Hello my friends,
A few months ago I cut all the gluten out of my diet at home, mainly to see if it would help with IBS, and I have noticed a reduction in my migraine attacks, both in severity and frequency. So far the 2 times I have had any wheat products since then I have ended up with a killer within the next 12 hours both times.
Just thought I'd pass this along,
Bear
> Hello my friends,
> A few months ago I cut all the gluten out of my diet at home, mainly to see if it would help with IBS, and I have noticed a reduction in my migraine attacks, both in severity and frequency. So far the 2 times I have had any wheat products since then I have ended up with a killer within the next 12 hours both times.
> Just thought I'd pass this along,
> Bear
It's certainly worth trying the elimination diets to find triggers for some.
Cindy Wells
(I haven't tried the option myself. I'd be too likely to reduce my caloric intake below a safe level and increase the migraines I already know I'll get.)
I know full well that it may simply be coincidental, that I was just due to a bit of a reprieve, and I'm meaning a noticeable reduction, but not a major reduction. But any reduction at all is a good thing when you are chronic.
My little sister had been diagnosed with Celiacs just before Thanksgiving and was told she had to switch to a gluten free free diet, and she asked me to find her some recipes, My sis said it was that was suppose to be a big help for IBS as well, for some reason none of my doctors had ever suggested trying cutting gluten to help with my occasional flairs of IBS. So I figured I'd give it a try, do some experimenting, and work up some recipes for her as well. So we switched, and I've been writing down my better tasting recipes to send to her.
We ate pretty healthy here to begin with, we rarely ate any breads at all, I got pretty sick of sandwiches when I was working. And I cooked pretty much everything from scratch here anyway, making up my recipes on the fly when I cook. I looked over a little info and realized there was nothing to it, the only thing I had to do was to switch to using rice flours in place of the wheat flours I had been using, and to switch to a gluten free pasta that turned out to be surprisingly good, as long as it was warm, it doesn't do well in pasta salads, and it's not that any more expensive than the better name brand wheat pasta. Calorie content hasn't really changed at all.
Who knows, maybe some day I'll publish a cookbook on healthy cooking.
Stay warm,
Bear
On Thursday, April 12, 2012 9:22:26 PM UTC-5, Cindy Wells wrote:
> On 4/12/2012 5:25 PM, Bear wrote:
> > Hello my friends,
> > A few months ago I cut all the gluten out of my diet at home, mainly to see if it would help with IBS, and I have noticed a reduction in my migraine attacks, both in severity and frequency. So far the 2 times I have had any wheat products since then I have ended up with a killer within the next 12 hours both times.
> > Just thought I'd pass this along,
> > Bear
> It's certainly worth trying the elimination diets to find triggers for > some.
> Cindy Wells
> (I haven't tried the option myself. I'd be too likely to reduce my > caloric intake below a safe level and increase the migraines I already > know I'll get.)
> I know full well that it may simply be coincidental, that I was just due to a bit of a reprieve, and I'm meaning a noticeable reduction, but not a major reduction. But any reduction at all is a good thing when you are chronic.
I know it's a great feeling to have more headache-free days.
> My little sister had been diagnosed with Celiacs just before Thanksgiving and was told she had to switch to a gluten free free diet, and she asked me to find her some recipes, My sis said it was that was suppose to be a big help for IBS as well, for some reason none of my doctors had ever suggested trying cutting gluten to help with my occasional flairs of IBS. So I figured I'd give it a try, do some experimenting, and work up some recipes for her as well. So we switched, and I've been writing down my better tasting recipes to send to her.
It was certainly worth trying and good recipes for gluten-free diets are worth their weight in gold. (In another forum, I know someone who was trying to find recipes for their family with a large number of food allergies (gluten, eggs, dairy and more).)
> We ate pretty healthy here to begin with, we rarely ate any breads at all, I got pretty sick of sandwiches when I was working. And I cooked pretty much everything from scratch here anyway, making up my recipes on the fly when I cook. I looked over a little info and realized there was nothing to it, the only thing I had to do was to switch to using rice flours in place of the wheat flours I had been using, and to switch to a gluten free pasta that turned out to be surprisingly good, as long as it was warm, it doesn't do well in pasta salads, and it's not that any more expensive than the better name brand wheat pasta. Calorie content hasn't really changed at all.
I like breads. That's my default base for carbohydrates with a migraine affecting my stomach. (I nibble over the course of an hour.) Of course, my diet is based on minimizing blood glucose spikes as well. (The dieticians claim that carbohydrate exchanges are equivalent based on serving size. It doesn't work that way - the fiber and type of grain change the spike speed and height.) I'd have to do a lot of testing to find which gluten-free pastas gave me the level bg I need to maintain. Mom used to make her own pasta but stopped since it was time-consuming.
