What I learned from trying gluten-free cooking
You didn't expect to see the words "gluten-free" on this blog, did you??
Mr. FG has had some persistent inflammation/pain problems in his arm/shoulder/neck for quite some time, and in researching the problem, he came across someone who said that giving up gluten helped a lot.
Since he's tired of being in pain, he decided to give it a shot for a few months to see if he noticed any difference.
Unfortunately (or fortunately, depending on how you look at it), giving up gluten didn't bring any improvements and going back on gluten brought no setbacks.
So, on the downside, his pain problems aren't fixed. But on the upside, he doesn't have to have the headache of avoiding gluten for the rest of his life.
The kids and I did not eat gluten-free during this time period, but I did have to adjust my shopping/cooking a fair amount to help Mr. FG. And based on that experience I have a few observations.
America's Test Kitchen is, once again, a life saver.
I got two of their gluten-free cookbooks from the library, and they were quite helpful. I learned a lot about cooking and baking without gluten, and I was able to make my own flour blend, using their recipe.
The cast-iron cornbread is good, the pancakes are nearly indistinguishable from regular pancakes, and the pan pizzas were pretty good (the regular pizza was less impressive.)
In those cookbooks I also learned that you can use potato flakes in place of a panade (a bread/milk mixture) when you're making gluten-free meatballs and hamburgers.
The cookbooks also contain reviews of different products, like gluten-free pastas, gluten-free prepared breads, and so on.
The cookbooks focus a LOT on baking, but they do also contain some main dish recipes.
Aldi has some decent gluten-free stuff.
Not everything is tasty (the chocolate snack bars are terrible!), but the pretzels were really good. And the gluten-free wraps are very handy when you need a tortilla-ish product that holds together better than corn tortillas.
It's tastier and easier to focus on eating naturally gluten-free foods.
I did make a fairly decent pan pizza with an ATK recipe, but it still wasn't nearly as tasty as Pad Thai, which is naturally gluten-free.
It's more enjoyable to eat a hamburger in a lettuce leaf than to suffer through a crumbly gluten-free bun.
Potato cubes or rice make a tastier side than a gluten-free baked good.
Plus, fixing foods that are naturally gluten-free is just simpler. You don't need to make any weird substitutions or use special techniques. You just make the food like anyone else would!
Naturally gluten-free foods are cheaper.
You can make or buy baked goods, yes, but you will almost always pay more, even if you make your own flour blend.
But when you focus on making non-specialty foods that just happen to be gluten-free, you can save a lot of money.
Corn tortillas are a God-send.
I love me some Tex-Mex, and being able to use corn tortillas meant that I could keep serving up tacos and enchiladas and quesadillas (you just have to be a bit careful when you flip the quesadilla!)
Gluten-free is easier without celiac or allergies.
If I'd had to cook gluten-free in addition to avoiding corn or dairy or nuts, that would've been a lot harder!
And if I'd had to be religious about making sure nothing got contaminated with gluten, that would also have made things harder.
Cooking gluten-free pushed me in a good way.
I discovered that Jasmine rice is really tasty (and that Aldi carries it in big bags!). I cooked more with potatoes. We tried burrito bowls. We ate more main-dish salads.
Gluten-free eating is not automatically healthy.
While going gluten-free takes a lot of unhealthy foods out of the running, there are plenty of unhealthy foods that are gluten-free (Doritos, anyone?). So, I don't think gluten-free eating on its own is necessarily a path to a nutritious diet. You still have to be mindful not to replace unhealthy gluten-filled treats with unhealthy gluten-free treats!
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P.S. Several of you had trouble using the Ting link yesterday. That's because I coded it wrong. Sorry! Here's a link that should work properly for you.
I will have to try out those cookbooks. Are a lot of the recipes also egg and nut free? My son is allergic to wheat, dairy, peanuts, tree nuts, eggs and peas, so safe bread is a major pain! My husband and I also have additional food allergies to add to the mix, which complicates things even more. My daughter is the lone lucky one, that can so far eat anything without issue. Like your gluten-free period, we eats lots of potatoes, rice and corn. Massa (corn flour) is great for making tasty tortillas! Hamburgers and hot dogs are served bunless at our house. I do LOVE bread, though. So far, my cornbread is the only thing that tastes good and is allergy safe for everyone In my family. I wish I could find more baked goods recipes that would work for everyone in our house.
