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Gluten-Free Folks Eating Low-Carb / Low-Glycemic
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28th-Mar-2010 09:07 pm - yummy, GF low-carb treat
portraits: smile
Today I really wanted a sweet treat, which is a tall order when you're a celiac and trying to go low-carb... I saw these at Whole Foods market and decided to try them. They are AMAZING!!!!

http://www.coconutbliss.com/html/flavors.html

It's the Dark Chocolate Bars at the very bottom of that page. Really, really good - and they're no dairy, vegan, gluten-free and the carbs are pretty low for a chocolate bar. They taste SO GOOD! I highly recommend you all give them a try if you can get ahold of them. YUM!
3rd-Feb-2010 03:07 pm - Herro? Anybody here? glutened halp!
depressed marvin
Ugh so I was glutened (eternal battle of getting food catered to company, they assure me my "special" chicken is gf but it sure as hell isn't - coated in gluten if my gut's telling me right :(). I just wanted a free lunch like everyone else dammit!
I usually go for some toast and ginger ale when I've been glutened.
HOWEVER:
I'm on the first week of South Beach, which forbids bread/rice/potato/fruit of any kind, and sugar (just for the first 2 weeks). I've lost a few pounds already these past few days, and I can't backslide now when I'm doing so well (oh sugar, how I miss you so...)

So - anybody got any tried and true healing foods that aren't bread/rice/potato/fruit/sugar?

TIA!


Crossposting to celiac group

ETA: Thanks for the tips. I will definitely use them!
I have hyperthyroidism secondary to Graves' Disease and am wondering if this would help. Does anyone have this?
8th-Jan-2009 12:19 am - Fasting blood glucose question
Aqua shore - pellucid - solitary

I got my fasting blood glucose results today and would love some perspective on interpreting them...

So I scored 95, where normal is 70-99, pre-diabetes is 100-125, diabetes is 126+.

95 seems to me to be on the higher end of normal. Here's my situation - I've never been diagnosed w diabetes, though it runs in family. Several months ago I adopted lower-glycemic diet for weight-management, whereupon I noticed that anytime I slipped and did what used to be a normal amount of carbs for me, my energy became sluggish. I already knew that more than a small amount of sugar made me speedy - I'd tend to do 1/3 slice of cake at parties even before the more comprehensive dietary switch.

So my question is basically - how much does fasting blood glucose level shift via significant dietary modification (or other factors)? Should I assume that if I wasn't on the low-gly diet, my numbers might be in the pre-diabetic range at this point? Or should I assume that 95 has been and will be my general lifetime fasting blood glucose level?

Still new to how all this works, as you can see! Thanks...
17th-Jul-2008 07:55 pm - Newbie here. Hello!
4-9-09
Hello! 
I'm Victoria and I was browsing around LJ for "organic" groups. I know it's rather broad, but I'm glad I found some potentially good groups. The low-down on me was that 3 months ago I was stuffing my face with fast food juicey hormone injected burgers and downing gallons of cokes and loads of snicker bars like there wasn't a tomorrow, but tomorrow did come...in a different sense. In the back of my mind I thought that tomorrow I would start eating right or tomorrow I would workout, but many times tomorrow never came. 
However, it all changed when I came back to the states from my month long enlightening journey in China and my rainforest adventure in Costa Rica. I wouldn't know how to best describe it, only that those trips seriously changed my life and now I noticed that I brought back a lot of the customs particularly in eating manners and lifestyle choices. 
I think I've become more open to things around me and I feel more complete and less depressed. I'm glad the transition is going well because my best friend is vegan and she's really supporting me in my choices to eat healthier and to swing by the farmer's market more often than I do wal-mart. Like I said, it's something new to me and I love it! So I just wanted to say HI and maybe I will see you in other groups I'm checking out. 

I'd love to hear some advice too. I recently, in fact today I made my very first batch of homemade soy milk straight from the seed to drink and it took me while to strain it all out, but it was definately worth it. I also have been planting some veggies with organic mix and I'll be getting a pound of wheatgrass seeds so I can start juicing. :)  

Thank you and have a nice day! 

