I take a VERY expensive supplement (but I've been taking it for over 3 years now & the list of my doctors who approved it: dentist, GP, gastroenterologist, breathing specialist, obgyn) which I believe helps me. The only thing that "offsets" the price is that not only does it replace any multivitamin but it has SO many other nutrients that anytime my naturopath friend finds something she thinks will help my lupus, malabsorption issues, autoimmune situations, we look and it's already in there, too! It's Shakeology. And if you look it up, yes, it's SO EXPENSIVE. So, like I say, I take NO other supplements (plus it doesn't contains a few things that are known lupus triggers that its closest--and much cheaper--competitors contain).
I want to put in a word for kale crisps, too. I made an ovenfull yesterday and my elderly father--who will be 100% honest about what he likes--was overheard exclaiming in excitement how GREAT they were.
I do mine in a 350F oven, one layer that has been tossed with 1T EVOO and salt "to taste." I just shake mine on and sometimes get too much or too little. :) I don't flip mine but I do WATCH them starting about 10 minutes in and remove the ones that are dried. It's better to get them out before they turn too dark but I even like the toasty ones. Mine will take as long as 30 minutes sometimes--it depends on the thickness of the leaves. And I just destem mine, I don't do the pieces.
my SparkPage is friends-only because I'm paranoid and boring, anyway
Fitness Minutes: (3,157) Posts: 847 3/2/12 8:38 A
Thanks Ladies! We drink almond milk - I'll check the label to make sure mine is fortified. I am definitely intrigued by the Kale Chips. It doesn't sound appealing but if you swear by them, I'll have to give them a try!
Going to dietcician school probably wouldn't help. Most of them don't really understand this either! I would suggest kale and collard greens and swiss chard as well. There are a lot of ways to eat these, you can search SP recipes as well. You can also Google "b vitamin rich foods" or "Calium rich foods" and get a bunch of lists. Almond milk is fortified...and is becoming more widely available.
I do take B complex and Calcium and Vit D - all at doctors recommendation. But I use cast iron skillet for much of my cooking, even baking enchilada stack in it. We absorb the iron from it. Baked otatoes are good - as long as you eat the skins. We steam cubed potatoes with the skin on, and mash them with the skin as well. Sweet Potatoes are a good source of nutrients. ( I don't eat that skin!) Spinach is a good source of iron.and broccolli is great too.
I'm not a big leafy greens person, but I found a way to eat Kale that I LOVE!!! Kale is considered by several to be a 'superfood' that contains some iron but also a fantastic source of anti-oxidants and other essential nutrients :)
Kale Chips! Buy a bunch of leafy-kale at the grocery store, wash it, cut off the main 'spine' of each leaf then cut remaining into 2" squares. Toss with some olive oil and a little sea salt (others use chili powder for some 'kick') and put in a 250 degree oven for ten minutes, take out and turn the 'chips' then back in the oven for 10 minutes. They come out like potato chips and taste GREAT!
Then of course there's always the baked potato :)
current weight: 156.5
Fitness Minutes: (3,157) Posts: 847 3/1/12 9:54 A
I'm new to eating GF and have been scouring the internet for information. I came across some articles about eating GF causing problems with getting enough iron and vitamin B1 because so many cereal grains are fortified with them and that is the major source in Americans diets. It sounds like you can get them through other sources but I'm wondering if anyone here tracks these nutrients or has problems getting enough? I'm not a good pill taker - I usually forget after awhile (have had same bottle of calcium tabs for over a year...) but if there is a good GF multivitamin I should be taking, please share. Or, if you recommend certain foods, I'd like to know more. Sounds like pork is a good source but I don't know how many servings in a week you would need to maintain levels. I still eat meat and eggs. I'm mostly dairy free due to lactose intolerant family members but not sure if that is a good source. I do eat lots of veggies but I could probably eat more greens. Seriously, after this is all said and done, I think I'm going to go back to school to become a nutritionist or a dietician, It feels like you need a degree sometimes to understand all of this!
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