I fell off my clean and healthy diet over Xmas which included gluten. Didn't seem to get any adverse reactions for several days but today my feet are puffy, a symptom that started as soon as I started ndt (maybe a t3 issue) and a wee bit of leg burning. Both symptoms have had a long absence.
Just wondering if there might be a connection, in which case, go back to Go...which I probably have to do anyway
..sigh..wholemeal sourdough...it were delishus.
Happy New Year x
Written by
helbell
To view profiles and participate in discussions please or .
I'd start again, sounds like it is worth it. At least you enjoyed the bread. I'm like you - I miss lovely bread - and pastry - and fruit scones.
I'm checking my blood sugar before and after every meal at the moment (T2 diabetes) and I notice my favourite GF oat bran muffins spike my readings massively so even GF versions of those sort of carbohydrates are a thing of the past for me.
I was suffering regular hypoglycemic episodes recently, building up over a few months to the point where i was force feeding myself every hour or less. Fast forward..thyroid replacement got in a mess and I eventually went too low followed by awful reflux followed by something like a gastric flu or infection. I could barely eat forcing the smallest morsels down because I was frightened of going hypoglycemic. Three days lounging around on a couple of tiny snacks and when it was over my blood sugar felt almost normal. I don't know what the confection was, if any, or t3 empty tank issues when active, but indulging in grains and sugar over Xmas has stirred it up again. I had arrived at no grains or sugar, apart from black quinoa and black Venus rice, making fresh nut flour for each bake. N then I went and spoiled it all........ Good luck with managing yours, hopefully you might reverse it?
For me it is not that I really believe I have a gluten problem but I stay off it for obvious reasons... along with rice, potatoes, pasta [even though there is meant to be a way to eat pasta - cook, cool down, reheat = apparently making it 50% more starch resistant but this is just so worthless as food!] as part of a very low carb strategy.
I've a DVD called 'Cereal Killers'... a guy lying in a coffin covered in grains There is so much info around now on why grains are not maybe so good as we were led to believe. Very rarely do I think about them now, let alone miss them... hmm sour dough
I did not know about the starch resistance trick with pasta.....OK in a pinch or craving for a spag bol.....I do a mean quorn mince version. I do do black Venus rice and black quinoa, the latter is incredibly crunchy and works well in grain free baking. I use both for the nutrition and they don't make me spike.
Content on HealthUnlocked does not replace the relationship between you and doctors or other healthcare professionals nor the advice you receive from them.
Never delay seeking advice or dialling emergency services because of something that you have read on HealthUnlocked.