Originally, I was to try this gluten-free thing for 21 days and see how I felt.
I was very open-minded to the idea of trying it, but was somewhat doubtful it would actually make a difference.
I mean, my love for bagels is really well-documented on this blog.
When Tina was making a bunch of blog t-shirts, I even asked her to make a Will Run for Bagels shirt. Which I will still proudly rock, because I still believe in that. Even if I maybe won’t always be having them now…
As I write this, I just got home from being out in NJ for Mother’s Day.
So many holidays past, the trip home was marked by needing to stop to use the bathroom (or feeling like I needed to the whole ride) en route. After I lost weight, I thought perhaps it was due to my old propensity to eat way too much. Or that it was normal to feel sick after eating more than usual.
I went back to the nutritionist for a second visit last week to discuss how the first three weeks had gone, and I was really happy to report that it had gone incredibly well. In the three weeks prior, I’d say my stomach had bothered me more days than not.
In those three weeks, my stomach bothered me…twice?! And I lost 4 pounds, which was nice, but even more importantly, I felt so much less bloated. I’d forgotten what it felt like to not feel bloated all. the. time.
There were several things I knew would test me in these three weeks: Easter, Kentucky Derby Day and my NYJL volunteer day, where they provide breakfast of sweet, beautiful bagels.
Easter ended up being relatively easy; I asked my mom to get gluten-free pasta, and I just didn’t touch the bread, and didn’t touch breaded things (which I don’t usually anyway.) Derby Day: after several glasses of wine, I could not resist the mac and cheese…so I didn’t. I thought it’d be a good test to see how I felt, too. And my stomach felt just fine. That next day, I brought my own GF bagel to volunteering so I wouldn’t be at all tempted.
I’ve had bites or small servings here and there of gluten, and I find them okay if they’re isolated, but if I go several meals or days in a row having more gluten, I start feeling crappy again.
One commenter on my original post talked about her going gluten-free last year and then not staying 100% gluten-free “because I don’t want to become so intolerant to it that the tiniest little bit will make me violently sick, I enjoy gluten too much to make that total lifestyle change.” I don’t tolerate dairy super-well either, but I long ago decided a life without cheese is not a life worth living, so I do have cheese sometimes for that same reason.
The RD and I talked about this and agreed that it probably made the most sense for me to just keep up a mostly gluten-free diet if it made me feel better, but since I don’t have celiac, that it wouldn’t harm my body to have some gluten, I just should know I might not feel as great, and decide what it’s worth it for.
Having gone through several holidays in the past month, I’m really surprised how easy it’s been. I’ve tried to abstain from most of the GF substitutes because I’m also trying to cut more processed food out of my diet,. BUT when I’ve tried GF pasta, I’ve realized how it’s not really the pasta I was ever craving, but the comfort of the carbs. Because I don’t notice much of the taste of the pasta at all. I notice feeling happy having carbs and the sauce/meat/vegetables with the pasta.
Another interesting thing I noticed was the decrease in sugar cravings, particularly in the afternoon. I’d been on a serious sugar kick in the weeks and months prior to this that I found myself banishing without even really noticing.
I DO NOT INTEND FOR THIS TO BE A GLUTEN FREE BLOG. At all. But I wanted to record my thoughts on this for myself, and for any one else who is curious about this type of experiment.
While I’m going to try to stay away from most of the processed stuff, obviously I’ll never do that 100%. So – what are your fave GF products/brands? NYC people – any great restaurants with GF-friendly menus?