So many times when you hear talk about Preppers or see shows on the subject, the conversation is about Doomsday and bunkers. There tends to be a social stigma with some people about prepping for a disaster. As we have seen in the last few weeks and from the history of my lifetime, this should be further from the truth.
I can remember where I was and what I was doing when the news reports came on regarding 9-11. I lived in Chicago at the time and reached out to love ones as they went about their daily activities. People where going everywhere. Traffic was congested. Phone lines where busy. It was very chaotic. Then, following years later, came the reports and news of Katrina, Sandy and Ike. Fast forward to the aftermath of Hurricane Harvey and possibly Irma on its way toward north America. Whether you or your family members live in coastal regions or not, life is full of uncertainty, which ironically, is our only certainty. I remember being in DeKalb, IL in June of 1987, standing in the living room of a friend's apartment and experienced an earthquake. It was quick and uneventful, but yet very real.
So how ready are you for the uncertainty of life? We do so many things to prepare for the "what if" of life. We buy insurance for our health and property. We buy homes to house things and provide shelter and safety from people and the elements. We educate ourselves and our children in hopes of a prosperous future. Even with all we do, there is still a magnitude of uncertainty in life. Yet, being prepared can effect the "what if".
Watching the news reports of Hurricane Harvey and seeing people get fed, I was concerned about all the people with food intolerance. Having Celiac Disease, I considered what I would do if my only option was to eat whatever food was placed before me. Seventy-two hours is the time estimated it takes relief organizations to mobilize and begin to provide services when a disaster hits. Lucky for me, I have a Prepper food kit in an air tight, water tight mobile container that is gluten sensitive and will feed 4 people for 72 hours with and expiration date, well over a decade. With food intolerance, I can't rely on anyone having food that would not make me sick. Some say...if that is all you have, you will eat it. For me, that is just not true. The pain and suffering would be too unbearable to do that to myself, especially under already stressful circumstances.
I came across a web post entitled, "Are You Prepared to be Gluten Free in an Emergency" by Dr. Osborn on the Gluten Free Society website. Check out his 12 tip for prepping. Many of them are good regardless of the need for gluten free or not. Make a plan for yourself and your family for communication, to shelter in place or evacuation. We never really know when the "what if" will come.
_Finally, its here! 2015 was a complete trip, filled with tons of stress. Legal challenges, three surgeries in 3 months in a row, 5 month house hunt, closing on a home and moving, start of a new school for my son, disdain for my J.O.B., and survival of a stroke and the growth of my business. Through it all...I'm still standing bitches! (of course that last part only applies to a select few people). This is the strength of how strongly I feel about where I have been, what I have been through to get to this place and where I am going.
I was that chick. I was in seemingly good health. It was a lot better than the years prior. I had lost 40 lbs in a year. I had put my hypothyroid in remission. I corrected the inflammation in my joints. I discovered what was causing breakouts. I got the diagnoses of a genetic autoimmunity which is controlled with the foods I eat. I went from a ton of prescribed medications to a few supplements. My BMI was no longer in the obese category. I don't have diabetes or heart disease. My blood work was generally good. Yet, despite all the improvements, I was under a lot of stress that was causing my blood pressure to fluctuate from low to extremely high and was operating on very little sleep.
On October 23, 2015, I had a stroke. I knew what it was after about 4 hours as my numb foot turned into my whole right side. I drove to the hospital lacking the other normal stroke symptoms. After a CT scan and MRI, it was confirmed. Now I go to rehab 4 times a week and I am progressing. The moral to this story is to, let shit go, get lots of rest, you are your own best health advocate and keep it moving.
In my quest to keep it moving, I am creating a series of ebooks called, "Ask Yourself... questions you need to address to thrive in 2016". The first topic for the month of January is, 10 ways to be more respectful to your body in 2016. You may get your copy by clicking the ebook title or you can get all of the series throughout 2016, by adding yourself to the mail list in the box to the right.
I hope to be able to connect with you throughout the year. I would love to hear your "thrive " details for and in 2016.
