When I told my mother-in-law that we would be going without grains for the first half of Lent and remaining gluten-free for the second half, kids included, her response was of concern for our health: “Is that okay? Are they going to lose weight? They’re so skinny already…”
Ironic, I thought, that I’m trying to do something radical to preserve our family’s health, to try to pinpoint triggers for Crohn’s Disease in my husband (symptoms started returning after 7 years of more-or-less remission post-surgery) and try to prevent Crohn’s from rearing its ugly head for my son, 5-year-old Paul. It can be tough to communicate all this to family members.
On my third try or so, Mom Kimball finally understood that gluten could have been the cause of my husband’s pain and chronic disease, and that I would do anything to prevent my son from experiencing the same. There were so many layers of knowledge she had to understand:
- that gluten can be a real allergen for many people, even if they didn’t notice it their whole lives
- that gluten sensitivity is on the rise, and it’s possible that it affects 1/3 of Americans
- that gluten is often tied to Crohn’s
- that when my husband went grain-free for just two days last fall, it cured his chronic diarrhea when prescription medication could not touch it
- that gluten is also tied to eczema, which is what we saw increase in my son that got me wondering about him
- that eczema can be linked to autoimmune diseases like Crohn’s
- that if the body creates antibodies to gluten (i.e. treats gluten like an invader), it continues to do so for up to 90 days after the gluten was ingested – there is no “cheating” on a gluten-free diet that doesn’t hurt you…I think this was a turning point for her, along with my statement: “If we can spare Paul from what [my husband] had to go through, wouldn’t it be worth giving up some cake and bread as a kid?”
- that gluten is everywhere!
- that humans don’t need grains to survive – my kids did just fine without it
- and most importantly, that what we eat truly does affect our health!source for many facts above: podcast with Dr. Tom O’Bryan
Coming from a cultural mentality of medicating disease rather than seeking out causes and changing the diet, that’s really a lot to take in at once, especially for my poor in-laws who already think I’m a teensy bit nutters for choosing raw milk, traditional sourdough, and oh, say, organ meats (pictured above). I’m not exactly mainstream, to put it lightly. 
Was Grain-Free with Kids Difficult?
Believe me, I was asking this question often as Lent approached. I knew there would be challenges, and I was hoping I didn’t have to fight too many epic fits from my bread-loving 2 1/2-year-old daughter, for example.
The good news? It was actually a lot easier than I thought.
I didn’t even try all that many new recipes, just cut out the bread when we had soup, offered eggs often, and survived on homemade yogurt like we always do. 
I did make some grain-free granola (recipe can now be found in the newly expanded Healthy Snacks to Go eBook along with over 45 real food snack recipes – click HERE to learn more), which was a total lifesaver and is so tasty it will continue to be a staple no matter where our family’s diet lands.
The most difficult challenge was to be expected: eating out and eating with others. It’s really, really hard for people to even understand where gluten hides, and then to take a step to cut it out just for one meal to share with our family was tricky.
All of our family members did an impressive job of it, even when we visited my sister-in-law for a whole weekend, including the extremely challenging meatless and grain-free Friday meal. I’ll share a muffin recipe she found for us next week (pictured in yesterday’s Monday Mission)
The Challenges
Eating out: Whenever you cut something from your diet, it always comes into stark relief how often that food is eaten in regular society. Typically nearly every single item on a children’s menu in particular contains gluten, from crispy chicken strips to pasta to pizza to hamburgers.
Usually my kids, who could certainly eat from the adult menu, but oh, do they love those colorful kids’ placemats, had two choices: grilled chicken breast or a hamburger without the bun. (I realized after the fact that many burgers probably had funky gluten-laden fillers, if they started frozen and looked like the surface of the moon – which you notice when there’s no bun!)
There was a little difficulty at times with what they couldn’t have, but I think it really helped that the whole family skipped the bread. In short order Paul picked up the language, “Our family is gluten-free,” and learned to find gluten wherever he looked, too.
Birthday parties: Paul was invited to one birthday party during Lent, and it nearly broke my heart that he couldn’t eat the pizza or the cake. I almost called the whole experiment off and let him have at it, but at that point the kid had sacrificed so much for a month already, and I didn’t feel like we’d learned anything yet because he’d been sick and then on antibiotics for nearly the whole time.
Our solution? We let him get Burger King French fries for a special treat and ate lunch at home (nachos, something he really likes) and then took him over half an hour late when the pizza was nearly gone. He was disappointed to be sure, but he handled it very well. The unforeseen impact of being late that I didn’t consider until I saw it happening was that he missed the socializing around the lunch table. All the girls were giggly and wild by the time he got there, and it was hard for him to enter into the fray. 
I sent a special gluten-free cake with homemade “yogurt cheese” frosting, but his biggest disappointment was that there was cookies-n-cream ice cream and he had to be stuck with butter pecan. Understandable!
Snacks: Finally, some good news! Snacks were not nearly as hard as I expected. We couldn’t have cheese and crackers, a common staple with homemade sourdough crackers, but it turned out that after once or twice of just offering ‘cheese’ they didn’t ask for crackers anymore. I even had some crackers and rolls frozen, thinking that I’d grab them for Leah when Paul was at school (since we weren’t really looking for issues for her), but I never once felt the need for them. Here were our common snacks:
- a piece of fruit
- cut apples with peanut butter for dipping
- cheese (sometimes with an apple, sometimes not)
- the occasional “meat stick” from a local butcher – a special treat!
- homemade beef jerky* (although more often this was a supplement to a packed lunch)
- hard-boiled eggs (again, more often for lunch)
- yogurt and frozen fruit – luckily my kids could eat this twice a day and never complain!
- grain-free granola with milk
- two kinds of grain-free muffins (recipes coming next week!)
- nuts and raisins
- power bars (like Larabars) and Popeye bars from my Healthy Snacks to Go eBook
In reality, although that looks like a ton of options, I pretty much said, “yogurt or nuts and raisins?” 75% of the time. Thankfully, my kids love those options, so it wasn’t a big deal.
I knew it was starting to wear on Leah, who had been allowed some bread and toast maybe five times during Lent, when she was snuggling with me before nap on Good Friday and said, out of the blue, “Mama? I love bread.“ Ha! I asked her if the Easter Bunny should bring us bread, and she was very excited about that. The two loaves on the table Easter morning were truly as big of a treat as the candy in the baskets!
The 5-year-old wondered if the Easter Bunny used my recipe or if I made it for him, because it tasted just like mine (honey whole wheat sourdough). Ha! Kids make for the greatest quotes, don’t they?
Did We Notice any Differences While Grain-free/Gluten-Free?
