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Apr. 13th, 2011

Gluten-free

Just last monday I visited a naturopath and got tested for celiac. (confirmed) I spend tues-sat eating as much of my opened/perishible gluteny stuff as possible, then I threw the rest out and took the unopened non-perishables to the food bank drop off at my grocery store. My mum drove in from out of town and helped me out with that and buying gluten-free food items from various places around town.

So I've only been gluten-free for a few days now, but I'm really hoping that it will help with my symptoms. It could even be the cause of my dysautonomia, I guess, since mine's idiopathic. :)

The naturopath said I have to be 100% gluten free for three months to clear it out and see if it's what's causing all my problems (as opposed to just my relatively minor digestive issues), so no cheating for me.

But GF flour is soooooo expensive! And there's gluten in just about everything easy-to-make, like canned soups or porridge, and in half the ingredients I regularly cook with, like soy sauce! (I got wheat-free tamari, but it's $7 for a tiny little bottle.) And so many things that don't even have gluten normally get contaminated with it in processing.


*sigh* Well, I'm sure I'll get used to it soon enough, and it'll all be worthwhile if it helps. I'd certainly rather eat differently for the rest of my life than take a bunch of meds and still feel crappy.

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