Just about a year ago, “SMASHBURGER ANNOUNCES NEW NATIONAL PARTNERSHIP WITH UDI’S GLUTEN FREE
I was just made aware of this because as a #glutenfree health coach, I don’t eat their food. I must say that all parties involved in this transaction need to be wise. In a summary, this is how I see it. One situation is that those in the Celiac community are upset that #SMASHBURGER Founder, #TomRyan said that, “Practicing a gluten-free diet is an emerging consumer trend, and #Udi’s is the clear quality leader in the gluten-free category.” Really Tom, a trend? Allow me to educate you on a few things. For those that need a gluten free life, it is not a trend, but a necessity. The reason that it is talked about so is that it has only been in the last 10 years or so that medical doctors in this country have a protocol for diagnosing #CeliacDisease. For those that are not gluten intolerant or gluten sensitive, they are choosing to be gluten free because they realize that gluten is bad for everyone.
Then there is the statement, ““Smashburger and Udi’s share a passion for providing guests with great-tasting, high-quality food, so the partnership was a natural fit for us. We are excited for the opportunity to offer our guests a premium gluten-free bun option in all of our restaurants across the country.” Again, I have to wrinkle my face at this too. “High-quality” ? The inclusion of “junk carbs”, yeast, and gums in Udi's buns should make a Celiac run the other way. Strike 1!
Allow me to break down the nutritional value of a Smashburger meal or lack thereof. As per Smashburger’s website, I will start with the carbs. Since Celiacs deal with Multi-Autoimmune Syndrome issues, this is very important to prevent Type 2 diabetes. A regular burger on a gluten free Udi’s bun, has 43g. Adding condiments would add another 10-20g. Have a regular fry with 63g and a regular Coke at 46 g, for a grand total of 162-172 carb grams. According to the #AmericanDiabetesAssociation a person concerned about diabetes, should limit their carb intake to no more than 135 to 180 a day. So one Smashburger/Udi’s mashup could be a carb intake for a whole day. Strike 2.
There is also the issue of Smash Burger products and practices. The site says the protein is cooked with dairy butter or has a soy ingredient. This is a big strike 3. Most Celiac’s try to avoid the cross re-activity of these items. At this rate, I could not even recommend a lettuce wrap. The site says items such as the buns and the proteins are cooked on shared appliance as that of gluten items; strike 4 and their out! This is called cross contamination and if not careful, Smashburger could find them self with an insurance claim for “food poisoning” or a law suit for a civil right violation of a person with a disability. (ie: #JimnNicks).
Many wonder why Udi’s chose such bed fellows and that they should require better practices. Let’s get real. Udi’s is gluten free because it makes money not ethical consciousness. Past that, they can’t dictate what a food service account does with the items they sell them. If you think a fast food company is going to care about their practices as related to the gluten free community, it will be slim pickings. It happens at other establishments too. Take #RedRobin for instance they have the same offering for their burgers. They want you to pay a dollar more for the gluten free bun and then ask about their practices of preparing that burger. Chances are your wait person has no knowledge whatsoever about what happens in the kitchen nor are they even familiar with the details and the seriousness of Celiac disease they'll call an allergy. Then there is #OliveGarden. My 11 year old wanted to go there over spring break. He has a Celiac gene, but is not reactive now. I called corporate to inquire about the ingredients in the corm pasta. I was told that they do not maintain that information, that they would have to contact the supplier and that a reply could take up to TWO weeks. He decided he does not want to go there that bad.
I say to the gluten free community, be wise. You must be your own best advocate. The only way to eat gluten free is gluten free naturally. I know it is a pain, but plan ahead and take your own food with you when you are out and about. At the very least, ASK A LOT OF QUESTIONS of the people in charge. The community needs to speak with our dollars. Stop buying these products! As MJ said, they don't really care about us!
So I ask you...do you ask enough questions when dining out? Do you call ahead and speak to someone in charge? Do you purchase from these businesses?
This change has been a long time coming. I have planned to change this site for some time and finally got around to it. What's the deal? Are there really not enough hours in the day? Or, is it that we don't plan properly? Are we as humans natural procrastinators? Somethings to think about. How are you accountable for your life? And my favorite Dr Phil issum, "And how's that working for you?"
See you back here again soon. We have a lot to talk about!
Having the stresses of caring for a child with health concerns and going through the termination of a failed marriage, I developed my own chronic health issues. and survived a stroke. My personal experience and research of stroke and autoimmune diseases, lead me to help myself and others.