Nutrition and Baking

I am beginning to work with a nutritionist who will help tackle my inflammation and get the proper nutrition that I need so my body can function properly. I will meet with her twice a month for the next 3 to 6 months. I will learn about how foods impact my body. The first topic on Monday will be green vegetables. My nutritionist travels a lot which is great since she can relate to the difficulty of maintaining a balanced diet while on the road. Her first tip was to bring a small blender or the Magic Bullet Blender to make nutritious shakes. I'm excited to learn more and share what I learn so that I can help others. 

On another note, I made my first from scratch cake. It was gluten-free using sugar in the raw. I followed the King Arthur Flour gluten-free chocolate cake recipe. I made a few adjustments. First I used a gluten-free flour that already has xantham gum in it, which is needed to hold baked goods together since there is no gluten. It is a corn based carbohydrate but in recipes only a half or full teaspoon is required. The flour I used is called Better Batter which I found at MOM's Organic Market. The other adjustment I made was to add the sugar in the raw to the wet ingredients so that it can dissolve since it is more coarse than refined sugar. Lastly, I used Himalayan pink sea salt for the salt addition to the batter.  I've learned that Himalayan pink sea salt does not raise your blood pressure and has essential minerals that we need unlike processed refined salt. The cake turned out great, better than I expected. I was concerned it would be dry and grainy but was actually moist and had a deep chocolate flavor. Although slightly more dense, it's very comparable to a normal cake.

My challenge was making the buttercream icing. I was sure that I could substitute sugar in the raw for powder or refined sugar, but I completely overestimated the ease of melting the sugar in the raw using my softened butter....it wasn't happening. So I decided to pour my icing into a saucepan to attempt to melt down the sugar. It melted but was still grainy and my icing turned into a glaze. I tried to put the icing in the fridge to stiffen it up but since I was eager to try the cake, I used the icing as a glaze and poured it over the cake. Next time I will melt the sugar before blending it with the butter and milk and see if that produces a smooth icing.  

Overall, I am excited to have a go to gluten-free cake recipe using sugar in the raw for those cupcake cravings!

Pictures of the gluten-free flour, Himalayan pink sea salt and completed cake are below.

Holistic Health: Blood Work Results

Today I had my follow-up appointment with my holistic doctor to review my blood work which was presented in a 29 page functional health report.  The report identifies biochemical imbalances in my body. It covers pretty much everything from vitamin levels, body functions, the body's response to things like stress and allergens, blood cell count, athletic potential and the ability to recover from injury (which to my surprise as a non-athletic person, is in the normal range).  You name it's in there. The report also includes supplement recommendations and a list of aggravating drugs.  Imbalances that are deficient or in excess by 25% or more are highlighted.  The good and the good news is my list of deficiencies and excesses were short and not too far from the 25% limit. By paying attention to my symptoms and responding to my symptoms early, I can bring balance to my body and prevent future and permanent damage. 

I cannot say that I was surprised by my results. My immune response and inflammatory process is dificient, in addition to my red blood cells (anemia) and liver function.  I knew that I was anemic but learned today that I am not deficient in iron as I've believed but deficient in B12.  Another interesting thing I learned is that my liver function deficiency is related to a congested liver (not liver disease) likely caused by medication.  Other deficiencies include vitamin D and zinc. In general my results are saying my immunity is low and I am not digesting my food so nutrients are not being absorbed in my body.  Just a note, my gastrointestinal body function tested as normal which is a blessing considering my digestive issues.

The doctor confirmed that I have gluten and sugar sensitivities. Again, I'm not surprised by the gluten sensitivity since I've noticed fewer digestive issues after consuming gluten-free products. The sugar sensitivity is interesting to me. I know I eat a lot of sweets, so I was expecting high glucose levels and possible pre-diabetes, but I have an intolerance to sugar which is contributing to my digestive issues.  I will have to research this more. 

I am going to start taking supplements to tackle my deficiencies along with a diet that excludes gluten and sugar (honey and sugar in the raw are allowed) for 3 months to get my body balanced and to reduce the inflammation. While I will miss my beloved sweets, I am very interested In seeing how my body responds to this change.  Not sure how I will feel in a month, but at the moment I believe 3 months of sacrifice beats a lifetime of food deprivation while trying to manage future chronic diseases.  I will start this plan in a couple of weeks after my trip to Paris and Thanksgiving.  I will even forego cupcakes at my belated birthday Cupcake and Champagne party next month. Sigh.  Hey, does champagne fit into my plan?!  Stay tuned.

Whole Foods

Last night I went into Whole Foods for a few items.  I was interested in a frozen gluten-free pizza and was drawn to the Amy's brand since I know they make natural and organic foods.  As I looked at the crust options which were organic flour, cornmeal and rice.  I was immediately drawn to the rice crust since it is both gluten-free and less likely to cause inflammation but it was vegan with fake cheese or no cheese and I wanted cheese!  I then considered the cornmeal option since I've enjoyed that type of crust in then past. Curious about the inflamamation factor, I googled 'cornmeal inflammation' and was surprised to find it was so high at -417! No way!  I then googled organic flour and I came across an article that said organic wheat flour was not good for you, so I assumed organic white flour certainly wouldn't be.  In the end, I chose the rice crust option and decided to add my own cheese to it, goat cheese was my choice. I left Whole Foods with some great items including their cold-pressed juices and sweet potato chips but I was also reminded that not everything in Whole Foods is healthy for me and I need to remember to read and research the ingredients as I continue to address my inflammation.  Thanks to my buddy Michelle for inspiring me to log this experience.

Holistic Health

Today I had an appointment at an integrative holistic medical office. I learned that inflammation is likely the source of my growing list of health issues that seem separate but are actually related. The doctor likened it to a tree with a main problem in its core leading to branches of health issues that continue to grow as the main problem continues.  This office offers chiropractic solutions, acupuncture and nutritional support. I will have a complete blood work up that will pinpoint potential issues with my body.  I will log my diet for a week and receive a diet plan to detox and repair my body.  She started me out with an enzyme supplement to take with meals to help with digestion. I am looking forward to this overhaul having guidance and support. I'm also looking forward to eventually feeling like a new person.