JenRR,
One of my kids is anaphylactic to wheat, barley, rye, oats, tree nuts, and dairy. The other has a huge list of allergies including corn, coconut, sesame, peanuts, tree nuts, peas, and almost all other beans and legumes. My husband and I have other foods we need to avoid. So I hear you! When the kid with the dairy, nuts, and grain allergies was younger, he was also allergic to eggs. I found a few great resources. Cybele Pascal has a cookbook called The Allergen-Free Baker's Handbook. None of the top 8 allergens or sesame. Though she uses xanthan gum, we stopped using it a few years ago. My rule of thumb was 1 teaspoon xanthan gum for every 2 Cups flour. Now I sub 1 Tablespoon potato FLOUR (not starch) for each tsp of xanthan gum. It works perfectly. You can also buy a product called Egg Replacer. It's a powder that, when mixed with liquid (water, rice milk, etc) mimics what eggs do in a recipe. It works well, but also has xanthan. There's also a publication called "Living Without" (used to come in magazine form, now I think it's only online). They not only have great recipes, but there's always a page in the back that offers various substitutions for different allergenic foods (not all of which are in the top 8 USA or top 9 Canada, Europe).
Canyon Bakehouse makes very good GF hamburger buns. For a large party, I ordered by the case directly from them (they ship frozen). You can also find them in stores like Whole Foods, Sprouts, etc. Food For Life makes tasty brown rice tortillas. If you warm them for just a couple of minutes, they're super pliable and great for rolling burritos.
Thanks, Cathy. I will have to see if our library has that cookbook, too. It actually sounds familiar. Thank you also for the other suggestions. I admit, I haven't experimented too much with all the subsitutes since they tend to be expensive. I also currently live in a small town without anything like a Whole Foods, so I have to order a lot of alternate products online. I will look into things, though. Always nice to have more options 🙂
JenRR,
I've seen the various gluten-free flours at even the most mainstream stores including Costco (if you're ever near one), Walmart, Publix, Kroger, etc. We like Bob's Red Mill. They sell both a GF flour blend of their own and a whole host of individual GF flours and starches. Since my kids have multiple grain allergies, I can't use several of the more whole-grain options. But for a flour blend that approximates all-purpose flour, try equal parts (we use 1 bag each, usually ~22oz/bag): brown rice flour, white rice flour, tapioca flour (aka tapioca starch), and potato starch (not flour). Sub this cup for cup for AP flour, but add 1 TBS potato flour (not the starch this time) per 2 cups flour blend. This will help make it sticky. You can do some internet searches for egg substitutes, but if you think of the egg as the leavening agent (as opposed to the binder), then the simplest thing is to make sure you have some sort of baking soda/acid (lemon juice, vinegar, etc) mix in your recipe. Often, if the recipe calls for baking soda, I'll add ~1 tsp lemon juice to water (up to 1 cup) and will add that to the recipe. Adjust the quantity and type of liquid for whatever you're making. I think cakes and cookies are the simplest to get good results. Good luck!
Jenn, my brother was allergic to all those things and more (tomatoes and all seafood are two that spring to mind). When we were little, my mom would make liver for dinner. He convinced her that he was allergic to that, too. So when she made the rest of us eat liver, she cooked BACON for.just.him! Oh, the injustice! Perhaps that's why I've been a vegetarian for almost 30 years, lol.
I'm just commenting to let you know that he grew up to be a strong, smart, productive, reasonably healthy man. He still has allergies, but they are not as bad as they once were.
Also, I tried to get him to taste Wow Butter (it's good), but he is afraid to try it because it looks so much like real peanut butter. If you haven't tried it, it's on the top shelf of the PB section at Wally World. It can be a lunchbox lifesaver.
Thanks, Diane 🙂
My husband had a lot of food allergies as a kid, too. He outgrow a lot of them, plus asthma (which my son also has), so I know there is hope! I have actually never seen Wow Butter. We use Sunbutter a lot, but it's always nice to have another food we can try!
