GF Belgian Waffles!

Makes a ton. This can be easily cut in half, as I doubled everything, so I could freeze some. Technically, with this iron, I should have gotten 16 waffles, but I got 24. lol

Gluten Free Waffle Recipe

1 c Brown Rice flour

1 c Sorghum flour
1 c Millet flour
1 c Potato Starch
1/2 c Tapioca Starch
2-1/4 t Xanthan Gum
1/2 c sugar
8 t baking powder
1/2 t salt

 1. Mix together until well-blended. (This can be stored.)
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6 egg yolks
4 c milk
1/2 or 1 c oil

 2. Blend together and add to dry ingredients.**
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6 egg whites

 3. Beat until thick. Fold into the other mixture.
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My iron took 1/2 cup batter to each well, and 4-6 minutes to cook.

Recipe modified from the owner's manual, for GF.

**Alternatively, add whole eggs in step 2, and beat the mixture for several minutes, incorporating air into the batter.

GF Topping for Green Bean Casserole

Yes, this is my own recipe. My daughter was my taster and we developed it in a day, trying 3 different approaches in the same pan. Others put Funyuns, and that is a fine approach, but it didn't work for us. We wanted something that was satisfyingly similar to the "real thing." This is what we came up with.

Gluten Free Green Bean Casserole Topping

1 C 4C Gluten Free Bread Crumbs
1/2 medium onion, sliced
Salt

3-way Experiment
Upper-left: potato chips + thick slice of fresh onion
Lower-left: breadcrumbs + thick slice of fresh onion
Right: Funyuns

Garlic powder
Onion powder (if needed)
Enough potato chips to make a dry crumb

Place all ingredients in a food processor, until all mixed up. Toast in the oven. I used my toaster oven, for this, because of the timer and lower heat. Toasting is optional, but if you choose not to toast, store in the refrigerator until ready for use.

For the casserole itself:

2 cans Progresso Cream of Mushroom soup
4 cans green beans
1/4 cup cornstarch thickener
Salt and pepper to taste
1/3 of the topping mixed in, if you wish

Gluten Free Brownies-in-a-Cup

These are for the days when you need a single serving (actually, it's more like 2) of a dessert, but don't want to heat up the kitchen, and you're preferably on your own. Or make baggies of the dry mix, to have ready for [older] kids to make their own.

Gluten Free Brownies-in-a-Cup

Dry mix:
2 T corn starch
1 T potato starch (or arrowroot starch)
1 T tapioca starch
2 T cocoa powder
3 T sugar, approximately
dash salt
1/4 t coffee, if desired

Melted together:
2 T butter, unsalted
2 T GF chocolate chips

Wet ingredients:
1 egg
1 T oil



How-to:

Make the dry mix. I put mine in a baggie, then roll it around to blend the ingredients well.

Melt the butter and chocolate chips together in the mug. My mug is a fairly large one, about 2 cups. You'll need this size or larger.

Add the wet ingredients to the mug, thoroughly beating the egg.

Gradually, add in the dry mix, thoroughly mixing until all is added and well-blended together. I use a fork for all of this.

Place in microwave for 1-1.5 minutes. More time = cake-like brownie. Less time = fudge brownie. It might have a "chocolate sauce" on the outside, even to the bottom of the cup. The only way to check for doneness is to put your fork in it.It won't come out clean, but it should feel solid.

"I've Been Glutened!" Care Kit

No doubt, we have all been in the position of having made a decision that cost us dearly. When you MUST be gluten free, however, one little misstep can cost you anywhere from a few days off work to an emergency room visit. Because of this, you want to recover as quickly as humanly possible, and get back to living life! Not to mention, the pain and agony of dealing with the aftermath of gluten poisoning is not something anyone wants to experience any longer than we have to.

Some people cannot tolerate medications of any kind, so this list is a mixture of both types. I would do as many as I can.

This is your go-to kit. You can download and print off the checklist (pdf) here.

1. First Line of Defense

a. Activated charcoal is a reactive material that can bind to many things. It isn't very effective against alcohol, which is the only compound that shows any miscibility with gluten. It may be that gluten doesn't adsorb onto the carbon, but can be effective in the case of gluten poisoning, because it can trap excess gas that normally causes bloating and diarrhea in sensitive individuals.

b. Enzymes such as bromelain from pineapples (discussed more later) and papain from papaya can help to reduce gluten to its constituent amino acids. Papain is more effective in this case, as it is a non-specific protease, meaning it doesn't have certain cut sites, and can cut a protein at any sequence of amino acids. The more familiar trypsin and pepsin are other digestive enzymes that we make ourselves, but are not effective at removing the gluten threat.

In taking digestive enzymes, it's best to take them prior to eating foods that may have cross-contamination. However, after the fact, they may make digestion of other foods easier.

c. Lactase, especially if you are lactose intolerant, is important and can help relieve discomfort. When the small intestine is damaged, endogenous lactase can be lost, removing the ability of the gut to process lactase, leaving it to the gut flora, which release gas and contribute to the bloating effect.

2. Hydrate Mandate

If you need to filter your water, perhaps make sure to have several gallons on hand. Depending on how ill you are, you do not want to do this after you've been glutened, when you need it.

a. Water. Bottoms up! Water is the medium for all of life's processes. Nearly all of our biochemical processes take place because of water. In order to heal, you need this precious nutrient. Try boiling some water on the stove or in the microwave until coffee-hot, and adding a squeeze of lemon. If you don't like lemon, plain hot water is nice, too. Both are comforting and can aid in peristalsis to activated the bowels. The heat also serves to soothe. However, if you're having diarrhea, activating the normal bowel contractions isn't necessary. Eat or drink whatever offers you the most comfort, while still hydrating you.

b. You may want to occasionally supplement your water intake with something else, like the green tea mentioned above, a berry or vegetable smoothie.

c. You may also want to take in broth, which is not only hydrating, but can provide essential amino acids and other compounds.

d. You can make your own sports drink. Try this: 3 c orange juice + 1 lemon, squeezed + 1/2 teaspoon salt + 1/4 c raw sugar, honey, or other natural sweetener + enough water to make a gallon. This is a little diluted, so add more orange juice or lemon to suit your tastes. If you're on the run, add a few tablespoons orange juice to water and a pinch of salt and sugar or honey.

For very young toddlers, do not add honey. For children, dilute with 1 part electrolyte drink to 1 part water or 1 part drink to 3 parts water. You might also use diluted apple juice, instead.

