Newsflashes for the month:
We're moving. If I wasn't bad enough about posting before, it will probably be even worse now for awhile. Or maybe it will be better since I have a couple weeks off while we move? Who knows.
The awesome people at my old job got me a bread machine! I'm eagerly anticipating the first loaf, which should be ready in 2:48. I know it will take some tweaking to accommodate the GF-ness, but I'm so excited to try it! I also learned that there are a ton of GF bread machine recipes out there and that I don't think I had the exact ingredient list needed for any of them. Here's hoping my educated guessing works out!
I'll post my findings about my newfangled invention once I eat the results. Can't wait!
Sunday, June 28, 2009
Wednesday, May 6, 2009
Two years in, and I'm still learning (tangential post about soy)
Next month will mark two years since my Celiac diagnosis.
I still have a lot to learn!
I am as of yet unsuccessful in staying away from glutenation for longer than a couple weeks, even if I'm extremely vigilant. My list of choices continues to grow smaller as I add potential sources of contamination to the list... (which now includes PF Chang's with a question mark?!?!)
Besides trying (and often failing) to avoid gluten, I've also learned a few other things to minimize- dairy and soy. I was extremely lactose intolerant when I first went GF, but in my quest to not go completely nuts with my gluten deprivation, I continued to eat large amounts of dairy as I cut out the gluten.
Once I made the realization that I'd need to cut down the dairy for awhile, I thought that soy was the answer.
Wrong answer! I think soy milk dislikes me even more than dairy milk. If I'm going to deal with the GI consequences, I'll gladly take a tall glass of cow's milk. Cookies on the side, please!
I realized a few minutes ago that I ate a meal with tofu in it for lunch. I've been wondering why some of these frozen meals and I didn't agree... duh. I guess I know for the future!
Soy is a very interesting food. I've read a few books and articles about it, trying to separate fact from hype. It leaves me with a few questions:
1. Who first tasted a soy bean (especially mature beans, not edamame), and thought hmmm.... this is rather tasty. Let's make it into food! ?
If you've ever eaten a soybean out of the field, you know what I'm talking about- nasty bitterness! The soy products that we consume have been so processed that they become a tasteless shadow of their former selves for good measure- they taste pretty bad. Should we really be eating something that we have to beat into processed submission in order to make it acceptably palatable?
2. Are soy phytoestrogens a good idea to consume?
I've read studies about the link between various endocrine disorders and heavy soy consumption, including soy formula. They make a lot of sense. They are also somewhat scary when you consider that soy is considered a safe and healthy food.
These phytoestrogens are why menopausal women use soy supplements for symptom relief. They are also how some menopausal women that I know developed terrible "IBS" while taking such supplements...
3. Why does every single somewhat processed food product contain soy lecithin?
It really contains such small amounts of phytoestrogens that it is pretty much negligible in that respect, but seriously- what did we put in food before there was soy lecithin? Did we live an un-emulsified existence?
So in conclusion, Finally!- you say, I can't totally poo-poo the idea of soy (pardon the pun), but I know how my gut reacts. I'm going to stay away as much as possible.
I still have a lot to learn!
I am as of yet unsuccessful in staying away from glutenation for longer than a couple weeks, even if I'm extremely vigilant. My list of choices continues to grow smaller as I add potential sources of contamination to the list... (which now includes PF Chang's with a question mark?!?!)
Besides trying (and often failing) to avoid gluten, I've also learned a few other things to minimize- dairy and soy. I was extremely lactose intolerant when I first went GF, but in my quest to not go completely nuts with my gluten deprivation, I continued to eat large amounts of dairy as I cut out the gluten.
Once I made the realization that I'd need to cut down the dairy for awhile, I thought that soy was the answer.
Wrong answer! I think soy milk dislikes me even more than dairy milk. If I'm going to deal with the GI consequences, I'll gladly take a tall glass of cow's milk. Cookies on the side, please!
I realized a few minutes ago that I ate a meal with tofu in it for lunch. I've been wondering why some of these frozen meals and I didn't agree... duh. I guess I know for the future!
Soy is a very interesting food. I've read a few books and articles about it, trying to separate fact from hype. It leaves me with a few questions:
1. Who first tasted a soy bean (especially mature beans, not edamame), and thought hmmm.... this is rather tasty. Let's make it into food! ?
If you've ever eaten a soybean out of the field, you know what I'm talking about- nasty bitterness! The soy products that we consume have been so processed that they become a tasteless shadow of their former selves for good measure- they taste pretty bad. Should we really be eating something that we have to beat into processed submission in order to make it acceptably palatable?
