I'm starting a new journey today of being gluten-free. Now I know that you're probably thinking I'm just joining the band-wagon because gluten-free is a bit of a trend right now, but it was actually recommended from my doctor as a way to combat some different symptoms I've been experiencing for awhile now.
Let me first start by disclaiming that I do not have celiac disease. I am not allergic to gluten nor does gluten attack certain parts of my digestive tract like it would if I had specific diagnosed diseases. I do, however, have a slight intolerance to gluten that has likely been the cause of extreme fatigue, excessive bloating, and muscle cramping. Eliminating gluten may not be the end-all-be-all to those things, but my doctor said it was definitely a route we should explore.
I also asked her why it seems that all of a sudden people are having gluten intolerances. People have been eaten grains that contain gluten such as wheat, rye, and barley for most of history, why is it now that there seems to be an issue. Because honestly, my impression was just that people were jumping on a new trend just for the heck of it. Her response was that it was natural for me to have assumed that but it comes down to the way these grains are now processed, and over-processed that it become more harmful and much more difficult for the normal human body to digest. As someone that tries to stay away from preservatives as much as possible I totally understand that point.
So, this conversation happened a couple weeks ago but I didn't just go home that night and throw all the bread away. Instead, I've been slowly experimenting with gluten-free alternatives to see if they made any difference. I also ate gluten-heavy meals to compare to my gluten-free meals and I could 100% notice that I was more lethargic and my stomach got hella bloated. So, I set today (Monday, March 26th) as my official start-day to my new gluten-free lifestyle. I call it a lifestyle because this isn't a quick diet I'm going on, nor is it a temporary trend I'm following.... it will be a new lifestyle that I am happy to adopt.
Today I've started with some gluten free oatmeal (*oats are typically gluten free but sometimes can be processed to contain gluten. Make sure that you by organic or that the packaging specifically states that they are gluten free) from Trader Joes with a scoop of all-natural peanut butter, and a handful of blueberries. I have a shake planned for lunch, and shepherds pie planned for dinner. Honestly so far it has seemed rather easy because I wasn't a huge bread-eater or beer-drinker (the two things that most people have trouble with) anyway. I can forsee that traveling and eating out will be the challenge, but so far, so good!
Comment below with your favorite gluten free recipes!