5 January 2015 § Leave a comment
A box of clothes that once I wore
reopened in our basement store:
With much weight lost I now reclaim
ten tops, some jeans, then lose the blame
I’d taken on before I’d found
the cause of all my excess pounds.
29 December 2014 § Leave a comment
a half foot of snow from the 23rd
lies melting in Christmas Eve rain
so too lie tomorrow’s traditions
dissolved by a matriarch’s ash
16 December 2014 § 2 Comments
Phases 3-4 were only 7 days apiece since I didn’t have any allergic reactions (YAY!). I did, however, have some pretty nasty enzyme-related issues; the last one was so bad I went back to only Phase 1-2 foods for 48 hours.
I love that I get to have tea again, but hate how wired just a half cup makes me. I love that I get to have chocolate again, but hate that I can no longer eat chickpeas (i.e. socca & hummus). I love that the ale yeast Harpoon uses in their hard cider doesn’t mess me up, but hate that the baker’s yeast Wasa uses in their sourdough rye crackers does. In other words, I love the anticipation of trying a new food, but hate the disappointment when one doesn’t work out…
…especially when the bad reaction is completely unexpected. Like cashews. 48 hours later and I’m still nauseous.
- string beans
- pistachio nuts
Going forward, I hate that I’ll have to hold off on Phase 5 until I’m back to rights; I’m hoping it will be worth the wait. But even with all the hiccups in Phases 3-4, I do love that I’ve lost another 2.5 pounds:-)
9 December 2014 § 3 Comments
Like this photo?
It’s a pattern the ice made on my front steps last week. I think it looks like a leafless maple surrounded by ice-bent pines. I took it with my DSLR + macro lens — the macro lens I hadn’t been able to use in 13 months because I couldn’t hold still enough to get crisp detail on tiny subjects. Until now.
That’s right: by the end of LEAP Phase 2, my as-yet-unexplained tremors vanished. Neither my dietician nor I expected the diet to eliminate them. (We had hoped it might calm them a little once my body was less stressed in general.) By the end of October they’d gotten so bad that I had to carry around a folding cane just in case I got wobbly while out and about. I’d also stopped playing the bass, doing calligraphy, and hand-binding books because my hands were no longer coordinated enough. There were even days I couldn’t type. Now I’m back.
I did have to stay in Phase 2 for 2.5 weeks because I continued to have allergic reactions to some of the challenge foods. The extra time was worth it, though, since my tremors left AND:
- I lost 6 more pounds (total of 14).
- My hearing improved because my ears drained.
- My blood sugar stabilized.
- I can now tolerate some raw fruits and veggies.
The biggest blessing of Phase 2 was getting olive oil back. Ghee was really messing with my gall bladder. Plus baking is much easier now that I can just pour some oil in the batter and stir, rather than bringing eggs to room temperature so they don’t re-solidify the ghee before mixing is complete. So now in addition to my Phase 1 foods, my Phase 2 list looks like this:
- cane sugar & molasses
- olive oil
My combined list of foods is finally long enough to cook some things my whole family will eat. Like waffles. And BBQ beef (I’ll share the recipe this week). Still, I’m REALLY looking forward to Phase 4 when I can try TEA again:-)
7 December 2014 § Leave a comment
I am finally developing some recipes that my son and husband will eat. It definitely helps when I’m not having to cook two meals simultaneously! Here’s a basic recipe for waffles that has been pretty flexible. So far I’ve made it with two different combinations of flour blends, oils, and sweeteners:
- Phase 1 = buckwheat & quinoa flour, ghee, beet sugar
- Phase 2 = barley & rye flour, extra light olive oil, maple syrup
If you use barley & rye flours, be sure to set your waffle maker on a higher setting because they stay wet longer than when cooking with wheat flour.
- 1/2 baked sweet potato (cold left-overs work great)
- filtered water
- 2 eggs, beaten
- juice of 1/2 lemon
- 3 T. allowed oil
- 2 t. allowed sweetener
- 1/2 t. salt
- 1 c. allowed flour #1
- 1/2 c. allowed flour #2
- 1 t. baking soda
- In a large (6 or 8 cup) measuring bowl, mash sweet potato with a fork. Add enough water to make 1.5 cups. Mix the water and sweet potato together with the fork.
