Sunday, September 26, 2010

Nope. Can't Do it. Wouldn't be prudent at this juncture!


Eating wheat that is.  

I am finally, after years of sinking suspicion, accepting that I cannot tolerate wheat.  As a child, I tested as allergic to it but I guess I just adjusted.  I guess as I got older, my body couldn't take it anymore.  I took a break from wheat for a week (which was really tough, I'll admit because I really enjoy my whole wheat breads and things) and then started up again yesterday.  I'm bloated.  And just feel so . . . lethargic. 


I'm tired of the bloating.  Tired of just feeling off.  (((Sigh))) I'm not looking forward to learning a new way to bake.  Who knows?  Maybe I'll get excited at some point but not now.  

For now, I found a pretty decent, straightforward vegan, gluten-free pancake recipe which I'll try next Sunday.  

Are you a vegan, gluten free baker? Any words advice?

5 comments:

Serenity Love Sincere Peace Earth said...

I have a grass allergy though not specifically a wheat allergy. But since wheat is a grass, I realize that my sensitivity to wheat is... there. So I try (and usually fail) to stay away from wheat. But... being gluten free is so trendy now a days and that makes it expensive. Baking gluten free is difficult too because you need too many ingredients and again the ingredients are VERY expensive.

So I guess my question is what are you willing to give up? Either just give up wheat products in its entirety and retrain yourself to eat, shell out the duckets to make the substitutions, or continue to eat wheat.

Let me know which you decide on. I will have to make the same decisions eventually. I'm still at the crossroad.


Peace

The Original Wombman said...

Yeah, being gluten free is quite trendy. I was surprised at the options at the grocery store but like you say, it is VERY expensive.

I don't know what I'm wiling to give up yet to be honest. And I don't know how I'm going to go about it. :( I don't know if there's like a threshold to how much I can tolerate. I guess I'd like to see . . . because I love my breads and baked stuff. (((sigh))) And I don't want to give them up at all!

I'll let you know what I decide though!

alice said...

Well, this is never a fun club to welcome people to, but welcome! I'm a vegetarian GF baker, so some challenges aren't the same, but I've found a few things that work for me:

- getting a good GF flour mix to use when baking to avoid the 17 bags of flour problem. My local grocery carries potato starch, tapioca starch, rice flour and xanthan gum, so that's what I use for now since I don't want to mess around with ordering groceries online. (6 parts rice, 2 parts potato, 1 part tapioca w/ .5-1 teaspoon xanthan gum per cup of flour, depending on the firmness I want.)

- using sales to find out if the $$$ pre-made stuff is worth it. Some of that stuff is horrible! Other things are fine, but no way am I going to pay $6 for a small box of crackers. Being able to have the occasional indulgence, though, is wonderful.

- finding gluten-free recipes to work from, especially at first. GF baking generally requires extra fat and liquid, so going by what others have discovered makes this process less frustrating for me.

- going for rice puddings, cornbreads and other things that are easier to de-gluten, since there's less of a cost increase to deal with.

favorite recipe site: http://www.artofglutenfreebaking.com

I'm sensitive enough that I'll feel sick for days if I eat gluten, so the 'is it worth it' question is a lot easier to answer, I'll admit. The only other thing I'll add to this L O N G comment is something you may already have dealt with - if you want a more updated diagnosis of your reaction to gluten/wheat, it's worth looking into now, when you've been eating wheat somewhat recently. After you've been GF for a while, most tests can't register whether you have celiac or other issues without you going back to eating wheat for a few weeks, and that can be decidedly unpleasant. A diagnosis can be nice (apparently you can deduct the extra costs of having to buy GF stuff from your taxes, if you want), but it's not necc. worth a month of feeling crappy.

The Original Wombman said...

Wow Alice. Thanks so much for that LONG response. I don't mind the length at all! Thank you for taking the time to make it so long. I'm very very grateful.

I had been googling gluten-free recipes this evening and to say I was overwhelmed is an understatement. So there are mixes you say? Wonderful! I was really scared about what I could do for baking . . . seems like a good place to start.

I'm going to call the doctor tomorrow to see if I can get tested. I'm really feeling horrible right now . . . for the past few days. This would be a good time.

Again, thanks so much!

MV said...

I neither but very carb sensitive. There is a book eat right for your blood type that might be interesting. Ive also heard of pro athletes that have blood work done against all the food groups. They check toxin build up for each food and develop a diet specifically for you...interesting

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