Posted in Ahlbacks Disease, Arthritis, Avascular Necrosis, Bone Health, Chronic Pain, Ease your Stress, Eat Healthy, Endocrinologist, Factor V Leiden, Food Is Thy Medicine, Gluten Free, Hashimoto

Hashimoto

I was diagnosed with hypothyroidism in 1996 I was 34 and I really have never felt myself since then.

I always try to live a decent life kind to others , help in my community and I’d rather be happy than mad or sad.

But ….. I still always felt fatigued, more tired than I should be.

Actually if I’m honest with myself it seems as if the symptoms just get worse more intense.

 

I have asked countless doctors over the last 20+ years to check me for Hashimoto Disease because the countless adjustments to synthroid , levothyroxine and now armour just isn’t helping , it helps for a couple months then adjustments happen and I just feel worse .

 

Finally tested and diagnosed

April 2018 w/ Hashimoto

 

Sure everyday I wake up happy

But I soon feel

exhausted

fatigued

sluggish

winded

My skin is dry, my eyes are dry, my mouth is dry, my hair is dry and thinning.

 

I have this constant feeling on my throat as if a thumb is pressing on it.

 

We won’t talk about the weight gain over the last 20 years. I mean really between this and osteoarthritis -osteonecrosis I just get overwhelming-some days

But what sucks is the inability to lose the weight

So time to change the way I eat again ….

I have already gone to mostly plant based now I have to try and go gluten free.

As Hashimoto is linked to gut as is most auto immune conditions.

Hashimoto vs Hypothyroidism

This common question can be confusing to even veteran thyroid patients.

 

Let’s clear up the main difference: Hashimoto’s thyroiditis is a disease; hypothyroidism is a condition.

 

In the United States, hypothyroidism is most commonly caused by Hashimoto’s thyroiditis, but the two terms are not interchangeable.

 

Hashimoto’s thyroiditis is an autoimmune disease that affects your thyroid gland. It is sometimes known as Hashimoto’s disease, autoimmune thyroiditis, or chronic lymphocytic thyroiditis. In Hashimoto’s, antibodies react against proteins in your thyroid gland, causing gradual destruction of the gland itself, and making it unable to produce the thyroid hormones your body needs.

Diagnosis

I had to insist on this test because I was blown off for years by several doctors when I asked for this test.

 

 

High levels of antibodies against thyroglobulin (TG) and thyroid peroxidase (TPO), detected via blood test

 

Hashimoto’s typically involves a slow but steady destruction of your gland that eventually results in the thyroid’s inability to produce sufficient thyroid hormone—the condition known as hypothyroidism. Along the way, however, there can be periods where your thyroid sputters back to life, even causing temporary hyperthyroidism, then a return to hypothyroidism. This cycling back and forth between hypothyroidism and hyperthyroidism is characteristic of Hashimoto’s disease.

 

 

So, for example, periods of anxiety/insomnia/may be followed by periods of depression/fatigue/weight gain.

In some cases, the onset of Hashimoto’s and elevation of antibodies will be accompanied by a variety of symptoms, including anxiety, difficulty sleeping, fatigue, weight changes, depression, hair loss, muscle/joint aches and pains, and fertility problems, among others.

 

 

Ultimately, however, the autoimmune attack on the thyroid typically makes the gland slowly less able to function, and eventually, the thyroid becomes underactive.

 

So I wonder in 1996 did i have Hashimoto? When i was diagnosed with hypothyroidism ? Or did it morph into this…..

 

More to come as I learn to get this under control……

 

thyroid

 

 

 

 

 

Posted in Delicious, Desserts, Eat Healthy, Foodie, Gluten Free

Gluten Free Christmas Cookies and Vegan Iced Sugar Cookies

 

WHAT MAKES THESE COOKIES SPECIAL

Thanks to the butter and vanilla in the recipe, these cookies melt in your mouth. Their flavor tastes like a celebration of butter, sugar, and vanilla. Since they’re rolled in powder sugar before baking, they’re left with a very light glaze that’s pretty special too!

 

And also below is a Vegan Iced cookie that you can use for any holiday not just Christmas.

Ingredients

• 3/4 cup finely ground white rice flour (3 ounces; 85 grams)

• 1/4 cup potato starch (1 ounce; 28 grams)

• 1/4 cup sweet rice flour (1 ounce; 28 grams)

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)

• 6 tablespoons butter, softened (3 ounces; 85 grams)

• 1 large egg (1 3/4 ounces; 50 grams)

• 1/2 teaspoon vanilla extract

• 3 cups powdered sugar (12 ounces; 340 grams)

 

Instructions

1 Preheat oven to 350 degrees F.Line a baking sheet with parchment paper and set aside.

2 Whisk together white rice flour, potato starch, sweet rice flour, baking powder, and salt in a small bowl.

3 In bowl of stand mixer, cream together butter and granulated sugar until well combined, about 45 seconds.

4 Add egg. Cream until thoroughly incorporated. Be sure to stop mixer and scrape down sides and bottom of bowl at least once.

