Stacy Witscher wrote:I wasn't told to eat wheat everyday for 6 weeks to get tested for celiac. It was the first test the doctor's did, same day as my appointment.
Stacy Witscher wrote:I do agree that IBS triggers are highly individualized. I have to watch the fiber, a moderate amount is good, a large amount is very bad, and a steady supply, about the same amount everyday is best, no ups and downs. And some types of fiber are easier than others.
But other than fiber, I can eat a varied diet, meat, dairy, eggs, wheat etc. I wouldn't want to live without dairy, I would be so unhappy.
Natasha Flue wrote:The thing I've figured out after 3 years is that it is all very individual to the person and how they eat and live. You'll need to experiment and test foods, possibly do an elimination diet.
For me, I never have been diagnosed but I have a cousin with Celiacs and I have always had digestive system issues. Around three years ago I had an esophagus spasm that sent me to the hospital. After that, I went to the doctor and he recommended the FODMAP diet for that and the other issues I'd been having. I started adding foods back in after two months but I need to keep onions, garlic and wheat completely out of my diet.
The other odd thing I noticed is that I need a certain amount of fatty red meat in my diet to not be sick. I had ground venison that I'd been cooking with canola oil and I'd been eating it for months but still had issues. I started eating bacon, saving the fat and cooking the venison in it. Huge difference. I now cook and bake almost all of my own food because it's cheaper and easier than buying stuff in the store. Even things like gluten free granola bars can still make me sick. My grocery store runs now mostly consist of spices, dairy products and rice. I also put away a lot from my garden and local farms.
At the end of the day, you need to sit down, meal plan, track how you feel and what works and doesn't work. Good luck!
Joseph Lofthouse wrote:
I don't have anything to contribute to the discussion about overwintering runner bean tubers. However, something growing in a pot has radically different growing conditions than something growing in the ground.
R Ranson wrote:
It burns hot but is sappy, so if I put it in my woodstove, it creates build-up in my chimney. Maybe a rocket stove would be the answer, with it burning hot enough that the sappy stuff wouldn't be such a problem? I don't know enough about rocket stoves to say if this is true or not.
Marco Banks wrote:White, black or giant? White morels tend to come back in the same spot, year after year. Continuing to feed that area organic material and NOT TILLING will increase the likelihood of them returning next year.
When you pick them, don't put them into a plastic bag. Put them in a wire-mesh basket, so the spores fall out and drop to the ground. Give them a couple good shakes every now and then, and let the spores fly.
There are few things better in the spring than cooking a handful of thinly sliced morels in butter in a frying pan, and then scrambling a couple of fresh eggs in with them.
Sharla Kew wrote:Ars Technica just did a great article on a community powered internet service - http://arstechnica.com/information-technology/2015/11/how-a-group-of-neighbors-created-their-own-internet-service/
Did anyone here end up with a good solution to their internet woes?