My symptoms are, migraines (up to three times a week), joint pain, fatigue (way more than what is considered normal), brain fog, memory, and asthma. For the most part I cope with these on a daily and weekly basis. The migraines, memory and brain fog being the most difficult to deal with. The migraines incapacitate me, the memory issues embarrass me ( I still have notes to teach yoga because sometimes the entire class is just gone from my brain!) and the brain fog makes me feel dumb...like I just can't think. With all of the research I've been doing, I know that all of these symptoms CAN be attributed to a gluten sensitivity. I'm not going to get into the whole how and why, but based on my own history and knowing full well that at least two of my three sons are sensitive to milk and gluten, I know there is a good chance that this is the case with me and my symptoms. This is actually great news. If I can feel better just by eliminating a group of foods, albeit a very large group, I'm thrilled! The best and easiest way of knowing for sure, is an elimination diet. Plain and simply, eliminate ALL gluten containing foods from your diet for three full months and see how you feel.
For those of you that follow my blog, you know that I use a lot of wheat flour. Bread is a food group and baking is in my heart and soul. This isn't going to be a cake walk, but it isn't impossibly by any means. It's been two weeks since I began, and no. I'm not noticing any changes yet. But it's not nearly as hard as I thought it was going to be.
Baking gluten free is a science that I haven't yet grasped. I'm sure that it will take a while with lots of trial and error. Should be interesting. I made scones Sunday night, that were so disgusting, I immediately spit it out into the trash. Not kidding!
If you have stories of your own that you wouldn't mind sharing I would love that. Either cooking or baking stories or symptom and illness stories, I'm very interested. : )
Cooking gluten free, on the other hand, is not tricky. Here is our dinner from last night, and yes, it was just as delicious as it looked!
Barbequed Pulled "Pork" Sandwich with Cole Slaw
The recipe I used is not my own but of course I changed it up a bit because that's just what I do. ; )
I will give credit where credit is due. I think he's called the sexy vegan dude, and the video is mildly amusing but more importantly the recipe is good. I didn't put it in the oven at all. I just carmelized it right on the stove in the same pan it simmered in. The recipe is right under the video if you don't feel like watching, but like I said, it's amusing. : )
You need to be sure your Worcestershire sauce, barbeque sauce (if using a commercial) is vegan and gluten free. Beer is made from wheat so if you choose to use beer, it must be gluten free, and of course the buns, which is hard because most gluten free breads and rolls have eggs in them. I found a brand that is make from millet, with NO eggs. Bonus, they're great!
The cole slaw is my own. Recipe here Cole Slaw