5 Stop mixer. Add whisked dry ingredients. Turn mixer to medium-low. Mix until a dough forms.

6 Chill dough for ten minutes.

7 Scoop dough, about two teaspoons each, and toll into balls. Roll dough balls into powdered sugar. Place cookies, about two inches apart, on prepared baking pan.

8 Bake cookies for 12-15 minutes or until cookies are firm and edges are golden brown. Transfer cookies to a wire rack. Repeat with remaining dough.

 

 

 

 

 

 

 

And

Vegan Iced Sugar Cookies

 

Ingredients

• 1 1/2 cups almond flour (Bob’s Red Mill)

• 3/4 cup potato starch (not potato flour)

• 1/2 cup sugar

• 1/4 teaspoon guar gum

• 1/4 teaspoon baking soda

• 1/4 cup Earth Balance Soy Free Spread, melted

• 3 tablespoons almond milk

• 1 tablespoon vanilla extract

• FROSTING:

• 3 cups powdered sugar (Wholesome! brand is grain-free)

• 1/2 cup Earth Balance Spread

• 2 1/2 tablespoons almond milk

• 1 1/2 teaspoons vanilla extract

• 1/4 teaspoon salt

• Food coloring, sprinkles +royal icing (options in Tips section in post above)

Instructions

1 Preheat oven to 350 degrees

2 In a large bowl, whisk together almond flour, potato starch, sugar, guar gum + baking soda.

3 Add butter, almond milk + vanilla extract. Work wet ingredients into dry ingredients until dough forms, let dough sit 5 minutes, it will be a bit sticky.

4 Roll dough out in between 2 pieces of parchment paper (this way, it will not stick to rolling pin).

5 Cut out desired shapes, lift and peel cookies and place on parchment paper lined baking sheet. Bake at 350 degrees for about 10-12 minutes. They will be soft in the middle. Let them cool for 15 minutes uninterrupted before transferring them to a plate. Let them cool completely before decorating.

6 While cookies are cooling, blend frosting ingredients together. Then place frosting into a piping bag and decorate as desired. Store any leftovers in an airtight container. Enjoy!

 

 

 

Posted in Gluten Free, Gluten Free,Food, Recipes, Uncategorized

Gluten-Free Flatbread with Rosemary, Sea Salt and Olive Oil

I have what may be a gluten sensitivity so I’m trying to stay away from what I love and that’s bread wheat and nut bread especially.

And as a treat I’m learning to make things gluten free.

It’s a learning experience …. I hope this recipe comes out ok….

Ingredients

1/2 cup tapioca starch

1/2 cup cassava flour

1/3 cup coconut flour

1/4 teaspoon xanthan gum

1/2 teaspoon baking powder

0.5 teaspoon dried parsley

Pinch of garlic powder

Pinch of garlic salt

2 cloves garlic

1/4 cup olive oil

1/2 teaspoon honey

1/2 teaspoon baking soda

1 teaspoon apple cider vinegar

coarse sea salt

Preparation

1. If you have a pizza stone, place it in the oven. Preheat oven to 400 °F.

2. In a small bowl, combine the chia seeds with 2 tablespoons warm water and set aside.

3. In a large bowl, combine all dry ingredients and mix with a fork.

4. In a small bowl, combine 3/4 cup warm water, the oil and the honey.

5. Add the wet mixture to the dry ingredients and mix with fork.Add chopped garlic

 

7. In a small bowl or cup, add the baking soda and then the apple cider. It will start to bubble. Add to the large bowl and combine. You should now have a nice dough.

8. Place the dough on a piece of parchment paper. Place another piece of parchment paper on top and, using a rolling pin, roll out dough into a large square or circle about 1/4-inch thick.

9. Place in oven on baking stone or on a baking sheet and bake for 15 minutes. Remove bread from oven, brush with olive oil, dried rosemary and coarse sea salt. Continue baking for an additional 5 minutes.

 

Update:

It was a bit to dry for me ….you know how bread , pizza has that soft fluffy texture….mmm

this really didn’t.

It tasted good but for me  the texture wasn’t there …..

Posted in Bone Health, Food, Foodie, Gluten Free, Recipes, Uncategorized

Coconut & Cacao Chip Macaroons Gluten Free

Gluten Free doesn’t mean boring

These cookies are delicious and moist and gluten free!

You’ll need:

1 cup shredded unsweetened coconut

1/2 cup + 1 tsp coconut milk

4 Tbsp maple syrup

1 Tbsp coconut flour

Pinch of cinnamon

Pinch of fresh ground vanilla

Pinch of Himalayan sea salt

1/3 cup semi-sweet chocolate (or cacao) chips

How to make it:

Preheat oven to 350°F. Combine all ingredients except chocolate chips in a saucepan and stir over low heat until sticky. When the mixture is still warm, transfer to a bowl and let cool for a few minutes, then add chips. Press or scoop out small balls of mixture and place on a cookie sheet lined with parchment paper. Bake 12 to 15 minutes or until tops start to lightly brown. Let cool before removing from tray.