2. Are soy phytoestrogens a good idea to consume?
I've read studies about the link between various endocrine disorders and heavy soy consumption, including soy formula. They make a lot of sense. They are also somewhat scary when you consider that soy is considered a safe and healthy food.
These phytoestrogens are why menopausal women use soy supplements for symptom relief. They are also how some menopausal women that I know developed terrible "IBS" while taking such supplements...
3. Why does every single somewhat processed food product contain soy lecithin?
It really contains such small amounts of phytoestrogens that it is pretty much negligible in that respect, but seriously- what did we put in food before there was soy lecithin? Did we live an un-emulsified existence?
So in conclusion, Finally!- you say, I can't totally poo-poo the idea of soy (pardon the pun), but I know how my gut reacts. I'm going to stay away as much as possible.
Tuesday, April 14, 2009
Usefulness! Chicken Noodles with Peanut Sauce
I'm inspired to be somewhat useful here instead of my recent lamenting. So here comes my new favorite meal: a twist on a recipe in Danna Korn's Living Gluten-Free for Dummies, the perfect book for people like me :) I tried the recipe for Steak and Peanut Pepper Pasta and have since changed beef to chicken, used different pasta and veggies etc... the sauce is pretty much the same.
Chicken Noodles with Peanut Sauce
Chop chicken into bite size pieces. I used 3 boneless, skinless chicken breasts. That's what I had in the freezer.
Make sauce/marinade:
1/2 cup rice wine vinegar
1/2 cup olive oil
4 T. GF soy sauce
4 T. peanut butter (I used natural PB, the kind that is just ground up peanuts. Novel idea.)
2 T. fresh cilantro
2-3 cloves garlic
1/2 t. crushed red pepper
Blend together until smooth (no need to chop if you're gonna throw it all in the blender anyway). Use part as a marinade if you have time. Save the rest for sauce.
Cook chicken. I believe saute would be the correct term, but I'm not sure. So I'll go with: stick it in a skillet on the stove, turn up heat, and stir occasionally until done.
Soften some rice noodles (Mai Fun), use your judgment as to how many. I'm bad at that part.
Add some thinly sliced/chopped veggies. I personally like broccoli, carrots, and cabbage. I cheated this time and bought broccoli slaw mix. It was really good.
Mix the above together. Eat. Yum.
This is a very out-of-the-ordinary recipe for me. I'm pretty traditional. Once I got over the fact that it was a pretty unique flavor, I fell in love with an easy recipe. It's made even easier if you make lots of sauce and freeze it.
Enjoy!
Chicken Noodles with Peanut Sauce
Chop chicken into bite size pieces. I used 3 boneless, skinless chicken breasts. That's what I had in the freezer.
Make sauce/marinade:
1/2 cup rice wine vinegar
1/2 cup olive oil
4 T. GF soy sauce
4 T. peanut butter (I used natural PB, the kind that is just ground up peanuts. Novel idea.)
2 T. fresh cilantro
2-3 cloves garlic
1/2 t. crushed red pepper
Blend together until smooth (no need to chop if you're gonna throw it all in the blender anyway). Use part as a marinade if you have time. Save the rest for sauce.
Cook chicken. I believe saute would be the correct term, but I'm not sure. So I'll go with: stick it in a skillet on the stove, turn up heat, and stir occasionally until done.
Soften some rice noodles (Mai Fun), use your judgment as to how many. I'm bad at that part.
Add some thinly sliced/chopped veggies. I personally like broccoli, carrots, and cabbage. I cheated this time and bought broccoli slaw mix. It was really good.
Mix the above together. Eat. Yum.
This is a very out-of-the-ordinary recipe for me. I'm pretty traditional. Once I got over the fact that it was a pretty unique flavor, I fell in love with an easy recipe. It's made even easier if you make lots of sauce and freeze it.
Enjoy!
Monday, April 13, 2009
Renewing my vows...
I did it again. I ate food that other people, in their kindness, prepared with me in mind. Now I'm paying for it.
I am so tired of taking tiny risks and dealing with the huge consequences.
In response to this, I am renewing my vows to Gluten Freedom. I feel as though I need to define my commitment, though long-term, by setting some short-term goals. I post this for my own benefit... So for the next two weeks:
To achieve #7, I need to go to bed. Good night.
I am so tired of taking tiny risks and dealing with the huge consequences.
In response to this, I am renewing my vows to Gluten Freedom. I feel as though I need to define my commitment, though long-term, by setting some short-term goals. I post this for my own benefit... So for the next two weeks:
- I will only eat food that I have made myself or have personally supervised its preparation by someone who understands cross-contamination. (Like my mom!)
- If there is any question in my mind, I will err on the side of caution.
