This is first and foremost a Gastroparesis recipe blog and as I’ve mentioned a few times before, it’s also my vehicle for being well and living well with a chronic illness. As you know, I’ve been “on hiatus” for a while playing catch up, enjoying my life and gently testing my GP boundaries. My “hiatus” has surprisingly turned into a bit of a sabatical…but more about that later!
The other morning Hubby and I were out walking our usual course around the neighborhood and the conversation got very negative. Before I realized I was the negative in the equation I had sunk into an angry, full-blown “why me” tirade. I truly believe all that I have written about being fortunate and grateful and also believe you have to roll with life or life will roll over you but I’m human so there are occasional pity parties, tantrums and tirades along with moment of bitterness. At least five years ago (and long before I’d even heard the word “gastroparesis” let along been diagnosed with it) I read an article written by Richard Eisenberg in The Empty Vessel magazine. It spoke to me so profoundly that I keep a copy of it in my desk and take it out for a “refresher read” whenever I’m feeling “picked on” by life’s capriciousness. I’ve even sent a copy to friends during difficult times in their lives.
I’m not an overtly religious person and in no way wish to inflict any of my beliefs or philosophies on others. I’ve posted the article for anyone who wishes to read and hopefully it will speak to you as profoundly as it has and continues to speak to me. Recently, I needed a “refresher read” and will undoubtedly need more over the years to come. The only way I could think to post it was as pictures (techno I’m not!) so just click on each page to enlarge for reading.
Oh, and by the way, hiatus really doesn’t mean good-bye so keep your eyes open for a little surprise I have planned for next week! Until then…Eat Well! Be Well! Enjoy!
Thank you for all your kind words and wishes! It is impossible to turn off the creative process so I’m still cooking and taking notes. “On Hiatus” does not mean good-bye…or that I’m magically cured. It simply means I’m taking some time for myself and enjoying life…something I was unable to do last spring and summer. I’m looking forward to a few exciting adventure like kayaking with Hubby or taking our 100-plus pound Bullmastiff Zelda for a few good romps on the beach as well as more mundane pursuits like being able to spread bark mulch and mow my own lawn. I sincerely hope you’re all able to do similar things in your own lives.
My Twitter account is still active and you can follow “GastroandGastro” (Mary K) whenever you’d like or stop in periodically to check the Twitter feed on the blog. Stay tuned and subscribed as G&G will be back but until then…keep moving, keep hoping and keep taking on life one (GP-friendly) meal at a time. Eat Well! Be Well! Enjoy! Mary
Just a quick post to let you know that Gastroparesis and Gastronomy will be going on hiatus for an indefinite period of time. Everything is fine and I’m doing well. I want to take advantage of the free time I have and the approaching warm weather to accomplish a few of the things that fell by the wayside while I was “sick” last year.
A big thank you to you all. I’ve enjoyed your support and appreciated your interest and comments over these last 90 posts.
Wishing you only the best. And, as always…Eat Well! Be Well! Enjoy! Mary
My apologies to all my gluten-free readers. You’ve heard the saying: “No good deed goes unpunished!” well, I thought I was being helpful mentioning that the Squash Herb Bread could be baked gluten-free. It was, after all, published as a gluten-free recipe (only specifying “gluten-free” flour) which I baked with traditional white, all-purpose flour with good results.
Before mentioning that it was a gluten-free option I googled the recipe and found several gluten-free bloggers who had made it successfully and would happily make it again. One GF blogger specified her gluten-free flour mix of choice was a British brand called Doves Farm Gluten Free Plain White Flour. This flour mix consists of rice, potato, tapioca, maize (corn) and buckwheat. Not being a gluten-free baker and being unfamiliar with all the gluten-free flour options available I stated that the bread could be baked with your favorite gluten-free flour. Since posting the recipe, two GF readers have experienced disappointing results…not something I ever intended.
Lesson learned! In the future I will refrain from offering suggestions regarding topics of which I have very little experience. There will be no more gluten-free suggestions. The post has been updated to remove any suggestion of GF options. Thank you for you patience understanding. As always, Eat Well! Be Well! Enjoy! Mary
Just a quick note to everyone with a subscription to Gastroparesis and Gastronomy. WordPress has been a little quirky today and the wrong version of “Tasty Find!” went out to subscribers. The correct version can be found at http://www.gastroparesisandgastronomy.wordpress.com Sorry for any inconvenience! Be Well, Mary
This is a Gastroparesis recipe blog and a vehicle for eating well and being well. In that spirit I’d like to share that after almost a year my Vitamin D levels have finally settled into a normal range. Shortly after my diagnoses last February I found out I was Vitamin D deficient after my Primary Care Physician sent me for blood tests at my routine annual appointment. Why am I chatting about my Vitamin D levels? Because a significant percentage of the population (non-GPers included) is Vitamin D deficient.
In a nutshell: Vitamin D is a fat soluble vitamin and hormone that promotes calcium absorption in the gut and maintains normal blood levels of calcium and phosphorus which are important in maintaining strong bones. Vitamin D also modulates cell growth, neuromuscular and immune function and reduces inflammation. There is growing research suggesting that Vitamin D provides protection from osteoporosis, high blood pressure, several autoimmune diseases and cancers. Vitamin D is found in foods such as fish, eggs, fortified milk and cod liver oil and is synthesized in the skin when exposed to sunlight. The U.S. government currently recommends 600 units per day.
My doctor’s first course of action was to write a prescription for 50,000 units of Vitamin D to be taken once a week for 12 weeks. My levels rose to the normal range and I was told to take a maintenance dose of 2,000 units of Vitamin D3 per day. I couldn’t maintain a normal level at that dosage. My doctor suggested that people with digestive disorders have a harder time absorbing certain vitamins and nutrients and told me to increase my daily dose to 3,000 units of Vitamin D3. Happily, my levels are now in the normal range and I’m continuing (under my doctor’s supervision) at the daily dose of 3,000 units of Vitamin D3.
I’m not a Dietitian and this isn’t meant to be nutritional or medical advice. I’m just passing along what I’ve learned from this experience with the hope that it will be helpful to other GPers. So, if you have Gastroparesis and don’t know what your Vitamin D levels are I suggest you ask your doctor for a simple blood test to see if you are in need of supplementation.
As always…Eat Well! Be Well! Enjoy!
Just a quick post to let you know that there is another G-PACT webinar scheduled for March 2, 2011 at 7:00 pm EST. I listened to the last webinar “Eating for Gastroparesis” in August and found it very informative. March’s webinar is titled “You Don’t Look Sick: Living Well With Invisible Chronic Illness”. Here’s the link if you’d like to register: “You Don’t Look Sick: Living Well With Invisible Chronic Illness”.
I’ve already registered and am looking forward to it!
As always, Eat Well! Be Well! Enjoy! Mary