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Rice Rice Barley

posted by [personal profile] bugshaw at 02:58pm on 01/02/2012
For those of you still interested, the barley test has shown results of an achesome nature, as expected. But as usual, I did a barley flake and apricot museli breakfast, then tea, then breakfast the next day, and thought "Ooh, maybe barley is okay after all!" before succumbing in the early afternoon of Day 2. I'll probably be better around Day 5-7.

Dietician next week, I expect I will report results (dairy bad, wheat/rye/barley bad, lemon bad in unusual quantities) and they will check to see if I can still get a nutritious diet together for myself. I would be surprised if there's anything they can do about the foods.

More in than out, which I'm pleased about.
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There are 13 comments on this entry. (Reply.)
 

(no subject)

posted by [identity profile] stephdairy.livejournal.com at 03:16pm on 01/02/2012
It all sounds very complicated, but as long as the list of bad things is a smallish list you can keep track of, hopefully not unmanageable...

(S)
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(no subject)

posted by [identity profile] http://users.livejournal.com/la_marquise_de_/ at 03:22pm on 01/02/2012
More in than out is excellent.
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posted by [identity profile] fjm.livejournal.com at 03:39pm on 01/02/2012
I miss barley more than the other grains. It has a very distinct taste. Rye can--to an extent--be replaced with caraway flavouring,
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(no subject)

posted by [identity profile] bugshaw.livejournal.com at 10:49pm on 01/02/2012
I'll miss pearl barley risotto. But the taste of rye, not at all.
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(no subject)

posted by [identity profile] ghoti.livejournal.com at 03:42pm on 01/02/2012
Oh dear :(
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(no subject)

posted by [identity profile] bugshaw.livejournal.com at 10:53pm on 01/02/2012
At least I know why it hurts, and it's temporary.
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posted by [identity profile] woolymonkey.livejournal.com at 03:59pm on 01/02/2012
Is there a chance this means that you can eat barley once in a while but not for 2 days running?
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(no subject)

posted by [identity profile] bugshaw.livejournal.com at 10:52pm on 01/02/2012
Probably in small quantities (I tested with 1 oz per meal). If I can eat normal cornflakes (all main brands I've found contain barley malt, except special expensive freefrom ones) that would be great. Might be okay with the odd wheat crouton too.
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(no subject)

posted by [identity profile] woolymonkey.livejournal.com at 11:23am on 02/02/2012
My celiac friend from Surrey has to be picky about oatcake brands but finds the main brand corn flakes are fine. He says if it's just the gluten you react to, malt is generally OK, unless of course you're sensitive even to tiny traces, but you seem not to be.
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(no subject)

posted by [identity profile] bugshaw.livejournal.com at 01:48pm on 02/02/2012
That sounds promising.
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Free E-cookbook

posted by [identity profile] saare-snowqueen.livejournal.com at 04:27pm on 01/02/2012
A friend whose a fabulous cook sent me this link. There are several gluten free recipes and everything looks delicious and healthy. Maybe you will find some things in here you can eat and enjoy.
Hugs,

http://thestonesoupshop.com/wp-content/uploads/2011/07/StonesoupFREEeCookbook1.pdf
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(no subject)

posted by [identity profile] bugshaw.livejournal.com at 11:46pm on 01/02/2012
Bookmarked, there's some tasty looking stuff there! One cannot get enough of spicy lentils.
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redbird: closeup of me drinking tea, in a friend's kitchen (Default)

(no subject)

posted by [personal profile] redbird at 05:27pm on 01/02/2012
More in than out is good, and knowing is good.
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