Well, I missed Wednesday's running post and Friday's gluten-free post, so why not combine them for a Sunday post?
The comeback trail from a hamstring injury is slow. I still have tightness and some residual soreness in my hamstring, but I'm finding that if I just relax and don't push the pace when I run, it doesn't get any worse. In fact, my hamstring feels better after a run, I guess because the muscle is all warmed up. That's not the problem. I don't mind going slow, as long as I get to keep running.
The thing that has been bothering me since my injury is that my legs feel like lead on every run. You may recall that I took a few weeks off and rested. During that time, I also changed my diet. I am now grain-free and sugar-free, and with that, my carb intake has naturally gone much lower. I didn't realize how much it would change my energy levels. I feel great most of the time, but when I exercise, I'm dragging.
In the past I didn't think too much about carb-loading before exercise. I mean, it just happened naturally. I was eating grains like rice and corn at every meal and snack. So I naturally had a lot of easily accessible fuel available for each run.
Fast forward to my new, grain-free existence. Now I'm fueling my body with protein and fats, and let me tell you, it's hard! Carbs are easy fuel for the body, but protein and fat take a lot of work to assimilate. No wonder I'm dragging...
So I tried a little experiment before Saturday's four-mile run. I ate carbs. Not a lot, mind you. But I made the effort to eat something for quick energy, which amounted to a grain-free biscuit with honey. I know, right? I went all out! And here's what happened: I felt good. I had a great run. And I didn't feel like I was running through pudding. It was, in a word, AWESOME.
Now I get to have some fun experimenting with paleo-friendly carbs before runs. There are sweet potatoes and raisins in my future. Maybe even some coconut flour breads. All gluten-free, grain-free, and (mostly) sugar-free. I must say, I'm looking forward to it! I really didn't like running with lead legs...
Showing posts with label Gluten Free. Show all posts
Showing posts with label Gluten Free. Show all posts
Sunday, September 11, 2011
Friday, August 26, 2011
My gluten-free weekend preview
I'm so excited about food this weekend!
Okay, I know that's nothing new. I'm always excited about food. But this weekend there are a couple of things going on that I'm really looking forward to.
First, let's just say it: coconut flour
! If you've been following along on my other blog, you've already heard about this. But that doesn't make me any less excited. I think I'm going to make bread or biscuits. Something savory. Not that I don't want cookies...don't be silly. But lately I've been craving something, well, bready. I've found a couple of recipes and I'm going to try them out over the weekend. Watch Li Loves David next week for recipes.
Next, it's a UFC weekend, which means: Duffy's! Duffy's has a great gluten-free menu, and they even have primal-friendly choices. I love to cook, but sometimes, it's just nice to let someone else do the dishes, ya know?
Finally, in a word: s'mores! You heard me, s'mores! S'mores! S'mores! Say it with me, S'MORES!!
(No, I'm not very excited this...)
I was offered a free sample of Kinnikinnick's S'moreables, their gluten-free graham style cracker. Now, I don't normally eat things like this anymore, now that I'm following the Paleo Blueprint. But you know me, self-less to the core. So I decided to take one for the gluten-free team, and graciously accepted the sample.
My box arrived this week. I took one look at the ingredients, and realized that when I eat them, I'm going to be in a world of hurt. Not only do they contain rice flour and all kinds of sugar, which I now stay away from...they also have pea protein, pea starch, potato starch, pea fiber, tapioca starch, guar gum, and soy lecithin. Any one of those ingredients would mean a stomach ache. All of them together? Well...
But I did promise to try them, and write a review. Plus, I admit it, I'm curious how they taste. So I'm still gonna eat them. And I thought, if they are going to cause a reaction anyway, why not go all in? Why not make s'mores? That's right, I said it. I went there! Chocolate candy bars (soy lecithin) and marshmallows (too many things to list) cause reactions for me, too. So I'll just enjoy them all together! S'mores at my house!
Tune in next week, either here or at Li Loves David, for the outcome. And have a great weekend!
Okay, I know that's nothing new. I'm always excited about food. But this weekend there are a couple of things going on that I'm really looking forward to.
First, let's just say it: coconut flour
! If you've been following along on my other blog, you've already heard about this. But that doesn't make me any less excited. I think I'm going to make bread or biscuits. Something savory. Not that I don't want cookies...don't be silly. But lately I've been craving something, well, bready. I've found a couple of recipes and I'm going to try them out over the weekend. Watch Li Loves David next week for recipes.Next, it's a UFC weekend, which means: Duffy's! Duffy's has a great gluten-free menu, and they even have primal-friendly choices. I love to cook, but sometimes, it's just nice to let someone else do the dishes, ya know?
Finally, in a word: s'mores! You heard me, s'mores! S'mores! S'mores! Say it with me, S'MORES!!
(No, I'm not very excited this...)
I was offered a free sample of Kinnikinnick's S'moreables, their gluten-free graham style cracker. Now, I don't normally eat things like this anymore, now that I'm following the Paleo Blueprint. But you know me, self-less to the core. So I decided to take one for the gluten-free team, and graciously accepted the sample.
My box arrived this week. I took one look at the ingredients, and realized that when I eat them, I'm going to be in a world of hurt. Not only do they contain rice flour and all kinds of sugar, which I now stay away from...they also have pea protein, pea starch, potato starch, pea fiber, tapioca starch, guar gum, and soy lecithin. Any one of those ingredients would mean a stomach ache. All of them together? Well...
But I did promise to try them, and write a review. Plus, I admit it, I'm curious how they taste. So I'm still gonna eat them. And I thought, if they are going to cause a reaction anyway, why not go all in? Why not make s'mores? That's right, I said it. I went there! Chocolate candy bars (soy lecithin) and marshmallows (too many things to list) cause reactions for me, too. So I'll just enjoy them all together! S'mores at my house!
Tune in next week, either here or at Li Loves David, for the outcome. And have a great weekend!
Friday, August 12, 2011
Eating gluten-free: more or less expensive?
Does it cost more to eat gluten-free? That's today's burning question.
And I don't have a definitive answer for you.
Personally, I don't keep track of how much I spend on food. I spend what I spend to get what I need. I watch sales closely and stock up when prices drop. Some things get ordered from Amazon because we use them a lot and it costs less to have them shipped than buy local. If something is just way too expensive, we either substitute or do without.
But as far as hard numbers, I don't have any. Sorry...
I can tell you that since going gluten-free, we have almost completely stopped eating out. The risk is just too great, and frankly, I'm a really good cook and it's rare that a restaurant does a better job than I can. Not trying to brag here, but just calling it like it is. So the amount of money we spent on restaurants has gone down significantly.
