Beating Hypothyroidism

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Been a Long Time…

…but I’m pretty excited and thought I should share a few things I’ve discovered over the past month or so. I also have some news about my issues with gluten.

First…a couple of the things might make me sound a little looney…but I did a whole lot of research. I mean for more than a year before I added this first supplement to my regimen. I’m just going to let the video explain this for me.

Yeah. I never thought I’d see the day when I’d be including something with the word ‘earth’ in my diet, but there ya go. When your as tired as I’ve been for the past few months, you’re willing to try anything. Another benefit not mentioned in this video is that diatomaceous earth binds with heavy metals, so it’s also a detox. And if you have parasites, it will help eliminate those, too. I seriously I hope I don’t have any parasites because… Well, if you want to know more about that, you can look it up for yourself.

***Just a quick note here. They recommend mixing it in water. Well, when the one guy said it felt grainy, I wimped out. I mix a tablespoon in 4 ounces of low sodium V-8 Juice. You have to mix it well because it does want to sink to the bottom of the glass, but once it’s ready, you can’t taste…or feel…it.

Next on the list is this product….

I noticed a bit of an increase in energy after about two weeks, but only after I bumped it up from one tablespoon twice a day to two tablespoons twice a day.

And finally… Wow. All I can say about this last one is WOW!!!

It’s no secret that I hate summer, partly because mosquitoes love me more than anything or anyone on the planet. But I just can’t tolerate the heat. I just feel like someone flips a switch and I can’t really wake up again until fall.

I found out about this one because of the research I was doing for hypothyroidism, and I could just hug one Dr. David Brownstein for this advice. STOP using the salt you buy in the grocery store…and start using unrefined Celtic sea salt.

In one of the many, many videos I’ve watched by Dr. Brownstein (I can’t remember which video it was, and they’re all fairly long…as in one is 90 minutes) he recommends 1/2 – 1 teaspoon of Celtic sea salt added to foods daily.

In addition…he suggests adding 1/4 of a teaspoon to every quart of water we drink. Is your first thought what my first thought was? Ewwwwwwwwwwwww!!!!

Well, I’ve been kind of hit and miss about it since ordering it a couple of weeks ago. But then three or four days ago, I just said the heck with it and started doing it. And all I can say … again … is WOW!!!!

Yes, I’m using a lot of exclamation points. I don’t care. It’s like someone flipped the switch back on. The other stuff has been helping…especially since I finally found more of the adrenal supplements I was taking last year. The one that just disappeared from everywhere online the third time I went to order it.

But one of the main things the salt has done the past couple of days is make the heat more tolerable. I hate summer. I really do. I always seek out shade…and preferably air conditioning. But this is helping. Hopefully it won’t help keep me cooler in the winter, too, though. I already spend winters wrapped in sweaters and blankets. I don’t want to be any colder.

Here’s a short article by Dr. Brownstein explaining some of the benefits of unrefined Celtic sea salt.

So, in conclusion, I’m using 1 tablespoon of diatomaceous earth in 4 ounces of low sodium V-8 juice (twice daily), 2 tablespoons of beef gelatin (twice daily, dissolved in boiling water with some fruit juice….and it helps enough that I bought TEN POUNDS of it), and unrefined Celtic sea salt on my foods and in my cooking, as well as 1/4 teaspoon in every quart of water I drink. It took a couple of days to get used to it, but even then the flavor was very mild. Now I don’t even notice it unless I make a point to.

I’m still taking the a couple of grams of vitamin C, the multi, B-complex, B12, and the adrenal supplement, and using the coconut oil and digestive enzymes, but now I feel like a normal person again. I’ve even been cleaning cupboards out and it’s looking like I might get the inside of the house painted this summer. Finally.

And I almost forgot. I’m off gluten forever now. The asthma-like symptoms, for days after eating just four bites of gluten containing food finally scared me enough that I’m through. There’s nothing quite like feeling like you’re going to die because it’s so hard to breath to put you on the straight and narrow. Apparently the longer your digestive system heals, the stronger the reactions are when you have it.

