[Restaurant Review] Buddy’s Pizza

Posted by Obake on Jul 16, 2011 in Restaurant Reviews

This is a review for the Buddy’s Pizza on Van Dyke.

Ah pizza. The junk food I miss most outside of donuts. To my surprise, there are a few places you can get gluten free pizza around Metro Detroit. We really like our pizza you see! So I chose Buddy’s pizza because it was close to me, and because I’d heard several really good reviews about how good it was from other celiacs in the area.

It says right away on their sign they make a gluten free pizza, which took the guesswork out of it. I ordered a pizza that had ham, onions, garlic and pineapple. They cost about $10 for a base pizza and the toppings are the same price as a regular pizza to add. It is a 10″ pizza, so it isn’t really that big, meant probably for just one person, though me and my dining partner shared one.  But oh my is it ever delicious. They manage to make the sides of the dough crispy, and its soft and chewy on the inside. The toppings are all fresh and just a tiny bit crispy, and the tomato sauce is very flavourful. I’d say despite the size, it makes up for it in deliciousness, and is definitely worth it if you live in the Metro Detroit area!

Grade: A

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[Restaurant Review] Thuy Trang

Posted by Obake on Jul 15, 2011 in Advice/Tips, Naturally Gluten Free, Restaurant Reviews

This is a review of Thuy Trang on John R. Rd., Madison Heights, MI.

There is one thing you can eat without any problem among Asian food, and that is Phở. What is pho? It is a savoury soup made with beef broth, herbs (usually with a heavy anise flavour), rice noodles, and various kinds of meat and vegetables. Every restaurant has a subtly different way of making this. Most of the places along John R, also known by some of the locals as Lil Saigon, are air conditioned, making it a year-round meal. It is pretty much the only thing I got at Viet restaurants, even before I went gluten free.

There are four or five places you can get pho in this area alone. But my favourite of these is Thuy Trang. It is a tiny shop that seats maybe 45 if it were completely full, and it is late in the evening, so it is recommended to get there before 8pm. They serve other food, but if you look around at your fellow diners, you’ll see that the main attraction is the pho. This is a sit-down place, and I recommend that you have a bit of time to eat.

You can order your pho any way you like, from the medium-cooked beef slices with meatballs (my favourite), to a full deluxe bowl, which has medium cooked beef slices, beef tendon, beef tripe, and meatballs in it if you are feeling adventurous. The meatballs I should point out now are gluten free (I checked), and are nothing like any sort of meatball you’ve ever had. They’re chewy and dense, made of just meat, tendon, and spices, so you may not like them, but I recommend that you try them at least once. You can order any bowl with extra of something you like, or omit things you don’t like. It comes with a very large platter of bean sprouts, Asian mint, jalapeno slices, and slices of lime. You can put as much or as little of these as you like in your soup, and I am especially partial to the bean sprouts.

I also had a Vietnamese iced coffee, which is strong iced coffee with sweetened condensed milk on top. Very good and recommended.

Be aware that the hoisin sauce that is on the table is not gluten free, so avoid it. The sriracha however is gluten free, so you can have as much of that as you like, but it is hot, so don’t put it in unless you like hot condiments. Also, while beef pho is gluten free, chicken pho may not be (chicken boullion and soup starter often has wheat, while beef does not), so always ask. Likely though, every shop in this neighborhood does not use instant stock.

Though this place is probably not entirely safe to eat at if you eat the other food, the chances are strong you will come here for the pho, which is safe to eat. Thus, this restaurant gets an A. Highly recommended.

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[Recipe] Sesame Noodles

Posted by Obake on Jul 14, 2011 in Gluten Free, Recipes

A simple dinner I made tonight that is perfect for the hot summer weather we are having. Vietnamese markets are awesome places for getting cheap rice noodles in Metro Detroit, and John R road has quite a few of these, the biggest being Saigon Market. Last time I went shopping, I bought a lot of Bahn Pho, which are thick rice noodles that are used in the Vietnamese soup, Pho. They make a great anagram to spaghetti, and can be used in any application that requires spaghetti or udon noodles. Today I used them in a cold noodle salad, because it is 83F here at 2am, and there is no way I’m going to eat warm anything.

Start out with 1 lb of the medium sized Bahn Pho noodles. The sizes refer to the thickness of the noodles, and medium is closest to the familiar long noodles we are accustomed to. You can get them in sizes from small, clear noodles that are finer than angel hair, to huge flakes.

