get higher. > > > http://wheatandsourdough.com > > http://lindasbread.blogspot.com/ > > God grant me the serenity to accept > the things I cannot change, > courage to change the things I can, > and wisdom to know the difference > > > > > > > > > > > > To: Thyroiditis > From: marycarey@... > Date: Wed, 30 Sep 2009 13:29:05 -0400 > Subject: my labs > > > > > > > > > > > > Hi— > > I met with my doctor for my annual exam. It has been about a year and a half since beginning armour, then naturethroid. The ultrasound came back with great news—all of the nodules have shrunk dramatically in the past year. My cholesterol is 167—it had been getting very high. My antibodies went down significantly > Antithyroglobulin 39 (range 0-40) > Thyroid peroxidase 246 (range 0-34) this number is usually hundreds higher > > Despite 7500mgof Vit D daily and living in a southern state my vit D was low 29.3 (32-100) > > Despite taking prescription iron for the last year (anemia) my iron, serum is only at 63 (range 35-155) > > What is perplexing—at least to me, not to my doctor, were my thyroid numbers. > > My TSH was .007 (range .450-4.50) > Free T4 .96 (range .61-1.76) > Free T3 3.1 (range 2.3-4.2) > > I asked her if I should lower my dose. She said no. I had explained to her in the past that I spread out my dosage, 65mg in the a.m., one at noon and one in the evening. I know when I am due for my pill because my throat begins to throb. I have tried cutting doses in half, eliminating them, but my throat will throb as though I am having trouble swallowing something.._,___ > > Any thoughts? > > > > > > > > > > > _________________________________________________________________ > Bing™ brings you maps, menus, and reviews organized in one place. Try it now. > http://www.bing.com/search?q=restaurants & form=MLOGEN & publ=WLHMTAG & crea=TEXT_MLOG\ EN_Core_tagline_local_1x1 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2009 Report Share Posted September 30, 2009 My endo told me not to take Iodine (Ioderol) because I have Hashi and in his words: you don't want to become hypo"http://wheatandsourdough.comhttp://lindasbread.blogspot.com/ God grant me the serenity to accept the things I cannot change,courage to change the things I can,and wisdom to know the difference To: Thyroiditis From: beckyjov@...Date: Wed, 30 Sep 2009 20:36:31 +0000Subject: Re: my labs & #8195;Hi ,I agree with in that you might consider supporting your stomach for better absorption. Probiotics are very helpful and I take them along with digestive enzymes, and eating plenty of fiber – both soluble and insoluble fiber. I also find that Betaine has helped to restore my low stomach acid level. I have had a difficult time repairing my gut. I unknowing had undetected gluten sensitivity for over 40 years damaging my gut. After three years of eating gluten-free I am doing so much better. Also, when you take high amounts of Vitamin D make sure you are also getting PLENTY of calcium, magnesium, zinc, copper etc. OR the Vitamin D can/will pull calcium out of your bones leaving you with poor bone density. Do you take your iron with orange juice? Taking Vitamin C in orange juice really helps with absorption. With nodules the idea is to suppress TSH. Just taking thyroid replacement hormones will suppress your TSH. Your labs are similar to mine right now. I feel best when my Free Ts are up just over mid range – around 60%. Where do you feel best? BTW, I used to have an unexplained chocking, sore, dry, throbbing feeling in my throat all the time, but it went away after I quit eating gluten and supplemented with Iodoral. Perhaps doing all this helped to finally allowed my T med to become optimized. However, I have not had any growths on my gland. In your case it's possible that the growths could be contributing to your throat hurting. It's great that the nodules have shrunk. That stuck in your throat feeling is no fun and I sure do NOT miss it. Hope you figure it all out and soon.Happy hormones,~Bj>> > Hi ,> > about the Vitamin D. I had low level as well and my doc. told me to take 10000 units per day for 2 month. I took it for one month and my level is in the normal range already. > > Did you consider if you have enough good bacteria in your gut? I had to take pro biotic for 1/2 year because my food wasn't digested properly and I was starving even I ate all the time. I was just thinking / you take the supplements and the numbers don't get higher.