How, oh how, do you give up wheat. It is in everything! Just about all cereals. Not oats, thank heavens.
I like lettuce, salads, but I don't want that only, and I'm not a big meat or egg eater. Fruit and veggies, I guess, fish, some chicken.
Please, I need hints on how to do this.
From everything I'm reading, wheat is a bad thing, something we should not eat.
But, it's hard to do.
lifeline
Posted by penguingirl (Member # 28688) on :
Eat rice, quinoa, potatoes (in moderation)? You have to be careful with grain carbs because too much of it can potentially give you yeast.
I will eat plenty of vegetables though - though limiing the high glyecmic ones like carrots, sweet potatoes, turnips.
I find the wheat part hard but what is harder for me is the sugar - the hidden sugar. I don't have a sweet tooth but if I wanted a pickle, there is sugar.
I'm going to have my mom try to use stevia in some of her Asian recipes, seeing that it is the one "bad" ingredient. But not sure how it will taste in every dish.
I feel you - it's hard and it is not cheap and it is time-consuming. Tonight I spent a good two hours boiling a dozen eggs, washing lettuce, chopping up vegetables for salad, chopping up herbs and portioning out the rice in small servings.
The key is to have spices and garlic to make the veggies delicious. Also sauteee them in a saucepan with olive oil instead of boiling them - which I think is blah.
Oh and don't forget- dairy is to be avoided too.
Posted by Lymetoo (Member # 743) on :
If you're going to give up wheat, you may as well give up Gluten. The BIG problem is the GLUTEN in the wheat (& barley, rye and oats).
Gluten binds the gut, keeping nutrients from getting into the small intestine.
Yes, it's in everything. Don't you just love that!?
Posted by Lymetoo (Member # 743) on :
oh.. the hint is to eat vegetables and proteins
There are plenty of gluten free breads and such out there. Even cereals, though I don't get to eat them since I'm still having issues with yeast.
Go there to see lists of OK and not-OK foods and ingredients.
There's also a great discussion board there.. complete with recipes!
Posted by lifeline (Member # 3445) on :
Thanks pinguingirl and Lymetoo for the information. I will try things listed, plus, I will check on Celiac.
I did have a blood test to check for celiac problems, but even tho it tested normal, I know that doesn't mean anything. Oatmeal will be hard to give up.
pinguingirl, you seem very dedicated to eating right, and I hope I can do the same.
Thanks very much to you both.
lifeline
Posted by one4islands (Member # 28187) on :
Good luck Lifeline.
They have provided you with some good info.
I recently have given up the wheat/gluten, dairy(except plain greek yogurt) and as little sugar as possible.
It's been tough and I find myself craving things I never even wanted before that I could have eaten.
I was the type of person who'd be perfectly content with a bowl of Kashi Autumn Wheat cereal over a big, fat, juicy hamburger.
I do not love the wheat-free/gluten-free cereals and find them having little fiber.
I am already limited in what I can eat due to allergies to most nuts, seeds, raw fruits and foods that aggravate my Interstitial Cystitis.
Hang in there-it can be done:)
Posted by penguingirl (Member # 28688) on :
I know cost is an issue for many of us thanks to this awful disease..
But if you go to Whole Paycheck, you will find a lot of gluten-free products.
TJ's has some too - but not a whole lot. I saw the other day they have unsweetened almond milk that is a LOT cheaper than Whole Paycheck.
Although it wasn't a brand I heard of based on some recommendations I got from posting on here earlier.. maybe I will give it a shot.
They also have eggs that are already boiled and peeled if you have trouble with your hands (pain, tremors, etc). But, I didn't look at the cost of it and if they have any added ingredients in it.
I crave french fries or anything salty all the time.
Posted by Keebler (Member # 12673) on :
Slideshow of some chefs' favorite spices, mixtures.
1. Chef Ana Sortun cooks Mediterranean-inspired food at her restaurant Oleana in Cambridge, Massachusetts. She loves the spice mixtures from La Boite a Epice.
2. New York's La Fonda Del Sol chef Josh DeChellis likes Pimenton de la Vera (smoked paprika) to add to dishes to give it a Spanish flair.
3. Chef Joji Sumi of Mezze Bistro and Bar in Williamstown, Massachusetts in the Berkshires, melds Asian and French flavors with local, seasonal ingredients. His spice choice: Togarashi. It's a blend of Asian peppers, citrus, sesame seeds.
4. Chef Jose Garces of Garces Group in Philadelphia and Chicago creates his own spices.
5. Chef Jehangir Mehta of Graffiti and Mehtaphor in New York uses turmeric, chili powder and onions when he cooks his Indian-inspired food.
