One of the most important things I learned a few years ago was how to make nutritious food at home. Yes, I always loved to cook, but the food I loved to cook was laden with my favorite foods, most of which I now need to avoid. And of course, I was a bit dependent on that box of chicken stock or cream of mushroom soup from the grocery store! Now I have so much more confidence in the kitchen because I am not dependent anymore on processed foods. To top it all off, the foods that can be cooked in your own kitchen are going to be more nutritious than any food you can get in the grocery store or a restaurant and of course, they will be much more safe from contaminants and toxins. It’s been at least 3 years now since I first started taking the online classes by GNOWFLINS and at that time, I was learning traditional food preparation as outlined in one of my favorite books by Sally Fallon called Nourishing Traditions. This is the main book that got me started with traditional food preparation but I was intimidated by the idea of cooking everything from scratch. When I found out that GNOWFLINS had online classes to teach me these basics, I had no hesitation to get into those classes and can you believe that I am STILL in her classes every week? Yes, she has since built upon these classes to include all kinds of offerings including cheese-making (for those who can still have dairy), naturally fermenting foods, dehydrating classes, and so many others. The pictures in this post represent just some of the foods she helped me learn to prepare for optimum nutrition. However, what prompted me to do this post was that she is now tackling the hardest thing for most of us and that is cooking around allergies/sensitivities! This is a class I have been looking forward to for many months now. If you are intimidated by the food restrictions you or a family member needs to avoid, look no further. Wardee will take you through all the common food allergies/sensitivities and help you learn how to cook nutritious alternatives with real food, not packaged food lacking nutrition! She understands your needs because her family has had great results in adopting these changes and have seen great health benefits along the way. Whether you are gluten-free, nut free, soy free, egg free, etc., Wardee will help you get around these allergies/sensitivities with ease (it CAN be done) and enjoy your food again! I owe a lot to Wardee because she really helped me get started on this journey to healing by her wonderful teaching skills and encouragement along the way. There are videos, PDF print outs, forums and more that are included in her eCourse packages but most exciting to me is that you have unlimited access to ALL prior classes and you can learn at your own pace! What a bonus feature! I still go back and refresh myself on how to make certain foods (I’m a visual learner) and just love the video format. It’s like having a video cookbook at my fingertips 24/7! So, if you are ready to get some nutritious and allergy free cooking going in your home, I highly recommend these classes. There is no long-term commitment but you do get a better deal when you buy the year in advance. And I want to let you know that although Wardee did not have an affiliate program for the first two years I was taking her classes, I am now happy to be an affiliate for her since I already promote her classes regularly. So, if you do decide to take these classes, you can also support my blog and Facebook Support Group efforts by using the links on my blog or in this post. Happy cooking!
This is going to be a very quick post. I just HAD to share with you something and it’s last minute and time sensitive. I’m really sorry I am delivering this so late but the classes I have been talking about on Traditional Food Preparations by GNOWFLINS have been on my mind. Mainly because it seems like every single day I bring a skill into my kitchen I have learned from these fabulous classes. The reason it’s so important to get this post out today, is that I just remembered while I was making my yummy homemade almond butter, that the price of the classes are going up by midnight tonight! I feel terrible I didn’t post this a few days ago to give more of you a chance at the lower monthly prices but this just occurred to me now that you should at least have the chance to lock in the wonderfully low rates I have been enjoying. Seriously, I am in the middle of making my almond butter and stopped to put this post up to give you as much time as possible to get in on the lower price. If you sign up before midnight tonight, the prices will stay as low as I have been paying for over 2 years! And they will be locked in for you too.
