• 3 Posts
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Joined 1 year ago
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Cake day: June 12th, 2023

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  • We’ve tried most of them over time.

    Star Trek Resurgence has consistently excellent reviews. It’s about a 25 hour role play where the player makes choices for two different crew - a senior bridge officer and an NCO in engineering. It’s well done and one of our teens and I are enjoying it a lot. Great value for the sale price. My patience on this one was reinforced by its initial release being exclusive to Epic - but on Steam and on sale it’s worth it.

    Bridge Crew is an older game. I have had it for a couple of years, and took advantage of the sale to pick up copies for each of our kids Steam accounts. One of them got really into it right away.

    Timelines is also older. It held their interest for a bit in middle school but doesn’t seem to be one of the better tie-ins.

    Star Trek Online is a long running massively multiplayer game that starts out free but then can cost a lot for in-game purchases. One of our teens is into it, and got fairly far without purchasing much, but the Steam sale is a good opportunity for them to buy things they’ve had on their wish list.

    As a parent, I find these better than the endless number of Star Wars mods on Roblox that one of ours got into for a while.







  • Looks interesting, and an interesting way to work with nuts. Always looking for other GF options and I do use almond flour in a lot of recipes.

    That said, while can understand not tolerating gluten free grains such as millet, teff, sorghum, rice or corn, I’m not sure why there aren’t other flours and starches you can work with.

    I’m having a hard time understanding why an intolerance would also extend to tubers (potato flour & starch; manioc - cassava flour & tapioca flour; sweet potato flour; arrowroot starch); flower seeds (buckwheat/sarrasin flour) or legumes (Romano, fava or chickpea flour) but not nuts.





  • It’s a journey. You may find that a wide variety of neurological and muscle issues ease or vanish with a super strict GF diet. There’s also evidence that within 5 years of starting a true GF diet many with celiac find that other food intolerances wane or disappear.

    I just bought a gluten free cookbook that comes highly recommended called ‘The Gluten Free Cook’ by Cristian Broglia, an Italian chef, who looked for naturally gluten free recipes from around the world. This seems to be the kind of thing that might be useful to you. (Haven’t really tried much in it myself yet.)

    One cookbook that I find super reliable is ‘Healthy Gluten Free Eating’ by Davina Allen and Rosemary Kearney of the Ballymaloe Cooking School in Cork, Ireland. Ireland has the highest prevalence of celiac in the world and the Chef’s school there has been at the forefront of developing workable recipes.

    Another cookbook that I rely on is ‘Gluten Free Flour Power’.

    Last, ‘Baked to Perfection’ is a recent award winning GF baking book by a woman who was a PhD student in inorganic chemistry when she wrote it. She understands a great deal about making GF baking work and explains it in an understandable way.




  • It’s important to consider the impact and total volume of ultra processed foods, and the chemicals they contribute to the diet.

    There’s increasing evidence that it’s not just a a matter of calorie equations or carb restriction overall that has effects.

    Decades ago, research established that managing the glycemic load was more effective than just calorie counting for persons with diabetes.

    15 years ago there was evidence building that diet drinks actually could contribute to metabolic problems.

    Now studies looking at overall impacts of ultra processed foods suggest they mess up the gut micro biome or at best get taken up into energy much faster than expected.

    The items listed in the article fall into the ultra processed category. The ‘everything in moderation’ approach may not be that successful when too much of the diet flips into the ultra processed categories.