I think I’ve figured out why breakfast is my favorite meal. It’s because mostly I eat a small piece of ham or bacon and an egg. I rarely do toast. And that’s because carbs, particularly those with gluten in them are starting to really make me sick.
It was cold and snowing, and I wanted comfort food, and to cook something easy for dinner last night so I thawed some of my home made spaghetti sauce, cooked up some pasta, and made a salad. I ate part of it, and suddenly I was bloated and really nauseated.
It’s this damn Crohn’s Disease. It makes you really susceptible to gluten. I’ve tried going gluten free, and man, the bread is so dense and heavy you can use it as a throwing star, the pasta is just nasty. I also hate to make diet an obsession. But I think I’ve got to cut way back on anything with gluten in it. It tastes good in the moment, but I pay afterward.
Of course I made scones this morning, but I can eat half a scone. It’s not like having pasta for dinner. I’m planning a trip back to Italy. Love the country, love the culture, the history, and the food, but I may have to rethink how I dine over there.
Sorry to hear this is affecting your health.
Maybe your body is secretly Jewish and getting ready for Passover :->
I would be very sad if I had to cut pasta out of my diet. But on the other hand it would be worth it for the sake of not getting ill a couple of nights per week. I hope you find yourself feeling much better after this change.
For awhile my family thought we might be, but then we figured out the great-granddad Shade Shadrach Ishmael was from this crazy village in Wales where all the people dropped their “normal” Welsh names and took names from the Bible. 🙂
Try spaghetti squash in place of your pasta. Fortunately, there are other kinds of pastas. Or make polenta and serve yours sauce over it. Not wheat, so no gluten, but still carbs (sadly.) I’ve seen Jerusalem artichoke pasta for sure.
Have you ever tried soba (Japanese buckwheat noodles)? Despite the name, buckwheat is not related to wheat is contains no gluten. We tried making a spaghetti analog with it a week or so ago and it was really good. I love soba in Japanese food, too: dishes with soba are total comfort food for me.
Thanks for the tip, William. I didn’t try those. I tried a rice spaghetti, and it was just slimy and gross. I don’t want to become a fanatic about this. It may just be that I can’t face a big plate of pasta. Hmmm, it might also explain why I don’t really like sandwiches, and always pull away so much of the bread.
Shirataki noodles might do the trick. They’re sold next to tofu products, require rinsing (one bath, and two rinses should do), and work well with a vodka sauce. Texture was a little off, but on par with microwaved spaghetti noodles.
Try the Trader Joe’s brand gluten-free rice pasta (or Takhani – not sure of spelling). Jessica eats both, and I, a primary wheat eater, cannot tell the difference under sauce! Really! I promise!