Second, you’ll need Gluten Free Tamari made by San J, which appears to be the only company besides Kikkoman that makes soy sauce or tamari that is gluten free. I got it reasonably priced at Meijer, which appears to be the only place that carries it.

Third, Sesame oil and sesame seeds. The best place to get these are Fuji Market or E-Mart.

Fourth, any sort of veggies you feel like cutting up. I used courgette, onions, and water chestnuts in mine.

Fifth, meat, if desired. I used the rest of the pulled pork in the first dish I made from this. Any meat or tofu is fine.

Bahn Pho will get gloppy if it is overcooked, so cook it only about 6-7 minutes. Drain and rinse until the water runs clear. Add the oil, tamari, and sesame seeds. Mix, then add the vegetables, mix again, and add the meat. Eat promptly.

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[Restaurant Review] Sala Thai

Posted by Obake on Jul 13, 2011 in Advice/Tips, Restaurant Reviews

This review is for Sala Thai on 14 mile road between Dequindre and Ryan.

One thing I’m learning about this area is that if your server does not speak English as a first language, you will have problems explaining why you can’t have wheat. It’s not their fault, and I will probably be ordering multilingual celiac dining cards in the future to avoid this.

Thai food in general looks like it is safe at first glance. Rice noodles and the like give the illusion that it will be safe. It is not. And you won’t be able to explain it well enough to get through to a server that mostly speaks Thai. There is a reason though, and its not obvious. This time, it had little to do with the language barrier and everything to do with Thai “secret sauce”. Now, I did explain that I was allergic to wheat and could not have soy sauce. Fine, there are things that have the Thai sauce in them and that’s ok right. Nope. The first thing, is that if you ask them to tell you what is in it, they’ll tell you the name, but not what is in the sauce itself. Because its a “secret”. So, what is Thai Secret Sauce? It’s a sauce called Golden Mountain. It is NOT safe for celiacs to eat. But because it isn’t soy sauce, they won’t tell you this. I had to look it up.

This is where the problem comes in. I tasted it, tasted something like soy sauce, and put it down. Explained that I could not eat it because it contained wheat. What happened next was a bit shocking. They took it, and threw it away. Was I asked if I wanted a replacement? No. Did I pay for the dish that was discarded and which my dining partner could have eaten, that we asked to be put in a takeout box so he could eat it? YES. I would like to repeat that. I paid for a dish that was thrown away, not asked if I wanted a replacement, was ignored when I asked them to put it in a box instead of discarding it, and then I was charged for it.

If that hadn’t happened, if I had gotten the food in a box that my dining partner could have eaten, and not wasted his money, I would not be upset. Sala Thai is a relatively expensive place to eat, and said entree was $12. That is a hell of a lot of money to pay and not get any food. I am not afraid to say I burst into tears at this, both at the prospect of being sick (which I was, for the record), and the fact I’d wasted $12. Though I love that place, I won’t be going back. If they had not discarded food I paid for, I would give this restaurant a C. As it is, I wish I could give it an F.

Grade: D. Don’t bother unless you have allergen cards, and prepare to be disappointed.

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[Restaurant Review] Detroit Red Hots Coney Island

Posted by Obake on Jul 13, 2011 in Advice/Tips, Restaurant Reviews

This review is for the Detroit Red Hots Coney Island on 14 mile road and Stephenson highway.

I want to start out by saying that diners and coney islands are going to be the bane of your existence if you are celiac. They are rife with cross-contamination, and this place was not an exception sadly. I say sadly, because though this place is now unsafe for me as a celiac, it’s a great place to eat if you are NOT celiac. Do not misinterpret this as a bad place to eat overall, because that is not what I am trying to say, its just a bad place for celiacs to eat.

There are a few things about diners in general that make them unsafe places to eat:

1) Cross contamination. Often the grills are not wiped down between courses or freed of gluten before cooking a new course.

2) There is wheat in things that you don’t think there is wheat. Like using flour to make shredded potatoes crispy.

3) Servers are usually unsympathetic to you. Many will take offense or worse to your request.

