So, I didn’t make it two weeks. Since I began eating gluten-free, my pain and fatigue had gone from bad to worse. I was used to having foot pain first thing in the morning and at night, but now it was all day. And it was unbearable at times. If I were reclined on the couch, I couldn’t lightly touch the top of one foot with my other foot without it feeling like my foot was being crushed.
On the positive side, I made a yummy “mac” and cheese. Mixing in the chicken meatballs added texture and dimension in taste. I didn’t measure the amount of pasta and cheese because I add cheese to the béchamel based sight. So these are approximations.
Cheesy gluten-free “mac” and cheese
3 cups uncooked brown rice penne
1 cup skim milk
4 Tbsp unsalted butter, sliced in 1/2 Tbsp size pieces
1 Tbsp corn starch
~ 1 cup freshly grated sharp cheddar
~ 1-2 cups freshly grated fontina
Salt, to taste
Bring water to to a boil in saucepan. Season water with 1-2 pinches of kosher salt; add penne, cook according to package instructions. I used Tinkyada.
While water is coming to a boil, heat the milk in a saucepan on low to medium-low heat. Heating the milk will avoid clumping when you make your béchamel.
Melt butter in another saucepan on medium-high heat. Whisk in corn starch until completely incorporated. Allow mixture to simmer for approximately two minutes, stirring frequently to avoid burning. Simmer until mixture is a medium sandy color. Slowly whisk in warm milk, whisking constantly until milk is fully incorporated. Simmer mixture for a few minutes, stirring constantly to avoid scalding. Once béchamel has thickened to the desired level of thickness for your sauce, remove pan from heat and stir in cheese. Season with salt to taste, approximately 1/2 teaspoon.
Pour cooked penne into the cheese sauce and stir to combine.
So I did what was probably the worst thing possible after having been gluten-free for several days; I had a turkey burger and fries. After dinner, my intestines reciprocated that middle finger from before dinner. To be fair, though, this particular burger has always given me some amount of intestinal distress. It does the same to Mike as well. But flooding my system with gluten like that was stupid, I know. I ended up being gassy for a couple of days, but by the next day, the pain in my body and fatigue has eased up. They continued to do so over the course the next few days.
It may have been a coincidence that my pain and fatigue became so bad the week that I tried out going gluten-free. The only way to really know is to try it again at some point. Until then, I’m definitely going to cut down on the amount of gluten in my diet. Cutting down on the gluten, if nothing else, helped my sugar remain stable and potentially had a positive effect on my weight. Finally, living gluten-free obviously takes a lot of prior planning and energy. Convenience food, like fast food, was generally not an option. On the one hand, that’s clearly good for my health. On the other hand, I then have to have the ability to stand and the energy to cook which, as all people with fibromyalgia and chronic fatigue know, isn’t always possible. Clearly, I would need to make food with plenty of leftovers or freeze portions. (And I don’t really count the crockpot as a much better option since plenty of prep work is usually still involved.
So, is gluten-free for me? I think the answer is a clear, resounding, *shrug* I dunno.