P.s I've been looking into things like lgi, sugar free, etc. I bought a book this week about lgi and want to eat healthier. My mom's diabetic, actually my while family is and I'm starting to scare myself into it since I'm getting older. I see all the meds she has to take and the pain in her face when she injects and I don't want to experience that. I hope it's not too late.  
1st-Apr-2008 02:48 pm - Sweet potato pizza
Me in new glasses
Cross posted to zenu_recipes

I'm still experimenting, but I figured I'd post findings so others can play with it too. After watching the last half of an episode of "You Are What You Eat" on BBC America, I took an idea she had and ran with it. I did not look up any recipes of hers.

This was so quick and easy! I think next time I'll bake the crust a little first so it's crispier. I also need to figure out how to keep it from sticking, but the stickage was minimal.

For lunch I made a pizza.

Crust:

1/2 leftover yam or sweet potato, peeled and mashed
2 tbsp gluten free flour mix (I use Bob's Red Mill)
3 tbsp olive oil (roughly... enough to keep it moist)
1 tsp garlic powder
1 tsp dry oregano

Mash all the ingredients together until it is thoroughly mixed and makes a soft dough.

On a baking sheet, lubricate the sheet with a little more olive oil.
I think next time I'll also add some corn meal to keep the crust from sticking.
Top with your favourite toppings, tomato paste, cheese, veggies, onions, garlic, and bake in oven at 450 until crust is dark around the edges.

Note: This is how I made it today and I had to eat it with a fork but it was delicious.
Please experiment with this and comment here with your findings.
29th-Mar-2008 02:12 pm(no subject)
shiver
Tofu Shirataki low-carb soy noodles!

I'm going to pick some of these up in the next few days, and I'll give a review. I'm thinking that they'll be perfect in some GF miso soup for starters.

Have any of you tried these?
26th-Mar-2008 09:16 am - newbie
Chili2
I just joined this group.... I have recently been diagnosed with Mitral Valve Prolapse Syndrome, which explains so many physical ailments throughout my life, that I can't even get into it. Without boring any of you with the details, I will say that one of the main problems with MVPS is constant fatigue, which I have been struggling with for many years. In my research, I found out that people with this syndrome are very sensitive to blood sugar levels, and should eat low-carb, high protein foods with a low glycemic index.

Having never dieted in my life, my diet is pretty much all carbs, though I do stay away from sugar. I eat cereal in the morning, usually a sandwich for lunch, and a whole lot of pasta for dinner. My snacks are usually apples or fat-free yogurt. Help! Is there any quick suggestions you all could give a newbie like me? Maybe a good cookbook you could suggest? My biggest struggle is breakfast and snacks, though any help will do.

Also, I don't have a whole lot of time to prepare foods because I work full time, go to school, and am at the gym 4 nights a week. Thank you!!!!
25th-Mar-2008 11:52 am - My feet!
Me in new glasses
So, I've had this problem before. It was way back before I was GF and I was eating a rather high carb diet. When I woke up in the morning my feet were in horrible pain... down to the bone kind of pain. I'd have to crawl to the bathroom in the morning until the circulation in my feet got moving.
My doctor at the time told me it was arthritis and gave me some pain management pamphlets. Not long after that (and completely unrelated) I started on Atkins, 20g of carbs a day... did the whole program based on all the recommendations for 3 months. Dropped 20lbs in the first month and then nothing. Nada. No weight loss. HOWEVER, my pain went away.
Not long after that I was diagnosed with insulin resistance.

Now, I know I haven't been eating a lot of carbs... I have had a bit of refined sugar lately, but not much, a small scoop of ice cream last night... two or three easter candies last week, and I'm not heavy on potatoes, rice or pastas. I don't go out and buy GF bread because the one I liked the most makes me sick (Tapioca) and if I wanted crumbly rice flour pound cake I'd make pound cake from scratch.

Does anyone else have problems with their feet?
It's been going on for about 4 days now and I'm trying to figure out what I'm eating to boost my sugar levels. I've been eating a lot of salad and beans. Could the beans be doing it?
23rd-Mar-2008 02:22 pm - breakfast?
plot
So you don't eat gluten, you try to stay low carb, then what do you eat for breakfast? I don't know why I have such a hard time with the first meal of the day, but I have ever since going gluten free. For whatever bizarre reason, I always need some 'sweet' in my breakfast. I want something that is good for me and will last until lunch time, but something I won't instantly get bored with (or bother my stomach like my recent granola making has). I love waffles and pancakes and sugar filled cereal for breakfast, but I also know it isn't very good for me, nor does it last me any more than an hour or two.
What do you eat for breakfast?
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