Monday, September 23, 2013
So, hello. Yes, it's me. I need to slow down on these annual posts, don't you think? Ugh! "THEY" say writers are the worst about actually writing. I guess that makes me a TERRIFIC writer. But, I'm gonna try it again. Another gluten-free compadre on Twitter and Pinterest (@GFDougie) has lectured (I'm sure he'd say ENCOURAGED) me to do more tweeting on my gluten-free Twitter account and sharing. So, since this is the stereotypical day to start anything, I'm giving it another go. If you choose, and are on Twitter, I'm at @MilliNoVilli. I just changed it to that. I have to write it down here and there so I can find it later. Because I KNOW I'll forget it. I was quite tickled at coming up with that but it's way too kitchy for me to remember. Cool, I'm not.
Just a word of warning, I'm not one of those fancy cooks. I love cooking shows on tv, food magazines, cookbooks, cooking blogs, etc. But my own experience has no culinary schooling or even real medical expertise. I can only share what I've learned, what I like and what's going on in my own daily life. And it's not centered around my cooking or blogging. At least, not yet. If you stick with me you'll learn I'm midwestern, simple, cheap and very un-politically correct. You won't read long, lengthy, scientific rants about non-GMO foods, how eating non-organics is appalling or the scourge of red meats, sugar and butter. I grew up eating much like Ree Drummond's "Pioneer Woman" and Paula Deen...without quite so much butter. But, yes, VERY southern roots.
I didn't grow up battling gluten-intolerance or food allergies. I've been told I had some issues when I was an infant but I grew out of them pretty quickly. Fast-forward 47 or 48 yrs and I suddenly had digestive and other problems and couldn't find out why. I'm not one to go to the doctor much and after only about three different doctors not having much clue, I started researching for myself online. I concluded I needed to write down what I was eating and how I felt afterwards and when I experienced problems and what kind of problems they were. I think writing it down was key to finally seeing a pattern emerge. My body seems to take 1 1/2-2 days to fully react, making it a little more difficult to see. I started making a list of foods I seemed to be bothered by and one-by-one would take them out of my diet. With every food I eliminated the degree of being bothered would lessen. I ended up with a list of 6 foods: glutens, dairy, eggs, beans, rice, nuts. And when you consider our usual diets, eating became quite challenging. I learned that my gluten-intolerance was caused my the gluten killing off the villi in our intestines and that probiotics helps keep those healthy and active. Since I couldn't do dairy, yogurt was out. But I found an allergy-free supplement and took double doses for a few weeks to heal my "leaky gut". Once it was healed, I could get to work at improving my diet. In time, one by one, I managed to work some of those foods back into my diet. At least now and then. A little bit. Which REALLY does help when in social settings. And if I CHOOSE. I still have issues with more than just a little rice, nuts and beans. Glutens are still my worst and I really try to stay away from them as much as possible. I stumbled onto some help with dairy after visiting an uncle, who had become lactose-intolerant also. He could have lactose-free milk and said if he had some of it daily, it helped him digest a little bit of cheese or ice cream on occasion. REALLY? You know as soon as I got home I was zooming to the store for lactose-free milk! And I could also tolerate it well! YAY! So just being able to cook with a milk that tasted like milk and cooks well was SO helpful. And I also found I could do the cheeses and ice creams too. A little. Occasionally. And soft cheeses do much better than cheddar. Go figure. I have no idea why.
SO. That's a little about my journey so far. I'm sure I'll fill in some blanks now and then in the future. I will probably also repeat myself. I'm sorry about that. I seem to have come to that point in my life where I do that. I'll try to keep it at a minimum. Blessings.