Posted in Bone Health, Delicious, Eat Healthy, Family Tradition, Gluten Free, Hacks, Uncategorized, Vegetables

Eggplant Pomodoro Pasta.

If you are an eggplant lover, this dish is for you! If you are on the fence about eggplant this will make you a lover for sure.

Eggplant and tomato sauce flavored with capers and green olives and mixed with quinoa spaghetti, fresh parsley, and Parmesan cheese.

This Eggplant Pomodoro Pasta is a 30-minute vegetarian and gluten-free dish that you can make on any night.

But this is what’s for dinner tonight.

The summer is officially over. Our AC is turned off, most days , windows are open,I am loving the fresh breeze.

I hate to see Summer end. But I love fall veggies

Personally, if I had my way I would spend all day outside.

I keep finding excuses to go outside even though I should be home cleaning etc…. I am sure you know the feeling.

Having a bone disease I know I will be stuck indoors more than I would like because my bones can’t deal with the cold.

So any day above 65 is a blessing for me.

Today’s recipe, Eggplant Pomodoro Pasta, is a summer dish but I will.

Soon I will be having Squash and quinoa pasta but not today.

If you have ever cooked eggplants before, you would know, sometimes, especially if it is an older eggplant, its brown seeds might cause it taste bitter. To get rid of the bitterness, my mother used to put sliced eggplants in a bowl of water with a generous amount of salt. Letting it sit in salty water for 10-15 minutes would improve the taste of the flesh and get rid of the bitterness. Alternatively, you can also sprinkle your eggplant with salt and let is sit on the counter for 20-30 minutes. In both methods, it is imperative to pat dry them with paper towels and make sure they are as dry as possible.

I love quinoa spaghetti as I think it is healthier than regular spaghetti.

Plus it is gluten-free, but you can always use regular semolina flour pasta.

INGREDIENTS

1 pound quinoa or brown rice pasta,

2 medium eggplant or 5 small (1 pound), cut into 1-inch small cubes no need to peel but I stipe peel mine.

1 tbspn salt is what is usually used

I use less say a large teaspoon total and then I season into cooking a bit more.

2 tablespoons olive oil

4 cloves of garlic

1 tablespoon tomato paste

8 medium sized Roma tomatoes, cut into small cubes

1 cup colorful cherry tomatoes, sliced

3-4 tablespoons capers, drained and rinsed

½ cup green olives, pitted and sliced

2 tablespoons balsamic vinegar

salt and pepper *

4 scallions, chopped both green and white parts

½ cup Italian Parsley, rinsed and chopped thinly

1/3 cup Parmesan cheese, grated

½ cup lightly roasted pine nuts (optional)

INSTRUCTIONS

1. Cook the pasta according to the package instructions. Reserve one cup of the pasta liquid. Set aside.

2. As the pasta is cooking, make the eggplant pomodoro sauce: Fill a bowl with 4 cups of cold tab water. Add a tablespoon of salt. Place the eggplant cubes into the salty water. Let it sit for 10 minutes in water. Rinse and place on a sheet of paper towels to dry.

3. Heat olive oil in a 12-inch cast-iron skillet (or any heavy bottom pan) and add in the eggplant. Cook, stirring frequently, for 5-6 minutes. Add in the garlic and cook for 30 seconds.

4. Stir in the tomato paste and cook, stirring constantly, for 1 minute.

5. Add in the Roma tomatoes, cherry tomatoes, capers, and green olives. Season with ½ teaspoon salt and ½ teaspoon black pepper. Pour the balsamic vinegar into the sauce. Give everything a gentle stir and let it cook for 10-15 minutes in medium heat. Taste for seasoning and add if necessary.

6. Place the cooked pasta into the sauce (alternatively you can place everything in a large bowl). Sprinkle it with scallions, parsley, Parmesan cheese, and pine nuts (if using). If the pasta feels dry, use some of the reserved pasta liquid. Give it a toss to distribute the sauce evenly.

7. Serve with more Parmesan cheese parsley on the side.

Posted in Bone Health, Eat Healthy, Gluten Free, Soup, Healthy, Delicious, Uncategorized, Vegetables

Vegetarian Vegetable Bean and Swiss Chard Soup

Woke up this morning and it was 44 degrees in NE Ohio.

Unseasonably cool for August.

Today’s menu homemade soup

Vegetarian Vegetable Bean and Swiss Chard Soup

1/2 large onion, diced

2-3 cloves garlic, minced

2 tbsp. of oil or vegan margarine

3 ribs celery, diced

2 handfuls of fresh green beans stems cut off.

10 leaves of Swiss or Rainbow Chard without the spines of the Chard.

