Right about the baked goods. I only do them when I really crave something! The list of carb veggies and fruits that I provided about seems about right. Thanks for your input.

Here are a couple of points Andrea.

First, there is a whole range of tubers, such as potatoes, sweet potatoes, taro root, cassava etc to get simple carbs from.

But the second point is that huge influxes of simple carbs are best avoided. They cause fluctuations in sugar levels, leading to a rise in energy (possibly too much, with the excess being converted into fat) followed by too little.

Complex carbs are much better. You are forced to eat more healthily by having to avoid baked goods. Except now there is lots of gluten-free prepared foods available, meaning celiacs can eat processed crap just like everyone else. This is hardly a contribution to celiac/gluten allergy health!

balancedbites.com/2011/08/paleo-diet-carbs.html

Carbs are always a problem since we don’t get the huge influxes of simple carbs in our diets that others do unless, we take time to bake our own.

As far as eating sub-grains, including corn and rice, I have no doubt, I react to them openly, and my brain fog, ataxia, cleared almost immediately after I gave them up, along with the constant headache I’d been walking around with for over a year. There’s no doubt they were having an adverse effect upon me.

Are you saying you think you HAVE found the secret, or that you have NOT found the secret? Bit confused about your opening line.

Man, I am not sure that I have found the secret.

Pick up a cookbook on the Paleo-Diet.

I will make some coconut or, almond flour muffins or, cookies from time to time, if I start feeling like I’m really dragging, but it is a problem.

Before any type of workout, I have a smoothie out of equal parts almond milk, non-fat yogurt, low fat cottage cheese, and banana, berries, one envelope unflavored gelatin, and a tablespoon of olive oil. That gets me up and going pretty good. (I’m adding some dairy back it….)

I wish you success. I was so sick before I found Osborne.

Make sure you are on the lookout for corn syrup in everything. I found it hiding in my pickles the other day!

I have lost 40 pounds in 4 months since giving up all the corn and rice additives. I had a lot of inflammation that I thought was just me!

Over the holidays I made coconut crusts for all my pies – just line the pan with coconut flakes and a tad of melted butter so that it will hold itself together, put in the oven until lightly browned – about 15 min.s -before adding the filling and final baking. I was so thankful to find that recipe – thought I’d never have pie again!

I have started eating out a bit, also. Appleby’s, Chili’s, Red Robin and Outback do an excellent job by me, even with my added requirements. Carl’s Gluten-Sensitive Burgers? – bad news! I got a horrible reaction!

Good luck to you! Happy health – it’s worth the work!

Hi Andrea,

Thanks so much for the link, this has been very helpful. I have finally decided to eliminate corn and rice from my diet too at an attempt to feel back to normal… but now I am so puzzled as to how I can still get all my proper intake of carbs. I would truly appreciate any advice on the matter seeing as though I’m sure you’ve learned a great deal by now about how to avoid all glutens and still eat healthy. It would mean a lot to me! Thanks 🙂

Cross-contamination can definitely be a problem. Some brands, like Red Mill, have two types of the same product, one “gluten-free”, the other possibly cross-contaminated. There are so many allergies people have it would be hard to prevent all cross-contamination with anything.

You could make your own flour with a flour mill or in small batches with a coffee grinder.

www.glutenfreesociety.org/video-tutorial/gluten-sensitivity-what-is-it/