This blog post is dedicated to all Celiac and gluten intolerants, who are successfully navigating through the normal gluten-free diet, blissfully unaware that there may be a Phase 2 to your intestinal saga. (Just a little something to keep at the back of your mind, but will hopefully never need.)
– After rolling along for 15 years, getting healthier on my gluten-free diet, exercising more, enjoying more stamina, getting fewer flues and colds, feeling like “I got this down,” my body morphed, yet again. Two months ago, my intestines started the cramping of old, before I got diagnosed with Celiac disease.
– After re checking all my foods, vitamins, cosmetic products to make sure the manufacturers had not changed their formulas, I started playing with food groups. Maybe raw foods or dairy were bothering me. I eliminated known allergy groups, one at a time; then tried adding each back. No pattern developed. The intestinal pain increased.
Coincidences
Randomly, in a new hair salon, I met a gal who was just four months into the Celiac diet. She asked to go to lunch to tap my 15 year experience with the cooking, cosmetics, etc. Off we went. However, my knowledge about particular products seemed minimal to the vast knowledge of new research she had acquired about the disease. Comfortable with my diet and continual improvement in health, I had stopped keeping up on the latest research.
– Who knew that all grain, including the ones deemed safe, like rice, corn, buckwheat, did in fact have minimal bits of gluten?
– Who knew that the chemical structure of legumes is so similar to the gluten molecule that many Celiac patients’ bodies cannot distinguish the difference and treat it as gluten?
– Who knew that when the biopsies are done to determine gluten intolerance, most doctors and lab technicians only report a positive diagnosis for Celiac when the villi in the intestines are completely flat…basically destroyed and not functioning. At that stage of the disease, a person is literally starving to death from malabsorption. (I was at that stage 15 years ago, and systems in my body were shutting down.)
– Who knew that any damage less than total failure of the villi in the intestines is given a clean bill of health, i.e. a false negative for Celiac. (That would explain my daughter’s false negative diagnosis when tested; when, in fact, she does have the disease.)
The answer for now…the Paleo Diet.
I got the name of one of the premiere Celiac specialists in the nation from my new acquaintance, now friend. I have an appointment for mid January to find out the particulars of my intestines’ gyrations. (I will keep you posted on the outcomes of that.) However, the increasing pain I have been experiencing caused me to jump into the Paleo Diet just to see if I could get some relief.
Emotional consequences
Needless to say, having nearly died from this disease once, opening the door of eliminating even more food in order to stay healthy triggered a bit of an emotional storm. My husband wonders if by the time I am 80, I will be a breatharian. He may not be too far off. Pain drives action, so I opened the fridge, tossed, trashed, and cried my way through the purging of even more types of food. Yep, I am down to fruit, veggies, and meat. Even commercial mayonnaise has soy (a legume) in it.
Physical result
Six days into the Paleo diet and my intestinal pain is gone. I still have too much flatulence, so just did a purge of my vitamin cabinet. Most of my gluten-free vitamins had a base of rice flour, a now forbidden grain. (Hope that organic produce has all the vitamins I need!)
Benefits
-I have lost two pounds.
-My clothes are fitting better.
-My skin is less dry.
-My energy is amazing. My husband and I went for a 7 mile bike ride on Saturday, up a hill the cycle clubs call Cardiac Hill. The very next day, we got back on the bikes and rode 8 miles on a fairly flat scenic trail. I have never had the stamina to exercise that much back to back. Granted, after the Cardiac Hill ride I could only raise my leg ¾ of the height I needed to get off my bike. My husband had to come over and lift my leg the rest of the way. (But hey, I could still walk, once I got my legs under me. And on mile 6 of yesterday’s ride, an in-line skater passed me. Yes, I was going that slowly.) Then, this morning, I was able to pop out of bed and do my regular morning workout. My husband is now looking at me with a “who is this new you” look. I love these new benefits of the Paleo diet. (So far, I am not loving the new food restrictions, though.)