3. Anti-Inflammatory Protocol

a. Anti-inflammatory drugs, only if approved or prescribed by your doctor, and are gluten free. This seems like a no-brainer, but sometimes, doctors don't check. In that case, you'll have to. The pharmacist often, can check their database to ensure the medication is gluten free.

Note: NSAIDs can cause gastrointestinal bleeding, which can be bad for a celiac disease patient, or someone else who has had GI bleeding in the past. It's almost a tautology, however, and so, it's between you and your doctor whether or not you want to have them as a break-through medication.

b. Pineapple juice contains the enzyme bromelain. It's a specific protease, meaning it cuts a protein only after or between certain sequences of amino acids. It may not help, too much, with breaking down gluten, but it is supposed to have anti-inflammatory properties. Perhaps, add it to your cocktail of efforts, especially in the case that you are unable to tolerate anti-inflammatory drugs. Consider buying a 64-ounce can, pouring into ice trays and freezing, then put the frozen cubes into a freezer bag.

c. Berry smoothie (non-dairy for now) is delicious and also helps with inflammation. You can eat plain berries, particularly blueberries, too, if you like. The compounds that give the berries their colors possess the anti-inflammatory properties in these nutritional powerhouses.

d. Ginger tea. You can make a tea with fresh ginger. Pinch off an inch or two of fresh ginger and steep it in hot water. Add a slice of lemon or other flavoring. Ginger is known for its antiemetic effect. It also is an anti-inflammatory food. Note: you can freeze ginger whole and unpeeled, so that it doesn't go to waste.

e. Green tea. It also has anti-inflammatory properties and can help gently ease edema. If you use caffeinated green tea, be sure to include plenty of plain water in your regimen or you may experience a backlash dehydration effect.

4. Eating Is a Chore

a. Eat whatever feels good or tastes good or seems palatable.

b In some cases where eating is the last thing on your mind, juicing might be your best option. Here's a suggested starting place:

2 large or 3 medium carrots
1" piece of fresh ginger
1-2 stalks celery (good for potassium)
1 apple
Ninja or Juicer it. If you don't have a proper juicer, you can use a coffee filter and funnel to strain the pulp out of the juice. Don't just sip and swallow. You want to allow the juice to sit in your mouth for a period of time and "chew" it. This allows your digestive process to begin to work on the compounds in the juice.

c. BRAT diet is a diet developed to aid in eating when one has a GI disturbance. B- bananas, R- rice, A-applesauce, T- toast. Well, if you do toast, it would have to be GF, of course, but there is nothing saying you need to eat it. Only eat what you are pretty sure will sit well.

5. Repair

a. Take an anti-histamine. Histamine is also part of the immune system's response, helping to combat invaders, even parts of the body that it doesn't recognize as "self." If you take an anti-histamine, you can bring a wayward immune response under control, and maybe even stop it. Inflammation is induced by histamine, so if you stop this cascade, you can actually help to stop the effects of gluten.

b. Take an Epsom salt bath to help relieve edema. Swelling is part of the inflammatory process, and as you may or may not be aware, inflammation can cause collateral damage. Reducing swelling can help the body get back to normal.

c. Continue to allow your body to rest, as you digest compounds you take in. There is no need to jump right back into eating steak. Ease back into heartier foods and grains, especially.

d. Take a probiotic. When there is bacterial, viral, or auto-immune damage to the intestine, there can be an imbalance in the normal gut flora, there. This can lead to bacterial or yeast (Candida) overgrowth and infection. Taking a probiotic can help to restore the balance to the biota in the intestine. We need these bacteria, because they help break down some of our food, and can even produce vitamins, for us. Vitamin K is an example of such a commensal bacterial function.

d. If you haven't been, now might be a good time to start taking a supplement. You may lose some minerals and vitamins during your illness stint. Taking a supplement can help with that,especially if your small intestine was healthy and fully functional right before this bout.

e. Restoring essential amino acids can help replenish your ability to make proteins, particularly those involved in repairing the body after an attack. Antibodies are proteins, and are in high demand during an autoimmune or other attack where the immune system is involved. There are 9 amino acids humans cannot make, but lysine is the only one to show any clinical effect, and only in the case of cold sores. It is also the one that is most often lacking in natural sources.

Supplementing most of the other 9 amino acids is not recommended, due to adverse effects. 

Tyrosine is also supplemented in certain cases, in place of tryptophan, but that recommendation should come from a doctor. All of the amino acids are safe at food levels. You can most effectively accomplish replenishment with a bone broth, egg, some vegetables, or meats. The only reason one might need to supplement is if you are subject to developing cold sores. If you are unable to eat sufficiently, don't worry about supplementation and call your doctor.

The paradox of autoimmunity is that, while we want to heal and protect ourselves from invading substances and pathogens, having a strong immune system is, in the case of a flare up, counterproductive. In Celiac Disease, we are fortunate, because in the absence of gluten, our immune systems benefit us. If you suffer other autoimmune disorders, consult your doctor about foods to avoid.

f. Sleep, if you can. If you have sick days, this may be the time to use them. Missing one day of work can help prevent mistakes and speed your healing.

6. Prevent

Learn from this situation, and resolve not to allow yourself to get into it again. This is often easier said than done.

Maybe you risked eating out, because you were on the go. It  might be better to have a few restaurants around town that you can go to. Meet with the manager and find out their practices for dealing with customers with special requests. See if they are able to cater to your needs. Once you establish this rapport, you will have a safe place you can go in the heat of a busy day.

Alternatively, keep gluten free snacks in your purse or attache case. Along with that, maybe keep a stash of papain-containing supplements on-hand, and take religiously, when you are having to rush through meals. This is the beginning of your "I've Been Glutened!" Care Kit.

Get well soon!

Gluten Free Blueberry Muffins

This is my first time making GF muffins and I relied heavily on the Food.com recipe for Bisquick Blueberry Muffins. I also used Carol Fenster's Sorghum Flour Blend, but ran out of sorghum, and replaced with brown rice flour.

GF Blueberry Muffins

2 c Carol Fenster's Sorghum Flour Blend (sub'd some brown rice flour for the sorghum flour)
4 tsp baking powder
1/2 tsp xanthan gum
1/3 c sugar
2/3 c warm or hot milk, 1-2 minutes in microwave
2 T oil (butter may give a better flavor)
1 beaten egg
3/4 c fresh or frozen blueberries






1. Make the flour mixture, and preheat oven to 400 degrees F.

2. Mix all ingredients together, except for the blueberries.

3. Fold in blueberries, aiming for marbling.

4. Bake for 13-18 minutes at 400 degrees.

I hope you enjoy these. Let me know what you think!