- I will not take risks because "I already feel terrible- what more can it hurt?"
- I will eat fresh fruits and vegetables.
- I will cut out as many dairy products as possible, as I know that they particularly bother me post-glutening.
- I will also avoid soy with the exception of tamari. I like soy, but it does not return the sentiment.
- I will exercise despite my fatigue.
- I will get as much sleep as possible.
To achieve #7, I need to go to bed. Good night.
Thursday, April 9, 2009
Getting Glutened
What to do, what to do?!
You know that sinking feeling you get when you realize you just got glutened? It's terrible. I feel the effects of a mild glutening for weeks.
In the last almost 2 years since my celiac diagnosis, I have had a total of about 3 weeks where I have felt like my old self. Those weeks were amazing. I was a believer in the GF diet.
Unfortunately, I feel like I alternate getting glutened and getting sick. It seems like as soon as I start recovering from gluten, I come down with the latest fad virus. As soon as those symptoms go away, I'm back to being glutened. I wonder if they are related?
Maybe I'm willing to take more risks with food when I feel better?
I wish I knew of something constructive to do when I get that glutened feeling. I mostly just make sure I have plenty of coffee on hand to help me survive the next many mornings.
Easter is going to be interesting. I'm about a week post suspected glutening and 3 days post virus. I REALLY don't want to take any chances, but I'm not very good at telling people no-- especially when they have gone out of their way to (try to) meet my dietary needs.
Sorry for the downer post. I'm sure other sensitive celiacs can relate. I don't know how much more careful about being GF I can be unless I sit at home and constantly munch on fresh vegetables... Now there's an idea!
You know that sinking feeling you get when you realize you just got glutened? It's terrible. I feel the effects of a mild glutening for weeks.
In the last almost 2 years since my celiac diagnosis, I have had a total of about 3 weeks where I have felt like my old self. Those weeks were amazing. I was a believer in the GF diet.
Unfortunately, I feel like I alternate getting glutened and getting sick. It seems like as soon as I start recovering from gluten, I come down with the latest fad virus. As soon as those symptoms go away, I'm back to being glutened. I wonder if they are related?
Maybe I'm willing to take more risks with food when I feel better?
I wish I knew of something constructive to do when I get that glutened feeling. I mostly just make sure I have plenty of coffee on hand to help me survive the next many mornings.
Easter is going to be interesting. I'm about a week post suspected glutening and 3 days post virus. I REALLY don't want to take any chances, but I'm not very good at telling people no-- especially when they have gone out of their way to (try to) meet my dietary needs.
Sorry for the downer post. I'm sure other sensitive celiacs can relate. I don't know how much more careful about being GF I can be unless I sit at home and constantly munch on fresh vegetables... Now there's an idea!
Saturday, March 14, 2009
My Friend, P.F. Chang
Apparently, I'm on the once-a-month posting plan.
Life is busy.
I'm having a blog identity crisis.
I don't write recipes, so I can't be one of those cool GF recipe blogs. I also haven't baked in a really long time (like since my last post with the yummy cookie pics).
I somehow find myself talking about Celiac all the time, but yet I don't feel like I have enough useful tips and information to share with the blog world.
So I guess, since I've been away from home all week (and way too close to PF Chang's), I'll consider this post a tribute to PF Chang's.
For those of you who are not lucky enough to have one near you, PF Chang's is a national chain upscale Chinese restaurant. "China Bistro" if you will. It is also one of the very few places that I feel comfortable eating and have not yet had a suspicion that I've been poisoned.
You walk in and ask for a gluten-free menu, and they hand you a GF menu. You then order off said menu. They bring you food. You eat it (with gusto). Then you are not sick.
Seriously, it is such a HUGE relief, especially for people like me who are uber-sensitive to gluten. I get giddy when I think about it!
I have eaten there or at Pei Wei (the carryout version) 3 times in the past week. I'll mention again that I was not home and I was staying with friends, so I do have some semblance of an excuse because I had to figure out some way to eat while there.
A few of my favorite things:
GF lettuce wraps- they are pretty much famous for them
Chang's spicy chicken- the definition of spicy often varies, but kind of like sweet and sour chicken with a kick
Singapore street noodles-thin rice noodles with chicken and shrimp
Flourless chocolate dome- more fudge than cake, not really worth the price unless it is your birthday or you really want a chocolate fix!
I know I sound like a salesperson, but no, I have no stake in the company. But, mental note, maybe I should...
Life is busy.
I'm having a blog identity crisis.
I don't write recipes, so I can't be one of those cool GF recipe blogs. I also haven't baked in a really long time (like since my last post with the yummy cookie pics).