Challenges
We live in CA, in a small wine region, where almost everyone is a foodie of some sort. I am struggling with how to make truly delicious, memorable, enjoyable food on this very limited repertoire. Luckily, there are tons of cookbooks out there for the Paleo diet. I need to do a little research and to get my kitchen completely stocked and purged so my creative cooking can find its way down this new path. I am usually up for a challenge, but I am a bit resistant at the moment. Once I get all the transition “stuff” done, I know my normal enthusiasm will emerge. Right now, I am vacillating between an “I can conquer this new diet” day and a “this is really hard and not fun” down day.
Support
My husband rocks! The first thing he said when I told him about this twist in my journey with Celiac disease was, “I’ll go on the diet with you!” Who is lucky enough to have a spouse like that? When I dipped into doldrums during the weekend, he would think of a creative meal or snack that would actually have me looking forward to that next meal. (The background here is that our weekends have always been the time to splurge on fun, gourmet meals that we cook together, pairing them with the right wine, gluten free for me, of course.)
Below is one of the recipes we came up with over our first weekend on the Paleo diet.
J & J’s Shrimp-Stuffed Mushroom Caps (a la Paleo)
(My husband came up with the idea of these Thai flavored shrimp-stuffed mushrooms. I just filled in the bits to make the idea come to life.) Try making this with one person gathering and prepping each ingredient, like shelling and cleaning the shrimp, and another person at the chopping block ready to mince everything in sight.
Some MUSTS, of course, are lovely background music, cool aprons, and two glasses of dry, well-balanced Sauvignon Blanc or Champagne to accompany the cooking process. A fun cooking-date will ensue.
Ingredients:
24 medium white or cremini mushrooms, cleaned and de-stemmed
½ lb. USA wild caught, if possible, fresh large shrimp (less shells to remove with larger shrimp) shelled, cleaned and finely minced
12 mushroom stems, cleaned and minced
¼ cup pancetta (I used Trader Joe’s pre-cut brand)
1 shallot, minced
1 inch knob of fresh ginger, peeled and minced
1 handful of fresh Italian parsley, minced or a small handful of dried parsley from your spice rack
2-3 sprigs fresh thyme leaves, de-stemmed
4 giant cloves garlic, minced or 8 regular sized garlic cloves (we do have to support our neighbor town, Gilroy—garlic capital of the world)
2 Tbsp. thick pasty part of the can of coconut milk
1-2 heaping tsp. Red Curry Paste (I used Thai Kitchen brand)
2 Tbsp. almond meal (instead of bread crumbs, a Paleo diet concession)
1-2 Tbsp. unsweetened coconut
¼ – ½ cup Sauvignon Blanc or other gluten-free white wine, like Riesling, Pinot Grigio, or even champagne
Salt and pepper
Instructions:
Heat oven to 450*.
Grease baking pan with coconut oil. Line pan with mushroom caps. Pour a bit of whatever white gf wine you have opened over each cap to keep them from turning pink, while you prepare the stuffing.
Clean and mince all ingredients indicated from above.
Sauté shallots, ginger, mushroom stems, shrimp, and pancetta until shallots and mushroom caps are softened and pancetta and shrimp are cooked. Throw in parsley, garlic, and thyme leaves and sauté another 30 seconds or so. Do not over cook the garlic, or it will turn bitter.
Add the red curry paste and the coconut milk paste and stir until all is combined. (Could add a few dribbles of white wine as well.)
Throw in enough of the almond meal and unsweetened coconut to thicken and hold mixture together. (These ingredients take the place of gf bread crumbs.)
Taste. Salt and pepper to bring out flavors. Add more curry paste for more heat, etc.
When the consistency and taste are the way you want it, take off the heat and stuff each mushroom cap with the mixture. (We made them heaping full.) Sprinkle a few more bits of coconut on top. You can fill the pan with ¼- ½ inch white wine for added flavor.
Pop in the oven for 10-15 minutes, checking for doneness at 10 minutes. I like cooking them at the higher temperature because the mushroom caps hold their shape better when serving and do not get mushy.
(This was a lot of cleaning and chopping, but who cares on a Friday night with a glass of wine in hand and with lovely camaraderie to accompany it!)
As always…Enjoy!
GF Wine Country Living 