More pics, below.

What to do with Doctor Oz?

Doctor Oz is a practitioner. He may not front the most scientifically valid products, but he is a showman, he's been to medical school, and appeals to the psychology of the individual.

Recently, he's been in front of Congress, defending his backing of certain products. You can see the video (there are 4) here:

I don't know why this is different from other doctors publishing books on weight-loss that don't really work, but get the buyer to think they work, put them in place, do the stuff that actually DOES work (reduce caloric intake and exercise), then give credit to the source.

There are other people, touting themselves as scientists, but aren't being very scientific, making claims that create controversy and a stir, getting people to point fingers at things that may be less than healthy for a few people, but not bad for the general population.

Is this the first in a series of hearings to bring these people under control? You know who I think should be on the stands? Congress.

I am not a proponent of Monsanto. I'm not associated with them in any way. My beef with them isn't with the science, per se, but with the methods that are allowed, the processes of verification by an interested party. This should be outsourced, but isn't, and it really isn't feasible. We're stuck in an conundrum.

Monsanto should pay for the scientific investigation.  But how can we trust it?

It should be outsourced, but the EPA/taxpayer, shouldn't have to pay for the testing, because we, as individuals, already pay for the food.

I think compared to Dr. Oz, there are bigger fish to fry. I'm neither pro- nor anti-GMO. I think the technology has its uses (first and foremost, it has helped to reduce pesticide use and run-off; something organics can't claim). I think some processes need to be fixed, some other questions need to be answered, and this should have been done before approval was given.

But aside from that, the point is that there are charlatans far more pervasive than Dr. Oz, and include people on either side of any debate.

There are things like the Blood Type Diet, loosely based on science. Extreme low-carb diets, a particular one which offers the bit of advice to cut out aspartame (dangerous for phenylketonurics, and few others), which is made up of 2 amino acids linked together, amino acids which exist in the proteins we eat. These very amino acids are suggested by the same low-carb diet doctor, in supplement form (which is sold by that company).

We have a lot of arm-chair scientists, and this whole arm-chair movement has created a culture of fad dieting and self-diagnosis. I can't say it isn't understandable, to some degree. Some doctors are woefully ignorant about certain illnesses, and choose to remain so, leaving it up to the layperson to find things out for him- or herself.

Celiac Disease is a good example. Yet, I think we need to gather support from a variety of sources, stitch the big picture together.

I think it's par for the course, what Dr. Oz has done and is doing. It's on TV. While claims are regulated by the government, I'm not entirely sure he's broken the law. Also, he has probably drawn attention to some illnesses that have been lost in the din of other issues. In the case of Celiac Disease, it was fairly unheard of not long ago. Today, it is widely known, and the gluten free diet has made sure that it is being talked about.

In such cases, people like Dr. Oz have done a good work. And if his encouragement of the use of gimmicks (expressed as opinion) helps one person improve their health, I suppose he's done his job.

What your Gluten-Free Friends and Family Want You to Know Without Having to Tell You

I think, it's hard to imagine another's suffering. We're all in this alone, and together, but still mostly alone.

For some, it's easier than others to hear what someone else says is an issue for them, internalize that, and somehow, feel it, whether emotionally or even, physically.

If you're one of the ones with the gift of empathy, then when  your friend or family member says, "I'm going gluten free," or "I have ___" (fill in Celiac Disease, Non-Celiac Gluten Sensitivity, IBS, Crohn's, Diabetes, Bipolar Disorder, broken leg or any of a host of other diseases), you completely understand, on some level, that they have special needs, and you know that that presents a boundary for what you want them to eat or do.

But there are some people who don't get it, unless there is something so blatantly obvious they can't miss it, like a cast or insulin injections or even one of those really cool-looking prosthetic legs (don't want to lose one of my legs, and I am so amazed by the strength of the people who have and their support teams--but those legs are a marvel to me!).

So, for those of you who just don't get it, here's a guide:

1. Regardless of the reason I have chosen to cut gluten out of my diet, you don't get a say as to how much gluten I do or don't eat. I still deserve respect, even if you privately think I'm a hypochondriac tree-hugger.

2. The reason I cut gluten from my diet really isn't your business, but if I tell you, that isn't your cue to continue to openly judge me. It's actually more polite to not say anything, although, perfectly fine to ask genuine questions about the reasons I went gluten free. Saying, "Are you sure it's not just all in your head," is neither polite nor acceptable. You wouldn't say to a person with a broken limb, "Are you sure it's not all in your head?"

3. Celiac Disease is actually more well-defined as a disease than is IBS. So, saying, "Are you sure it isn't just IBS," is really just showing that you don't know what you're talking about. IBS is not a true disease, as of yet. It is a conclusion based on a differential diagnosis. Everything else, including Celiac Disease and Non-Celiac Gluten Sensitivity, cancer, blockage, and other diseases, have been ruled out. IBS does not result in progressive disease, and it does not result in GI bleeding. Celiac Disease does.

Celiac Disease can result in death from dehydration, vitamin deficiency, and is a cause of cancer of the small bowel and esophagus.

You know when you complain of heartburn and your Celiac friend or family member nods in agreement, rather than asking, "Are you sure it isn't just all in your head?" That's because heartburn, GERD, and indigestion are all typical of Celiac Disease. Cut your friend or family member some slack.

4. Feeding any kind of gluten-containing food to a child with Celiac Disease is CHILD ABUSE. You wouldn't neglect to give insulin to your diabetic grandchild, would you? You wouldn't give your peanut allergic student a PB&J, would you?

Don't keep a Celiac child from his or her cure: a lifelong gluten free diet.

5. We think spiking a meal for your Celiac or NCGS neighbor should be illegal. You wouldn't put ipecac syrup in your buddy's beer just see if he reacts, would you?

How about cyanide? Want some of that with your meatloaf? Neither do we.

6. If we've chosen gluten free diet because we think it's a more healthful choice, and not for medical reasons, well, we'd still like to know what we're eating, as would you. If you hate beets, and we invite you to our house for dinner, we won't complain about how much of a drama queen you're being, because you refuse to eat them.

