(I meant to post this a few days ago. Oops. Too much going on…geesh.)
A member of the mercury support group posted about foods that might create problems for folks who are gluten sensitive. She had taken an expensive ($225) test for foods that the body reacted to as if they were gluten. A lot of the foods she reacted to are on the “safe” list for gluten sensitive folk.
And then another member of the group posted this link. Of course, coffee, chocolate and eggs are on the list.
As you can imagine, I was depressed that chocolate was once again mentioned as a problem for us. But coming off of a five day migraine means that something is wrong and I need to start looking at what I am eating.
Worse than that was the eggs and coffee. If you can’t eat grains, the usual stuff you would eat for breakfast is out the window…so eggs were an easy option for me.
So, I went searching for others’ views on this, and found a helpful links here . This makes more sense to me, because Dr. Natasha Campbell-McBride (GAPS), had eggs on her list for recommended foods. She even recommended raw eggs beaten with honey for their nutrient value.
I have been trying to get free range eggs, but that is hard to come by in my area. I came across someone who has eggs for sale independently of stores, and I plan on asking about the feed they use. As a side note~when I first saw the notice, my first thought was “I wonder if they take food stamps?” And the next happy thought was…”I don’t have to choose my food according to who will take food stamps anymore! Woot!”
On another site, coffee is debated (in the comments section) on whether it or the dairy creamer might be responsible. Dr. McBride states that we should not drink instant coffee, but that freshly made coffee that is somewhat weak can be in our diet.
Okay, I feel a little less constricted.
And I realize that chocolate IS a problem, but I seriously don’t know how I’m going to give it up. It’s an addiction, for sure. I think I’m going to have to approach it like an addiction and focus on one day at a time. It would be sooo much easier if it didn’t taste so good. And be comfort food.
Same with rice. I had purchased rice flour and made biscuits and gravy as comfort food…and now it looks like I’ll have to give that up, too. And the rice flour pizza, too. Arrgh.
One of the comments linked to this page. He explains gluten reactions a little more in-depth than most.
Another mentioned the gluten free society.