Before I went gluten-free, my sister found a way to fix a cobbler that was absolutely delicious.  She combined cans of caramel apple pie filling, yellow cake mix, and butter into a dish and baked it.  It was a huge hit.  After I went gluten-free, she tried the recipe using gluten-free yellow cake mix.  It made a good cobbler, but it was hard to get the cake mix to brown when baking.  A couple of weeks ago, she found a recipe for a peach cobbler that’s made in the crock pot.  Read More →

I can really identify with the lyrics in Twenty One Pilots’ song “Stressed Out”. It seems to deal with how life changes from one phase to the next, and the changes aren’t exactly what you want or expect. While the singer is talking about the realities of growing up and how difficult it is living as an adult, I think about how much more difficult life is now with all I have to deal with and face in the gluten-free life. While the singer reminisces over his childhood years and wishes he could go back to those times, when his mother sang him to sleep and when he would play games with his friends and siblings, I wish for the times when my life was simpler. Eating was just something I did. I ate whatever was prepared or available, or I’d fix it and not give it any thought. Of course, I would plan as far as making sure I was getting plenty of vegetables, fiber, and protein, but I never had to scrutinize food labels or worry about potential cross-contamination. I never was afraid to prepare or eat food. I get that way quite often now because I have to be so careful not to slip up. Read More →

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(Note:  This post has been updated multiple times since it was originally published.)

Since I first published this post, I’ve doubled my regimen and later almost completely backed off from it. I’ve decided to include my regimen as it was when I was taking double rather than remove it for those who may benefit from that information.  For my original regimen, what I was using when I first published this post, just cut the amounts in half.  When I was taking the tablets once a day, I would get them in a splittable size and split them in half, taking one half in the morning and the other half in the evening.

Here is what I’m currently using, as of April 2017.

My Regimen Before Correcting My Copper Toxicity

I believe the most important aspect of taking vitamins and supplements is balance.  I believe that anything supplemented needs to be balanced with supplementation of its complementary vitamins and minerals. For example, selenium and iodine need to be taken together. Calcium and magnesium need to be taken together. Vitamin A and Vitamin D need to be taken together. The regimen below has worked well for me. Read More →

About six months after I started eating gluten-free, I stopped eating out in an effort to eliminate gluten cross-contamination. I would either take my own food out or just eat at home. My birthday almost two years later was my first time eating out at a restaurant since that time. It was at a 100% gluten-free restaurant. While it was a wonderful experience, it was not local. When I found out that Pizza Hut was offering a gluten-free pizza on Udi’s crust and would use GFCO-certified procedures to make it, I was excited. Read More →

Food options have never been a problem for me in the gluten-free life, even with my additional dietary restrictions and having to give up eating out at restaurants. With all the other things in the gluten-free life that cause me difficulty and stress, food options are the absolute least of my worries. They were actually the easiest part of my adjustment. Read More →

Christmas this year was a pretty rough one for me. Extreme gluten sensitivity makes it very difficult to stay symptom-free for any length of time. Even the smallest traces cause minor but recognizable symptoms, but you don’t know how much damage those exposures are doing, especially when you have one exposure after another. Staying symptom-free this Christmas season was a huge struggle.

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The only gifts of food I accept and eat from others who don’t know how to prepare foods gluten-free that are safe for me are food items still in their original packaging, with the ingredients label present so I can see what it contains and what allergen statements are included.  The food item must be labeled gluten-free, be included on a gluten-free product list somewhere, or listed as gluten-free on the manufacturer’s website. It would have to be something I’d really want to eat before I would actually phone or e-mail the manufacturer. Here’s an example of a food gift that I did not feel I could consume safely. Read More →