So last Tuesday (Nov. 12th) I was told that while I may not have Celiac's Disease I may actually have a gluten intolerance. Just enough of an intolerance to cause fatigue, inflammation, and digestive issues, all of which I have. Basically, I experience most of the symptoms of celiac's disease without the same antibodies and intestinal damage of celiac's disease. I guess it's Celiac's Lite?? I have fibromyalgia, chronic fatigue syndrome, osteoarthritis, peripheral nerve pain, brain fog, A.D.D., migraines, IBS, and depression (mostly from a lack of being able to do anything due to the aforementioned ailments.) I was just told going off gluten might actually GET RID OF THESE ISSUES. Say WHAAAAAAAAAAAAAAT?
So, obviously, as soon as I discovered it might actually, scientifically (not just a hunch) help my debilitating pain and fatigue, I was like, where do I sign up?!?
But it's only been a week so I am still like a newborn baby- flailing around wondering what CAN I eat? Gluten is in wheat, barley, and rye. There are variations of wheat, too: semolina, bulgar, graham flour, kamut, durum flour, farina, and spelt. Think about how many things are made with wheat. A lot. And I'm not talking about just carbs like crackers and cereals. I've found gluten in
pre-packaged meats, soy sauce, soups, salad dressing (there goes eating bunches of salads! No dressing? I don't know about that.) I mean, it is EVERYWHERE. It's no wonder people are becoming intolerant. We are eating it constantly.
OH and I have to check with the pharmacist about all of my medications and vitamins because they might have gluten as a binding agent.
So obviously it is a tad overwhelming at first.
The hardest thing for me right now is not the whole avoiding pasta and cereal and hot dogs and veggie burgers (yea, no veggie burgers!). It's that I have to COOK.
It's not that I mind cooking. Okay, well sometimes I do. It's that it is such a challenge for me because I don't have the energy or I am in too much pain or both. Maybe that will change in a few weeks without gluten but right now it is my number one hurdle to overcome. I am pulling a chair up to the stove and laying my head down on the counter while I cook. I'm waiting for my hair to catch on fire. It's gotta be just a matter of time.
|Image from stayathomesusie.com|
So far I have cut 3/4 of the gluten out of my diet. But at least today we got new groceries, meaning more gluten-free choices. I now have quinoa, Chex cereal (It is gluten free!), rice crackers, gluten-free chicken tenderloins, gluten-free yogurt, fresh fruit, risotto, veggies to steam, sweet potatoes, and unsweetened applesauce. I already had some burgers. I don't know how to cook seafood so shrimp is off the table as far as that goes. I am going to try out some new recipes this week and get back to you on how they taste!
Thanks to Bryan's wife, Kimberly, for all of the help she has given me this week with this! They do Paleo but I am going to have to get a lot stronger before I can cut out all carbs. Kimberly is awesome!