Question:
Periods & food thickeners

I had my surgery 10/31/03. I had a 1 1/2 day period RIGHT AFTER surgery. I've still not had one for December. I'm a very regular calendar girl. Does this seem normal? Second question, I've been so friggin' good about following the diet but would really like to thicken some of my soups or sauces up. Flour/corn starch are no-no's - anyone have suggestions. 42 pounds lost!    — Frvsnt O. (posted on December 9, 2003)

December 9, 2003
Arrowroot which is a "spice", technically is a VERY STRONG thickener with no flavor. Find it in the spice aisle at the supermarket and experiment carefully.
   — Donya P.

December 9, 2003
Congratulations! 42lbs gone in less than 2 months. I'm jealous. Anyway, you will soon find out your periods will be whacked out for some time. Dont know why, maybe the hormones. I've always been irregular and the day after surgery I started and had one exactly one month later to the day for 2 months. Then I skipped 2 mos and had one the following month. So you sound normal. Read the responses in the library. You will find it very common.
   — Regina J.

December 9, 2003
I thicken my soups and sauces with flour. It has caused me no problems at all and we don't eat enough for it to be a carb or calorie problem.
   — Patty_Butler

December 9, 2003
I use flour usually, but sometimes I use oatmeal flour (toss some rolled oats in the processor and whir it into flour). The one or two tablespoons per a big recipe don't add enough for harm :>)
   — [Deactivated Member]

December 9, 2003
I have rarely used flour, always have used corn starch. It works great, but never checked the carbs. Really wouldn't worry too much. Only need about a tablespoon. My periods have been irregular ever since surgery and I am 8 months out.
   — Gail O.

December 9, 2003
WHEN I WANT TO THICKEN SOMETHING, AND HAVE NO FLOUR, I USE MASHED POTATO FLAKES. THEY ARE READILY AVAILABLE IN MOST KITCHENS AND WORK PRETTY WELL. YOU DONT NEED ALOT. BUT IT DOES WORK. TRY IT!
   — cherylbean

December 10, 2003
Someone once suggested using refried beans to thicken any type of soup. I thought it sounded crazy but I tried it and it works like a charm. It adds very little flavor so it's not going to make your chicken soup taste like mexican food. It also adds a bit of protein. I know it sounds nuts but it's GREAT! Merry Christmas!
   — ronascott

December 10, 2003
I use instant potatoes to thicken. I also did not have a period for a couple of months. The doctor said that was normal.
   — Sharon F.

December 10, 2003
If you are making a tomato based sauce, dehydrate a few tomatos, then use a blender or coffee grinder to powder them. Adding just a little will REALLT thicken up a tomato sauce, maintains the flavor, and is easier on carbs than some other solutions.
   — Sue C.

December 11, 2003
I know you can use either tapioca flour or rice flour to thicken soups and gravies. I don't think the carb count would be bad as you can't eat much. Merry Christmas!
   — pickle lady

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