I had to laugh at the liver story!
My boys are all gluten and lactose intolerant. We love the Aldi's pretzels! All of their gf bread/wrap products cause GI issues in my boys, so that is something to keep in mind. Some manufacturers use a ton of xanthan or guar gum to help the gf breads hold together and that can upset stomachs, even for people without food issues.
I have found that many normal baking recipes work just fine if I substitute King Arthur multipurpose gf flour for the wheat flour and water or coconut milk for the milk and proceed as normal. Gums are often unnecessary. Among Friends is gf baking mix company that realizes this and they offer a range of really yummy cookie and brownie mixes without nuts or dairy. Bananas make a great sub for eggs in many baked items.
Mr. FG probably doesn't want to hear this, but, I have recently switched to a basically vegan diet. Apparently, my magical falling apart age is 42!!;) So far after a few short weeks-(I transitioned slowly)- Oh, and I LOVE steak-the pain has almost left & I feel crazy better!! Worth a shot!!
Also, some folk have terrible reactions to very much chicory root (aka inulin fiber) that is used extensively in GF processed foods.
Yes, yes, and yes.
I'm always flummoxed when my celiac friends eat gluten-free bread. While it's completely their choice (and who could resist bread for the rest of their lives?!), I've always thought that it would be easier and cheaper to just eat foods that are naturally gluten free. My grocery store has a gluten free aisle, and I can't believe how expensive those foods are!
Whole foods, like fruits, veggies, and nuts, are healthier and more affordable than, say, a gluten-free pizza.
I think we hear "gluten free" and automatically assume that a food is healthier for you, but that definitely isn't the case. I'm very thankful that I don't have gluten intolerance, because probably 50% of my diet is based on bread! 🙂
If "50%" of your diet is "based on bread," then you might try putting yourself in your friend's shoes. They probably want to eat bread as much as you do. And if they have to be gluten-free, then they're likely going to buy some GF bread (and there are some decent ones) to fill that craving. Now imagine if someone suggested that they just skip the GF bread, just because it's gluten-free or more expensive than "regular" bread, and think about what that would mean for you every day if you had to just skip all the baked goods and only eat things that were naturally gluten-free. Sorry if I sound cranky, but I don't think you're being fair to your friends.
I so agree with you here! Why should they go without bread? It's there for them, it exist for this reason.
Sometimes you really want a PB&J sandwich 🙂 My husband has Celiac, and it's hard to give up all the "past" life. We have also found some very good GF breads through local bakeries - you wouldn't even be able to tell they were GF if you didn't know.
As has been pointed out, naturally avoiding gluten foods does lead to a more nutritious diet and probably less expensive. But eating the highly engineered substitutes for gluten tends not to be. Seems like many who go gf - especially those who do so voluntarily - forget that part.
But yes, bread is tasty. So are proper bagels, bialys, couscous, ...
Forgot to say - for sandwiches, I like rice cakes in place of bread. Not because I need to; I just like the crunch and lightness.
Kristen, has Mr. FG had a thorough medical checkup? Given the location/symptoms, he may benefit from an outpatient physical therapy or occupational therapy assessment (depending on who specializes in what in your geographical area). I am an occupational therapist, and I would be very suspicious of muscular, orthopedic, nerve, or soft tissue damage. A skilled therapist can tease out what the actual problem is, often more accurately than many physicians--and they can help make it better. I don't remember what kind of work he does, but if it involves repetitive movements, then he is set up for issues such as these. It doesn't have to involve heavy lifting--overuse can often cause serious damage (think carpal tunnel ... ). Just food for thought ...
I have several friends who are gluten-free, and it's a challenge. One of my friends also says that corn tortillas are a lifesaver. I also found some really good muffins at averiecooks.com which use mashed banana as the starch, and they were fabulous. I confess, I do get a little frustrated when I hear about people going gluten-free, not because of a celiac disorder, but as a "health" management issue--weight loss, etc. If you choose healthy grains and limit your intake, you get a lot of nutritional benefit from foods containing gluten ... anyway, end of rant. 🙂
Yep, he's gone to lots of doctors! And he's currently in PT. He was just getting a bit desperate after trying so many doctors/therapists and seeing no results.
