Omnomicon

Hey again. 

Tomorrow is the big day eek!!! I’m slowly thinking of a grocery list to compile… My papa is grabbing some stuff for me but I think it’ll look something like this: 3 grapefruits, 2 bunches of kale, radishes, celery, soy protein mix & frozen fruit for shakes and the fixins for hummus. I think that will get me through the weekend. Wish me luck. I will of course photo document it all and post it all on here. 

Now for today’s topic.

I have always been curious about what is the deal with gluten-free. We have a family friend who when several of her children had problems with ADHD the doctor suggested a gluten-free diet she had managed to see marked changes in her children’s behaviour. Ever since then I’ve been intrigued as to a) what is gluten b) what are its effects on the body c) what are the effects on the body when we exclude it from our bodies. 

I want to of course point out that I don’t espouse to the view that ‘Carbs are the devil.’ However, in terms of weight-gain and bloating it is a contributor. So I have been working really hard to cut down on the carbs. Some of my favourite options to do some have been Quinoa (an obvious one, entirely protein and entirely adaptable for a plethora of recipes). I have also opted for healthier grain options: spelt primarily and couscous. I have tried to try Millet but it has proven itself difficult to find in regular stores and the jury is out on barley (I’ve read mixed reviews re its nutritional value). 

The ‘fashionable’ food du jour seems to be soba noodles are here is why: 

• They are made from Buckwheat Flour (which is high in vitamins and minerals!) and they also are gluten-free!
• Lower caloric count: White pasta vs. soba: 200 calories vs 113
• It’s also a probiotic: it stimulates healthy bacteria in the intestine which means less harmful bacteria in the digestive tract 
• Low Cost! 

Needless to say I’m very intrigued. There a plethora of recipes you can make on your own that look really tasty and they are served at many Japanese restaurants when you are out. I think the versatility of this noodles + it’s nutritional value makes it a really great pantry option for the future. 

I’m not really sure about this gluten-free thing. It is in all processed food which is kind of scary when you think about it. I’m not sure if I’m at the point where I’ll abandon all wheat, rye, barely etc. But I am willing to embrace gluten-free options in my diet. 

As with all things it’s really about educating yourself. I know a little bit more now, and am by no means an expert but I can’t wait to make some soba noodles. Maybe I’ll be able to replace whole-wheat pasta all together! 

One of my main sources in writing this was www.livestrong.com I implore you to visit their site! 

Until next time, 

x