I am going to say right now that some of this is bad judgement on my part, but that doesn’t change my opinion. After looking over the menu, there are a few things that looked safe, which amounted to omelets and salads. Strike one. I saw steak and eggs, and thought, “Hey, that sounds safe!”, so I ordered that, specifically without toast. When it arrived, what was on the plate? Toast. I try to explain why its a bad thing that there is toast on my plate, and it turns into an argument. Finally, tired of arguing over it, I give the toast to my dining partner and because I am starving at the time, and throw caution to the wind and eat it anyway. My first warning should have been that the steak tasted like pancake mix. Regardless, I eat it all, because I am hungry. I will find out later that everything I ate was contaminated, and suffer for a day and a half with a feeling that is akin to drinking acid. I am not particularly keen on ever repeating that.

If you didn’t guess already this restaurant gets a D. I am sad that I have to do this, because I loved that place, but I can’t risk being that sick again. This place is entirely unsafe for celiacs.

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[Restaurant Review] Chipotle

Posted by Obake on Jul 11, 2011 in Advice/Tips, Restaurant Reviews

This is a new section of the blog that will be updated as I experience it. I found when I first went gluten free that it was difficult to navigate eating out. A lot of the businesses on the Gluten Free Registry  are chains, and the coverage was spotty. I am still having trouble with finding resources in Metro Detroit, so I’m making some! Mostly, this section will be used to relay my experiences with local restaurants that are NOT chains.

I am going to rate my experiences with a simple system:

S –Has an all gluten free menu, free of cross contamination.

A –Minimal effort required to order, food is great, has celiac friendly menu or a great majority of their food is gluten free.

B –Requires some explaining to order, food is good, doesn’t have celiac menu/doesn’t cater to celiacs.

C –Requires extreme explaining to order, food is mediocre or not on par with a gluten-containing option, very few/no celiac friendly items on the menu.

D –You will not be understood when you place your order, cross contamination occurred, and/or the chef/server was rude or unaccommodating. Going to a place with this grade will probably anger/frustrate you and probably make you sick. Proceed with extreme caution if you do go.

For those not in the know, Chipotle is a fast food joint that sells Mexican food to go, most of it grown and raised sustainably. This is one of the few fast food restaurants where the majority of the menu is safe to eat. They are ok with changing their gloves to avoid cross contamination, and while their corn says they might have some issue, I didn’t have an issue with their corn salsa, even though I am moderately sensitive to cross contamination. This review is for the Chipotle on 16 mile road (Big Beaver) and Crooks Rd.

I purchased a burrito bowl, which is basically their giant burrito…in a bowl instead of a tortilla. Its the same amount of food as the tortilla wrapped burrito, and they customized it the way I wanted with no fuss at all. I got what I would have gotten in a tortilla in the past, and I found I didn’t really miss it at all. I also got the lime salt tortilla chips with guacamole, which I was happy to see was safe to eat! All the food was fresh and delicious, in the same portions as everything else they have there, and I didn’t feel awkward while ordering.

Grade: A

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Embracing Ethnic Food And Revisiting Old Favourites

Posted by Obake on Jul 10, 2011 in Advice/Tips, Gluten Free, Naturally Gluten Free, Shopping

One of the positive things about going gluten free is having to search for alternatives, and finding amazing things I never knew about. I have a real tenancy to reach out and try food that is unfamiliar. Before, it was adventurousness, now it is integral to widening my food choices. But it rekindled my love for trying new things and experimenting. I have the luck of living in Metro Detroit, and being surrounded by all kinds of cuisine from many countries with varying availability. In particular, there is a rather large population of people from Asia and the Middle East.

Don’t be afraid to go to these places for food. You’ll be amazed at the things you will find with a little bit of adventurousness. Also, a lot of things that are very expensive at a familiar market or a health food store are often very cheap at these markets, and it can save you serious money. If you have these places in the area you live, take advantage of it, even if it means a drive to the next closest city. It is actually worth the gas money to drive out of your way for this stuff.

Today, I went to Saigon Market and purchased 8 lbs of various gluten free flours and starches (rice, glutenous rice, tapioca, and potato) for about $10. I even found bags that already were mixed with starch so they were ready for baking! To get that same sort of thing elsewhere can cost as much as three or four times that much. I even found rice noodles in familiar and not so familiar shapes! And a sesame candy that I had to ask how it was commonly eaten. Fuji Market yielded shirataki noodles for $1 a package, which is a steal compared to the almost $4 the health-food store wanted for the same product. Tienda Mexicana had PAN, which I make arepas with (PAN is 5pts per million, which counts as gluten free). E-mart had brown rice, more rice noodles, and is one of the few places in the area that carries gluten free soy sauce.