Just like last fall, my husband had an almost immediate change in his digestion, evident in the fact that his nearly chronic diarrhea disappeared completely.
My poor little Paul got strep throat pretty quickly, which exacerbated his eczema like I’ve never seen it before, so it was hard to tell if there was any positive change there. With the weather changing and trip to Florida filled with hours in a chlorinated pool, I figured we really could only learn about gluten via eczema by watching what happened on his skin when we reintroduced it.
I do try to ask him to evaluate his BMs or show them to me (how many 5-year-olds have to do that?!). Since birth, he’s always had loosey-goosey poops…which has always made me wonder about his genetic propensity for Crohn’s, since that’s what my husband’s life was like. I can say we saw a good deal of ‘brown bananas’ during Lent, always a good sign.
Since I’m expecting, my digestion is just weird, no matter what. I don’t think I noticed any obvious changes or even less constipation, but I also didn’t find anything negative (although I missed buttering my bread, so I ate baked potatoes slathered in homemade raw butter like a madwoman to make up for it).
What Happened When Gluten Came Back?
The very first change that was evident came immediately after our delicious Easter breakfast of toast, scrambled eggs with cheese, and nitrite-free bacon. My son, zealous about bread with honey and butter, ate two pieces. He left the table with unfinished eggs and holding his belly, moaning about how awfully full he was.
Every time we’ve had bread or toast since then, even half a piece, he comments about how quickly bread fills him up, but not in a happy voice – it’s that “I’m uncomfortably full” voice.
In myself, I can probably say with some certainty that I’m more constipated this week than much of Lent. Once you see the change back, you realize that there was some difference during the experiment; I just didn’t notice it.
I do think I’m more likely to eat more when I’m munching grains (and even worse with sugar, which I should probably give up again forever!). I keep going back to the soaked granola jar, whereas during Lent, if I grabbed some nuts or a piece of cheese, I wasn’t as likely to feel addicted and go back for more multiple times.
I had the pleasure of eating out at The Melting Pot (a great place to eat if you’re grain-free, by the way!) with Donielle and Wendy, and we were talking about starches and sugars. Donielle explained that when you eat sugar in particular, but carby starches too, you get the insulin boost that acts like caffeine, but then when you get the “crash” of lowering insulin after that, your body asks for more. When I say eating candy or granola or crackers can feel like an addiction, that’s not really an exaggeration.
And the rest of the family?
Leah quite quickly had BMs that hurt. This happened the same way in the fall when she had about a week on low grains/no grains and then had oatmeal. The next day, she is constipated. She wasn’t bound up one single time during Lent, even though she had the occasional piece of bread.
If you consider that it’s pretty common knowledge that babies’ poops will get more solid as soon as they start the standard rice cereal, and we’re even told by medical professionals that it’s totally normal to go three days without a BM (I have even heard TEN in the range of normal) once rice cereal has been introduced, this firming up with grains seems pretty expected. The fact that my boys go the opposite way is a potential cause for concern in my mind.
My mother accidentally got dragged into the experiment when we spent a week with them in Florida and cooked gluten-free and largely grain-free for the week. She had a burger bun once or twice, but for my mom, who eats a half peanut butter sandwich and an apple nearly every day for lunch, it was a pretty serious reduction in grains/gluten.
Her results? She lost weight and noticed more regular digestion, without a doubt. This week after three days of her typical sandwich lunch and unsoaked oatmeal for breakfast, she’s feeling it.
Honestly, I think it’s fascinating to see the difference grains make in the diet.
Paul started with not much to note, but he is getting tiny bumps on his back (eczema flaring up in a new way?) and had a very loose BM today, although most of his have been well-formed. I’m definitely going to keep watching him, because it’s not like eating gluten always has an immediate and noticeable effect on people, even if they’re gluten-sensitive.
My husband, on the other hand, did have an immediate and noticeable effect, sadly. By Easter afternoon with one piece of sourdough toast under his belt, the diarrhea returned. He’s experienced it almost every time – but not every time – he has consumed gluten in the past week.
The End: Something New
It’s a hard realization to accept, that he probably has a gluten sensitivity. Although he had the standard blood test for gluten in the fall, which came back negative, we’re strongly considering having this comprehensive gluten reactivity and autoimmunity test done. It tests for 17 more components of gluten that can be allergens, not just alpha-gliadin, which is what the standard test covers. (Read more about this issue at Underground Wellness’s very comprehensive post on Detecting Gluten Sensitivity.
My husband hates to spend the money to do it, but he agreed the other day that he probably wouldn’t be willing to radically change his diet for good unless he had it in black and white that he had to.
At this point, it’s too easy to question: “Is eating gluten going to cause him a one-time bout of diarrhea, and acceptable risk for the glory and joy of a pizza buffet? Or is it destroying his intestines, inflaming his Crohn’s Disease and promoting fertile ground for other chronic and life-threatening diseases every time he takes a bite?” There’s a big difference in risk there, and we want to know what’s going on.
This morning he lamented, “It’s going to be awfully hard to give up gluten for good.” I think the idea is starting to sink in, and there’s nothing happy about it. We may end up needing to try the GAPS Diet or SCD, both of which would be a huge challenge for me. I’m thankful that at least I know what to do and where to find resources – if we have to have a gluten sensitivity, a real food blogger is fairly prepared and has a community of people to walk me through it!
(Two books I’ll be digging into a whole bunch are Gluten Free and Good for You! and Against the Grain, both of which I get to share with you in a giveaway this week! Check them out here and here. I also have The Gluten-Free Diner Cookbook in my files and will be tapping my favorite GF bloggers for ideas and help as we go! Keeper of the Home has a great post with GAPS diet recipes for me to rely on, too.)
I’ll be spending the remainder of the next two weeks on grain-free and gluten-free living, including more resources like those above, our thoughts on some gluten-free mixes, and a few recipes for you to try.
This month I’m pleased to introduce Fertility Flower, Kitchen Stewardship’s site sponsor for May. If you use or are interested in Natural Family Planning, Fertility Flower helps you track everything online, even through your Smart Phone, with some unique and utterly helpful features to make charting a piece of cake. Please say hello and check out the software – an extra free month beyond the trial month for KS readers with the code “KitchenStewardship”!
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Sounds like an alcoholic rationalizing that the morning hangover is the only bad thing about drinking alcohol till intoxication every night.
Gluten containing grains are something that your husband’s body cannot tolerate. Your a good cook and I am sure you can keep his palate satisfied in so many other ways.