6. Chef Michael Anthony of New York's Gramercy Tavern opts for simple. Basics like sea salt enhance flavors without hiding them.
7. Chef Joshua Whigham at The Bazaar by Jose Andres in Los Angeles uses cinnamon for his playful and sophisticated cuisine. Cinnamon is an underused spice. When cooking with cinnamon, it adds an unbelievable depth of flavor to any foods you are cooking.
8. Michelin starred chef Gary Danko of Gary Danko in San Franciscos uses coriander for both sweet and savory preparation. Coriander adds an intriguing fragrance and character. It plays an important flavor in savory duck confit, as well as other ethnic dishes and spice blends.
FRESH GARDEN HERBS like rosemary are available in the produce departments. Trim the stem and store lightly covered with breathing room (cut holes in a paper cup or fashion a paper towel dunce cap of sorts with an open tip) so that it does not mold.
Keep in a glass jar in your fridge door with just a little water at the bottom. -
Posted by Keebler (Member # 12673) on :
- Quinoa is really a seed. Wild Rice is a grass. Whole Buckwheat is really a legume, etc. ------------------------
CHRISTINA COOKS - Natural health advocate/ chef, Christina Pirello offers her comprehensive guide to living the well life.
Vegan, with a Mediterranean flair. Organic.
She was dx with terminal leukemia in her mid-twenties. Doctors said there was nothing more they could do. Among other things, she learned about complementary medicine and she learned how to cook whole foods. She recovered her health and is now a chef and professor of culinary arts.
She has program on the PBS network "Create" a couple times week. Check your PBS schedule.
To adapt: in the rare dishes where she uses wheat flour, it can just be left out for a fruit medley, etc. Brown Rice Pasta can be substituted (Tinkyada or Trader Joe's). Quinoa and the dark rices can also be used.
But she focuses mostly on very filling vegetable dishes and garden herbs.
Regarding her use of brown rice syrup, just leave it out and add a touch of stevia at the end.
From Nina Simonds, the best-selling authority on Asian cooking, comes a ground-breaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers you not only taste superb but also have specific healing . . . .
. . . With an emphasis on the health-giving properties of herbs and spices, this book gives the latest scientific research as well as references to their tonic properties according to Traditional Chinese Medicine and Ayurveda, the traditional Indian philosophy of medicine. . . .
THE CURE IS IN THE KITCHEN, by Sherry A. Rogers M.D., is the first book to ever spell out in detail what all those people ate day to day who cleared their incurable diseases . . .
FROM CURRIES TO KEBABS - RECIPES FROM THE INDIAN SPICE TRAIL - by: Jaffrey, Madhur
==========================
Also look for MOOSEWOOD Cookbooks and THE ENCHANTED BROCCOLI FOREST
==========================
MEDITERRANEAN DIET (minus the wheat and the wine) is also good. It's many vegetable based, with delicious herbs in the meat dishes. Quinoa, dark rices - and unsweetened pomegranate juice can be substituted.
Look up Black Forbidden Chinese Rice & the Red Bhutanese Rice. The nutritional content is excellent and these will help fill and fortify you, even in moderation, along with lots of vegetables.
When you start cooking Quinoa, be sure to have a very fine sieve. Most strainers are not tight enough and the quinoa can flow right though when rinsing.
The regular (white/tan) quinoa must be rinsed first (unless otherwise stated on the package. Red Quinoa does not require rinsing. Not sure of the black as I've not yet gotten that that.
Keen for Quinoa - By Cinnamon Cooper -
Posted by RubyJ (Member # 28711) on :
Always read labels. Gluten-free does mean wheat-free but not always sugar-free.
Good low carb recipe site (some recipes do have gluten or dairy, but many have neither): http://genaw.com/lowcarb/recipes.html Posted by Keebler (Member # 12673) on :
- Re: Gluten (as that type found in wheat, rye, barley, spelt, and kamut, also known as Khorasan wheat)
I've learned not to trust friends' recollections of what they put in a pot-luck dish.
Just a few links about gluten: --------------------------
THE REQUIREMENTS OF PROTEIN & AMINO ACID DURING ACUTE & CHRONIC INFECTION . . .
- 20 pages
Anura V. Kurpad - Institute of Population Health & Clinical Research, Bangalore, India 129. Indian J Med Res 124, August 2006, pp 129-148.
Excerpt:
" . . . In general, the amount of EXTRA protein that would appear to be needed is of the order of 20-25 per cent of the recommended intake, for most infections. . . ."
- Full article at link (or google the title if it does not go through).
