Recently, I have learned about people with gluten intolerance (extreme sensitivity to the protein – gluten – found in wheat, barley and rye). I wanted to really understand it and decided the best way was to jump in with two feet and try a gluten-free diet. And so I went cold turkey -- not for health reasons or because I had a gluten allergy, but to say I did it and see if there were any health benefits. My timing was a bit off -- starting right before the holidays was probably not one of the smartest ideas (the main dish served in my family is casserole) -- but I made it through. I can say though that I now better understand the difficulty people have if they have any food-intolerance issues – especially when traveling.
My overall assessment: For those who have not tried a gluten-free lifestyle, I would recommend it. While eating gluten-free foods, I’ve noticed an increase in energy and overall well-being.
When I’m not traveling, maintaining a gluten-free lifestyle is easy. I recently started to make big meals on the weekends and freeze them for the week. My favorite so far: Chicken Posole, a soup recipe I found in the December issue of Real Simple magazine (www.realsimple.com). So cooking at home is no problem, but when I’m on the road, finding gluten-free products can be a little bit tricky. I can usually pick through a few things, but when you have to eat in an airport or off the room service menu, options are limited or very expensive. I tried packing my own snacks, but I am not sure that is something that I will be able to make the commitment to on a long-term basis.
Here are some recommendations! Wheat free foods I was able to carry in my checked luggage to snack on when there were no other options, and some go-to meals:
- My tried and true – apples and almonds, I pack them every time I travel on business.
- Larabar’s (special thanks @theatavist) www.twitter/comtheatavist. -- I only recently heard about them; they are also great for people with allergies. They are gluten free, dairy free, soy free, vegan, kosher and contain no GMO’s (and there is no added sugar). The only bummer is, I have not seen too many places carry this brand – so stock up when you can.
- Salads are your friend! When it came time for meals, I will admit I was slightly concerned because I am by no means a picky eater and I don’t like to cause stress to others when dining out. Often times I would take the salad route; fortunately I’m not a big crouton eater or breaded meat girl, so salads were my best bet. But that can get boring.
- From a carbohydrates standpoint, potatoes and rice got me through.
- But my all time favorite (had this in Scottsdale): a seared Ahi Tuna dish with stir fried veggies. It was very well made and a good change from the daily salads.
I certainly have a new appreciation for people with any sort of wheat intolerance and would love to learn from you and help spread the word. What’s the best way of maintaining the new healthy lifestyle? So far I haven’t seen too many menus marked with dietary restrictions. What do you do?