Sorry to hear about Mr. FG's recurring pain. It can be so disappointing to hear that X isn't a solution because then you have to keep looking.
I did the PT thing after several years of a minor pain in my shoulder, after other methods (hot pads, cold packs, hot baths, massage) didn't solve the issue on a long term basis. About 6 months of 2x/week PT plus daily at-home work did the trick and the pain has not come back.
William, glad to hear you had good results! And Kristen, I hope PT is helpful for your husband. So frustrating! If you haven't already considered a pain clinic, that may be helpful, too, if his PT regimen proves unsuccessful. A pain clinic focuses on pain management through a variety of disciplines/treatments and uses a holistic approach.
Hi FG and Mr FG,
In my experience recurring pain and inflammation of shoulder, elbow, forearm and hand can be traced back to posture. And PC work, which does not help to maintain a good posture. So aols if this is something you have already tried, but what worked for me was: lunch walks, yoga, shoulder massage, frequent breaks. Theses measures, combined with shiatsu massage, ensure that I do not end up at the physiotherapist.
One general rule: if you have a complaint that lasts or comes back, and you are no sure where it comes from, go see a doctor. also arms/shoulder complaints when you have reason to be suspicious of cardiac problems.
Good look and get well soon!
Kristen,
You're spot on with your observations! As I mentioned above in response to someone else, my kids between them are allergic (yes, epipen allergic) to all grains with gluten, oats, corn, nuts, dairy, peanuts, peas, sesame, coconut, most beans/legumes, and melons. I joke that my older son is allergic to the 4th of July. Add to the mix that he's also vegetarian. Cooking and baking are a daily exercise in mindfulness. So many foods you might make to feed a family (think lasagna) aren't possible. Instead, I often make a "base" like rice pasta or potatoes, GF pizza crust or soft tacos, and everyone has different toppings based on what they're able to eat. There's no way to keep allergens out of our home because, aside from nuts, the kids are allergic to different things. So our efforts to avoid cross-contamination are super high. Some pots & pans and cooking utensils are ONLY for wheat & dairy, while most are strictly wheat/dairy free. When we had to replace our refrigerator, we bought a French door model. One side is always wheat and dairy-free. The other side has milk, "regular" cheese, wheat bread. I also try to keep the meat off the vegetarian's side. When we go on vacation we rent a house so we have a full kitchen. Even then, the first day, I have to go through and choose what we're going to use and thoroughly clean it all to remove any residue of allergens. It's a pain, but we've been doing it for 13 years, so it's just life.
The only things I'd add to your post are a) If you're not allergic, there are healthy GF grains, so it is possible to make substitutions; it's not a forgone conclusion that GF is necessarily less healthy. Though Doritos of any sort...yeah. And b) To those of us who use gluten-free flours and starches, and who are used to adjusting a recipe to mimic what wheat flour would do (say adding baking soda and something acidic like lemon juice or cider vinegar to get the recipe to puff up or potato flour to make it more sticky), I'm a bit put off by the characterization of that as "weird substitutions" or "special technique." It's just a different approach, but one that requires you to know more about what the various ingredients do in your recipe. Now I'm off to bake a birthday cake--the third one this month. When someone who *can* eat wheat, dairy, and nuts requests a cake that's allergy friendly, I know I'm doing something right!
I have the same issues as Mr. FG. I also thought it was gluten, but after much (!) trial and error I am finding that it seems to be some sort of additive that is in a LOT of food. I haven't been able to isolate it, or it goes by multiple names but it is in a lot of breads, prepared salad dressings and prepackaged foods in general. You just have to be very aware of how you feel after eating foods and be very careful. Some days I feel like I am down to apples and lettuce. I would suggest doing a week of nothing but natural foods (apples and lettuce) then introduce different things only occasionally.
