flowerweaver
Deeply Rooted
I've been a lifelong vegetarian and I'm very active, so I just kind of accepted my extra pounds as middle-aged spread. There really wasn't anything more to give up, or any extra time or energy to burn more calories.
Three years ago I was having terrible, debilitating knee and elbow pain and swelling. The ortho diagnosed it as bursitis and basically encouraged me to give up my active lifestyle and take pain pills. He didn't seem to understand I have a farm--I grow potatoes, I don't want to BE one.
Instead, my GP suggested it was gluten intolerance and she challenged me to six months of a gluten-free diet.
After three months, I could tell the difference. Not only did my joints stop swelling, they felt lubricated. I had the energy I once had 15 years ago, and I lost the 22lbs without even trying. I no longer have an ounce of fat. It has made a world of difference in my life, so I've stuck with it.
The main items I had to switch was bread, pasta, and baked goods. Udi's, DeBoles, Glutino brands all make good GF substitutions. Corn, millet, rice, quinoa, oats, teff, almond meal, coconut flour, chickpea flour, soy flour, potato flour, sorghum flour, and GF flour mixes are all my staples now. I don't miss wheat, barley, or rye at all.
Three years ago I was having terrible, debilitating knee and elbow pain and swelling. The ortho diagnosed it as bursitis and basically encouraged me to give up my active lifestyle and take pain pills. He didn't seem to understand I have a farm--I grow potatoes, I don't want to BE one.
Instead, my GP suggested it was gluten intolerance and she challenged me to six months of a gluten-free diet.
After three months, I could tell the difference. Not only did my joints stop swelling, they felt lubricated. I had the energy I once had 15 years ago, and I lost the 22lbs without even trying. I no longer have an ounce of fat. It has made a world of difference in my life, so I've stuck with it.
The main items I had to switch was bread, pasta, and baked goods. Udi's, DeBoles, Glutino brands all make good GF substitutions. Corn, millet, rice, quinoa, oats, teff, almond meal, coconut flour, chickpea flour, soy flour, potato flour, sorghum flour, and GF flour mixes are all my staples now. I don't miss wheat, barley, or rye at all.