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Katie Reply:
May 4th, 2011 at 2:12 pm
Chuck,
I addressed this below with some of the other surprisingly direct comments, but I wanted to tell you as well – I’m hurt that you would judge so harshly without a doctor’s degree or exam. Gluten and alcohol, although they may have similar effects on some people, are radically different animals. You’re right, it’s certainly possible to cook wonderful meals w/o gluten at home, but it’s (a) a big transition (b) much more expensive and (c) still makes being out with friends extremely difficult. People understand alcoholism and wouldn’t, if they have a head on their shoulders, invite an alcoholic out to a bar. However, it’s a little more difficult to tell all the friends that you can’t have pizza, hamburgers, or beer, when that is what a normal social gathering centers around. Not impossible, but difficult. We’re human. Please cut my husband some slack for his humanness in dealing with a humongous life change.
Katie
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chuck Reply:
May 4th, 2011 at 4:25 pm
If all you expect is rainbows and teddy bears, you shouldn’t share everything about your life on the interwebs. BTW, if you were standing here in front of me, I would still tell you to eliminate gluten for the health of your family.
You wrote,. “However, it’s a little more difficult to tell all the friends that you can’t have pizza, hamburgers, or beer, when that is what a normal social gathering centers around. ” How often do you do this? If your hubby had a slice of pizza and a mixed drink instead of beer once a month, that wouldn’t be such a big deal. Several times a month is a whole different story though. Sounds like you don’t want to spend too much so maybe you aren’t doing this type of socializing too often.
BTW, it does not take an MD to read what you wrote and know your husband should not consume gluten.
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Katie Reply:
May 5th, 2011 at 4:03 am
Chuck,
Since gluten antibodies remain active in the system for 90 days, that means, as far as I can tell, that IF my husband has a true gluten sensitivity that is creating antibodies, and not just some other sort of awful but definite reaction to gluten, any cheat will effect him negatively for 90 days without him even feeling it. Once a month would be too often and would nullify all the rest of his hard work.
My husband’s MD told him after the negative blood test that if gluten is a problem for him, he can consume it every so often and not worry, that there aren’t any long-term consequences. We’re pretty sure that’s way off the mark…so I guess even MDs don’t always understand nutrition. I’d love to sit down with someone who really understands how gluten works in the body and with Crohn’s Disease and see what they have to say about his particular presentation.
Katie
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chuck Reply:
May 5th, 2011 at 10:33 am
email chris kresser or robb wolf or alesio fasano. guarantee they would say don’t eat gluten. but email them anyways. they would probably actually say eliminate gluten for 30 days, reintroduce and see what happens…..no need for expensive tests. all they would have to do is read this blog post and they would recommend the same thing many commentors have.
you have obviously put your faith in the lord, don’t do the same with MDs and nutrition. most don’t know much at all about nutrition. they know about this newly invented low fat diet they’ve been experimenting with the last 30 or so years but ignore the problems it’s caused. they ignore what man thrived on without chronic diseases for the last coupla million years.
sounds to me like you are very concerned about any gluten anti bodies floating around so the plan of action seems to be decided upon when in these social situations. i can tell you that i have a friend who is an alcoholic and we go out of our way to eliminate alcohol when socializing with him. i imagine if your friends were good friends they would do the same with your husband regarding gluten.
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My grain-free/low-carb experiment also led to similar conclusions–I feel so much better when I am eating low carb. I did not even replace the grain with potatoes and corn–I avoided all foods with high glycemic index, so sweets too–essentially all carbs. I replaced the grains/starches with veggies and fats. Lots of fats. Whole milk, cheese, butter, regular yogurt and cottage cheese. And not only did I
*have more energy
*feel more clear-headed than in months
*have much better regulated blood sugar
I also
*lost weight! Yes, eating full fat!
I also learned that I can tolerate some grains/starches/sugars, but not first thing in the morning. Starting out with a good grain-free breakfast (literally breaking the night’s fast without carbs) sets my body for a good day.
I noticed the snacks your family was eating did not include raw veggies. I would like to suggest something that has REVOLUTIONIZED lunches for me and my family–making our lunches raw. I LOVE it. We eat mostly raw fruits and veggies, with cheese or nuts or whole-grain crackers or hummus or dip, and it is 1) so fun 2) so healthy 3) so colorful 4) easy for the kids to take outside 5) easily grain-free. This idea has replaced my psychological dependence upon the sandwich for lunches. So, just an idea!
P.S. Cheddar or colby taste excellent with cauliflower, as an alternative to apples. : )
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Karhryn Reply:
May 3rd, 2011 at 5:14 pm
I am also low-carb and grain free, and I wish I could do raw fruits and veggies! Lunches are tricky, as someone with digestive issues I can tolerate very little raw produce, which is often a trigger for people with IBS, Crohn’s, etc.
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Blessed Reply:
May 4th, 2011 at 6:46 pm
Do you juice? Sometimes a great “raw” lunch is green smoothies, with spinach and yogurt and fruit. . . would that work?
It is actually hard for me to do raw too, since I am allergic to most raw fruits, veggies, and nuts. Esp. pathetic since I am mostly vegetarian! This year has seen a lot of change in my (and my family’s) diet, and I am still learning as I go, trying to listen to my body and figure out what it is telling me. Sounds like you are doing a good job listening to yours. : )
I think the veggie/fruit idea could work well for cooked veggies too, though. Some steamed brocolli, cooled, and eaten with a healthy dip? If cooked works for you, it is undoubtedly better for you than eating no veggies at all, right? (That’s what I do for getting my own veggies–not allergic to them cooked)
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Katie Reply:
May 4th, 2011 at 2:14 pm
Blessed,
So interesting that you suggested this! When just the adults in our family went grain-free last fall after I heard Jordan Rubin speak, we did do raw lunches (which is easier when you have raw milk and raw cheese).
How do you find raw hummus? And you make your own crackers in the dehydrator, I assume?
We do eat a lot of veggies at dinnertime; sometimes they’re all my daughter will eat with lots of homemade ranch for dipping! In the summer it will be easier to have more vegs on hand; it’s just not that appealing this time of year in Michigan.
Thanks! Katie
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Blessed Reply:
May 4th, 2011 at 6:40 pm
Ah ha ha ha ha ha ha! Ah, haaaaa. (wiping eyes) Oh, Katie, when I said “raw” I meant, um, stuff I did not cook. I completely forgot who I was talking to, and how you would interpret the word! No, (smiling and chuckling) I read your blog because it educates and inspires me to healthier living–not because I am already living this way! I am a homeschool mom of 4, and am moving our diet ever healthier (although even what THAT means keeps changing, the more I learn) but through baby-steps. I have not yet figured out where to get raw milk in our area, and while I can get raw cheese, it is hugely expensive, and that is another important consideration. . . .
So, I don’t make my own crackers, and don’t even own a dehydrator–yet. In fact, I was just getting geared up for making my own bread, but then started the grain/gluten free thing. . . .