Congrats on finding out that gluten is back on the table for everyone. I have a friend with celiac, and she is tired of it, but the bad results of eating a little gluten keeps her on track to staying gluten free. I also have a relative who went grain-free - no wheat, corn, rice, oats, anything -- and insists that it's healthier and everyone needs to try it. This relative does not have celiac or even a proven gluten or grain sensitivity. I use grains, but I try to use more of the ancient grains that haven't been hybridized. Grains can be a very healthy part of one's diet, and I don't plan to give them up, since I see no evidence that they are bothering me. And it will take a death sentence to convince me to give up my hot homemade bread! 🙂
That relative who went grain-free is now underweight, looks ten years older in three years time, has thinning, lackluster hair, and gets a cold, sinus infection, and/or some kind of stomach bug every year. Yet still insistently grain-free. Go figure.
Kristen I absolutely agree! It's much healthier and cheaper to eat naturally GF foods. I do love Aldi's GF bread and pretzels, but I don't eat those types of foods anyway, though I do buy them for hubby and my 15-year-old son.
The trouble with many GF convenience foods, in addition to price, is they're fat bombs due to their high carb counts. Potato, corn and rice starch can pack on the pounds unless kept to very small amounts.
Thank you for emphasizing the foods that are naturally gluten free taste good and can be simpler to prepare and easier to incorporate into family meals than making special gluten free foods (I saw that you were making things like Shrimp Pad Thai with rice noodles for your family, not just your husband. In a family with a member with Celiac or who must avoid gluten, the household may choose to become gluten free, unless eating out to avoid accidental exposure). I have noticed that many people are caught up in making everything gluten free even when the recipe doesn't work well and/or requires many different items from a specialty store/the Internet and that is true whether you make it from scratch or buy it (it is rare to find gluten free items in the grocery store without a very long list of ingredients). I am delighted that there are pasta like products that are gluten free and cereals that were easily tweaked by removing barley malt are indistinguishable from their gluten free replacements, but some items, like bread, may be easier to give up than replace. I appreciate cookbooks, especially ATF because you are assured that the recipe was made many many times with many changes to get it right before going to print, while a recipe on the Internet might have been made once and may completely fail when I try to make it. As always, I so enjoy your blog and how it makes me think as we try to be frugal despite life's challenges.
I have another idea for Mr. FG to try. I realized that corn syrup makes my joints hurt. I cut it out of my diet and I feel much better! Maple syrup also hurts my joints, even though it costs 8 times as much. I guess my joints are no respecters of price point. I know you make a lot from scratch, so he might not be having too much corn syrup, but if he drinks soda, that might be the culprit. Pepsi makes some sodas made with real sugar, so for my occasional soda, I go for that one.
I have a food allergy and I'm really quite suspicious when people claim that something solved their problem. Gluten appears to be the MSG or Aspartame of the 2010s, which is too bad since gluten is pretty awesome stuff.
Well, Gluten is not awesome if you've been tested and know it makes you sick. My 17-year old is gluten and dairy intolerant. I'm very glad for gluten-free hamburger buns, even if they do cost $1.00 each at the grocery.
My sister in law has celiac disease and she came to the same conclusion about GF items. She does eat GF bread for sandwiches and makes her own GF pizza but I think other than that she just eats things that are naturally GF.
My son can't have dairy or soy which can make meals and eating out difficult (especially since it could lead to a life threatening reaction). The rest of the family isn't dairy free so I often make multiple meals (or he eats a lot of left overs). He also eats things that are naturally dairy/soy free as many of the substitutes are just terrible. I do use rice milk for making pancakes and waffles but that is about it.
My gluten free, corn free, soy free, dairy free pancakes and waffle got a lot fluffier and tastier when I started using the liquid from canned fruit-in-juice as my milk substitute. You can use ordinary juice, but the stuff from canned fruit seems to have better texture.
I was allergic to wheat during my second pregnancy and my daughter was allergic for her first couple of years, so we did the gluten-free thing for about 3 years. I agree with all your take-aways, especially the being glad we don't have to do it anymore!
I was also dealing with PCOS, which meant I had to be careful of refined carbs, especially while pregnant. I did eat a lot more corn stuff than I should have (arepas are SO GOOD!) after DC2 was born, but we also used a lot of chick-pea flour. We ate a ton of Indian food including a lot of Dosa since I couldn't have naan or roti or white rice.
