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    After being sick my whole life with undiagnosable problems a docto from Uzbekistan diagnosed me as gluten intolerant. It took me 6 months to commit and really go GF but once I did my crazy tension headaches almost completely ceased. I used to spend up to 15 hours a day in extreme pain. It kept me from enjoying a lot of life. I now see gluten free living as the “second gospel.” It has truly brought me life again…but now I'm not feeling it anymore. My headaches are back. Muscle spasms, pain and tension are becoming a daily occurence again. I've been seeing a fairly alternative doctor and spending thousands of dollars on supplements and testing. She's diagnosed yeast overgrowth, heavy metal toxicity, hypothyroidism, low-progesterone, etc. I was doing better for awhile on a diet of no gluten, yeast, sugar (including anything sweet like fruit), corn, soy, dairy, and eggs. But when I started feeling better she said I could introduce some things back in (anything but gluten). I didn't do it very systematically so I don't know what the problem really is. I'm very discouraged. I don't know what to believe or what to do. My most recent stool test showed the presence of gluten and I have no idea where it's coming from. I need to learn more about grain free living. That could be the answer.

    Peter Osborne

    Sounds like gluten free whiplash to me.




    That's exactly what I thought when I read that article. I know rice is a huge part of my diet. Taking it out now is causing me problems. I just don't know what to eat every day. Most grain free recipes online focus on how to replace all of the cakes and breads in your life. I just need a plan for breakfast, lunch and dinner. Do you know of any good resources for that?


    I know quinoa and wild rice are not grains. However, the trick is to find a source that is safe and not cross contaminated by gluten or other grains. Does anyone have suggestions for this?  I would like to know myself.

    Peter Osborne

    Recommend avoiding quinoa.  It contains a prolamine that is very similar to gluten.

    As far as wild rice, contact these guys:



    oops I thought you told us before that quinoa was safe.  How about Buckwheat what is your thought on that?

    Peter Osborne

    I don't recommend it because of the high risk for cross contamination:




    Same goes for amaranth or any other processed grain like product.  Many people choose to use packaged flours (almond, coconut, etc) and appear to do well with them, but the risk for cross contamination is still there depending on the facility used to process the food item.Cry

    Brian Hamill

    Re: what to eat… I have started having a smoothie for breakfast. Like many, I started buying gluten-free cereals, and my girlfriend starting making me tasty, gluten-free bread. I realized pretty quickly that I felt great when I went grain free altogether, but started slipping back down again with the replacements.


    I bought a cheap single-serving blender at Target for $15.99.  I make a smoothie out of:


    1 inch of milk in the blender

    1/2 or whole banana

    3 or so large spoonfuls of plain or vanilla yogurt (without gelatin or weird ingredients)

    1 scoop of whey-based protein powder

    1/2 cup or more frozen berries.


    The measurements of all are to taste, and you can eyeball it to great success. Blend until it looks blended, and drink it right out of the removable vessel. So easy and tastes AWESOME. The protein helps it “stick to your ribs”.







    I started keeping a menu collection of meal ideas (breakfast, lunch & dinner). I'll give you a few examples below:


    Breakfast: Blanched cabbage wrap filled with avocado slices, and a little chicken or beef. I also do a cereal type thing where I slice up organic banana, add org. blueberries and strawberries, use almond milk and pour on a little flaxseed meal. I enjoy it.


    Lunch: typically I have leftovers from dinner the night before….so here are some dinner ideas:


    Dinner: Spaghetti Squash with simmered chopped up org. tomatoes (seasoned with salt, pepper, garlic powder, italian seasoning), cooked lima beans, org. zucchini sauteed.

    Cooked Black eyed peas, org. baked (in microwave) sweet potato, org sauteed spinach

    Org. Grass fed Chuck roast cooked in crock pot all day with mashed org. potatoes and org. steamed broccoli

    Also I like to make Red Beans and Rice – using wild rice and cooked in crock pot red kidney beans. Can have a vegetable on the side.



    Also the Glutenology Cook book has a great bread recipe!!! I love it!


    Hope that helps!

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