As far as groceries are concerned, yes, gluten-free food substitutes can be expensive. Six dollars for a loaf of bread? Um, no, thank you. Four dollars for a bag of pasta? Seriously?
Before going grain free, we baked some bread, but not a lot, because we live in Florida and who wants to heat up the kitchen with the oven during the 9 months of summer? Occasionally I would pick up a loaf of Udi's or Rudi's bread for my hubby, because he likes it. But we're talking 3 or 4 times a year, if that. We found cheaper sources of gluten-free pasta, and got creative with substituting rice. We found cheap rice flour and I made all of our sweet baked treats. No way was I paying a small fortune just to eat a gluten-free cookie!
So yes, we had a few indulgences. And most of those are gone now, too, because we're grain and sugar free.
Another thing that helped our grocery bills was that with all my other food intolerances, I can't eat most junk food. That means no potato chips, candies, and most processed foods, even if they are gluten-free. Even with sales and coupons, junk food is still junk, and is simply extra money being spent.
Really, since going gluten-free, the major increase in our food budget has been for higher quality products. We eat a lot more organic, local, fresh produce and higher quality meats. That's because we know so much more about food now, we have to invest in healthier options.
Our household has been gluten-free for several years now, so I don't even have the data to compare how much we spent before. But if I had to guess, I would say that we pay right around the same amount as we used to for food (if you include all those restaurant meals we used to eat). The difference is we eat so much better now, which is an investment in our health and well-being. And when I look at our annual blood work results from the last few years, I can tell you that our investment is paying off.
A lot of what goes into a food budget is discretionary spending. If you find that your gluten-free spending is higher that you'd like, it might be time to examine where the money is actually going, and decide if that's really how you want to spend your hard earned dollars.
And I don't have a definitive answer for you.
Personally, I don't keep track of how much I spend on food. I spend what I spend to get what I need. I watch sales closely and stock up when prices drop. Some things get ordered from Amazon because we use them a lot and it costs less to have them shipped than buy local. If something is just way too expensive, we either substitute or do without.
But as far as hard numbers, I don't have any. Sorry...
I can tell you that since going gluten-free, we have almost completely stopped eating out. The risk is just too great, and frankly, I'm a really good cook and it's rare that a restaurant does a better job than I can. Not trying to brag here, but just calling it like it is. So the amount of money we spent on restaurants has gone down significantly.
As far as groceries are concerned, yes, gluten-free food substitutes can be expensive. Six dollars for a loaf of bread? Um, no, thank you. Four dollars for a bag of pasta? Seriously?
Before going grain free, we baked some bread, but not a lot, because we live in Florida and who wants to heat up the kitchen with the oven during the 9 months of summer? Occasionally I would pick up a loaf of Udi's or Rudi's bread for my hubby, because he likes it. But we're talking 3 or 4 times a year, if that. We found cheaper sources of gluten-free pasta, and got creative with substituting rice. We found cheap rice flour and I made all of our sweet baked treats. No way was I paying a small fortune just to eat a gluten-free cookie!
So yes, we had a few indulgences. And most of those are gone now, too, because we're grain and sugar free.
Another thing that helped our grocery bills was that with all my other food intolerances, I can't eat most junk food. That means no potato chips, candies, and most processed foods, even if they are gluten-free. Even with sales and coupons, junk food is still junk, and is simply extra money being spent.
Really, since going gluten-free, the major increase in our food budget has been for higher quality products. We eat a lot more organic, local, fresh produce and higher quality meats. That's because we know so much more about food now, we have to invest in healthier options.
Our household has been gluten-free for several years now, so I don't even have the data to compare how much we spent before. But if I had to guess, I would say that we pay right around the same amount as we used to for food (if you include all those restaurant meals we used to eat). The difference is we eat so much better now, which is an investment in our health and well-being. And when I look at our annual blood work results from the last few years, I can tell you that our investment is paying off.
A lot of what goes into a food budget is discretionary spending. If you find that your gluten-free spending is higher that you'd like, it might be time to examine where the money is actually going, and decide if that's really how you want to spend your hard earned dollars.
Friday, August 5, 2011
How do you feel about the FDA's proposed gluten-free labeling laws?
The other day the FDA re-opened discussion on their proposed gluten-free labeling laws. You know, the ones they started drafting in 2007? Yes, the ones that have been languishing for 4 years. Those laws.
Here is the FDA press release, containing relevant links, should you want to find out more about it. No, I haven't read all the details yet. I've only just glanced at the release.
I did happen to be on Twitter right after the FDA teleconference on Aug. 2 ended. My computer screen literally exploded with tweets containing #gfFDA. There were comments about the proposed language of the law, what was included, what was left out, and what did it all mean. OMFSM! (Oh My Flying Spaghetti Monster, the best expletive I've heard in a long time.) Seriously, with all the traffic, I really thought something big had happened...
Yes, this is kind of big. Let's call it "big-ish." I do think it's a big deal that the FDA is finally (in October or so) going to specify what "Gluten-Free" on a label means, and what standards companies have to meet to qualify for such a designation.
The new labels will have a profound effect on the lives of millions of people.
But...
Let me just say something here, something that I suspect is going to make me very unpopular among the mainstream gluten-free population:
The new FDA laws, whatever they may be, will have little (or no) effect on my normal life.
<gasp!>
There, I said it. It's out in the open now.
<but how can this be? gasp!>
Well, the first reason is I have so many food intolerances and restrictions, I have barely eaten anything labeled "gluten free" in the five years I've been gluten free. I haven't tried the new GF Bisquick (and I'm not going to). My box of Betty Crocker GF Devil's Food Cake Mix is still sitting unopened in my pantry. (Thank goodness it was complimentary from the company!) Nearly everything made and marketed to the gluten-free community contains potato starch, soy, canola oil, or something else that will make me ill.
To top that, the second reason is I recently went grain-free and stopped eating almost all processed foods. And I feel wonderful, and so does my husband, so this is probably going to continue. That means I no longer have any use for GF Rice Krispies, Glutino GF Crackers, or Udi's GF bread. Not that they aren't all wonderful products, but they just aren't on my radar any more.
<so...what about things you CAN eat?>
Um, you mean, like meat? Eggs? Seafood? Dairy? Fresh vegetables and fruit? Nuts? Well, the last I checked, those things are already gluten free. Okay, yes, there are a few types of bleu cheeses out there that might contain gluten. So I am looking forward to the new labels for that reason. But for the most part, I only eat whole, natural foods now. I don't need a label to tell me what's in them; I can already see the contents.
It's amazing how liberating it is to realize that no matter how the FDA writes their final version of the gluten-free labeling law, I am going to be able to eat safely and be healthy.