3 medium-sized carrots, diced

Any other vegetables desired, about 1/2 cup each

I like zucchini and sometimes chopped butternut squash

8 cups water or vegetable broth

1 cup pearled barley, uncooked

1 cup pinto or white beans, cooked or canned

1/3 cup tomato paste or crushed tomatoes

1/4 tsp. salt

1/2 tsp. pepper

1/4 tsp. celery salt (optional but adds a nice flavor)

1/2 tsp. basil optional

1/2 tsp. oregano or Italian spice mix

1/2 tsp. thyme

1 tsp. onion powder (optional)

2 large bay leaves

Salt and pepper to taste (optional)

How to Make It

In a large soup or stock pot, sautee the onions and garlic in the oil or vegan margarine for a minute or two, then add the celery, carrots and any other vegetables you are using for about 3 to 5 minutes.

Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer.

Once your soup is simmering, reduce the heat to medium-low and cover your pot.

Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.

Be sure to remove both of the bay leaves before serving your soup. You don’t want to eat one.

Taste, and then add in more spices or a bit of optional salt and pepper to taste and enjoy!

Recipe note: All of the ingredients in this soup are both vegetarian and vegan.

Need this recipe to be gluten-free as well? Just swap out the vegetable broth for water, or, use a homemade or gluten-free vegetable broth.

Be sure to read labels and check the ingredients on your herbs and spices as well, as sometimes there’s some gluten-containing additives which sneak in.

* if you eat meat you can always ad 1/4 pound small diced pancetta.

#Food

#Yummy

#Soup

Posted in Bone Health, Eat Healthy, Flush not Blush, Gluten Free, Herbal, Inflammation, Recipes, Uncategorized, Vegetables

Vegan Garlic Pasta And Roasted Veggies Two Ways.

This is a 20 minute virtually fool-proof dinner.
While you get your sauce going by sauteeing garlic and shallot in a little olive oil, roast your tomatoes.
When you roast tomatoes in a little olive oil and sea salt, it enhances their natural flavor and gives them an almost sweet yet smoky, fire-roasted taste, which pairs perfectly with the creamy garlic sauce.

I make this about once a month.

This was my second time using gluten free pasta
I bought quinoa pasta ( thin spaghetti style) and this time (penne style) quinoa
It wasn't bad but I'm so used to whole wheat pasta it's going to take a minute.

Ingredients
• 4 cups (450 g) grape tomatoes, halved I use red and yellow when available
• 10 ounces (283 g) whole wheat pasta (such as penne, linguini, or fettuccine | Use less if you want a higher sauce:pasta ratio | Use gluten-free pasta for GF eaters)
• Olive oil
• 2 medium shallots, diced (~1/4 cup or 40 g)
• 6 large cloves garlic, minced/grated (1/4 cup or 24 g)
• Pinch each sea salt and black pepper
• 3-4 Tbsp (25-33 g) unbleached all-purpose flour (or another thickener of choice)*
• 2 1/2 cups (600 ml) unsweetened plain Almond Breeze (sub up to 1 cup with veggie stock, if preferred)

Instructions
1 Preheat oven to 400 degrees F (204 C) and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside.
2 Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
3 In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp (15 ml) olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
4 Stir in 3-4 Tbsp flour (or other thickener of choice – see notes) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed. (Optional: You can also add a few shakes of vegan parmesan for extra flavor at this time if you wish.)
5 If you want an ultra creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached.
6 Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir.
7 Serve immediately and garnish with extra black pepper, fresh basil, and/or vegan parmesan cheese.

Notes
*To keep this recipe gluten-free, sub the flour for cornstarch or another thickener. Add 1-2 Tbsp during the blending process to make sure it’s completely blended. Then add back to the pan to thicken for 5-7 minutes. Alternatively, make a slurry with the cornstarch and a few Tbsp of the sauce in a small bowl and then whisk it directly into the pan during the simmering process. Repeat in 1/2 Tbsp amounts until desired consistency is reached.

I have also made it with regular pasta and tons of roasted eggplant, zucchini , garlic but I'm going to stick with the quinoa pasta.

To roast veggies
I peel and slice 2 small eggplants
3 medium zucchinis
2 semi hot peppers deseeded
Coat with olive oil
Salt and pepper
Place on parchment lined baking dish

Roast 400 degrees for 18-20 min.
Allow to slightly cool then chop and add to your favorite pasta
Top with basil and light cheese if you choose.

Posted in Arthritis, AtomicBlonde, Bone Health, Eat Healthy, Flush not Blush, Gluten Free, Inflammation, Recipes, Uncategorized

Vegetarian Lettuce Wraps

Vegetarian lettuce wraps with tofu and mushrooms.

194 Calories
Makes 4
Ingredients:
3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola or grapeseed oil
1 (12- to 14-ounce) package extra-firm tofu (do not use silken)
8 ounces baby bella (cremini) mushrooms, finely chopped
1 (8-ounce) can water chestnuts, drained and finely chopped
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1/4 teaspoon red pepper flakes (omit if sensitive to spice)
4 green onions, thinly sliced, divided
8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves
Optional for serving: grated carrots, additional red pepper flakes

Directions:
In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms.