Someone as handy in the kitchen as you could easily make raw hummus–from soaked/sprouted dried chickpeas even! But red peppers in hummus are soooooo much tastier when roasted.
If/when you start doing this, please make a post about it, so YOU can inspire ME to make our “raw” lunches even better! ; )
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Katie!!!
Why are you doing without pizza, bread and cake!!!? You don’t have to!!! We are gluten, corn and dairy free and try to keep starch carbs as low as we can (not as low as we should sometimes- lol)
Sure the recipes are unique and are not the same as the originals but I have found some things that we really enjoy on their own merit to replace the above, here are the recipes, please try them.
Scones (recipe is not completely, only mostly, grain free, I have not experimented with it with no grain, but this “flour mix” has made scones, cinnamon rolls, biscuits and pie crust for me)-
http://looksgoodinpolkadots.wordpress.com/2010/03/31/amazingly-delicious-almost-grain-free-scones/
Bread- my girls (5 and 6) love this, so do I!!
http://www.frugalfreebiesanddeals.com/2011/04/gluten-free-low-carb-flax-bread.html
Slice it in half and make any sandwich!!
Baked “Faux”tmeal- Sub out 2 cups flax and 1/2 cup ground almond meal for the oatmeal- did it last week, it is awesome!!
http://www.frugalfreebiesanddeals.com/2011/04/baked-oatmeal-cups-with-apple-and-blueberry.html
Cake- Delish
http://www.frugalfreebiesanddeals.com/2011/04/happy-birthday-mom-gluten-free-coconut-flour-cupcakes.html
Your son will thank you!!
Pizza- very interesting but my whole family loved this- even my gluten eating hubby
http://www.lifeasaplate.com/2010/08/30/grain-gluten-free-primal-pizza-crust/
I used almond meal, worked out fine- she also has other great recipes you might want to check out.
jen
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Katie Reply:
May 4th, 2011 at 11:37 am
Jen,
Katie
I just didn’t get the fancy ingredients yet, except for coconut flour, which I ran out of near the beginning. I was trying to keep life simple w/o tooooo many new recipes, and really, we did great. However, if this becomes a way of life for us, and it very well may be, I’ll definitely be checking these out! Thanks!
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Freebies Reply:
May 4th, 2011 at 1:35 pm
I get that!! Going GF is very overwhelming at first. But I want to encourage you that once you get it down it is rarely frustrating.
Keep in mind the recipes I gave you are not that complex- only almond flour/meal, flax and coconut flour.
I order my raw almonds off ebay and grind the meal myself in my coffee grinder. I also grind my flax in there, too- this was everything is fresh and I have whole almonds we can just eat, too.
If you decide to go this route another thing you might want to try to transition your hubby and son away from traditional bread is to buy Udi’s- it is not super nutritious (if at all)- but it is the most similar to wheat (albeit white) bread.
I might be easier for them to have something familiar occasionally while you are experimenting with more nutritious options. The Bob’s Red Mill Bread mix (based on bean flours) is pretty good, too- and has a ton of eggs so it is fairly nutritious. You can make buns, bread, cinnamon rolls (carefully- it is sticky), probably even pizza dough.
Encourage your hubby- he can do this.. it’s just hard at first!!
jen
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Katie Reply:
May 5th, 2011 at 4:08 am
Thanks, Jen! Some of your links aren’t working, though, and I saw xanthan gum, one of those things I hadn’t purchased yet, on another. Just a bunch of little steps, and I’ll get to them all eventually. For now, I’m glad that we know how to just do grain-free, which is sometimes easier than finding substitutes for common gluten-filled staples like bread. At least he can still eat his oatmeal at breakfast!
Katie
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Freebies Reply:
May 5th, 2011 at 9:35 am
maybe they were down- they seem to be all working now.
you can try subing some flax meal in for the xanthan gum or leave it out and see what you think.
jenetta
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I could not do grain free without my coconut flour bread! Psychologically I crave bread or pastries every morning and the coconut flour products solve that.
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I just recently got the genetic testing for the celiac genes, and I don’t carry either of them! Hooray! But while celiac may not be the cause of my still undiagnosed digestive problems and malabsorption, I was dx’ed gluten intolerant on the basis of my non-digestive reactions to gluten. As was 3 year old. So, I am on GAPS– and even more limited since I still can’t tolerate some really important GAPS-friendly foods. And GAPS may be where 3 yo is headed as well. So I just want to encourage you that it’s really not that hard. You are far more prepared than I was, and I’ve found it to be an adjustment that is possible to make and worth making. As mentioned, it was so surprising how much better regulated my blood sugar became/is. That was one of my primary pre-GAPS complaints: “blood sugar issues.” I lost quite a bit of weight at first, but I have gained back 3 pounds in the last month– while on a limited GAPS and breastfeeding. I believe it is helping me heal, even though we don’t know yet what the problem is! Continued prayers for your family’s journey.
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Katie Reply:
May 4th, 2011 at 2:19 pm
Anne,
Katie
Glad to hear you’re settling into a routine (and your body is gaining some weight back). Prayers right back atcha~!
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I am gluten free but not grain free and have been for years. I was diagnosed with fibromyalgia and noticed that when I ate gluten I had the horrible pain and muscle cramps. They ran tests for celiac but they did not turn up, probably because I had not been consuming it before the testing trying to gain control of my digestion.
It is not hard to be gluten free and there are plenty of recipes out there for breads, cakes, cookies and anything else your family may want. It just means you have to bake everything and plan ahead to have things on hand.
There is hidden gluten in many condiments and sauces and don’t forget about beer which is made from barley and sometimes wheat.
My friend just had to have her colon removed and that is enough for me to stay true to eating gluten free.
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Chuck,
I totally agree with you about rationalizing grain like an alcoholic. Well, one is ok, then two won’t hurt, where does it end. It ends when there are serious consequences and it sounds like your husband has them pretty bad.
You are in denial about grains. You have already done the test. You went off grains for Lent, you had gluten/grains on Easter and you were all feeling bad because of it. Your daughter is addicted to them, that is a sign. That hunger gnawing feeling is a sign. Save yourself $1000.00. That is what it cost for my daughters genetic test. She has a 50% chance of getting celiac. We started the GAPS diet in June of 2010. Our whole family is now 100% grain free and sugar free except for some honey here and there. My kids haven’t been sick this whole year. That is a miracle! We are eating the way man has been genetically made to eat. Keep reading about grains and don’t deny the serious problems that they can cause! Stop being in denial!