I am trying to work up the enthusiasm to start adding the swamp sludge (powdered greens) back, but I just can’t make myself throw that one container out. It’s still almost full, and it wasn’t exactly cheap. But it really does scratch my throat when I drink it. It wouldn’t surprised me a bit to find there were actual grass and pine bark clippings in it. Okay, so those things probably aren’t in it, but dang. They need to powder it a little better.  I should just say the heck with it, pitch it in the garbage, and replace it with the Barlean’s.


Uh-oh! I Forgot Saturday…and a sort of recipe

Posting just completely slipped my mind.  There was so much going on that day, including baking my first gluten-free Betty Crocker yellow cake.  Well, technically it started out yellow, but after tweaking it just a bit, it came out as a carrot cake.  And it was delicious!  Everyone who tried it at the party really liked it.  Even one person who thought I put whole carrots in it (I’ll explain in a minute).

Just quickly, I discovered something entirely by accident on Sunday.  For a little over two weeks I’ve been taking a Synthroid, vitamin C and a bottle of water to put in the basket on my bedside table, along with a little battery operated alarm clock set to wake me up two or three hours after I fall asleep.

This was a change in schedule for me.  I’d been taking the Synthroid between eleven and one o’clock for nearly a year.  And it looks like my body was pretty used to it.  That or it really does have something to do with  your schedule.  Because I have to say that I felt marginally better today…because I forgot to set the alarm and took it at 11:00 a.m. again.

Now I’m not sure what to do.  I was doing better at eating within an hour of waking (because it makes your metabolism work better when you do).  So should I keep trying to get used to the 7:00 a.m. change in schedule…and hope I start adjusting to it, or go back to the original schedule and screw my metabolism up some more?  Quite a choice, hmm?

Another observation I’ve made is that digestive enzymes don’t work nearly as well when you screw up and cut back on your water consumption.  Smoothies don’t seem to count toward your daily liquid intake (since they’re nothing but pureed fruit I’m not sure why I thought they might).  So I’m trying to bump that back up as I don’t really drink anything but water.

And this, before I forget…Wednesday (I think) marks two full weeks off the electronic cigarettes.  I admit a few of the days have been rough, but it’s nowhere near as bad as I thought it might get.

And now the ‘sort of” recipe…

Gluten-Free Carrot Cake

1 box Betty Crocker gluten-free yellow cake mix

3 teaspoons cinnamon

1  BIG handful shredded carrots (I bought pre-shredded carrots)

Walnuts (I used lots…like an entire 12 ounce bag…and I didn’t chop them up…which is why someone thought I threw in a few whole carrots.   Whole walnut halves are a little tough to cut through with a plastic knife.)

Mix cake according to package directions.  I added the cinnamon the last 20 seconds of the 2 minutes beating time.  Stir in carrots and walnuts so it’s well blended.  Divide mixture between 2-8-inch round cake pans and spread evenly.

I baked them in a 350 degree oven for approximately 20 minutes…until a knife came out clean.

After it’s cooled, frost with a cream cheese icing.  I made mine something like this…

3/4 stick of softened butter

8 oz cream cheese

maybe 4 cups powdered sugar

enough milk to make it frosting consistency

That’s pretty much it.  Can’t wait to try the brownies when PMS rears its ugly head in a couple of weeks.  🙂

Okay, so that wasn’t entirely it…

Louise, I’ve discovered a couple of pretty good gluten-free foods in the past week.  Schar table crackers and Mrs. Leeper’s corn spaghetti noodles.

One thing I’ve absolutely despised about the gluten-free crackers I’ve tried so far is the fact that they ALL have a rice cake texture…which I don’t like.  But NOT these table crackers.  They’re kind of like a thicker, denser saltine…and the texture is such an improvement over the others!  So far I’ve used them with cheese, peanut butter…and I even like them with just a little real butter.

The pasta?  Couldn’t tell the difference with the spaghetti sauce tonight.  (yes, I finally figured out there were colors in WordPress…only took me 10 months to find them).  🙂

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