I have been Wheat/Grain/Gluten free for 1 1/2 months now. All of my stomach pains are GONE!! Woot woot!! I have lived with stomach pains for years so it is very nice not having them everyday.
The picture on the left is the day I started Wheat/Grain/Gluten free on 11/18/13 and the picture on the right was taken on 1/5/13. You can really tell a difference in my chin. :)
My Wheat-Free Journey
Sunday, January 5, 2014
Wednesday, November 27, 2013
Second week being Wheat-free
I'm almost half way through my second week being wheat-free. I feel great except today I have ovarian cysts rupturing and causing me to have bad ovary and stomach pains. :( It's not as bad this evening as it was this morning. I couldn't move without a lot of pain this morning.
Going wheat-free is the best thing I have ever done. I still have a lot more energy, hardly hungry and have to make myself eat. lol I have been sleeping better and feel better overall.
I highly recommend everyone going wheat-free and gluten free. I wish I would have done it a long time ago.
Tomorrow is Thanksgiving. I'm looking forward to turkey, potatoes and pumpkin pie without the crust. Stuffing has always been one of my favorites on Thanksgiving but it has wheat and gluten in it so I'm not eating it this year. Next year I plan to make a big wheat-free/gluten free Thanksgiving. :)
Have a Happy Thanksgiving everyone! :)
Going wheat-free is the best thing I have ever done. I still have a lot more energy, hardly hungry and have to make myself eat. lol I have been sleeping better and feel better overall.
I highly recommend everyone going wheat-free and gluten free. I wish I would have done it a long time ago.
Tomorrow is Thanksgiving. I'm looking forward to turkey, potatoes and pumpkin pie without the crust. Stuffing has always been one of my favorites on Thanksgiving but it has wheat and gluten in it so I'm not eating it this year. Next year I plan to make a big wheat-free/gluten free Thanksgiving. :)
Have a Happy Thanksgiving everyone! :)
Sunday, November 24, 2013
Day 7 of being Wheat-Free
Today is day 7 of being Wheat-free. I feel GREAT! I only had one migraine this week and it was on Tuesday. I really think it was because I didn't have caffeine on Monday. Since our bad wreck I have gotten bad migraines a couples times a week sometimes more so it was really nice only having one this week.
It's amazing what cutting out wheat will do to you. I haven't been hungry very much this week and I haven't had any food cravings. I used to love donuts and would always want one, but this week I haven't even wanted one. :)
The bad stomach pains I was having since April are gone. I am still having some pain off and on in my upper quadrant under my rib cage, but that is Costochondritis. Costochondritis is an inflammation of the cartilage that attaches the ribs to the breastbone. I was diagnosed with it in July. It is not as bad as it has been. I'm so glad it is improving, I had a lot of days where it hurt so bad to move. I did not have any days like that this week. I'm sure the pain will eventually go away completely.
I have had a LOT more energy this week and had more focus. I have also been in a better mood and had no moodiness or depression. PCOS causes you to be moody and depressed so I'm so glad they have improved.
I have not taken my diabetic medication this week either because my blood sugars have been normal. It still feels weird to have normal blood sugar because my body was so use to it being high all the time even with the medication. With it being normal it still makes me feel like it's low but every time I check to see it is normal.
My face is looking thinner already and I measured on day 5 and have already lost 1 inch in my stomach and 1 inch in my hips. I'm going to measure again tomorrow and check my weight.
I'm still reading the book, "Wheat Belly" by Dr. William Davis and I'm learning a lot. I highly recommend the book and the lifestyle. It is so worth it!!
It's amazing what cutting out wheat will do to you. I haven't been hungry very much this week and I haven't had any food cravings. I used to love donuts and would always want one, but this week I haven't even wanted one. :)
The bad stomach pains I was having since April are gone. I am still having some pain off and on in my upper quadrant under my rib cage, but that is Costochondritis. Costochondritis is an inflammation of the cartilage that attaches the ribs to the breastbone. I was diagnosed with it in July. It is not as bad as it has been. I'm so glad it is improving, I had a lot of days where it hurt so bad to move. I did not have any days like that this week. I'm sure the pain will eventually go away completely.
