There’s a reason I’m a germaphobe — I always have random medical stuff happen to me. Last year, it was mono (the 80s called and want their disease back) and a huge abscess in my leg (hello, crater on my thigh). This year? I underwent the most un-cool surgery ever — a partial toenail avulsion (it’s about as pleasant as it sounds). Not only that, but I have a billion allergies (not an exact count) and various skin sensitivities, including eczema.
I’ve long heard the benefits of a gluten-free diet. So, for three weeks, I’m going to adopt a gluten-free lifestyle, just to see if it makes a difference in my health. I’m not doing it because it’s the celebrity diet du jour — my grandmother had celiac disease, and I’ve often wondered if some of my medical issues are connected to gluten intolerance.
The idea of cutting out wheat and the like from my diet seemed daunting at first, but then I realized that I eat primarily vegetables, fruit, lean meats, eggs and nuts. Other than the occasional sandwich (see previous post) or pasta dish, I don’t eat a lot of gluten products. I know there is hidden gluten in many foods, so I’ll just have to do my due diligence to ensure that everything I eat is actually gluten-free.
An added bonus? The Eat-Clean Diet has a ton of gluten-free recipes available, so I’ll be able to stick to my normal meal planning routine. Another perk? I still get to eat these bad boys a.k.a. a mainstay in my diet these days.
Anyone have any tips for easing the transition to a g-free lifestyle?