I have something new to deal with

K

kirbyforlife69

New member
I am trying to drop some weight so I am doing low carb/ Primal/Paleo.
I was on this for about 10 days when I made some fried chicken.
Lightly floured with spices, like I've been doing for over 40 years.
I knew the flour wasn't Primal, but on 4 pieces of chicken lighty
floured, no batter, no egg....how much flour could there be? It was
so good....then came the bellyache. It didn't last long. I had saved
one thigh for breakfast and it was good too.....then came the belly-
ache again. Lasted a couple of hours. I couldn't believe that this
small an amount of regular plain white flour could mess me up. I
posted it on MarksDailyApple.com and was told I probably have gluten
intolerance. And that my body so liked doing without the starchy
carbs, it was objecting. DH bought some chicken wings all prepared,
and I read that they had wheat flour in the breading. But O MY were
they good......then came the bellyache again and lasted for a good 18
- 20 hours. My whole stomach & abdominal area was hard and hurt.

I'm sure there are gluten intolerant people here. What do you use as
a substitute for flouring and thickening agents? I've lost some weight
and generally feel better eating this way, get up feeling perky and
bright, not fog brained for several hours. It is an adjustment to cook
this way after 45 years of marriage & cooking, then to have flour/
wheat banned is a BIG adjustment.
Any ideas or help gratefully received. Thanks, Nan in DE
 
On Thu, 7 Apr 2011 08:09:53 -0700 (PDT), Nan
wrote:


There are gluten free flours out there, single type and mixed.
Probably the best place for you to try is any place with bulk bins so
you can try several and decide what you like best. If I recall
correctly, JL likes rice flour, and I bought a gluten free pancake mix
that I use in my pudding cakes that just call for 3T flour. I can
tell you that good old cornstarch fries up super crispy - that's what
chinese restaurants use for their crisp coatings.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
"Nan" ha scritto nel messaggio


If you've been on a low carb diet long enough for it to be working, every
time you splurge on carbs this will happen. Count on it. Dropping off for
a weekend just isn't worth it. You either do it or forget it.
 
On 07/04/2011 11:09 AM, Nan wrote:




You're trying to drop weight and you are worried about the amount of
flour in fried chicken? I hate to be the one to break it to you, but
four pieces of fried chicken is not a short cut to weight loss.
 
Nan wrote:

Corn starch has some thickening effects. Corn flake crumbs (gluten free
kind) for breading. All diets make you feel better in the short run. After
a few months on an extreme diet life will be pulling at you.

I have found gluten is not quite the same wheat intolerance. Flour as a
coating never bothered me. High gluten breads yes. It may depend on the
amount of flour or the mixture of wheat and water to make that glutenous
doughs.

Refined flour, I think has a very high glycemic index right up their with
sugar.
That could also be the bad factor in feeling bad.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
Re: [email protected]

Nan wrote:


For just a light dusted on coating as you describe with the flour, you could
just substitute rice flour, which has no gluten.

However was there skin on the chicken? You could have also been reacting to
the fat.

I notice that what specifically changed recently in your diet was not
eliminating flour, but rather going on a diet that drastically reduces
carbs. So before you pronounce yourself gluten intolerant based on some
website advice, maybe it would be a good idea to have a doctor check you
out. Gluten intolerance can be a major inconvenience.

MartyB
 
On Apr 7, 1:16?pm, "Giusi" wrote:

I'm doing it!! We were finishing up things in the house, and when DH
brought
home the chicken wings he was so happy to be contributing to our new
way of eating, I just couldn't disappoint him. He did say yesterday
he could
see that I was uncomfortable and if it didn't go away I should go to
Dr. He
NEVER says I should go to Dr. I'm doing all the reading I can on
this
and will keep it up.
 
On Apr 7, 2:49?pm, Omelet wrote:

Thanks OM. I thought I remembered that you were gluten intolerant.
I'll keep on keeping on and read labels. And ignore some of the
Conventional Wisdom that is out there. They don't live in my body.
I did well on Atkins and let my dr talk me out of it, and I gained
45#.
Now I have that to lose, and what I had before.
Going outside to get some Vit D.
If you, OM think of anything else that would help me, please Email
me. Thanks All, Nan in DE.
 
Nan wrote:

This is much the same story as how I found out I'm wheat intolerant. It
took a little experimentation with rye (hard to find 100% rye bread but
it is out there), barley (in stew or beer) and oats (oatmeal) to
discover that in my case it was wheat specifically not gluten in
general.

I can hardly remember a day without wheat before I started Atkins. I
think my digestion had always been like that but it had been my normal
my entire life. I had not noticed it going away but it was easy to
notice it coming back.


