So I haven't answered all of the questions, I have about 40 more to go, but I want to answer them thoroughly so it will take a little longer. I want to dedicate this post to one question:
What are some ideas for gluten intolerance (rice and soy get boring fast)?
What a GREAT question. Personally, I am going to cook gluten-free for the next month for my family because I have a hunch that my 2 year old either has a wheat allergy or a gluten intolerance. Hopefully by the end of the month we'll have a better idea of whether or not it's the gluten and/or wheat.
We cook with a lot of whole grains in our house, so it shouldn't be to big a transition but a little more work because I do make sandwiches and things like pizza crust, pancakes, ect. out of whole-wheat products and my kids do like oatmeal (which is wheat-free but not gluten free).
Here's a list of grains that are either wheat free or gluten free:
Even if you can’t eat wheat, rye, barley, or oats, there are several other grains and legumes that are not only acceptable alternatives to wheat, but they’re loaded
with flavor and nutrients. Brown rice is whole-grain and wholesome. Some of the lesserknown
and often ancient grains and non-grains are great tasting, and particularly high in
protein, vitamins, and minerals. All of these can be made into flours.
with flavor and nutrients. Brown rice is whole-grain and wholesome. Some of the lesserknown
and often ancient grains and non-grains are great tasting, and particularly high in
protein, vitamins, and minerals. All of these can be made into flours.
Here are some of the many choices available to you on a wheat- or gluten-free
diet: (WF = wheat-free; GF = gluten-free)
diet: (WF = wheat-free; GF = gluten-free)
· Amaranth (WF/GF)
· Buckwheat/groats/kasha (WF/GF)
· Cassava (arrowroot) (WF/GF)
· Chickpea (garbanzo) (WF/GF)
· Buckwheat/groats/kasha (WF/GF)
· Cassava (arrowroot) (WF/GF)
· Chickpea (garbanzo) (WF/GF)
Corn (WF/GF)
Flaxseed (WF/GF)
· Job’s Tears (WF/GF)
· Millet (WF/GF)
· Montina (WF/GF)
· Oats (WF, but oats in the United States can be contaminated with wheat
and other grains)
· Quinoa (WF/GF)
· Ragi (WF/GF)
· Rice (WF/GF; only brown rice is whole grain)
· Sorghum (WF/GF)
· Soy (WF/GF)
· Tapioca (WF/GF)
· Taro root (WF/GF)
· Teff (WF/GF)
· Job’s Tears (WF/GF)
· Millet (WF/GF)
· Montina (WF/GF)
· Oats (WF, but oats in the United States can be contaminated with wheat
and other grains)
· Quinoa (WF/GF)
· Ragi (WF/GF)
· Rice (WF/GF; only brown rice is whole grain)
· Sorghum (WF/GF)
· Soy (WF/GF)
· Tapioca (WF/GF)
· Taro root (WF/GF)
· Teff (WF/GF)
Wild Rice (WF/GF) (this is technically a seed, not rice)
Tubers, such as potatoes in all of their varieties (baking, yukon gold, Idaho, red, fingerling) and sweet potatoes/yams are also great gluten-free starches. Legumes, of course, are also gluten-free.
I came across two great websites: http://www.glutenfreemommy.com/ and http://www.celiac.com/. Now that gluten-intolerance, wheat allergies, and celiac disease are better diagnosed, gluten-free cooking is so much easier than ever before because the resources are out there.
I'm starting the gluten-free challenge today and I'll have to keep you posted on how it goes. For breakfast this morning I made short-grain brown rice and blended it in my Blend-tech until mostly creamy with still some consistency, added rice milk, cinnamon, a pinch of sweetner and topped with wild blueberries. My kids loved it.
Mmmmm ... that breakfast sounds very yummy.
ReplyDeleteYou should know: I had this moment in my worthless doc's office yesterday when I realized I really REALLY have to take care of myself, of my own health. Just like my mom always told me.
So, as a start, I've been avoiding meat, choosing vegetables instead. I haven't figured out WHAT to eat or how to get enough of it, but I'm trying. I'm gonna learn stuff, get books, talk to my mom more about it, see what happens.
Deja! How can I help you? Would it help if I posted some menu ideas? I mean, what I eat on a typical day? What about cookbook recommendations? I know you're a busy busy lady so you don't always have time to cook. But maybe I could give you some ideas of what to eat when you're out and about and have to buy something somewhere. Please let me know specifics how I might help. Because I know it's a steep learning curve, sort of like wind surfing. But once you learn, it's AMAZING! And it's really not complicated, you just have to sort of relearn a lot of things (like no, I don't have to have "protein" (code for animal flesh) with every meal). Hang in there, this is an exciting time in your life.
ReplyDeleteBTW, did you know that beans are the new meat? Meat is so, like 1999....
ReplyDeleteJanae- I have really enjoying your Pilates class and this informational bog on nutrition.
ReplyDeleteJanae, your website has really opened my eyes to a new way of eating and shopping. I appreciate your willingness to share your home, family and lifestyle. I have tagged your website as a favorite and plan to visit it often. Thanks, Jolene Nuttall
ReplyDeleteJoworkin (8:43:51 AM): ok, thats my comment
Joworkin (8:44:46 AM): thanks for doing that...
Wow! What an encouraging post! I'm in your pilates class and actually was the one to ask you that question about gluten free eating. I used to LOVE LOVE LOVE whole wheat bread, and crackers to snack on, and I'd literally drink a gallon of milk in three days by myself. When I realized that dairy and gluten were the likely culprits of my upset stomach after each meal , I decided to cut them out of my diet and see if that fixed the problem. I was a little sad when I realized that it did. So its been a few months of this now and I'm seriously so over the whole rice and soy idea. I miss the variety, but your post opened my eyes to the numerous options available to me. Like buckwheat, for example, I always assumed I should steer clear because it has the word "wheat" in it haha! I never took the time to do any in depth research on my options, and so I found myself leaving the grocery store with the same two or three options week after week. Thank you so much for picking up the slack and getting that list on there! I also visited the websites you cited and I feel a lot less discouraged now that I know there are some resources out there for me. Thanks again :)
ReplyDeleteI have rodeo'd my whole life, and we raise our own beef & pork, so this is all a little bit different for me, as you can probably imagine. But I am open to new Ideas.. Could you tell me the dangers in eating meat, & drinking milk. Why Soy? Why gluten free?
ReplyDeleteNatalie Robinson
I liked reading this question about gluten-free foods because my dad just recently discovered he has celiac disease. It was shocking to all of us in the family at first but we soon discovered it's not as hard as it seems to eat wheat-free. We have made various meals and treats that are delicious and we all can eat. He feels better all the time with his new diet and has noticed a tremendous difference in his overall health.
ReplyDeleteI am sorry to hear that Ashley but I'm glad that things are going better. I feel so bad for people with wheat and gluten allergies. I love cereal! I should probably eat more of it cause it is the food group we are supposed to get the most of! I am off to read more posts and get some great advice!
ReplyDeleteSamantha G