Continue cooking until any tofu liquid cooks off and the tofu starts to turn golden, about 3 to 5 minutes more.

Stir in the water chestnuts, garlic, ginger, red pepper flakes, and say half of the green onions and cook 30 seconds more.

Pour the sauce over the top of the tofu mixture and stir to coat.

Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
Spoon tofu mixture into individual lettuce leaves.

Top with remaining green onions, grated carrots, and additional red pepper flakes as desired.
Eat immediately.

Posted in Arthritis, Bone Health, Chronic Pain, Gluten Free, Inflammation, Recipes, Uncategorized

Patriotic Quinoa Salad

This healthy quinoa fruit salad is loaded with strawberries, blueberries, and a refreshing honey lime dressing.

You can also tweak it to your liking with any fruit.

High in protein and perfect for breakfast, summer potlucks, and anytime

Ingredients:
FOR THE SALAD:
1 cup dry quinoa regular or inca red
10 ounces fresh strawberries
9 ounces fresh blueberries
4-6 ounces of seedless grapes
1/2 cup toasted sliced almonds or walnuts optional
1/4 cup rolled oats uncooked
•1/2 cup coconut shredded
1/4 cup fresh mint leaves, julienned

FOR THE DRESSING:
2 tablespoons honey (use maple syrup or agave to make vegan)
2 tablespoons lime juice
1/8 teaspoon kosher salt
**optional***1 container plain yogurt sometimes I also use vanilla yogurt

For dairy free omit yogurt

Posted in Arthritis, AtomicBlonde, Avascular Necrosis, Awareness, Blessed, Chronic Pain, Disclaimer, Eat Healthy, exercise, Factor V Leiden, Flush not Blush, Food, Gluten Free, Happiness, Herbal, Homemade Syrups,Tinctures,Rubs, Inflammation, Meditation, Mindfulness, OA, Osteonecrosis, Positivity, Rosacea, Stem Cell, StopTheClot, Support Group, Hope, Uncategorized, Vegetables, Vision

Get To Know Me

Hi, I'm Debbie and I have Avascular Necrosis/Osteonecrosis, It's a rare disease/disorder where you have a temporary or permanent loss of blood supply to the bone.
I developed my avascular necrosis/osteonecrosis after I suffered a meniscal tear. I'm lucky and very grateful because the doctors don't feel it will go to any other joints . Others including small children are not so fortunate.

We need more research on so many levels and trials.

I love to learn.
I love to educate
I love to help people realize their is always hope.
I have started to go to a more plant-based diet to help the pain caused by inflammation.

However I still will eat meat once a week no more than 2x a week.

I also personally take supplements all ok'd by my PCP

Vitamin D varies from 2000 to 5000 iu a day based on lab results

CoQ10 400mg a day

CuraMed Curcumin 375mg my
Ortho had me start with 1 in a.m and 1 in p.m for the first week, then take 1 a day.

Krill Oil – Not Fish oil
I buy Antarctic Krill Oil Platinum by 1MD because it's top quality.

Krill and fish oil similarly contain EPA and DHA, but they differ in the way that the omegas are bonded. The omegas in krill oil are mostly bonded to phospholipids while in fish oil they are bonded to triglycerides. The fat cells in humans are also in phospholipid form. A study done on the metabolic effects of krill oil concluded that the omega-3s from krill oil may be more readily and effectively absorbed after ingestion and distribution into the bloodstream.

I have gone from eating food that really wasn't that healthy to eating mostly plants real food. To help my body by giving it the best nutrients possible.
I have to say my pain has decreased.
I will have a cheat day now and then.
But when you get used to eating good healthy food anything other than that just doesn't taste as good.

So I will be posting various recipes on my main blog and sometimes here as well , ones that I tried and loved as well as some information about myself and about Osteonecrosis aka Avascular Necrosis and a few other things

I Research a lot of things
Osteoarthritis
Osteonecrosis
Spondylolisthesis
Factor V Leiden Heterogeneous
Hypothyroidism
Rosecea
Clinical Trials
Stem Cell and Prolotherapy

I love history and being outdoors

One thing I know I will do again someday is hike . Since diagnosed with Avn I haven't lived or hiked as much as I used to do to limitations because of bone problems.

I love learning and applying new things into my own life.

I truly believe we can help our pain and diminish symptoms and heal our own body most of the time if not all the time.

We just need the right tools and the know how.

