Join Date: Jun 2003
Location: Zuni mountains, NM
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What form of B12 are you using? Cyanocobalamin isn't well utilized, and sublingual is easiest to absorb. If you've been eating meat but are still low on B12, I'd also look for a zinc deficiency - does eating beets turn your pee pink? You can also buy zinc sulfate and do a taste test for a more 'official' test.
It matters in the sense that you can't properly treat your Hashi's until your Adrenal Fatigue has been addressed.
Re: your gluten comment above this one, it's strongly recommended that anyone with an autoimmune disorder s/a Hashimoto's go off of gluten as it's been shown to exacerbate autoimmune conditions.
I have no link, but hopefully someone else will.
Hmm, dd would totally do the same thing, but i would figure the more she eats, the less i have to
Where is everyone finding their liver?
No, it's great! It means now you have another huge piece of the puzzle to get healthier!
Most stuff I read about AF says that the most important thing you have to do to heal yourself is to reduce stress in your life. This is so, so hard for me, especially since I have so little tolerance for stress to begin with, so things that might not be stressful for a "normal" person are stressful for me.
Speaking of liver, I need to go cut some more liver so I can stay consistent. The biggest challenge for me is that when I cut the liver, my 2 yo stands right next me, eating it almost as fast as I can cut it. I like that he likes it, and I know it's good for him, but it's just too much work! If he asks for some when I'm taking it, I give him a couple pieces, which isn't a problem. It's when he chows down on it and I can't enough cut last me more than a meal or two. I guess there are worse things.
I take the liver at breakfast and at dinner, and if I'm home I take it at lunch, too. Dinner is usually about 4 hrs. before bed. The only time I had trouble sleeping was when I was trying to make up for lost time (I missed the liver at breakfast and lunch) and took it both at dinner and at bedtime. Bad plan! But dinner is OK. I take between 8-12 little chunks at a meal.
I'll have to remember that about running it under warm water. Would it work for a whole liver? We got some liver from some neighbors who butchered 2 grassfed steers. When I asked for the livers, I figured they'd be sliced, or in smallish packages, but they were WHOLE. I still haven't figured out what to do with them. The other liver I get is always in 1-1.5 lb. packages, all sliced up. I lay those slices out on parchment and let them freeze. Then I remove them from the freezer, and it only takes them a couple minutes to be right for slicing. It would be great if it were as easy as running a portion of the liver under water, for the whole livers.
mom61508, have you heard about LDN (low-dose naltrexone)? What I've read is that it works so well for Hashi's that you have to be really careful with dosing (both with the LDN and with thyroid meds). Anyway, I thought I'd mention it. I just recently started taking it for MS. So far, my eczema is gone, but nothing else that's easy to put a finger on. I just notice that if I miss it I don't have quite as good a day the following day. I'm not complaining, though, because the biggest thing it does for MS is to stop disease progression, and that's a longer term sort of thing to notice.
It's true it's not natural, as it is a medication. And because of that I almost didn't post about it here. But it is a super low dose, and it works to help the body to work as it should, with few if any side affects. And for many with an autoimmune disease, it's really the lesser of "evils". Just an FYI, I looked into it a lot, and it's safe to take while breasfeeding (even in the higher doses, which isn't what is used for autoimmune diseases).
But I don't want to push anyone to take it. I totally understand where you're coming from. It took me a few years to get to the point where it was something I wanted to try (although I do wish I'd tried it sooner, since I've had some neurological damage done in the meanwhile). In fact, it was only after trying natural method after natural method, and still having disease progression. Everything helped, and I'm absolutely going to stick with the lifestyle changes I've made, along with acupuncture and homeopathy. But for me, nothing stopped the disease progression, and I have two little boys depending on me. I don't know all there is to know about Hashi's, so I don't know if these things apply or not. I just wanted to throw it out there, in case you hadn't heard about it, and in case it was something that you would be interested in.
I consult with a classical homeopath from time to time, and he prescribes remedies.
