Food diary, and an informative setback.

Today, not the best day, son woke up 3 hours earlier than usual with a cough, and I never caught up on the sleep, though he has. Had a very late breakfast (11 or 12-ish) of some of the bunch of burgers I made in my foreman grill last night, free-range of course) 2 small patties 1/3 lb. I’d guess. On top of mixed baby greens (organic asian blend in a bag: baby red and green kale, baby mustard (neutral for nonnies), baby chard, and topped with Broccosprouts (broccoli (, red kale ( and garnet amaranth (?) sprouts, a recent find at the HFS), all topped with salt, red pepper and lemon juice. The great thing about raw veggies is…you don’t have to cook them… d’oh!

Lunch was not so good, but still avoid free. Made lentil soup (from a can) for the baby, and he didn’t eat much, so I ate the rest (avoid-free). Had a small slice of rye Manna (Essene) bread (I’ll explain that choice below) with almond butter and all fruit avoid-free cherry spread. Then leftover beef souvlaki from takeout (not sure if it had avoids, but it always agrees with me).

Haven’t drank enough: 12 oz. Water, 6 oz pineapple/cherry/pom juice + 6 oz sparkling water, 5 oz sip right.

Ah, yes. I was going to explain my manna bread choice. It is an experiment. You may remember from my earlier blogs that I’m gluten intolerant. Now for the rest of the story…I don’t do well with wheat (of course), spelt, kamut, oats. I was gluten free for a long time due to this, the grains that are readily available are not grains that I can eat. I asked my doctor about it, but as I was already gluten free, they couldn’t accurately test for celiac disease and didn’t need to. He said, besides, the best way to tell if you’re intolerant to a food is to just stop eating it and see the results, so if you already know this, then the tests won’t change anything. I never got around to testing rye and barley, since it’s not like they are easy to come by, you have to seek them out. Lately I’ve started to wonder if maybe I’m sensitive to something else in the wheat and other grains. So, today I’m testing it with one of the safer grain options I could find 100% sprouted rye manna bread. (I know Ezekiel bread doesn’t work well, so I didn’t try sprouted wheat in the manna bread) Maybe rye will be okay every now and then; so far so good, my joints and gut feel fine.

Later…

Eh, no. Definitely reacted to the rye manna. Classic celiac reaction. Diagnosis confirmed. Oh well, I'm sure it was more pleasant than a biopsy. I should have tested rye long ago and confirmed it then, while my former damage was still fresh…of course, it’s only been a couple weeks since the big wheat mistake (the restaurant told me they didn’t have any wheat or wheat noodles in the kitchen, but the shrimp rolls must have come from a different kitchen!) The rye today must have damaged the new cells that were forming after that wheat damage, because it was more severe than I anticipated. I can now say without doubt that I’m a celiac, and I can be more assertive about it at restaurants. Maybe I’ll even order one of those "Silly Yak" t-shirts I saw advertised in the Living Without magazine.

I didn’t eat much else, just a banana, some deflect, and some sparkling water.