I gave myself a break last week and it has been working out okay. It should be a cinch to drop into the 186 range this week. I know I said that last week but uh... well. Okay, so I have no excuses except that I really had a good time last weekend with the end of the play I was in and all. But this week has been different already. For those of you who read the blog you know that by now I am gluten free this week. It honestly has been easier than I expected but a bit weirder since I am now hyper conscious of everything that passes my lips. I am beginning to seriously consider that gluten just isn't my bag baby, yeah! (oh that joke was so 10 years ago, I apologize weakly).
So what the hell can't I eat this week? Well, here is a good laundry list:
Over the past month I have noted that I feel fairly awful after eating something packed with gluten. Now that doesn't mean I have Celiac Disease that just means I probably have a mild allergic reaction when I eat it in quantities. Similarly, when I drink Guinness beer I feel pretty decent but a wheat beer just makes my head hurt and my tummy go funky. Guinness only has barley which has a much milder effect as a grain than wheat. It really explains a lot. Like I have said before, sometimes we have a natural aversion to things or we unconsciously make the choices we do, due to underlying factors we just don't consider or understand - yet. I think this might be one of the reasons I very rarely eat pasta. It really has never appealed to me to a level, where I say, I can't wait to have spaghetti! Manicotti? Oh hells yeah but there is a lot less noodle type material involved and more cheese, meat and sauce there to fill my belly.
Going gluten free doesn't mean you will fall apart or anything. There are a lot of gluten alternatives and I might bring this into my weekends. Fresh and Easy (Tesco - if you are on the other side of the pond) has a display with some fantastically yummy gluten free alternatives to everything from pancakes to cupcakes. I might just have to try some. But if you go gluten free will you lose out somehow physically or mentally nutrition wise? No and if you click through to the following article, I'll prove it:
From my own personal viewpoint, I can honestly see where a gluten free (or lowered substantially) lifestyle could be beneficial. I have always preferred buckwheat pancakes over the flour kind and gluten filled donuts really should not be a staple of my diet anyway. And since I don't really know what einkorn is (another grain but where the hell it comes from is beyond me), I could avoid that fairly easily I think. I see semolina printed on pasta boxes but semolina sounds like something really dirty inside my head and since it is in pasta, consider it done. Lots of things to ponder after this week, that's for sure. However by the time Saturday rolls around, I probably won't be pondering it over a flour taco or a donut. Okay maybe one donut - preferably gluten free. Yum, buckwheat donuts. I knew there was a reason he was my favorite Little Rascal.
So what the hell can't I eat this week? Well, here is a good laundry list:
- Wheat - except buckwheat who was always my favorite Little Rascal.
- Rye - well crap, there just went my whiskey. By the by, the term " drinking whiskey and rye" in the song American Pie is the equivalent of saying "drinking vodka and vodka". Sigh.
- Barley - now there goes the beer! Will this hell ever cease?!
- Oh cripes let's just say most grains except corn, okay? I don't have all day to list grain sources, ya know?
Over the past month I have noted that I feel fairly awful after eating something packed with gluten. Now that doesn't mean I have Celiac Disease that just means I probably have a mild allergic reaction when I eat it in quantities. Similarly, when I drink Guinness beer I feel pretty decent but a wheat beer just makes my head hurt and my tummy go funky. Guinness only has barley which has a much milder effect as a grain than wheat. It really explains a lot. Like I have said before, sometimes we have a natural aversion to things or we unconsciously make the choices we do, due to underlying factors we just don't consider or understand - yet. I think this might be one of the reasons I very rarely eat pasta. It really has never appealed to me to a level, where I say, I can't wait to have spaghetti! Manicotti? Oh hells yeah but there is a lot less noodle type material involved and more cheese, meat and sauce there to fill my belly.
Going gluten free doesn't mean you will fall apart or anything. There are a lot of gluten alternatives and I might bring this into my weekends. Fresh and Easy (Tesco - if you are on the other side of the pond) has a display with some fantastically yummy gluten free alternatives to everything from pancakes to cupcakes. I might just have to try some. But if you go gluten free will you lose out somehow physically or mentally nutrition wise? No and if you click through to the following article, I'll prove it:
Is a gluten-free diet behind Djokovic's smash success?
From my own personal viewpoint, I can honestly see where a gluten free (or lowered substantially) lifestyle could be beneficial. I have always preferred buckwheat pancakes over the flour kind and gluten filled donuts really should not be a staple of my diet anyway. And since I don't really know what einkorn is (another grain but where the hell it comes from is beyond me), I could avoid that fairly easily I think. I see semolina printed on pasta boxes but semolina sounds like something really dirty inside my head and since it is in pasta, consider it done. Lots of things to ponder after this week, that's for sure. However by the time Saturday rolls around, I probably won't be pondering it over a flour taco or a donut. Okay maybe one donut - preferably gluten free. Yum, buckwheat donuts. I knew there was a reason he was my favorite Little Rascal.
No comments:
Post a Comment