A Secret Cure?

This topic contains 18 replies, has 5 voices, and was last updated by  Able900 7 years, 11 months ago.

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    Katy Gillett
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    Replies: 137

    Hi Diane,

    Thanks for that. I was afraid of the answer though!! That bread has really saved me this past week I’ve been making it but I do eat it far more than I care to admit, so I did figure if its too good its probably not allowed as much!!

    I can’t wait to get my hands on some coconut flour haha.

    But the bread is really good actually.. well I like it :). Please let me know what you think of it. I’ve found I have a lot of fun creating breads these past few weeks.. even though I’m sure half of them weren’t allowed on the diet so I won’t be posting any of those recipes heh. Roll on stage 2!

    What do you snack on Diane? I’m at such a loss for snacks at the moment. Cucumber sticks, a bowl of Greek yogurt or swede mash is all I can think of right now! I’m always worried about nuts and seeds even though I do keep them refrigerated. At least I’ve gotten to the point where I’m not dreaming of crisps and crackers though (almost) heh.

    Hope you’re diet is treating you well!


    Katy Gillett
    Topics: 47
    Replies: 137

    I’ve got another one for you Able! What’s the census on eating prawns and shrimp at this stage in the diet and in general for that matter?

    It’s almost the weekend!:)


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    Replies: 4

    Hello, hope it’s okay if I chime in..
    I justs started my candida cleanse.
    In reference to coconut oil, you can also spread it on bread (which I find good tasting, but the texture’s a bit weird). But mainly, I just bake with it. It’s really awesome to bake with. Also, yeterday I made that fudge recipe I found on here (2 tsp. coconut oil, 2 tsp. nut butter, 1 tsp. carob powder, then freeze or refrigerate). It’s very good. That’s another way to get some coconut oil in.

    Also, wanted to make mention.. Regarding probiotics, I just recently had to stop taking some (Solaray Multidophilus) because it had maltodextrin in it. I have a sensitivity to gluten, which I think is something a lot of people with yeast overgrowth have, as well. I am noticing more and more that health food companies, even some of the reputable ones, (like Solaray), are not informed about celiac and gluten intolerance, because they put maltodextrin or dextrin in their products. (or their products that are “gluten free” are made on facilities that also process wheat).

    So, just want to throw that out, that it’s possible with those with yeast issues also may also have gluten intolerance (which is grossly underdiagnosed in this country – only about 5% are dx’ed), also… I just noticed today that the Flaxseed Meal I’ve been giving to my gluten intolerant son was made on facilities that also process wheat. Another example, we had been giving him Rice Dream, only to find out months later it is made with barley (a glutinous grain). This was absolutely nowhere stated on the label or box. I found out randomly online..
    This info. may come in handy for some on this website. .. just in case it helps..


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    Katy Gillett wrote: I’ve got another one for you Able! What’s the census on eating prawns and shrimp at this stage in the diet and in general for that matter? It’s almost the weekend!:)

    Hello there, Katy.

    The consensus on prawns and shrimp you ask;
    If you asked that question in certain parts of the USA, you would possibly receive this question in reply, “What’s the difference?”
    Even so, I think the popular belief is that a shrimp is a shrimp (I love it when I get a chance to do that), and a prawn is just a larger shrimp – making it still a shrimp.

    So, in some areas they’re all referred to as shrimp, but in other areas, small and medium shrimp are referred to and sold as shrimp, but the large, extra-large, and jumbo shrimp are referred to and sold as prawns.
    Personally, whether the menu says shrimp or prawn, I love the things. One of the most popular ways in the USA and my favorite way to eat these tasty creatures is something called “Wild West Shrimp.” You can make them yourself, which I do about half the time, or you can have the original recipe cooked and severed to you at any Longhorn Steakhouse. I have these no more than once every week or two, but i could easily eat them every other day with no problem of getting tired of the little jewels.

    Eating these only once or twice in a two week period makes sense when we realize that they contain 13 grams of saturated fat and approximately 43 grams of carbohydrates in the serving at Longhorns, but the plus is the whopping 37 grams of protein in each serving. Keep in mind that a serving from Longhorn’s is probably bigger than a typical serving made in a home kitchen. They have this boat-shaped glass serving bowl which is probably between 10 and 12 inches long in which the shrimp is served.

    The recipe for this consist of extra crispy pan-fried and hand-battered popcorn shrimp fried in garlic butter, then tossed with lots of sliced cherry peppers, jalapenos, more garlic butter, and the topper that makes it what it is happens to be a ‘secret’ ingredient which Longhorn (as far as I know) has never released. When you receive the dish it’s severed with a small bowl of their ranch dressing for dipping.

    As far as the secret ingredient goes, it does have a name, it’s called Prairie Dust. There are lots of “copycat” recipes of the so-called dust in the US, and this is the one I use.

    This one makes about 2 1/2 cups
    1/2 cup paprika
    1/4 cup kosher or sea salt, finely ground
    1/4 brown sugar (or pure Stevia or Truvia)
    2 tablespoons mustard powder
    1/4 cup chili powder
    1/4 cup ground cumin
    2 tablespoons ground black pepper
    1/4 cup granulated garlic
    2 tablespoons cayenne pepper
    Mix all ingredients and store in a tightly covered container.

    Some people think it’s a “bit warm” …… I love it when I make myself laugh.

    All of that above and I still didn’t address your concern. I ate shrimp on the diet twice I think, the recipe above once, and I received mild reactions both times, but I do remember saying afterwards that it was more than worth it. At this time, as I said, I eat it once or twice every two weeks.

    All that to say, “Proceed at your own risk.”


    PS: Yes the weekend, I can already hear the lake calling.

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