We’ve definitely had several transitions in the past few months–most notably, our Trinity-girl is now 5 months old(!!). She is utterly adorable–I’m continually shocked at what an easy baby she is. She’s almost always in a good mood (even when teething), eats like a champ, burps herself, rolls over onto her tummy, laughs at anything River does, and has just started “singing,” i.e., vocalizing like a baby dinosaur with high squeals and shrieks. She’s so overwhelmingly cute and cuddly that it’s almost unbearable. I’m so grateful for the opportunity to parent a full-term baby after first experiencing a preemie. It makes me delight in the effortless-feeling, developmental-milestone-smashing course that Trinity is on, rather than taking it for granted.
At first, having 2 children was a bit daunting–the first 6 weeks felt very overwhelming. However, thanks to Trinity’s great personality, River’s surprisingly open acceptance of her sister, and the help of friends, family and babysitter, I feel like we’ve found our equilibrium (well, as much equilibrium as one can muster with children in the mix).
I’m still avoiding gluten as a holistic means of combating my Hashimoto’s Thyroiditis, although I’ve relaxed a little bit when visiting family. It’s so hard to find gluten free food at parties and gatherings that I tend to chalk up those days as ones that will result in my being very bloated for the following 72 hours. I find that I still have a rather addictive response to the combination of refined flour and sugar, and I’ve had some increased refined-sugar cravings after relaxing my gluten free regimen. Definitely NOT a coincidence, I think. I have settled into a good routine at home and have found that creating a 5 week plan of naturally gluten free breakfasts, snacks, lunches, and dinners (complete with page #s for recipes, etc) makes it a lot easier for me to serve things that all of us enjoy. When I say “naturally gluten free,” I’m referring to meals in which the original recipes don’t call for gluten-containing ingredients. Example: a breakfast might be scrambled eggs with cheese and cottage potatoes instead of eggs with gluten free toast. I’m trying to eat “whole foods,” rather than using gluten free substitutes b/c most store-bought gf substitutes have a terribly high glycemic index and fairly low nutritional value.
I’ve also found an edible, tasty snack/sandwich bread from Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook. I LOVE the high protein content and the dense, moist texture of her quick-bread recipes. Here’s a similar recipe from her website for her “Bread 2.0.” The bread is easy to make and actually tastes great without incorporating loads of sugar or rice-flour. I have to say that it’s definitely my best experience with savory, gluten free bread thus far.
On a less holistic note, I’ve also started taking Levothroid. I’m in awe at how fantastic I feel after just a week. My TSH was only at 3.1, but since that’s on the high end of normal and at a level that can have negative hormonal effects, my primary care PA suggested that I try a tiny dose (25 micrograms) to see if it made a positive difference. My energy levels are higher than they’ve been in over 4 years, I’m sleeping well, and I don’t crash after just a few hours of activity. It’s beyond awesome to feel “normal” again.
I don’t love the idea of being on a medication for the rest of my life, but at this point, having low energy is just not an option, and I haven’t been able to find empirical studies showing that going gluten-free *actually* helps keep Hashimoto’s in check. The suggestion makes intuitive sense to me as a lay person, but I’m willing to concede that it may be misguided. Still, I feel better eating gluten-free, and since I have multiple generations of diabetes in my family history, eating in a way that minimizes my consumption of grains and maximizes my consumption of protein, whole fruits and veggies will still have massive health benefits. I’m not prepared to go Paleo, but I am convinced that eating as if I’m trying to manage diabetes (high protein, carbs from non-starchy veggies, etc), even though I don’t have diabetes, is probably the best thing for my body.