I have had a LOT more energy this week and had more focus. I have also been in a better mood and had no moodiness or depression. PCOS causes you to be moody and depressed so I'm so glad they have improved.
I have not taken my diabetic medication this week either because my blood sugars have been normal. It still feels weird to have normal blood sugar because my body was so use to it being high all the time even with the medication. With it being normal it still makes me feel like it's low but every time I check to see it is normal.
My face is looking thinner already and I measured on day 5 and have already lost 1 inch in my stomach and 1 inch in my hips. I'm going to measure again tomorrow and check my weight.
I'm still reading the book, "Wheat Belly" by Dr. William Davis and I'm learning a lot. I highly recommend the book and the lifestyle. It is so worth it!!
Wednesday, November 20, 2013
Day 2 & Day 3 of being Wheat-free
Yesterday was Day 2 of being Wheat-free. I started off with a migraine but I think it was caffeine withdraw. I made mim's (muffin in a minute) in the microwave and they were good!
MIMs (muffins in a minute)
I used 3T ground flax
dark chocolate chips
1 egg
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
2 teaspoons of Stevia
Put it all in a mug stir it up and cook for 1 minute. Flip it over on a plate put 1 T butter heat 20 seconds. Add more stevia on top if you want. Eat it with almond butter, natural peanut butter or butter if you want.
Today is Day 3 of being Wheat-free. I feel GREAT & have a lot more energy. I haven't had stomach pains in 3 days and I haven't had to take my diabetic medication since Sunday because my blood sugar has been normal! :) I also haven't had a migraine or headache today.
Monday, November 18, 2013
Day 1 of being Wheat-free
Today was day 1 of being wheat-free. For breakfast I had egg whites scrambled with salsa and cubed cheese. For lunch I had a bowl of California blend veggies (carrots, broccoli, and cauliflower) with garlic butter. I was hungry late afternoon so I ate more cheese cubes. For dinner I had a grilled chicken breast with Cajin spices, melted cheese and bacon with some french fries. This evening Ayla & I had a little bit of vanilla ice cream. Vanilla ice cream is wheat-free and gluten free, it does have sugar so we do not eat it very often.
This afternoon I was so blah and didn't feel good, I wasn't haven't any pains just didn't feel good. It felt like my blood sugar was really low or high but I checked a few times and it was perfect! My body isn't use to having perfect blood sugar so it felt off. lol It's usually either high or low.
After Bill got home we took Ayla to Bass Pro to see Santa & I felt better after we walked around. I read it's normal to feel blah and flu like the first week but the good news is I did NOT have any stomach pains today!! Woot Woot!
This afternoon I was so blah and didn't feel good, I wasn't haven't any pains just didn't feel good. It felt like my blood sugar was really low or high but I checked a few times and it was perfect! My body isn't use to having perfect blood sugar so it felt off. lol It's usually either high or low.
After Bill got home we took Ayla to Bass Pro to see Santa & I felt better after we walked around. I read it's normal to feel blah and flu like the first week but the good news is I did NOT have any stomach pains today!! Woot Woot!
Sunday, November 17, 2013
Wheat Belly-What to eat and foods to avoid
Wheat Belly by William Davis (2011): What to eat and foods to avoid
Wheat Belly (2011) is a an anti-wheat book that also recommends a low-carb diet and avoiding bad fats and cured meats
- Gluten-Free
- Eat unprocessed, real foods including vegetables, meats, raw nuts and seeds
- Avoid processed and sugary foods
- Recommendations are similar to a “lite” version of paleo
The reasoning behind Wheat Belly
This book claims that wheat strains have been hybridized, crossbred, and introgessed to make the wheat plant resistant to environmental conditions and to increase yield per acre. These changes have required drastic changes in genetic code, which change how our body and immune system reacts to wheat. Wheat is also an appetite stimulant, and in some people it can yield drug-like neurological effects. Grains, including wheat, are acid-producing, and reduce LDL particle size. Digestive by-products in wheat lead to joint inflammation, increased blood sugar, brain effects, and effects on the skin. The book also recommends an overall reduction in carbohydrates because of small LDL-triggering effects and appetite stimulation, and also foods that cause oxidation and AGE formation such as certain fats, cured meats, and processed foods.