> > > http://wheatandsourdough.com> > http://lindasbread.blogspot.com/> > God grant me the serenity to accept > the things I cannot change,> courage to change the things I can,> and wisdom to know the difference> > > > > > > > > > > > To: Thyroiditis > Date: Wed, 30 Sep 2009 13:29:05 -0400> Subject: my labs> > > > > > > > > > > > Hi—> > I met with my doctor for my annual exam. It has been about a year and a half since beginning armour, then naturethroid. The ultrasound came back with great news—all of the nodules have shrunk dramatically in the past year. My cholesterol is 167—it had been getting very high. My antibodies went down significantly > Antithyroglobulin 39 (range 0-40)> Thyroid peroxidase 246 (range 0-34) this number is usually hundreds higher> > Despite 7500mgof Vit D daily and living in a southern state my vit D was low 29.3 (32-100)> > Despite taking prescription iron for the last year (anemia) my iron, serum is only at 63 (range 35-155)> > What is perplexing—at least to me, not to my doctor, were my thyroid numbers.> > My TSH was .007 (range .450-4.50)> Free T4 .96 (range .61-1.76)> Free T3 3.1 (range 2.3-4.2)> > I asked her if I should lower my dose. She said no. I had explained to her in the past that I spread out my dosage, 65mg in the a.m., one at noon and one in the evening. I know when I am due for my pill because my throat begins to throb. I have tried cutting doses in half, eliminating them, but my throat will throb as though I am having trouble swallowing something.._,___> > Any thoughts?> > > > > > > > > > > __________________________________________________________> Bing™ brings you maps, menus, and reviews organized in one place. Try it now.> http://www.bing.com/search?q=restaurants & form=MLOGEN & publ=WLHMTAG & crea=TEXT_MLOGEN_Core_tagline_local_1x1> Insert movie times and more without leaving Hotmail®. See how. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2009 Report Share Posted September 30, 2009 Hi , I was wondering how you got in contact with Reinhart? I would like to test recipes for him. Could you help me out? If you don't want this conversation on this forum, email me through my webpage. http://wheatandsourdough.comhttp://lindasbread.blogspot.com/ God grant me the serenity to accept the things I cannot change,courage to change the things I can,and wisdom to know the difference To: Thyroiditis From: b53cjf@...Date: Wed, 30 Sep 2009 19:32:36 +0000Subject: Re: my labs ,I went to your blog and website and saw that you said that making bread was a passion for you.I can SO relate! I LOVED baking bread. From when I was in my mid 20's until a couple years ago (I'm 56 now) it was my only real creative outlet. I ground it in the exact same grinder you use in the later years, prior to that used a stone-to-stone grinder.I loved working with sourdoughs, desems, and various other starters. In fact, I helped test a recipe for Reinhart's "The Bread Baker's Apprentice" (my name is in the acknowledgements) I love artisan bread. It is hard to describe to someone who doesn't share this love of bread baking the excitement we have for it, and the sense of mastery that comes with learning to 'read' the dough at all it's stages. So it was with great sorrow that I've had to give this up. Prior to even knowing I had a thyroid problem (hashi's) I realized that wheat products do not agree with me. They would cause lots of mucous production and sinus congestion and infection. And I just would not feel well. I preferred to be in denial, however, and continued baking, although I did it less frequently. Eventually, though, I couldn't deny that every time I'd eat it, it would cause problems.And then, of course, the Dx of hashi's and then finding out the connection with autoimmunity and gluten intolerance, with studies showing a significant elevation of antibodies with wheat ingestion, and a significant lowering of them upon discontinuance. And the reading stories here and other forums of those who, even with thyroid meds, were unable to reach that top level of wellness until they eliminated the wheat. So as I perused your sites, it was with a bit of sadness that I had to give that up. But I do admit to getting excited as I read through your site and watched the video.I do have to ask--you don't find that wheat bothers you at all? No skin rashes or sinus/mucous, bloating, or bowel problems? If not, I do envy you.