Hi Anne, Sounds like you have lots of experience in this so I have some questions for you.
I react differently to different types of products that contain flour and I can't figure out if it's the wheat, the yeast (I've come to HATE the smell of the bread aisle at the grocery store), or the gluten, which is what makes flour gummy, yes? Or, maybe they are all present all the time. No, I don't think matzo or wasa breads have yeast, and having one English muffin feels ok, but one sandwich with bread and I wish I hadn't. So, what's the difference? You can see how easily I get confused. One question is, does following a gluten free diet mean staying away from every bit of wheat, in whatever form it's been turned into? That does sound difficult. It's put into everything. Do you ever use rice flour? The only ingredient listed on the bag I got recently is "white rice" so I used it to make a gravy. It turned out to be a bland gravy but there are probably ways around that. And, of course, there's still the "loaded with carbs" issue to keep in mind. And another question is what caused you to go to a gluten-free diet? Or, in other words, what were your symptoms that were relieved by your change in diet? (Personal question I know, a private reply is fine if you'd like.) I ask only because I'm trying to sort out what exactly causes me to feel so out of sorts physically sometimes... yeast, wheat, dairy products, eggs? And I've read recently that people can have an intolerance even for chicken, so there's another possibility. How did you find out that gluten wasn't good for you? Doctors and even a nutritionist I met with recently don't want to investigate any possible food intolerances. I wonder if an allergist would be more helpful. Thanks, Anne, for whatever advice you can offer. Sending you best wishes, Debra Shea [EMAIL PROTECTED] wrote: > > I'm not sure who started this thread, but I've been > following a gluten free diet for about 14 years. And I > eat very well, thank you very much! (a little too well, > based on the scale this morning LOL!) As far as cooking > GF, you can't go wrong with the basics - fruits and > veggies, grilled chicken, beef or fish (no breading of > course!) and rice (not pilaf) or potatoes. Paz's famous > shrimp recipe is GF and is to die for!
