New with questions

[Guest guest]

Thank you :-)

Regina

Re: New with questions

I'm not a big vegetable eater either so I supplement by juicing.

As to jerky, I just made some using this recipe. I use london broil or

flank

steak that I get the meatcutters to slice lengthwise. You can mix your

spices to your taste and use any substitutions. The only requirement is

1 teaspoon

of salt per pound of meat for preservation.

Jerky:

Buy lean meat with as little marbling as possible. The more fat, the

quicker

the jerky will spoil (get rancid). Flank steak and round cuts work

well.

Four pounds of lean, boneless meat will give you about one pound of

dried

meat. Slice it 3/16 to 1/4 inch thick, or have your butcher do it if

you can.

If you have to slice it, try partially freezing it first, it will cut

easier.

Marinate the strips in the refrigerator for 6 to 12 hours, stirring

occasionally. Your seasoning mixture or marinade must contain at least

one teaspoon

salt per pound of fresh meat.

Lay the strips in a single layer, do not overlap them when drying. Dry

until

brittle. 200 degrees for 4 hours in conventional oven.

Store the strips in an airtight container, zip lock freezer bags work

well.

Keep cool. If you refrigerate them, they will last longer and stay

fresher.

They will keep about three months this way.

A Marinade Recipe (per pound of meat)

1 teaspoon salt

1/4 teaspoon cracked pepper

3 garlic cloves, peeled, chopped

1/2 small onion, peeled, diced

1 Tablespoon ketchup

1/4 cup Worcestershire sauce

Combine in a blender until well mixed.

Hickory flavoring adds a nice touch.

The only requirement is the salt, this is the preservative.

[Guest guest]

Very informative! Thank you :-)

Regina

Re: New with questions

I had a reaction to spelt bread and later found out that I was a

non-secretor. If you're a non-secretor you can still eat grain products

but you are very

limited. I can make flat bread, bread, cake, pancakes etc using rice

flour

mixed with teff, amaranth, kamut, millet, quinoa, or rye. Depending on

how

allergic you are to wheat or spelt (spelt is worse for me than wheat),

you can mix

some wheat flour in with the others for texture and raising. Hope this

helps.

Some substitutions are (some of these are avoids also):

SUBSTITUTE FLOURS & GRAINS 4 BLOOD TYPE OS

Experiment with flour substitutes a little at a time. If a recipe call

for 1

cup spelt flour substitute1/4 cup flour from this list along with 3/4

cup

spelt flour. See how this works for you and the next time add more

alternatives.

I'll be posting recipes for muffins, breads and sauces. Take note of my

flour

substitutes and soon you'll be making up your own recipes and making the

revisions needed for baking and choosing the best substitutes for

sauces.

ALLERGIES TO SPELT---For people who have allergies to spelt substitute

the

other grains and use some of the sticky flours that will helps bind

baked goods

because of their sticky nature.

AMARANTH FLOUR---[No gluten]. A strong, sweet and spicy, nutty flavored

flour. Do not use in recipes that require yeast. Add to recipes for

waffles,

pancakes, cookies or muffins. Baking texture: smooth, crisp crust, fine

crumb. Do

not use in recipes that require baking yeast. [use 2-TB spoons-1/4 cup

per

cup of flour].

ARROWROOT---[No gluten]. Arrowroot can thicken in hot liquid [195º F

without

the need to boil]. Good in baking it adds no flavor of its own and

lightens

baked goods. Helps produce a golden brown crust. Used as a thickener for

sauces. Substitutes equally in recipes calling for cornstarch. Arrowroot

is great

for making clear glazes for fruit pies or Chinese dishes such as

stir-fried.

Because of its superior thickening ability [use half as much as flour]

and has a

clear silky finish. Excellent for thicking the sauce for seafood, and

poultry.

To thicken sauces or gravies...use 1 TB spoon. [dissolved in 1 TB spoon

cool

water] per cup. ARROWROOT'S DRAWBACK is that it dosen't thicken dairy

products

well, especially yogurt---or very crisp stir-fried vegetable sauces.

When it

cools it gels, so always stir it in at the last moment and serve very

hot.

Great for thickening soups, and homemade salsa. [use 2-TB spoons-1/4 cup

per cup

of flour], for baking.

BARLEY FLOUR ---[Contains gluten]. Enhances baking yeast cell growth.

