Feelin like $#!%

I mentioned in my previous blog about going gluten free. CassyWithoutMS and I have decided to cut gluten out of our diet as much as we can. Now, this is easier for us than it is for people with an actual food allergy because when you're making a dietary choice for health reasons instead of to avoid something like anaphylaxis, one doesn't have to worry about cross contamination in processing.

I started reading the book "Wheat Belly" which has basically taught me this: Over the past 50 or so years - through no malice or bad intentions - humans have macro-evolved the wheat plant so that it can yield more food and grow in harsher climates. We did this in an attempt to end world hunger and keep food costs down. (who wouldn't, given the power, right?) The process is not much different than planting a bunch of different vegetables in your garden, and then replanting the seeds from the ones which grow the best. Repeat this process hundreds of times and presto! You have genetically engineered vegetables specifically to grow in your garden. Scientists helped the process by introducing pollen from different types of grass which grow in the desired climates to make the results happen more rapidly. What they didn't anticipate was that, in the process, they altered the genetic structure of the Gluten protein. A protein that remained vastly unchanged for tens of thousands of years. A protein that evolution has molded our bodies to accepting and digesting efficiently. Unfortunately for us, humans haven't evolved quite as quickly and our digestive system never adapted to the change in wheat. The result: we can't digest gluten correctly and, more importantly, foods which contain gluten (which, as it turns out, is almost everything).

Our bodies have found their own ways of working through the problem, mostly that an increased dose of insulin will help store the new food as fat which we can then digest more easily at a later time. Right, because that always works out well. "Yeah, I'll digest that fat later on the treadmill..." Our bodies' little trick has lead to increased waistlines nationwide. Look at photos from 75 years ago... how many people were severely overweight? It certainly wasn't the 'norm' like it is now. These strategies work in helping us get through the digestive process and we have been fat and happy ever since.

I decided, after learning this, that I wanted to cut the wheat out of my diet and replace them with oats, rice, and other carbohydrates which can be more easily digested... though, I've found it easier to cut most of the carbs out rather than replace them. I've been eating a lot of salads... I love salads...

This caused another problem. Have you ever gone to Mexico and heard everyone you know give the same advice: "Don't drink the water?"

There is nothing wrong with the water in Mexico; Mexicans drink it every day. In America, we have distilled and purified our water to the point that our bodies don't know how to handle the natural bacteria that live in it. Because of this, if an American were to drink water from a country that doesn't offer pure, 100% H2O, the bacteria in our intestines will be like "WTF?" and the toilet in our hotel room will be our main resting place for the rest of our vacation.

The same kinda thing happens after someone decides to adapt a gluten free lifestyle. Our bodies get used to not having gluten around and then, when your mom makes a big dinner with buttery rolls, pasta salad, and cheesecake, your body says "WTF!?" and goes in to panic mode.

That is why I feel like $#!% today. I gorged on wheat products this weekend and followed it up with a 7 mile hike through the woods. No matter how much sleep I get, I feel utterly exhausted. I can't focus. My brain feels a million miles away and I have this heaviness in its place. My eyes sting just looking at things. I had no fatigue, no exhaustion, almost no lingering symptoms of MS at all while I was off gluten. One weekend of breaking my new rules and they all came rushing back at once.

I would toss this off in the "hypochondria" category except I've found numerous articles and blogs mentioning the same thing. Gluten Free helps people with MS but when they break the rules, it hits them like a septic waste truck.

I made mention on my twitter earlier making fun of Alcoholism as a disease. How, if one can totally rid themselves of the effects of a disease by making a lifestyle change, it doesn't count as a disease at all.

Going gluten free has been the closest thing to stopping my MS in its tracks I've ever tried. And, like an alcoholic, going back to my old ways reminded me how much it sucks to be there.

Be Strong
Be Healthy
NickWithMS
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[Edit]

I've had more than a couple people ask me about the changes I've had to make in my diet so i figured I'd post a follow up...

First off, don't confuse Gluten Free with Low Carb. To go gluten free, one doesn't have to give up much of anything... which makes it a much easier diet to stay on that most others.

I switched from regular Pasta to Brown Rice or Corn Pastas. The Brown Rice pasta is nearly indistinguishable from regular pasta when it is hot. The only problem with it is: When it gets refrigerated, It gets hard so it doesn't make for good Pasta Salad. Don't worry about left-overs, though. Once you heat it back up, it's back to its nice al dente deliciousness. 

The Corn pasta is noticeably different than regular pasta. It has a grainier texture and a fuller flavor. You won't trick your kids with this one but, as spaghetti with tomato sauce, I actually like it better!

Our main starch has been Quinoa which is like a cross between rice and couscous in texture. It's not gonna be an exact replacement for anything, but it is a delicious alternative to rice or pasta. 

A lot of foods, even ones that don't say "Gluten free" on the package are, in fact, gluten free - or are extremely close to it. Again, if you're not allergic to wheat, a little cross contamination in the processing facility isn't gonna make a difference. Just look at the ingredients. If it doesn't say "Wheat, wheat flower, processed wheat grains, Malt," or anything else that contains wheat, it is probably gluten free.

As far as eating out goes, It get's a little trickier. Mexican food is easy because you can get almost anything in a corn tortilla... Again, it will have cross contamination from the flour tortillas but nothing to worry about. Many pizza places are offering gluten free crusts. Some of them are amazing, some of them are like a cracker - it's hit or miss... Chipotle has been our go-to fast food joint because we can just order a burrito bowl or corn tacos. Most full service restaurants will have gluten free options, just ask your server. Make sure to mention that you're not allergic, and simply avoiding gluten by choice. This puts less stress on the kitchen.

The hardest thing to let go of has been Beer. I've switched to wine... but nothing takes the place of a cold beer. Oh, and hot dogs... what good is a hot dog without the bun? Not much good at all. Hot Dogs and Beer: what a winning combo.. sigh... though, giving up those delicious foods is a small sacrifice to make considering how much better I feel day-to-day.

I hope this helps clarify any questions you may have.

NickWithMS