In honour of Celiac Awareness Month this May I have a really exciting gluten-free event in the works. You’ll hear it here first! Be sure to follow me on Twitter and this blog to find out all of the wheat-less details!
While my gluten-free journey started in November, this blog started as an assignment for a course in Digital Strategy. Now the course is over – but the blog lives on!
It’s been a real challenge sourcing and contributing content for two very distinct blogs (this is my other corner of the internet), but a challenge that I have really been enjoying. I really like sharing my gluten-free eating journey and tips for others who are making or may make the same changes in their diet. Judging by the site traffic and all of the people following this little blog people are certainly enjoying reading about my adventures in gluten-free gluttony too.
What’s coming up:
- restaurant reviews
- product reviews (because I’ve tried like, every gluten-free pizza crust option)
- more guest posts
- more personal posts on how I’m feeling and what I react to
Just taking care of some blog housekeeping this week and I wanted to draw your attention towards my updated blogroll.
I have updated it to include my fellow #digitaledu classmates and some related gluten-free blogs. Feel free to take a gander 😉
One question almost everyone asks when they find out about my new “eating challenge” – that’s what I like to call it – is “what is eating gluten-free?” And to be honest, I wasn’t 100% sure what I could and couldn’t be eating when I started out save for the pastas, breads, and doughs (all of my favourite things).
So what is safe to eat? Here is a list of things to absolutely avoid:
- Barley (malt, malt flavoring and malt vinegar are usually made from barley)
- Triticale (a cross between wheat and rye)
- Wheat products, including:
- Durum flour
- Graham flour
- Spelt* – this one depends on who you ask. I know lots of gluten-intolerants who eat this, so I eat it occasionally. I don’t seem to react to it like I react to wheat now, so I think it’s safe for me.
Then there are the things that are suggested to avoid, or at least check the ingredients:
- Baked goods including breads, cakes, pies, cookies, crackers
- French fries
- Gravies, salad dressings, sauces (including soy sauce)
- Imitation meat or seafood
- Soups and soup bases
- Oats* – also a tricky one based on some cross-contamination
It’s certainly a long list, and one positive thing about this challenge has been a better awareness of what I am eating and what goes into my food.
A year ago, if you told this girl she would be giving up fresh pastries, pastas, bread, and pizza she would have laughed in your face.
Now, more than 2 months in, I’m beginning to really see the benefits of a gluten-free diet. And while I don’t think I will ever stop missing thick crust doughy pizza or a fresh pastry, I’m trying to manage my cravings.
At the end of last year I tried a 3-day juice cleanse and despite really missing food and the social routines that surround it, I felt absolutely great. When I was done the cleanse and began reintroducing food, I decided to try to avoid gluten as a test to see how I felt. After a few successful weeks (which were way easier than I anticipated), I noticed that I hadn’t felt bloated and I was consistently losing weight, and more importantly, feeling better. After surviving Christmas with my new restrictions, I knew this was something I could adopt consistently.
My Game, My Rules
I won’t pretend to know what it’s like to be celiac or have a gluten intolerance. While eating anything with gluten now makes me quite uncomfortable, I know that I can eat it whenever I want to. I also have a short list of cheats that I can also decide to eliminate at any time. My list of allowable foods include things made with spelt flour (which is on a weird spectrum of gluten-free where some people allow it and others don’t), soy sauce, beer, rye, and whiskey.
In exchange for my cheats, I try not to substitute my favourite gluten-filled foods with gluten-free alternatives. In addition to feeling better, part of this challenge is to eat healthy in general. Eating gluten-free has encouraged me to eat way more fresh fruits and vegetables and protein in the form of meat and nuts. It wouldn’t be eating any healthier if I ate equal amounts of gluten-free pizzas, pastas, and breads!
Despite feeling like this some days (and I can’t imagine how my
personal chef boyfriend feels about it), I am really happy with my decision to eliminate gluten from my diet. I hope to share with you some challenges and frustrations in eating gluten-free, some great recipes, and my own personal story in living gluten-free.
Here are my adventures in gluten-free gluttony.
Have you noticed the new Page in my menu bar? Probably not, it’s pretty new. But it’s there now:
Gluten-Free Gluttony – It’s a new blog topic I’ve started as part of a class in digital strategy that I’m taking right now instructed by Martin Waxman and Eden Spodek. My current blog probably would have sufficed for the project, but I like a challenge and wanted to build a new blog and talk about something that I don’t always get to talk about on here: eating and my new gluten-free diet challenge.
What Can You Expect?
- My personal journey in eating gluten-free including challenges, successes, my thoughts, and how I’m feeling
- New recipes
- Favourite new gluten-free snacks
- Adventures in dining out, travel, and more
- Guest posts from nutritionists, celiacs, and others?
- What not to eat
- Maybe some blogs? We’ll see…
- And some good old fashioned FOOD PRON (gluten-free, of course)