Allergic Responses, Brain Inflammation and Neurological Degeneration

Brain inflammation, causes pain and swelling. Chronic brain inflammation may cause cognitive changes, neurodegenerative diseases, chronic pain and fatigue. With significant loss of quality of life.

         

I've been doing some research on allergic responses, brain inflammation and neurological degeneration.

I'm gluten and lactose intolerant causing digestive inflammation and pain, meat causes me muscle and joint pain, nightshade vegetables appear to cause me joint pain with burning, all of this causing both body and brain exhaustion with migraines. This is all basically an inflammatory response of the whole body including the brain. This can lead to neurodegeneration and cellular changes when it is a chronic condition.

Why is this so important to me? My younger sister died due to a rare neurodegenerative genetic disorder that caused changes to her brain cells. It can't be tested for, or treated. She suffered for two years in hospital ending her life way too young.

My goal is to reduce my own inflammation and reduce the chances of causing changes in my brain structure that may trigger the onset of the genetic neurodegenerative disorder. Also to gain and pass along as much of my own experiences and information to my siblings, my daughter and nieces.

I know in the past 12 months I've overall reduced the inflammation that my body experiences. I've done this using a vegan diet, removing gluten and now eliminating nightshades from my diet. It all hasn't been smooth sailing as I still have occasional inflammatory days that can extend into weeks if I'm not diligent. But overall I'm better than I was when I stopped working 14 months ago.

Improving my health and reducing my pain by adjusting my diet is a daily conscious effort. The spinal column injuries and reduced mobility are a source of daily challenge. Without the addition of underlying inflammation the back pain can be more manegable.


There is without a doubt a link between diet and physiological/psychological health.

Here's an article that encapsulates the message between food, mood and brain function.

http://www.ultramind.com/epidemic_brainfog.php

another article:

http://www.sciencedaily.com/releases/2010/10/101020091857.htm

another article:

http://news.bioscholar.com/2011/04/chronic-brain-inflammation-‘linked-to-memory-loss-in-older-adults’-re-issue.html

another article:

http://www.drthrasher.org/page160.html

To better health! Chin, chin!

    Karen

   

Recipes for Alternatives for Tomatoes, Potatoes and Eggplants

Livingwithout is an on line paper/magazine with lots of health articles. Here's one that has recipes for alternatives to tomatoes, potatoes and eggplants.
No More Nightshades!

by Rebecca Reilly

Recipes to satisfy your cravings for the foods you once loved.

Some researchers believe that consumption of nightshades - a family of plants that includes white potatoes, tomatoes, peppers and eggplant - contributes to arthritis symptoms in certain sensitive people. If you’ve stricken these plants from your diet because your joints get achy when you ingest them, chances are you’ve been missing the standard “comfort foods” you once enjoyed, like mashed potatoes, tomato sauce and French fries. You may get wistful just thinking about all those tomato-rich Italian and Mexican dishes you used to down.

Letting go of beloved foods can be a challenge but help is on the way! These recipes bring back the good, old days of dining. Cozy comfort and tons of taste–without the nightshades! No gluten or dairy either.

Here's a link to the recipes the Rebecca has adapted-

http://www.livingwithout.com/issues/1_6/no_more_nightshades-2587-1.html

Try the  "Marinara Sauce" without tomatoes, the Roasted Garlic "Mashed Potatoes" witthout potatoes, or the Tofu Parmesan without eggplant.

After I trial my nightshade sensitivity and if positive I may order the "Arthritis Free Cooking" book listed at the bottom of the page. For Canadian customers it is listed at $40.00 with $20.00 for shipping. 

My adventure to recoverying my health continues.

       Karen

Unpredictable Fibromyalgia, possible Nightshade connection

Fibromyalgia trigger spots

I'm still figuring out the fibromyalgia triggers that take me to a place of crash and burn. Yesterday was a crash and burn type day. Every muscle and joint burning and spent 90% of the day in bed or on the couch. Daily I'm challenged with a level of fatigue and pain, but at times it ramps it up and wipes out my day. Sometimes it lasts just a day, sometimes up to several weeks. I know the frequency of my wipe out days has reduced with my dietary changes, use of Omega 3's and glutamine. But when those wipeout days happen they still are a surprise to me. It's like running into a wall you didn't see.

I mentioned this to my friend on Facebook and she suggested that I may be sensitive to "nightshade" foods. 

Tomatoes are also a nightshade plant, that can cause                  arthritic type pain in some people.

