“So, are you still doing that radical wheatectomy diet thingy?”
That’s a question I was asked just this week. The short answer is yes. I have continued to eat wheat-free and have essentially been eating gluten-free since early October. If you didn’t see my first two posts on this subject, you can read them here and here to find out why I began this journey.
Now, here’s the reason I plan to continue avoiding gluten in my diet. My muscles and joints are no longer screaming at me. In fact, after a long hiatus, just this week I felt well enough to resume going back to the gym. I’m easing into it, but I’m back and loving the feeling of a different kind of pain.
It has been an interesting journey as I began paying more attention to food labels and have started playing in the kitchen in order to revamp some of our favorite recipes and transform them into gluten-free alternatives. This new dietary discipline has helped me develop a more consistent routine related to meal planning and preparation. Home-prepared salad lunches have become my daily standard fare, with me preparing a scrumptious salad each morning before I leave the house to go to the gym then off to visit with my sweet mom.
My conclusion: gluten definitely plays a significant role in creating an inflammatory response in my body. The effort involved in shopping, cooking and eating gluten-free is definitely a good investment in living a life with much less pain.