Yesterday's blog offered other forms of whole foods, besides wheat, to get your daily carbohydrate intake.  Beat the Wheat!  Meet Your Whole Grains gave  an alternate view of grains that can be easily incorporated into your diet regiment.  If you have a family that doesn't share your palate, these grains can be made in advanced and kept in your refrigerator to be doled out as your  side dish instead of pasta.  Millet, quinoa, and brown rice can be made days in advanced so that you don't have worry about making separate dinner entrees.  Note the following cooking times below for each grain.  Do add less water to ensure desired consistency of each grain as you experiment.  I tend to enjoy my grains more al dente so that they pack well when adding vegetable and meat. Do watch out for those grains that contain gluten.

Sweet potatoes, also commonly labeled as yams, are an excellent and inexpensive staple to have on hand. These deep orange-fleshed nutritional powerhouses add  several important components to the diet. Their health and weight management  benefits far exceed the nutritional value found in ordinary white and yellow fleshed potatoes.

*They are high in vitamin B6 which reduces homocystein.
*They are a good source of vitamin C.
*They contain Vitamin D which is critical for the immune system.
*Sweet potatoes contain iron.
*Sweet potatoes are a good source of mag­nesium, which is the relaxation and anti-stress mineral.
*They are a source of potassium, one of the important  electrolytes that help regulate heartbeat and nerve
signals.
*Sweet potatoes are naturally sweet-tasting but their natural sugars are 
slowly released into the bloodstream.
*Their rich orange colour indicates that they are high in carotenoids  like beta carotene and other carotenoids, which is the precursor to  vitamin A in your body.

By now, if you've been following this blog faithfully, you've all but blacklisted wheat out of your diet.  This is probably due to the sheer fact you have less painful flare ups when you do.  But, unfortunately, you are left with the frustrating prospect wondering what actually can I eat?  Here I offer you three grains that are not only thrifty but will add a delicous component to your table fare.

Recently, I ran into a friend who suffers from fibromyalgia.  She went on to say her blood sugar is rising, and she has been trying the no wheat protocol.  She also mentioned that her doctor tested her for wheat sensitivity and tests showed a positive indicator to this.  "But everything has wheat! I don't know what to eat!" she exclaimed as we talked.  "I am constantly finding myself eating wheat because there is nothing else!"  "Then, I find myself in more pain again!"  Well, there are other items available I explained.   After all, we all succumb to this ready, available food source each week at the grocery.

"You just have to learn to prepare foods ahead of time," I explained.  "And, be on the look out for gluten-free preparations at your store front."  I also added, since her blood sugar was rising, that she read Wheat Belly by William Davis M.D.  I promised her more added vigor if she'd just give my dietary plan a try.

New Grains to Consider

Quinoa dates back three to four thousand years ago when the Incas first realized that the quinoa seed was fit for human consumption. According to WHFoods quinoa “was the gold of the Incas” because the Incas believed it increased the stamina of their warriors. The Quinoa Corporation calls quinoa the “Supergrain of the Future. ”

*Quinoa is one of the most protein-rich foods we can eat.
*Quinoa contains almost twice as much fiber as most other grains.
*Quinoa contains Iron.
*Quinoa contains lysine needed for tissue growth and repair.
*Quinoa is rich in magnesium which fibro suffers often lack.
*Quinoa is high in Riboflavin (B2) which improves energy in the brain and muscles.
*Quinoa has a high content of manganese which prevents damage of the mitochondria that helps produce ATP that fibro suffers lack.

Need some recipes to get started?  Try All Recipes.

Although brown rice is less convenient than white due to its longer cooking time, it is much more nutritious as only the outer hull of the grain is removed. This makes it a great staple carbohydrate source which is classified as a whole grain and contains a range of essential nutrients such as B vitamins, phosphorus, selenium, manganese, potassium and magnesium,.  I always mix mine with a wild rice variety for texture and flavor.

