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Foodie resolution

Thursday, August 21, 2014

I am one of those unlucky individuals who is sensitive to wheat. Whenever I eat it I get brain fog ... and sometimes I even get so exhausted after eating I have to lay down. The worst part is that I really love breads and pastas, and I travel to Europe on business at least once or twice a year. (Can you say TORTURE?)

Fortunately, I can eat a little without feeling the symptoms. So my new tactic is to save my wheat treats to those times when there's an especially delicious-looking, handmade pasta with a fabulous sauce, or when there's a freshly baked, dense, whole-grain brown bread with an irresistible aroma.

I took the photo above in Rome, where they serve their pastas with a pink sauce, not the red one we're used to. It was freshly made beef ravioli and worth every bite.

Do you have any food limitations? How do you cope?
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Member Comments About This Blog Post
    I've not read Grain Brain yet, as Wheat Belly was all it took to convince me that my symptoms weren't all in my head.

    I do agree that grains are a poor source of nutrition, but what's worse is that most of them are GMO. Which was one of the reasons I wrote this blog post: I now only have wheat when I'm traveling, and then only when it's extra-special.

    My biggest complaint is that I can't order bowls of sauce for dinner. THAT'S where the real torture is, lol.
    2219 days ago
    Actually, I quit eating grains by choice. They have a poor return on investment nutritionally, and are useless for a 'lowcarbarian". And the evidence is mounting that they are actively bad for human consumption, filled with anti-nutrients and

    The longer you stay away the easier it is. Open your flour container and take a lick. Paste. No flavor.

    All the flavor of pizza is in the sauce and toppings, maybe the garlic butter on the bottom of the crust. All the flavor of lasagna is in the sauce and cheese, etc.

    I see you're on the Wheat Belly team - have you read Grain Brain yet?
    2222 days ago
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