Wheat Belly diet plan – food list
Foods to eat in Wheat Belly
These are the basic principles that are recommended.
Eat these foods in unlimited quantities: Eat what your body tells you to eat, since appetite signals, once rid of unnatural appetite stimulants such as wheat flour, will let you know what you require.
Eat these foods in unlimited quantities: Eat what your body tells you to eat, since appetite signals, once rid of unnatural appetite stimulants such as wheat flour, will let you know what you require.
- Vegetables
- Choose organic where possible – if not, rinse thoroughly in warm water to minimize pesticide/herbicide residues
- Eat a variety of vegetables
- Vegetables shouldn’t just be for dinner: have them any time of the day, including breakfast
- Artichoke hearts, avocados, bell peppers, broccoli, butternut squash, carrots, cauliflower, celery, chile peppers, cucumber, dandelions, eggplant, endive, garlic, green beans, greens, jicama, leeks, lettuce, mushrooms, onions, peas, purslane, radish, scallions, shallots, spinach, sprouts (alfalfa, broccoli, etc.), spaghetti squash, squash, tomatoes, turnips, yellow squash, water chestnuts, zucchini
- Note potatoes and corn should be limited/excluded, see “consume in limited quantities” below
- Dairy products
- Choose organic
- Full-fat cheeses (blue cheese, cheddar, Comte, Crotin de Chavignol, edam, feta, Fontina, goat cheese, Gruyère, Monterey Jack, mozzarella, Neufchâtel, parmesan, provolone, romano, ricotta, stilton, swiss)
- Fish and shellfish
- Fish – e.g. catfish, cod, halibut, mahi mahi, perch, red snapper, salmon, swordfish, trout, tuna, walleye, white fish
- Shellfish and other seafood – e.g. clams, crab, lobster, mussels, octopus, oysters, shrimp, squid
- Meat and poultry
- Try to buy organic meat from grass-fed livestock and preferably those raised under humane conditions
- Should be uncured and unprocessed and should not contain sodium nitrite
- Meats – beef, buffalo, elk, lamb, pork, veal, wild game
- Poultry – chicken, duck, ostrich, pheasant, quail, turkey
- Uncured sausages and charcuterie such as uncured bacon, Canadian bacon, chorizo, uncured Italian sausage, uncured turkey bacon
- Don’t fry your meats
- For quantity, eat what your body tells you
- Eggs
- Eggs any kind, including yolks
- Fats
- Use healthy oils generously
- Avocado oil, coconut oil, extra virgin olive oil, extra-light olive oil, flaxseed oil, macadamia oil, sesame oil, walnut oil
- Butter (organic; use lightly)
- Cocoa butter (food grade)
- Try to minimize heating and cook at lower temperatures; never fry
- Raw nuts and seeds
- Almonds, brazil nuts, cashews, coconut / shredded coconut / coconut flakes (unsweetened), filberts, hazelnuts, macadamias, peanuts, pecans, pistachios, walnuts
- Flaxseeds, poppy seeds, pumpkin seeds, sesame seeds, sunflower seeds
- Nut or seed butters – e.g. almond butter, cashew butter, hazelnut butter, peanut butter, sunflower seed butter
- Flour alternatives
- Must be wheat-free and gluten-free
- Free of conventional “gluten-free junk carbohydrate ingredients” – no cornstarch, potato starch, tapioca starch, or rice starch
- Low in carbohydrate exposure
- Nut meals e.g. almond flour, almond meal, chickpea flour / garbanzo bean flour, coconut flour, ground golden flaxseed(ground regular/brown flaxseed is not as baking-friendly), hazelnut meal, pecan meal, peanut flour, pumpkin seed flour, sesame seed meal, sunflower seed meal, walnut meal. Check they are gluten-free
- Be sure to drink plenty of water when you include flaxseed in your recipes
- Must be stored in the refrigerator or freezer in an airtight container to slow oxidation
- Herbs
- Anise, basil, bay leaf, chives, cilantro, dill, marjoram, mint, oregano, parsley, rosemary, sage, tarragon, thyme
- Spices
