sooo hungry, nothing to eat!
#291969 - 11/30/06 08:11 AM
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Oh, my! First off, since being on the diet, I am now struggling with C, whereas I have chronic D for years. This really isn't an improvement. Top that with having nothing to eat and being hungry all the time. All my normal gluten-free snacks (breads, pretzles, crackers) are all not safe, either too high in fat or have other no-nos. I tried some soy and my excema came back, so that's out. I have always hated fish, so that's out. I've always hated white meat and I've tried a couple of Heather's recipes, but it's so dry and the texture is awful. I can't find any gluten-free pasta that is just SF. I'd eat tuna, but I can't find fat-free mayo without modified food starch (which is gluten). I'm going crazy detoxing from coffee. Sorry for the rant, I'm just getting very frustrated with trying to do this diet.
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If you've swung from D to C it probably means you're not getting enough IF. The good news is that means the gluten-free pasta that isn't pure SF might be a good idea for you. It also means you might want to dip your toe into the "fruit for snack" pool.
You can try doing a Search on the Recipe Board for gluten and see if any recipes pop out. I know at least one person from the Boards is very strictly gluten-free. You can also try some of the chicken recipes there and see if you like them any better. There are a couple of crockpot recipes I really like - Kree's Crockpot Chicken Stew and Bev's Crockpot Bourbon Breast of Chicken - and while they won't change the texture of the white chicken meat, I can guarantee it won't be dry.
I found a recipe for gluten-free mayonnaise (web page) - you can try making it with Egg Beaters and see what happens. There's also a mayonnaise recipe in the Recipe Index for Cashew Mayonnaise (hey, you never know till you try - web page). Heather has a recipe in her EFI Cookbook for a tuna sandwich that doesn't use mayo.
You might take a look at potato chips. I can't find the nutrition information on-line but Kettle Cooked Potato Chips might be within fat limits (web page).
If you have a Whole Foods near you check them out. I don't know if they still do it, but for a while they had a whole bunch of little brochures about "What you can eat if..." - you're gluten-free, you're dairy-free, you're allergic to nuts. That might give you some ideas.
The coffee I can't help with. There are some substitutes that people seem to find acceptable, but they won't help with the caffeine withdrawal.
I hope some of this helps.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I had to wean off caffeine, personally. Didn't want the headaches.
Have you tried quinoa pasta? I just tried it this week -- it's quinoa flour and corn flour, I think, but there may be some just quinoa flour out there.
That's a whole lot of restrictions. I hope someone else has even more to offer.
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IBS-C, D and nausea with acute attacks, stable on EFI for 3 years
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I've been gluten and dairy-free for over 8 years. I've looked over the recipes and only found one recipe for a bread that will work and it's a sweet muffin. Burbon isn't GF,so that recipe is out. I tried the tuna recipe in the book, ugh! To me, the mayo covers up the fishy taste. The mayo-free tuna salad was too fishy. The Whole Foods near me is pretty bad. They've eliminated most of their GF products because they have their own GF bakery. The Whole Foods gluten-free bakery puts dairy in every single item. The other health food store is much better and carries Amy's foods, as well a Kinniknick, but the muffins, bagels, breads, pizza dough, everything in the freezer was too high in fat. I was there for over an hour trying to find a GF safe sandwhich bread.
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If I were you, I would look up posts by Kandee - a super help for gluten free diets. She also wrote an article for the online newsletter - so look it up in the archives - should help you immensely.
Is rice OK? I thought it was. I know how hard it is, I have a friend of the family that is so gluten intolerant, even a wooden spoon that touched gluten can set him off. As for the coffee withdrawal, switch to green tea. It's still high in caffeine. Start with the powder, (the strongest caff content), then regular green, then half and half green and decaf green, then decaf. Step your way down, it's much easier.
And yes, it's so frustrating starting a new diet. Patience, trial and error are part and parcel. Hang in there!
Hugs, A.
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Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
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I would still suggest doing a Search on the Recipe Board for gluten. I did one and got 10 pages of hits. In the first two pages I found 3 recipes that either were or were adapted to be gluten-free. You might pay particular attention to posts by Kandee.
You can try the same Search on the Diet Board. You'll be buried in hits so again I'd start by checking the posts by Kandee. She hasn't posted regularly in a while so you'll have to go back in time to find hers. Alternatively you might find it helpful to just read through Kandee's posts.
Obviously, only you can decide if sticking with the EFI Diet is worth it to you. It certainly sounds like you're going to have a hard time with it. I hope you find some foods you're able to eat.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I just wanted to suggest some more gluten-free SF foods, and also are you taking an SFS? Once you have a good base of these SF foods, you definetly need to up your IF since you are C. Also drink plenty of water and get exercise, which will help with the C. Also, try getting some rice or almond milk since soy isn't working for you.
Gluten-free SF foods: rice, rice noodles, potatoes, sweet potato, banana, applesauce, carrots, avocado, mushrooms, and any other vegetables/fruit on Heather's SF list.
Also any breads and such that are made with: corn (maize) flour, soya flour, lentil flour, rice flour, rice bran, potato flour, buckwheat, millet, amaranth, breakfast cereals made from corn and rice without malt extract, polenta and psyllium.
If you can't find a safe SF gluten free bread, then try a IF bread that you can tolerate the best, and use other SF foods such as mushroom, avocado, in the sandwich. It helps if you can take an SFS with water before eating a meal like this.
As for fish, I hated fish before, but I learned to like it slowly and now love it. I still hate tuna, it's just too fishy. But salmon and most white fish baked in the oven with just some simple lemon juice sprinkled over is tasty. Served with rice and some veggies and that's a good, safe, gluten-free meal.
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Kat
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Quote:
Also any breads and such that are made with: corn (maize) flour, soya flour, lentil flour, rice flour, rice bran, potato flour, buckwheat, millet, amaranth, breakfast cereals made from corn and rice without malt extract, polenta and psyllium.
The problem isn't SF vs IF. The problem is that gluten-free flours do not have enough protein and sugars to make the yeast beasties do their thing. All gluten-free breads have additives to encourage the yeast, most of those additives being whole eggs and/or milk. The tapioca bread I normally buy contains only SF flours, but gets more than 50% of it's calories from fat.
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Quote:
I would still suggest doing a Search on the Recipe Board for gluten. I did one and got 10 pages of hits. In the first two pages I found 3 recipes that either were or were adapted to be gluten-free. You might pay particular attention to posts by Kandee.
When I searched I got "we can not proceed" "no matches"
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Quote:
Gluten-free SF foods: rice, rice noodles, potatoes, sweet potato, banana, applesauce, carrots, avocado, mushrooms, and any other vegetables/fruit on Heather's SF list.
Yes, I have been eating those things and am constantly hungery. Those things just aren't filling. I'm amazed that Heather claims in her book to stay the same weight because the food is too filling to eat enough to gain weight. I'm starving all day long and have gained weight in the short amount of time on the diet, which I REALLY didn't need.
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