Peppers are a nightshade and can cause reactions like                      joint and muscle pain with slight fevers.                              

Most common nightshade vegetables are potatoes and tomatoes. I've already eliminated white potatoes from my diet, but that was mostly a caloric issue. Now I'm going to go without my favourite nightshade, tomatoes. Oh, how I love tomatoes. It's going to be hard, but it will be worth reducing the pain.

Please check out Living Without for Rebecca Reilly's article on nightshades.

I still have more research to do but here is another helpful article I found-

What are nightshades and in which foods are they found?

Another article on nightshades-

Nightshade...no it's not a skin cream!

Here's a link to the Mayo Clinic- for Fibromyalgia

http://www.mayoclinic.com/health/fibromyalgia/DS00079

If I can live with reduced pain and fatigue though it means giving up some of my favourite vegetables, it's worth it. I plan to go without any nightshade vegetables for at least a week then try my favourites-tomatoes. Then see what happens.

       Karen

      

Getting to Know My Waffle Maker and GF Vegan Waffles

Gluten Free Vegan Waffles

I bought a new Belgian Waffle Maker at Walmart.

1 ½ cup soy milk or other non dairy milk

1/4 cup vegan protein powder of your choice

1 tsp cinnamon

1 tsp canola oil

1 tsp vanilla

1 tsp lemon juice

1 TBSP Stevia or other sweetener of your choice

1 cup GF Vegan Baking Mix-see recipe bottom of page

1 tsp GF Baking Soda

1/3 cup fruit optional

Preheat the waffle maker.

In a 4 cup measure(this makes it easier to pour out the batter) whisk together the soymilk, vegan protein powder until frothy. 

Then add cinnamon, canola oil, vanilla, lemon juice and chosen sweetner and whisk again until blended.

In a small bowl measure out the GF Vegan Baking Mix and the GF Baking Soda. Blend together.

When the waffle maker is at the correct temperature, THEN add the GF Vegan Baking Mix with the GF Baking Soda to the wet ingredients. Whisk together quickly.

The batter will become very thick and fluffy.

Fold in the fruit if adding.

Follow the waffle maker’s directions for cooking the waffle. Cook until desired doneness.

When I poured out the waffle mix I used a silicone spatula to spread it evenly around.

Makes 2 -7 inch round Belgian Waffles

The inside of the waffle was fluffy.

                           2 perfect Gluten Free Waffles

Some suggested toppings: fruit, vegan chocolate sauce, vegan whipped cream, icing sugar, fruit syrups, maple flavoured agave syrup, vegan ice cream.

Gluten Free Vegan Baking Mix

– this is like GF “Bisquick” based on Ginger Lemon Girl’s Master Baking Mix

3 cups brown rice flour

2 cups sorghum flour

11/2 cups arrowroot starch

1/2 cup tapioca starch *

1/4 cup vegan protein powder of your choice

1/4 cup ground flax seeds

1 tablespoon xanthan gum

2 teaspoons salt

3 tablespoons baking powder

1/2 cup unsalted non-hydrogenated margarine

Add rice flour, sorghum flour, arrowroot starch, tapioca starch and vegan protein powder together. Whisk thoroughly until there is no lumps of starch.

Add in the ground flax seeds, xanthum gum, salt and baking powder and whisk thoroughly again.

Cut the margarine in until the mixture looks like grains of sand. Store in a tightly sealed container in a cool place.

I use a Lock “N” Lock container. It was sturdy enough to take camping and keep the contents dry.

*I changed the potatoe starch in the original recipe to tapioca starch, because potatoe starch is in the nightshade group and may cause inflammation in some people.

NOTE: GF Betty Crocker Mixes are currently not available in Canada including their brand name Gluten Free Bisquick. Ginger Lemon Girl has come up with a good approximation of this product which I have changed to suit my needs.

       Karen

The Lesson of the Scotch Thistle

The Scotch Thistle now stood over 6 feet tall. It's spiny leaves reaching out and protecting the more spiny main stems of the plant. 

There were many buds ripening and ready to flower. One bud had blossomed into a pretty fuschia purple fuzz on the very tallest main stem.

I knew I had to remove the whole plant and destroy all of it's root system. This hardy weed yet beautiful plant needed to die.

As I looked at the plant, determining how I would go about cutting it down, the Holy Spirit nudged me.

This tall impressive weed was like sin in our lives.

It had once begun as a small plant with few thistles and poorly rooted. But we had not noticed or dealt with it at that time. Now the weed was well rooted and mature. It would be more difficult to deal with.

