Life has a way of bringing us where we need to be, subtly, gently, slowly, but surely.
I say this because I’ve seen it in one particularly important aspect of my life – cooking.
When I first made my new year resolutions in early 2014, proclaiming that I wanted to go wheat-free and gluten-free, I had just finished reading Wheat Belly back-to-back three times.
I remember that I’d read it on our vacation on Brazil’s gorgeous northern shores, and there I was sunbathing by the beach, my sunglasses on, and my kindle propped up in front of me.
Every fifteen minutes or so, I’d turn to Juan and quote him from the Dr William Davis’ book, telling him about all the harm that wheat and gluten could cause - which went far beyond a the protruding wheat belly.
During the rest of 2014, I found myself exploring a whole new world of grain-free and gluten-free recipes.
Now, I’m talking about the kind that never would have crossed my mind nor entered my kitchen if not for my conviction in Wheat Belly and it’s powerful statements against gluten, a protein that is found in many grains, which we mainly consume in the form of wheat.
I experimented with new types of flours, like tapioca flour, almond meal, hazelnut meal, and cashew meal, among others, but every once in a while, we’d still cook with wheat flour, eat pasta, pizza and other wheat products.
While I’m not coeliac, and don’t have any allergic reactions to gluten, I did realize that re-introduction of foods containing gluten caused me to have gases in my stomach and some kind of subtle bloating, but it was nothing that truly affected me. I also noticed that when I stopped eating gluten-containing foods, the gases went away with the gluten.