However, for those of you that do like the convenience of ready made food, don't forget that the FDA is soliciting comments for 60 days from August 3, 2011. Do be sure to tell them how you feel. Don't assume that they will just automatically get it right, okay? It's up to you to take action to protect your own health.
Here is the FDA press release, containing relevant links, should you want to find out more about it. No, I haven't read all the details yet. I've only just glanced at the release.
I did happen to be on Twitter right after the FDA teleconference on Aug. 2 ended. My computer screen literally exploded with tweets containing #gfFDA. There were comments about the proposed language of the law, what was included, what was left out, and what did it all mean. OMFSM! (Oh My Flying Spaghetti Monster, the best expletive I've heard in a long time.) Seriously, with all the traffic, I really thought something big had happened...
Yes, this is kind of big. Let's call it "big-ish." I do think it's a big deal that the FDA is finally (in October or so) going to specify what "Gluten-Free" on a label means, and what standards companies have to meet to qualify for such a designation.
The new labels will have a profound effect on the lives of millions of people.
But...
Let me just say something here, something that I suspect is going to make me very unpopular among the mainstream gluten-free population:
The new FDA laws, whatever they may be, will have little (or no) effect on my normal life.
<gasp!>
There, I said it. It's out in the open now.
<but how can this be? gasp!>
Well, the first reason is I have so many food intolerances and restrictions, I have barely eaten anything labeled "gluten free" in the five years I've been gluten free. I haven't tried the new GF Bisquick (and I'm not going to). My box of Betty Crocker GF Devil's Food Cake Mix is still sitting unopened in my pantry. (Thank goodness it was complimentary from the company!) Nearly everything made and marketed to the gluten-free community contains potato starch, soy, canola oil, or something else that will make me ill.
To top that, the second reason is I recently went grain-free and stopped eating almost all processed foods. And I feel wonderful, and so does my husband, so this is probably going to continue. That means I no longer have any use for GF Rice Krispies, Glutino GF Crackers, or Udi's GF bread. Not that they aren't all wonderful products, but they just aren't on my radar any more.
<so...what about things you CAN eat?>
Um, you mean, like meat? Eggs? Seafood? Dairy? Fresh vegetables and fruit? Nuts? Well, the last I checked, those things are already gluten free. Okay, yes, there are a few types of bleu cheeses out there that might contain gluten. So I am looking forward to the new labels for that reason. But for the most part, I only eat whole, natural foods now. I don't need a label to tell me what's in them; I can already see the contents.
It's amazing how liberating it is to realize that no matter how the FDA writes their final version of the gluten-free labeling law, I am going to be able to eat safely and be healthy.
However, for those of you that do like the convenience of ready made food, don't forget that the FDA is soliciting comments for 60 days from August 3, 2011. Do be sure to tell them how you feel. Don't assume that they will just automatically get it right, okay? It's up to you to take action to protect your own health.
Friday, July 29, 2011
Not what I was expecting, but I'll take it
I went gluten free five years ago. Up to that point I had been sick for many years, and bounced from doctor to doctor, all of whom tried to throw different drugs at me to minimize my symptoms, without finding an underlying cause. When I finally realized my problem was gluten, I gave it up cold turkey and never looked back.
The change in my life was instantaneous! I felt better immediately, and within 72 hours, I honestly was a new person. Hallelujah! Now we can go on with life, right?
Well, um, not quite. After a couple of months, some of my symptoms returned. I examined my diet, and knew I wasn't eating any gluten, so I went looking for other things. Soon I had it - soy was the culprit. Whew. Not quite the amazing transformation, but definite improvement in my overall well-being. Okay, soy is out. Now, back to this life thing...
Ah, wait a minute...I sense a pattern developing here. To give you the condensed version, I ended up cutting out gluten, soy, all legumes, poultry, nightshades, most fruits, and many vegetables. I also have a reaction if I eat any food that lists "artificial flavorings" or "natural flavorings" on the label, which means almost no processed foods.
In the last year, a few of these intolerances have lessened in severity. For instance, I can now eat small quantities of poultry, and some nightshades are okay in small doses. But for the most part, I'm still pretty restricted on what I can eat.
And that's okay. I really didn't mind a lot...well, sometimes I did, but I usually got over it...until I started having issues again earlier this year. I put on an alarming amount of weight in a short time, I had digestive issues, skin problems, and all the old symptoms. I just couldn't figure out what was going on.
Basically I had gotten to the point (again!) where I needed to do something drastic. I even tried another elimination diet a few months ago, with no success. I seemed to be reacting to everything.
Now, I had heard about paleo, the caveman diet, whatever you want to call it, for years now. And I had considered it, really, I had. But I just couldn't fathom giving up my rice, corn, and dairy. (And don't even talk to me about sugar!) Not after losing almost every other food out there that I could eat. Then I found out about the Primal Blueprint.
Yeah, yeah, you've been hearing me talk about it for a while now, so I won't get all gushy. You can go to the site or leave a question in the comments if you want to know more. But what I realized was this - the list of foods that our ancestors ate are eerily similar to the list of foods that don't give me any reactions. And the minds over at the Primal Blueprint are of the opinion that if you can stomach dairy, it's probably okay to eat it. Score! But rice, corn, and sugar are still out. Awww...
Still, I had to try it. And when I try something, I go all the way. So two weeks ago I dove in and gave up all rice, corn, and sugar. Then an amazing thing happened.
I stopped being hungry all the time. And when I say all the time, I mean I was hungry All. The. Time. That went away overnight. The mystery stomach aches, skin problems, and bloating followed after a few days. In a week, I dropped 5 lbs of water weight, while stuffing my face constantly with food. I haven't been hungry, I haven't been bloated, I haven't been cranky, and I haven't been fatigued for days. I think the last time I felt this way was, oh, about 5 years ago, when I gave up gluten.
Yay, this is great, except...crap! I really like rice and corn and sugar! I haven't tested them yet, so I don't know if my body is just happier grain free, or if I have an actual reaction to rice and corn (don't even talk to me about sugar). That remains to be seen. But if I don't have overt reactions, all is not lost.
While the primal lifestyle is grain free, it doesn't mean I have to give them up 100%. One thing I love about primal is that it recognizes that sometimes, things don't go as planned and that's okay. They actually encourage a 100% attempt at compliance, realizing that if you hit at least 80%, you're doing pretty good. So if I want to make brownies with rice flour (and sugar!) to take to a pot luck, and I want to eat one, it's going to be okay. I just can't eat the whole pan anymore. Which is probably for the better...
Anyhow, my point with this essay here isn't to convert you to the primal lifestyle. (Though it is simply awesome to eat as much butter and bacon as I want, every single day, and not gain an ounce. Stop worrying about my cholesterol, I eat tons of veggies each day, too.)