My Links

Facebook Main Profile https://m.facebook.com/public/Deborah-Andio

Main Blog ChronicallyGratefulDebla.com

YouTube Awareness Videos https://m.youtube.com/user/debbieandio

New Blog on Google 3/8/2017 http://chronicallygratefuldebla.blogspot.com/2017/03/hello-i-am-debbie-andio-i-am-blogger.html

Link to Mini Fact Videos http://cortanavideo.trade/user/UC1RtmEwtWKC8w9EgE2IwOFg

Twitter https://mobile.twitter.com/debbiea001

Instagram https://www.instagram.com/debbiea_1962

FB Information and Awareness Pages Bone info and Joint of the Day https://m.facebook.com/AvascularNecrosisRareDiseaseDayFeb29/

ON/AVN https://m.facebook.com/Osteonecrosis-Avascular-Necrosis-Support-913679995417381/

ON/AVN https://m.facebook.com/ONAvascular-Necrosis-Knowledge-752404224891578/

Recipes https://m.facebook.com/YummyGoodness/

Facebook Link https://m.facebook.com/ChronicallyGrateful.Me/

NewMorning Talk Anyone who wants to do a f b live via a guest message me. Various topics health, pain, food https://m.facebook.com/MorningTalk.Healh/

Posted in Arthritis, AtomicBlonde, Avascular Necrosis, Awareness, Blessed, Bone Health, Chronic Pain, Diagnosed, Disclaimer, Eat Healthy, Factor V Leiden, Gluten Free, Inflammation, Life, Meditation, Mindfulness, OA, Osteonecrosis, Rosacea, StopTheClot, Support Group, Hope, Uncategorized

My Sleeping Giant Called Chronic Pain.

Not everyone knows what it is like to suddenly one day be told by a doctor you will have chronic pain for probably the rest if your life.
I've been blessed with a few painful diagnosis, I say blessed because I know I will help others because of my diagnosis.

Osteoarthritis 2010
Osteonecrosis 2014
Spondylolisthesis 2016
Hypothyroidism 2002
Rosecea 2017

Shock is one of the best words I can use to describe how I felt when that happened to me.

Today I discuss Osteonecrosis

When I began facing the symptoms of Osteonecrosis aka Avascular Necrosis , I was in shock the day I was diagnosed.
I just couldn't believe that a torn meniscus could lead me down this path.

One day I was fine and then the next day, I was in my bed due to intense debilitating pain.
I had a job as an optometric tech/optician that I loved.
I just never knew I would encounter something so life changing all because of a torn meniscus that ended up with me having AVN/ON.

I pictured myself being at my job for a long time, I want to retire at 59 not 51 and certainly not because I had to.

I felt as if this rare disease/disorder called Osteonecrosis had drastically altered my vision and goals and my future career.
I began to feel uncertain about my life and the plans I was making for it. My anxiety seemed to be off the chart.

When someone tells you that Osteonecrosis is bone death all you seem to hear , at least in my case is death.
My heart raced, thoughts of being in a wheelchair flashed in my mind.
This went on for a few weeks to maybe a few months.
I had to get a grip and come to terms with this. Even though my family and friends were supportive I felt terribly alone.

No one really knew how I felt and words couldn't describe that constant pain I was in.
I often refer to it as being hit by a hot lightening bolt over and over.

I woke up one day after my torn meniscus ended up with me developing Osteonecrosis and could barely walk and I could not focus when people were talking to me because my mind kept jumping around trying to figure out what I could do to help myself. How can I get some of my life back, how to get this pain to ease or just go away.
I want to get back to things I love like work, walking and hiking, living.

Through trial and error I learned what to do and what not to do for the most part. But I still get days even weeks where the pain returns to let me know it's still there, lurking like a stalker in the background.

My AVN/ON is better some days than others. The first 2 years honestly was constant pain 24/7 it was so bad I couldn't work anymore. I could not go up steps period. I could barely function.
I wasn't one to take pain pills all the time, even though I had them.
I asked my ortho for alternative ideas
He suggested CuraMed.

I started to take Terry's Naturally CuraMed 375 mg a day x 2 a day for the first week , then once a day since.

As well as Vitamin D because I was severely deficient,and a few other medications that was prescribed by my doctors.

I was taking all the other supplements before the CuraMed and honestly with in 2 weeks my pain eased up enough to notice. It was still there but not as severe.

I also read about raw and plant based food to help the pain. Amazing..

Then after about a month there were days I had very little pain ,pain still present like a dull ache and I was so thrilled to be able to at least go to the grocery store and come home and not cry or feel defeated.

I had to have a umbilical Hernia repaired and was told stop all Supplements!
I wasn't thrilled about this but understand why.

With in 3 days of not taking my supplements my pain comes back with vengeance .
Are you kidding me?!

I hate that I am unable to predict it. After a 3 years of enduring this pain off and on I am still amazed at how rapidly my condition can change.

I take my supplements everyday but sometimes the pain does put me in check. It yells HEY LADY…..
I'm still here.

Yesterday I had a flare up the pain was overwhelming so frustrating.
I'm still in pain today just not as bad as yesterday.
When I limp it throws off everything and then the Spondylolisthesis in my L5 starts acting up. I get numb when I sit. So some kind of nerve issues happening.But ya know I don't even worry about that right now.

