It’s been a few months that I started to have a gluten free diet. The months pass and I still have not had the opportunity to give you a feedback on my experience in naturopathy/iridology…I thought that I will decline the subject via different themes and changes that I put in my life to let you better understand the day-to-day effects on my body.
The first consultation took place at the end of August, when I was suffering from my peri-oral dermatitis. I thought maybe some of the causes could originate in what was going on within the digestive system because it is not uncommon to see skin problems arise in connection with what one ingests. Eventually, the cause of my skin problems was not related to my food diet.
Naturopathy taught me that I had an acidic organism with a spasmodic tendency. This was reflected in me by many ailments: fatigue (lack of sleep does not help either), sensitive eyes with repeated infections (I had several times styes and even a chalazion – Had not had one in 20 years!), Spasms in the stomach, digestive disorders, cramps…The list is quite long and these concerns can be alleviated by rebalancing the body. We talk about the acid-base balance.
So there are foods that will increase the acidity of the body while others will have an alkalizing action, that is to say will play the basic action at the pH. If you are interested, I will prep’ a post about these food categories in a more detailed way!
Gluten is a cereal that in the digestive system becomes acidic. As a result, it did not alleviate certain symptoms that I perceived and that I did not necessarily connect together, especially regarding to digestion. I knew only this condition and did not necessarily realize that it was “pathological” in a certain way.
To be quite honest with you, two or three years ago when gluten-free diet started to be more present in France, I thought it was a “trend” that was not necessarily of any interest – if only to develop a business without necessarily a background of truth. Today, I am glad to see that these foods are becoming more democratic and that there is more transparency on labels.
Where is the gluten?
Everything that contains wheat, spelled wheat, rye flour, oats, couscous, bulgur, etc. The list is long and in many industrial products you will find gluten such as for example soy sauce.
What are gluten-free foods?
The list is not exhaustive but I replaced wheat flour with buckwheat, rice flour, corn flour, coconut flour…The oats by the millet flakes that I find more digestible. I also found a corn couscous that is quite good. Gluten-free pasta is made from corn or quinoa flour, etc.
I consume more rice, quinoa, potatoes, lentils, beans than ever before – all the more so because I have a meatless and fish-free diet.
How have I experienced the change to a gluten-free diet?
Decreasing or suppressing gluten is extremely complicated. It is very difficult to escape when you start to decrypt labels. It is an integral part of our diet.
This is an important change on a daily basis that requires a pause before consuming anything. The whole process is to try to live it in the least restrictive way possible.
It was necessary to modify the composition of my cupboards – which allowed me to discover or rediscover certain ingredients. Cooking a lot on a daily basis, preparing my gluten-free meals is easier than when you consume a lot of industrial products.
On my organism, the effects were quickly felt. This caused a calming stage in me and especially offered me the opportunity to further understand my body, its needs and how is working. The majority of the repercussions were seen on my digestion. I discovered a more peaceful digestion, a less swollen belly and a more “normal” transit. This may seem trivial but all of it increases quality of life. When our organs are less harmed, painful, the body and our mind feel much better.
Never again gluten?
It would be a lie if I say I don’t every eat gluten. That happens to me – especially when I’m out. As I said, being vegetarian, it can be sometimes complicated to have many options of dishes and this especially as is added to the gluten-free equation. So when I’m at a restaurant or at friends’, I prefer my vegetarian diet and the gluten-free food comes next. If I can avoid it, all the better, if not I try to limit the quantities.
When at certain times, I have consumed “a lot”, the symptoms come back almost immediately. I then go into detox mode to eliminate as quickly as possible the gluten of my organism.
For example, I’m going to Morocco this summer and I’m a little worried about what I could eat. I hope I can avoid a gluten overdose!
What I miss most is bread and pasta. There are gluten-free options that are quite tasty. Nevertheless, the textures are not the same because the gluten contained in the wheat brings a more elastic and soft texture. When I feel like it, I eat it, I even enjoy it – by taking organic or good quality food.
It’s the same when I want to make a homemade pastry. I sometimes do my traditional recipes with wheat flour.
Everything is about quantity and balance. If I eat a pasta dish, I will not consume gluten in the following days.
You can find my gluten free recipes in the FOOD category of the blog.