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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!
- Gluten-free flourless chocolate cake recipe.
- Sausage shish kabobs with a yummy homemade mustard barbecue sauce
Read about my weekend at the Gluten Free Cooking Expo in Chicago!
Part of Amy’s Get the Gluten Out Blog Carnival!
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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!
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?
Very interesting, it does sound like that could be the case, doesn’t it?
I was gluten-free for at least 4 months and still did not have relief of all symptoms. I ended up going grain-free according the the SCD (similar to GAPS) diet. Two years later I am digestive-symptom-free and am eating some potatoes and chocolate again. I agree we weren’t really meant to eat all these grains all the time and so heavily processed as we do now. I certainly won’t be going back to a SAD diet ever again.
Kat, I get a lot of questions about how long someone would have to be on the GAPS diet (or something similar) and it’s great hearing stories like yours of true HEALING, and knowing that giving up certain things doesn’t have to be forever. I love potatoes and chocolate!
Kelly
As much as I love grains, I have learned that I do better and have more energy on a grain-free diet. Two years ago I had no idea I had Celiacs and Crohn’s. We tried the gfcf diet for my son’s autism and got zilcho-zero response. I stumbled across the Specific Carbohydrate Diet (a grain-free whole foods diet) and we tried it on him. Three weeks later he made a huge developmental leap. I realized I had gluten and bakers yeast issues too. While baking SCD food him I looked forward to the day when I had time to purchase gf flours and make gf items for myself. When I did, I noticed I had issues, fatigue and severe sugar cravings. For some reason I do much better grain-free. I do eat the occasional gf goodie, and sometimes it gets me and sometimes I get away with it. I’m just glad for the SCD, otherwise I just would not know what feeling great is.