In my house deep fried equals without breading. Nearly anything that
works deep fried breaded works better deep fried straight. There have
been a few food items that turn to mush but nearly everythnig works fine.

Gravy thickens with its natural gelatin if you're patient. Milk or
cream are very good thickeners. Arrowroot, potato starch and corn
starch are all better thickners than wheat flour. Rice flour and other
grain flours work as well. Nuts and legumes grind to make good crusts.
So does the class of dried aged cheeses.

But think about my point on deep frying - I don't use thickener or
coating at all and I think I get a better end product.

This point applies to a lot more than just deep frying. Cheese or cream
sauce can beat gravy. No sauce can beat yes sauce. Veggies beat baked
goods. Legumes work.

Low carbing is different and it takes a while to get used to it but it
works just as well as other cooking styles.
 
Doug Freyburger wrote:

It
but
weight
cook
fine.
other
crusts.
cream
baked


Nan,

I've done Atkins with good success.

Sorry about your stomach upset. I can't begin to guess other than don't
deep fry so much!?!?

Best,

Andy
 
On Thu, 07 Apr 2011 13:49:24 -0500, Omelet
wrote:


I'm not interested in low carbing, but I am interested in gluten free
meals. There are so many people here who don't eat gluten or wheat
for one reason or another, it would really be nice if more of them
posted about their gluten free meals. I know it's not so hard to go
gluten free, but it's kind of like not thinking about a pink elephant
after you've been told not to.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Nan wrote:

My doctor worried about me being on Atkins. I asked him what he thought
it entailed. When he told me I said he should actually read the book
and get back to me when he knew what he was talking about. He just
nodded. Maybe he had read the book and was worried that I was doing it
like I had read some magazine article. Lot's of people do all sorts of
crazy things and think they can call it Atkins. Nope. Atkins is
something specific from a set of books. It has directions to be
followed.

When I started Atkins I followed the directions to the letter. On
schedule every week of every phase. I lost 40 pounds in six months.
Then I figured I could do it on my own. I lost 0 pounds in six months.
Amazing how that worked. ;^)
 
"Nan" wrote in message
news:[email protected]...

My daughter has a wheat allergy. I use sweet rice flour for breading,
thickening, etc. Also called glutinous flour but it doesn't contain gluten
as in wheat gluten. You can get it cheap in the Asian section of the store.
Otherwise look for it with the gluten free stuff or in the health food
section.
 
"Doug Freyburger" wrote in message
news:[email protected]...

I can't tell you how many people think Atkins means eating unlimited eggs,
butter, cheese and meat. My husband bought the book because he wanted to do
it. He didn't read the book. I did. Or I started to. I realized he would
never make it out of the induction phase. When he diets, he always turns to
fruit. Eats obscene amounts of it. There was also not anything unlimited
about the diet. There were set amounts that you couldn't go over.
 
On Apr 7, 5:40?pm, "Julie Bove" wrote:

Thanks everyone for the encouragement. I have the Primal Blueprint
Easy new cookbook
on backorder, it seems to be backordered everywhere. And we are doing
Ok.
We do a lot of bbq and I can make most things flourless. It's a
little different
than Atkins. The website MarksDailyApple.com has a big recipe
section. I asked
about the fried chicken as it is one of my fav foods.
But I was just so surprised that this happened as I'd had no
noticeable discomfort
after eating loads of pasta(I must have some Italian blood), rice, and
I'd been eating
brown rice which has more undigestible stuff in it than regular, and
potatoes are one
of my favs. I will stay off it all for at least a month, and then try
adding things other
than wheat, back in and see how it goes.
And make a printout of your suggestions for grocery shopping and
perusal.
Thanks again, Nan
 
On Thu, 07 Apr 2011 13:22:02 -0400, Dave Smith wrote:


I don't hate to break it to you.

Low-carb doesn't limit fats. You seem to be taking offense at fried
food just because *you* can't eat it. When the flour *is* the main
issue in low-card diets, not fats.

Get off your Chicken Little high horse.

-sw
 
On Thu, 7 Apr 2011 20:37:30 +0000 (UTC), Doug Freyburger wrote:


I'm pretty sure this is our self-adapting DNA taking control.
Competently diagnosed wheat intolerance is getting fairly prominent.
And I'd bet it continues to rise. And I don't believe it has been "a
newly discovered diagnosis/solution to and age-old problem".

Our jeans are telling us we're getting fat and we need to change oour
diets. Just don't buy the jeans from Walmart as they don't contain
that feature as it's bad for the rest of their business.

And don't invest big money in a wheat field.

-sw
 
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