Apr. 7th, 2014

mangofandango: (ff/drankmywar/problematic)
So I temporarily cut out gluten this past week, just because my chiropractor suggested it might be helpful to let up on the wheat a bit for a while and see if that is supportive of my skin condition, and I felt like I'd been eating a ton of wheat anyway so it felt like a good plan to back off a little. I'll add it back in a little bit probably next week. It hasn't made any difference really, but it's causing me to diversify my food choices a bit and that's nice. Today Sophie and I tried a (gluten-free AND Sophie-safe) gluten free pasta that wasn't gross! (I am sorry, gluten-free people, but as a semolina lover I have historically found gluten-free pastas pretty sad.) It is made from beans - just beans. Red lentils to be exact. Plain, it was kind of weird and beany, but we put butter and pesto on it and then it was a reasonable fascilime of pasta with pesto, and Sophie consumed her whole bowl. So hey, red lentils! (I have never found gluten-free pasta to remotely resemble semolina pasta texture-wise. Neither does this one, exactly, but it is the closest I've ever had - sort of like a firm al dente pasta.)

Anyway, the reason for my post was this: I am noticing that without gluten, I'm all like GIVE ME THE FAT, SUGAR, AND PROTEIN. I am not sure what this means, except perhaps that I was relying on wheat for a lot of my calories? We are a big veggie-and-fruit-eating people, with a fair amount of beans, but we do eat a lot of pasta, bread, flour tortillas, etc., and also a lot of oats (which I cut out this week too, but will add back in soon). I'm also really into the spicy almonds I very carefully eat after Sophie goes to bed lately (she's allergic, so it requires being careful, washing hands and face after, and so on, and until I was pregnant I just generally didn't bring them into the house). Annnnd Talenti salted caramel gelato. Also not Sophie safe, also eaten carefully at night. I feel like some kind of food outlaw.

ANyway, still itchy. But also having interesting eating experiences. Also ALSO looking forward to eating a croissant again. ;)

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mangofandango

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