Add

to breads for a cake-like effect. Lightly roast barley flour before

adding to

recipes for a increased malty sweetness. Taste is improved by very light

toasting in a hot oven: Stir often until color begins to change; don't

scorch or

it will turn into a strange mistake. Here's a versatile grain that can

be used

in just about all kinds of baking, including bread, and pancakes. In

breads,

combine with higher gluten flours such as spelt. Using barley as the

sole

flour will result in overly moist baked goods. Combine with other flours

instead.

Use to thicken gravies and sauces for a sweet taste. Barley helps to

regulate

blood sugar levels. Barley is also known to have anti-viral properties.

[use

2-TB spoons-1/4 cup per cup of flour].

BASMATI BROWN RICE FLOUR---[No gluten]. NEUTRAL / BENEFICIAL has

considerably more nutrients than your conventional brown rice flour.

Sweeter, Not dry and

gritty as conventional brown rice, has a smoother cake like texture.

Good

for batter breads, pie crusts, and crackers. Extra good added to pizza

crust.

Yes rice has a very high pH, low acidity, so you'll need to add some

ascorbic

acid or lemon juice to help out the yeast, when baking bread. (Dough

enhancer)

1/4 tsp. ginger 1 tsp. granulated lecithin, and 1 real vitamin-C tablet

for 2

loaves. Basmati flour:[use 2-TB spoons-1/4 cup per cup of flour].

BROWN RICE FLOUR NEUTRAL / BENEFICIAL---[No gluten]. Substitute in

recipes in

small amounts. Produces a dry, fine crumb. A bit dry and gritty by

itself,

it should be combined with a sticky flour like rye, spelt and sweet rice

flour.

Brown rice plays the heavy, so don't over play your part, even though

the

rice is loaded with nutrients. [use 2-TB spoons-1/4 cup per cup of

flour].

BUCKWHEAT/ KASHA FLOUR---[No gluten] use in pancakes, waffles and

pastas. Do

not use for gravies or sauces: glue will result. Adds a hearty flavor

to

baked goods, moist fine crumb. Substitute no more than [2-TB spoons-1/4

cup per

cup of flour].Is considered a sticky flour.

BEAN FLOUR NEUTRAL---[No gluten]. Made from [Fava] beans. Adds a sweet

rich

flavor. One of the best in taste and texture of all the legume family.

Wonderful for pizza, cookies, or flat breads. Use in combination with

other flours.

[use 2-TB spoons-1/4 cup per cup of flour].

CHANA DAL BEAN---[No gluten]. This bean looks like yellow split peas.

It's

more closely related to garbanzo beans, or chickpeas. Chana dal beans

are

sweeter and have a lower glycemic index. Substitute chana dal for

garbanzo beans

in just about any recipe. Also one of the best in taste and textureof

all the

legume family. [use 2-TB spoons-1/4 cup per cup of flour].

FLAX SEED---rich in linolenic acid and essential fatty (vitamin F).

Essential for a healthy heart. Has a rich nutty flavor its a bit like

wheat

germ only better. Sprinkle on foods uncooked, for maximum flavor. Must

grind

fresh and use immediately. Use for breads, cakes, cookies, muffins,

pancakes,

and waffles. Can also be used as a egg substitute: 2 tsp. groung flax

seed

combine with 1/3 cup water and bring to boil. Reduce heat and simmer for

5 minutes

until mixture is consistency of egg whites. Cool mixture before adding

to

baked goods. Equals 1 egg. Adds a mild flavor. [For baking use 1-2 TB

spoon per

recipe].

MALT---Diastatic malt, rich in enzymes that improve the flavor, the

texture,

and appearance of homemade bread, helps to keep the bread fresh longer.

A TB

spoon of diastatic malt is enough to produce two to four loafs. If more

malt is

added, the dough will become sticky and sweet.This malt is not available

at

grocery stores, I was able to purchase some at Butte Creek Mill Eagle

Point,

ORE. I've never seen it anywhere else. It's really gives the bread a

beautiful

brown toasted color. Have you ever noticed, how dark the store bought

breads

are? It's because of the diastatic malt.[use 1 teaspoon per loaf].

Optional

ingredient. Can also beused to help bind flour, making the dough sticky.

GARBANZO & FAVA BEAN FLOUR---[No gluten]. Wonderful combination for

those

who want to increase their protein intake. This combination will impart

a

slightly sweeter taste to whatever you are baking. [use 2 TB spoons-1/4

cup per cup

of flour].