The pain is like a sleeping giant. You never know when the beast will awaken. But look the frick out when it does.

Besides physical pain also can come body image issues, due to limited mobility and possible weight gain or loss with a chronic condition.

Limited mobility and those who have to take medications just to be able to survive takes a toll on your weight. Be it steroids which is horrible for people with AVN in fact it's been known to cause AVN . I am grateful that my avn/on was due to trauma.

I gained weight because I'm not anywhere near as active as I was yes I changed my diet but still the body has to move, and in my opinion prolonged use of any rx or supplements can have a big effect on a persons weight. Plus I have Hypothyroidism which has its own set of issues.

But because of AVN/ON , exercise may be limited or barely exist, because sometimes just getting out of bed in the morning feels like you just climbed for days in the Appalachian mountains. I have learned that no matter how much pain I'm in , I have to move some or I will feel worse.

Unfortunately mood swings can happen especially if pain is severe and often debilitating. It really sucks.

You can feel it like a light switch inside you clicks.
But 10 min later if pain is gone or subsided you can be relaxed and happy.

I really hate pain. And I hate feeling moody I like to be happy.

I started keeping a combination food/pain diary.

My food/pain diary is used to monitor levels of pain over a an extended period of time to see if I had possible triggers for my pain.

I know it might sound very weird and kind of scientific, but just think about it,say last week you had intense pain and then it was gone and say you ate a different food maybe there's a correlation between the two.

If you have a condition where you experience pain off and on for weeks or months,years you will remember that pain on January 1 or July 28th.

So if you keep a food/ pain log maybe the pain is brought on by an allergic reaction to something in a particular food.

Then you know to stay away from it.

I'm not saying it's 100 percent accurate but for me it's helped tremendously.
However somedays my body just has pain especially winter months. I used to love winter now I dread it.

Speaking of cold,I also have this freezing cold feeling in the knee that has the Osteonecrosis in it.

It feels like it's always cold , but when it really hurts it feels like it's been outside on a cold Ohio day for about 3 hours in 10 degree weather.
And the only relief I get is propping it up and applying a ThermaCare heat wrap.

That's why I track my pain , food, weather. I look for triggers.

I will post my pain tracker sheet tomorrow.

What is Avascular Necrosis/Osteonecrosis?

Osteonecrosis is a disease caused by reduced blood flow to bones in the joints. With too little blood, the bone starts to die and may break down.
Osteonecrosis is also known as:
• Avascular necrosis
• Aseptic necrosis
• Ischemic necrosis.
Osteonecrosis is most often found in the hips, knees, shoulders, and ankles. You may have osteonecrosis in one or more bones.

In people with healthy bones, new bone is always replacing old bone. This process keeps bones strong and also happens when children grow or if a bone is injured.

In osteonecrosis, bone breaks down faster than the body can make enough strong, new bone. If you do not get treatment, the disease worsens and the bones in the joints break down.

You may not be able to bend or move the affected joint very well, and you may have pain in the joint.

Who Gets Osteonecrosis?
Osteonecrosis can occur in people of any age, but it is most common in people in their thirties, forties, and fifties.
What Causes Osteonecrosis?
Osteonecrosis is caused when the blood flow to the bone decreases, but why this happens is not always clear. Some known causes of osteonecrosis are:
• Steroid medications
• Alcohol use
• Injury
• Increased pressure inside the bone.
Risk factors for osteonecrosis are:
• Radiation treatment
• Chemotherapy
•. Smoking
• Kidney and other organ transplants.
Osteonecrosis is more common in people with illnesses such as:
• Cancer
• Lupus
• HIV
• Gaucher’s disease
• Caisson disease
• Gout
• Vasculitis
• Osteoarthritis
• Osteoporosis
•. Pregnancy
•. Blood disorders Like Factor V Leiden, Factor Viii, and Sickle Cell disease.

