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Posts Tagged ‘Gluten Free’

35/365: Clean out refrigerator

Time to clean out the refrigerator

This is the second in a series of what to do when you discover you can no longer eat gluten.

One of the first steps in living a gluten free life is identifying the foods in your house that you no longer can eat. If you are single or are in a household which will be going gluten free with you, take items you can’t eat and throw them away if they have been opened, and consider donating unopened foods to a local food bank. Otherwise, designate top shelves for gluten free items, and lower shelves for gluten containing items in your pantry if you are sharing food with someone who isn’t eating a gluten free diet.

Easily Assumed Safe Foods

Safe foods are single ingredient foods that are not processed. Raw vegetables and fruits of any variety, nuts, milk, cottage cheese, cream, and butter (real butter, not the fakes), Raw meats that have undergone no processing are also safe to keep. You can safely keep fresh eggs, cheese, dried fruits, peas, beans, pulses, rice, sugar, honey. molasses and most vinegars. Millet, buckwheat, flax seed and quinoa are safe grains. Olive oil, coconut oil are good safe oils. Other vegetable oils are gluten free as well. Baking soda and powder are also naturally gluten free.

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Eating is often a social occasion.

Eating is most often a social occasion. When you can't eat what everyone else eats, its a very lonely feeling.

A few weeks ago, I got glutened. It was my own fault, I wasn’t the advocate that I should have been when my boyfriend and I went out to a chain restaurant for a quick breakfast before we went camping. Once we were there, I mentioned to the waitress that I was gluten intolerant and asked that there be no bread on the plate. I ordered what I thought was a safe meal: two eggs over easy, bacon and hash browns. I was hungry, and ate it all. This restaurant specializes in pancakes and advertises that they use pancake batter in their omelets, so I made sure to not order an omelette.) I now think that I was a victim of cross contamination and that they cooked something (most likely the hash browns) on a part of the griddle that they did the pancakes or omelettes on (like I said, my own fault for not specifying a clean grill area). We then drove to the camp ground and set up our tent city (Large tent and a large pop up which acts as our kitchen). Set up takes about 3 hours, which is why we tend to go for longer trips (this one was 6 days).

The next day I woke up to mild stomach cramping. The entire day was spent running into the restroom and trying to convince myself that this was an abberation and that I hadn’t been glutened. By Friday, the stomach cramps were so bad that I had to admit it to myself. I was angry, but mostly at myself. I know that chain restaurants are absolutely the worst for cross contamination, and I still went. (more…)

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Every so often when I find a book that I think people need to read, I’ll post a review.  

Wheat Belly Book Cover

In the 1970’s Dr. Robert Atkins, a cardiologist, published “Dr. Atkins Diet Revolution” after following a low-starch diet based on work  done previously by Gordon, Goldberg and Chosy in an article published in 1963 in JAMA (Journal of American Medical Association). Dr. Atkins replaced the idea of starches being an issue with the idea that carbohydrates (especially starchy ones) were an issue. Dr. Atkins diet was controversial to say the least, but regardless of the outcry from the industrial medicine community, it did work.  It worked for many people, including myself. Most of Dr. Atkins research was either ancedotal, or conducted himself.

In 2007, Gary Taubes, a scientific journalist, published “Good Calories, Bad Calories“, a lengthy tome that describes in detail how the medical research into dietary habits does not support the mainstream (media and goverment) claims that fat is bad for you and that carbohydrates are good.  In many ways, Taube’s book provides the links to the research which supports Atkins anecdotal suppositions.  Again, Taubes concentrated on carbohydrates as a whole.

Now, in 2011, another cardiologist, Dr. William Davis, points his finger at a specific carbohydrate, grains, with a particular emphasis on wheat, narrowing the culprit down much further. His book, Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health, is the next step in the realization that processed foods, which are stuffed with cheap, subsidized wheat is the problem. Along with anectodal evidence, Davis provides references to over 250 studies and articles, which bolster his premise.  (more…)

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