The outreaching leaves would need to be cut off first.

Just like temptation, identifying it in your life, cutting it out daily.

Next cutting the the weaker stems into pieces to be removed along with the buds: removing unforgiveness from your life.

Now onto the main stem cutting through the well established plant piece by piece; removing judgement of others lest you be judged.

Now the root of this plant, digging purposely, careful to not break the tap root and the fine roots around it. To remove it whole so that it cannot re-establish itself. To remove the fear and worry in my life that presses me down, replacing it with absolute trust in JESUS. Knowing that I am beloved by HIM.

I need to deal with the issues of temptation immediately when they arise, denying them in my life. Seeking HIS amazing strength.

To confess my sins, in order that they may not grow and mature into my life. 

To remember to love and forgive others. And when I don't have the strength to do so, seek the strength of JESUS believing HIM to supply me what I need.

Not to judge others. I am not qualified. JESUS did not judge me, HE choose to love and forgive me. And HE chooses to love me daily.

Finally, to re-nourish the soil of my heart with the word of GOD. In order that I will not become hard hearted.

I will replant the seed of HIS compassion in my heart for others that are seeking, hurting and needing HIS love.

I know GOD has many more lessons in my garden.

I choose to let JESUS lead me in what I need to nurture and what to weed in the Garden of My Life.

The TVP Cookbook

I found this little booklet that I purchased in the '90's. The copyright says 1991. Checking it out I noted that I could convert the recipes to gluten free easily. It is still available on Amazon.ca and Amazon.com. More experimenting to come.

                       TVP Comes in many sizes and shapes.

            Karen    

The Wonders and Benefits of Black Rice

Black Rice the New Super Food!

 

Black Rice

Black Rice is a highly nutritious species of rice that is now considered a modern super food. Check out the above link to find out more.
I found some organic black rice at my local Bulk Barn. I made some up. After it was cooked I added a large can of drained chickpeas and warmed the mixture through. Seasoned it with salt, pepper, a little cayenne and some margarine. It was tasty.
Black Rice has a very interesting and royal history. See the report below.

Black Rice: the Emperor’s Rice

Published on Sep 06, 2010

It’s kind of difficult to imagine the archaic times of the ancients when comfortable living was reserved for royalty or only a few lucky individuals. Yes, it’s very hard to picture a time when something as simple as stealing a few handfuls of Black Rice would result in being put to death. Yet that’s exactly the way it was according to the history books. Black Rice is also known as “forbidden rice”, and as the name might imply, consuming it without approval from the proper authorities can have life threatening consequences for those involved. Luckily, we no longer live in times of Black Rice prohibition.

The natural healing power and goodness of black rice has been very well noted in modern times. Loaded with antioxidants, Vitamin E, Fiber, and valuable anti-inflammatory properties, this special rice is truly remarkable in its abilities. In ancient China Black Rice was set aside specifically for the Emperor and / or the royal family, regular people weren’t allowed anywhere near the stuff. Much has been written recently about the studies linking antioxidants to anti-aging. What’s really incredible about Black Rice is the fact that it contains even more antioxidants (per serving) than blueberries; which are famous for their anti-aging properties.

The Emperor says, “Hands off the black rice! It’s mine.”

In ancient times, Emperors reserved this wonderfully nutty rice for their own consumption because it was thought that it would extend their lives; actually, it seems they weren’t that far off the mark. Black rice does provide many health benefits that we are just finding out about now; including prevention and treatment of very serious ailments. Avoiding diseases and conditions such as heart disease, cancer, diabetes, high blood pressure, and others is surely a great way to extend the length and quality of your life.

In addition to its healing and nutritious qualities, it would seem that Black Rice was also considered to be somewhat of an aphrodisiac at one time. It is highly likely that the Emperors down throughout the ages probably shared their Black Rice stock with their consorts or concubines.

Black Rice is surely ‘one of the’… if not ‘the most’ special breeds of rice that are cultivated on Earth. Its special, near medicinal values are truly stunning, even today with all of our medical knowledge and tools Black Rice is the kind of food that can save your life. Now every time you set down to enjoy a few servings of this awesome super food, you can remind yourself that you are eating something specifically reserved for kings.

____________________________________________________________

I'm going to try the many recipes listed at the linked website for black rice. I'm considering grinding it for use in my gluten free flour particularly for chocolate baked goods.