>> >> > http://wheatandsourdough.com> > http://lindasbread.blogspot.com/> > God grant me the serenity to accept > the things I cannot change,> courage to change the things I can,> and wisdom to know the difference> > Microsoft brings you a new way to search the web. Try Bing™ now Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2009 Report Share Posted September 30, 2009 Hi , Going gluten-free doesn't mean you have to stop baking bread. There are other grains you can use instead of gluten containing ones. I am not a HAPPY baker as you and are nor do I know the ends and outs of good bread making. But, I have read numerous gluten-free baking and cooking books for beginners. I found that the art of making gluten-free breads and goodies is finding the right balance in the various grains and binders. Xanthan gum works as a substitute for the gluten in yeast breads and other baking with gluten-free flours. Guar gum is a powder derived from the seed of the plant " Cyamopsis tetragonolobus " and can be used in gluten-free bread recipes. , it's not as if you can never make or bake bread again. I've baked more in the last three years than the rest of my life prior to that. I do understand the frustration though, as it took lots of tears and flubs on my part that had to be tossed out to get the right flour mixture of gluten-free grains to somewhat get the texture that is found in wheat, barley and gluten breads. My first mess was when I made a birthday cake thinking that all I needed was to substitute the wheat flour for a gluten-free flour like brown rice flour. My son was so disappointed as his birthday cake was as hard as a rock and my hubby braved and then spit it out. I have found through tears, frustration, perseverance, trial and error... that gluten-free dough is heavy and lacks the stability of wheat dough so I resolved this by using a smaller pan after many mess ups -- the dough wants to spread. GF doughs tend to be runnier than wheat doughs so you can't shape them, so pour them in a bread pan and leave. If the bread is heavy and dense, increase isolated starch and reduce the amount of gf flours and add more water. Generally, gf bread requires more water than wheat bread. A good ratio of water to flour is 1 to 1, or even a tad bit more water, seems to work; and taking into account that some ingredients like eggs contain a lot of water is helpful. Also, you may need to adapt the amount of water to your specific flour. Sometimes I had to simply change the brand of flour. If the recipe works once and not again, compare ingredients, especially flour. Flours from different makers can differ considerably in particle size, starch and protein content, etc. Flours are labeled in the same, e.g. brown rice flour, but may be completely different from brand to brand. Healthy gluten-free bread requires the use of whole meal flour from gf grains like brown rice flour, sorghum, or legumes like beans or chick peas. These ingredients contribute fiber, protein, vitamins and minerals. The drawback is that these gf breads are less fluffy. Essentially, the higher the starch content of a bread the fluffier it is and less healthy. It's easy to make unhealthy gf bread if you don't pay attention to the nutrients in the flour and ingredients. Happy baking, ~Bj > > > > > > > > > > http://wheatandsourdough.com > > > > http://lindasbread.blogspot.com/ > > > > God grant me the serenity to accept > > the things I cannot change, > > courage to change the things I can, > > and wisdom to know the difference > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2009 Report Share Posted September 30, 2009 Hi Becky, I have made a few gluten-free loaves and while they are OK, it is nothing like working with gluten flours. The satisfaction level just isn't there. There is no kneading, no 'feel', much of the sensory aspect is missing, which is the most satisfying part of baking. I do like Pamela's gf bread mix, the texture and flavor are better than any others I have tried. Also, many gf breads are heavy with tapioca (cassava) which is a goitrogen, so frequent ingestion of that could be a potential problem for those with thyroid problems. If you could recommend the 2 best gf cookbooks, which would they be? > > Hi , > > Going gluten-free doesn't mean you have to stop baking bread. There are other grains you can use instead of gluten containing ones. I am not a HAPPY baker as you and are nor do I know the ends and outs of good bread making. But, I have read numerous gluten-free baking and cooking books for beginners. > > I found that the art of making gluten-free breads and goodies is finding the right balance in the various grains and binders. Xanthan gum works as a substitute for the gluten in yeast breads and other baking with gluten-free flours. Guar gum is a powder derived from the seed of the plant " Cyamopsis tetragonolobus " and can be used in gluten-free bread recipes. > > , it's not as if you can never make or bake bread again. I've baked more in the last three years than the rest of my life prior to that. I do understand the frustration though, as it took lots of tears and flubs on my part that had to be tossed out to get the right flour mixture of gluten-free grains to somewhat get the texture that is found in wheat, barley and gluten breads. > > My first mess was when I made a birthday cake thinking that all I needed was to substitute the wheat flour for a