"Hate coconut? Suck it up, sunshine!" You won't hear that from us, because we understand. You don't like it, and you don't want it. Regardless of the reason, you shouldn't have to eat it. We won't make the whole meal contain coconut. In fact, that might encourage us to skip the coconut shrimp and German Chocolate cake as the main course and only dessert.

7. You may not be concerned about gluten, but the FDA is. While we admit there is corruption in many levels of government, and we don't necessarily think the regulation is as tight as it should be, we are grateful for their recognition.

8. Don't punish your GF friend or family member for being GF. GF breads and other foods cost at least double what most regular foods do, so the hit to the wallet is punishment enough. Not to mention the OCD-like checking ingredients, calling manufacturers, time spent cooking everything at home, and loss of time with friends and family due to constant fear of cross-contamination.

9. Being GF by medical requirement is not fun, because likely, we've had a long, hard road of much suffering, before we got here. The method for diagnosis isn't pleasant. Misdiagnosis is very common. It's getting better, but adult-diagnoses are only just becoming more common. Most people have suffered with heartburn, pain, joint aches/arthritis, gall-bladder symptoms, frequent diarrhea, severe constipation, brain fog and clumsiness, vertigo, nerve damage, sinus infections and bronchitis, out-of-control weightloss or gain, for 10 years or more before being diagnosed.

10. We like and respect you and your choices. Just because we're family doesn't mean we get to disrespect each other on principle. Just because we're old friends doesn't mean you get to treat us poorly. We like you, and we want to keep it that way.

12. Being GF for medical reasons is a little embarrassing. In order to avoid being a recluse, we risk eating out, but by having to telling everyone our medical condition in an effort to keep ourselves safe. We want to forget about it, sometimes, in the safety and company of the ones we love.

13. We aren't doing it to hurt you or make your life difficult. We do it to make our lives a little easier. Do you want that for us?

14. We need your support. If we don't have it, we hobble our way through life, alone, missing out on all the fun we used to have. We know you love and care for us. Let us help each other, through our difficulties.

15. "I read an article that said the guy that suggested gluten sensitivity did a study that determined that it is not real." Well, what you read was most likely an interpretation of a study done by the researcher, Dr. Peter Gibson, who helped to discover the role of  FODMAPs in IBS with Dr. Sue Shepherd. Really, what the study did was took people who self-diagnosed with gluten sensitivity and tested their own hypothesis. It basically said that self-diagnosis isn't all that great an idea sometimes, although one of the study participants left because she had severe symptoms when on the gluten diet, and tested positive for the Celiac Disease genes. This study does not rule out the existence of Gluten Sensitivity, in the general population. It rules it out for these particular patients, but speculation is there that some other disease or intolerance process is going on. It's too early to determine the status of Non-Celiac Gluten Sensitivity, yet.

Vegetable Japan: Gluten-free Tempura

Vegetable Japan: Gluten-free Tempura



This is one of the first GF recipes I have come across and neeeeeeeeeeeeeeed to make! A-ha! this will be dinner tonight. :)

Dr Fasano Says a New Test for Gluten Sensitivity May Be Forthcoming!

This is exciting news, especially in the face of the challenges we've recently had with Dr. Peter Gibson's group's research that led to the paper here: http://www.gastrojournal.org/article/S0016-5085(13)00702-6/abstract

Who is Dr Fasano? He is, without doubt, one of the leading researchers in the study of Celiac Disease and Gluten Sensitivity and wrote the book "Gluten Freedom." His group is the one that established the prevalence of Celiac Disease to be about 1 in 133 Americans.

Here is the article that discusses the new test: http://celiacdisease.about.com/od/glutenintolerance/fl/Dr-Fasano-Gluten-Sensitivity-Biomarker-Likely-Coming-Soon.htm

Check it out!

GF Biscuits

This recipe is one I developed when I had only half the amount of GF Bisquick left and wanted/needed/desired some cheddar biscuits, and needed to supplement. I also wanted to develop my own because the GF Bisquick is too sweet for some applications and too expensive.

You can use this recipe to make any kind of biscuit you want. I've even used this recipe for dumplings. I hope you enjoy!

Biscuit/Dumpling Recipe

2 cups GF flour blend (3 c white rice flour, 2/3 c potato starch, 1/3 c tapioca starch) 1/2 teaspoon xanthan gum 4 teaspoons baking powder a few dashes salt and pepper half stick of butter 2 eggs Milk

1. Mix dry ingredients, until well blended.

2. Add partially melted or softened butter, until forms large crumbs.

3. Add eggs and blend well.

3. Add milk, a little at a time until a biscuit-like patty can be formed. It looks dry, still when it gets to this stage, but it glistens in smooth spots.

For dumplings: I dropped by 1/8 cupfuls, but think smaller may be better, perhaps 1 T sized balls. Next time I make these, I think I will add another 1/2 or whole teaspoon of baking powder or baking soda, and mix very thoroughly. Also, I think mine needed a little more salt and pepper to overcome the rice flavor. I intend to keep experimenting, though. Good luck! :)

Copycat Starbucks Cinnamon Dolce Latte

Microwave version...

Yeah, I didn't feel like slaving over a stove, so I threw together some ingredients that I got from another page I cannot find, put them in the microwave, and had a delicious hot drink when I got done! It wasn't the perfection of a $5 Cinnamon Dolce Latte from Starbucks, which I had made with soy milk, but it was close enough that it satisfied my craving and pleased my daughter, too.

You'll need:

Cinnamon Dolce Latte syrup
Steamed milk (I used regular cow's milk, not the soy variety and don't know how this would work in the microwave)
Hot coffee (I don't like to have too much caffeine, so I used decaf)
Whipped cream and cinnamon sugar, for topping, if desired

I put 1 c water for the coffee in for 1.5 minutes, but it was the last thing I made. To retain its heat, you may want to make it after the syrup and put it in for 2 minutes.

Make the steamed milk last, and put 1 c milk in for 1.5 to 2 minutes, or until frothy.

For the syrup, I stirred together:

1/4 c brown sugar
1/2 c water
1 t cinnamon (the recipe I used for reference used a cinnamon stick, but I don't know quantities)
1 thin slice of butter

I mixed it and put it all in the microwave for about 1.5 minutes.

After everything was heated, I put it all together in the same cup. It was very, very hot, so I drank it, carefully. lol

I hope you enjoy!

Abdominal Pain

What is it?

Well, I think that's fairly obvious, but maybe you want to know if it's a CD flare or something else.

There is a two-pronged set of possibilities, as it regards CD/NCGS.