- Allspice, caraway, cardamom, celery seed, chile peppers, chili powder, gluten-free chipotle seasoning, cinnamon, clove, coriander, cumin, fennel, fenugreek, garlic, ginger, mustard, nutmeg, onion powder, paprika, smoked paprika, pepper (black, red, white), saffron, salt, sea salt, star anise, turmeric, wasabi
- Sweeteners
- Stevia (or the stevia isolate rebinia), erythritol, xylitol, sucralose (Splenda). Check they are pure/gluten-free
- The author says that some people like and trust sucralose, while others do not, and you should make your own choice
- For cooking tips using these sweeteners, see the Wheat Belly Cookbook
- Beverages
- Water
- Tea
- Herbal teas / infusions
- Milk alternatives – Unsweetened almond milk, unsweetened coconut milk (in cartons in the dairy refrigerator)
- Coconut water
- Coffee
- Non-sugary condiments
- Chili or hot pepper sauces, horseradish, mayonnaise (note you’re supposed to avoid soybean and other polyunsaturated oils which are usually the base of mayonnaise), mirin, mustards, salsa, gluten-free soy sauce, sriracha,tamari, tapenades, Thai fish sauce, vinegars (white, red wine, apple cider, balsamic), Worcestershire sauce. Check they are gluten-free
- Odds and ends
- Baking – arrowroot, baking powder, baking soda, unsweetened or 100% chocolate or cocoa powder or cacao, cacao nibs, cream of tartar, guar gum, sugar-free hazelnut syrup, vanilla extract, other extracts such as natural almond extract, coconut extract, peppermint extract, vanilla beans, active dry yeast, xanthan gum – check they are gluten-free
- Pickled or fermented – olives, pickled vegetables, sauerkraut
- Lemons, limes
- Other – beef broth, chicken broth, canned coconut milk, green curry paste, salsa, shirataki noodles (made from konjac root), tomato paste, tomato juice
- Grocery shopping tips
- Buy single-ingredient natural foods found in the produce aisle, butcher shop, and farmers’ market that don’t require labels
- Ignore all claims of “heart healthy,” “low-fat,” “low in cholesterol,” “part of a balanced diet,” etc
- For vegetarians
- Strict vegetarians need to rely more heavily on nuts, nut meals, seeds, nut and seed butters, and oils; avocados and olives; and may have a bit more leeway with carbohydrate-containing beans, lentils, chickpeas, wild rice, chia seed, sweet potatoes, and yams
- If nongenetically modified soy products can be obtained, then tofu, tempeh, and natto can provide another protein source
Foods to limit with Wheat Belly
Consume in limited quantities (½ cup or less of starchy foods):
- Non-cheese dairy
- Choose organic
- Cream, half and half, milk, sour cream
- Fresh cheeses – cottage cheese, cream cheese
- Yogurts – Greek yogurt (unsweetened and unflavored), yogurt (unsweetened and unflavored)
- Cultured milk products – Buttermilk, kefir (unsweetened and unflavored)
- Dairy should be in the least processed form – full-fat, unflavored, unsweetened
- Fruit
- Choose organic where possible – if not, rinse thoroughly in warm water to minimize pesticide/herbicide residues
- Berries are the best: blueberries, raspberries, blackberries, strawberries, cranberries, and cherries
- Other fruits e.g. apples, apricots, oranges – limit to a few wedges
- Be careful of the most sugary fruits, including pineapple, papaya, mango, and banana
- Fruit juices – minimize, and if you must drink it, make sure it is 100% juice and consume it in small quantities (no more than 2-4 ounces)
- Unsweetened applesauce and unsweetened fruit butters (included in recipes in The Wheat Belly Cookbook)
- Advice on dried fruit varies between the two books. Wheat Belly advises to avoid all dried fruit, especially figs and dates, due to the excessive sugar content. The Wheat Belly Cookbook says you can have unsweetened dried apricots, blueberries, cranberries, currants, dates, raisins, strawberries; and to always buy the unsweetened variety.