KAMUT FLOUR---[High gluten]. A high protien-packed, rich tasting

variety of

wheat. Buttery flavor. In baking, produces a dense crumb, and dose not

rise

well ~ dose not substitute equally in any recipe calling for

whole-spelt. Adds a

beautiful amber color to baking. Works well in pizza crust, flatbreads,

and

pastas, but not in high-rising baking. [use 2-TB spoons-1/4 cup per cup

of

flour]. I would use this grain occasionally.

MILLET FLOUR----[No gluten]. Has a rather bland taste, it may be used

in

foods from bread, soup to desserts as well as cereal. Millet is unusual

among

grains because it is " alkaline rather than acid " , an important

characteristic to

those on a special diet. Often called the poor man's rice, millet is

very

easily digested. It is high in calcium, lecithin and riboflavin, and is

a good

source of available proteins. Substitute millet in place of rice in

almost any

recipe. When baking with yeast and quickbreads [use 2-TB spoons-1/4 cup

per

cup of flour].

OAT FLOUR & OAT BRAN---[Low gluten]. Oats have a natural antioxidant

that

helps baked products retain freshness. Oat flower is sweet, and is great

added

to cookies, granola, pies crusts, and muffins. Use in soups and sauces

for a

dairy-free, milk-like base. [is considered a sticky flour][use 2-TB

spoons-1/4

cup per cup of flour].

QUINOA FLOUR----[No gluten]. Bakes with a delicate, cake like crumb.

Dry

roasting enhances its flavor. Great for tortillas, bread, and biscuits.

[use 2-TB

spoons-1/4 cup per cup of flour].

RICE BRAN---[No gluten]. Can be a healthy addition for breakfast

cereals,

multigrained breads, blender drinks, energy bars, and muffins.Can also

be added

to pancakes, yogurt, and salads for extra fibers. Great for cookies. Its

the

outer husk of the rice kernel. There are many important nutrients,

minerals,

and fibers found in the Rice Bran. Can be added to hot cereals,cooked

foods and,

just about anything you bake. Best kept refrigerated. [use 2-TB spoons

per

cup of flour].

RYE FLOUR---[Low gluten]. Rye baked products are moist and dense.

Combines

best with whole-spelt, or white spelt flour. Gives bread a fine texture

and a

chewy crust. [use 2-TB spoons-1/4 cup per cup of flour].

SOY FLOUR----[No gluten]. Boosts protein content, adds moisture to

baked

goods and extends their keeping ability. It inhibits fat absorption. Use

no more

than 25% in cakes and even less in breads, other wise they will rise to

fast.

Soy flour should be stored in the refrigerator.Yeast breads made with

soy are

light in texture when combined with dairy yogurt milk substitute. [soy

flour:use 2-TB spoons per cup of flour].

SPELT FLOUR---wheat substitute. If substituting for wheat in a recipe

reduce

the liquid by 1/4 cup . Do not over knead; the gluten is sensitive.

Kneading

no more 3-6 minutes at the most, or less. The end result will be a dense

heavy

loaf of bread if kneaded beyond the 3-6 minutes. Not suitable for bread

bakers. Excellent for pasta in place of durum wheat, especially the

white spelt

flour.

SWEET RICE FLOUR---[No gluten]. Not the same as as white rice flour.

Suggest

using in muffins, breads, cakes, and gravy. Helps bind baked goods

because

of its sticky nature. Also inhibit separation of sauces when they are

chilled

or frozen. Using only a small amount. because of its sticky nature.

TAPIOCA FLOUR---Excellent in baked products. Helps to lighten baked

goods and

imparts chewiness to breads. Browns quickly and produces a crispy

coating in

breading. [use 2-TB spoons-1/4 cup per cup of flour].

MORE INFORMATION:

FLOUR--SUBSTITUTES and Tips:

In standard recipes, one of the following may be

substituted for one cup of wheat flour:

1 cup corn flour

3/4 cup coarse cornmeal

7/8 cup rice flour

1 scant cup fine cornmeal

5/8 cup potato flour

There are some problems in the use of substitutes for

wheat flour. The following suggestions will improve the

eating quality of the final product:

1. Rice flour and cornmeal tend to have a grainy texture.

A smoother texture may be obtained by mixing the rice

flour or cornmeal with the liquid called for in the

recipe, bringing this mixture to a boil, and cooling it

before adding the other ingredients.