Then there is the question of familiar shops like Aldi, Trader Joe’s, and Costco. If you have these in your area, its worth it to shop at them/get membership. Costco carries things like quinoa in huge bags for $7 for example, along with a large selection of naturally gluten free things in large supply. Their price for quinoa I’ve not seen matched anywhere in the area per pound. I am a somewhat uncommon shopper there in that I only get 5 very consistent items with a few impulse or “lets try this” items. I generally get my meat, cheese, soy milk, eggs, and mushrooms there.

Aldi and Trader Joe’s you should know are owned by the same corporate trust (the respective owners are brothers), and thus there is actually significant overlap of the same items with slightly different packaging. That isn’t to say that you shouldn’t shop at them both, you should, but for different reasons. Aldi is better to shop at first, for all of your staples, frozen, and canned food. It has less of a selection (though that is changing!), but you’ll see that on almost all their packaging, they do clearly label allergens, including gluten. Trader Joe’s also clearly labels gluten free items, and it appears to me from reading labels during all of my shopping that Aldi is actually stricter in it’s labeling. Trader Joe’s is great for selection, you’ll pay about $0.50 more for staples, but their selection of snacks, coffee, and specialty items is competitive. Some things are better than others however, and I advise you to stay away from the sorry bread, but they just got in gluten free rolled oats. Certified. Dedicated fields, everything. And at $4 for 2lbs that is absolutely the best deal I’ve ever seen for them! I can have oatmeal again without going broke!

That is a theme that will recur on this blog. Cost. While I believe in shopping locally, and the point of organic food, the reality is that I can’t afford those things all the time. I do what I can. Personally, I’m gutted that the farm stand didn’t return to its post this year, because that was where I got all my produce all summer last year. But the farm that it comes from is an hour and a half from here. That is not a reasonable drive for me. I do what I am able to, and please don’t think less of me that I can’t do it all. If I could afford it, I would buy locally sourced everything, organic things, all of that. But I can’t. It is very likely I will never be able to. I am not alone either, and I consider myself lucky to have so many options.

Also, I want to prove that gluten free totally IS doable on a small budget. It doesn’t have to be expensive! It does however take a bit of digging to find the best deal. And a willingness to cook. And well, a willingness to try new things. I am finding that rather than try to mimic things that I’m familiar with, I can find delicious alternatives to eat instead.

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Coping With Big Changes

Posted by Obake on Jul 9, 2011 in Advice/Tips, Naturally Gluten Free, Ranting

I would not have taken this on if my hand hadn’t been forced. Though its more resistance to change than anything. I don’t deny that I eat better and healthier as a result of the change, and it has very noticeable health benefits for me. But it is hard. I want to say here that it will be easy for you, but it won’t be. I hoped that too. Unless you like things being overly complicated, it’s not going to be easy.

But, at the same time, the things I thought were going to be hard weren’t. I thought of it like a pathogen, or a poison, which helped get me into a mindset to avoid it, though getting sick from it later really was the thing that hammered it home. It forced me to really look hard into alternatives. And not just things that mimicked what I was used to, but new, exciting things I’d never tried to make before! It should be said that I do not have a job, and have a fair amount of time to dedicate to cooking, so my experience likely will not mirror many people’s experience. Though having time to cook, and having the ambition to are two different things. It’s further complicated by the fact that I tolerate heat poorly, and it is high summer without AC, making it unlikely that I will be doing much standing at a stove.

I have a slight advantage in that I was already familiar with checking labels and reading ingredients, because my father had wheat (celiac maybe, I am not sure and can’t ask), corn, and soy allergies. I had thought naively that I would dodge that genetic timebomb. Nope. I was taught to cook though, so I also had an edge there, I would not be starting from zero here. But the scale is really huge. Like corn, wheat is pervasive as an additive, and those first few days I had to adjust to the reality that I’d be checking ingredients again for myself.

