All people are made alike –
of bones and flesh and dinner –
Only the dinners are different.
~Gertrude Louise Cheney
Gluten free. Two words that seem to be popping up everywhere.
What is gluten? Wheat, Barley and Rye
You might say, “so, what’s the big deal?” Some people dismiss gluten free as just another fad diet. How is a gluten free lifestyle any different from people who count calories, eat only protein, don’t eat bread or white foods, etc?
Until about a month ago, I wouldn’t have known the difference either. I hadn’t really paid much attention to anything related to nutrition unless I was (a) trying to lose weight or (b) trying to avoid my migraines.
My purpose here is not to preach about the miraculous changes of “going gluten free”, but rather to share what I have learned. What I have learned only recently is that a sensitivity or an intolerance to gluten seems to be the key to unlocking the mystery of my migraines that has been plaguing me since I was a young girl.
Since I don’t know the first thing about cooking and I suddenly find myself having to carefully inspect every label and make my own meals, I am feeling very overwhelmed. Being the eternal student that I am, I immediately checked out every Gluten free recipe book I could find at the local library. I think I currently have about 30 on my dining room table with more on the way!
The only thing that is keeping me from chucking each book out the window and raiding the pantry because I am starving, is the knowledge that I don’t have to suffer from mysterious illnesses and their debilitating side effects for the rest of my life.
I am attempting for the first time to write an ebook, and I don’t know the first thing about how to get one published and how to market it, but it will go more in depth into my history with migraines and what I have learned from years of personal research.
If anyone has any positive feedback on how to switch entirely to a gluten free lifestyle or on publishing and marketing an ebook, please comment on this post.