1. It's gut-related pain.

If this is what you're experiencing, it might be self-explanatory. As GI distress is the hallmark of CD/NCGS, it is expected that pain coming from the belly might happen.

It may put you in mind of food poisoning. Well, technically, it is, as gluten is toxic to our systems.

2. It's flu-like.

A tell-tale sign of some autoimmune disorders is feeling like you've got the flu...all...the...friggin'...time. You might feel like you've been pummeled in the stomach/hit by a Mack truck/been beaten with a stick while you slept. You'll likely feel it in your back, too. Yes, just like the flu.

What else may it indicate?

As usual, other autoimmune disorders may have a component where you feel like you have the flu. Or, you may actually have the flu.

Other intestinal issues cause lower and mid-abdominal pains. It's good to let your doctor know if it's new pain or if it seems like the other times of being glutened before, if you're on a gluten-free diet, keep a watch and see if it passes. If not, it might be a good idea to see the doc or go to the ER, to make sure it's not something else or more serious than it seems.

It's easy to say, "Oh, I've been glutened; this too shall pass." But really, we need to be on guard. Being hypervigilent isn't great, either, but if there are changes, make sure to let your medical support team know.

How can I treat it at home?

There are several methods, which are not necessarily "doctor approved," but you will want to discuss with your doctor to make sure they are, at the very least, safe. Effective is nice, too.

1. Hydrate.

Universally, everyone, everyone says: Drink LOTS AND LOTS of water. This helps to flush the system, and keep things moving, and in the case of diarrhea, keeps you hydrated.

You can overdo the water, so occasionally, you'll want to drink something else. When I need to switch drinks, I can tell, because I get "slosh," in my stomach and small intestines. The small intestines contain liquid digest material, so when you hear the weird noises with diarrhea, high in the gut, that's your small intestines.

You can also drink warm water, warm lemon water, cold lemon water, green tea, white tea, and if caffeine gives you issues, get the decaf variety. If you have diarrhea or Restless-Leg Syndrome, steer clear of the caffeine.

2. Enzymes.

Papaya enzyme (papain)
Pineapple enzyme (bromelain)
Gluten Cutter, Gluten Aid or another brand ---These are NOT recommended for celiacs. The only valid reason to use them at all is to help lessen the effects of an accidental glutening. They are not appropriate to use to in order to indulge in gluten-containing foods. No, not even for holidays, birthdays or going out to your favorite pizza place.

There is no guarantee these would work, but they might help augment the effects a little.

3. Activated charcoal.

Again, this comes with a caution, to use ONLY on rare occasions, where you mistakenly bought a brand of spaghetti sauce that you forgot to check for gluten ingredients. Frequent use or bad timing can interfere with nutrient or drug absorption. You'll want to make sure to take it separately from eating times and plan around when you normally take your medications.

So far, activated charcoal is showing to be generally safe when used occasionally. Still, it's best to let your healthcare team know that it's one of the methods you've chosen to treat yourself. In children, speak to a medical professional, before administering.

4. NSAIDs (Non-Steroidal Anti-Inflammatory Drugs)

From what I've read, so far, Ibuprofen is the safest of the NSAIDs, regarding gastro-intestinal bleeding. If you have had any bleeding at all, speak to your general practitioner or GI doctor, to make sure dosing is safe.

At lower doses, NSAIDs are mostly useful for pain, not inflammation. Inflammation is the major thing with autoimmune disorders, and it is likely what causes the rapid stop to the GI tract after a glutening. If your mode is generally diarrhea, you won't have the rapid stop, but you'll likely have inflammation.

If you need or want to treat inflammation, speak with your doctor about a medication, and see if ibuprofen or another regimen would work for you.

5. Pedialyte, Gatorade, Powerade, SmartWater, coconut water, homemade sports beverage....

This is part of the hydration regimen. But, as stated before, you will want to alternate or, at least, inject something besides water, on occasion, particularly if you have diarrhea. You need to replace your electrolytes.

Coconut water is supposed to be a great way to replenish electrolytes. I hate coconut, so I'll leave you to decide.

If you want to control the amount of sodium or other electrolytes, check out this article, and make your own:

http://dailyburn.com/life/recipes/homemade-sports-drink-recipes/

If you have edema with all of this pain and stuff, having foods high in potassium can help to reduce it.

6. Juicing

If you have little or no appetite, or food is just sitting like a rock in your midsection, try juicing. A very friendly drink, which you want to sip slowly and "chew," is:

2 large, 3 medium carrots
1" piece of fresh ginger
1-2 stalks celery (good for potassium)
1 apple

Ninja or Juicer it. If you don't have a proper juicer, you can use a coffee filter and funnel to strain the pulp out of the juice.

Get well, soon!

RG

Abdominal Distention

What is it?

It's when the abdomen becomes larger than normal, due to swelling or other causes, such as swallowing too much air, eating too much, having too much salt in the diet, edema (water in the tissues) or disease.

Distention can have serious implications for health, especially if it is not related to the benign situations, above.

http://www.nlm.nih.gov/medlineplus/ency/article/003122.htm

What does it feel like? 

You may feel your pants tightening or your skin feeling as if it is being pulled taut, heavy, belly is in the way, nausea or pain. If your heart or lungs are being crowded, you may have shortness of breath and associated dizziness.

What else may it indicate?

There are many, many illnesses and conditions that result in abdominal distention, some being relatively minor and some indicating a serious disease process.

If it gets worse, the pain is severe, or you are having real trouble breathing or doing normal tasks, you'll need to see a doctor and/or go to the ER.

What about in Celiac Disease or Non-Celiac Gluten Sensitivity?

This is a sign of the disease process. It can also be used to identify having been "glutened." It's as sign of systemic inflammation, or specific inflammation in the gut. If you have CD or NCGS, you'll want to keep an eye on certain factors, associated with abdominal distention. Shortness of breath, rapid heart-rate, blood pressure changes, dizziness, pitting edema (where you can press on a body part and an indentation stays for any period of time), and fatigue can all be alarming, and rightly so. Make sure that if this occurs, you let your doctor know, so that proper care can be taken to ensure your well-being.

It can also serve as a way to develop your treatment plan for dealing with those times when you are glutened, and hopefully circumvent the nastiest part of the situation and get you well, rapidly.

RG

GF Tortillas

This is my first attempt at tortillas, ever, but GF always brings an extra level of challenge.

I am giving this recipe, just as I made it, but next time, I will either reduce the flaxseed meal or leave it out, completely. It gives it a distinct flavor. We liked them broken into chips and want to try them with hummus.