2. Soy flour must always be used in combination with

another flour, not as the only flour in a recipe. It has

no gluten, and by itself has an unappealing taste.

3. When using other than wheat flour in baking, longer and

slower baking time is required. This is particularly

true when the product is made without milk and eggs.

4. Because they have little or no gluten, substitutes for

wheat flour do not make satisfactory yeast breads.

5. Muffins or biscuits, when made with other than wheat

flour, are of better texture if baked in small sizes.

6. Dryness is common characteristic of cakes made with

flours other than wheat flours. Moisture may be preserved

by frosting or storing cakes in closed containers.

[Guest guest]

Hi, I'm new, my name is Jerilyn and I live in Colorado. I've been on and off

the O diet for several months now.

Regina, re: meal planning, I just did something different to simplify it

all--I made a list of all of our family favorites, such as meatloaf,

spaghetti, etc. Then I planned it all out in a 30-day list so we'll have one

of our favorites each month. I made it 30-day simply because we have so many

favorites! Since half of the favorites are really the adults' favorites and

the other half is loved by everyone, I alternated them so that the kids get

something they esp. like every other night. Now my grocery shopping is

simplified because I know in advance what I need.

We've got some great family recipes, if you want any. I had to cut out some

of our favorites because they weren't O-friendly. Other ones have some

avoids involved but I either substitute or let it go if it's a small amount.

Jerilyn

[Guest guest]

Thank you Jerilyn.

I am looking for good recipe ideas. I am pretty picky, I don¡Çt like

fish and I am allergic to iodine so shell fish is out anyway. I don¡Çt

like Lamb or Mutton. I do like beef, chicken, turkey and Venison when we

have it. I like all game meat pretty much when we have it. We are a meat

& potatoes family so I am having a hard time letting go of the white

potatoes and I don¡Çt like sweet potatoes. Our favorite meals for

dinners that we usually have are steak, potatoes, veggie (or salad),

Spaghetti, Taco¡Çs, Roast with the fixings, hamburgers and fries, hot

dog, bratwurst, pork chops with rice, chicken fried steak with mashed

potatoes and gravy. That is pretty much it! I know boring and NOT on my

O diet. LOL Hmm.. wonder why I have such bad stomach problems? :-(

Anyway some good recipe ideas for someone that is picky would be great.

I like to cook with hamburger so any ideas with that would be great. I

am not a huge veggie person either. Cauliflower, cabbage, beets.. YUCK I

really like avocodos.. but of course not on my list! :-(

Thanks

Regina

Re: New with questions

Hi, I'm new, my name is Jerilyn and I live in Colorado. I've been on and

off

the O diet for several months now.

Regina, re: meal planning, I just did something different to simplify it

all--I made a list of all of our family favorites, such as meatloaf,

spaghetti, etc. Then I planned it all out in a 30-day list so we'll have

one

of our favorites each month. I made it 30-day simply because we have so

many

favorites! Since half of the favorites are really the adults' favorites

and

the other half is loved by everyone, I alternated them so that the kids

get

something they esp. like every other night. Now my grocery shopping is

simplified because I know in advance what I need.

We've got some great family recipes, if you want any. I had to cut out

some

of our favorites because they weren't O-friendly. Other ones have some

avoids involved but I either substitute or let it go if it's a small

amount.

Jerilyn

[Guest guest]

In a message dated 11/16/2003 2:58:08 PM Eastern Standard Time,

birdienest@... writes:

> What is a Parsnip and what does it taste like?

[Guest guest]

In a message dated 11/16/2003 2:58:08 PM Eastern Standard Time,

birdienest@... writes:

> What is a Parsnip and what does it taste like?

Looks like an albino carrot and tastes a little like a radish.

[Guest guest]

Regina, picky, picky, eh ? Nothing to be proud of. hehe.

Well, you CAN get over that and eat what's good for you, you'll feel sooo much

better.

We've all been there, done that. There is life after all the avoids, believe me.

Just my 2c worth

Re: New with questions

Hi, I'm new, my name is Jerilyn and I live in Colorado. I've been on and

off

the O diet for several months now.

Regina, re: meal planning, I just did something different to simplify it

all--I made a list of all of our family favorites, such as meatloaf,

spaghetti, etc. Then I planned it all out in a 30-day list so we'll have

one

of our favorites each month. I made it 30-day simply because we have so

many

favorites! Since half of the favorites are really the adults' favorites

and

the other half is loved by everyone, I alternated them so that the kids

get

something they esp. like every other night. Now my grocery shopping is

simplified because I know in advance what I need.