- Nonwheat, nongluten grains
- Limit serving to ½ cup or less
- Use for people who are not carbohydrate-intolerant (uncommon) or kids’ dishes (as kids tolerate carbohydrates better than adults do)
- Amaranth, buckwheat, chia seeds, millet, oats, quinoa, sorghum, teff, wild rice
- Corn, rice (white or brown) – these are increasingly likely to be genetically modified and should be consumed cautiously, if at all
- These foods should be avoided during the wheat withdrawal process. If you have a powerful potential for wheat addiction, you should be careful with these grains as well
- Legumes
- Limit serving to ½ cup or less
- Beans, e.g. black beans, butter beans, kidney beans, lima beans, pinto beans, red beans, Spanish beans. Note that baked beans in sauce may contain added wheat flour, as well as high-fructose corn syrup and sugar
- Chickpeas/garbanzo beans
- Lentils
- Dried peas e.g. black-eyed peas
- Carob, mesquite
- Peanuts – Should not be consumed raw – should be boiled or dry roasted; The label should not include ingredients such as hydrogenated soybean oil, wheat flour, maltodextrin, cornstarch, or sucrose
- Soybeans
- Minimally processed soy products (which may be genetically modified) – e.g. tofu, tempeh, miso, natto, edamame, soybeans
- Starchy vegetables
- Whole corn (not to be confused with cornmeal or cornstarch, which should be avoided)
- Potatoes (white and red), yams, sweet potatoes
- Beverages
- Wheat-free alcohol: Limit alcohol to 2 glasses of wine, 2 cocktails, or 1 higher-carb beer. Gluten-free beer, wine, brandy, cognac, liqueurs, rum, some vodkas (see below for gluten-containing beverages to avoid)
- Other
- Semisweet or bittersweet chocolate or chocolate chips
Foods to avoid with Wheat Belly
Factor in your own unique dietary sensitivities
Consume rarely or never:
- Gluten, which may be found in:
- Gluten grains: barley, durum, einkorn, emmer, faro, kamut, rye, spelt, triticale/tricitum, wheat
- Obvious foods containing gluten: wheat-based breads, pasta, noodles, cookies, cakes, pies, cupcakes, breakfast cereals, pancakes, waffles, pita
- Other foods containing gluten: Baguettes, beignets, bran, brioche, bulgur, burrito, couscous, crepe, croutons, farina, focaccia, fu (gluten in Asian foods) gnocchi, graham flour, gravy, hydrolyzed vegetable protein, hydrolyzed wheat starch, matzo, modified food starch, orzo, panko breadcrumbs, ramen, roux (wheat-based sauce or thickener), rusk, seitan, semolina, soba noodles (mostly buckwheat, but usually also include wheat), strudel, tabbouleh, tart, textured vegetable protein, udon noodles, wheat germ, wraps, vital wheat gluten, wheat bran, wheat germ, wraps
- Beverages containing gluten: ales, beers, lagers, Bloody Mary mixes, flavored coffees, herbal teas made with wheat/barley/malt, malt liquor, flavored teas, vodkas distilled from wheat (Absolut, Grey Goose, Ketel One, SKYY, Stolichnaya) or other gluten-containing grains (Belvedere, Finlandia, Van Gogh), wine coolers containing barley malt, whiskey distilled from wheat or barley (Jack Daniels, Bushmills, Jameson, etc.)
