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ostrich
Joined: 30 Mar 2006
Posts: 4960
Location: Nebraska
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 Posted: Wed Sep 30, 2009 7:21 am Post subject: Re: My kind of picky. |
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| computerdyslexic wrote: | | I mentioned in a post somewhere here that I am sort of a "difficult" person. |
Nancy, it really doesn't matter what kind of person you are. You, and you alone, are responsible for taking the first steps. What personality type you are will, of course, determine how you respond to this diet. And we're willing to help you with whatever questions you have, or just lend a shoulder to vent on. But it all boils down to YOU. YOU need to take the first steps. YOU need to do more research (medically, spiritually, food-lly, or otherwise).
In the words of one of my good friends, YOU need to put on your big girl panties and deal with it.
</IMHO>
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Ostrich :>--O==={
Time falls away, but these small hours
These little wonders still remain |
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aklap
Joined: 02 Oct 2004
Posts: 10609
Location: WI, USA
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| Posted: Wed Sep 30, 2009 8:12 am Post subject: |
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| Quote: | | I am not going to positive think my way into changing what I believe, think, and feel. This is because I see the world as either black and white. I need concrete evidence to make a decision. |
Being black or white, liking hard facts, concrete evidence has nothing to do with negativity.
| Quote: | | I have and always will be a pessimist—not because I necessarily want to be |
You are the only one that controls how you feel/behave. You can either do something about it [seeking whatever help is available], or be doomed to a crappy existence. It appears you have chosen the later.
| Quote: | | Earlier this evening I had decided to stop writing to this forum because me being me obviously annoyed the majority of people. |
I'm sorry the positivity of this place annoys you. Have you tried these forums? They might be more to your liking...
http://www.celiac.com/gluten-free/
http://forums.delphiforums.com/n/nav/start.asp?webtag=celiac
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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teacherpat
Joined: 02 Aug 2009
Posts: 165
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| Posted: Wed Sep 30, 2009 8:28 am Post subject: |
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| Kathie wrote: | IOf course I've been known to scarf down some peanut M&M's and a banana,----- fruit, protein and chocolate, the 3 most important food groups.  |
I thought the most important food group was just chocolate? As long as I can eat chocolate, I don't care about the other restrictions.
To the OP, if your diet is ritualized or overly restrictive, they have therapy for that. Its called sensorary intergration therapy and its pretty cool. One of my nephews had to do it, because his eating was very,very restrictive. He is much better after therapy. Now that you have an autism spectrum Dx, you should be able to proceed with the therapy, insurance willing.
Here is a good article on this therapy for adults:
http://www.otawatertown.com/pdfs/newsletterFall02.pdf
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1352
Location: Maine
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| Posted: Wed Sep 30, 2009 8:35 am Post subject: |
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| Os wrote: | | Nancy, it really doesn't matter what kind of person you are. |
Os, I was going to say essentially the same thing, in slightly different words. A personality test can be useful information, but just like an IQ score, it really doesn't have any power over us, other than what we allow it. An IQ, for example, is only a measure of potential, it's what we do with it that counts. The same could be said for a personality type. And I am familiar with Meyer's Briggs. I am an INTJ, which makes me an even rarer bird than Nancy. If I remember correctly, 98% of INTJs are men.
Nancy, I'm going to be totally honest here, because that's the way I roll. I see you employing a technique that I refer to as "road-blocking". You mention a problem/issue. Someone offers a solution/suggestion, and you come back with a reason why it will not work. Many people on this board give very generously of their time to help newbies in their transition to GF. They know the ins and outs of GF very well, and there is nothing you can raise as an issue that probably hasn't been mentioned before on the board. They (we) are all more than willing to help, but you have to be willing to listen and start acting on some of their very sound suggestions.
So, now that we know what your specific issues with food are, maybe you could start with one food that you would really like to make in GF form that would appeal to you. You mention liking baked goods for breakfast. Would a good muffin recipe that isn't gritty be something you would like to try? I really would suggest waiting on the bread baking for a while, until you get a little more confident with this whole thing. Please post requests in the recipe discussion section. You will get more exposure that way. Be specific about what you want. There are some really good cooks on the forum. I'm sure they will have some great suggestions.
I was surprised when I read your likes and dislikes concerning food how alike we are. I do not like "gritty" food. The things I bake are never gritty. Someone might think that after 2 years GF, that I simply don't notice it anymore. That would not be true. Just last week I tasted a cupcake from a local GF bakery. It was gritty and I hated it. So when I recommend a flour blend as being just like wheat flour in its properties, I know from whence I speak.
The people on this forum helped me immensely in my transition to GF. I'm sure they will do the same for you. And, it doesn't really matter how you go GF. You can go kicking and screaming, or meekly like a lamb to the slaughter. At the end of the day, if you have CD, you still have to be GF. 
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mom2cassie
Joined: 22 Oct 2008
Posts: 73
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| Posted: Wed Sep 30, 2009 8:42 am Post subject: |
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While I don't have all the same issues you need to contend with, I do know what you mean. My friend's son has Asperger's, so I know the affect it has on your life. You are not being difficult, it's just who you are. And that's fine. The hard part is to find a way to put your personality and diet together in a way that works for you!
Don't get me wrong -- this is going to be hard for you any way you do it (well, it IS hard, and will continue to be!) What might be worthwhile is to take your obsessive researching approach and enjoyment of cooking towards the foods you want to replace. Honestly, that's what I've done! I am an obsessive researcher too. One warning -- you will end up with results you aren't happy with, and it may be frustrating for you because it will take some patience. But with an end goal in mind, it might be doable. Either that, or you'll just end up making a WHOLE lot of bread in a short period of time! (One little tip -- yicky bread still makes decent breadcrumbs and croutons. Which, happily, have a longer shelf life.)
Since many of the foods that you mentioned are naturally gluten free, those obviously aren't a problem. The biggest issue seems to be bread. Since that seems to be the biggest gap, focus on that first. Right now, italian and french breads are going to be an issue for you. There really is no way to duplicate that chewyness. But it sounds like the highest priority would be sandwich bread. I think if you could regain that, it would be a step in the right direction. Now, the question becomes -- what do you like in a sandwich bread? Dense or light? White bread or "whole wheat" tasting bread. I've got several recipes that I'll be happy to share. For me, each have their own benefits. I'll be happy to post them but it might be helpful if you have a starting point that is closest to your preferences.
Also, you may want to look at the flour you are using. Is it possible for you to temporarily go the "expensive" route for flour to find your goal? For some, this isn't economically feasable, so I just wanted to check. Authentic foods has a variety of superfine ground flours. The finer grind makes a huge difference in the texture. I've also recently been experimenting with "Jules Gluten Free" flour mixure with very good results.
Does that help at all?
Lea |
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adminhelper
Joined: 19 Apr 2007
Posts: 29
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| Posted: Wed Sep 30, 2009 9:26 am Post subject: |
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| I believe computerdyslexic has gotten plenty of advice, so I'm locking this thread for now. |
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