No, what I'm getting at is that if you continue to have health problems after going gluten free, keep digging. If you have one food intolerance already, it's not unusual to have others. Yes, eating things your body doesn't like can cause all sorts of problems with your health and well-being. No, drugs are not always the answer, no matter what your doctor says. If you really examine your diet, you may not like what you find, and you may hate the idea of giving up rice or sugar or apples, or whatever it turns out to be that's causing you problems. But let me tell you, once you feel better, it's all worth it. Really.
By the way, everyone knows I'm not a doctor right? And that this is all my personal opinion, based on my personal experiences. And that I'm not dispensing medical advice here. I'm just sayin'...
The change in my life was instantaneous! I felt better immediately, and within 72 hours, I honestly was a new person. Hallelujah! Now we can go on with life, right?
Well, um, not quite. After a couple of months, some of my symptoms returned. I examined my diet, and knew I wasn't eating any gluten, so I went looking for other things. Soon I had it - soy was the culprit. Whew. Not quite the amazing transformation, but definite improvement in my overall well-being. Okay, soy is out. Now, back to this life thing...
Ah, wait a minute...I sense a pattern developing here. To give you the condensed version, I ended up cutting out gluten, soy, all legumes, poultry, nightshades, most fruits, and many vegetables. I also have a reaction if I eat any food that lists "artificial flavorings" or "natural flavorings" on the label, which means almost no processed foods.
In the last year, a few of these intolerances have lessened in severity. For instance, I can now eat small quantities of poultry, and some nightshades are okay in small doses. But for the most part, I'm still pretty restricted on what I can eat.
And that's okay. I really didn't mind a lot...well, sometimes I did, but I usually got over it...until I started having issues again earlier this year. I put on an alarming amount of weight in a short time, I had digestive issues, skin problems, and all the old symptoms. I just couldn't figure out what was going on.
Basically I had gotten to the point (again!) where I needed to do something drastic. I even tried another elimination diet a few months ago, with no success. I seemed to be reacting to everything.
Now, I had heard about paleo, the caveman diet, whatever you want to call it, for years now. And I had considered it, really, I had. But I just couldn't fathom giving up my rice, corn, and dairy. (And don't even talk to me about sugar!) Not after losing almost every other food out there that I could eat. Then I found out about the Primal Blueprint.
Yeah, yeah, you've been hearing me talk about it for a while now, so I won't get all gushy. You can go to the site or leave a question in the comments if you want to know more. But what I realized was this - the list of foods that our ancestors ate are eerily similar to the list of foods that don't give me any reactions. And the minds over at the Primal Blueprint are of the opinion that if you can stomach dairy, it's probably okay to eat it. Score! But rice, corn, and sugar are still out. Awww...
Still, I had to try it. And when I try something, I go all the way. So two weeks ago I dove in and gave up all rice, corn, and sugar. Then an amazing thing happened.
I stopped being hungry all the time. And when I say all the time, I mean I was hungry All. The. Time. That went away overnight. The mystery stomach aches, skin problems, and bloating followed after a few days. In a week, I dropped 5 lbs of water weight, while stuffing my face constantly with food. I haven't been hungry, I haven't been bloated, I haven't been cranky, and I haven't been fatigued for days. I think the last time I felt this way was, oh, about 5 years ago, when I gave up gluten.
Yay, this is great, except...crap! I really like rice and corn and sugar! I haven't tested them yet, so I don't know if my body is just happier grain free, or if I have an actual reaction to rice and corn (don't even talk to me about sugar). That remains to be seen. But if I don't have overt reactions, all is not lost.
While the primal lifestyle is grain free, it doesn't mean I have to give them up 100%. One thing I love about primal is that it recognizes that sometimes, things don't go as planned and that's okay. They actually encourage a 100% attempt at compliance, realizing that if you hit at least 80%, you're doing pretty good. So if I want to make brownies with rice flour (and sugar!) to take to a pot luck, and I want to eat one, it's going to be okay. I just can't eat the whole pan anymore. Which is probably for the better...
Anyhow, my point with this essay here isn't to convert you to the primal lifestyle. (Though it is simply awesome to eat as much butter and bacon as I want, every single day, and not gain an ounce. Stop worrying about my cholesterol, I eat tons of veggies each day, too.)
No, what I'm getting at is that if you continue to have health problems after going gluten free, keep digging. If you have one food intolerance already, it's not unusual to have others. Yes, eating things your body doesn't like can cause all sorts of problems with your health and well-being. No, drugs are not always the answer, no matter what your doctor says. If you really examine your diet, you may not like what you find, and you may hate the idea of giving up rice or sugar or apples, or whatever it turns out to be that's causing you problems. But let me tell you, once you feel better, it's all worth it. Really.
By the way, everyone knows I'm not a doctor right? And that this is all my personal opinion, based on my personal experiences. And that I'm not dispensing medical advice here. I'm just sayin'...
Friday, July 22, 2011
Is it really too much to expect?
Today's post is food related, though not specifically related to gluten. However, transparancy in food labeling can only ultimately benefit us all.
I read an interesting article today on food labeling in the meat industry. Meat is one of my favorite things these days since going Primal, so I sat up and took notice.
Mystery Meat No More?
The USDA has proposed a requirement that any additives or enhancements added to meat products be CLEARLY stated in the name of the product (emphasis added by me).
Currently, extra ingredients must be listed, but are often in teeny, tiny print. I have often noticed and complained about this. As someone who reacts to all sorts of things that are added to foods as "flavor enhancements," nothing, including meat products, goes into my grocery cart unless the label has been triple checked. I am looking forward to the new labels, because they will make my life a lot easier.
Just to be clear, I don't have a problem with salt and water being added to a chicken. Juicy chicken is a good thing. I just prefer that everything we eat be additive free. So the new labeling rules will make it easier for me to ensure that the only thing in my chicken, beef or pork is chicken, beef, or pork. I do know people that specifically buy injected meats, because they like the flavor and texture. And that's cool, too. Now they will have an easier time of picking out the cuts they want.
What I do have a problem with is how companies seem to be trying to hide this information. By printing their additive lists in microscopic print, it appears they are trying to pull one over on their customers. And that's not cool.
After all, when I find out someone is trying to hide one thing from me, I start wondering what other things they are trying to hide from me. I'm just sayin'...
I read an interesting article today on food labeling in the meat industry. Meat is one of my favorite things these days since going Primal, so I sat up and took notice.
Mystery Meat No More?
The USDA has proposed a requirement that any additives or enhancements added to meat products be CLEARLY stated in the name of the product (emphasis added by me).