The pizza version was better, in my opinion, than the regular tacos. I did forget to buy refried beans and sour cream, though! >_<  Also, my camera got smeared, at some point. heh. Sorry.

Here's the recipe:

2 c GF all-purpose flour blend (3 c white rice flour, 2/3 c potato starch, 1/3 c tapioca starch)
1/2 c flaxseed meal
1/2 c sorghum flour
3/4 t xanthan gum
1 t salt (would like to reduce this, in the future)
2 t baking powder
1 + 1/4 c warm water
1/3 c shortening
1 egg
Cornstarch for "flouring" the surface

Heat the water. Warm to hot is ideal.

Blend sorghum and flaxseed meal. Add 1/2 c. of hot water, and set aside.

Mix together the  GF all-purpose flour, xanthan gum, salt, and baking powder, until well-blended.

Add the sorghum/flaxseed meal mixture to the flour mixture, stirring until large crumbs form.

Add the shortening to 1/2 c of the water, and allow to melt. Add to the crumb mixture and mix well, until dough ball begins to form. Mine needed more liquids at this point.

Add the 1/4 cup of water to the same container used for melting the shortening so that any residual shortening is mixed with the water. Add a little of the water to the dough, about half.

Add egg white to the dough, and mix with hand. If you're using a mixer, use the dough hook for all. I ended up adding the whole egg. It was VERY sticky.

Allow to rest for a couple of minutes. By the time you wash your hands, it should be ready to form into balls. I used a 1/8 cup measure for consistent results. This makes a small tortilla. A 1/3 cup measure would make a large tortilla, but the large ones I made were unmeasured.

Lightly dust the rolling surface with cornstarch, and roll out, very thin. Shape the edges, but gently pressing them back

If the dough dries out, use the remaining water to dampen fingers and knead the dough. If you get it too wet, let the dough ball rest, and it will absorb the water. If the dough breaks, you can also dampen your fingers to touch up the area.

Place in skillet, on medium heat, and cook until top is bubbly, and bottom is lightly browned.

Alternate: If you leave out the flaxseed meal, your dough may be less "thirsty." Add 1/4 cup of water, as needed, AFTER the egg, or leave out the egg.

Makes 16.

Endoscopy: Diagnostic Gold or Impossible Standard?

A lot of folks discover that they have Celiac disease when the doctor proposes an endoscopy to explore the possibilities for their ailments. This is a good practice.

However, some people come to the knowledge that they cannot tolerate gluten because they went on a gluten free diet, either as part of the fad, or because they were ill and were told, either by medical professionals, by friends, or by doing their own research, to cut out gluten, then add it back in.

The main suggestion is that if you eliminate gluten, then add it back in, that you have an issue with gluten, but are to continue eating it until you have the endoscopy and/or blood tests done.

If you have been without gluten for a long time, you must subject yourself to weeks upon weeks of an agonizing gluten challenge in order to get accurate results.

My question is WHY?!

First of all, the gluten free treatment for Celiac Disease was discovered when the Netherlands experienced a shortage of bread in the 1950s. Children being treated for Celiac Disease improved. When aid came, and bread was able to be redistributed, the children that were being cared for began to decline, again. (A Brief History of Celiac)

If one of the major breakthroughs in this disease was the elimination of wheat products, why can that not be part of the diagnosis?

Secondly, isn't it against the Hippocratic Oath, not to mention, unethical, to induce disease that could bring about harm? There are instances when this is necessary, where symptoms need to be recreated so that the doctor can gather information about the details of the illness. In the case of Celiac Sprue, however, might a food diary assist?

When a diabetic presents with illness, the test is done, and the treatment is immediately given. The same is true of peanut allergy patients and Lupus patients and cancer patients. Celiac disease may not be the only disease where treatment isn't immediately forthcoming, but when a patient presents with symptoms, there is a lot of "hem and haw" going on.

Some patients are told that their being overweight rules out Celiac disease from the get-go. This is patently untrue! Obesity is one of the SIGNS of celiac disease! If that wasn't embarrassing enough, they must undergo a test for which they must undress, be sedated, and have their nether-parts exposed to near strangers, to rule out other diseases. ...And we're told this is the "gold standard."

I hope doctors and the medical field, overall, consider the human cost. It would be great for many of us to have a diagnosis, so we can have a record in our charts, wear medical alert bracelets, if necessary, and be taken seriously, as well as monitor our disease progress so that we can know if we're experiencing low-level poisoning and determine whether our health is actually improving. Many of us can't afford to take 3 months off work to allow for the symptoms that will inevitably come.

Wouldn't a better benchmark be the genetic markers? You can't have the disease without the gene or genes, and while intestinal recovery can come and go and relocate, the genes never move. They will always be present to be identified. Besides, there is a less likely chance of getting this one wrong. The tests are very accurate, and if in doubt, a rescreen can be done at any time, without significant harm or distress to the patient.

This test also side-steps the possibility of a patient being unable to produce IgA, which gives a false negative for some celiac patients.

This test, having the ability to be given at any time, can accurately evaluate a patient at any time during their course of recovery. This means that more patients can discover the true nature of their illness, come to acceptance sooner, and be well on their way to healing. And more patients documented as having the illness can allow the scientific body more accurate estimates to the prevalence of this disease within the population.

My recommendation, as a probable candidate for Celiac Disease and graduate of the health sciences, as a better standard for patient care and for the diagnosis of Celiac Disease:

On day of presentation:
1. Patient food and health diary
2. Genetic test, as Gold Standard
3. Nutrient counts in blood tests
4. C-reactive protein and other markers of inflammation in blood
5. Stool samples, to support disease process.

Next steps:
6. Short-term, monitored, journaled, and blood-monitored gluten challenge.

• Several weeks OFF of ALL gluten-containing foods 
• Recommend diet plan 
• Patient is to document all meals 
• Blood work each week or at the end of the GF period 
• Document improvement or lack of on GF diet 
• Challenge with gluten, no more than a week - and blood work checked for markers of inflammation

Regina Gates

Should I Get Tested for Celiac Disease?

My answer is: maybe. Yes, that's giving it to you straight. Without more specifics, that's the best I can do. haha!

Okay, the fact is, only you can decide. There are reasons for and reasons against.

1. Have you stopped eating gluten?

This is probably the biggest barrier to testing. If you have NOT been tested and are still eating gluten, but you've done a very short elimination diet, and you definitely want to be tested, KEEP EATING GLUTEN! Get tested ASAP, so if you test positive, you will know your tests are accurate and you can be well on your way to healing.