Osteonecrosis can also affect people for no known reason, even if they have no other health problems.
What Are the Symptoms of Osteonecrosis?
When osteonecrosis first begins, you may not have any symptoms. You may start to feel pain when you put weight on a joint with osteonecrosis. As the disease gets worse, you may have more pain and the joint may hurt even when you rest. Pain may be mild or severe.
If the bone and joint start to break down, you may have severe pain and not be able to use the joint. For instance, if you have osteonecrosis in the hip, you may not be able to walk. The time from the start of symptoms to losing use of the joint can range from months to more than a year.
How Is Osteonecrosis Diagnosed?
To diagnose osteonecrosis, your doctor will take your medical history and do a physical exam. Your doctor may then order one or more tests to see which bones are affected:
• X ray
• Magnetic resonance imaging (MRI)
• Computed tomography (CT) scan
• Bone scan
• Bone biopsy
• Measure of the pressure inside the bone.
Treatment helps more if the disease is diagnosed early.
How is Osteonecrosis Treated?
Treatment helps to keep bone in joints from breaking down. Without treatment, most people with the disease will have severe pain and limited movement within 2 years. To decide on the best treatment, your doctor will find out:
• Your age
• The stage of the disease
• Where and how much bone has osteonecrosis
• The cause, if known. If the cause is steroid or alcohol use, treatment may not work unless you stop using those substances.
The goals in treating osteonecrosis are:
• To improve use of the joint
• To stop further damage
• To protect bones and joints.
For early stage disease, doctors may first order nonsurgical treatments. If they do not help, surgery may be needed.
Nonsurgical treatments
Nonsurgical treatments may relieve pain in the short term, but they do not cure the disease. One or more of these treatments may be used at the same time.
• Medications. Nonsteroidal anti-inflammatory drugs (NSAIDs) are used to reduce pain and swelling. For people with blood clotting problems, blood thinners may be used to prevent clots that block the blood supply to the bone. If you take steroid medications, cholesterol-lowering drugs may be used to reduce fat in the blood.
• Taking weight off the joint. Your doctor may suggest that you limit your activity or use crutches to take weight off the affected joint. This may slow bone damage and allow some healing. If combined with NSAIDs, it may help you avoid or delay surgery.
• Range-of-motion exercises. Exercise of the joints with osteonecrosis may help increase their range of motion.
• Electrical stimulation. Research has shown that this can prompt bone growth.
•Prp injections and or stem cell injections A2M or prolotherapy in early stages 1 -2.
StemCell Stage 3 as long as bone has not collapsed
Surgery
In time, most people with osteonecrosis need surgery. There are four main types of surgery used for osteonecrosis. Your doctor will decide if you need surgery and what type is best for you.
• Core decompression surgery. Lowers pressure inside the bone to increase blood flow to the bone.
• Osteotomy. Reshapes the bone to reduce stress on the damaged joint.
• Bone graft. Takes healthy bone from one part of the body and uses it to replace diseased bone.
• Total joint replacement. Replaces the joint with a manmade one.

ChronicallyGratefulDebla.com

Posted in Bone Health, Chronic Pain, Eat Healthy, Flush not Blush, Food, Gluten Free, Life, Recipes, Rosacea, Uncategorized

Easy Gluten Free Bread

So I'm trying to ease up on the gluten just to see how I feel and see if my skin improves
Because out of literally nowhere I get diagnosed with rosacea 2 weeks ago and I hate it.

Also having a bunch of other pains as well from osteoarthritis,osteonecrosis.
I don't know if a person can just get rosacea out of the blue, but I never really had a so called "flare" before 2 weeks ago.

I have always been a bit pink but then bam….. pink red looking like I had a sunburn now today I look all splotchy ….
I have to figure out something

So I decided to try gluten free in past 2 weeks. It's hard you don't realize how much stuff has gluten in it.

I love bread and pasta so I figured I better try something
But all this process of elimination has me scrambling

I don't know what to eat.

I found the recipe below easier to make than old fashioned real bread.

Here's the 2 breads I made
Both came out good
And wanted to share.

This gluten-free bread recipe is perfect for sandwiches. Made with 7 ingredients almond flour, arrowroot, flax, eggs, baking soda, salt, and vinegar it’s also pretty easy to make!  If you’re feeling a bit lazy this gluten-free bread is great to have around for an easy dinner , like soup and a sandwich.

Gluten Free Breads

Recipe 1
Ingredients
• 11/2cups blanched almond flour (not almond meal)
• 3/4. cup arrowroot powder
• 1/3 cup golden flaxmeal
• 1/8 teaspoon celtic sea salt
• 1/2 teaspoon baking soda
• 3 large eggs
• 1 teaspoon apple cider vinegar
Instructions
1 In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda
2 In a larger bowl, blend eggs 3 minutes until frothy
3 Stir vinegar into eggs
4 Mix dry ingredients into wet
5 Scoop batter into a well greased 7.5 x 3.5 inch loaf pan
6 Bake at 350° for 30-35 minutes, until a toothpick inserted into center comes out clean
7 Cool and serve
To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
I hope you enjoy this quick and easy bread! It’s full of fiber

This loaf yields a medium loaf.

Easy Bread
Recipe 2

This low-carb gluten-free bread recipe is easy to make. Simple Bread has only 6 ingredients –almond flour, baking soda, salt, eggs, honey, and apple cider vinegar. It’s the perfect healthy homemade bread recipe for those that have recently gone gluten-free.

Simple Bread

Serves: 1 loaf (about 12 slices)
Ingredients
• 2 ½ cups blanched almond flour (not almond meal)
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 3 large eggs
• 2 tablespoons honey
• 1 teaspoon apple cider vinegar
Instructions
1 In a large bowl, combine almond flour, salt, and baking soda
2 In a medium bowl, whisk the eggs, then add honey, and vinegar
3 Stir wet ingredients into dry
4 Scoop batter into a well greased 7.5 x 3.5 inch loaf pan
5 Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
6 Cool and serve

To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.