Currently, extra ingredients must be listed, but are often in teeny, tiny print. I have often noticed and complained about this. As someone who reacts to all sorts of things that are added to foods as "flavor enhancements," nothing, including meat products, goes into my grocery cart unless the label has been triple checked. I am looking forward to the new labels, because they will make my life a lot easier.
Just to be clear, I don't have a problem with salt and water being added to a chicken. Juicy chicken is a good thing. I just prefer that everything we eat be additive free. So the new labeling rules will make it easier for me to ensure that the only thing in my chicken, beef or pork is chicken, beef, or pork. I do know people that specifically buy injected meats, because they like the flavor and texture. And that's cool, too. Now they will have an easier time of picking out the cuts they want.
What I do have a problem with is how companies seem to be trying to hide this information. By printing their additive lists in microscopic print, it appears they are trying to pull one over on their customers. And that's not cool.
After all, when I find out someone is trying to hide one thing from me, I start wondering what other things they are trying to hide from me. I'm just sayin'...
Friday, July 15, 2011
Toaster bags, a way to have your toast and eat it, too
I'm so happy that today is Friday, because that means that I get to write about being gluten free. And today I have something cool to write about...
My toaster bags
arrived!
![]()
I wrote about these things last week. Basically, they are these little bags designed to go into a toaster. Okay, I know, it's not world peace. But for those of us who are gluten free, it allows us to use a toaster that has been used to toast gluten containing bread. Which normally, we can't do, because of the cross-contamination risk.
This may not be a big deal for you at home. It's not for me either; we have a gluten-free household. But when you travel...
See where I'm going with this?
We have often stayed in hotels where there was a kitchenette in the the room, or a dining area where communal breakfast was served. These places often have toasters. Before toaster bags, those toasters were strictly for the gluten crowd. But now, hey, we can use them, too!
These will also be great when staying at a friend's or relative's house. Now I can tote along gluten-free bread and be able to enjoy it. Before, I would leave the bread at home in the freezer, because, well, you know what gluten-free bread is like when it's not toasted.
So how do they work? As you can see from the photo, they are little bags that act as a sleeve, protecting whatever is in them from coming into contact with the interior of the toaster. They are made out of some sort of heat resistant material that looks like a tightly woven mesh. They are reusable, and can be washed either by hand or in the dishwasher.
And do they toast? Um, well, I don't know yet. (They just got here!)
It looks like I'll be baking bread over the weekend to test them. I also want to try toasting a few other things with them. According to the directions, you can cook bacon, burgers, french fries, and other things in them. Not that I would be doing that in a hotel toaster, but hey... And I know that as soon as David reads this, he's going to go all Mythbusters on me and want to try baking a pie or something in them.
So that's the latest on my new toaster bags. Stay tuned for an update on how well they work, either here or on my other blog, Li loves David.
My toaster bags
arrived!
This may not be a big deal for you at home. It's not for me either; we have a gluten-free household. But when you travel...
See where I'm going with this?
We have often stayed in hotels where there was a kitchenette in the the room, or a dining area where communal breakfast was served. These places often have toasters. Before toaster bags, those toasters were strictly for the gluten crowd. But now, hey, we can use them, too!
These will also be great when staying at a friend's or relative's house. Now I can tote along gluten-free bread and be able to enjoy it. Before, I would leave the bread at home in the freezer, because, well, you know what gluten-free bread is like when it's not toasted.
So how do they work? As you can see from the photo, they are little bags that act as a sleeve, protecting whatever is in them from coming into contact with the interior of the toaster. They are made out of some sort of heat resistant material that looks like a tightly woven mesh. They are reusable, and can be washed either by hand or in the dishwasher.
And do they toast? Um, well, I don't know yet. (They just got here!)
It looks like I'll be baking bread over the weekend to test them. I also want to try toasting a few other things with them. According to the directions, you can cook bacon, burgers, french fries, and other things in them. Not that I would be doing that in a hotel toaster, but hey... And I know that as soon as David reads this, he's going to go all Mythbusters on me and want to try baking a pie or something in them.
So that's the latest on my new toaster bags. Stay tuned for an update on how well they work, either here or on my other blog, Li loves David.
Saturday, July 9, 2011
Toaster bags for gluten-free living
Yes, I know, this was supposed to be posted yesterday, but...well, it wasn't.
Toaster bags! I've been meaning to try these things for a while. And finally I remembered them when I needed to push my order over the shipping threshold.
So here it is today.
This morning I was ordering something off of Amazon, and I was a little short of the $25 threshold for free shipping. Don't you hate that? I didn't want to pay for shipping, so I thought for a while about what else I needed, and it dawned on me...
Toaster bags! I've been meaning to try these things for a while. And finally I remembered them when I needed to push my order over the shipping threshold. If you're not familiar with them, toaster bags allow you to toast your gluten-free bread without fear of cross contamination. Evidently, they make awesome grilled cheese sandwiches, too. I think they'll be great for traveling and such.
They should be here in a week or so. At that time, I'll give them a go and report back. Can't wait!
In the meantime, if you've used these, please write a comment and let me know what you thought.
Friday, July 1, 2011
Gluten is NOT nutritious
I feel a big rant coming on. I haven't been able to run since Monday, due to a strained hamstring, and I'm seriously endorphin-deprived. I can't get to my happy place, haven't had my moment of zen, and no longer possess inner peace.
You have been warned.
(begin rant)
I hereby declare war on all doctors and dietitians!
No, I don't. (They outnumber me.) But I want to...
I just read again this morning, for the umpteenth time, a dietitian saying that following a gluten-free diet, if you don't need to, can lead to nutritional deficiencies. I have read this (and heard this firsthand) from so many people in the medical profession over the past several years, and it boggles my mind each and every time.
Seriously, how effing stupid can they be?
Gluten is a sticky protein. It makes breads elastic and causes things to better stick together. Gluten is NOT necessary to human survival. Human beings existed healthily for millions of years before wheat, barley and rye were first domesticated, and will continue to exist healthily for millions of years after the gluten industry lobby has finally been destroyed.
If you do not eat gluten, you will not die. You will not develop rickets, or scurvy, or shingles; beriberi, goiters, or the Heebie-Jeebies.
In fact, nothing bad will happen to you at all if you do not eat gluten. Ever.
If you are developing nutritional deficiencies, then you are not eating foods that contain proper nutrition, regardless of their gluten content. Period. And dietitians and doctors should know that. Seriously, I would bet that most people who are gluten free eat far healthier than those who don't. When you have to read every label on your food, you become much more discriminating about what you put in your body.
Frankly, if a medical professional ever tells you that eating gluten-free is bad for your health, I suggest you run away screaming. Who knows what other falsehoods they believe?