- Breakfast cereals: Bran cereals (All Bran, Bran Buds, Raisin Bran), Corn flakes (Corn Flakes, Frosted Flakes, Crunchy Corn Bran), Cream of Wheat, Farina, granola cereals, “healthy” cereals (Smart Start, Special K, Grape Nuts, Trail Mix Crunch), Malt-O-Meal, muesli, mueslix, oat bran, oat cereals (Cheerios, Cracklin’ Oat Bran, Honey Bunches of Oats), oatmeal, popped corn cereals (Corn Pops), puffed rice cereals (Rice Krispies)
- Cheeses made with cultures that come in contact with bread: Blue cheese, cottage cheese (not all), Gorgonzola cheese, Roquefort
- Coloring/fillers/texturizers/thickeners: artificial colors, artificial flavors, caramel coloring, caramel flavoring, dextrimaltose, emulsifiers, hydrolyzed vegetable protein, hydrolyzed wheat starch, maltodextrin, modified food starch, stabilizers, textured vegetable protein
- Energy, protein, and meal replacement bars: Clif Bars, Gatorade Pre-Game Fuel Nutrition Bars, GNC Pro Performance Bars, Kashi GoLean bars, Power Bars, Slim-Fast meal bars
- Fast food – where oil may be used to fry gluten-containing foods and cooking surfaces may be shared; also fast-food saurces, sausages, and burritos typically contain wheat or wheat-based ingredients
- Meats: breaded meat/poultry/fish, canned meats, self-basting chicken, deli meats (luncheon meats, salami), ham, hamburger (if breadcrumbs are added), hot dogs, imitation bacon, imitation crabmeat, meatballs (if breadcrumbs are added),pepperoni, sausage, self-basting turkey
- Sauces, salad dressings, condiments: Gravies thickened with wheat flour, ketchup, malt syrup, malt vinegar, marinades, miso, mustards containing wheat, salad dressings, soy sauce, teriyaki sauce
- Seasonings: bacon bits (imitation), curry powder, seasoning mixes, taco seasoning
- Snacks and desserts: cake frosting, candy bars, chewing gum (powdered coating), Chex mixes, corn chips, dried fruit (lightly coated with flour), dry roasted peanuts, fruit fillings with thickeners, jelly beans (not including Jelly Bellies and Starburst, which are okay), granola bars, ice cream (cookies and cream, Oreo Cookie, cookie dough, cheesecake, chocolate malt), ice cream cones, licorice, nut bars, pies, potato chips (including Pringles), roasted nuts, tiramisu, flavored tortilla chips, trail mixes
- Soups: Bisques, broths, bouillon, canned soups, soup mixes, soup stocks and bases
- Soy and vegetarian products: Veggie burgers (Boca Burgers, Gardenburgers, Morningstar Farms), vegetarian “chicken” strips, vegetarian chili, vegetarian hot dogs and sausages, vegetarian “scallops”, vegetarian “steaks”
- Sweeteners: Barley malt, barley extract, dextrin and maltodextrin, malt, malt syrup, malt flavoring
- Flours
- Wheat flours (e.g. all-purpose flour, bread flour, pastry flour)
- Cornstarch, potato starch, tapioca starch, or rice starch
- Amaranth flour, teff flour, millet flour, chestnut flour, quinoa flour (excessive carbohydrate exposure – acceptable when limiting carbohydrate exposure may not be as important, e.g. for kids)
- Unhealthy oils
- Hydrogenated fat, trans fats – in margarine and in many processed foods
- Polyunsaturated oils (especially corn, sunflower, safflower, grapeseed, cottonseed, soybean)
- Fried foods, including fried meats. Minimize your exposure to high-temperature cooking; stay below 450 F (230 C)
- Processed foods with multiple ingredients
- Do not buy a processed or prepared food unless you can view the ingredients list as it may contain hidden gluten
- Processed meats – e.g. bacon, pepperoni, salami, sausages – containing sodium nitrite
- Gluten-free foods – specifically those made with cornstarch, rice starch, potato starch, or tapioca starch
- Foods with artificial colorings and preservatives
- Sweet foods
- Dried fruit – figs, dates, prunes, raisins, cranberries (note that this is the advice in Wheat Belly; the Wheat Belly Cookbook allows dried fruit with no added sugar)
- Sugary snacks – candies, ice cream, sherbet, fruit roll-ups, craisins, energy bars
- Sugary fructose-rich sweeteners – agave syrup or nectar, honey, maple syrup, high-fructose corn syrup, sucrose
- Sugar alcohols – mannitol, sorbitol, maltitol, etc. (erythritol and xylitol are okay)
