I decided to meet with a Nutritionist because I never have. I’ve been involved in the Fitness Industry for a little over 15 years. I am constantly learning new things about the body, health, nutrition, and exercise. But I’ve never had anyone actually evaluate me, I’m usually the one doing the evaluating. By the way, she’s awesome, her name is Christi Matson! Check out her website: http://thoughtfullnutrition.com/. I highly recommend you get in touch with her even if you just need a little reset.
I love bread. More specifically I love bread and cheese. In the back of my mind I always knew I wouldn’t feel that great after I indulged in it. But, I ate it anyway. It just goes so nicely with a glass of wine! I’ve dabbled in low carb, no carb, vegan, and cleanses. Imagine my surprise (or lack thereof) when my Nutritionist recommended I try Gluten Free for 3 weeks. Sigh. I thought she was going to tell me to stop drinking so much wine.
So, I thought about the gluten-free recommendation. I read about it. I talked to J.B. because quite simply, he’s the cook in this family. I bought a Gluten Free, Vegetarian Cookbook, and then with Coconut Oil, Almond Butter, and Chia Seeds in hand I sent an email and said YES. Specifically for me I’m hoping it helps give me more energy, not feel so bloated after Pizza night, and maybe just make me feel like a million bucks for my October birthday.
Some basics and facts:
1. This is Wikipedia’s definition of “Gluten (from Latin gluten, “glue“) is a protein composite found in foods processed from wheat and related grain species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often gives the final product a chewy texture. Gluten may also be found in some cosmetics or dermatological preparations.”
2. Celiac Disease is a VERY serious disease that damages the lining of the small intestine and prevents the body from absorbing nutrients. I don’t have Celiacs. We aren’t even sure if I have a “sensitivity” to gluten. That’s what we are finding out. To put it simply the gluten that is now on the market is “man-made”. I mean we humans sure need to get our hands in everything don’t we? Gluten’s genetic structure has been torn up, shredded, put together, and made into the miraculous thing that helps farmers get essentially more for their money. It’s not the stuff that was eaten by the pilgrims.
3. Many Americans have some form of Gluten Intolerance and don’t even know it. It can come in the form of abdominal and digestive issues, rashes, acne, headaches, tiredness, bloating, and joint inflammation. It can contribute to the symptoms of other diseases.
My Week, briefly:
I started reading “WHEAT BELLY”. I’m amazed what I’ve learned in just 100 pages. If you are at all curious about food and what’s in it and how humans have adapted different crops and animals to meet our “processing” needs. Read it. If you have weight to lose and you actually full heartedly believe that you have and are doing everything in your power to lose weight, and it’s still not budging, read it. It’s an eye opener.
I cleaned out the fridge and cabinets. Luckily, we eat pretty healthy already. The only think I had to get rid of was Light Ranch dressing. Which was tough for me, I love me some Ranch. But, I have a fabulous recipe that’s actually much better for me in many ways! Other than that we were pretty clear of Gluten Free foods. It’s pretty amazing what you can find gluten in. It’s in beer, breads, baked goods, sauces, salad dressing, seasonings, soups, and it’s even part of that powdery stuff on gum when you open the packet that allows for the gum to not stick to the paper. Crazy right? I didn’t get rid of J.B.’s beer. That’s pushing it too far, he might attack my soon to be Gluten Free self.
Overall, it was quite easy to spend the week gluten-free. Quinoa and Brown Rice saved any carb craving and I ate more meals at home this week then I think I have since we moved to San Francisco. Tomorrow begins 2 weeks of a full on cleanse, but more about that next time!
In Health and With Grace,