After all my research and choosing to follow a gluten-free diet for 3 weeks in an effort to alleviate digestive discomfort, I read the following article from HuffPost Healthy Living,dated July 31, 2012: http://www.huffingtonpost.com/2012/07/30/gluten-free-diets-and-cel_n_1721467.html
I like to keep an eye on Mayo Clinic reports, although they are not the only resource I investigate. The study claims that the majority of people adhering to a gluten-free diet either do not have Celiac disease or were never tested for it (like me) and chose a gluten-free diet believing it would help with the common symptoms associated with the disease such as, bloating, diarrhea, headaches and chronic fatigue.
Again, I’m still in the developmental phase of my nutrition/exercise plan, based solely on my individual lifestyle, medical issues, and the like. I’m not surprised by the article especially where it indicates that those people who tested negative for Celiac disease do in fact experience “non-celiac gluten sensitivity.” At the end of October, I’ll be able to decide if removing gluten from my diet has helped my digestive difficulties, primarily bloating and an overall feeling of abdominal discomfort.
Check out one of the GF Main Meal recipes below…
In addition to the formulating a 7-day meal plan which I’ll stick with for the 3 weeks; I’m incorporating exercise into my design. My goal is several 15-20 minute exercise routines throughout the day. This will help break up a normally tedious hour-long workout and I expect will also help maintain my energy on a more consistent level.
I realize it would perhaps make more sense to be properly tested (blood test and bowel tissue biopsy) before engaging in a completely gluten-free diet however I am not fond of the type of testing required; I don’t care for needles and haven’t had my first colonoscopy yet. Additionally, gluten-free diets are not designed to help people lose weight which is what I really prefer to do. My rationalization is that I’d rather deal with the abdominal discomfort issue first and then select a meal plan based on the results of prohibiting gluten from my diet. The second phase of my goal is choosing foods that will help me lose weight as well as address other medical concerns I have.
First things first; I’m going to enjoy this coming weekend in NC with my family. Upon my return, the real work will begin. I have to say I’m looking forward to my experiment. It’s only for 3 weeks. I’m ready and willing, albeit apprehensive, to take on this challenge and make my evaluation. This is the worst time of the year for me to be making dietary changes, with the holidays approaching. It will be a true test of my fortitude, I can tell you that. We will just have to wait and see!
“I may not be there yet, but I’m closer than I was yesterday.” ~ Author Unknown
- 3 pounds chuck roast
- 1/3 cup rice flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 large onion, sliced
- 2 (14.5 ounce) cans diced tomatoes, with juice
- 2 cloves garlic, minced
- 2 Tablespoons molasses
- 16 ounces frozen slender green beans
- Cut the roast in to strips about 3/4 inch wide. Trim most of the fat.
- Combine the strips of roast, flour, salt and pepper in a greased 6 quart or larger slow cooker. If using a smaller cooker, cut the recipe in half.
- Add the remaining ingredients and stir to mix them together.
- Cover and cook on low 6 – 8 hours or high 3 – 4 hours.
- Serve with rice or pasta.