Spot On, Game On!

When I was first diagnosed with celiac, I was constantly searching for genuine replacements for what I was used to eating and serving to my family for our meals. I thought, “I’ve got to find the gluten free english muffins with all the ‘nooks and crannys’.” I bought a bread maker and made my own GF bread. I cooked fried rice with veggies and chicken. Even when I switched to brown rice, none of it was working for me. Everything made me feel exhausted. I actually felt worse than when I was pre-celiac.

I finally read a book on the Paleo diet by Mark Sisson titled The Primal Blueprint that completely changed how I ate and felt. Around the same time, my husband’s physician friend told him about how he switched to a diet of no carbs and mostly meat, and how it made a tremendous difference for him. I made my own version of this diet and it’s how I live my life everyday and feel GREAT. It was like rainbows and sunbeams appeared! 🌈  Truly some pixie dust flew off the pages. I just wish someone would have told me sooner, or I would have somehow found out this valuable information earlier.

It really is why I have this website.

And how important it is to me to get the word out to not eat gluten free cookies, bread, buns, etc. Do your best to NOT use the gluten free replacement flour blends. In addition, potatoes and rice should be slim to none as choices. Go with greens and meats as much as possible! Eggs are eggcellent too. On vacation I will sometimes order grits, but just have a little bit, or have fried potatoes on my plate as a base. I travel or visit with three big boyz—one awesome husband and two grown sons—and we often share plates. That helps a lot.

I found the book Wheat Belly by cardiologist and health crusader Dr. William Davis, and it really explains how I feel about all the replacements for real flour from my own personal journey with celiac. Especially this excerpt from page 72 of the book:


“Many gluten-free foods are made by replacing wheat flour with cornstarch, rice starch, potato starch or tapioca starch. Gluten-free foods don’t trigger the immune response of wheat gluten, but still trigger the glucose-insulin response that increases blood sugar and causes one to gain weight. Some of these replacements are among the few foods that increase blood sugar even more than wheat products. So gluten-free foods are not problem-free…

There is no role for gluten-free foods beyond the occasional indulgence, since the metabolic effect of these foods is little different from eating a bowl of jelly beans.”


Occasionally on vacations or holidays I branch out. But honestly, I feel pretty awful from sugar, and especially exhausted from carbs in general.