Those first days were hard though. Because the scale is huge. There is suddenly this whole world of things that you can’t eat. And if you live in a culture that likes things like bread and noodles and the like, it’s very difficult to avoid. Comfort foods were suddenly not allowed. Whole aisles of food at stores were full of items I could not eat. Some of the enjoyment I got out of trying new things was now complicated by the question of whether or not it would sicken me to consume it. There is still a lot of frustration to pick up something and see its on the forbidden list. My quest for soy sauce or tamari that is gluten free has been a measure of hell. Its a horrible feeling to crave something and know it will make you sick to consume it and you want it anyway. It’s not about willpower for me though, its about not getting sick. I had a taste of what it felt like to be well, and it hardened my resolve. I still want a cookie dammit!

I find that I don’t miss bread that much, and that I treated it as a vehicle for carrying food, rather than ever enjoying it for what it was.

I am still working through it, and I didn’t tackle everything at once. A few days were dedicated to trying to figure out how to feed myself without noodles, which I’d been leaning on heavily as a source of cheap, quick food. The next day I cleaned out the wheat containing food in the upper cupboards, then the lower ones, and put them all in a box. I am still unsure what to do with the box, and though the husband has been given the go-ahead to eat some of it, he can’t cook, so some of it will have to be inevitably given away. I had to replace many things, and it cost a lot of money to restock everything that I’d had to eliminate. I am still not comfortable with that fact. Yesterday, I de-glutened everything in the kitchen, and with a heavy heart, put my beloved bread machine in storage. Not easy. Especially for someone that loved baking. There are still things I need to replace in my kitchen that are irrevocably contaminated that I don’t have the money or time to replace right now. I am now reasonably safe from contamination in my own home.

I didn’t expect eating out to be so difficult, frustrating, and infuriating. I burst into tears at a Thai restaurant yesterday because I ordered something that had wheat in the sauce, knowing that just the few bites I’d taken would have dire consequences later (and I unfortunately wasn’t disappointed). It’s hard because it’s hot, and I am disinclined to cook for myself in the heat, and eating while we do our other errands is convenient. Since getting sick from contaminated diner food, I am intimately aware that a misstep that I take or the ignorance of a chef or a server could put me in serious pain. But I’m also finding support in unlikely places too! I am becoming more aware of which places may have gluten free options, and which places have entire gluten free menus. Its a lot of information to absorb. It also excludes a lot of small eateries that are my personal preference to chains, so even though there is a lot of info, it’s incomplete. I feel like someone turned the lights out on me and my eyes are adjusting to the light, and it’s taking a long time for my surroundings to be clear.

I am intimately aware that I have 5 months in which to prepare for what I call the “eating” holidays. You know the ones, the major ones that you gather with family and friends and eat until you are so full you feel like you’ll burst. An added complication is that these are my in-laws, and none of them are intimately aware of allergies in the way my family was. It makes me want to cry thinking about it. Because most of the advice I have gotten is along the lines of eating before I go–which defeats the point of going, bringing your own food (rude), or trying to impress the seriousness of the situation to people that will likely not “get” it and risk being ill for a good meal, or worse–not going at all.  None of these options are great ones. I don’t know what I’m going to do, but I have time to figure it out.

One step at a time, like everything else so far.



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Trendiness and Diets

Posted by Obake on Jul 8, 2011 in Ranting

In my previous post I covered how I felt about being a fat celiac, and now its time to cover more ground on the topic of celiac as a trendy “diet”. It has been the trend for people without sensitivities/allergies to wheat to go on a gluten free diet for the purpose of losing weight. Besides the fact that diets don’t work long term, and all that jazz, I kind of resent these people.

Sure, it means that gluten free options are more widely available, and more people are aware that it exists at all, and for that I am thankful. However, because it’s trendy, it means that even though we have increased visibility, it also means that we are taken less seriously. Because those people for whom it isn’t a dietary restriction, they can stop at any time, and a minute amount of gluten, say, from a contaminated grill, is unlikely to hurt them. It’s easy for the public to take this into stride that it is just another diet, and act accordingly, not knowing perhaps that it could hurt someone. And it WILL hurt someone. It is hard enough to navigate eating out without this added complication. It’s hard to explain to friends and family how important it is if they think of it as a “diet”. Diets can be dropped. This cannot be stopped, ever.

Eating gluten for me personally means a resurgence of symptoms and physical damage to my intestines. I will pay for it if someone makes the assumption that this is a diet, and not a very real dietary restriction. To me, this is serious. To all of us this is serious. It would be like saying to a diabetic that they should just have a piece of cherry pie, despite the fact that it could seriously hurt them in the form of increased blood sugar. It’s that kind of restriction. But its not treated like it.

