As most of you probably know, Aaron has been on a relatively “gluten-free” diet since our marathon training began 2 months ago. Two months in, he’s still sticking with it.
(First, please remember that we are not dietitians. We also have not consulted a doctor despite my insistent nagging. Don’t sue me!).
For as long as I’ve known him, Aaron has had lots of digestive issues (and he loves when I talk about it on the blog!), bad allergies, and migraines. I finally convinced him that most peoples’ bodies don’t react to food the way his was and that maybe he had something in his diet that needed to come out.
Since gluten-free seems to be so trendy right now (either for intolerance reasons or diet reasons) we started there.
So, Aaron eliminated gluten out of his diet cold-turkey aside from the occasional beer, because, you know. (And yes, we are aware of gluten-free beer, but Aaron is a big stout person, and gluten-free stout doesn’t appear to be on the market at Trader Joe’s!).
And, like that, his digestive issues and migraines went away. We aren’t in his peak allergy season right now, but studies suggest that eliminating wheat reduces allergy symptoms. He also lost about 10 pounds right away which will always make me angry/jealous.
I am pretty confident that I do not have a gluten intolerance. However, I have cut down on my consumption of wheat/gluten stuff just because it seems silly to buy it if I’m the only one eating it. And, I do feel (just a little bit) bad when we go to a restaurant and I order a huge, amazing, heaping plate of the best pasta and Aaron is stuck with grilled fish and steamed carrots.
But, this week, we’ve actually pretty much run out of wheat in our house aside from some frozen Bertolli that sits sadly in the freezer. I have been wheat free since Monday! I’ve also lost a couple of pounds since Monday, which of course I’m not complaining about.
Going gluten-free hasn’t been the easiest thing to do, obviously. We are running a heck of a lot, and we do need energy, so not having a constant supply of “carbs” has been challenging. And for Aaron, anytime he has even a bit of wheat, his reaction is about 10 times worse than it was before he eliminated it from his diet. The other day I gave him just a bite of breakfast burrito, and the tortilla made him pretty uncomfortable.
But, we are really making better food choices. We have to actually THINK about every little thing we’re eating because gluten can be very sneaky, hiding in sauces, dressings, and soups.
I don’t even know the last time we had pizza (SAD), and even beer consumption has gone WAAAAY down. And we’ve replaced all of the creamy salad dressings with balsamic vinaigrette. We usually would grab something like a chicken sandwich from Wendy’s once a week, but I don’t think we’ve done fast food since the beginning of June. So, even though I’m not a complete convert, I am eating healthier regardless.
There are a ton of resources out there if you think you might have an intolerance to gluten. Whole blogs are dedicated to recipes and living the lifestyle. Gluten Free is Life has been one of the most comprehensive I’ve seen. This whole process, at the very least, has made us much more likely to look at the ingredients in our food and be more aware of how we feel after we eat something. And Aaron feels better, which is a very good thing!
On an unrelated note, a nice man completely passed me during my run this morning. Just came out of nowhere and passed me with no effort. Consider my ego sufficiently deflated.