- Soft drinks, carbonated beverages
- Sugary condiments – jellies, jams, preserves, ketchup (if contains sucrose or HFCS), chutney
- Food packaging
- Minimize exposure to bisphenol A (BPA), found in clear hard plastics with recycling code number 7 and in the resin lining of cans
Dr. Davis' list of conditions caused by consuming, or treated by removing, wheat:
- Type 2 Diabetes
- Acid reflux
- Irritable bowel syndrome
- Rheumatoid arthritis
- Asthma
- Schizophrenia
- Autism
- Breast cancer
- Pancreatic cancer
- Colon cancer
- Prostate cancer
- Celiac disease (with Davis' modern wheat increasing its incidence)
- Type 1 diabetes
- Osteopenia and osteoporosis
- Osteoarthritis
- Cataracts
- Erectile dysfunction
- "Kidney disease"
- Dry eyes
- Alzheimers
- Atherosclerosis
- Hyperlipidemia
- Non-alcoholic fatty liver disease
- Non-alcoholic steatosis
- Heart disease
- Cerebellar ataxia
- Nystagmus
- Myoclonus
- Chorea
- Peripheral neuropathy
- "Gluten Encephalopathy"
- Migraines
- Dementia
- Seizure disorders
- ADHD
- Acne
- Gangrene
- Skin ulceration
- Dermatitis herpetiformis
- Intestinal lymphoma
- Angular chelitis
- Glossitis
- Cutaneous vasculitis
- Acanthosis nigricans
- Erythema nodosum
- Psoriasis
- Vitiligo
- Behçet's diseases
- Dermatomyositis
- Icthyosiform dermatoses
- Pyoderma gangrenosum
- Alopecia areata
- Gynecomastia
- Leg edema
- Bipolar illness
- Dandruff
- Improve athletic performance
- Improve mood
- Reduce mood swings
- Improve concentration
- Improve sleep
- Increase energy
- Slow skin aging
- Improve coordination
My decision to go Wheat-free
When I was around 8 years old I was diagnosed with being allergic to wheat. That was in the 1980's. Back then people didn't know how to cut wheat out of their diet. Wheat is in a lot of things that most people do not realize it is in including shampoo, soaps, lotions, make up, soups etc. I did not realize it is in shampoo, lotions and make up. I thought it was just in stuff like wheat bread and other products that had wheat in the name of it.
I thought I out grew my wheat allergy but in April of this year (2013) I started getting really bad stomach pains every day. Nothing helped with the pain. We did not have health insurance so I couldn't go to the doctor to get checked out. The last month the pains seemed like they were getting worse. It hurt so bad to move some days. I started doing research and found that wheat can cause all of the pains I was having. I came across an article talking about the book, "Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path to Health" by William Davis MD.
I got the book from the library and read it last week. I cut most wheat out of my diet last week. The pains in my stomach were not as bad as they had been. If I didn't eat wheat then I had no pain but as soon as I ate wheat the bad pains would start again. So I knew I had to go wheat free.
Today is my last day eating wheat. I had some of my favorite things today (a long john donut, cinnamon-sugar Pringles & spaghetti. I love donuts and pasta but I am willing to give them up so I have no pains. We hardly ever got donuts because of the sugar since I'm type 2 diabetic, but we ate pasta a lot. No food is worth having the pains that I have been having.
The good news is there is plenty of wheat-free foods that I love too including vanilla ice cream. I love ice cream. :)
I am so excited to start the wheat-free journey and to see my health improve. Dr. Davis is a cardiologist and he said if you follow his wheat-free lifestyle you will lose weight, get healthier and feel a lot better. Most people who followed his lifestyle got to cut their medications way down and a lot of people got to quit taking their medications because their illnesses and diseases were cured or controlled with just eating foods that had no wheat in them.
I am also excited to see how going wheat-free helps my PCOS-Polycystic Ovarian Syndrome and my Type 2 diabetes. I was diagnosed with PCOS in 1998 and with Type 2 Diabetes in 2001.
I am going to blog about my journey so everyone can follow along if they want to. :)
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