When I was first diagnosed with Hashimoto’s Thyroiditis, I immediately thought the doctors would have a handle on it and give me the right pill and I would live the rest of my life having control over this disease. Why do you think I thought this? Because I was told by my doctor that a pill would take care of the symptoms and I would live a healthy, long life because of it. That has never played out as true and honestly, I know no one in the Hashimoto’s community who has had that experience either! But, because my doctor said this to me, I spent years believing all the symptoms I was having had to be from “something else” and that I should never question that the thyroid medication might not be controlling my thyroid symptoms, especially since my lab results were “normal.” Boy, was I lead astray. It didn’t help that I had never heard of the condition prior either. I just trusted my doctor which is the way it was for me back then, now about 20 years ago! I sure wish Dr. K’s book was available back then! And as you will find out below, I wish I had access to the supplement I found this year which has really just changed my life and I am not the kind to joke around about that! Keep reading though because I have gone through a LOT to get to that point and I know I had been doing a lot of healing and want to share what I learned before that. Keep in mind as you read this that this is my journey. I am not a doctor and not an expert but I like to think I AM an expert in the suffering Hashimoto’s deals to us as a community and that is why I started my blog and I am thrilled at how far we have come since I started my blog over 10 years ago! It is so encouraging! There is so much more to help the community than when I was diagnosed so if you are a new sufferer, take heart, you have a LOT of support if you just make a point to find the help. So, today I thought I’d take a “snapshot” of the journey I took. It only contains the highlights as most of us know how terrible this journey can be when trying to find anyone to listen. You feel alone as you walk this road without support. That is why I created my support group. Not necessarily for answers, but for emotional support (although there are many resources now available you can find there to hook up to). I want this post to be a “snapshot” of my journey so you can see that nothing usually gets better without trial and error and that you must depend on your desire and intent to get better in spite of what your doctor might be telling you is not related to your disease. Truly, they don’t always understand autoimmune thyroid disease. They look at your TSH and make a determination that you must be fine, not realizing you may have a full blown attack going on inside of you. Here’s my journey in a quick and precise, order of events (with autoimmune disease, there is no real “quick and precises process” so I have made it as precise as possible) which I may go into further in the future depending on the interest level (all the steps below began about 15 years ago and progressed steadily over the last 15 years):
Some people who have Hashimotos Disease and also know they have a Leaky Gut decide to take on the GAPS Diet. But before you make that decision too quickly, please consider the check list I feel is most important when approaching this diet ahead of time so you are prepared emotionally, physically, and financially, for such a decision.
One thing that I keep going back to as I make this journey through Hashimoto’s Thyroiditis is that this disease is not much different than any other disease in that there undoubtedly is a root cause. Not many admit to that, but as I research natural remedies, one thing keeps coming up: diet is key. Okay, that is no surprise to most of us. But one thing which is making a popular comeback is the idea that we might just be preparing our foods wrong. Huh? Many people I talk to cannot figure out what I could be suggesting. It is still a “foreign subject” to many Americans. Everyone knows that white flour is inferior to whole wheat but why would preparation be an issue? Isn’t it just that whole wheat is “better” for you. But why can’t we digest it properly?
Update: Please see my follow-up post here describing how I did not do the TRUE gluten free diet properly as suspected in this post. My conclusion in the post below that it would not help is only based on doing it improperly. This post describes the proper way to do the gluten free diet. My journey shows the need for great care in understanding whether you are doing something right before concluding it doesn’t work. 🙂 And this post describes the success it had! _________________________________ For many years I’ve wondered if I could somehow reverse my Hashimotos Thyroiditis by finding the “root” problem. I began to entertain the thinking that there was a connection between autoimmune thyroid disease and gluten sensitivity. After some research, I found articles that seemed to point me further in that direction like the following one from Mary Shomon: According to research recently reported on in the medical journal Digestive Diseases and Sciences, a significant number of patients with autoimmune thyroid disease also have celiac disease. Celiac disease is a disorder that causes the intestines to react abnormally to gluten, a protein found in wheat, rye, barley, oats, spelt,kamut, and other related grains. “…researchers found that…organ-specific autoantibodies (i.e., thyroid antibodies) — will disappear after 3 to 6 months of a gluten-free diet.”