        Karen

Gluten Free "Beef" Seitan by Jeanette

Here's Jeanettes Gluten Free "Beef" Seitan

"BEEF" STYLE GLUTEN-FREE SEITAN SAUSAGE

Wet Group:

½ cup cooked, mashed brown lentils or black eye peas/beans

⅓ cup finely chopped sunflower seeds
5 Tbsp grated onion (6cm diameter one) or grated celery
3 Tbsp stewed apple or mashed cooked parsnip
2 Tbsp oil
1 Tbsp white vinegar
1½ Tbsp dark soy mushroom sauce
1 tsp molasses
fresh cup finely herbs - 3 tsp chopped sage, 2 Tbsp parsley, 2 tsp thyme or 1 Tbsp dried mixed herbs
⅓ chopped sunflower seeds (I do this in a spice mill)


Dry group:

½ cup rice flour

⅓ cup chickpea flour/ channa/ besan
1 Tbsp pea flour
2 Tbsp nutritional yeast
1 tsp maize starch
½ tsp mung bean gram/flour (optional but desirable)
1¾ tsp garum masalla
1 tsp mushroom stock granules
½ tsp smoked paprika
¼ tsp salt
8 grinds fresh black pepper + 8 grinds of gourmet pepper if you have it


Place the wet ingredients in to a large bowl as you measure them out and then stir together with a spatula.
Sit a sieve over the bowl of wet ingredients. Into it place the dry ingredients as you measure them out.
Shake or rub the dry ingredients onto the wet ingredients. Stir in with a spatula until well combined. Stand for 10 minutes.
Only add 1 - 2 Tbsp onion juice if you feel the mixture is too stiff (some brands of "flours" soak up liquids more than others).
Meanwhile prepare baking paper by cutting it into 8 rectangle pieces 15 x 20cm diameter (6 x 8 inches) in which to roll up the sausages.
Pour a few inches of water into the base of a saucepan and set a steamer pan on top. Bring water to the boil.
Divide the sausage mixture into 8 portions and place a sausage portion along the wide side of a rectangle of the baking paper keeping it in 3 - 4 cm  (1¼ - 1½  inches) from the ends. With damp fingers shape into a sausage neatening ends with a knife. Roll up in the paper and either twist the ends (you can tie them with a piece of string) or fold neatly like a parcel then place in the base of a steamer. Repeat with rest of sausages stacking them up in the steamer if necessary.
Cover with lid and steam for 35 minutes.
Remove sausages from steamer and stand for 5 - 10 minutes before removing paper wrapper.
These sausages may be browned in a little oil before serving with a good quality tomato sauce.

*I haven't received my pea protein yet so I added a little more chick pea flour.

*I didn't have black eyed peas but used black beans.

*I didn't have mung beans so I omitted.

*I used mushroom boullion cube that I crushed fine.

*I put everything in the Vitamix and blended fine.

*I used tin foil instead paper.

This Gluten Free "Beef" Seitan was good. I cut some slices off and sauteed them and added it to my salad. A tasty supper.

      Karen

Scarborough Fair Gluten Free Vegan Pate

Scarborough Renaissance Festival

I continue on my journey to make a gluten free mock meat, I decided to approach it from a vegan pate direction.
I referenced Jeanette's Gluten Free "Beef" Seitan and the "Tofu Pate" from VegWeb.
While I was putting this together the tune of  "Scarborough Fair" by Simon & Garfunkel played over and over in my mind. Humming the tune, I only remembered the herbs, this pate came together quickly.
I developed the following recipe:
Scarborough Fair Gluten Free Vegan Pate
Preheat oven to 300 degrees.
Prepare a glass loaf pan by oiling it and a piece of foil oiled.
Ingredients:
2 vegan mushroom bouillion cubes or 2 TBSP vegan mushroom bouillion powder
1 vegan beef bouillion cube or 1 TBSP vegan beef boullion
1 cup dry TVP granules
1 cup boiled water
2 TBSP dried parsley
1 tsp ground sage
2 tsp rosemary
1 tsp thyme
1/2 tsp black pepper
1 TBSP low sodium soy sauce
1 tsp lemon juice
1 TBSP cocoa powder
12 oz of extra firm tofu
1 cup cooked or canned black beans rinsed
1/3 cup gluten free flour
1 tsp Baking Powder
Directions
1)If using boullion cubes put in a dry Vitamix or food processor and pulse until the boullion cubes become powdered. If using powders add with TVP. Blend until powdered.
2) Add boiled water, blend.
3) Add parsley, sage, rosemary, thyme, pepper, soy sauce, lemon juice, cocoa powder. Blend.
4) Add tofu and black beans. Blend.
5) Add gluten free flour and baking powder. Blend.
6) Pour into prepared loaf pan, put oiled aluminum foil on with oiled side towards mix.
7) Bake at 350 degrees for 1 hour. Cool with foil on.
8) Serve on gluten free bread, crackers or biscuits.

