Several years ago, I discovered that I am gluten-intolerant. I had been having several seemingly unrelated health issues for several years and all of the medical professionals I went to see could not provide any explanation. Moreover, their general approach consisted of treating the symptoms instead of searching for the root cause. Because I am naturally inquisitive, as well as driven to problem-solve, I could not easily accept that no answers existed. Thus, I determined to do my own research. While researching one of my issues on the Internet, I came across a checklist of symptoms that might indicate gluten intolerance as the root cause. (I wish I could remember the source of this list so that I could provide a link here.) When I reviewed the list, I was stunned to find that many of the symptoms I had were listed on it. Intrigued by the possibility that I had found an answer, I decided to try out the gluten free diet. I had read a little about being gluten free in the past, so I understood the concept but did not really know much about it.
Going gluten free is not an easy path; there are myriad ways to make mistakes and I quickly discovered that gluten seems to be in EVERYTHING! I read and researched, often reviewing conflicting information, but I was determined to put my theory to the test. After a few weeks of eliminating the most obvious culprits (flour, bread, pasta, and cereal), I was amazed to find that I really did feel much better. My digestive system smoothed out, my knee joints stopped aching, and my mood improved. The chronic fatigue I had felt eased as well. Over time, I learned to eliminate other foods due to hidden possible forms of gluten, such as modified food starch and maltodextrin. Within a few months, I found that some of my other symptoms had disappeared as well. In addition, my body seemed to react even more violently against any gluten that I did eat than before, so my sensitivity appeared to be increasing.
I wish I could say that I lived happily ever after once I made this discovery. Unfortunately, following this diet can be emotionally draining at times. I was used to having a certain amount of convenience foods in my diet, such as frozen breaded fish filets and canned soups, and also the occasional fast food stop. No, these are not always the healthiest choices, but I was committed to not standing over the stove for hours each night when I came home. Supper was something to be dealt with quickly so I could go on to other things I found more interesting and relaxing. Do not mistake me; I like to cook, but I find that it is more enjoyable as a weekend activity than in the evenings after work. Furthermore, I was reluctant to spend more money on food so that I could have the gluten free convenience foods. Admittedly, I bought a few here and there to try. Some were okay but a good many were awful. It was at this point I realized that the honeymoon was over. Yes, I had found the answer and I felt so much better when I followed the diet, but I lacked a certain level of commitment about it. And often I was angry. Why did I have to be afflicted with this condition that demanded such a dramatic lifestyle change? And, I would cheat (always paying for it later). I have read that these feelings and behaviors are not uncommon.
For me, it can sometimes still be a struggle. Food has a much bigger focus in my life now than before. I also have put on a few unwanted pounds due to the heavy starch influence in gluten free products. When I read that going gluten free was the latest Hollywood diet craze, I just shook my head. No one should eat gluten free with the thought of losing weight. Moreover, I confess that I frequently wish cooking could just be easy again. Instead of one canister of all-purpose flour, I have a whole pantry drawer devoted to a vast assortment of the different other flours, starches, and gums used in gluten free baking.
I am becoming more interested in consuming a naturally gluten free diet, where all of the food is eaten in a state close to its natural form. A lot of the complicated flours and recipes would go away. I have been exploring other diet plans that mesh well with being gluten-free but eliminate some of the carbs, such as the SCD, GAPS and Paleo diets. Certainly, I find myself desiring more protein in my diet and do find it easier to stay slim when I eat fewer starchy carbs. I also love vegetables. Many of the meals I have been preparing lately include a piece of baked tilapia and two vegetables (or one vegetable and one fruit). It is simple and quick to cook, just like I like it.
