Yesterday's Weight: 142.4 lbs
Difference: -1.8 lbs
LIW: 136.6
Difference: +4.0
Yesterday I woke up and I was up almost 2 pounds. I freaked. I hate that feeling right after I wake up and realize I'm walking towards the scale. I hold my breath until the number pops up and then it's either relief or terror. I ate more than I should have on Tuesday because I ended up getting really hungry in the evening. I ate my homemade 24 hour yogurt with walnuts and half an apple. I ate around 10:30p. I also noticed I was hungry through out the day. I don't break the protocol. I don't eat foods outside of "the list". I just tend to eat a lot of it I think. My husband weighed himself the other day and he had lost another 5 pounds. If I continue on my diet he's going to disappear. He's 6 feet tall and weighs 152.0 lbs. About 25-30 lbs under weight. I diet, he loses weight. Stuffs his face with food all day if he can. He loves cakes, cookies, fried food and snooty beer (micro-brews). My son is 5 years old and 37 lbs. My daughter is 7 1/2 years old and 48 lbs. I've tried to fatten them all up and can't. Just my luck.
I've been trying to read more about gluten free breads and gluten free whole grains. Is anyone else going to omit gluten from their diet even on P4?
I did get a list of gluten and gluten free grains from the Whole Grains Council:
Gluten Free Whole Grains
Amaranth
Buckwheat
Corn
Millet
Montina
Quinoa
Rice
Oats (if made in a gluten free facility)
Sorghum
Teff
Wild Rice
I'm trying to find which ones are the highest in carbs/starch. I'll edit the list and add then when I find it.
What I don't like about gluten free stuff is that when you want to make bread you have to mix tons of flours to get the right one you need. Or they're just rice flour which I think tastes a little funny. Or they are outright EXPENSIVE.
I did find a spaghetti that the kids liked with no gluten:
Ancient Harvest Quinoa Pasta, Spaghetti Style, Supergrain
Does anyone else have any suggestions for gluten free pastas or breads that taste good and aren't too expensive?
I am gluten free! I have to be though. I am allergic to wheat and glutens. Two brands of pasta that my family likes are Bionaturae pasta (not cheap, but great texture) and Tinkyada. We like the brown rice pastas for their whole grains.
ReplyDeleteBaking gluten free is a HUGE challenge, but you can do it. You do have to combine lots of flours to replicate the texture and taste of things made with wheat flour. And you have to add xantham gum to replace the missing gluten. This is also the reason that whole grain, gluten free breads are so spendy.
I am proud of you for trying this. It is not easy and I don't think I would choose to do it it I didn't have to.
Come on over to my gluten-free blog (lifeminusgluten.com), I have lots of recipes there and links to other great gluten-free cooks and bakers. I try to stick closely to a mediterranean diet with the occasionaly indulgences. I will definitely be doing P4 gluten free.
Good luck!
Amy, thank you dear for all the information and the invite. I will checking out your blog as soon as I finish this comment. I can't wait to see what you have as far as recipes. Mediterranean diet? Yum! That sounds great.
ReplyDeleteHello!
ReplyDeleteSo I am really into the idea of going gluten free as well. This has been incredibly informative. We won't have to worry about it for almost 3 weeks though. :)
I'm curious if corn and rice along with others, are a good alternative. You are hearing a lot about corn. My doctor is not a fan, but I am thinking this might be a good alternative. (I can't help but love corn tortillas so I will not starve on gluten free! heh)
btw: Could gluten be the cause of an irritable bowel?
Thanks for checking out the Whole Grains Council website, I'm glad we could help in the gluten department!
ReplyDelete