> Who knows, maybe some day I'll publish a cookbook on healthy cooking.
> Stay warm,
> Bear
On Friday, April 13, 2012 7:46:46 AM UTC-5, Cindy Wells wrote:
> On 4/13/2012 12:32 AM, Bear wrote:
> > I know full well that it may simply be coincidental, that I was just due to a bit of a reprieve, and I'm meaning a noticeable reduction, but not a major reduction. But any reduction at all is a good thing when you are chronic.
> I know it's a great feeling to have more headache-free days.
> > My little sister had been diagnosed with Celiacs just before Thanksgiving and was told she had to switch to a gluten free free diet, and she asked me to find her some recipes, My sis said it was that was suppose to be a big help for IBS as well, for some reason none of my doctors had ever suggested trying cutting gluten to help with my occasional flairs of IBS. So I figured I'd give it a try, do some experimenting, and work up some recipes for her as well. So we switched, and I've been writing down my better tasting recipes to send to her.
> It was certainly worth trying and good recipes for gluten-free diets are > worth their weight in gold. (In another forum, I know someone who was > trying to find recipes for their family with a large number of food > allergies (gluten, eggs, dairy and more).)
Food allergies and sensitivities are bad enough when you only have to watch out for one or two, I would have a hard time coming up with recipes for anything but side dishes that would be free of MSG, gluten, eggs, AND dairy. Our carb intake is mostly made up of potatoes, rice or pasta here, most of my sauces work just as well on any of them, each making for a bit of variety. Due to never knowing when I'm going to be feeling well enough to cook, I cook as though I'm cooking for six to 8 people when I do feel up to it, and we freeze the extra. Then on the day's I'm down we just grab something from the freezer an warm it up.
> Our carb intake is mostly made up of potatoes, rice or pasta here, most of my sauces work just as well on any of them, each making for a bit of variety. Due to never knowing when I'm going to be feeling well enough to cook, I cook as though I'm cooking for six to 8 people when I do feel up to it, and we freeze the extra. Then on the day's I'm down we just grab something from the freezer an warm it up.
That makes sense. I eat out of the freezer for dinners (if I cook for myself) for a different reason. I won't eat when I'm around the smell of cooking food for too long. (This has happened since I was a teen so I learned to compensate after two summer jobs in food service.)
I can only eat a small portion for potatoes and rice. I tolerate a larger portion of breads and pasta. (Weird - but I learned to deal.)
Cindy Wells
(of course, potatoes were off the menu any time I visited dad's family. Grandpa Ed would not eat potatoes as an adult. For large holiday meals where mashed potatoes are traditional, rice and bread would also be served.)
I tested out quinoa for Passover and discovered it did good things to me. It was a bit bitter and needs a solid sauce to cover the bitterness but it made a nice change.
If it helps, Melbourne is the capital of the FODMAP industry. We have the top expert working on it. Lots of recipes coming out of my home town.
>> Our carb intake is mostly made up of potatoes, rice or pasta here,
>> most of my sauces work just as well on any of them, each making for a
>> bit of variety. Due to never knowing when I'm going to be feeling well
>> enough to cook, I cook as though I'm cooking for six to 8 people when
>> I do feel up to it, and we freeze the extra. Then on the day's I'm
>> down we just grab something from the freezer an warm it up.
> That makes sense. I eat out of the freezer for dinners (if I cook for
> myself) for a different reason. I won't eat when I'm around the smell of
> cooking food for too long. (This has happened since I was a teen so I
> learned to compensate after two summer jobs in food service.)
> I can only eat a small portion for potatoes and rice. I tolerate a
> larger portion of breads and pasta. (Weird - but I learned to deal.)
> Cindy Wells
> (of course, potatoes were off the menu any time I visited dad's family.
> Grandpa Ed would not eat potatoes as an adult. For large holiday meals
> where mashed potatoes are traditional, rice and bread would also be
> served.)
That's great Bear!! I haven't tried it but as you know have also had
some improvement that I still can't attribute to anything other than
possibly less caffeine and using non-iodized salt in cooking, and
can't really say either one has anything to do with it! I just know
for now that I love having more good head days! Hope your good luck
with diet change continues!!! ~S
On Apr 12, 5:25 pm, Bear <bearsb...@yahoo.com> wrote:
> Hello my friends,
> A few months ago I cut all the gluten out of my diet at home, mainly to see if it would help with IBS, and I have noticed a reduction in my migraine attacks, both in severity and frequency. So far the 2 times I have had any wheat products since then I have ended up with a killer within the next 12 hours both times.
> Just thought I'd pass this along,
> Bear