I somehow find myself talking about Celiac all the time, but yet I don't feel like I have enough useful tips and information to share with the blog world.
So I guess, since I've been away from home all week (and way too close to PF Chang's), I'll consider this post a tribute to PF Chang's.
For those of you who are not lucky enough to have one near you, PF Chang's is a national chain upscale Chinese restaurant. "China Bistro" if you will. It is also one of the very few places that I feel comfortable eating and have not yet had a suspicion that I've been poisoned.
You walk in and ask for a gluten-free menu, and they hand you a GF menu. You then order off said menu. They bring you food. You eat it (with gusto). Then you are not sick.
Seriously, it is such a HUGE relief, especially for people like me who are uber-sensitive to gluten. I get giddy when I think about it!
I have eaten there or at Pei Wei (the carryout version) 3 times in the past week. I'll mention again that I was not home and I was staying with friends, so I do have some semblance of an excuse because I had to figure out some way to eat while there.
A few of my favorite things:
GF lettuce wraps- they are pretty much famous for them
Chang's spicy chicken- the definition of spicy often varies, but kind of like sweet and sour chicken with a kick
Singapore street noodles-thin rice noodles with chicken and shrimp
Flourless chocolate dome- more fudge than cake, not really worth the price unless it is your birthday or you really want a chocolate fix!
I know I sound like a salesperson, but no, I have no stake in the company. But, mental note, maybe I should...
Monday, February 16, 2009
Top Five things I did wrong as a newbie Celiac
I ran across a post at Gluten Free Mommy's website that detailed her top 10 silly mistakes she has made on the GF diet. Of course, it got me to thinking about my own Top 10. Except right now I think it is more of a Top 5, partly because I'm intimidated by coming up with 10 somewhat useful experiences to share. So here goes. (Note- this may be subject to future editing)
1. Distillation- I already mentioned distillation and how it is not my friend. I remember doing distillation in chem lab more than a few times. Gluten should not survive the process. However- I was led to believe that any distilled product (i.e. alcohol or vinegar) is ok.
Not so, says the small intestine! Was that vodka really triple-distilled? Does Frank of Frank's Red Hot want to explain to me how the addition of hot sauce to my meal caused a severe gluten reaction? BBQ sauce is a whole 'nother topic.
2. Cross-contamination- basically, me thinking that cross-contamination is less of a risk than it really is. I remember reading my first bits of GF info online. I thought most of these people were nuts (apologies... I now see the error of my judgmental ways).
How could it be possible for something in such small amounts that you can't even see to poison a person and cause weeks of distress?! Come on, lighten up! WRONG. Example: Chipotle. Nuff said.
3. GF Definitions- "gluten free" on a label does not always mean gluten free. In fact, the FDA does not yet have an official definition of how many parts per million of gluten are acceptable in a product labeled GF. Personally, it is my opinion that because different people have different thresholds for the amount of gluten they can tolerate, GF SHOULD MEAN ABSOLUTELY GF!!
Of course, I am a tad biased because I know I am very sensitive. But seriously- how can anyone ever be sure about what a product's gluten status is if there is a ppm allowance? (label it as totally, absolutely, without a doubt, 100% GF?)
4. Coffee at church, coffee at my parents' house, anywhere but home- I would never have expected this one. I Love coffee. Yes, that is a capital L. I would not have made it through school without it.
The weird part was when I started noticing that almost any coffee except what I made at home went right through my system, if you catch my drift. I also started feeling glutened every time I would go visit my fam for the weekend. They have one of those sweet Gevalia coffee makers that they give you free if you sign up to get coffee delivered. Unfortunately, it took literally until a couple months ago for me to realize that Gevalia's flavored coffees are considered to contain gluten. Ugh. Contamination right there. No wonder I always felt awesome after I made French press coffee, not the drip stuff.
Same thing goes for church. God bless the people who serve in the coffee ministry! I'll be sticking to tea...
5. Underestimating the mental/emotional impact of being GF- There is a distinct feeling of relief that comes with a Celiac diagnosis. There is something physically wrong! I'm not crazy! There is an easy fix! (Or so I thought at first).
Our culture revolves around food. Many cultures do. How many times do you go out with friends for anything besides a meal and/or drinks? Our family gatherings are always situated around a meal.
We didn't eat out much before the diagnosis just because we didn't have the money. We still don't have the money, but it's hard to completely avoid going out to eat. I don't unless it is one of the restaurants where I know I can eat safely (and I can count them on one hand).
Try going on vacation and not getting glutened.