I'm not just gluten-free, but grain, starch, and sugar-free. That means using alternative flours that are still made of grains and starches are out for me. And that has made a HUGE difference in my life. Severe skeletal pain, especially in my back and shoulders is not just better, but it's GONE. My overall health (asthma, GERD, and other issues) is so much better. I was in a meeting today with other ladies my age talking about all their aches and pains as they get older and I could NOT relate because I'm feeling younger and more energetic.
My way of eating is frugal. I eat lots of organic green vegetables, eggs, fish, meat. I'm also dairy-free, so I substitute with coconut products. While the ingredients are more expensive because they are organic (sometimes I buy conventional when I just cannot afford the organics), I don't eat out, I don't buy packaged stuff, I cook all my meals at home, and I don't really snack so I'm not buying snacky foods. I simply skip fake breads, muffins, pasta, etc. I'm not out spending money on gluten-free products or fake flours, I'm just eating real food. It's not difficult, either.
I'm sorry that Mr. FG didn't find a dietary help for his pain. There may still be other things in his diet contributing that are worth looking into, but that's up to him. I'm so glad I found what was contributing to my pain and eliminating it has been very successful.
So sad that Mr FG is still searching for the root cause of his pain. I feel very fortunate that my sister pushed for me to take a food sensitivity test that was able to identify the foods I'm sensitive to (in varying degrees). My reactions (nasal stuffiness, joint pain, GERD, general inflammation) are sometimes immediate, but mostly manifest several days after I eat the offending food. Because of the delayed reactions and the number of foods I'm sensitive to, I never would have figured out what I was reacting to without the blood test. Found out my BIG culprit was eggs. No more eggs (yolks or whites) for me. Less severe sensitivity to most dairy, gluten, soy, and several types of bean. If my consumption is infrequent and only small quantities, I can cheat a bit without feeling it, but I try to only do that for things that are TRULY worth it. Otherwise I end up sitting at my desk at work 4 days later, flexing my fingers and sighing.
All the best to you all in searching for what's causing his pain.
I use the following recipe from Jamie Oliver for jasmine rice: one can of coconut cream, one can of jasmine rice (fill the coconut cream can with rice to measure), one can of water (ditto). Cut the top of of a (clean!) lemon and place it in the middle of the mixture. I pop that in my rice cooker and boom, it's done and delicious. I squeeze the lemon into the rice when it's done and mix it together, but I love lemon and I'm not afraid of it being extra tangy. (Watch out for lemon seeds.) Of course, with your large family, you will probably need to double that.
Thanks for sharing this recipe, it sounds yummy! I am going to try it.
Has Mr FG had his gallbladder checked? I am sorry that he has had such long standing pain. It is horrible to endure. I do hope you find a solution soon.
When my youngest was about 13 she had problems and someone thought she was coeliac. She hated the foods and we were very happy when she was given the all clear. In Australia eating gluten free is huge. Some people are spending lots of money unnecessarily. Nutritionally these gluten free foods can be worse for you.
Does he use his phone while laying down? That turned out to be the source of my chronic neck and shoulder pain.
I've been making GF foods for a couple months since I cook once a week for a family that has Cancer. Dad has gluten intolerance. I have noticed several things- meats & vegetables & dairy are naturally GF. Baking with GF flour requires more sugar than I thought. The batter may taste extremely sweet but once it's baked, it loses half of the sweetness. Weird. Baked goods taste ok, sometimes dry or grainy. I did make a vanilla cupcake with homemade lemon curd filling and homemade lemon cream cheese frosting. Pretty impressive. I made a pumpkin nut bread but needed to put powdered sugar on top due to the loss of sweetness. Otherwise, it was moist and lovely. I use a GF flour with xanthan gum already in it, otherwise it would have to be added to the mix. And where can I find xanthan gum on the shelf?? I'm still experimenting with GF flour and haven't attempted homemade bread. YET.
I hope Mr. FG is able to get some relief from his pain. Does he have a "frozen shoulder" or a pinched nerve? Gosh, I hope it can get it figured out!
I saw a British program called The Food Detective. They did a blind test of a regular vs a gluten free diet and found no difference. More of the regular group complained of pains after the test.
Well said. I always tell clients to avoid thinking everything is a one to one replacement as GF. Most end up eating better due to less processed foods.
Have u tried brown jasmine rice? TJ sells it---it smells like buttered popcorn when cooking!
