Washingtonians Come Together! Washington Peeps

[Chickielady]

So here is what transpired after I hit my head with the T-post pounder. My 16 year old was watching me pound them in, when it hit me he asks "did you just hit your head?". "Dad, your bleeding, DAD YOUR BLEEDING BAD!". So I just bent over to let it bleed. I told him to go get me a towel. He runs in and tells my DW that I hit my head and might need stitches, she just laughs(because he got one paper towel). He grabs 1 sheet of a paper towel and brings it out to me. I tell him I need more since it soaked in half a second. He runs back in and brings the whole roll. At this point my DW is thinking at first, yeah right about the stitches, until he grabs the whole roll. So she comes out and sees me bent over with a wad of paper towels on my head. I show her the gash and she brings me a full towel. We went to urgent care and got the 8 staples to close it. I am not going to post a pic, just look at CR's graphic pic a few posts ago. Looks exact same and in same spot. So now I have a gnarly scare on my head.

Yup, we need to wear a hard hat whilst pounding !!!!!!!!!!!!!!

 

[Chickielady]

I had to stitch up one of my EEs back in spring. She submits to easy and the boys cut up her side. Took 4 stitches to close the gape. As much of a spaz she normally is, she laid there and let me fix her up. I didn't have any issues treating her the entire time. She apparently had it figured out on what I was up to.

I didn't stitch any of the dog attack victims. There were punctures and you don't stitch those. The one girl I thought I might have to anyway because she was so bad, but I wasn't comfortable stitching that since the muscle had a hole in it as well. I kept it very clean and it started healing.

Sounds like you did the right thing !

 

[Chickielady]

Well, I hope so! When I did GF the first time, I was disheartened when I didn't feel any better. I think that a lot of my symptoms stem from the neuropathy and fibromyalgia that I was later diagnosed with, which are similar to things celiacs can suffer from. It is like the "chicken or the egg" thing! It's kinda hard to say which symptoms are from which issue

. I've been delaying in going back to the GF diet the last couple years, probably due to denial and frustration and maybe even hope the celiac just "went away", haha!
Not yet but I will certainly look for it! Besides baking it yourself, it's hard finding good GF bread, if I remember correctly! Truly, we (my whole little family) need to do an entire lifestyle change to really get healthy. It will be interesting to see how trying to eat more, I think the term is, "Paleo" affects my syptoms. I just hope I still have time to get my 12y/o on board to develop good habits so she doesn't have to struggle like I have the last 10+ yrs, being that this neuropathy and celiac can be genetic.

I wondered about that since in order for it to be truly GF either the equipment has to be thoroughly cleaned in between GF & non-GF product or it needs to be made in a different facility. People with gluten-intolerance can usually handle small amounts of gluten but those with celiac can have an auto-immune response with basically a crumb.

Quote:
Isn't it amazing how many names "wheat, rye and barley" can go by?!!
I do like a couple gluten-free beers I've tried! La Choy Soy Sauce is GF, last I checked. It's safest just to buy produce and meat and make your own stuff, unfortunately.

I have also had issues with Soybean oil...soy, and maybe a few other things and am getting allergy patch testing next week.
So, maybe that is your issue too ?
You can be Celiac and have allergies.
Doc discovered that if I take an anti-hystamine I feel better (but sleepy) but it helps relieve the athsma-breathing restrictions, so yeah, it is an allergy.

 

[Chickielady]

Time to break out the high doses of vitamin D

I saw "Happy Lights" on sale at Joanne's by the check stands...a light box you set up and sun yourself with...ever try that ?


You'd think sitting in front of the puter on BYC everyday would make us HAPPY enough !!!

 

[Greg Richardson]

For those of you regarding Gluten here is some more info that might help and some good resources to enjoy food..............