We've got some great family recipes, if you want any. I had to cut out

some

of our favorites because they weren't O-friendly. Other ones have some

avoids involved but I either substitute or let it go if it's a small

amount.

Jerilyn

[Guest guest]

I know you are right. The thing is I am picky and still 100 lbs over

weight! Go figure. :-(

Regina

Re: New with questions

Regina, picky, picky, eh ? Nothing to be proud of. hehe.

Well, you CAN get over that and eat what's good for you, you'll feel

sooo much better.

We've all been there, done that. There is life after all the avoids,

believe me.

Just my 2c worth

Re: New with questions

Hi, I'm new, my name is Jerilyn and I live in Colorado. I've been on

and

off

the O diet for several months now.

Regina, re: meal planning, I just did something different to simplify

it

all--I made a list of all of our family favorites, such as meatloaf,

spaghetti, etc. Then I planned it all out in a 30-day list so we'll

have

one

of our favorites each month. I made it 30-day simply because we have

so

many

favorites! Since half of the favorites are really the adults'

favorites

and

the other half is loved by everyone, I alternated them so that the

kids

get

something they esp. like every other night. Now my grocery shopping is

simplified because I know in advance what I need.

We've got some great family recipes, if you want any. I had to cut out

some

of our favorites because they weren't O-friendly. Other ones have some

avoids involved but I either substitute or let it go if it's a small

amount.

Jerilyn

[Guest guest]

Hi

Have you tried Sweet Brown Rice Flour for your coatings and gravy's. It's

actually Brown Basmati rice ground fine. I can't tell a lot of difference.

There are several of us that order from the Ozark Coop and we'll split a 25

lb. bag of rice between us. Then I just have to have the patience to grind

it. I can hardly wait until I have enough saved up to get a really good

juicer, so I can grind my rice as fine as I desire it, and don't have to get

it in flour form or spend forever using my little grinder or my coffee

grinder any more. Have you tried parsnips with the sweet potatoes? I fix 1

parsnip to 3 carrots and add sweet potatoes. It seems to help the flavor,

especially with garlic and onion and sea salt in either a veggie soup or

beef roast or stew.

RE: New with questions

> Thank you Jerilyn.

>

> I am looking for good recipe ideas. I am pretty picky, I don¡Çt like

> fish and I am allergic to iodine so shell fish is out anyway. I don¡Çt

> like Lamb or Mutton. I do like beef, chicken, turkey and Venison when we

> have it. I like all game meat pretty much when we have it. We are a meat

> & potatoes family so I am having a hard time letting go of the white

> potatoes and I don¡Çt like sweet potatoes. Our favorite meals for

> dinners that we usually have are steak, potatoes, veggie (or salad),

> Spaghetti, Taco¡Çs, Roast with the fixings, hamburgers and fries, hot

> dog, bratwurst, pork chops with rice, chicken fried steak with mashed

> potatoes and gravy. That is pretty much it! I know boring and NOT on my

> O diet. LOL Hmm.. wonder why I have such bad stomach problems? :-(

>

> Anyway some good recipe ideas for someone that is picky would be great.

> I like to cook with hamburger so any ideas with that would be great. I

> am not a huge veggie person either. Cauliflower, cabbage, beets.. YUCK I

> really like avocodos.. but of course not on my list! :-(

>

> Thanks

>

> Regina

>

[Guest guest]

40 over is bad enough, and I've only lost about 5 of it. Hoping to loose 5

and hold then 5 more and hold, etc, until I get it all where I should be.

Re: New with questions

>

> Hi, I'm new, my name is Jerilyn and I live in Colorado. I've been on

> and

> off

> the O diet for several months now.

>

> Regina, re: meal planning, I just did something different to simplify

> it

> all--I made a list of all of our family favorites, such as meatloaf,

> spaghetti, etc. Then I planned it all out in a 30-day list so we'll

> have

> one

> of our favorites each month. I made it 30-day simply because we have

> so

> many

> favorites! Since half of the favorites are really the adults'

> favorites

> and

> the other half is loved by everyone, I alternated them so that the

> kids

> get

> something they esp. like every other night. Now my grocery shopping is

> simplified because I know in advance what I need.

