Another t-shirt: "If you think I'm sexy and you want my body... Eat Right 4 Your Type!" Ok, I'm running out of ideas... keep 'em coming.

Why is it that when I'm sick, the time I need most to be compliant, is the time when I want most to eat avoids? After getting sick from the rye, I vowed to be extra good while my insides were healing, and eat mostly beneficials. Then I got sick with a cold (related? probably, celiac disease can mess up your immunity in all kinds of ways). Being sick in both ways made most good foods taste nasty, I didn't eat much, and when I did eat, it sometimes included avoids. The first few days I did ok, with work, but after that I threw caution to the wind.

Where there's a rat there's also a snake.

Ever notice how one avoid leads to another? They travel in packs, it would seem. They can be found together at restaurants, in processed foods, and craving-wise. Once you eat one, you want more. I did discover in my forays to the dark side, that I don't really like the taste of soy anymore, I used to love tofu and soy sauce, but now I don't. Corn still does bad things to me, as does milk, of course, I didn't doubt that they would, don't know why I had to rebel again.

Today, I'm trying harder. My cold isn't as miserable as it was, and I'm more able to deal with things. Sparkling water with sometimes a little cherry juice, pom juice, or lemon juice, is doing good things for me, so are the cherries. I'm still trying to cleanse the gluten out of my system, and feeling better, nuts and seeds aren't irritating my exposed villi like they were a few days ago.

Since I had gluten in my system (twice in the last month!) I went in to my doctor to have the blood tests done. I feel it was enough gluten to see the effect of it, and would be very surprised if the blood tests look normal. The experience was enough to convince me that I'm a celiac, but a few years from now, the experience may not be as fresh in my memory, so I want numbers too.

Yes, it is cherry season!

To combat my chocolates craving, I made some chocolate covered cherries. Had a whole huge bunch of cherries from Costco that I know won't stay fresh long, so I pitted half of them, melted a large bar of unsweetened chocolate on the double boiler, added 2 T. vegetable glycerine, dipped the cherries in, put them on waxed paper and put the cookie sheet full of them on a shelf in the freezer. I just tried one, a little too frozen solid to tell for sure, but I think they'll be good once they thaw a little. I froze them to speed along the chocolate hardening, and to get them kind of juicier inside, like the old chocolate cherries I remember that have the syrupy stuff inside. I'll know in a while if it worked. I hope I put enough glycerine in them, I don't want it too sweet, but maybe a little more would be better. I'll add a note to this entry once I know for sure. ---Yup, they're good, as they melted, they oozed out a little cherry juice. Those who like sweet stuff way want to add more glycerine or some molasses.

Be good, and be well!