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Last day of Gluten
Well, I was diagnosed with Celiac Disease right before Thanksgiving. The only cure is a gluten-free diet. Whee.
I decided that I couldn't handle trying to go gluten free for the rest of my life during the holidays, and that I would do so right after on Jan 1 (like all traditional diets) So, for the last month, I've been "saying goodbye" to my favorite Gluten containing foods, that I'm pretty damn sure I'll never be able to consume again.
(Although, I'm asymptomatic, meaning I don't have the built in aversion therapy that most celiacs have. And the headaches I used to get before I started taking tryptophan, have disappeared. I've been eating gluten all month and I haven't had one at all.)
So, today is my last day. What's on the menu?
Oreo's ('cause I'm too damn lazy to make the GF kind)
Pastrami Reuben from Max's cafe (can't fake rye bread)
Olive loaf from Acme Bakery
Brie (okay, no gluten there, but I'm also starting a 90 day allergen fast, and on that list is cheese)
Chocolate (see above)
Chips and Salsa (okay, corn chips are GF, however tomatos and chile pepper fall under that allergen clause)
And anything else I can think of get a hankering for.
And after this month or so, I'm okay with the idea of being gluten free. I've worked through the anger and pity and that part of grieving. I mean who in the hell likes to be different? I'm sure newly diagnosed diabetic's go through the same thing. I know I'll have my rough spots, but I also know there are lots of things I can eat. (although you can be damn sure that tomatos and chile peppers will be among the first few allergens I re-introduce. There's a lot of things I like to eat that contain those. Like salsa, and minestrone soup. And indian food.) I think this 90 day allergen fast will be more difficult, but we shall see what happens.
I decided that I couldn't handle trying to go gluten free for the rest of my life during the holidays, and that I would do so right after on Jan 1 (like all traditional diets) So, for the last month, I've been "saying goodbye" to my favorite Gluten containing foods, that I'm pretty damn sure I'll never be able to consume again.
(Although, I'm asymptomatic, meaning I don't have the built in aversion therapy that most celiacs have. And the headaches I used to get before I started taking tryptophan, have disappeared. I've been eating gluten all month and I haven't had one at all.)
So, today is my last day. What's on the menu?
Oreo's ('cause I'm too damn lazy to make the GF kind)
Pastrami Reuben from Max's cafe (can't fake rye bread)
Olive loaf from Acme Bakery
Brie (okay, no gluten there, but I'm also starting a 90 day allergen fast, and on that list is cheese)
Chocolate (see above)
Chips and Salsa (okay, corn chips are GF, however tomatos and chile pepper fall under that allergen clause)
And anything else I can think of get a hankering for.
And after this month or so, I'm okay with the idea of being gluten free. I've worked through the anger and pity and that part of grieving. I mean who in the hell likes to be different? I'm sure newly diagnosed diabetic's go through the same thing. I know I'll have my rough spots, but I also know there are lots of things I can eat. (although you can be damn sure that tomatos and chile peppers will be among the first few allergens I re-introduce. There's a lot of things I like to eat that contain those. Like salsa, and minestrone soup. And indian food.) I think this 90 day allergen fast will be more difficult, but we shall see what happens.
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Can you still have beer?
Good luck!
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Diagnosed diabetic four years now, gluten-free since last summer, and I still grieve over both at times. Recently I've had to go off being vegetarian because I've not been able to get enough protein in my diet, but I'm no cook. It's difficult to get all the right food from restaurant food, so I've started cooking again, though I really don't enjoy it.
Tonight I made a wonderful discovery: I can actually make a gluten- and dairy-free roux using margarine (mine happens to be a very healthy Becel made with a combination of canola and olive oils, non-hydrogenated and all the other good stuff that comes with those particular oils), gluten-free all-purpose baking flour (namely, Bob's Red Mill), and soy milk (unsweetened, low fat).
Granted, I mixed it with a can of diced tomatoes to make a sauce for braising pork chops, but I'm sure it can be used for any sort of sauce one might wish to make; it really did thicken up beautifully. The margarine has a lower buring point, so care is needed there.
Good luck with it all. I do feel for you, but there are so many options particularly for people who actually enjoy cooking. **hugs**
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Last night was an experiment in cooking. Fish! Which I love, but don't know how to cook very well. We had Coconut Rice with Fish, and steamed Asparagus. It actually turned out really well, and I've already made notes on how to improve it for next time. Joe even said he's eat it again. =)
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