Scarborough Fair Pate

Pate on Gluten Free Biscuits

       Karen

Pea Protein

I was able to find on-line Pea Protein by "NOW", from VitaminLife.com.

I trust this brand as many of my supplements are NOW Brand products.

This Pea Protein is:

• Non-GMO Vegetable Protein
• 100% Pure, Unflavored
• High in Branched Chain Amino Acids
• Allergen-Free, Soy & Dairy Free
• High Solubility, Easy to Digest
• Vegetarian Product
• All Natural - No Aspartame, No Sucralose, No Acesulfame-K

Peas are well known for being a rich source of highly bioavailable protein.  Additionally, they are free of common allergens.  Collectively, this makes pea protein an ideal source of post-workout nutrition for athletes who may have difficulty supplementing with other types of protein.  NOW® Sports Pea Protein is a Non-GMO vegetable protein isolate that contains an impressive 28 grams of easily-digested protein.  Each 1 scoop (33 g) serving typically contains over 4,800 mg of branched chain amino acids, and over 2,000 mg of L-Arginine.  NOW® Sports Pea Protein is 100% pure and natural, unflavored, and mixes easily into your favorite beverages.

Vitamin Life is based in Washington State and shipping could take up to 12 days. Looking forward to getting this product.

      Karen

Look what I found!! Gluten Free Seitan Recipes!!

Gluten Free Seitan "Beef" 

Jeanette at Meat and Egg Free has developed Gluten Free Meat Replacement Recipes she calls Gluten-Free Seitan.
This is like an answer from heaven. I think she's based in Australia. She uses pea protein and pea flour a lot which I've not been able to source. 


But I think with some experimenting I can come up with something that will work.


                                                

Gluten Free Asian Flavoured "Sausages"

Gluten Free Seitan "Chicken"

Gluten Free Seitan "Pork"

I can't wait to try these recipes! Thank you Jeanette!

     Karen

A Funky Gluten Free Marriage of Two Recipes

Gluten-Free Mocha Muffins
Oohy, coffee chocolatey muffin goodness!

                                                                                                                     

In "Vegan Diner" by Julie Hasson, she has a tempting muffin recipe called Mocha Muffins on pg. 20.

I knew I wanted to make them so I applied some techniques from "Gluten-Free Baking" by Rebecca Reilly. I first made Rebecca's Basic Gluten-Free Mix on page 16.

I also referenced Rebecca's Basic Muffins Recipe on pg. 19. 
Here's what I came up with:
Gluten-Free Mocha Muffins
Makes 12
Preheat the oven to 375 degrees.
Prepare the muffin tins. I used muffin paper liners or you can oil and dust with rice flour.
Dry Ingredients
1 1/2 cups of Rebecca's Gluten Free flour mix
1/2 cup of Vegetarian Protein Powder(Helps me keep off the roller coaster of high/low blood sugars and I stay full longer and eat less tempting treats) - optional-if omitting add 1/2 cup more gluten free flour mix
1 Tablespoon flax meal
2 Tablespoons expresso coffee (I used an Instant Expresso Coffee)
1 tsp cocoa powder
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup of Xylitol or sugar or sweetener substitute as desired.
1/2 teaspoon baking powder
Wet Ingredients
1/4 cup cooled brewed coffee
1/3 cup canola oil
1 Tablespoon vanilla
1 cup soymilk
1 Tablespoon lemon juice
*1/2 cup semisweet vegan chocolate chips- measured out in a separate bowl.
1) Blend all the dry ingredients together in a bowl. Mix well.
2) Put all liquids except the lemon juice in a 2 cup measure, blend well.
3)When ready to mix the liquids to the dry ingredients, then add the lemon juice to the wet ingredients and mix thoroughly. (If you add the lemon juice too soon the soymilk will curdle).
4) Add wet ingredients to the dry ingredients. Blend well, then add the chocolate chips.
5) Bake for 18-20 minutes.
6) Cool to room temperature.
7) Store in a sealed container in the refrigerator or wrap individually in plastic wrap and freeze.
Enjoy with a glass of non-dairy milk. No extra caffiene required!

I am enjoying experimenting with Veganizing Gluten-Free Recipes and De-glutenizing (is this a word?) Vegan Recipes.


     Karen