When I was first diagnosed with gluten intolerance, my physician said that once I got all of the gluten out of my system and out of my diet for a few months I might be able to reintroduce small amounts and tolerate it. This was great news at the time, but after years of a gluten free diet I can tell I have become more sensitive, not less so. I’ve talked to other gluten intolerant people who have had the same experience, so I wonder if anyone ever successfully reintroduces wheat back into their diet? It would be so nice to go out to eat and not worry about the soy sauce used and such, but honestly, I’m not sure I’d want to be able to eat all the wheat I wanted anymore. Having to think a bit more about every thing I put into my mouth has made me make healthier choices, and honestly, I rarely even buy or make gluten free bread anymore. I eat more salad and soups, and (probably way too many) corn chips and rice crackers. Just because I’m gluten intolerant doesn’t mean I can’t still be a carbo-holic, unfortunately! But generally, I eat far healthier than I used to, but I feel far ickier when I do eat some smidgen of errant gluten. I’d really like to explore more more traditional diets, like in that book, The Jungle Effect, to get more ideas on foods, because one thing I do miss is the ability to trust food out and about, so I end up mostly only eating what I make, which is limited. Maybe some cooking classes are in order.
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