I didn't take the time to read through all the other comments so maybe this has been suggested already. I used to have achey neck and shoulder pain. I had a problem with my neck getting stiff and couldn't turn it to the left. Someone suggested I quit using a pillow so I did. It was really hard but it has made a world of difference to me. I haven't had a stiff neck in years. Just a suggestion. Blessing, Gretchen
I follow a mostly gluten free diet because it helps with hot flashes. I have found that it is generally easier to look beyond bread products rather than replace them. I do bake with almond and/or coconut flour occasionally but abandoned using non-wheat grains after considering the lack of health benefits to using them.
Good luck to Mr. FG in getting this figured out and rectified.
My husband is gluten intolerant (not celiac) and honestly we are so used to it now that cooking for it is easy. We don't buy much "prepared" gluten-free products. He mostly stick with whole food. Smoothies for breakfast, salads for lunch, and whatever we make for supper. Myself and the girls eat whatever. At first it's overwhelming, granted.
I'm sorry that Mr. FG has such pain. I have chronic pain in my head, neck, shoulders and right arm from a TBI/whiplash injury. Two years after the incident they finally got me in PT, aNd it took a solid 6 months to get any relief from the pain. 20 months later I was discharged from PT with minimal pain. Since then I've had two babies, and the pain has returned. all that to say,p that I've been praying that you would identify the root cause of the pain and b able to address it. I have found that anti inflammatory foods (herbs, most veggies, fruits etc.) help relieve really bad spurts of pain, and caffeine makes the ache worse. Food and eliminating foods hasn't cured me, but it helps to alter my diet when I get sharp intense spells. Also herbal rub. It is $8 on Amazon and has everything mint and menthol, and sometimes it cuts the pain enough that I can fall asleep comfortably. Just wash your hands well afterward so as not to spread the lotion where it ought not go! Praying for wisdom and relief for Mr. FG!
Hi Kristen,
I have the same issue. I have been a correctional officer for over 15 years. Mostly working the main control rooms. Kind of my specialty. It is a really old penitentiary however. So when they built it they were not thinking of ergonomics. Therefore I have to hunch over a lot and really think of how I am sitting. After having my second son I really noticed that I was starting to fall apart physically. I was always in pain. I now visit my chiropractor once a month and get a massage beforehand. I also take glucosamine/chondroitan that he sells from his office. I tried other brands of the supplements, but they were not as good. So I fork over the money. Well worth it to not be in pain. Good luck to Mr. F. That sucks soo bad to be in pain!!
I went gluten free years ago when I has a bulging disk and it was light night and day when I gave up gluten. Sorry it didn't help your husband. Have you thought of a TENS unit? Which stand for transdermal electronic never stimulator, sounds scary but it just send Littles pulses to disrupt the pain and get them flowing correctly. This helped me with neck and back pain. You can buy them online for cheap. Walmart has a great one for around $30, you definitly want one you can adjust that has cords so you can see the settings, not the ones icy hot and I think Tylenol have come out with.
Thanks for the tip! I wasn't aware of those machines.
There are other foods that are associated with inflammation besides gluten. Have him try to eliminate nightshades from his diet.
My daughter suffered chronic pain in her shoulder, shoulder blade and neck area for a couple of years following a swimming injury. She's 16 now and after over 2 years of chasing down a benign bone tumour, she had months of physio which reduced her pain levels a little but her problems were solved almost instantly when she saw a chronic pain specialist who gave her shots of a magnesium solution in the trigger points of the chronically spasmed muscles. She now takes large doses of magnesium glycinate to keep her muscles healthy and can finally swim again. And it turns out the benign tumour was never a cause of the pain and if they had treated the original shoulder injury properly instead of chasing down the tumour she wouldn't have suffered so long.
Check out The Joy of Gluten Free Baking for an awesome gf flour mix that is waaaaay cheaper than buying pre-mixed gf flour, and leads to almost identical results as AP flour. Agreed, much of the time it’s easier and healthier to eat naturally gf foods, but when you want a fix, you want it to actually TASTE like a fix! This flour mix saved me on an emotional level during the 3 1/2 years I had to go on the low FODMAP diet.