I came, I cried, I was conquered – by gluten.
It turned out, gluten-free was not for me. Besides feeling hungry and empty all the time, I had about 7 migraines within my first 2 weeks of trying the gluten-free diet. This was clearly not the culprit of my migraines. So at week 3, after telling several friends and family members that it wasn’t working but I was still toughing it, the chorus of “why?!” finally convinced me to just eat some bread already. I did and I felt better almost instantly. So I don’t think gluten-free works for me.
However, it does work for A LOT of people. Doing this trial so publicly, I had great conversations with people (mostly who suffered from IBS) that have had great success with going gluten-free. These people are passionate and eager to share their recipes and their tips and tricks. So I don’t want to dissuade anyone from going gluten-free if they think it will make them feel better.
What I learned during the Gluten Free Trial was that eating gluten-free at home really just takes some adjustment. If you’re eating a lot of baked goods and sandwiches, it will be more so. But my plan all along was to eat more vegetables and there are a lot of exciting recipes out there that encourage you to eat less bread products. (Look out for my recipe for “cauliflower rice” next post. It will change your life.) You have to really commit and dedicate yourself to creativity – and, fortunately, the internet is ready to help you.
But I think giving up on bread products and baked goods is key. That was really hard for me, especially trying the trial in such a busy period in my year. Only 3 days in, I came down with a seriously nasty stomach virus. Although I was queasy for days afterward, I was also hungry and you know what most Americans with an upset stomach turn to – bread! Although I wasn’t planning on trying any gluten-substitute products during the trial, that became necessary as my sick belly was yearning for bread and crackers. James dutifully went to the store and found me gluten-free bread and crackers, mostly made of rice. This stuff is a very sad indeed. The texture is all off, there’s really no taste. It was depressing. There is no straight replacement for gluten. You have to give up those products completely.
Being a busy American on the go does not make that easy. Breakfast gets things off to a bad start. Americans love gluten in the morning – toast, pastries, egg sandwiches are all the norm. And since I’ve been trying to be very cognizant of the sugar I intake, I try to avoid sugary yogurts but they were a necessity for protein. I felt like I was constantly making sacrifices for other healthy ways I have trained myself to eat in order to accommodate the gluten. Needless to say, my digestive system was a bit of wreck. I will say that oatmeal at Starbucks has been my go-to healthy breakfast of choice for a while (and I enjoy Starbucks coffee quite a bit.) You can control how much sugar you add, and they provide a decent array of dried fruit and nuts, adding fiber to an already fiber-heavy dish. But the Starbucks at the hotel where I was staying was closed, so the only access to oatmeal I had was instant – some of which had a total of 29 grams of sugar in a serving. No. Thank you.
Lunch was a lot easier and, as evidenced by my instagram account, San Diego helped me out by providing corn tortillas for tacos at every turn. So. Many. Delicious. Tacos! The movement towards hearty salads and bean salads were incredibly helpful as well. Lunches I often left satisfied, although my tummy still missed the gluten.
Dinners were very hit or miss for me, especially since event planners typically eat last once we’re sure there was enough food for our attendees. One night I ate nothing but meat. Another I settled for eating french fries off someone’s plate. Like I said – the sacrifices I made to avoid gluten didn’t seem worth it.
But going gluten-free did open my creative brain to all of the wonders we enjoy that don’t include gluten and ones that I’ll be adopting for their fiber and their delicious flavor.
Some of the products I discovered that were gluten-free and delighted me:
–Terra Chips: root vegetable chips, filled with fiber, and incredibly tasty
-Wolfgang Puck makes a number of gluten-free soups that were very nuanced for a canned soup and went out their way to label the fact that they were gluten-free. Impressive.
–Danielle’s Pineapple Chips: These things defy logic – incredibly crunchy, tangy, sweet. I found them in the San Diego airport and went back and bought a second bag to bring home after I housed the first bag. A thing of beauty!
-I’m sure Kind bars aren’t new to anyone at this point, but their low sugar and gluten-free properties make them a big winner for me. Plus they’ve got really creative flavors that satisfy cravings as well!
In summary: a gluten-free diet improves a lot of lives (just unfortunately not mine) but if you’re a busy person on-the-go, it can be a real challenge. If you’re dedicated to it, make sure you pack gluten-free goodies that will truly satisfy you to get through the day and keep you feeling happy.
However, my return to gluten was quite glorious (I did not know how I could live without farro.) There’s something about it that makes me feel more balanced. Perhaps it’s possible that I actually need gluten? Yeah, let’s uh… let’s go with that. Pass the biscuits.