I’ve embarked on a New Endeavor: going gluten free and soy free. Also, eating as if I’m insulin resistant (no more than 30 carbs in any 2 hr period + linking carbs with protein when I eat). Oh! And eliminating 95% of refined sugar.
I’ve been doing this for 3 weeks and have been shocked at the difference in how I feel. I wasn’t expecting to feel any different. I chose the dietary changes as a long term means of combating my newly diagnosed Hashimoto’s Thyroiditis (more on this here).
Changes? No more bloating after meals. Ever.
I used to think that getting a bloated tummy after meals (of any size–tiny snacks or a big lunch) was just what happened whenever I ate something other than a smoothie. Apparently, I’ve had gluten sensitivity for quite some time now.
The Insulin Resistance method of eating is extremely simple to follow and is a gentle, effective reminder to avoid mindless eating and to maintain portion control of high carb/low nutrient foods.
I’ve also cut out 95% of refined sugar. I still eat some super-dark chocolate, and I use tiny bits of honey and agave as sweeteners when needed. I just can’t stand Stevia. I bought it in 2 forms–powdered and liquid, and not only does it not truly sweeten things that I put it in, it leaves the WORST, bitter, chemical-ly after taste. Disgusting. I’d rather have the calories and nutrients of honey.
My doctor wants to test for Celiac–if I end up testing positive, I’ll have to be a lot stricter about being gluten free. For now, I’m avoiding gluten and not eating anything with wheat. However, I’m eating foods that don’t contain gluten but that are processed in factories that also process wheat, etc. For someone with Celiac, it’s supposed to be important to avoid as much cross-contamination like that as possible.
I’m also surprised at how do-able it is to eat GF. When I go out, there’s virtually nothing I can eat at fast food places other than salads, but that’s OK. I almost never went to fast food places anyway.
At home, though, as long as I cook primarily Asian/Mexican (sans wheat tortillas, of course) or Indian, there are virtually no changes to be made other than an occasional substitution of arrowroot or cornstarch for flour as a thickener. And, I’m able to eat “whole” foods, not a bunch of processed, bizarre substitutions.
Giving up soy was a drag for me, but I’ve essentially replaced it with quinoa. While I haven’t attempted to make quinoa milk yet, I’m relying heavily on quinoa as my protein and iron rich “fast” food. It’s nice that River loves it too (she calls it “rice”), so we generally have a quinoa dish together at lunch.
There is a wealth of wonderful information online via GF bloggers. What I’m hoping to do now is to find a wonderful recipe for GF bread that I can make at home (I’m not much of a fan of Udi’s as the quality varies too much between batches).