>

> We've got some great family recipes, if you want any. I had to cut out

> some

> of our favorites because they weren't O-friendly. Other ones have some

> avoids involved but I either substitute or let it go if it's a small

> amount.

>

> Jerilyn

>

>

>

>

>

>

>

[Guest guest]

What is a Parsnip and what does it taste like? That is another of my

problems is that some of the foods on my list I have never heard of or

tried!

Regina

Re: New with questions

Hi

Have you tried Sweet Brown Rice Flour for your coatings and gravy's.

It's

actually Brown Basmati rice ground fine. I can't tell a lot of

difference.

There are several of us that order from the Ozark Coop and we'll split a

25

lb. bag of rice between us. Then I just have to have the patience to

grind

it. I can hardly wait until I have enough saved up to get a really good

juicer, so I can grind my rice as fine as I desire it, and don't have to

get

it in flour form or spend forever using my little grinder or my coffee

grinder any more. Have you tried parsnips with the sweet potatoes? I fix

1

parsnip to 3 carrots and add sweet potatoes. It seems to help the

flavor,

especially with garlic and onion and sea salt in either a veggie soup or

beef roast or stew.

RE: New with questions

> Thank you Jerilyn.

>

> I am looking for good recipe ideas. I am pretty picky, I don't like

> fish and I am allergic to iodine so shell fish is out anyway. I don't

> like Lamb or Mutton. I do like beef, chicken, turkey and Venison when

we

> have it. I like all game meat pretty much when we have it. We are a

meat

> & potatoes family so I am having a hard time letting go of the white

> potatoes and I don't like sweet potatoes. Our favorite meals for

> dinners that we usually have are steak, potatoes, veggie (or salad),

> Spaghetti, Taco's, Roast with the fixings, hamburgers and fries, hot

> dog, bratwurst, pork chops with rice, chicken fried steak with mashed

> potatoes and gravy. That is pretty much it! I know boring and NOT on

my

> O diet. LOL Hmm.. wonder why I have such bad stomach problems? :-(

>

> Anyway some good recipe ideas for someone that is picky would be

great.

> I like to cook with hamburger so any ideas with that would be great. I

> am not a huge veggie person either. Cauliflower, cabbage, beets.. YUCK

I

> really like avocodos.. but of course not on my list! :-(

>

> Thanks

>

> Regina

>

[Guest guest]

You'll be surprised how good all those strange veggies taste when you do

it in the frame of mind -- " I'm doing this for my health " . Experiment

with spices also.

Good luck! .... Wanda

[Guest guest]

> > 2. I like to have blueberry muffins for breakfast sometimes.

> Does

> > anyone have a recipe for those?

>

> Cook Right also has a blueberry muffin recipe. Haven't made it

> yet, but I plan on it this weekend.

I tried the blueberry muffins. Loved them! Of course I doubled

the blueberries . . .

[Guest guest]

I am going to make some tonight :-) I will post tomorrow and let you

know what I think.

Regina

Re: New with questions

> > 2. I like to have blueberry muffins for breakfast sometimes.

> Does

> > anyone have a recipe for those?

>

> Cook Right also has a blueberry muffin recipe. Haven't made it

> yet, but I plan on it this weekend.

I tried the blueberry muffins. Loved them! Of course I doubled

the blueberries . . .

[Guest guest]

Hi ,

Welcome to Life Lift.

It was great meeting you on the phone. I can see you will be a wonderful

addition to our Life Lift family.

Your order should arrive the first part of next week so keep me posted on your

progress. Be sure to let me know if you need any help with anything.

Take good care,

Rashelle

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New with Questions

Hi, I have been a bodyflexer for the last 3 mos. Not overly

impressed with the results, so I just purchased the lifelift system.

Can anyone here give me any feedback about which seems to give better

results? Also, can anyone tell me how this works, for weightloss,

since I never seem to hit my target heart rate after doing bodyflex

workouts. Any feedback would be appreciated.

[Guest guest]

Tasha,

Welcome to the group.. I was on synthoid and cytomel for about 6

months. The only thing it helped me with is to lose weight.. I am

not complaining about that.. LOL. But I still have symptons of

being hypo.. I was put on Armour about a month ago. I am not losing

the weight like I was on Cymotel and synthoid.. And I still have

hypo symptoms.My adenal glands are fine.. and all my blood test

comes back normal.. I may not be on the right dose inorder for it to

be working properly. Maybe its all in my head... I am getting very

upset because the medication isnt working for me.. Maybe I am not

hypo at all and its other problems that I am having that are

symptons like hypo. I don't know what the answer is anymore. But

welcome and there are alot of good information on this board that

Bee has put on for everyone to read

Robin

> Hello, I was diagnosed with hypothoidism and Hashimotos about a

year

> ago and have been on a rollercoster ride every since. When I was

> diagnosed my TSH was 150. Needless to say the doctors went

crazy.