If you have stopped and have stopped for a while, more than a couple of weeks, check with your doctor, but you will likely have to go back on gluten before you can be tested and expect good results.

2. Will having a celiac diagnosis increase my insurance, or keep me from getting insurance?

I have no idea. I think the ACA is trying to keep that from happening. An increase may be more likely than prevention from getting insurance.

3. What are the benefits to having a proper diagnosis, complete with endoscopy and colonoscopy?

There are several. For one thing, you can add support to your gluten free lifestyle, and more effectively garner support from family members and medical practitioners who may think you're doing the diet for kicks.

Another is that you'll have a baseline and can monitor your healing and the effectiveness of your dietary habits.

Note: I expect this list to grow in time. Please pardon my dust. :)

What is Blepharitis?

What an odd word..."Blepharitis." It is obviously an inflammation of some sort, which explains the "itis" part. I just don't know what a blephar is...(goes to check this out)

Blepharitis is inflammation of the eyelid, especially related to the oil ducts at the bases of the lashes. It doesn't necessarily create a sty, but can cause a crust to matte the lashes together, resulting in discomfort. The eye can be reddened from the inflammation as well. Read more here: Mayo Clinic - Blepharitis

It is associated with celiac disease, though, not necessarily a direct result of celiac disease.

I have had this affliction on occasion. I always thought it was a childhood or allergy thing that you grew out of or only got on occasion. I have gotten styes before, but they are generally short-lived. I have not noticed a strong correlation with gluten poisoning, in my own case. I'm more inclined to blame the pollen counts.

Have you had blepharitis that was improved by a gluten free diet? Are you on a gluten free diet and have not had improvement in your blepharitis symptoms?

Thanks,

RG

Learning to Cook with Gluten Free Flours

It's an art-form, cooking. It becomes especially so when you are having to change the chemistry of your food. Well, you're not really wanting to change the chemistry, as much as to reproduce the effects of the chemistry in a round-about way.

...Yeah.

You see, gluten free flours are missing the very component that make dough rise and give it structure, gluten. Gluten is an elastic molecule that keeps the dough from breaking as it fills with little air pockets and expands. It's a binder, linking or cross-linking the ingredients in dough together. Yeast breads need lots of gluten, while soft breads like pancakes and biscuits and pie crust don't need as much.

In gluten free foods,  your binder can be xanthan or guar gum or even, to a lesser extent, gelatin. They act differently from each other and from gluten, so learning their behavior is the trick. For instance, too much xanthan gum, and your baked goods will eventually collapse.

To see xanthan gum at work, make yourself a mocha shake without it, take a few sips to get the texture, then add 1/4 teaspoon of xanthan gum, whirl it together, let it stand for a minute or so, then sip it.

What I have done to learn to cook with the gluten free flours is to always start with pancakes when trying a new mixture. I've done pancakes with rice flour blend (RFB) only, RFB + brown rice flour, buckwheat, RFB + buckwheat, RFB + millet, RFB + sorghum, RFB + sorghum + millet, RFB + sorghum + ground flax.

My latest endeavor is a good biscuit. I've not been happy with the numerous ingredients in the ones I've found online, or the fact that many call for a specific brand's mix. I want to make my own, and save a few bucks, thanks.

So, I continue to experiment. As far as biscuits are concerned, I've used GF Bisquick a couple of times, now, and like the texture, but the sweet flavor leaves something to be desired. To have a "meal biscuit" you need to add enough salt to overcome the heavy-handed addition of sugar in the original mix. Since I was running out of the mix when I made these cheddar biscuits, I learned a few things about how to make GF biscuits!

Next time, I'll try them from scratch!

MiraLax Is Gentle, but Is It Safe?

Miralax is a polyethylene glycol (PEG) laxative, which has been prescribed because it is "gentle."

However, PEG is used, experimentally to fuse mammalian cells together in the laboratory. I think it is probably fine, now and then, for relief or medical procedures, but I do not recommend it as a regular thing, and will survey the literature and watch the tabloids (just kidding!) for more information.

Fluffy, Dairy Free, Gum Free, No-Grit Gluten Free Pancakes

It seems every Gluten Free blogger has their own pancakes. The fact is, they seem to be the easiest place to start, and besides, how many people do you know that don't love pancakes?!

I never thought I would end up in the Dairy Free crowd, and to be honest, I'm not entirely Dairy Free, right now. I've gone back and forth with having milk, no milk, milk, no milk. But I think I'm going to start easing out of the milk, cheese, and other dairy products. This is for health reasons, and hopefully, a good effect is that I'll lose some more weight.

Yes, I know, pancakes aren't the best thing for weight loss, but if the amount of satisfaction I got out of eating these is any indication, they MIGHT just count toward foods that reduce appetite! They have a bit more fiber than the other pancakes I've made in the past.

I've tried millet pancakes, buckwheat pancakes, sorghum pancakes, and now, I think I have my favorites! My girls loved them, too. My son may be the pickiest eater, so we'll have to see how he likes them.

I hope you have an all-purpose GF blend on hand. If not, mix this up, first. You'll need at least 1 cup of the mixture:

 http://www.gygi.com/blog/2012/07/20/gluten-free-baking-the-conversion-chart/

So, here is the recipe, and how-to.

Fluffy, Dairy Free, Gum Free, No-Grit Gluten Free Pancakes

1 cup all-purpose rice flour blend
1/2 cup sorghum flour
1/2 cup ground flax
4 t. baking powder
3/8 t salt
2 beaten eggs
1 cup milk, divided into 1/2 and 1/4 cups
1/2 cup + 2 T piping hot water
1/4 cup cooking oil
2 T sugar

1. Begin heating the water. It does not need to be boiling, but it does need to be very hot.
2. Measure out and blend together the sorghum flour and ground flax seed into a medium mixing bowl.
3. When the water is very hot or boiling, measure and pour into the sorghum-flax mixture. Cover and allow to stand for about 5 minutes. You may want to turn your skillet on. I find the best results by using medium-low heat.
4. Meanwhile, mix together the GF all-purpose blend, baking powder and salt.
5. Beat the eggs, add 1/2 c of the milk, and the oil.
6. To the sorghum mixture, add the dry ingredients, mixing as well as possible, then the wet ingredients, and blend well. Add a little more milk, as needed, by 1/8 cupfuls, until desired consistency is reached. These do not need to be slightly lumpy. They'll cook up fine, even if smooth.
7. Check the skillet for readiness by dropping a little water on it and seeing if the water skitters and boils off. Pour by 1/4 cupfuls or desired size.