(end rant)
By the way...
If I am wrong and gluten itself contains some nutritional substance without which the human race will not survive, please let me know. Enlighten me! I will happily proclaim my own ignorance and assert someone else's superiority in this very blog.
You have been warned.
(begin rant)
I hereby declare war on all doctors and dietitians!
No, I don't. (They outnumber me.) But I want to...
I just read again this morning, for the umpteenth time, a dietitian saying that following a gluten-free diet, if you don't need to, can lead to nutritional deficiencies. I have read this (and heard this firsthand) from so many people in the medical profession over the past several years, and it boggles my mind each and every time.
Seriously, how effing stupid can they be?
Gluten is a sticky protein. It makes breads elastic and causes things to better stick together. Gluten is NOT necessary to human survival. Human beings existed healthily for millions of years before wheat, barley and rye were first domesticated, and will continue to exist healthily for millions of years after the gluten industry lobby has finally been destroyed.
If you do not eat gluten, you will not die. You will not develop rickets, or scurvy, or shingles; beriberi, goiters, or the Heebie-Jeebies.
In fact, nothing bad will happen to you at all if you do not eat gluten. Ever.
If you are developing nutritional deficiencies, then you are not eating foods that contain proper nutrition, regardless of their gluten content. Period. And dietitians and doctors should know that. Seriously, I would bet that most people who are gluten free eat far healthier than those who don't. When you have to read every label on your food, you become much more discriminating about what you put in your body.
Frankly, if a medical professional ever tells you that eating gluten-free is bad for your health, I suggest you run away screaming. Who knows what other falsehoods they believe?
(end rant)
By the way...
If I am wrong and gluten itself contains some nutritional substance without which the human race will not survive, please let me know. Enlighten me! I will happily proclaim my own ignorance and assert someone else's superiority in this very blog.
Friday, June 24, 2011
Quick Gluten-Free Travel Tips
(Part of an ongoing series)
We don't get out much anymore. Has anyone else's travel been curtailed by being gluten free?
Back in the day, we used to travel a lot. Friends joked that I started planning my next trip the day I got back from my last one. They were wrong, by the way...I started planning the next trip during the last trip.
Not any more. It's been years since I've been on an airplane, and I can't remember the last time I needed a passport. There's also nothing big in the works right now.
Admittedly, some travel would have been curtailed just because of the economy. When your fiscal circumstances are less than certain, you just don't go booking as many (or any!) trips around the world. But I can't entirely blame the recession for my lack of wandering. A lot of my staying home is due to celiac disease.
Those of us who are gluten free know that sometimes it's hard enough to get a safe meal in your own house. When it comes to letting someone else cook for you, especially someone you've never met...and who doesn't have to live with you for the next three days if you get glutened...well, it can be downright terrifying. Add in some other food intolerances (soy, nightshades, citrus, poultry, etc., etc.) and the thought of eating out can make you want to curl up in a fetal position in the hotel and whimper.
So does that mean those of us on restricted diets just have to stay home forever?
Of course not! (You knew that was the answer, right?)
Over the last 5 years, even with my limited excursions, I have managed to put together some tried and true tips to get me through everything from an overnighter with relatives to a 7 day road trip. I have also received quite a few pieces of advice from others, some of which I've been able to try out, and some that are yet untested by me. My goal is to consolidate everything I know here, and solicit some advice from others. After all, you may know something cool that I've never even thought of. So please feel free to leave any suggestions, tips, or tricks in the comments section below.
Quick Gluten-Free Travel Tip: Pack your own food.
Thank you, Captain Obvious! I know, this one seems like a no-brainer, but seriously... How many times have you heard of someone getting glutened because they were starving and had to go to a restaurant that didn't understand gluten free? I mean, I've had people tell me this happened to them because they got hungry while they were out running errands. Really? You don't carry food with you? I always have something to munch on in my purse...
Okay, maybe it's different for me because I have multiple food intolerances and therefore fewer dining options to begin with, but I must implore you - always carry your own food! Even if you don't need it, wouldn't you rather have the peace of mind that comes from knowing you won't starve?
It's pretty easy to do this. If you are traveling by car, it's a snap. Pack a cooler, toss in ice or some freezer packs, and stock it with your favorite goodies. My cooler is usually loaded with bananas, grapes, yogurt, cheese sticks, rice cakes, and homemade cookies (in an airtight container). If I'm going someplace with a microwave, I'll even pack leftovers in individual serving containers, just in case. Don't forget utensils if you do this. I also have a bag with non-perishables, like Larabars, Jam Frakas bars, Fritos, and some reusable water bottles. 'Cause, you know, I get thirsty...
Once you get to your destination, you either stow everything in the fridge in your room, or if you don't have one, just use the cooler with more ice from the ice machine. Easy peasy.
Take more than you think you'll need. Most places do have grocery stores (which you probably have researched already) so you can probably stock up if you run low on anything. But their selection may be iffy. It takes a lot of pressure off when you know that no matter what, you'll have something safe to eat. And if you keep everything well iced, you'll just haul home everything you don't end up using.
So that's easy enough on a car trip. But how about air travel?
Okay, I haven't flown much since going gluten free. But I have flown a lot in the past, and most of those trips were after the airlines stopped feeding their passengers real food. (Sorry, honey-roasted peanuts do not count as lunch!) So I do feel somewhat qualified to speak about this.
You can take all sorts of food on the plane with you, as long as it fits in your carry-on and it's not liquid. I load up my carry-on with the above mentioned Larabars and Jam Frakas bars, and some well-packaged baked goods. Biscotti hold up really well. Plus cheese sticks, because they travel well and I love them. Under no circumstances would I ever eat anything given to me on an airplane! (This was my policy even in my gluten-eating days.) And I would never count on an airplane having my special "gluten-free meal option" if/when they did feed the passengers. I've heard many horror stories about people ordering their special meal, confirming it, and finding out 5 hours into an 11 hour flight that somehow, it either didn't make it onto the plane, or that it was given to someone else 12 rows back. The longer the flight, the more food you should haul with you.
When I get to my destination, there is the obligatory trip to the grocery store. If there's no fridge in your room, most larger grocery stores sell styrofoam coolers pretty cheap, so grab one, and stock up to your heart's content.
One thing I've heard of, but never personally tried, is stowing well-frozen food in your checked luggage. I've also heard that blue ice packs work well to keep things cold in your suitcase during a flight. The last I heard, this was okay to do. But you may want to check with the airline before you try this one, and like everything else when it comes to travel, your mileage may vary.
Okay, I think that covers the basics of bringing your own food on a trip. Let me know if you have any comments, suggestions, or questions. In future articles, I'll be talking about other tips, like picking safe restaurants in a strange city. I'm also hoping to field-test a few things this fall, so I'll be reporting on how that goes.
