Oh YUM!!!! - Page 2

Emma · 09-19-2006, 03:04 PM

WE only eat brown rice here. that was something I didn't give up when I strayed from the diet. I buy it in bulk at whole foods and usually throw in a handful of wild rice with it, just to keep it interesting

I usually cook mine with a bullion cube too. Are there any alternatives to couscous?

Kris · 09-19-2006, 07:05 PM

Um, I'm finding all sorts of alternatives for things I thought were good for us. (and naturally when I say us, I mean Brenna, Ian, and I. It's all still good for *everyone else!*)

Since Couscous is a form of wheat, we can't have it. Some of the grains that were recommended at the conference included Quinoa, Teff, Amaranth, Millet, and Sorghum.

I just read this...and wanted to share:

Wheat: A Problem Food for Every Body
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By Kelly Hayford, C.N.C.

Wheat is one of the most common food allergens that has long been associated with a host of symptoms. Regardless of whether or not you have a known or suspected allergy, sensitivity, or intolerance to wheat, it is wise for everyone to limit or avoid this staple grain altogether for several reasons.

1. We eat way too much wheat in this country. For many it is the only grain they ever eat. This is problematic because it means missing out on the many nutrients that other grains have to offer. In addition, eating the same foods over and over can tax the system, deplete specific enzymes, and lead to intolerances down the road.

2. Unless you are the rare person who cooks up bowls of wheat berries, which is its whole grain form, all of the wheat being served up in this country is processed—the overwhelming majority of which, is highly processed into white refined flour.

White refined flour and the many products made from it—pasta, breads, cereals, pastries, cookies, and more—are devoid of most vital nutrients and fiber. These foods are so devitalized they are actually anti-nutrients that deplete the body of vitamins, minerals, and enzymes in order to process them.

Unfortunately, even many of the products labeled “whole wheat” are themselves highly processed, and also frequently contain white refined flour and refined sugars as well. Check the label!

3. Wheat in any form, processed or not, is challenging to digest and eliminate due to its high gluten content. Remember as a child mixing flour and water to make glue? It is gluten that gave this mixture its sticky, glue-like consistency.

Gluten is a mixture of gum-like, water-insoluble plant proteins found in many grains, and wheat has the highest gluten content of them all. Great stuff for binding paper maché, not so good for the intestines—or any other part of the digestive and eliminative tract, for that matter.

4. Because it is so difficult to digest and eliminate, wheat is a notorious mucous-producer and inflammatory agent known to cause or contribute to a host of diseases, including: arthritis, sinus problems, constipation, diarrhea, bowel disorders, fatigue, yeast infections, liver and gallbladder congestion, mental disorders, insomnia, and suppressed immune function. In Chinese medicine wheat is considered one of the primary causes of depression.

Regardless of whether or not you are suffering from these or any other symptoms, everyone can benefit from limiting wheat in their diet or going completely wheat-free. Try it and see!

Today it is easier than ever before to go wheat-free or at least cut down on your intake. There is an array of wheat-free and gluten-free products now available on the market. Choose from:

Gluten Grains, including barley, kamut, oats, rye, spelt, and teff.

Non-gluten grains, including amaranth, buckwheat, corn, millet, quinoa, rice (wild, brown, basmati, jasmine, etc.), and sorghum.

When you enjoy these whole grain alternatives, you will not only be giving your system a break from wheat and white refined flour, but you will also be giving your body more of the beneficial nutrients and fiber it so desperately needs.

All-in-all, losing some of the wheat can mean regaining some of your health and energy!

Here's my source.

Interesting, huh????

Emma · 09-19-2006, 09:08 PM

Thanks for the info!

09-19-2006, 09:59 PM

Quote:

Originally Posted by jayhawkmom

Sleepy.... why are you avoiding wheat, if I may ask?? I'm always interested in talking to people about this subject. We are gluten free, so no wheat, rye, barley, or oats.

When I was in High School, I was tested for allergies (I am allergic to things like weeds, dust, etc.) and I also had a blood test and found out that I am sensitive to a lot of the foods I was eating on a regular basis. I've tried to cut out all of the things I am sensitive to (I was eating goat cheese for a while and having spelt bread) but over the years, I have become sensitive to spelt. So...the thing I'm the MOST sensitive to is wheat and I recently decided to completely cut it out of my diet. The probalem was that I was trying to have it in moderation but I would end up going over-board b/c my body would crave it. Any then I would feel awful. If, for instance, I ate pizza (I also have a food sensitivity to tomatoes), I would wake up the next morning with a pounding headache. if I over-did it I would also start sneezing, having a runny nose, etc. and my joints would itch. I went to Dr.s for years who did not understand why I had itchy joints (but no rash). Turns out it was b/c of the food I was eating. So...lately, I have been eating more rice, oats, etc. and no wheat at all and I've been feeling a lot better! I've discovered that I can eat cheese and yogurt and feel ok but I can't drink milk...and i've cut out wheat and tomatoes. I over-did it on pizza once or twice and I ate a whole lot of cookies and felt sooooooo awful that I decided not to eat wheat anymore. I need to be as close to 100% as I possibly can be with an active toddler

Kris · 09-19-2006, 10:06 PM

Very interesting... thanks for sharing!!! =)

09-19-2006, 10:12 PM

Quote:

Originally Posted by jayhawkmom

Very interesting... thanks for sharing!!! =)

How did you decide to go gluten-free? What were your symptoms? When did you start noticing symptoms in the kids? (I'm wondering about Claire since I didn't start having symptoms until probably middle school)