Thanks to genetic engineering the wheat we eat today has four times the amount of gluten the wheat our grandparents ate—i.e., we are not eating the wheat God intended us to eat.
Most people can benefit considerably from a gluten-free or reduced-gluten diet. Gluten and wheat are blamed for a variety of health problems, including depression, fatigue, weight gain and behavioral problems.
Gluten is the common term for a group of proteins found in wheat, rye, and barley. Gluten is second only to sugar as the most commonly consumed ingredient in the American diet.
I used to bake wonderful artisan breads daily so this was a big change for me.
A Typical G-Free Day
I’ve been gluten-free for almost a month. It’s not nearly as horrible as I thought it would be. I’m actually having fun experimenting with recipes. And my tummy is much, much better.
I make enough steel-cut gluten-free oats to last me all week, then heat and eat each morning .Not all oatmeal is gluten- free. I need to buy oats marked gluten-free that were made in a separate factory where no cross-contamination occurs.
I add various toppings. My favorite being pecans and raisins. For more yummy oatmeal toppings see ideas here.
This Greek salad is a mainstay that I used to eat once a week and now have several times a week. The ingredients vary, but I usually use romaine, chopped veggies, feta cheese, garbanzo beans, raisins, and pine nuts or sliced almonds. Salad Dressing: I’ve made the same salad dressing for twenty years from Kraft Italian All Natural Salad Dressing Recipe Mix with Regina Red Wine Vinegar and virgin olive oil.
These vegetable chips and hummus dip are great snack.
I make hummus in my Magic Bullet: drain and rinse a can of chickpeas, add a clove or two of garlic, lemon juice, sun-dried tomatoes, and mix. Yum!
I was introduced to Terra Exotic Vegetable Mediterranean Chips at the Blissdom 10 conference. They are delightful. Much better than potato chips! Delicious plain, and wonderful to scoop hummus. Available at Walmart. Ingredients: A Seasonal Mix of Root Vegetables (Sweet Potato, Parsnip, Batata, Taro, Yuca), Canola Oil and/Or Safflower Oil and/Or Sunflower Oil, Seasoning (Whey Milk), Sea Salt, Organic Evaporated Cane Juice, Spices, Onion Powder, Garlic Powder, Autolyzed Yeast Extract.
Salmon, vegetables stir fried in coconut oil, and an avocado. Wild salmon is much better for you than farmed salmon. Read the packages. Avocados are a wonderfully nutritious super food. Read the heal benefits of avocados here.
Night Time Snack
Tonight I had bruschetta and mozzarella cheese on gluten-free crackers. I’ve been experimenting; bruschetta is wonderful on gluten-free pizza dough (available in health food stores in the freezer section, or in a gluten-free pizza dough mix). Today I had it on these crackers.
Elisabeth Hasselbeck is G Free
Elisabeth Hasselbeck couldn’t figure out what was making her so sick. She consulted doctors and nutritionists but no one had any answers. While starving in the Australian outback on the TV show “Survivor,” Elisabeth’s symptoms vanished. She later found out that she has celiac disease and wrote The G-Free Diet: A Gluten-Free Survival Guide
Here is a clip:
Not as bad as you thought, huh?
- Gluten: What You Don’t Know Might Kill You
- Celiac Disease
- The Gluten File
- Wheat Free Zone
- Gluten Free Girl and the Chef
- G-Free Diet
I’ve started a Facebook Group titled Eating God’s Way for those who want to change their eating habits.
Are you GF? Thinking about going GF? Share your blog link in the comments.