Last week I mentioned that I was sick from all the flour after our trip to Block Island. I cut back on flour all week and here are all the floury items I consumed last week:
Tuesday-croutons on my salad for lunch
Wednesday-croutons on my salad for lunch, half a cookie for a snack (it was a pretty big half), bread with dinner (I ate at a real restaurant, where someone takes your order and they take reservations-and there were no children present, Thank You DH!!!!!!!)
Thursday-croutons on my salad for lunch, a couple of dumplings with dinner (Not the asian kind of dumplings, the southern comfort kind. I made chicken and dumplings for the family for the night I went out, but DH didn't leave me that many dumplings.)
Friday-sandwich for lunch with crusty bread, pasta with the kids for dinner
Saturday-small sandwich for lunch, crumble topping on dessert (gooseberry and sour cherry crumble, numnumnum, more on that later this week)
Sunday-Are you ready? Pancakes for breakfast, pizzeria pizza for lunch, homemade whole wheat muffins for a snack and whole wheat pasta for dinner. Oy. And I have to say I really felt the difference. I was literally sick from all the flour.
There were several times that I reached for the kids pasta or the scraps of their sandwiches. But because I was really trying to limit my flour intake I resisted for the sake of science (or whatever this qualifies as).
I do believe though that I feel better when I limit the flour foods I eat. I did not however restrict my carb intake. I ate rice one night, all manner of vegetables, granola and oatmeal for breakfast. I do feel like I feel better when I eat some carbs, whole grains, and of course I am passionate about veggies. But what is it about the flour that makes me so sick? I do not have celiac disease, that much I know. But I can't stand how sluggish I feel after so much flour.
But this 'experiment' has left me with all kinds of questions. I have begun my research into the history of flour and what makes it tick. I should have something for you next week. I'll keep you posted.