I feel like this post was a long time coming. My body was telling me in so many different ways that processed wheat… yes, even WHOLE wheat, isn’t something that agrees with it. Admittedly, when I went to the grocery store and bought a loaf of bread, I scoured the nutrition label for only the most “clean” ingredients. Just because something is considered nutritious, doesn’t mean it’s right for everyone. I’ve been contemplating a gluten-free diet for awhile now, but didn’t have the courage to give up my beloved whole wheat products entirely. I’m happy to say, after eating JUST whole foods for the past few days, I can tell you, it is what’s best for my body to avoid wheat almost entirely.
There have been recent studies linking wheat consumption to everything from obesity to dementia. What really hit me, is that this article explains how wheat affects my hypothyroidism…
“In a 2001 study reported in the “American Journal of Gastroenterology,” 241 patients with celiac disease were compared to 212 normal controls. The rate of hypothyroidism was three times higher in patients with celiac disease. Sub-clinical hypothyroidism was more common also.”
Believe it or not, the patients with hypothyroidism were placed on a gluten-free diet and “nearly everyone with sub-clinical hypothyroidism recovered completely“.
I’m not saying that I won’t occasionally have a slice of toast, but from here on out, it will be before 10am only, and it will be a very small portion.
So, what have I been eating?
Thin corn tortillas, shredded romaine, fat free refried beans, plain 0% Chobani (sour cream), diced tomatoes, and taco seasoned lean ground turkey. We also used fat-free cheddar cheese to top them off!
All I did to make the homemade hard taco shells was spray the thin sliced corn tortillas with PAM or non-stick canola cooking spray, sprinkled them with salt, and hung them over the racks in the oven like I saw on Pinterest.
First, I warmed my tortillas in the microwave for just 30 seconds to make them pliable. Next, I sprayed them with cooking spray (just enough to coat). Then, I sprinkled them each with a bit of salt and hung them on the racks of the oven. I baked them for 7-10 minutes at 375° and voila! They’re MUCH cheaper than buying them pre-made ones in the store… and they have a LOT less crappy ingredients.
I left a few of them soft for Jarid, because he enjoys them both ways. I even made my own “taco sauce” because I didn’t have any at home and I refused to run to the grocery store. I swear, you can find ANYTHING on Pinterest.
- 5 tbsp. reduced sugar ketchup
- 1/3 c. water
- 1/4 tsp. chili powder
- 1 1/2 tsp. cumin
- 1 1/2 tsp. onion powder
- 1 tbsp. white vinegar
- 1/2 tsp. garlic powder
- 1/2 tsp. garlic salt
- 1/4 tsp. paprika
- 1/4 tsp. cayenne pepper
Here’s to eating gluten-free! 🙂