Then there is the whole other matter of companies jumping on the gluten free bandwagon because….its trendy and will make them money. I feel like they take advantage of people by doing this. Especially since pretty much any gluten free processed food is already very expensive. But really where it hits home is Gluten Free Bisquick. I’ll be making a post about flour later, but what I want to point out here, and what Glügle pointed out is that it’s expensive compared to the alternative mixes per ounce.

Ever seen gluten free bread? Bagels? Any bakery item? Note how expensive these things are, and how little you get. And no, it isn’t because the flours are more expensive. It has everything to do with profit. Those things don’t taste as good as what they’re trying to mimic either, to add insult to injury. I am encountering a lot of this deliberate price gouging because a lot of these companies realize that we don’t have many choices to begin with, which means its more likely we’d be willing to pay their price for it. Especially because some of these foods are the only gluten free processed food available to some people and they have no choices. We are creatures of habit, and not all of us have the time to dedicate to cooking for ourselves, and like vultures they sink their claws into us for it.

So we are at an awkward crossroads between having more options than ever before, yet being taken less seriously as a result.

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The Tale of the Fat Celiac

Posted by Obake on Jul 7, 2011 in Advice/Tips, Fat Acceptance, Ranting

The first thing that some people think of when they think of someone who has Celiac Disease is that of a thin, malnourished waif. The very thing I am not, and likely will never be. I am not afraid to say that I am 5′ 4″ tall, and I weigh about 230 lbs. To everyone ever, that is considered obese. You want to know something? I don’t care. And you shouldn’t either. About my weight, or yours.

“Oh!” You think, “Don’t you care about your health?”. And yes, of course I do. Go on, click that link and be prepared to challenge all you think you know about being fat. Knowledge is power  here, and the truth is that you’ve been lied to about fat and dieting. For money of course. And I need to talk about that briefly before I move on. You see, I bought into it too, and it’s really hard not to buy into the line that if you aren’t model-thin, you are fat. And the diet industry takes advantage of that vulnerability.

The human relationship with food and the way the American food system works in particular interest me. I suppose it all started with the book Fast Food Nation  by Eric Schlosser, and what I read in that book made me question the way that we eat, and what we might be doing to ourselves. It was enough to put me off fast food for a long time, and even now its something that was only occasionally indulged in, though now I can’t do it at all. I don’t miss it that much, beyond the convenience. My interests led me to watch Supersize Me by Morgan Spurlock, and Food Inc, and many other documentaries that examine our relationship with food and how we obtain/manufacture it.

It followed that someday I would have come across this particular book on my own, but a friend beat me to the punch. She recommended Health at Every Size by Linda Bacon. And what I read changed my world. A study of weight that involved actual science? And came up with a conclusion that jibed with many other studies as well. I had no idea. Of course I didn’t. It is the dirty little secret of the diet industry: diets don’t work. You know that, back in the corner of your mind probably, or at least suspected it. I did too. But we want to hope that we can somehow be someone else, instead of learning to love ourselves. That is the human condition really, we all want to be someone else. It just happens that the societal expectation is thin, so we think “boy, I’d love to be thin!”. But you can’t if you weren’t thin to begin with.

The whole concept of fat acceptance, that it was ok to be fat, was alien to me. It went against everything I thought I knew. But I like science. Real science, not the kind of corporate shill that cheats to get a result. And the proof was right there in front of me. I am a big one for experiments, though its sometimes to my own detriment. But this opened a world of possibility. I could be healthy and fat? Such a concept was an awesome one.

Back to fat celiac. You know why a bunch of people don’t get diagnosed? Because they’re fat. Even though if you damage your intestines, you are essentially damaging your ability to digest food, which leads to your body thinking its starving (because it IS)….which leads to you gaining weight. So, I for a long time put off going to the doctor or even bringing up the possibility, because I thought incorrectly that because I was fat, I could not be celiac. Then I was amazed when going off gluten resulted in feeling better. Which results in me being healthier. But I’m still fat. I have lost some weight, though who knows how much, because I don’t own a scale and don’t have a desire to own one (I only get weighed when I go to the doctor). I have lost weight because my body is no longer scrabbling for nutrients. But that’s not why I did it, my goal was not to lose weight. If it happened, fine, if not, fine. But I AM healthier, and that’s what matters to me.

Healthy and fat.

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