Happy trails!
![]()
We don't get out much anymore. Has anyone else's travel been curtailed by being gluten free?
Back in the day, we used to travel a lot. Friends joked that I started planning my next trip the day I got back from my last one. They were wrong, by the way...I started planning the next trip during the last trip.
Not any more. It's been years since I've been on an airplane, and I can't remember the last time I needed a passport. There's also nothing big in the works right now.
Admittedly, some travel would have been curtailed just because of the economy. When your fiscal circumstances are less than certain, you just don't go booking as many (or any!) trips around the world. But I can't entirely blame the recession for my lack of wandering. A lot of my staying home is due to celiac disease.
Those of us who are gluten free know that sometimes it's hard enough to get a safe meal in your own house. When it comes to letting someone else cook for you, especially someone you've never met...and who doesn't have to live with you for the next three days if you get glutened...well, it can be downright terrifying. Add in some other food intolerances (soy, nightshades, citrus, poultry, etc., etc.) and the thought of eating out can make you want to curl up in a fetal position in the hotel and whimper.
So does that mean those of us on restricted diets just have to stay home forever?
Of course not! (You knew that was the answer, right?)
Over the last 5 years, even with my limited excursions, I have managed to put together some tried and true tips to get me through everything from an overnighter with relatives to a 7 day road trip. I have also received quite a few pieces of advice from others, some of which I've been able to try out, and some that are yet untested by me. My goal is to consolidate everything I know here, and solicit some advice from others. After all, you may know something cool that I've never even thought of. So please feel free to leave any suggestions, tips, or tricks in the comments section below.
Quick Gluten-Free Travel Tip: Pack your own food.
Thank you, Captain Obvious! I know, this one seems like a no-brainer, but seriously... How many times have you heard of someone getting glutened because they were starving and had to go to a restaurant that didn't understand gluten free? I mean, I've had people tell me this happened to them because they got hungry while they were out running errands. Really? You don't carry food with you? I always have something to munch on in my purse...
Okay, maybe it's different for me because I have multiple food intolerances and therefore fewer dining options to begin with, but I must implore you - always carry your own food! Even if you don't need it, wouldn't you rather have the peace of mind that comes from knowing you won't starve?
It's pretty easy to do this. If you are traveling by car, it's a snap. Pack a cooler, toss in ice or some freezer packs, and stock it with your favorite goodies. My cooler is usually loaded with bananas, grapes, yogurt, cheese sticks, rice cakes, and homemade cookies (in an airtight container). If I'm going someplace with a microwave, I'll even pack leftovers in individual serving containers, just in case. Don't forget utensils if you do this. I also have a bag with non-perishables, like Larabars, Jam Frakas bars, Fritos, and some reusable water bottles. 'Cause, you know, I get thirsty...
Once you get to your destination, you either stow everything in the fridge in your room, or if you don't have one, just use the cooler with more ice from the ice machine. Easy peasy.
Take more than you think you'll need. Most places do have grocery stores (which you probably have researched already) so you can probably stock up if you run low on anything. But their selection may be iffy. It takes a lot of pressure off when you know that no matter what, you'll have something safe to eat. And if you keep everything well iced, you'll just haul home everything you don't end up using.
So that's easy enough on a car trip. But how about air travel?
Okay, I haven't flown much since going gluten free. But I have flown a lot in the past, and most of those trips were after the airlines stopped feeding their passengers real food. (Sorry, honey-roasted peanuts do not count as lunch!) So I do feel somewhat qualified to speak about this.
You can take all sorts of food on the plane with you, as long as it fits in your carry-on and it's not liquid. I load up my carry-on with the above mentioned Larabars and Jam Frakas bars, and some well-packaged baked goods. Biscotti hold up really well. Plus cheese sticks, because they travel well and I love them. Under no circumstances would I ever eat anything given to me on an airplane! (This was my policy even in my gluten-eating days.) And I would never count on an airplane having my special "gluten-free meal option" if/when they did feed the passengers. I've heard many horror stories about people ordering their special meal, confirming it, and finding out 5 hours into an 11 hour flight that somehow, it either didn't make it onto the plane, or that it was given to someone else 12 rows back. The longer the flight, the more food you should haul with you.
When I get to my destination, there is the obligatory trip to the grocery store. If there's no fridge in your room, most larger grocery stores sell styrofoam coolers pretty cheap, so grab one, and stock up to your heart's content.
One thing I've heard of, but never personally tried, is stowing well-frozen food in your checked luggage. I've also heard that blue ice packs work well to keep things cold in your suitcase during a flight. The last I heard, this was okay to do. But you may want to check with the airline before you try this one, and like everything else when it comes to travel, your mileage may vary.
Okay, I think that covers the basics of bringing your own food on a trip. Let me know if you have any comments, suggestions, or questions. In future articles, I'll be talking about other tips, like picking safe restaurants in a strange city. I'm also hoping to field-test a few things this fall, so I'll be reporting on how that goes.
Happy trails!
Friday, June 3, 2011
Being Gluten Free
I don't eat gluten. Ever. No, I don't cheat. Not even a little bit.
Does that surprise anyone? That's often one of the first questions I get when someone finds out I'm gluten free.
The other thing people always say - always - is, "Oh, I could never give up bread/pasta/insert gluten filled food item here."
I don't know, maybe they couldn't. Frankly, for me, the choice between a slice of Wonder Bread and a slow, painful, agonizing death from cancer is pretty easy.
You can keep your bread, thank you! I'm fine.
Evidently not eating gluten is the latest "fad" diet out there. A lot of people are jumping on the bandwagon, giving up gluten here and there, because they've heard it's good for you.
I actually tried it once, many years before I found out I had celiac disease, a genetic gluten intolerance.
That time, I didn't notice any change in my health, and abandoned the diet after a few weeks. After all, it's a pain in the ass, and it wasn't helping, anyway.
What I didn't realize at the time was that I hadn't eliminated gluten. Not at all.
Oh, I thought I had. I stopped buying bread and didn't eat any pasta. I had it covered.
I didn't realize that the stuff is in everything. Really. Look at your container of soy sauce, bag of Nacho Cheese Doritos, and package of Twix candy bars.
Then look at your spice cabinet.
And all those prepackaged foods in your freezer.
And pretty much every box and container on your pantry shelves.
Yeah, I was about as gluten free as a kid in a pie eating contest. No wonder I didn't feel any better.
Once I was diagnosed with celiac disease, though, it all changed. I went through the kitchen with a fine toothed comb. No gluten escaped the purge. Okay, I kept a few things that my husband eats, but when he finished them, they weren't replaced.
