Posts tagged kamut

Week 2: May 8 through 14 on The S.O.S.O. Free Plan™

Week 2: May 8 through May 14 on The S.O.S.O. Free Plan™

This week, I will be sharing more about the other affects (mental, psychological, etc) of doing this and not focus on the food, as did in the first week, but may mention if there are any other foods that didn’t mention before.

May 8/19 – 8th day on The S.O.S.O. Free Plan™

I was working today and the hungry feeling started later in the afternoon, but maybe is really mental/psychological and need to hydrate more. I will try that and see what happens. I am trying to stay strong, but almost broken down to have some crunchy and salty flax crackers, but I have to realize, I’m craving minerals and need to eat more natural sodium rich foods. I found this on website: – A cardoon, which is classified as a leafy vegetable, contains the highest sodium content of any raw vegetable, according to the USDA, with 303 milligrams in 1 cup of shredded cardoon. Raw celeriac, wax gourd, artichokes, beets, carrots, seaweed, turnips, beet greens, celery and chard contain 75 milligrams of sodium or more per serving. When cooked without salt, sweet potatoes, spinach and collards contain 75 milligrams of sodium or more per serving. It also said about fruits: According to the U.S. Department of Agriculture, a mammy apple contains the most sodium per serving. One of these large round tropical fruits contains 127 milligrams of sodium. Guavas and passion fruit are the only other fruits in the raw form that contain 50 milligrams of sodium or more per serving. I do use seaweed powder on my grains and salads daily, which are mineral rich.

May 9/19 – 9th day on The S.O.S.O. Free Plan™

I found some other snacks – Puffed Corn & Puffed Millet from Arrowhead Mills with nothing else in it. So was thinking to put the rice puffs, puffed corn and millet together in a bag, as a snack mix to have when I am on the go. I also got Tomato Paste with no salt added from 365 Everday Value (Whole Foods private label), so can use that to spread on my rice cakes or put on grain/pasta.

May 10/19 – 10th day on The S.O.S.O. Free Plan™

I had some of the other puffed cereals bought yesterday for snacks, so will need to buy more and the tomato paste on rice cakes was really good and satisfying. I feel like I am already be in the flow of doing this and not have any issues, as have to snack more on carbohydrates, since not eating fats this month.

May 11/19 – 11th day on The S.O.S.O. Free Plan™

Snacked alot today and not feeling the need for anything not eating (fats, oils, sugar & salt). I do not feel or notice any difference physically, as usually see any changes, first in the face, but maybe is too soon to see anything.

May 12/19 – 12th day on The S.O.S.O. Free Plan™

Didn’t each much during the day, but more in the evening. I got Khorasan Wheat/Kamut Puffs from Nature’s Path. I usually do not eat anything with wheat in it except for the sprouted tortillas, but kamut is different then regular wheat. I liked the taste of it, as a snack and something to eat quickly with no preparation, like the other puffed cereals have. Nothing new to share about my experience.

May 13/19 – 13th day on The S.O.S.O. Free Plan™

Ate alot of carbs today – seem to be hungry all day – ate rice, rice cakes, rice and kamut puffs. Could also be, because was not working today which keeps my mind off eating.

May 14/19 – 14th day on The S.O.S.O. Free Plan™

Can’t believe it has been 2 weeks and still sticking with it 100%! Woo Woo! The power of self-control (I have a strong nature when it comes to that, if you have checked out other posts on the cleanses and fasts I have done in the past) and not feeling like I am missing anything, but do crave more carbohydrates/starches. One has to be very aware and more astute when looking at packaged products when trying to avoid added salt, sugar, oils and fats, as it is easy to miss, if you don’t read the ingredients. Whereas, if a product has naturally occuring of any of those mentioned, that is a different story, like sugar from fruit or sodium in celery, etc.
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Tips on How to Avoid Gluten without Going Crazy by Herbal Papaya

Tips on How to Avoid Gluten without Going Crazy by Herbal Papaya

Gluten can be a hard thing to kick from your diet, read these quick tips to help you on your gluten-free journey!

More and more people these days are becoming intolerant to gluten, Celiacs, or simply avoiding gluten for their own dietary reasons. Gluten, however, can be a hard thing to kick, especially when you’ve been raised with having bread products with every meal.

