Mostly Gluten Free

I’ve heard this time and again, “Oh, I’m mostly gluten free,” or, “I need to be on a mostly gluten free diet.” Is there such a thing? In my opinion, no. Plain and simple. No. You’re either gluten free, or you’re not. It’d be like saying, “I’m on a mostly cyanide/arsenic/insert poison of choice diet.” If your body requires that you eat gluten free, then you eat gluten free.

I know there are some people who only have an intolerance, but without being totally gluten free for a while they’ll never know how bad their body reacts to gluten. The same people may only think they have an intolerance because their Celiac blood panels came back negative, or their biopsy came back negative, but I have heard of many cases where the tests were wrong. For those who find themselves in this situation may only think they have an intolerance, when they really have Celiac disease. Every time they “mostly” eat gluten free and purposefully ingest something with gluten they are putting their body in extreme danger.

If someone really does only have an intolerance then they are still harming their body by ingesting gluten. This is like having lactose intolerance. Every time a lactose intolerant person ingests lactose they still are causing their body pain and inflammation. Admittedly, I ingested lactose when I thought I was lactose intolerant. I took those special pills that didn’t really work. If I knew then what I know now, I wouldn’t have done it.

I don’t intend to attack, or drive away anyone from getting their body into good health. Quite the opposite, I want people to really think about what they’re saying when they say “mostly gluten free.” They’re saying they’ll intentionally put their body in harm’s way so that they can eat whatever they want whenever they want. They’re saying they’ll risk stomach aches, diarrhea, rashes, brain fog, malnutrition, and even cancer for a small amount of gratification which can easily be found in gluten free foods.

Like my breakfast this morning. I had some leftover brown rice, so I put it to good use. I whisked a couple eggs in a bowl, stirred in the brown rice, and then cooked it like pancakes. They need a little smooshing in the pan, and maybe some reforming at the edges, but they cook up nice and crispy on the outside and soft on the inside. Serve them as you would any other pancake. Savory, sweet, whatever. They’re good, quick, easy, and resourceful.

 

Brown Rice Pancake

 

Or how about these amazing short ribs from Make it Fast, Cook it Slow by Stephanie O’Dea?

 

Korean Style Short Ribs with Broccoli and Brown Rice

 

What about something as simple and delicious as the fruit from our own yards?

 

Maui Avocado

 

Need something more decadent? Something sweet when you see others indulging? Let’s see what we can do about that.

 

Vanilla Cupcake with Chocolate Frosting: Gluten Free Cupcakes by Elana Amsterdam.

 

Feeling deprived? Still need to be “mostly gluten free?” If so, check out some of my favorite blogs and you won’t be feeling deprived for very long.

6 thoughts on “Mostly Gluten Free”

  1. I am right there with you! And that is what finally got me to go 100% gluten free, was realizing it was POISON and that just eating a “little bit” of poison was ridiculous. It also made me overcome my worry about inconveniencing others, either friends or restaurants. Now I am very firm (in a gentle way) that I will not eat anything that may have been compromised. And cooking gluten free gets easier and easier – like any skill, with practice you get better and better. I love your ideas! ^.^

    1. I remember long conversations on this topic on Livejournal eons ago. Someone did liken eating just a teensy bit of gluten to eating a teensy bit of poison. They were frustrated because so many people would say “Well, can’t just you have a little bite?” So, they formulated that statement for when people got pushy about it.

      Cooking gluten free really does get easier and easier with time. Most of the time I barely think about the fact that what I’m cooking as gluten free. It’s just food.

  2. While I don’t have gluten allergies (at least, not according to any tests), I have a horrid shellfish allergy. I admit it; I have looked at a nice plate of shrimp or oysters and thought, “Hmmm – it *might* be worth the vomiting, diarrhea, hives, and potential death!” ;-) Thus, it’s easy for me to sympathize with people who really SHOULD be entirely gluten-free but sometimes can’t help sneaking something with gluten even when they know it’s going to hurt them: i.e. “mostly gluten-free.”

    1. Yowsers. Sorry to hear about your shellfish allergy. Those are quite difficult from my understanding, but we both learn how to find opportunity in limitation.

  3. Hey Amanda,

    Just wanted to drop a note to say that I’ve been enjoying the more frequent blog posts. Seems you have some new-found freedom/liberation, and the words and posts are flowing. Love it! Keep up the great blogging.

    Cheers,
    Pete

    1. Aww thanks Pete!

      The posting has become more about what’s just going on versus trying to come up with a big elaborate post about one thing. It’s feeling a bit easier. I still ramble a bit, but that’s me in person too. I’m working on it in both worlds, but I love to chatter. Haha!

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