The FastDay Forum

I have decided to go wheat free and although I have posted in my Progress Diary I would be grateful for your ideas and experiences on this topic and so have started a separate thread. I can't find one elsewhere.
I have read a lot lately about refined carbs in general and the possible bad things that wheat products particularly can ravage on our bodies, but the two books, 'Grain Brain' and 'Wheat Belly' rather shocked me. There are many personal reasons why I have decided to go down this route....not particularly weight loss reasons, but I am sure going wheat free will help rather than hinder the weight loss anyway.
I don't think this is going to be terribly easy long term but I shall try. Hubby just can't live without bread so I made some walnut/carrot bread yesterday but it's very like cake! (No sugar, no flour....made with ground almonds, walnuts, oil, cinnamon, eggs etc) It's definitely not something you can eat on a fast day either.
I hope I can do this. I might need nerves of steel. I shall have to cheer myself on with a bit of help from everyone here. Please post. Am I mad? Maybe.....

PS Thanks @rawkaren and @cblasz for your replies on my Progress thread.

Wow good luck it will be hard but people do manage it. At the moment I am trying to cut out sugar this will be day three, almost could be likened to the first 3steps in a marathon. I always thought I had a strong willpower but not where sugar is concerned I am already looking for loopholes. I do hope it goes well for you.

There are some amazingly good paleo recipe sites which are all wheat free, so check them out for inspiration. http://nomnompaleo.com/ is one of my favourites, plus http://quirkycooking.blogspot.com.au/ (I follow both on FB which means their recipes, plus others that they recommend, come through on my newsfeed).
There are recipes for naan breads, breads, all sorts of things out there, so many people go wheat or gluten free these days. You can also buy gluten free breads (although I've never found any I've liked)
*disclaimer* I'm not wheat or gluten free, I just like experimenting with food and new things, so explore a lot of different styles of eating.

Thank you for the links @KataMac.

I went gluten free for 6 months as I was very intolerant to wheat/gluten with persistant IBS of the rush to the toilet type. It seemed to have allowed my body to heal as I don't have anywhere near the problems I did have, no more IBS. I still get a small amount of water retention if I have a high bread or high carb day, but I can eat bread again.

My experiences were that trying to find a bread alternative just wasn't worth it. Nothing out there tastes like real bread. If I wanted a 'sandwich' experience I used a large lettuce leaf or two as my outer layer and usually rolled them like a tortilla with the ingredients inside.
If you are going to be strict you really have to be a label reader, even the humble OXO (stock cube) has wheat in it. I have just read the ingredients on some fresh meatballs I bought from the butcher and they have wheat in them, no wonder they were cheaper than minced beef. Sausages are a culprit too, they have rusk in them which is made from wheat.

Being wheat free did help with some other bodily complaints, such as no more persistent thrush, lessening of the eczema in my ears and water retention. Though losing the weight has been a more effective solution to the water retention.

It can be hard to be wheat free or gluten free, especially if you also have a family to cook for who don't want to go that route. Going wheat free for me has caused a knock on effect of lessening the amount of bread eaten at home to only 1 to 2 loaves a week, instead of the 4 or 5 leaves we used to have even though I am now eating bread again.

Does anyone else wonder why the author of Wheat Belly is overweight himself, even though he pushes his book/idea largely as a weight loss plan

Does anyone else wonder why the author of Wheat Belly is overweight himself, even though he pushes his book/idea largely as a weight loss plan

Perhaps he 'pigs out' on gluten free bought products; which are full of potato starch and other starches! The recipes in his book are very high calorie as well.....the walnut bread which I made yesterday from his book was very calorific! Nice though.

I do keep trying to achieve gluten and sugar free, currently my ultimate aim, but OH keeps putting such nice things in my way!
Must. Be. Strong.

I do keep trying to achieve gluten and sugar free, currently my ultimate aim, but OH keeps putting such nice things in my way!
Must. Be. Strong.

My hubby tries that too and that includes red wine! I have him under control for a few days....then he goes off piste!

Hi Auriga. As you seem to be going for it and you like cooking, it might be time to invest http://www.amazon.co.uk/Against-All-Gra ... 874&sr=1-1. It's the only book I bought with me.

Oh are you a wheat-free person then @Rawkaren? Has it made a difference?

Bean

Thank you Karen for the link.....just bought a lot of foodstuff from Amazon I can't get at my local Waitrose and bought a spiralizer to make courgette spaghetti. The book will be next on my list to get!

Oh are you a wheat-free person then @Rawkaren? Has it made a difference?

Bean

Wheat and sugar free ordinarily, but I have been struggling with both since I moved. Good food is really expensive here. Yes it makes a world of a difference Bean because I'm pain free and also bloat free.

Oh, lettuce leaves and cabbage leaves and brinjal/aubergine/eggplant (never know who calls that veggie what!) are all fabulous as substitutes. Of course they don't taste like the wheat product they're replacing, but they are just a different way of wrapping/layering.
I use lettuce leaves as a wrap for anything I'd put in a taco or nachos or burrito.
I use cabbage leaves to wrap around mince mixtures canneloni style. Also great around rice mixtures baked, almost greek style.
I use brinjal/aubergine/eggplant sliced to layer like a lasagne.

I've been gluten free for 6 years. Falling to sleep now but will post later with my favorite substitutes.