It's a gluten-free-for-all

Monroe bakery one of many places that sells food without this protein

Ashley Stewart, Herald Writer

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  Mark Mulligan / The Herald​

  Dawn Purbaugh places freshly iced cookies on a rack inside her Monroe bakery, Guilt Free Goodness, on Thursday afternoon. Everything in the bakery is gluten-free, from the cookies and cupcakes to the loaves of bread and pizza crusts.​
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  Mark Mulligan / The Herald​

  Dawn Purbaugh (right) helps customer Nick Beymer choose a selection of gluten-free cupcakes at her bakery, Guilt Free Goodness, on Thursday afternoon. Purbaugh was looking for baked goods to celebrate a gluten-intolerant friend's birthday. Beymer said he was "utterly impressed" by the selection he found at the bakery, leaving the store with a dozen cupcakes, a brownie and a cinnamon roll.​
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  Many of the cupcakes at Guilt Free Goodness are vegan as well as gluten-free.​
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  Mark Mulligan / The Herald​

  Pastry chef April Bakula brings out a fresh batch of cupcakes to stock the shelves.​
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  Mark Mulligan / The Herald​

  Gluten-free pretzels, muffins and sandwiches made on gluten-free bread are all available at Guilt Free Goodness in Monroe.​
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  Mark Mulligan / The Herald​

  Baker Dawn Purbaugh mixes icing for a batch of cookies inside her Monroe bakery, Guilt Free Goodness on Thursday afternoon.​
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  "Yes, it is all gluten free," reads the sign over the bakery as Timmy Oelrich checks on a rack of baked goods.​
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  Cupcakes wait to receive their finishing touches.​
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  Mark Mulligan / The Herald​

  Pastry chef April Bakula puts the finishing touches on a batch of gluten-free cupcakes.​

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  The Dish blog​

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Chef Dawn Purbaugh was diagnosed with celiac disease when she was 7.

Purbaugh, now 41, said it was hard back then to find foods made without gluten, the wheat-protein that made her sick.

Today, gluten-free products are so popular that she can buy foods that accommodate her illness from nearly every grocery store, and support her own business selling them.

Every day, Purbaugh serves more than 100 customers at her Monroe-based bakery, Guilt-Free Goodness.

A decade ago, it seemed that few people had a problem eating gluten in bread and other foods. Now millions do.

Gluten-free products fly off grocery shelves, and restaurants advertise meals with no gluten.

Some churches even offer gluten-free Communion wafers.

Are there more people with the problem or is it just another food fad?

It might be both, studies say.

Americans will spend an estimated $7 billion this year on foods labeled gluten-free, according to Mintel, the market research firm.

The best estimates are that more than half the consumers buying these products -- perhaps way more than half -- don't have any medically diagnosed reaction to gluten, said Melissa Abbott, who tracks the gluten-free market for the Hartman Group, a Seattle-area market research organization.

Some people buy gluten-free because they think it will help them lose weight, she said.

These "fad dieters," as Abbott calls them, are the largest group of consumers in her research.

But gluten-free products aren't always healthier, she said.

Foods that replace gluten with other ingredients, such as rice, tapioca and potato starch, instead of omitting the protein, have added processed fat and starches.

"Studies have proved that celiac patients who ate these products over a period of time actually gained weight," Abbott said.

Other people mistakenly believe they are sensitive to gluten.

"We have a lot of self-diagnosing going on out there," she said.

For more than 10 years, Abbott has been tracking the gluten-free market by shopping with consumers and unpacking groceries to see how they use products.

She said that many of the people she has visited who believe they react poorly to gluten might be mistaken.

"They will say, 'Oh, I'm totally allergic to gluten,' but when we open up their cupboards, we see beer and other products that they haven't been having a problem with."

Still, research suggests more people are truly getting sick from the gluten found in wheat, rye and barley, but the reasons aren't clear.

In 2009, a research team led by the Mayo Clinic's Dr. Joseph Murray looked at blood samples taken from Americans in the 1950s and compared them with samples taken from people today, and determined it wasn't just better diagnosis driving up the numbers. Celiac disease actually was increasing.

Indeed, the research confirms estimates that about 1 percent of U.S. adults have celiac disease today, making it five times more common now than it was 50 years ago, Murray and his colleagues reported in the July 2009 issue of the American Journal of Gastroenterology.

