I shall now be known as the gluten free scientist. Actually, the dairy free, gluten free scientist.
After MANY trials and tribulations with my health, my neurologist of all people recognized that I may have an intolerance to gluten. So I've been gluten free for a week now, with some occasional "oops, I didn't read that label good enough."
I'm feeling better. Not great yet, but better. I kind of didn't want this to be the answer, like what is left to eat??? But I'm doing good, granted I have spent about $300 in a week on food and supplements, but I like to eat!
So here's the plan according to the doc (who spent over an hour in the room with me and I seriously love, she made me feel normal when everybody else made me feel crazy!)
- maintain my dairy free diet
- additionally, go gluten free
- drink copious amounts of water
- take 4 prescription fish oil pills every day (they are good, no fishy burps!)
- take B-12 supplement
- take Histidine supplement (its an amino acid)
So that is in addition to my heart medicine, and my vitamins and as healthy a diet as is still available to me!
I've done a lot of cooking/baking/eating
Verdicts so far:
Bob's Red Mill GF Flour (all purpose) not for making cookies!!!! It's very "beany" the aftertaste is the strangest thing EVER
Pamela's Products GF bread mix is heaven sent!! I made it in my bread machine today, Oh Pamela, I love thee!
Glutino Flax bread, in the freezer at Hiller's - decent, like dry multigrain bread, good with a nice dollop of mayo, black pepper, turkey and an insane amount of lettuce. Would make a terrible PB &J tho
More to come, this scientist needs to go to bed, busy day in the lab tomorrow!