Gluten allergies are becoming more common all the time. Why? No one knows for sure, but some have speculated that it is because the grains we consume today are much different than the grains consumed long ago (more and more hybridized and then processed like crazy), and our bodies can’t handle it. We weren’t made to eat grains that way. Some argue that we weren’t made to eat grain at all (scroll down there to read about that argument). Another group say it is just wheat that is the problem. Others say we should only eat properly prepared grains, and in fact, many who have been diagnosed with gluten allergies are able to eat properly prepared grains without problems.
I WOULD LOOOOVE TO HEAR FROM ANY OF YOU WITH GLUTEN ALLERGIES – let us know which of the above you have found to be true.
I plan to look more into this whole issue one of these days, but in the meantime, for those with gluten sensitivities, here are some meal ideas:
- This meal we had for Sunday’s dinner is GF. Kent made up the main dish himself – go there to read how he came up with it and what we thought of it.
- Egg Drop Soup – a 5 minute meal!
- Easy crock pot meal (Beef, make-ahead mashed potatoes, veggies.)
- Easy Chicken Pesto
- Shepherd’s Pie – just use arrowroot flour or coconut flour to replace the 2 T. of regular flour in this recipe.
- Organic Chicken Hurry
- Amy D.’s Honey Balsamic Chicken
- Meg’s Chicken Salad Recipe
- Stovetop chicken & rice
- Chicken Stir-Fried Rice (Easy and a hit with the fam) & here’s a meatless fried rice recipe
- Go to www.Cheeseslave.com and put “coconut flour” into the search box (you’ll need to scroll down a bit to get to it), and you’ll find a bunch of great ideas there for GF recipes! The only one I’ve tried so far is the breakfast/egg muffins and they’re really good! Also, check out her delicious Gluten-free Risotto recipe.
- Not all the recipes here are GF but many are: Healthy Egg Recipes
- For more gluten-free ideas, check out the list of low-carb recipes, because many are both gluten-free AND low-carb!
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{ 3 comments… read them below or add one }
Laura N. 01.28.09 at 3:21 pm
I think it’s really a combination of many things for me. Leaky gut from candida + overconsumption of improperly prepared gluteny products + toxic metals = one huge gluten-intolerant mess!
[Reply]
g-girl 09.26.09 at 9:11 pm
There are a variety of reasons that people become gluten free. For some it’s an allergy or sensitivity to proteins – many of these people are also allergic to milk proteins. For some it is other components in wheat. Symptoms are also different in each person – although celiacs most often share the same or very similar symptoms.
My sister-in-law is sick for two weeks after eating glutens however, the symptoms sometimes do not show up for a week – food sits in her stomach and is fermented and spoils and then she is sick. Her system is so destroyed from eating glutens that she just can not digest them in any form. She is celiac.
An aunt will get incredibly fatigued within an hour of eating glutens and must sleep for a few hours. She can barely move her muscles – she is just considered to have a sensitivity.
I can get pain, immediate elimination of the cause of the problem, muscle fatigue, foggy brain, the appearance of weight gain without gaining a pound, hugely bloated stomach, gastrointestinal distress – no wheat and I have none of these symptoms at all. I can not tolerate sprouted wheat – or any of it’s relative grains any longer either. For a time I ate Spelt but I can no longer digest it – and even attempting to eat these grains in any form can irreversibly effect the digestive system so I don’t even want to try it again. I can not eat some forms of milk proteins such as skim “milk products”. If the milks have higher fat contents such as cheese or whole milk/cream icecream I can eat them more frequently (maybe once a week) and tolerate them.
Perhaps wheat problems are spectrum disorders?
[Reply]
KitchenKop 09.27.09 at 9:30 pm
Very interesting, it does sound like that could be the case, doesn’t it?
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