Day Four of Gluten Free

So, I can tell you that I don't feel any different so far. To be fair, I'm not expecting to yet. I imagine it takes a while to lower your inflammation from eating gluten all these years. And just like medicine, it may take a while to take affect.

Knock on wood, I'm going on two weeks no crashes. Go me! Maybe I'm doing okay with resting enough. I've also been walking some to keep from doing to 90mph, 10mph, 90mph, 10mph cycle. I'm trying to always stay at 50mph. I do this by reducing stress and taking breaks.

I found a good blog noting some of the gluten free breads today:
http://blog.julesglutenfree.com/2011/04/3-days-of-expo-in-6-posts-a-rundown-of-the-latest-greatest-in-gf-at-natural-products-expo-west-5-pre-made-gluten-free-breads/

I'm worried about my trip to the Bahamas. Not because I can't find gluten free foods (I could just do no carbs) but because I'm concerned I may not be able to afford it. It's very expensive in the Bahamas to eat. I've been trying to research it. Here's what I've found:
http://wayoftheceliactraveler.blogspot.com/2011/01/taste-of-paradise.html

The Wheat Belly

Everywhere I turn on the POTS facebook pages or blogs I see people telling me to go gluten free. It was even in the information I read about Adrenal Glands. After the thousandth message I figured it must be coming close to a sign from above. I'm going to try it out.

I actually committed to it 5 days ago. So far, I haven't made it one full day. I'm committed and really really want to, but gluten is everywhere. I'm reading The Wheat Belly by William R. Davis. It's very good at explaining it so us scientific minded folk will believe it and not think it's just some new fad soon to fade. He explains that millions of years of screwing with wheat's genetic makeup have yielded something far different that what wheat originally looked like. We've made the stalk shorter to help support the larger, shaft-less grain. We've made something all together different entirely. On top of that, we add yeast to make it rise.

That's about as far as I have gotten, but like it already. Here's a sample of what we had for dinner:

Ginger Glazed Mahi Mahi

Ingredients

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

And here is Bob's Green Drink:

He says you can omit the flax and hemp seeds if you want a lower cal version.

MY Green Drink (398 calories)

Add all ingredients (listed below) to a blender and blend until combined.

Supplements (218 calories)

• • 1 TBSP Ground Flax Seed (40 calories)
  • 1 ½ TBSP Hemp Seed  (80 calories)
  • 1 TBSP Dulse Flakes  (8 calories)
  • 2 tsp Maca Powder  (40 calories)
  • 2 TBSP Protein Powder (50 calories)

Fruits & Veggies (180 calories)

• • 1 Cup Fresh Kale (30 calories)
  • 1 Cup Frozen Spinach (30 calories)
  • 1/2 Cup Blueberries (35 calories)
  • ½ Small Banana (40 calories)
  • 1/2 Cup Frozen Pineapple (45 calories)
  • 20 oz. H20