About three days after I eliminated gluten completely from my diet, something happened.
I felt better. I felt human. For the first time in years.
From that day on, I haven't willingly touched anything with gluten in it.
And I haven't missed the damn Wonder Bread one bit.
Does that surprise anyone? That's often one of the first questions I get when someone finds out I'm gluten free.
The other thing people always say - always - is, "Oh, I could never give up bread/pasta/insert gluten filled food item here."
I don't know, maybe they couldn't. Frankly, for me, the choice between a slice of Wonder Bread and a slow, painful, agonizing death from cancer is pretty easy.
You can keep your bread, thank you! I'm fine.
Evidently not eating gluten is the latest "fad" diet out there. A lot of people are jumping on the bandwagon, giving up gluten here and there, because they've heard it's good for you.
I actually tried it once, many years before I found out I had celiac disease, a genetic gluten intolerance.
That time, I didn't notice any change in my health, and abandoned the diet after a few weeks. After all, it's a pain in the ass, and it wasn't helping, anyway.
What I didn't realize at the time was that I hadn't eliminated gluten. Not at all.
Oh, I thought I had. I stopped buying bread and didn't eat any pasta. I had it covered.
I didn't realize that the stuff is in everything. Really. Look at your container of soy sauce, bag of Nacho Cheese Doritos, and package of Twix candy bars.
Then look at your spice cabinet.
And all those prepackaged foods in your freezer.
And pretty much every box and container on your pantry shelves.
Yeah, I was about as gluten free as a kid in a pie eating contest. No wonder I didn't feel any better.
Once I was diagnosed with celiac disease, though, it all changed. I went through the kitchen with a fine toothed comb. No gluten escaped the purge. Okay, I kept a few things that my husband eats, but when he finished them, they weren't replaced.
About three days after I eliminated gluten completely from my diet, something happened.
I felt better. I felt human. For the first time in years.
From that day on, I haven't willingly touched anything with gluten in it.
And I haven't missed the damn Wonder Bread one bit.
Wednesday, May 25, 2011
More shameless self-promotion
Are you gluten free yet?
No?
Why not??? It's all the rage...
Hop on over to Li Loves David for a review of Garden of Eatin' Blue Corn Tortilla chips.
Yum...
No?
Why not??? It's all the rage...
Hop on over to Li Loves David for a review of Garden of Eatin' Blue Corn Tortilla chips.
Yum...
Wednesday, May 18, 2011
A possible celiac vaccine
What would you do if you’d been told that for the rest of your life, you can’t eat something that you love. Something that everyone around you is always eating. Something that is everywhere. Like, oh…bread. Or pasta. And it’s not just that you can’t have it, but that it will make you very sick, and could possibly kill you.
And after you’ve gone without this thing, this bread thing, for several years, you were told that maybe you could have this bread thing again. But for that to happen, you would have to put up with months - maybe years - of shots. And it might not even work. And even if it did work, there might be side effects. Some of which might not be discovered for many years to come.
What would you do?
Someday in the foreseeable future, I may be facing this situation.
I have celiac disease. I have to stay away from gluten, which is the protein in wheat, barley and rye, or I’ll be very sick. So not only do I have to stay away from breads, pastas, etc., but I have to stay away from things that have gluten added to them (like many processed foods). And then there’s cross contamination, where a microscopic amount of gluten can get into something that should be gluten free. The possibilities for getting sick are virtually endless.
At the moment, the only treatment for celiac disease is a lifelong gluten-free diet.
But that may be changing. According to the Sydney Morning Herald, an Australian vaccine for celiac disease is showing promise in early trials. Here’s a link to the story. Initial reports are that it is working as expected, and that it is safe. Of course, it’s still early, and the finished product is YEARS away from production.
So I’m not stressing about this just yet.
But this vaccine may eventually become available.
So hypothetically, if that happens, it will be time for a decision. Someday.
By then hopefully there will be a lot more information about how this vaccine works, and what the possible side effects are. And then there’s going to be a waiting period, while I let other people try this drug out. Because I think any drug approved by the FDA is like any software released by Microsoft. You never, ever want to buy the first release. Always let the early adopters test it for any lingering bugs. Wait until a service pack or two get released. Think Windows 98. Or Vioxx.
Yeah, right now, I’m good with being gluten free. You know something? It’s not bad. I definitely feel better than I have, like, ever in my life. And once you learn what to eat and what to avoid, it’s not even that hard. Okay, eating out in a restaurant can be a pain. But even that has gotten better. And the availability of gluten-free foods is just amazing. There are very few things that can’t be replicated in a gluten-free version.
So for now, keep the needles away. Ask me again when the vaccine has been out for several years. I promise I’ll take another look at it then…
And after you’ve gone without this thing, this bread thing, for several years, you were told that maybe you could have this bread thing again. But for that to happen, you would have to put up with months - maybe years - of shots. And it might not even work. And even if it did work, there might be side effects. Some of which might not be discovered for many years to come.
What would you do?
Someday in the foreseeable future, I may be facing this situation.
I have celiac disease. I have to stay away from gluten, which is the protein in wheat, barley and rye, or I’ll be very sick. So not only do I have to stay away from breads, pastas, etc., but I have to stay away from things that have gluten added to them (like many processed foods). And then there’s cross contamination, where a microscopic amount of gluten can get into something that should be gluten free. The possibilities for getting sick are virtually endless.
At the moment, the only treatment for celiac disease is a lifelong gluten-free diet.
But that may be changing. According to the Sydney Morning Herald, an Australian vaccine for celiac disease is showing promise in early trials. Here’s a link to the story. Initial reports are that it is working as expected, and that it is safe. Of course, it’s still early, and the finished product is YEARS away from production.
So I’m not stressing about this just yet.
But this vaccine may eventually become available.
So hypothetically, if that happens, it will be time for a decision. Someday.
By then hopefully there will be a lot more information about how this vaccine works, and what the possible side effects are. And then there’s going to be a waiting period, while I let other people try this drug out. Because I think any drug approved by the FDA is like any software released by Microsoft. You never, ever want to buy the first release. Always let the early adopters test it for any lingering bugs. Wait until a service pack or two get released. Think Windows 98. Or Vioxx.
Yeah, right now, I’m good with being gluten free. You know something? It’s not bad. I definitely feel better than I have, like, ever in my life. And once you learn what to eat and what to avoid, it’s not even that hard. Okay, eating out in a restaurant can be a pain. But even that has gotten better. And the availability of gluten-free foods is just amazing. There are very few things that can’t be replicated in a gluten-free version.
So for now, keep the needles away. Ask me again when the vaccine has been out for several years. I promise I’ll take another look at it then…
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