“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.
I recently figured out how to use Libby – an app that allows me to borrow audible books from the library. (I know, I’m late to the party…but I made it!) I spend a fair amount of time sitting with Momma when she needs company, but doesn’t necessarily want to talk, so I’ve begun listening to books. It has been a great way for me to keep my brain stimulated, to learn new things, and to find enjoyment when doing solitary things like gardening, sewing, or household cleaning.
Today, I thought I’d share my review of two books I read earlier this month: “Wheat Belly” by William Davis, MD, and “Grain Brain” by David Perlmutter, MD. I picked these two off the virtual library shelf because I’m interested in learning more about how today’s genetically modified wheat purportedly contributes to inflammation in our bodies. I’ve been having a great deal of arthritic-type pain in my hands (and swelling to the point where I can no longer wear my wedding rings). The pain in my legs (especially my knees) makes me feel like a little old lady, limping and gimping along. And don’t get me started about how much my hips hurt. If something doesn’t change, I’ll be using a cane (or a walker) very soon.
Truth be told, the scariest problem I’ve been noticing lately is foggy thinking. I have noticed great difficulty in my ability to concentrate on reading or writing. Staying focused on a task was becoming noticeably harder. This scares me. Given my family history of Alzheimer’s, it scares me a LOT.
I have read that inflammation is at the root of many physical ailments. Research has suggested it is involved in diabetes, arthritis and even Alzheimer’s. I was already aware that over-consumption of sugar was involved in so many inflammatory health conditions. Could there be something to this premise that the consumption of wheat also contributes to inflammation?
I listened to “Wheat Belly” first. I actually listened to it twice because there was so much to absorb in this book. I read “Grain Brain” because Dr. Davis referenced it in his book. After ingesting the information they both provided, I concluded that what they were suggesting was worth an experiment in my own diet. I decided to cut wheat out from my diet for a period of one month and see what happens.
I changed my morning breakfast ritual. I stopped eating my slice of whole-grain toast with peanut butter and jelly each morning. Instead, I substituted a smoothie which I made with spinach, frozen berries, and a bit of protein powder.
I stopped eating the “protein meal replacement bar” I had been consuming almost every day at lunch. I started making myself a salad with a bit of protein in the form of chicken, tuna or an egg, and a small handful of raw walnuts for a dose of healthy fat.
I made a habit of saying “no thank you” when offered the complimentary bread basket at our favorite neighborhood restaurant. If I ordered a sandwich, I’d ask for a lettuce wrap or ask them to omit the bun. At the local pizza buffet, I would eat a slightly larger salad, then choose one piece of chicken and one piece of pizza – removing the skin on the chicken and eating only the delicious toppings on the pizza.
I began scrutinizing the ingredients listed on food labels, looking for wheat (in all its forms). Check out this article for a good list of what to look for on labels. I went through my pantry and quarantined anything with wheat.
I’m being careful not to eat gluten-free this and that’s just because they are gluten-free. I could literally pig-out on the GF donuts, breads, cakes, pancakes, cereals, muffins, bagels, protein bars, pizzas, desserts, and myriad treats that are available in my grocer’s specially dedicated aisle. To do so would spell over-indulgence and certain disaster in any efforts of mine to lose weight and thus reduce the load on my old knees.
So, you ask, “How’d it go?” Well, I’m glad you asked! I must report that I began noticing subtle changes in how I felt within a few days. My legs were less achy and the puffiness around my knees seemed diminished. I wondered if it was working, or just a fluke…or a figment of my imagination. Now that three weeks have passed, I don’t think those changes are placebo. I think they’re very real and significant.
I have more energy and ability to focus on tasks.
My fuzzy brain has cleared up significantly. I’ve even begun blogging again.
My headaches have disappeared.
I wish I had measured my knees at the start, but I can tell you that the puffiness has gone WAY down.
My left knee still clicks, but my legs and knees don’t hurt. I can walk and use stairs without pain. This is a very significant and welcome change because, quite honestly, they hurt to the point of tears.
The excruciating pain that I experienced when getting in or out of a car is gone. Not just better. Gone.
It literally hurt to pick up my coffee cup. I had to use two hands, or risk dropping my mug. I am encouraged to note that I can move my thumbs and grasp a coffee mug without pain again.
Interestingly enough, I can zip the jeans that were hard to zip, and less of me seems to be spilling out over the top of those jeans.
While I have had some good results and undeniably dramatic reduction in the pain I believe to be associated with inflammation, I’m not totally convinced that “radical wheatectomy,” as Dr. Davis calls it, is right for everyone. In fact, he purports that all grains are suspect in the inflammatory process and should be eliminated. There are plenty of articles out there (written by physicians) which warn that this diet is not healthy. Here’s a link to just one of many that are worth consideration. This particular author believes that the Wheat Belly/Grain Brain diet is just a backdoor approach to the old Atkins Diet.
So, here’s my conclusion: It is my personal theory that it is the over-consumption of carbs in the form of grains that is primarily suspect. Once I began taking a closer look at food ingredient labels, it was clear to see that wheat is hidden in SO many foods. Add that to all the breads we knowingly eat, we very unintentionally over-consume wheat and stress out our bodies. Another consideration – when I deliberately cut out wheat, I also dramatically reduced my sugar consumption, and a host of unpronounceable chemicals and additives found in the food I eliminated. Definitely not a bad thing.
So, what am I going to do with this information? For now, because my body is feeling better, I will continue my wheat-free diet to give my body a chance to heal. Somewhere down the road, I will likely reintroduce wheat – in moderation, of course – to see how my body will respond.