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Katie Reply:
May 4th, 2011 at 11:41 am
Amy,
Any 2-year-old can say “I love bread” without being addicted. In fact, she has skipped the bread the last two times it was offered because I mentioned when she was having a hard poop that it might be the bread.
I understand that giving up gluten may be difficult, but I’m a little hurt by your tone here. I’m doing my best to be honest about what struggles we’re going to have with food sensitivities in a very public forum.
The test came back negative, so I’m not sure what you mean by “you already had the test.” We were nothing but sick when we gave up grains, so you can’t really use that as an example of how amazing a grain-free diet is. We did not all feel badly after having bread, actually.
Please continue to share helpful information here at Kitchen Stewardship, but you can leave the hurtful accusations about denial and the exclamation points out. You wouldn’t do that if you were in my home as a guest for the first time, I’m sure, so keep courtesy in mind.
Thanks, Katie
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chuck Reply:
May 4th, 2011 at 11:59 am
Katie:
I did find myself thinking I was impressed at how honest you were in this post. I apologize for not saying it but I commend you for putting that all out there for the world to read.
You may be interested in reading this http://escapetheherdblog.blogspot.com/2011/04/more-anti-gluten-media-in-mainstream.html
and this http://escapetheherdblog.blogspot.com/2011/03/time-for-doctors-to-reconsider-gluten.html
[Reply to this comment]
Amy Todd Reply:
May 4th, 2011 at 3:09 pm
Katie,
Sorry about the tone, but I have been there with myself and my daughter and it breaks my heart to see what is happening in your family because I have seen it in mine. I am just being passionate about it. I didn’t mean to be judgmental.
When we gave up grains we also got sick with every cold there was. It was terrible, I questioned if I was doing the right thing. My Dr. said that the with leaky gut caused by grains, allows food particles to pass into the bloodstream that are not totally broken down and digested. The body does not recognize these particles and puts up and allergic response and is always on defense for this and on high alert fighting this “invader” or allergen. Therefore you get allergic responses like stuffy nose, eczema, asthma and many others. So, when the grains are removed the body says “whew”, I am going to take a break now” and therefore the body doesn’t respond with it’s full immunity to the little things and big things like Strep. It will start to respond better when the grains are removed and the leaky gut is healed. We got through the sickness part in about 3 months, and the gut can heal pretty quickly but I would say it has taken a good part of a year. My daughters Dr. explained to me that all grains are like a scrub brush on the inside of the intestines and thins the walls allowing undigested food particles to pass to the blood stream, causing malabsorbtion of nutrients and other digestive issues down the line.
Again, I apologize for my tone and I hope this information is more helpful!
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Katie Reply:
May 5th, 2011 at 12:08 am
Amy,
It’s amazing to me that grains could have done such damage in a short 6 year life, especially when they’ve been “properly prepared” for the last 2 years, most of the time. Did you go grain-free completely to heal the leaky gut, or just gluten free?
Certainly does make me feel better about Paul getting Strep this month!
Thanks!
Katie
[Reply to this comment]
Amy Todd Reply:
May 5th, 2011 at 12:07 pm
Katie,
My daughter and I went off gluten in Jan ’10, we felt great immediately and I was baking up a storm with GF flours and getting all the fun GF packaged goodies etc., but, then around May, I didn’t feel that same feeling of greatness that I felt immediately. My daughter (who was 11yo then) was still having digestive issues and she was the one who said, mom, this is not working we need to do something. That’s when I went and saw Dr. Sue McCreadie, she is the one who told us that even the Gluten Free Grains can cause just as many problems. So in June of ’10 we went on the GAPS diet which she recommended to us. So after following that we are basically doing that which is basically a Paleo diet. There is nothing healthier about it. I make most everything from scratch. I use Elana’s Pantry for almost every recipe, and another Grain Free recipe book for others, plus there are so many recipes out there it is mind blowing. So yes, it is super overwhelming at first. I screamed, cried, hated and felt guilty about it all. It sucks. But now it’s a ton easier, it simplifies life a lot. I don’t buy anything processed, nothing in a box, mostly organic but I don’t freak if it’s not, basically if it doesn’t come from the ground or have a mother I don’t eat it. I had to let some of that go, it was making me crazy with anxiety.
It is expensive going gluten free at first because of all the processed gf packaged foods and 95,000 different flours to buy is super expensive and overwhelming. Now just simply eliminating all that it is so much easier to manage the food budget. It’s basically just meat, veg, fruit, dried fruit, nuts & seeds. Plus the kids are less hungry and can go from meal to meal without a ton of snacks. If so it is just fruit. If you can do dairy, which we don’t (son & hubby do), that opens up more options too.
When I first started I was so food budget conscious it made me crazy to spend so much on food. But now I realize it is very important to feed my family the best I can, they are worth it, and that it the most important job I have as a mother and wife. I didn’t think we had the money to spend on the food but God provides and we are so blessed! And now I don’t get sticker shock anymore and I think cheap food is just that. It’s either pay now or pay later with your health.
We have seen so man benefits in all of us, son and husband too. I am so thankful to God for leading me down this rough road, but it does get better!
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Freebies Reply:
May 5th, 2011 at 12:18 pm
I love Elana’s Pantry !!
jenetta
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Katie Reply:
May 5th, 2011 at 11:56 pm
Amy,
Katie
So good to hear your story! I know we’ll get wherever we need to be, but transition is never easy. Thank you so much for the encouragement!
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Barbara Reply:
May 4th, 2011 at 4:50 pm
Katie:
I don’t think that anyone is trying to be hurtful. The Truth itself is sometimes hurtful and it does appear that there is denial.
I can say this because I was in denial myself. Both of our sons had blood work that indicated that they had a gluten intolerance. I got them off of gluten, but I KNEW that I wasn’t gluten intolerant because I didn’t have an “official” test to prove it. I came to my senses and weaned myself off of wheat (and dairy which I thought was more difficult).
We are called to nourish our bodies in the way that God has made us. For some of us that means giving up wheat/gluten /dairy, etc.
People who are challenging you on this are just trying to help you and your family so that you can move forward in health.
God bless!
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Katie Reply:
May 5th, 2011 at 3:57 am
Barbara,
I appreciate the note. I don’t mind a challenge or encouragement, but there’s a way to say, “This is going to be really difficult for you, but I know you can do it, and I’m behind you,” instead of the untruth, “Gluten free is easy; just do it.” A change like this is never easy, and I can’t imagine it being so for anyone who likes to eat, socialize, and has favorite recipes including gluten. Worth it? Necessary? Likely, yes. Easy? No way.
We’ll get there!
