I have rarely eaten gluten on a daily basis as part of my normal diet. Mostly because I have a low carb diet but eat carbs after exercise and ofcourse I love red wine on a Sat night. Well since I hit the wall as far as Levo treatment goes (summer 2018) I’ve been tying to find out what’s wrong with me. Long story short because of advise given here on this forum I became serious about going gluten free, it’s been 4wks or more ie I check the packets of anything I’d like to eat to make sure I’m 100% gluten free.
I’m still Hypo at the moment awaiting transition to T4/T3 combo treatment so one of my symptoms is still poor appetite, I usually only eat once a day.
Anyway from being gluten free I now find that I don’t like dairy!!! My whole life I have adored chocolate, I make my own cheese sauces and could eat it straight from the pan, chocolate and cheese is just delicious! (Not together! lol Although chocolate and crisps together are amazing but maybe that’s just an Irish thing 😂)
Now I don’t even like milk in my tea or coffee! I’ll have a splash in tea which I can tolerate but not in coffee.
I make a gorgeous butternut squash lasagna but that was the first time I’d had dairy in weeks and my tummy was in pain. I made GF pasta and cheese sauce, again pain/trapped wind. I once had a coffee with cream in it. Again pain.
Has anyone else experienced their taste buds and cravings change or diminish in this way.
Ofcourse it’s not a problem I’m just curious.
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And smells!! I’m more sensitive to smells. As I sit here now I can still smell the avocado mayonnaise that I left on my plate. It was fine when I was eating but now it’s too strong.
Totally with you on cows' milk - it tastes weirdly sweet (probably the lactose). Goat milk and cheese is tolerable though and is more 'meaty' and sour which was a taste I did not like before; dogs like it though! I cook with coconut milk, but they do vary a lot in quality - some are very watered down and have fillers added. A good brand is Lucy Bee ( pricey though) but makes excellent Bechemal sauce for a gluten free Lasagne. I feel that the media is lacking a chef that does this kind of thing not that I am volunteering !!!
I don’t miss dairy as I said I’ve just gone off it but I will need to try the alternatives for cheese sauce (I don’t do the bechemal for lasagnas, always been a strong cheese sauce on top 😬) with regards milk in tea it tastes extremely ‘milky’ 😂 almost like its gone off, not sour exactly but just very milky. I’ve added a gluten free bread on to my shopping delivery and TBH it may not have any gluten in it but they seem to have added more sugar 🤮 So I’ll have to look around for one or make my own. GF flour is tricky to work with though, the ifs usually bake and they’ve switched to GF flour and it’s a bit of a mare.
I read a piece written my Dr Christianson he states If you are not allergic to foods or not diagnosed celiac disease, going gluten free could make your health much worse. Do not drop whole grains.
😱 Thanks for your thoughts Bunnyjean 🤗 I haven’t really eaten whole grains for years, it’s not something I miss and I’m not sure our farming methods are sustainable or full of the goodness that they once were due to the erosive of minerals in the soil.
in reply to
It's not my thought only what I have read recently. I eat organic bread one slice per day.
Ofcourse Bunnyjean. A lot of my thoughts are not my own, I’ve read a lot, they’re other people’s thoughts or opinions some based on personal experience and sometimes backed up with studies/science. Essentially we have to make our own personal choices. I was thanking you for your input as I’m so grateful to anyone who puts forward an opinion but on the subject of grains I think it’s best for me not to eat gluten
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