Meet Grizzly, He’s Itchy Too
September 30th, 2009
Grizzly is the bigger black one sleeping. Aren't they both so cute.
I was talking with my two friends that just got a little German Sheperd puppy named Grizzly. Isn’t his picture soo cute. Well he’s eating a lot and growing fast. They just mentioned to me that he’s been itching and having some skin sensitivity issues. The vet has claimed one thing, but the owners are thinking it could be a wheat or even as far as gluten intolerance. Gasp, what! Even dogs can have allergic reactions to food too. Upon some research they found out the the breed has a history of this. As they’re telling me, I’m in total disbelief that dogs can’t withstand some wheat. I looked it up myself and find some info here in this book. There are many other sources that say the same thing about this breed being wheat intolerant.
So if the doctors first diagnosis doesn’t start showing results they might start trying a different diet and me and Grizzly will both blog about it.
Ginger a Day Keeps the Eczema Away
September 29th, 2009
I eat about a silver dollar sized piece. Sweet and spicy.
This past week has been a time to come up with new routines. In the morning after some almond milk I have a little piece of crystallized or candied ginger. Ginger is a known high anti-inflammatory food. It’s been used for centuries as a health benefit for pains, allergy reduction, nausea and even for your common cold and flu. Since eating plain ginger or even cooking with it everyday doesn’t really fit into my menus I take a little nibble the crystallized version instead.
Crystallized ginger generally has a simple process of slicing young ginger, cook down with a sugar, strained, rolled in sugar and then dried. Many sites I read show that the benefits are still there in this process. Obviously ginger root and even supplements have been gotten more and more popular but nothing beats the real thing.
The candied variety is sweet and spicy. Over time it becomes less and less spicy in my mouth and more delicious. I do happen to like ginger based alcoholic drinks as well. Why not have a dizzying drink with an anti-nausea fighter to pick you right back up.
Day 14: Itch Factor 5. Is it the Air or the Beatles?
September 28th, 2009
I have been asked a lot as to the progress of my skin. It’s been two weeks now and there have been lots of ups and downs. Since coming back from my weekend trip, my skin has smoothed out considerably. Don’t get too excited because I was in Southern California and relaxing. Just the relaxing alone may have reduced my stress and healed some major trouble spots for the moment. The most noticeable areas are the neck and behind the legs that have gotten smoother and less flaky from the weekend. My inner arms have not changed much, they are still flaky, dry and itchy. Additionally right around the eyes are a little less dry, but still red though.
On the contrary last week prior to leaving it was a little less scaly than when I first started this journey but still very itchy and raw in some areas like the neck and inner elbows. My eyelids were peeling quite a bit. It doesn’t sound possible but it was. I’m still not really able to fully turn my neck due to tightness and some rawness as well.
I did find out this weekend that makeup can do wonders to hiding redness. Also I was outside and moving around playing Beatles Rock Band more. Could it be singing the Beatles makes me happy and clears my skin? Could it be the So Cal sun helping me? Sleeping with my hair wet last night adding moisture in the air? Maybe the excess olive oil intake at Bazaar. Or could it be the good times, relieving my stress?
Well in conclusion, it’s been two weeks and there has been a little improvement but it seems there are many environmental factors that are not making it clear as to whether gluten-free is making a substantial change in my skin. While I’m back at home I’ll give you all and update the end of week to see if my skin starts a decline or steadies in it’s progress. Also please remember to be gluten-free generally will take more than just a week or two of eliminating to see it completely out of my system and the longer term effects on my eczema and overall skin.
My Itch Factor today is about a 5. Not itchy, not scaly when I woke up. My arm and behind the legs seem to be retaining moisture better today than the end of last week. It’s a good day today.
Thanks everyone for asking and tracking. It’s making this so much more fun than I thought it would be.
How Bazaar by José Andrés
September 28th, 2009
After months of waiting and rejected reservations, this Saturday I finally got to wine and dine at one of the most amazing restaurants, Bazaar by José Andrés in Los Angeles. Over a year ago I bought a cookbook for a friend to celebrate, La Diada de St. Jordí. (Gotta love Catalonians) Anyways that’s when I came upon the most amazing recipes by a guy named José Andrés. He has revolutionized Spanish cooking and tapas in the US. Soon after I found out he was opening a restaurant in LA!
Sweet and amazing "Corn on the Cob". Corn nuts and polenta.
The night was eye opening, an adventure, a magic show and very bizarre indeed. Upon arriving there were a lot of questions about what would be gluten-free and whether I’d be able to eat anything. Everyone was concerned that I would have to pass up on possibly the best dinner of the year. My thoughts on this are, the finer the restaurant the less they need to use wheat and flours, gluten-fillers. French sauces doesn’t count in this statement since basic rues are always made with flour.