As wonderful as it is to know what caused my symptoms and how to fix it, I don't think I give myself enough credit for the emotional toll that it takes. I'm grateful that I can be healthy now. I genuinely laugh at jokes about my eating habits. I try to make light of the situation, but it sometimes really weighs on me. I feel like I talk about it too much, but maybe that's what I need to do to deal with being different and inconvenienced. And sometimes- I just REALLY don't feel like cooking.
That being said, this whole experience of going GF has taught me a alot about myself and the people I'm around. I'm indebted to those who have taken the time to send me an email with a gluten-free recipe they came across, or my coworker who made a flourless chocolate cake for my birthday, or my boss who brought me a bag of GF chocolate chip cookies when she knew everyone else was getting free pizza for lunch.
Long story not-so-short, I need to cut myself a break every once in awhile and admit that being GF is not always easy and that sometimes it really gets old. Then I need to regroup, be grateful for the awesome people in my life who try to make it better, and realize yet again that this is my chance for the first time in my 20-some-odd-year lifetime to be truly healthy.
1. Distillation- I already mentioned distillation and how it is not my friend. I remember doing distillation in chem lab more than a few times. Gluten should not survive the process. However- I was led to believe that any distilled product (i.e. alcohol or vinegar) is ok.
Not so, says the small intestine! Was that vodka really triple-distilled? Does Frank of Frank's Red Hot want to explain to me how the addition of hot sauce to my meal caused a severe gluten reaction? BBQ sauce is a whole 'nother topic.
2. Cross-contamination- basically, me thinking that cross-contamination is less of a risk than it really is. I remember reading my first bits of GF info online. I thought most of these people were nuts (apologies... I now see the error of my judgmental ways).
How could it be possible for something in such small amounts that you can't even see to poison a person and cause weeks of distress?! Come on, lighten up! WRONG. Example: Chipotle. Nuff said.
3. GF Definitions- "gluten free" on a label does not always mean gluten free. In fact, the FDA does not yet have an official definition of how many parts per million of gluten are acceptable in a product labeled GF. Personally, it is my opinion that because different people have different thresholds for the amount of gluten they can tolerate, GF SHOULD MEAN ABSOLUTELY GF!!
Of course, I am a tad biased because I know I am very sensitive. But seriously- how can anyone ever be sure about what a product's gluten status is if there is a ppm allowance? (label it as totally, absolutely, without a doubt, 100% GF?)
4. Coffee at church, coffee at my parents' house, anywhere but home- I would never have expected this one. I Love coffee. Yes, that is a capital L. I would not have made it through school without it.
The weird part was when I started noticing that almost any coffee except what I made at home went right through my system, if you catch my drift. I also started feeling glutened every time I would go visit my fam for the weekend. They have one of those sweet Gevalia coffee makers that they give you free if you sign up to get coffee delivered. Unfortunately, it took literally until a couple months ago for me to realize that Gevalia's flavored coffees are considered to contain gluten. Ugh. Contamination right there. No wonder I always felt awesome after I made French press coffee, not the drip stuff.
Same thing goes for church. God bless the people who serve in the coffee ministry! I'll be sticking to tea...
5. Underestimating the mental/emotional impact of being GF- There is a distinct feeling of relief that comes with a Celiac diagnosis. There is something physically wrong! I'm not crazy! There is an easy fix! (Or so I thought at first).
Our culture revolves around food. Many cultures do. How many times do you go out with friends for anything besides a meal and/or drinks? Our family gatherings are always situated around a meal.
We didn't eat out much before the diagnosis just because we didn't have the money. We still don't have the money, but it's hard to completely avoid going out to eat. I don't unless it is one of the restaurants where I know I can eat safely (and I can count them on one hand).
Try going on vacation and not getting glutened.
As wonderful as it is to know what caused my symptoms and how to fix it, I don't think I give myself enough credit for the emotional toll that it takes. I'm grateful that I can be healthy now. I genuinely laugh at jokes about my eating habits. I try to make light of the situation, but it sometimes really weighs on me. I feel like I talk about it too much, but maybe that's what I need to do to deal with being different and inconvenienced. And sometimes- I just REALLY don't feel like cooking.
That being said, this whole experience of going GF has taught me a alot about myself and the people I'm around. I'm indebted to those who have taken the time to send me an email with a gluten-free recipe they came across, or my coworker who made a flourless chocolate cake for my birthday, or my boss who brought me a bag of GF chocolate chip cookies when she knew everyone else was getting free pizza for lunch.
Long story not-so-short, I need to cut myself a break every once in awhile and admit that being GF is not always easy and that sometimes it really gets old. Then I need to regroup, be grateful for the awesome people in my life who try to make it better, and realize yet again that this is my chance for the first time in my 20-some-odd-year lifetime to be truly healthy.
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