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Eating Gluten Free

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Old 11-02-2013, 08:10 PM   #1
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Default Eating Gluten Free

My husband has gone gluten free in the last 2 months after he read Wheat Belly. I am not recommending this for anyone, but his symptoms have improved, he has more energy, and he has lost 15 ounds. Anyways, I too am now eating more gluten free products because-let's face it, I don't want to prepare 2 meals. I am curious what peoples thoughts on the subject.
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Old 11-02-2013, 11:21 PM   #2
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I say do what feels right to you.

I'll never be gluten free myself. I believe what works for me is a more well rounded diet including various grains.
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Old 11-03-2013, 08:48 AM   #3
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There's a lot of truth to the gluten free lifestyle. You have to do what works for you. I find that being gluten free makes me crazy, but I find that being gluten full also makes me crazy. I have to have the right balance and that means limiting gluten quite a bit but not eliminating it altogether. Besides that, gluten free alternatives taste like c*** so I like to go naturally gluten free rather than using substitutions.
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Old 11-04-2013, 05:27 PM   #4
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Quote:
Originally Posted by willow49 View Post
My husband has gone gluten free in the last 2 months after he read Wheat Belly. I am not recommending this for anyone, but his symptoms have improved, he has more energy, and he has lost 15 ounds. Anyways, I too am now eating more gluten free products because-let's face it, I don't want to prepare 2 meals. I am curious what peoples thoughts on the subject.
I went gluten free about four months ago due to many stomach issues, and my parents followed about two months ago when I suggested that my father try it to alleviate a skin problem.

I eat a lot of naturally gluten free foods, like wannabeskinny. "Breakfast foods" include crustless quiche, hash browns, eggs, omelettes, bacon, sausage, etc.

For lunch I tend to eat soup almost daily (I actually eat a cup of soup for breakfast and for lunch most of the time), but have known to eat sandwich fillings wrapped in greens like lettuce, kale, collard greens, or even a hollowed out cucumber to make a "sub."

Dinners include any and everything, but mainly end up being stew, chili, or a bean based dish. For pasta, I tend to use zucchini as lasagna or zucchini noodles. If I'm making chicken noodle soup, for example, I use rice sticks from my local Asian grocery. I keep a crushed corn chex/spice mixture on hand to be used as bread crumbs, and I use tamari instead of soy sauce, and tex-Mex is an easy go-to with corn tortillas to be used as tacos, quesadillas, etc.

There is little else that I need to "swap."

Last edited by Munchy : 11-04-2013 at 05:40 PM.
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Old 11-10-2013, 08:32 PM   #5
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Thanks Munchy, I have been buying the rice noodles for pasta. I will definitely try the zucchini noodles
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