Anyways on to the food. It’s traditional and molecular gastronomy all in one place. (Check out the photos for some of the foods. If you plan to go here and want to be surprised don’t look at the pics)
Classic and Modern Olives – One dish had classic olives on skewers and the other plate were these little liquid balls that were soaking in olive oil. Server comes up to the table with a jar of floating little green balls and dishes them out. They sit like a little pillow in your mouth and with a little pressure breaks open to reveal the essence of olives. Just amazing.Click here to see all the pictures and to read about more of the dishes
Southwest Snacks Do Not Fly
September 27th, 2009
Southwest snacks are not gluten-free
This weekend I have been travelling with Southwest Airlines, your standard cheap fare and every walk of life airline. (Virgin America has been my other normal lately as they go everywhere I ever really want to be.) While reading Sky Mall and how I can get a Slanket (total rip of the Snuggie), Harry Potter Lord Valdemort Wand and the World’s Largest Crossword Puzzle all in one place, the attendant comes around with snacks. On other flights I have been indifferent to the peanuts and pretzels, but today I’m hungry and feeling faint from the previous nights. More about the Saturday night food adventure later… Back to the story, I’m thinking that the peanuts are probably going to be just fine for my altered eating habits. Peanuts and pretzels come and the high of going home drops to low when the ingredients show wheat flour and are not gluten-free. Is it that hard to make some nuts without wheat? Couldn’t you just get some nuts, toss ‘em in some salt, bag ‘em and eat ‘em?! These nuts won’t fly. Southwest stopped carrying raisins too.
Next time I’ll have to remember to bring my own snacks. I’ll have to pull out my own snacks when everyone else is crunching on nuts, and when I pull them out they’ll be wrapped in a napkin like a little old lady who stole half the morning continental breakfast.
Haribo Gummi G-Free Goodness
September 26th, 2009
Oh how do I count the ways I love Haribo. This is a company I’d like to take a tour of their manufacturing facilities. Could you imagine millions of tiny little gummi bears popping out of machines and into packages and into my tummy. I was so happy to read the ingredients and find out that Haribo Gummi Bears are totally GLUTEN-FREE!! Hooray. I feel like dancing knowing this is true.
From the Gummi Cellar. There's a lot to get through.
Up close and personal with the Haribo Bears
Weekend Away
September 25th, 2009
Before and After: Gluten Free Fekkai
September 25th, 2009
Gluten-free Fekkai Shampoo
Last week I got the chance to take advantage of a free giveaway that Saks Fifth Ave has on Frederic Fekkai shampoo at a shampoo swap. Pretty much you bring in an old bottle of any brand shampoo and they exchange it for their own. Now I’m not sure whether this is genius marketing or a totally money hole for Frederic, but I assume any brand charging $23 per bottle of shampoo has enough money to give away a couple hundred bottles at Saks.
I happen to be first in line and suprisingly there were not a ton of people there, but I traded a random bottle of cheap shampoo and got an Olive Oil Moisturizing Shampoo. The shampoo is not only gluten-free but smells soooo good. Frederic Fekkai has more a neutral smell, like it’s not too florally girly and not manly but just right. I’ve used this brand once before and it works awesome. It’s a bit hefty of a price for something you use for a few minutes and then wash down the drain, but I find I use less of good products. If you get a chance try it out.
My head and hair are gluten-free and so can you.
Screw up 1 : Very Gluten Green Juice Blend
September 24th, 2009
Wheat and barley grass are a no go.
I screwed up today. It’s my first rookie gluten mistake. I was thirsty, really thirsty and had bought a Very Green Juice Blend. Somehow I was thinking that vegetables and grass were going to be just fine. I take 2 huge gulps and then decide to see what the heck is in this tasty thirst quenching beverage. The two main grasses are wheat grass and barley grass!!
I looked it up and found out that the sprouts technically don’t contain gluten, but most gluten-free people steer clear from it, since the manufacturing process is likely to have seeds fall into the batch.
Now I’m thirsty and I have to make someone finish this. I have to get this evidence out of my fridge quick. Paranoia is setting in. First denial, then guilt, then anger, sadness and regret. One last stage left… Oh Green Juice Blend I forgive you. Next time I’ll get the carrot or the berry or the orange, they’re better than you anyways! Aaaaaand back to anger.
God Loves Kimchi
September 24th, 2009
Yes, it has a handle in the case you want to carry it down the street, on a picnic, tie it to your bike or reuse it as a trick-o-treat bucket. Some parents are ghetto like that.
There must be a God if kimchi is gluten-free. Kimchi, a little pickled cabbage, made my fried rice today superb. I used brown rice chopped up some kimchi and the standard peas and carrots and diced cured pork (not to be mistaken with diced ham**some of you know about the diced ham nightmare, that’s a whole other 90 day blog or honestly 365 day blog).
Anyways Cosmo’s brand Kimchi uses rice flour in their ingredient list. The saltiness of the anchovies and seasonings in it are perfect for this dish. No recipe for this, just see what’s in the fridge and throw it in. I’m no Iron Chef, I’m more like a Chopped contestant and the guest judge is the holy one…and I still get booted off first round.
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