Mercury Content in Popular Fish - how to find safe fish -
Posted by Lymetoo (Member # 743) on :
Whole Paycheck? Wow.. never heard of that one!! Thanks!
lifeline... You CAN (supposedly) buy gluten free oatmeal. There's a gray area there. I haven't delved into it, but I think you can find some that is OK.. just rather pricey stuff!
Posted by lifeline (Member # 3445) on :
I am in awe of so many informed friends here, and I thank you very much. I am printing this info out and will get started, and hopefully, 2011 will be the year of a "no wheat" diet.
I hadn't thought much about Gluten, but from what I'm reading now, eliminating both wheat and gluten is what I must do.
Thanks very much.
lifeline
Posted by Remember to Smile (Member # 25481) on :
Dear Penguingirl, I hadn't heard anyone else calling Whole Foods "Whole Paycheck" besides my family! LOL!
I find most things Trader Joe's carries, they have best prices. BUT Whole Paycheck beats TJ's if things are "on sale" or if you get case discount (10% off). Whole Paycheck is the easiest place to get all your supps in one stop if you're running out of several supps and can't make multiple stops.
Even Vitamin Shoppe carries coconut oil now!
About wheat gluten and salt cravings, I've found I can eat a few pretzels, saltines, or melba toast once in a while and be fine. Good to know in a pinch, like when traveling and desperate in a "rest area." Don't pig out, WATCH SERVING SIZES, and know that's NOT recommended, just okay for me sometimes (3-4x/yr).
I also split an order of french fries with someone about once a month or so. NOT on the diet, but for me those are better choices than anything dairy or anything with obvious sugar.
Keeps me in line better than falling off the wagon with ice cream, candy, or baked goods.
NO gluten. NO yeast. NO dairy. If beginners can start there while adding red quinoa, buckwheat (Amaranth), and short-grain brown rice to their diets, I think that's helpful.
Posted by Remember to Smile (Member # 25481) on :
Oat bran is a better choice than oatmeal.
TJ's has best retail price in my area.
Posted by Lymetoo (Member # 743) on :
quote:Originally posted by lifeline:
I hadn't thought much about Gluten, but from what I'm reading now, eliminating both wheat and gluten is what I must do.
Thanks very much.
Yes, because I can guarantee you it's the gluten, not the wheat that is the problem. Wheat would be a problem only if you're allergic to it.
Posted by Lymetoo (Member # 743) on :
quote:Originally posted by Remember to Smile: [QB] Dear Penguingirl, I hadn't heard anyone else calling Whole Foods "Whole Paycheck" besides my family! LOL!
OK.. that was unfair!!! I don't HAVE a Whole Foods here.. Penguin.. you're in trouble! Posted by penguingirl (Member # 28688) on :
Glad to know you guys get a kick out of Whole Paycheck!
I haven't checked out the supplement selection there yet - will have to sometime.
If I have a salt craving I will have some corn tortillas that are only made with corn and salt and oil. It goes great with guacamole!
I wish there a "lyme diet" section in grocery stores where the foods were gluten, dairy, and sugar-free.. sometimes I'll find things that are gluten/dairy-free and then voila there is sugar so I have to put it back on the shelf in dismay.
Maybe I can ask Whole Paycheck to stock some items for us, haha.
I don't crave sugar ever - strange but it is actually working out in my favor!
Posted by Remember to Smile (Member # 25481) on :
Whole Paycheck and most retailers would do well to start marketing specifically to Lyme patients!
I eat organic corn tortillas a couple times a week. Guacamole is a great appetizer.
NEVER eat any chips made with cottonseed oil or soybean oil. That'll provide more pesticides than anyone should ingest.
Hope for those new to eliminating sugar, yeast, gluten, and dairy. When you've made it:
- You'll no longer need snacks btwn meals. Your plant-based, high-protein complex-carbs keep you satiated.
- Small women will no longer eat twice the amount of pro football players at eat meal.
- You can cut thru the candy isle to save time, and never even glance at the chocolates on display.
- Your rational mind can ignore junk food on sale because you don't even want it and no longer crave it!
Stay away from Christmas cookies, all! Plan to indulge in your own party food fav, be it nuts, carrot sticks, guacamole & organic corn tortillas...
Posted by penguingirl (Member # 28688) on :
Is sunflower oil ok? The brand I got was from Trader Joes.
The way I stay full is lots of proteins - my salads consist of hard boiled eggs, shrimp, a whole avocado and then veggies.
Posted by Keebler (Member # 12673) on :
- sunflower oil is very good
- but you should look it up regarding "flash point" or "smoke point" and how hot you can get it. Avocado oil is one that you can use for sauteing on med-high. Most oils are only for medium heat. High heat is never needed, though. Never. It can destroy oils and make them dangerous for us.
