Hello everyone … can you believe that it is Day 16 of #BEDM. Today’s topic is “Collaboration” and a 1st for the blog. I have collaborated with the lovely Ally in the USA for today and we are sharing our experiences of being gluten free!
Hey lovelies, I’m Ally Gonzales founder of RunningSoleGirl.com, and I want to thank the lovely Nikki for collaborating with me on this post.
Last year was the discovery of food sensitivities for me. I not only cut out gluten, but I
also cut dairy out of my diet.
For about 3 months before cutting either out, I would wake
up every morning feeling like I had been ran over by a truck. I would have almost no
energy, headaches, my body would ache like it does after you have the flu, and I was
As an athlete this was hindering my training, because I felt so bad, I
wasn’t able to train at my max.
One of the first things I always tell people when they ask, “How can I lose weight?”, is
to try an elimination diet. Go 2-3 weeks without eating a problem food, and then after
the elimination period eat a small portion of it, and see what happens. Despite telling
people this, I had never done an elimination diet myself. That was until last year when I
decided to test dairy, and discovered I have a casein and whey sensitivity.
At the end of the year after still dealing with bloat, headaches, etc. I cut gluten out. After
a month of not eating gluten – since gluten can actually build up in your system, I went
with a longer elimination period – I tried eating foods containing gluten, and the
bloating, headaches, etc. came back.
At this point it had been 6 years since I had been diagnosed with Crohn’s Disease, but
despite being diagnosed with it. I’ve never had a flare up, and wasn’t properly tested for
the diagnoses of it. When I went to my doctor with this issue, he ended up taking back
my Crohn’s Disease diagnoses, and instead diagnosed me with Non-Celiac GlutenSensitivity.
Being gluten-free in the United States can be really easy, or very difficult depending on
where you live. I live in NE Oklahoma, and it really wasn’t until the new year rolled
around that grocery stores, and restaurants started to realize that its customers might be
gluten-free. Although grocery stores, and restaurants are starting to have/carry glutenfree
options, there’s still a lot of progress that needs to be made.
Most smaller local diners don’t have gluten-free options, most chain restaurants don’t
either, but the ones that do its max five items that you can order. However most
restaurants have less than five items that are “gluten-free”. Some grocery stores have
entire sections of gluten-free options breads, pasta, granola bars, sweet treats, etc.
Meanwhile some of the larger stores, barely have anything. Which gives you the sense
that grocery stores and restaurants are just waiting for the trend to pass, instead of
realizing that most gluten-free people are gluten-free because of health reasons.
Despite most grocery stores being in denial about people being gluten-free, the ones that
do realize it carry some pretty amazing products that you’d never guess were gluten-free
and dairy-free. Like Udi’s, which has a whole variety of products from breads, muffins,
cookies, pizza crust, etc. Kind Healthy Grains, which has some amazingly good granola
bars, because most gluten-free granola bars that are available taste horrible and like
they shouldn’t be available for human consumption. Than Almond, Coconut, and SoyDream, which are gluten-free and dairy-free ice cream alternatives that taste just like ice
Once again, I want to thank the lovely Nikki for letting my guest post on her blog.
can go and check out Nikki’s post on my blog at : RunningSoleGirl.com
Ally Gonzales is a US based health, fitness, and food blogger. She is very passionate
about a running, proper nutrition, and an overall healthy lifestyle. You can find more
of her healthy lifestyle thoughts and tips on her own blog at RunningSoleGirl.com
You can connect with Ally on social media :
Twitter, Instagram, and Facebook