*Rich in Selenium that prevents disease.
*High in Manganese
*Rich in Naturally-Occurring Oils
*Rich in Anti-Oxidants
*High in Fiber
*A Slow-Release Sugar for diabetics
*Prevents Candida Yeast Infections in the gut

Need some recipes to get started?  Try All Recipes.

Millet provides a host of nutrients, has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains available. It is one of the few grains that is alkalizing to the
body.

*Millet is alkaline and it digests easily.
*Millet will hydrate  your colon to keep you from being
constipated.
*Millet acts as a  prebiotic feeding microflora in your inner
ecosystem.
*The serotonin in millet is calming to your moods.
*Millet is a smart carb with lots of fiber and low simple sugars.
*Magnesium in millet   can help reduce the effects of migraines and heart  attacks.
*Niacin (vitamin B3)  in millet can help lower cholesterol.
*Millet consumption decreases triglycerides and C-reactive protein.
*All millet varieties show high antioxidant activity.
*Millet has high protein content (15 percent).

Need some recipes to get started?  Try All Recipes.

Do remember if you are fibroglycemic, limit your grain intake to 1/4 - 1/2 cup depending on size and weight.  Adjust measures according to pain increase and decrease serving size to add vigor.  Keep your plate full of vegetables and protein to rebuild and rejuvinate muscle and connective tissues.

You know the essential need of exercise if you suffer from fibromyalgia.  Furthermore, your doctor emphatically suggests exercise to help lesson painful flare-ups.  But, how does one exercise when pain can be so intolerable some days, dizziness can cause unstableness,  and heart racing/palpitations can send you dashing back home after only a few steps?

Then biking may be the answer for you.  Biking offers a stable seat, and with a few quick spins of your legs you can be home in no time should one of the above symptoms begin.  Most importantly, if you purchase a cruiser with gears, you can adjust those gears, depending on the terrain, so that your inner core muscles won't become too taxed during your ride.  Nothing breeds failure more than having to exert your body too much on a ride that is supposed to promote peace.

There is something that envelopes you when you begin your first trek.  It may be the freedom from usual duties, the delightful scenery you never noticed on foot, or the simple wind that lifts your hair as you cruise.  Nonetheless, endorphins are produced and pain goes to the wasteland.  You will soon note that stiffness begins to wane, letting the right kind of fatigue take over.  The fatigue that promotes rest and well-being instead of wracked nerves as you push through your day.  It will clear your mind due to the sheer fact nothing is asked of you here on this road.  You'll begin to have pleasurable feelings since exercise promotes that.

Most readers balk biking saying it takes too much energy.  I retort asking what type of bike they have and how long do they ride?  The idea is not to get on and pound those pedals to lose unwanted pounds that are piling up due to inactivity.  The idea is to get on and enjoy the ride; the rest will fall into place.  Some mentioned disdain of their  single speed cruisers saying it becomes too difficult maneuvering up hill or on unleveled roads.  My reply is to sell your original and put the money towards a 3-speed cruiser instead.  There is a remarkable improvement in overall satisfaction if you can switch gears!

Begin by biking a short distance.  Remember, the length is not important here, peace and enjoyment come first.  Go to the end of your road for a few days and bike right back.  When you feel light-hearted and energized after several spins, take a right and go just a few streets down and turn back.  Keep doing this, adding to your route, as you feel stronger and more able.  Don't forget a basket as you begin  longer travel for water and a snack.  You'll want to stop off and enjoy a treat when viewing those beautiful scenes of nature.

The benefits from this simple feat are amazing.  Adult cycling can be life changing for those who are unable to walk long distances or put pressure on their knees.  Also, you can keep account of calories burned through Calories Burned Biking.  Just add your weight, speed, and bike route time and you can see how much of those fat calories burned.  Another interesting chart to print off is Stanford's Calories Burned Per Minute Biking which gives weight fluctuations.  

Just get on a go! And ENJOY!