- Add the eggs and lemon juice. Stir.
- Before adding anything else to the mix, plug in your waffle iron to preheat it.
- Add oil, sweetener, and salt to the mix. Stir.
- Add both flours and baking soda. Stir.
- Add additional water as needed for batter to be pourable, but not too thin.
- Ladle the batter onto the waffle iron and cook. Waffles should be crisp on the outside, but not rock-hard.
- Top the waffles with anything you’re allowed to have. (I’ve even used these as sandwich bread.) Make the waffles more enjoyable for non-LEAPers by providing their favorite toppings.
- Leftover waffles can be stored in the fridge or freezer and then reheated in a toaster.
- Makes 8-10 medium-sized round waffles.
4 December 2014 § 6 Comments
Individualized medicine rocks!
Despite my lung issues being substantially improved by relocating, I was unable to shake the high blood pressure and weight gain brought on by my prescribed corticosteroid overdose three years ago. To make matters worse, I developed as-yet-unexplained tremors (sometimes eased with megadoses of B2). After a year of working with specialists (in whose boxes I did not fit) and only getting worse, my dietitian suggested a crazy-strict elimination diet called the LEAP Diet.
The theory behind the LEAP Diet is that people can have non-allergic inflammatory responses to foods which can cause all kinds of ailments and make weight loss difficult. It requires a blood test which yields an individualized ranking of common foods from least to most reactive. A person eats only the least reactive foods for 10-14 days (Phase 1), then adds one new food a day while watching for reactions (since allergies and enzyme problems aren’t tested). After six weeks, a person’s immune system should be calm enough to allow the body to start healing.
Problem is, I ended up being allergic to some of my Phase 1 foods so my supposed withdrawl period (which was actually allergic reaction) lasted way longer than it should. It wasn’t easy to figure out what foods were creating the mess, so I had to stay in Phase 1 for three weeks. I ended up having to take one food out at a time to see if anything improved, rather than the other-way-round-method meant for later phases.
In the end, my Phase 1 list looked like this:
- sweet potato
- yellow squash
avocado(enzyme problem) peanut(enzyme problem) coconut(allergic)
- black pepper
- baking soda
That may seem like a long list of foods to eat, but when that’s ALL you can eat for three weeks it gets a bit monotonous. And did you notice the total lack of any caffeinated substances? Yeah. It was ugly.
BUT when things calmed down, they REALLY calmed down. By the end of Phase 1:
- I’d lost 8 pounds.
- I was taken off my blood pressure medication.
- The decibel level of my snoring lowered 50% (as reported by Kurt).
- I woke up before my alarm, feeling rested.
- My sinus headaches disappeared.
- My mental fog cleared.
Low-salt diets, volumetric diets, no-refined-carb diets, not to mention a slew of meds… Nothing worked until this individualized plan that identified my specific sensitivities and took them into account. Individualized medicine rocks!
I won’t share any of my recipes from Phase 1 because no one wants to eat the ludicrous concoctions I made to survive. I did find, though, that a little mashed sweet potato blended with water makes a decent milk substitute in baked goods & griddle cakes. The color of buckwheat flour and the smell of quinoa flour on the other hand…
26 October 2014 § 4 Comments
I mostly enjoyed this biography of the medieval Icelandic poet Snorri Sturluson, which is interwoven with an introduction to the Norse mythology that Snorri helped preserve. It is engagingly written and its non-linear structure allowed Ms. Brown to pull in modern texts (such as Tolkien and Lewis) inspired by Snorri’s work. However I was a bit frustrated with the loose (and sometimes missing) citations of quotes throughout the book, as well as the author’s repeated referencing of “one translator” or “a modern translator” without giving the translators’ names. I bought this book as a launching point for further study of Icelandic mythology, but many of the items I now want to explore (especially quotes that I would love to record and repeat) were not cited nor did they contain enough key words for me to look up the source texts on my own. I would have rated this book 5-stars if the chapter-by-chapter notes section had been more complete.