> I am finally back to " normal " with synthroid and cytomel. I would

> like to hear from others who have the synthroid and cytomel

> combinations. I had to fight to be put on the cytomel, but when I

> finally got on it it was a world of difference.

>

> On another line of thought, is there anyone who has hypothyroid

> where the hypothyroid caused another disease? I was diagnosed

with

> vonWillebrands Disease almost at the same time as hypo. vWD is a

> clotting disorder similar to hemmophellia. I have a very mild

case

> of this, but I was wondering if anyone else had the same problem,

> and if you have did the vWD self correct when your thyroid levels

> returned to normal? vWD is usually an inherited disease, but in

my

> case it appears to be acquired. Looking for any information.

Thanks

>

> Tasha

[Guest guest]

Robin,

I can sympathize with you totally! My " numbers " were normal long

before I started feeling normal. I was diagnosed about a year ago

and I am just now feeling like I am back to normal! One thing I

learned is that your number will go to normal faster than your body

will heal. Your thyroid is a major gland that controls lot of other

organs and things in our bodies, including our hormones. We all

understand what it is like to have hormones messed up. I am sorry,

but it will probably take time for the rest of your body to heal

even though your thyroid numbers are back to normal. Just keep your

chin up and keep going!

Tasha

[Guest guest]

Tasha,

I may not have been clear with my numbers.. I have had normal

numbers along, but I have alot of the syptoms of hypo. I guess what

ever the amount of mg they are giving me isnt working and maybe the

dosage needs to be changed.. I have taken my temp in the mornings

for 4 days and its all under 97.8. I am so tired of being cold all

the time... No sex drive.. No engery, dry skin, depressed, etc. My

appt. with the endo. doctor is not untill June but I may change

it... I thought since my TSH and T3 and T4 were normal.. That maybe

my Free T4 and Free T3 wouuld be off but they weren't.. So I don;t

know what to think.. Maybe its all in my head...

Robin

> Robin,

>

> I can sympathize with you totally! My " numbers " were normal long

> before I started feeling normal. I was diagnosed about a year ago

> and I am just now feeling like I am back to normal! One thing I

> learned is that your number will go to normal faster than your

body

> will heal. Your thyroid is a major gland that controls lot of

other

> organs and things in our bodies, including our hormones. We all

> understand what it is like to have hormones messed up. I am

sorry,

> but it will probably take time for the rest of your body to heal

> even though your thyroid numbers are back to normal. Just keep

your

> chin up and keep going!

>

> Tasha

[Guest guest]

> Is it too much too soon or

> is it die off?

>

> Hi Char.

>

> Adjustments can last 3-4 weeks. Glad to hear you are seeing some results

> quickly. Which enzymes are you using?

>

> Serena

[Guest guest]

In a message dated 2/8/04 11:55:52 PM Eastern Standard Time,

jjgstewart@... writes:

> although his defiance and hyperactivity since

> starting the enzymes is getting better

Char,

If the only thing you were seeing was diarrhea, I would back off some but

with these great improvements, I would stay at one cap. I am presuming you are

using one of the Peptizydes? The proteases will help kill off yeast and some

bacteria so you are likely seeing die-off. Are you also using probiotics? That

may help.

Of course, this is only my opinion.

Congratulations on a great start!

Robin

[Guest guest]

I would suspect an adjustment reaction. If its not nothering him too much

then just keep his fluids up and keep going, If he;s uncomfortable, drop the

dose

a bit and wait a few more days before increasing again. My son's stools

normalised after 10 days, he had runny yellow poops for ever, they got darker

but

still runny to start with and then they were just the most beautiful poops you

ever saw

Mandi in UK

> I have a 5 year old son, diagnosed ASD a little over a year ago and

> has been casein free for about a year. I have been using the

> enzymes for a week. I started out with 1/2 capsule and he did

> great, so I added another 1/2 capsule started 1-2 days ago and now

> has alot of diarrhea, although his defiance and hyperactivity since

> starting the enzymes is getting better. Is it too much too soon or

> is it die off? just wondering if I and he should stick it out (will

> get better soon) or I should back off or even start over.