Katie
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That is interesting! Thankfully, when you are gluten free, you do not have to be off of all grains. I have alot of friends that have tried similar experiments and found that for children that had sensitivities, it really helped them, but for ones who did not, they did suffer. My cousin gained weight on a gluten free diet and was very strict about it, eating very healthy. She also lost her breastmilk related to not having enough of the essential fatty acids that are in whole grains. Other children got sick so, so much…..they were always sick, seriously.
My own son had some eczema and we thought it would be food related, we went through all sorts of long elimination and found no help, until we found out it was from Chlorine in our water. I see people who have made this such a constant focus, that it became their idol and every topic of every conversation and while I know food allergies are a real thing, I caution you from making it too big of a deal with little ones. But of course, that is my eating disorder past speaking as well! = )
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chuck Reply:
May 4th, 2011 at 9:28 am
unfortunately going gluten free alone can be unhealthy. it can be done wrong. the food that is eliminated needs to be replaced with good fats, good protein, and good plant foods. what is “good” is subjective. i would look to the paleo people for “good” options as they seem to have much success with going gluten free.
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Katie Reply:
May 4th, 2011 at 2:21 pm
Martha,
Food certainly can be my only topic of conversation sometimes – but it wearies me, too, so I’ll be careful.
We have a filter for the bathwater to be chlorine-free, but I haven’t yet gotten a Berkey, which is on the list for when we get our new house, so our drinking water can be CF too. That would be awesome if it healed the eczema!
Katie
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“No food tastes as good as feeling good feels.”
I found this quote in a GF cookbook (Carol Fenster?) It helped me to realize how important GF was for me. After being diagnosed with allergies via blood test to gluten (and its grains), eggs, and dairy, and avoiding those foods for 2-3 years, I can now enjoy anything I want. I’ve also had a blood test recently that confirms there are no food allergies (or gluten antibodies).
My point: eating gluten is causing problems for your son and husband. There is a world of food out there that doesn’t use gluten. Find it, enjoy it. There is life without bread!
Someday, down the road, Lord willing, you may find that once again, you can enjoy gluten foods. Of course, by that time, the question may become: will you want to?
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Katie Reply:
May 4th, 2011 at 2:23 pm
Kathleen,
Good points, for sure. I’m hoping that if we take on something serious like GAPS or SCD that we can heal my husband’s gut and get back to gluten. It’s not that hard to go without it at home, it’s social situations that are really a bummer.
Thanks, Katie
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Barbara Reply:
May 4th, 2011 at 4:20 pm
I take my own food wherever I go. My first outing doing this was with a group of people that I didn’t know very well. I got positive comments about how good my food looked. Someone said that their daughter was celiac and took her food everywhere she went. Days later a woman at the dinner thanked me for bringing my own food because it gave her the courage to do so instead eating with everyone and then feeling sick. Sometimes we are called to witness in unusual ways.
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I eat gluten free, and french fries from a restaurant are on the “bad” list. Most frozen fries are covered in flour or something else gluten laden before frozen so they do not stick to each other in the bag. Restaurants also use the same oil to fry chicken nuggets as they do the french fries, and so contaminate the oil. Does Burger King do something different so that their french fries are truly gluten free?? If so, please let me know–my kids will be glad to know they can get fries there occasionally.
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robin Reply:
May 4th, 2011 at 8:12 am
I’m glad people are putting 2 and 2 together and realizing that diet causes/cures disease, but I am concerned about the lack of knowledge on grains. ANY BREAD PRODUCTS YOU BUY IN THE STORE ARE BAD BECAUSE THEY ARE NOT WHOLE GRAIN. Even if they say 100% whole grain..THEY AREN’T! If they say whole grain that means they have some bran in it…no endosperm, aleurone layer, etc, which contain valuable nutrients and enzymes which are necessary to DIGEST the food! Buy your own whole grain and grind it yourself, then you can eat all the carbs you want. This is how our ancestors survived! Same as milk…DON’T DRINK PASTUEURIZED/HOMOGENIZED MILK! DRINK ONLY RAW MILK THAT IS NOT HOMOGENIZED! Your body will thank you! You will “magically” be able to have dairy again if you are “lactose intolerant”. In fact, you are PASTEURIZED MILK INTOLERANT!
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Katie Reply:
May 4th, 2011 at 11:43 am
Robin,
If you were in my home as a guest for the first time, you would not yell, would you? Yet here you are using capital letters in my online home. It is hurtful and offensive. Please read more here on my site, and you will see that I grind my own grain and drink raw milk. Thank you, Katie
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Katie Reply:
May 4th, 2011 at 2:30 pm
Sara,
Oh, bummer. Hadn’t thought of that one. I didn’t actually check to see if the fries were GF, although I’m not as of yet so worried about cross-contamination. That seems so minor, and no one is a true celiac around here (hopefully!).
I’ll web search “burger king french fries gluten” to see – it’s almost always easy to find info like that.
Sounds like the fries are gluten-free, and as long as possible cross-contamination doesn’t bother you, you should be fine. Some BKs even have dedicated fryers for GF; worth an ask.
Sources:
http://gluten-freeliving.blogspot.com/2010/01/are-burger-king-fries-gluten-free.html
http://www.triumphdining.com/blog/2010/01/18/burger-king-releases-gluten-sensitive-list/
However, the sources are a year old and the link to Burger King’s list is inactive, so things may have changed.
Found it – here’s Burger King’s gluten sensitive list, which does include French fries:
http://www.bk.com/cms/en/us/cms_out/digital_assets/files/pages/GlutenFree.pdf
Good question! It’s amazing how deeply you have to look into everything processed to make sure it doesn’t have gluten. We’re becoming voracious label readers around here!
Katie
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Christi S Reply:
May 27th, 2011 at 2:06 am
The problem with Burger King fries is that if the oil is gluten-free (not cross contaminated) the fries and the onion rings are dumped out side by side. I know I have gotten a onion ring in my fries several time (before we went gf).
The safer place to get fries is chick-fil-a. At some locations, they will make a kids meal with the grilled chicken breasts cut into nugget sizes and their salads are wonderful too.
As for the alcohol comparison, it really is a more apt than you may realize. Gluten can act on your nervous system and brain, there have been studies where people with diagnosed mental illness improved on gluten-free diets. I know I have been prone to depression at least since my teens but that is gone now with the gluten. I cheated 6 weeks or so ago and had a burger and a week or two later I made the connection when I realized I hadn’t been depressed in months.
Honestly, when you aren’t gluten-free and you think about going gf, all that you can think about are all the reasons you miss gluten (again like an alcoholic). After awhile there is a mental shift and you stop thinking in terms of “I can’t eat that. Or that. Or that.” You start thinking more of how to work around it. For example you see an ad for an oreo milk shake and instead of “I want that – I hate being gf” you think “that looks good. I can get the gluten-free oreos and make one up with ice cream. Or maybe do frozen yougurt.”