I'm glad you're going to try being more consistent with your natural methods and see what that accomplishes for you. I'm sure it will make a difference for you. Like I said, it's made a real difference for me.
And like I said in an earlier post, if you need help with going GF, just ask. I'd be happy to help troubleshoot, and others here are GF too.
much thanks. I've been doing a lot or researching on GF. Do you make your own bread?
Whoa, whoa, whoa. Hold up there, cowgirl. Are you holding out on us? Share the wealth.
Sorry, didn't mean to leave anyone out. I was just trying not to derail this thread any more than I already have. And I can't really say there's any "wealth" here, anyway. Here's what I sent via PM:
I used to make GF bread, but haven't in a few years (we're grain-free now). I used a recipe in Bette Hagman's book The Gluten-Free Gourmet Bakes Bread. Here is the recipe. I've included the directions for using a mixer (like a Kitchenaid), but I assume that if you just have a hand mixer that would work, too. If you use a bread machine, you'll need to follow the instructions that came with the machine.
Basic Featherlight Rice Bread
3 cups Featherlight Rice Flour Mix (I've included it after this recipe )
2 1/4 tsp. Xanthan gum (can substitute guar gum)
1 1/2 tsp. Unflavored gelatin
1 1/2 tsp. Egg Replacer
3/4 tsp. Salt
3 Tbs. Sugar (I left it out)
1/3 cup Dry milk powder or non-dairy substitute (I used almond meal)
2 1/4 tsp. Dry yeast granules
1 Egg plus 2 Whites
4 1/2 Tbs. Butter
3/4 tsp. Vinegar
1 Tbs. Honey or molasses (I used 1 1/2 Tbs. honey, since I left out the sugar)
1 1/2 cups Water (more or less)
Grease a 9" x 5" loaf pan and dust with rice flour.
The water should be 110 degrees.
For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl and set aside.
In another bowl (or the bowl of your heavy-duty mixer) whisk the egg whites, butter (cut into chunks), vinegar, and honey until blended. Add most of the water to the egg mixture. The remaining water shold be added as needed after the bread has started mixing.
With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the water as necessary. Turn the mixer to high and beat for 3 1/2 minutes. Spoon into the prepared pan, cover, and let rise ina warm place for about 35 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400 degree oven for 50-60 minutes, covering after 10 minutes with aluminum foil.
Featherlight Rice Flour Mix
Rice flour (1 part)
Tapioca flour (1 part)
Cornstarch (1 part) -- I used Arrowroot
Potato flour (1 teaspoon per cup)
I used brown rice flour, and I changed the ratios, to cut back on the starch. I used 6 cups rice flour, and 1 1/2 cups each of the tapioca flour and arrowroot. It worked well for me, and we liked it, but I'm sure her ratios give a more "normal" loaf -- more like the store bought white bread.
It was pretty good, as I recall. I made it in a bread machine, which is easiest, but it did use a non-stick pan. At the time I figured if we had been buying bread it would have been baked in non-stick also. Now we avoid it altogether, since we don't eat any prepared foods. It doesn't need a bread machine, though.
There are many good GF bread recipes out there these days. I have no idea how they compare to the one we used to make. I hear the one here is good. I couldn't link directly to the recipe, so click on the "+" next to breads, then click on "white bread". Everything on her website is GF, and I suspect it's all good.
A blog I've enjoyed is gluten-free girl. She explains a lot, and her recipes look like they really work, and I've heard a few comments that people like her recipes. I've heard good things about this bread, and if we weren't grain-free I would have tried it long ago.
Of course, there are other gluten-free blogs, but I don't really frequent them and mostly can't remember their names. The only other one I remember is this one. I don't think I've really spent much time there, so I can't personally recommend for or against it. I've just heard people talk.
And here's another one that I forgot to add. It's more TF, which appeals to me. I'm thinking I might try it now that we're eating some buckwheat.
I hope this helps someone.
Jennifer, Naturopath and mom
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