Over 20 months has been dedicated to this site already, and I must attest the constant research has paid off.  As symptoms begin to wane more and more as months pass, I have become acutely aware of unexpected flare-ups when they do happen.  What I've profoundly noticed is that 90% of my flare-ups are due to something I've ingested that my body is rejecting. 

Recent videos have prompted my attention to further dietary changes.  In Hungry for Change the best-selling documentary by Food Matters comes another hard-hitting film.  Hungry for Change exposes shocking secrets the diet, weight loss and food industry don't want you to know about: deceptive strategies designed to keep you  coming back for more. Find out what's keeping you from having the body and health you deserve and how to escape the diet trap forever. Featuring interviews  with bestselling health authors and leading medical experts plus real-life  transformational stories with people who know what it's like to be
sick and  overweight.

That seemingly harmless frozen fish fillet you've been incorporating more into your diet lately to benefit from the art of eating healthier may be chock full of sodium tripolyphosphate.  Chances are if you are chemically sensitive you may have wondered why you felt a bit disoriented wracked with painful aches after ingesting a serving. 

Sodium tripolyphosphate (STPP) is a chemical that has many uses in industry, ranging from an ingredient in cleaning products to a food preservative. Also known by alternate names like pentasodium salt or
triphosphoric acid, the substance falls into the classification Generally Regarded As Safe (GRAS), which means that past use of the chemical has presented no risk to health. It can also be found in some paints and ceramic products, among other uses.

One of the common usages of STPP is as an ingredient in detergents and soaps. Most gel, liquid, tablet, and powder forms of both laundry and dishwasher detergent contain it. Its key function is that it allows surfactants, which are molecules that help dissolve surface dirt, to work at their full potential. The
chemical can also soften hard water for easier foaming and cleaning, and it helps prevent dirt from sticking to the surfaces of the object being cleaned. Many general household cleaning products, including surface and toilet cleaners, contain STPP.

Sodium tripolyphosphate is also used to preserve foods such as red meats, poultry, and seafood, helping them to retain their tenderness and moisture during storage and transport. Pet food and animal feed can also be treated with it, serving the same general purpose as it does in human food. STPP also has been used to help preserve the quality of drinks such as milk and fruit juices.

Because sodium tripolyphosphate can improve the appearance of seafood like shrimp and scallops, there is some concern that unscrupulous salespeople may sell products that are not fresh to consumers who cannot see the signs that the items have started to go bad. Although it cannot be used specifically for this purpose, this chemical also holds in water, making the seafood heavier and therefore more expensive. Some food quality experts recommend asking a fishmonger or other salesperson for seafood that has not been
treated with this chemical. Some stores will mark products that have not been exposed to STPP as "dry."
-http://www.wisegeek.org/what-is-sodium-tripolyphosphate.htm

Sadly, there is FDA requirements to label foods with sodium tripolyphosphate, but several manufacturers have begun to do so.  Even though deemed safe for ingestion, this is one chemical you want to avoid if you've experienced reactions due to eating frozen fish.  Check for seafood products labeled as "dry" which means they have not been contaminated with the chemical.  Food products labeled as "wet" have usually been treated with sodium tripolyphosphate.

STPP, is a suspected neurotoxin according to the National Institute for Occupational Safety and Health’s (NIOSH) Registry of Toxic Effects of Chemical Substances. Food-grade STPP may cause acute
skin irritation, and prolonged contact with skin should be avoided. STPP  is listed on the U.S. Environmental
Protection Agency’s Federal  Insecticide, Fungicide and Rodenticide Act as a registered pesticide and  it is also registered as an air contaminant under California’s  Occupational and Safety Health Act. The material safety data sheet lists STPP as toxic to the lungs with prolonged exposure having the potential to produce organ damage.  This neurotoxin also has the ability to cause internal inflammation from those suffering from autoimmune diseases.  Inflammation leads to painful flare-ups.