There are still times I hate being gf but I don’t miss the constipation, the bloatedness, the brain fog, the headaches, the joint pain, the depression. There are still days when I just want a hamburger but they are getting farther apart.
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Wow. Thank you for such an honest post. I certainly share your struggles. We oscillate between being totally grain free (mostly GAPS), and completely binging on grains. I don’t notice nearly the dramatic effect that you describe with other family members, but there are still issues I haven’t resolved with myself, and it is certainly difficult to accept that you can’t have “X” that you enjoy for such a long time as “forever” or even “a couple years.”
There are certainly times when I want to go back to “normal” whatever that was, even with it’s discomforts, because that grass looks greener anywhere but where you are.
Knowing that the work now can mean future children are healthier and keeping my family better taken-care helps us be more cheerful and better able to give of ourselves – gives me reason to keep at it. And the occasional treat, made as healthy as I possibly can, keeps me sane.
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{{hugs}}
I appreciate your honesty. Your post got me thinking…We are very blessed not to struggle with any particular dietary issues, but when I looked at my meal plan this week, it was very heavy in the grains even when it didn’t have to be. I think it’s especially tough in the winter months to make a nice “full” meal w/o out a little bread etc–it’s so easy and cost effective. I’m very much looking forward to my CSA this year. I appreciate the inspiration! 
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Hi Katie. As I mentioned during our recipe testing exchange, I have to eat gluten free. I have compiled over the year or two since my diagnosis some really good GF bread/muffin etc. recipes that aren’t too expensive. Email me directly if you’d like me to send you some!
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Thank you for this post Katie. I’ve been wondering for awhile if gluten might be an issue with my oldest daughter. I’ve never actually tried eliminating anything just because it seems so overwhelming. This is a good encouragement for me that it can be done and I would assume that we would be able to see a difference maybe quickly or at lease when we reintroduce.
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Katie, thank you so much for being so open! I love how willing you are to do what it takes to take care of your family’s needs physically, mentally, and socially! It always amazes me that food covers all aspects.
and I would love it if you allowed us to continue to join you on this journey as my family has been going through a similar situation.
There is soooo much to learn about gluten it’s overwhelming. I will be praying for you as you research and decide what’s best for your family. Trust your gut — not sure if the pun is intended
I completely agree with you–the eating out and social aspects are the most challenging as they take you out of your comfort zone the most. What’s supposed to be an enjoyable time suddenly includes a bit of a hassle that possibly requires some strategic planning and the dreaded feeling of looking like a party pooper… At least that was my fear! For what it’s worth—it’s been easier than I expected. and we haven’t been to one birthday party yet where another mom was offended I brought my son his own gluten free cupcake. In fact, I’ve had to start bringing enough for everyone as they are so good my son brags about them and offers them to everyone!
haha
I enjoy following you on twitter (@Nikksworld) and will be making your grain free granola tomorrow! Thank you!!!!
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Katie Reply:
May 5th, 2011 at 3:46 am
Welcome encouragement, Nikki, thank you so much!
Katie
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It’s been an interesting discussion. Thank you for opening up your lives for us. Just because you are letting us in doesn’t give anyone the right to be rude, and I hope we can all learn from that. And though it may seem obvious to some that gluten or grain free may be the way to go, it is also clear that doing so does complicate lives at least to some extent. I hope you find the answers and the grace to do what you need to do.
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I don’t know if you have discussed this topic in another post, but my mother has a friend who is so allergic to gluten she cannot receive a Communion wafer. I’ve read that there is an order of nuns that makes low-gluten Communion wafers, but those are not available in my mother’s friend’s parish.
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Katie Reply:
May 5th, 2011 at 11:47 pm
Lora,
Katie
Not covered, but we’ve talked about it. I think you can bring your own GF wafer and the priest will consecrate it on the altar, but separate from the other bowls…or just take the cup. My husband hates to stand out, though, so he doesn’t relish either thought.
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Anne Reply:
May 27th, 2011 at 9:44 am
This has been very difficult for me. Let me know if you want more info via email.
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Katie, thank you so much for your honesty about your struggles. I grew up with a mother who was deathly allergic (my first time driving a car was when I was 12 taking her to the ER) to milk. Although they mean well, it’s not as obvious nor as simple to socialize as people would think. We have relatives that still don’t understand that even the tiniest amount can trigger a reaction and that EVERY ingredient in EVERYTHING she puts in her mouth must be checked out. There are only a handful of restaurants she can eat in and trust there won’t be any cross contamination issues. If this is the route you end up going with for your husband I wish you luck. It is not easy, I believe that is why Dr. Campbell-McBride recommends not eating out when doing GAPS.
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Katie Reply:
May 5th, 2011 at 11:45 pm
Heather, You are so right. He was label reading through the fridge door today and found his favorite sauces (BBQ) had wheat in them…and also was SHOCKED about the carbs/sugar. “More than pop!” he said. Not eating out while on GAPS is probably the only sanity-saving way to go… Thank you so much for the encouragement!
Katie
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Hugs. Going GF can be extremely overwhelming. And you are right, it’s mainly the social aspect of food that is stressful. We have been gf as a family for 4 yrs now and some social situations are still stressful to me! (granted, most of the time, it is not so bad…) Being prepared and always having some simple things on hand are extremely important.
No one likes being left out, and food can be very ostracizng. However, it totally can be done, and done well. It does get easier over time, and as a good researcher and cook, I am sure you’ll make it just fine!
One word of caution: My daughter is not Celiac, but is just as sensitive as someone with Celiacs would be! Same symptoms, plus behavioral (age 6) which have only increased in severity over the years. Many who are not Celiac yet gluten intolerant have to be just as careful of cross contamination. Eating fries at a restuarant that does not have a dedicated fryer and gf fries would def. be a cause of reaction for my daughter. However, yours may not. Just a heads up in case…
I am hoping you find the answers you need to keep your family healthy!
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Katie Reply:
May 6th, 2011 at 11:51 am
Thank you so much, Nicole! It’s good to hear others’ stories about what I need to watch out for. We have a lot to learn in this realm…
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I just found your blog through a link and this was the first post I have read in it’s entirety. Quite surprised by the responses. But to share a bit of my story, I am 30 and have had Crohns for 10 years. It has been a ling road of elimination and a surgery in November 09. My first pregnancy went well three years ago until about month seven. And after was very tough. Since surgery, I have eliminated processed foods and been able to add dark and leafy greens which were normally too tough to digest. I am pregnant again and choosing foods carefully but with far greater options than ever before. I applaud your efforts for your husband and family. The support alone makes it that much easier to make it through the day.
