I thought it was about time I posted an update on what I've been eating because I always seem to be talking about it.
As I have mentioned before, the biggest change in my diet has been the elimination of wheat and for the most part gluten (gluten can be found in barley, rye and oats as well as wheat) which some think might be restrictive but really it is just about making little changes here and there until you get to where you want or need to be with it.
The reason I took wheat and gluten out of my diet was to stop my body attacking my thyroid gland as part of an autoimmune response. (For an excellent video explaining how this works please click HERE and watch to the end, I got lost a few times but persevere with it - it's worth it). Now, I have to say I believe that even if you do not suffer with an autoimmune (AI) condition you would benefit from cutting out the wheat and gluten you consume but this is especially important for those who suffer from an AI condition....indeed any AI condition. Simply because gluten is seen as 'the enemy' by the immune system and it will trigger an attack.
As for the other grains that are still kicking around in my pantry like rice, oats and barley - well, I seem to be in a continuous cycle with them. I go from cutting them out of my diet altogether, to adding them in here and there, to them being in our weekly menu plan on a regular basis and then back to the beginning where I am cutting them all out again. BUT, I have been doing myself some learnin' and while I still go through this cycle, I no longer feel the guilt over eating the occasional grain.
This is all because fairly recently I attended a dedicated foodie/health type course - a first for me but I sincerely hope it's not the last. It's called NEWtritious Delicious and has the very accurate strapline; ‘Bridging the gap between food and medicine’. Now, I am lucky enough to know some of the people involved in the course and we are all very much on the same page with regards to health and such things so I was really excited to go and find out more information on the things I already had an idea on and to get a heads up on other new and exciting health principles. And that I did....
For the duration of the course we were treated to samples of their amazingly tasty meals, cups of gorgeous
green and white teas, rounded off perfectly with some sumptuous desserts. And all the while being taught the health
properties of each food, pointers on how to prepare dishes and guidance on what
to absolutely avoid at all costs. All the recipes are in the handouts so you can get cooking as soon as you get home. The food was all carefully thought out and
all very PRO THYROID!! There cannot be many, if any, food and nutrition courses
who can lay that claim. It was pretty special.
So back to my grain guilt, one of the things we were taught about, is that proper preparation of food goes a long way in health terms. This is especially important when it comes to grains like that rice and those oats I have kicking about my pantry. And the reason I no longer feel bad about eating these on occasion is that I now know how prepare them properly before I eat them. I soak them. It helps break down the anti nutrients and phytic acid that lurks within them and therefore they are not quite such a burden for my healing body to process. So as a special treat, and as any good highlander should, I will share with you the best porridge recipe in the world (well, certainly in my world anyway) adapted, with very kind permission from the NEWtritious Delicious team.
Soak your oats (a good handful should do a serving) overnight in some milk (a little squeeze of lemon juice will help the 'breaking down of bad stuff' process)
In the morning heat the oats and bubble them for at least 3 minutes, up to 7 minutes but do not let it stick to the bottom of the pan..
Once cooked add a big lump of butter and/or coconut oil
Drizzle some raw honey and sprinkle cinnamon to serve.
Get stuck in.
So to conclude – I no longer feel so guilty about having a hearty bowl of porridge now and again or tucking into
rice when the recipe calls for it
because I have learned that preparation is the key to eating these foods. And
preparation means a few minutes the night before breakfast to soak your oats or the morning before your evening meal to soak your rice.
P.S
If you ever have an opportunity to go on this course then take it, live in the Kent area? Book one! If
you are planning a trip to London, try and squeeze this day course in.I'm not just saying that because I know the girls, I am saying it
because it truly is a fabulous course. It takes healthcare and healthy eating
to a whole new level. And so could you. Email Admin@newtritiousdelicious.com
www.facebook.com/MyThyroidTherapy