Tip: Flip when the pancake is bubbly on the top and dry around the edges.

Note: I encourage you to try these just as written, unless you have an allergy that precludes that. There is no vanilla, partly because I forgot, but they also didn't end up needing it. I think the sugar is optional, too. There is plenty of room for individuality without changing the recipe. After the first go, if you want, make your modifications. :) I loved these, as-is, with some margarine (non-trans-fat, still not the best, I know) and syrup.

PS. I don't have the best camera right now, so if you take a picture and would like to donate it to my page until I get my own, I will publish it and give YOU the credit. If you want to do this, please make sure you make them EXACTLY and that they are the prettiest of the batch. ^_^

Update: These reheat nicely! I wrapped them in aluminum foil and put them in the oven for a few minutes. They came out piping hot and not the least bit rubbery!

Why We Need to Differentiate Genome Augmenting Methods

It keeps coming up, and so I thought I'd write a blog post about it: Which are GMO's and which are not?

Wheat is not a GMO. If anyone was going to lie and say Wheat was a GMO, certainly the Non-GMO Project would, but they don't. Here, they list the current GMOs, here in the USA: http://www.nongmoproject.org/learn-more/what-is-gmo/

Wheat is on the "Monitored" list, but is not a current GMO. Rather, it has been bred to possess more gluten than wild-type because gluten is the molecule that gives bread its structure and texture.

So, aren't we just playing semantics if we harp about GMO versus nonGMO if the organism is genetically changed in some way?

Yes, and no. Biotechnological genetic modification is a specific process that has come under fire in recent years, partly for what the process can do to the environment, for the fact that it isn't required to be labeled, and for diseases that have cropped up in greater abundance than ever-before recorded. It's the dog of the family, meaning: it's getting blamed for everything.

But the way wheat has been changed is through a process that has been around for ages and ages, and in fact, happens naturally in the wild. We could wait around for nature to cause widespread mutations that benefit both the plants and ourselves, which could take eons, or we can force the hybridization process to benefit ourselves. If it hurt the plant, it would die.

It could be that the increased amounts of gluten in the wheat have caused otherwise nonreactive people to become ill, or it could be that along with the increase in gluten, another part of the plant that ends up in our food that might assist in the development of celiac disease and gluten sensitivity has increased as well. A lot of these changes don't occur in isolation.

Another reason why we might want to be careful with our terminology is because we want doctors and researchers to hear us and do something, anything they can, about these illnesses that are reaching epic proportions. If we come in, guns blazing, railing on about GMOs, then find out they really aren't GMOs and the doctor already knows that, I'm not sure how much the doctor will be inclined to listen. However, if the doctor realizes we know our stuff, he or she may be more inclined to hear our complaints and do something about it.

On the note of getting the doctor to listen, I did have a nurse practitioner say that wheat is a GM food. While I try not to judge someone's abilities on such statements, it made me pause. I think she is a GREAT NP and the office is AMAZING! I really love that place. I will use the office in the future if the need arises. So, no, I didn't "throw the baby out with the bathwater." It's just that the claim she made took me aback.

Stay well,

RG

Celiac Disease and Cold Sores

Well, this is my current situation, and so, I thought I would write about it.

The summary to this post, in case you're in a hurry: Cold sores SUCK!!!! (We don't say "suck"...but they do.)

Cold sores, or fever blisters, are not caused by having a cold or fever. They are caused by the Herpes Simplex Virus I (HSV-1). Other Herpes viruses include genital herpes and chickenpox. They also have similar mechanisms. A recurrence of cold sore or shingles or other outbreaks tend to happen when your immune system is looking the other way, or you are immuno-compromised, ie. being treated for cancer or you have immuno-deficiency. Here's a link with further details about Oral Herpes: http://www.nlm.nih.gov/medlineplus/ency/article/000606.htm

I'm writing this within the 72-hour period. I still have occasional tingles and itches and wicked nerve...zzzeerrrabbsz, followed by even more itches. I have swollen lymph nodes at my jaw on the same side, under my chin, and at my elbows. There is some mad immune-system stuff going on, right now.

So, what happened? Did I get the flu? A cold? Did I watch a class full of slobbery toy-sharing toddlers? No, I got glutened.

At least, I think that's what happened. All the symptoms fit. Also, I've been under tremendous stress, lately. A close family member was diagnosed with cancer.

Did I mention that I've started walking? Yeah, about an hour each time I go out. I'm averaging about three times a week, right now.

Increased sunshine + emotional stress + glutening = cold sore. Oh, yeah, it was bound to happen.

I think that having your immune system max out in response to gluten is a good way to reduce your immunity to other pathogens and antigens.

What have I been doing about it?

1. I made homemade Baby Bell lip balm. It's quick. It's fun. It feels ssssssssssssssooooooooooooo good.

2. Oh, right, I put my Clean&Clear moisturizer on it. OWWWW! But a good hurt. I think. It had that warm, sort of medicated lip balm feeling.

3. I put salt on it. Yeah, just table salt. No, it didn't hurt.

4. I started taking L-Lysine, an amino acid that we must get from our diets, as we can't make it ourselves, like we can most of the other amino acids our cells use. 1000mg, three times a day.

5. I slept when I felt like it. hahahahahaha! I got lucky, though, because I didn't have to be anywhere, much, this weekend.

6. I made sure to eat well.

7. I hydrated, as much as possible.

8. I mixed my homemade lip balm with vaseline. Any time I put on the lip balm, it begins to weep. :(

9. I've been taking a multivitamin, which I have not stopped. Since I think iron may be one of the hardest minerals for me to keep in adequate supply, I supplement half of a vitamin containing iron and half containing the other vitamin, which I think has better bioavailability.

Abreva lists the stages of a cold sore, here: http://www.abreva.com/about-cold-sores/cold-sore-stages/

Mine isn't sticking to that timeline. I'm a full 2.5 days early, by the Abreva page. My disclaimer is that it came on very suddenly (tingle to blister stage by late Friday), so this one may be preceding faster than usual, just because of that. I have no proof that anything I've done or am doing is making it heal any faster. In fact, these tingles in my face and swollen lymph nodes tell me I'd better tread carefully.

Okay, time for a snooze.

Regina G.