>

[Guest guest]

In a message dated 2/9/2004 9:28:05 AM Eastern Standard Time, JCKRPF@...

writes:

> If the only thing you were seeing was diarrhea, I would back off some but

> with these great improvements, I would stay at one cap

I agree with Robin.

Nell

[Guest guest]

Wow, I wish I knew what to tell you. Everyone handles the treatment

differently. Some have no problems, others have nasty side effects. I think if

it was me, I would try to talk to the doctor to see how serious this is. Her

stomach pain could have nothing to do with the meds.

I know what you mean, my husband is the King of High Drama - it's hard to filter

out what the real deal is sometimes.

Good luck,

Marilyn

new with questions

Hi there,

My mom was diagnosed with Hep C about 4 years ago. She got it from

a blood transfusion when she was pregnant (20 years ago) with my

brother because of the RH factor. Needless to say, my brother has

Hep C too.

Anyway,

My mom recently started taking meds again...I can't think of what

they are right now, my head is a little foggy, but it is apparantly

the usual drug given with Hep C, sorta like chemo.

Anyway,

dad had to take her to the hospital this morning because she has

stomach pain.

She is still there right now, on morphine. They are waiting to see

the results of some tests they did (of what, I don't know) but they

want to admitt her.

What could be the problem?

I live in Canada, she lives in the States....I am feeling a bit

hopeless right now. I don't know what to think.

Dad really hypes up the drama most the time so I don't know how

serious I should take her being in the hospital.

I realize that any situation being in the hospital is bad, but

should I be booking a flight right now?????

I am worried sick,

any input would be greatly appreciated.

[Guest guest]

Hi

just want to offer my support, my Mom has HCV an dis on treatments

and I KNOW how scary it is and how helpless you feel.

I found a local support group for her and she went this week. She

also went on temp disability at my urging (with lots of advice form

others on this and other groups).

You can email me offline if you'd like:

regina@...

regina

[Guest guest]

-

Hi ,

welcome! You ask good questions and it seems the answers are

different for all of us. I take remicade because it work(helps)

I tried many meds previously that didn't work, however many people do

get good results with methotrexate,etc.also...Leonaora..my answer to

your question is Remicade...only thing that has really helped me

personally.

I'm sorry you had bad experiences with the docs...I have had some

myself and it can be hard to overcome them and get back on the horse

and search for new treartments. good for you. it is humiliating to

be told that the pain is in your head....however we know differently

and there are many fine docs who do too.

I also have PA and fibro and have a sore spot on top of my head...I

kept thinking I had to have hit it ...strange one. I read in my

fibro source book that this is a common place for fibro pain....it

explained which muscles were involved and why it happens...strange

but true..

good Luck with everything,

Marti

-- In , " maryjohnson1960 "

<maryjohnson1960@y...> wrote:

> I'm new to the board and new to the diagnoise although not new to

the

> disease,PA. I've been reading your posts for a couple weeks and now

> realize how many things I have lived with are from my P and PA.

I've

> also had lesions in my mouth and throat but it was before I broke

out

> with psoriasis. My PA started long before my first flare of P. My

> ribs hurt more every day. Many days it hurts so much to breath. My

> neck and upper back is the core of my pain. It is so bad that I can

> either wash dishes or cook but I can't normally do both in one day.

> Some days I can't do either. The joints from my feet to my head

hurts

> but some of them alternate. One day one hurts and the next another

> does. It was good to hear someone else say that they did the

same. I

> went from supermom, superwife, and superemployee to not much of

> anything. It went down hill for about three years but it has hit

rock

> bottom.

>

> I am not going to a rheumy at present. I did once before I broke

out

> the first time with P and she told me it was all in my head along

with

> the other docs. Hate to go back. I went to an internist that

> believes every word that I say which means a lot after the past

three

> years so I hate to change. Right now I'm only on pain meds and not

> narcotics. Its not doing much good and I'm not fuctioning. I know

> that I have to do something different and I'm going to discuss a

> change on the next appointment but would like your imput. Embrel,

> Remecade, Raptiva, etc. what are your suggestions and why. Also, do

> any of you know if there are joints in your scull? Sounds crazy but

> the top of my head hurts so much and I'm not sure if it PA or

> fibromyalgia.

>

> Thanks for your help.

>