gluten-free flour like brown rice flour. My son was so disappointed as his birthday cake was as hard as a rock and my hubby braved and then spit it out. > > I have found through tears, frustration, perseverance, trial and error... that gluten-free dough is heavy and lacks the stability of wheat dough so I resolved this by using a smaller pan after many mess ups -- the dough wants to spread. GF doughs tend to be runnier than wheat doughs so you can't shape them, so pour them in a bread pan and leave. If the bread is heavy and dense, increase isolated starch and reduce the amount of gf flours and add more water. Generally, gf bread requires more water than wheat bread. A good ratio of water to flour is 1 to 1, or even a tad bit more water, seems to work; and taking into account that some ingredients like eggs contain a lot of water is helpful. > > Also, you may need to adapt the amount of water to your specific flour. Sometimes I had to simply change the brand of flour. If the recipe works once and not again, compare ingredients, especially flour. Flours from different makers can differ considerably in particle size, starch and protein content, etc. Flours are labeled in the same, e.g. brown rice flour, but may be completely different from brand to brand. > > Healthy gluten-free bread requires the use of whole meal flour from gf grains like brown rice flour, sorghum, or legumes like beans or chick peas. These ingredients contribute fiber, protein, vitamins and minerals. The drawback is that these gf breads are less fluffy. Essentially, the higher the starch content of a bread the fluffier it is and less healthy. > > It's easy to make unhealthy gf bread if you don't pay attention to the nutrients in the flour and ingredients. > > Happy baking, > ~Bj > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2009 Report Share Posted September 30, 2009 Hi , Just curious what tests your Endo did for Gluten Intolerance since there is NOT a test for it. There is gliadin antibody essay for Celiac disease but they have been found to be highly inaccurate and the only definitive and accurate testing for Celiac is via DNA for HLA-DQ2 and/or HLA-DQ8. ~Bj > > > > > > > > > > http://wheatandsourdough.com > > > > http://lindasbread.blogspot.com/ > > > > God grant me the serenity to accept > > the things I cannot change, > > courage to change the things I can, > > and wisdom to know the difference > > > > > > > > > > > > > > _________________________________________________________________ > Hotmail® has ever-growing storage! Don't worry about storage limits. > http://windowslive.com/Tutorial/Hotmail/Storage?ocid=TXT_TAGLM_WL_HM_Tutorial_St\ orage_062009 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2009 Report Share Posted October 4, 2009 Hi Bj— Can you just let me know about whether it is good or bad to take iron with orange juice and where you get iadoral if you but it on the web? Thanks— .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2009 Report Share Posted October 4, 2009 Hi , You can get the most benefit from iron pills if you take them with vitamin C or drink orange juice. Vitamin C increases the absorption of iron. Iron supplements can upset your stomach. Starting with half the recommended dose and gradually increasing to the full dose will help minimize unwanted side effects. Iron is absorbed better if taken an hour before meals. However you can take iron with food to reduce an upset stomach. Also, milk, caffeine, antacids and calcium supplements can decrease iron absorption and should not be taken at the same time as iron supplements. I purchase Iodoral at: http://www.naturamart.com/iodoral.html Iodoral 12.5 mg /90 tabs cost $19 and no shipping fee. The 90 tabs last me six months as I take a half tab a day. The 180 is cheaper though. Locally the 90 tab bottle costs $53. I take my B vitamins (including riboflavin b2), and selenium 50 mcg with the Iodoral. Also, you need to consume plenty of vitamin C and magnesium. In addition, I take a half – full teaspoon of Celtic sea salt in a cup of warm water and drink it daily as the chloride in salt binds to toxins like fluoride and bromide. After seeing the benefits of Himalayan Salt on Dr. Oz last week, I plan to try it. The salt is good for the Adrenals, too. Hope this helps, ~Bj > > > > Hi Bj- > > > > Can you just let me know about whether it is good or bad to take iron with > orange juice and where you get iadoral if you but it on the web? > > Thanks- > > > > > > > > . > > > <http://geo.yahoo.com/serv?s=97359714/grpId=9047030/grpspId=1705062215/msgId > =13125/stime=1254350950/nc1=3848642/nc2=4025321/nc3=5689698> > Quote Link to comment Share on other sites More sharing options...
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