Toast for breakfast – nope. Burger for lunch – no bun please. Garlic bread with your Italian dinner – so hard to resist. Believe us, we’re addicted to bagels and pizza just as much as the next person, so we can feel your pain.

As is usually the case when the consumer market changes so drastically as it has with gluten, the food producers have obliged with making progress in better and a greater variety of non-gluten products for everyone to enjoy.

There’s still a long way to go, but non-gluten products have at least come further than what they were when we were growing up – anyone else try rock-hard, flavorless, tiny sized gluten-free bread a decade ago?

Besides the greater presence of gluten-free products out there, there is a whole community now that supports the gluten-free diet. It can be overwhelming when you first cut out gluten, and now there are so many tips and articles to read to help you transition. There are a ton of foods out there that you may have never known had gluten in them until recently.

In an effort to help anyone who is currently gluten-free or who is looking to cut out more gluten from their diet, we wanted to put together a quick list of tips to follow to help avoid gluten without going crazy. We hope you get some use out of it!

Cook/bake your own food

The easiest way to avoid gluten is by cooking and baking your own food. You know exactly what is going into what you’re eating because you’re the one putting the ingredients into your food. If you’re extremely sensitive to gluten, this could be a good option to focus on.

And hey, you get to learn or improve on a new skill that makes new friends easily! And you get to show how yummy gluten-free food can be to your friends and family.

Bring snacks or toppings when going out to eat

Sometimes it can be hard eating out, especially if you’re a Celiac and you can get sick with even a trace of gluten.

To prevent this from happening, bring your own snacks and/or toppings when going out to eat. That way you won’t go hungry and you always have a back-up plan if you don’t see anything that would work for you to eat on the menu (or you don’t trust that there hasn’t been cross-contamination in the kitchen).

The same idea works for toppings – example: if you enjoy salads and love croutons – bring your own gluten-free version as a topping.

Check your medication

Check with your pharmacist about what is exactly in any medication you’re taking – surprisingly, a lot of medications contain the same protein that is in wheat, rye, and barley (as does a lot of mouthwash).

Gain a new perspective

Instead of moping around about the loss of enjoying your favorite wheat-based foods, celebrate the fact that this could be a wonderful new way to start implementing a healthier diet into your life.

Sure pizza may be a no-go for you now, but the fact that you can now eat healthy whole grains, like brown rice, corn, and quinoa will likely help improve your mood and your body will be strong and healthy. It only take a new perspective to change your thoughts about getting rid of gluten!

Be vigilant about reading labels

Even the products that you’ve used in the past can change their ingredients without notice, make sure to double check all ingredients on the packaged foods you buy at the grocery store to prevent doses of gluten from getting into your diet.

Popular packaged foods that usually include gluten can be pre-made broths, rice mixes, pasta sauces, and soy sauce, although there are many others out there too. Do your research, find trigger ingredient names that point to gluten (i.e. wheat, rye, barley, oats, spelt, Kamut®, etc), and avoid those. Easy peasy.

Use gluten-free substitutes

Bummed that you can no longer eat your favorite pasta dish or have donuts for breakfast? Chances are there is now a gluten-free version of those food items! Almost every food that traditionally has gluten in it, now has gluten-free alternatives.

Sure, they may not taste exactly like your favorite gluten food, but at least it’s something, right? And, similar to how much dairy-free and vegan food alternatives have progressed (vegan cheese anyone? yum!), gluten-free alternatives are only getting better in terms of their tastiness.

This goes for when you’re cooking/baking your own food as well – there are plenty of options these days for cooking with gluten-free ingredients, even for cakes and pastries!

Remember foods that are naturally gluten-free

And remember, you don’t have to find alternatives for everything, there are plenty of foods that are gluten-free friendly out there.

Fresh fruit and veggies, quinoa, teff, amaranth, polenta, buckwheat, corn, millet, and tapioca are all gluten-free, start using them as the base of your meals and get rid of the bread at every meal mindset.

Yes, some alcoholic drinks have gluten, too

Beer drinker? You may be sad to remember that beer is often times made from malted barley or wheat. There are more breweries these days that are offering at least one gluten-free beer to their customers, but there’s still a long way to go in the beer industry for the gluten intolerant.

If you don’t want to give up alcohol completely, there are plenty of alternative routes you can take while still avoiding gluten. These generally include cider, wine, sherry, spirits, port, and liqueurs.

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