Some oils are best unheated - for adding to food just before serving - or for salads.
Cold-pressed oils are best. Avoid any oils that are partially hydrogenated or further processed like that. They are deadly.
Try to get oil in glass bottles, dark glass is best. Keep from heat. Be sure they are not "old" so don't buy a bunch in advance unless kept in fridge. -
Posted by Remember to Smile (Member # 25481) on :
Penguin girl, please make me salads! Wise to eat protein with every meal or snack.
I look for H.B. eggs in convenience stores if I'm hungry on trip and cook H.B. eggs for myself every week.
Agree with Keebler's post, but be aware that commercially available sunflowers may be grown with pesticides more often than organic at this point.
I use walnut oil often. Great with lime juice as a salad dressing. Fabulous for baking and pancakes. Yummy in red quinoa at breakfast...
Also use EVOO and Organic Canola Oil. Always have all three in my cupboard.
Posted by Remember to Smile (Member # 25481) on :
quote:Originally posted by penguingirl: sometimes I'll find things that are gluten/dairy-free and then voila there is sugar so I have to put it back on the shelf in dismay.
Agreed.
I can't think of any prepared "gluten-free" things I buy beside a couple frozen dinners from Whole Paycheck. One kind is Amy's brand that has several reasonable choices for exhausted hungry Lymies. A black bean enchillada if I recall?
In my experience, meals taste WAY better when I cook with whole foods, not using package mixes. It's easier than it may sound.
For the truly new to this, Mollie Katzen's Moosewood Cookbook is a wonderful way to ease yourself into vegetarian cooking that's actually FUN and YUMMY!
Just keep in mind that Katzen's recipes are not gluten-free, so we substitute brown rice flour or millet flour instead of wheat flour. To be more in line with a Candida-control diet, use organic yogurt in place of sour cream. Etc.
Posted by Lymetoo (Member # 743) on :
So if you're frying a few chicken strips in a pan, what kind of oil can you add? I add just enough to coat the pan so the strips don't burn.
I never can figure out which oil I'm supposed to use.
Posted by Remember to Smile (Member # 25481) on :
Walnut oil and organic Canola oil can both be used in baking, so they also hold up in the heat of a frying pan.
Dark-roasted sesame oil is good for frying or stir frying. I've used walnut or dark-roasted sesame oil to cook skinless chicken breasts. Try that along with lemon or lime juice, freshly grated ginger, and salt. Lots of options, really!
Olive oil has a lower smoke point, so not advised for high heat conditions.
Some cooking oil bottles now have heat info on their labels.
NOTE -- To prevent spoiling and protect your investments, store your oils in the fridge.
Store nuts & seeds in the fridge or freezer.
Posted by penguingirl (Member # 28688) on :
I have a question about breakfast food.
Cuz you know I am going overkill on the eggs!
For quinoa - I have yet to make it (I have the box staring at me) - is it good hot with almond milk and stevia? I have recipes to make quinoa salads but nothing for breakfast.
Also - I saw the post about gluten-free pancakes. What do you use for syrup? and almond butter? I'm just trying to figure out how we can eat it without being so bland..
I need more options to use my almond milk - the smoothie I made a few days ago tasted blah - I think not thick enough.. maybe I put too much almond butter in it. Anyway tried to not put much fruit it in so maybe I can use it hot cereals or something else?
Posted by Remember to Smile (Member # 25481) on :
GREAT breakfast: Red quinoa as hot cereal. Cook from scratch or use leftovers from fridge.
Try quinoa with walnuts or pecans, organic blueberries (small amount, frozen or fresh), cinnamon, touch of rice milk (Could add a teaspoon of real organic full-fat butter or 1/2 teaspoon of walnut oil at first for the doubtful tongue at the table not yet aware of this delightful breakfast option)
Note that cinnamon helps us feel satiated (full longer!) and offers other health benefits.
I think you'd enjoy quinoa with almond milk and stevia.
I haven't bought almond milk in yrs; just by organic rice milk.
I used to make my own almond milk a couple times a yr for a FABULOUS dish in the Moosewood Cookbook. It requires 5 cups of chopped veggies and I cannot do that now.
Red quinoa is easier to make and has a fuller (heartier?) taste than the common, pale quinoa. So now I just buy red quinoa. Doesn't need to be rinsed before cooking. Yey!
Add ground flaxseed and ground pecans to gluten-free pancake batter for added nutrition and appealing flavor.
Posted by RubyJ (Member # 28711) on :
Coconut milk is good in smoothies. Makes them a little thicker. Good quality coconut oil is good for frying or baking. If you don't want the slight coconut flavor, use expeller pressed.
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