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Katie Reply:
May 11th, 2011 at 2:55 pm
Erica,
Katie
Welcome! I am still on such a learning curve when it comes to Crohn’s. There is far too much information out there for my liking! I was impressed hearing Jordan Rubin’s story (http://www.kitchenstewardship.com/2010/10/07/jordan-rubin-and-the-makers-diet/) about his recovery from life-threatening Crohn’s, and we’re sticking with what makes DH feel good. May God bless your pregnancy and your family!
Thank you for your openness to share –
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Hi Katie,
I’m glad you found the Underground Wellness info on gluten sensitivity useful. I see too that Dr. Thomas O’Bryan will be on UW TV when it starts in June. Also, if you go to his site, thedr.com, and click on the media tab, you’ll find several webinars for professionals (I remember your science geek tendencies
)
I noticed last week that thedr.com offers the Cyrex Labs tests through their store.
A blood test could be falsely negative for antibodies due to the individual having the genetic tendency to be low in Secretory IgA. It should always be measured at the same time as any of the gliadin and transglutaminase antibodies. I remember too Dr. O’ Bryan saying that sensitivity shows up first in the saliva and last in the blood. As to why properly preparing grains does not eliminate gluten sensitivity, the argument that the wheat available now is much higher in gluten than even 50 or 60 years ago, makes a lot of sense to me.
I feel for you and your family. The possibility of having to give up something that so permeates our culture is daunting. I am the only one GF currently in my family, and I just recently (tho GF) had a borderline positive saliva test to gliadine IgA (and that with low Secretory IgA!). My husband doesn’t quite “get” the importance of avoiding cross-contamination, etc. and that is hard. And now I am thinking my three children should be tested as they could have inherited this. I went through (and probably still am going through) a grieving process — due to its affect on my children and our socializing with friends and family. I know that it will get easier as people become more familiar with gluten sensitivity and I am grateful that I know about the problem and can do something about it. God’s wisdom to you.
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Oh, and unless your hubbie’s oatmeal is GF, it has gluten in it due to cross-contamination. There are several GF (tested) brands out there. Look for Bob’s Red Mill and several others on Amazon.
Dr. O’Bryan says gluten sensitivity means no gluten for life, even after healing.
Thank you for sharing Katie. I’m sure your experience will help many.
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Katie Reply:
May 13th, 2011 at 12:19 am
Dawn,
Katie
I do know that there are GF oats, but I kind of decided that until we know for sure that there’s a problem, I’m not ready to fork over the 10x $ to pay for certified GF. Phew. That will be a budget crunch! I really need to get him to keep a food diary so we can have a chance at figuring out what is causing occasional diarrhea, even now that he’s GF. Hopefully it’s not the oatmeal…
Thanks!
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Freebies Reply:
May 13th, 2011 at 1:02 am
Katie you are so funny
You are not going to go broke 
jenetta
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Freebies Reply:
May 13th, 2011 at 1:34 am
right now you can get bob’s red mill on amazon for about $2 a lb
jenetta
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Katie Reply:
May 19th, 2011 at 12:14 am
Dawn,
Katie
We don’t know what to think – he threw in the towel and went to pizza buffet this Saturday – ZERO negative effects. Crazy. He really, really, needs to keep a food diary. And this test will be a good idea, too. Maybe Dr. O’Bryan will interview on KS – wouldn’t that be cool?!?
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I can completely sympathize with you. Empathize is more accurate, I guess. I found out last summer that I am gluten intolerant, so I know for SURE that I need to not eat it, but it’s still hard! We tried GAPS last fall but crashed and burned, probably because we just didn’t prepare ourselves as much as we should have. I do want to try it again someday, but for the time being we’re just trying to be gluten free and as grain-free as possible. I’m like you – I’m not willing to get into all of the alternate recipes for making things like breads and muffins and things gluten-free. Most of them contain unhealthy ingredients, and I haven’t been impressed with most recipes I’ve tried (unfortunately, coconut flour is not very tasty to me, and it feels really heavy in my stomach, so even that is pretty much out for us). I’m also allergic to dairy, so am unable to have cheese, which makes it even more difficult. We do get raw goat’s milk, but I don’t have time or resources right now to try making my own cheese out of it, so finding a variety of things to eat can certainly be tough sometimes! I always start the day off really well with a glass of homemade goat kefir, and then usually a grain-free nut bar (actually – from your e-book, which I LOVE, by the way!) with an apple, but then I have to run off to work, and sometimes it’s difficult to pack a good lunch, so that’s usually where I falter. If I’ve meal-planned successfully that week, dinners aren’t really that hard to do – but it’s the middle of the day that seems to be the hardest for me! I’m better at making sure my husband has a good lunch than I am at making sure I do as well. But I’m making progress, and actually don’t miss bread very often (I’m actually so used to not having it in the house that when my brother came to stay with us I forgot to warn him about it, and he was unprepared for our gluten-free household!
). I do LOOOVE pizza, so that’s what’s hardest. (I’ve done almond crust pizzas a few times but it’s just not the same) Anyway, I hope you guys get things figured out, just wanted to let you know that you’re not alone! No matter what other people say, significant diet changes are tough and no one should be criticized for having difficulty with the transition. Good luck!!
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Katie Reply:
June 9th, 2011 at 10:25 pm
Thanks for your encouragement, kelsey! Have you tried dosas from The Everything Beans Book? That’s our new thing for wraps; they’re only rice and lentils, and I buy decent lunchmeat for when we just have to be on the go! Good for you to do what you can handle and not beat yourself up!
Katie
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I completely agree that giving up grains is hard, but I have to say that if you stick with it, it is so worth it. I have rheumatoid arthritis and didn’t notice a difference until I had given up gluten and grains for 3 weeks, then I noticed a dramatic difference. Now, I can’t have half a piece of bread without flaring up. I used to think that my inflammation was just normal, and something I was going to have to deal with. I never would have imagined that a grain free diet would radically reduce my swelling. My dad has ulcerative colitis, and it’s taken him years to start a grain free diet because he was always worried about losing weight. He still isn’t fully committed, but I’m confident that once he does, he’ll start seeing a dramatic difference. Good luck to you and your family!
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Katie Reply:
June 29th, 2011 at 9:57 pm
Thank you so much for the encouragement! My husband definitely realizes that overall he does better without gluten, but he keeps hoping that his hybrid “low gluten” diet is going to be okay, since he doesn’t have an issue every time he eats wheat, just if he stacks up a few days in a row. ??? Less gluten is certainly better than nothing, I figure!
Btw, do you happen to be from Northern Michigan? I grew up on the Sunrise Side!
Katie
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