That translates to nearly 2 million Americans with celiac disease.

Some scientists suggest that there may be more celiac disease today because people eat more processed wheat products like pastas and baked goods than in decades past, and those items use types of wheat that have a higher gluten content.

It might also be caused by changes made to wheat, Murray said.

In the 1950s, scientists began cross-breeding wheat to make hardier, shorter and better-growing plants. It was the basis of the Green Revolution that boosted wheat harvests worldwide. Norman Borlaug, the U.S. plant scientist behind many of the innovations, won the Nobel Peace Prize for his work.

But the gluten in wheat may have somehow become even more troublesome for many people, Murray said.

Ashley Stewart: 425-339-3037; [email protected].

The Associated Press contributed to the story.



Glossary

Gluten: A protein found in wheat, rye and barley that helps dough rise and gives baked goods structure and texture.

Celiac disease: An autoimmune disease, triggered by gluten, that causes the body to attack the intestinal system, creating symptoms such as abdominal pain, bloating and intermittent diarrhea. Celiacs don't absorb nutrients well and can suffer weight loss, fatigue, rashes and other problems.

Celiac disease is different from an allergy to wheat, which affects a much smaller number of people, mostly children who outgrow it.

Gluten sensitivity: The condition of people who suffer bloating and other celiac symptoms but test negatively for the disease, diagnosed through blood testing, genetic testing or biopsies of the small intestines.



Shop

Snohomish County is studded with stores selling gluten-free goods. Here are a few:

Guilt-Free Goodness: 14957 N. Kelsey St., Monroe; 360-794-5266; www.guilt-free-goodness.com.

Janell's Gluten Free Market: 7024 Evergreen Way, Everett; 425-347-3500;www.janellsglutenfreemarket.com.

Just for the Health of It: 9214 State Ave., Marysville; 360-691-9713.



Beyond baked goods

We expect to find gluten in our baked goods, but the protein is also used to thicken or firm up other foods.

Here are five foods with gluten that might surprise you:

1. Blue cheese

2. Instant coffee

3. Wine

4. Lunch meats

5. Salad dressings, soy sauce and mustards



Gluten-free class

Learn to bake gluten-free for the holidays at a free class from 2 to 3:30 p.m. Dec. 1 at the Lynnwood Library, 19200 44th Ave. W. Call 425-778-2148 or check www.sno-isle.org for more information.

 

[Chickielady]

I agree with you there. Just based on their advertising budgets, I'd say that Big Pharm wants people to be ill so they can buy moire pills. I think the AMA is complicit as well.

What we really need is a cure for hypochondria. My placebos aren't working.

 

[Chickielady]

I had to finish the fence with 8 more posts to pound, I did wear a helmet for those. Mostly because it was the next day and really did not want to go back to urgent care.
Nice!

Oh I can see this happening with a football helmet on.................

I refuse to use a T-Post driver, for one, I am too short, for two, I've seen too many people hurt themselves !!!!!!!!!!!!!

 

[Chickielady]

I think it's a requirement, to be on this thread.

Haven't a couple others also split open their heads?

Russ

Cheryl

 

[Chickielady]

So everyone is talking about Vitamins and what they take. Here is my daily diet..: I drink 2-4 cans of diet coke everyday, eat around 6 of those bite size candy bars a day. Have 2 chicken sandwiches on bread with extra gluten in it and get about 4 hours sleep a day. two hour nap when I get home and 2 hours before I go to work at midnight.
Every year when I go in for my annual physical my doctor says. "everything looks GREAT, keep up whatever your doing"

he is telling the truth here too !!!!!!!!

 

[Chickielady]

High doses of fish oil help me (I'm bipolar) but it's really hard to take enough. I'm supposed to take 6000 mg a day.

It can really upset the tummy. If I take less it doesn't do much for me, so I tend to not take it. ugh. And it is stored in the freezer so I don't see it, and I'm not reminded to take it.

I do really good at taking my supplements (doc says if I don't then I need to go get shots !!!)
BUT after a few days I forget.......................