Posts made in July, 2013

Glutino Gluten Free Pretzel Sticks Review

Glutino Gluten Free Pretzel Sticks Review

Glutino Gluten Free Pretzel Sticks This was another product I bought before I decided to go gluten free, and like Udi’s bagels I was again pleasantly surprised. These pretzels while not being the best pretzels I ever tasted were perfectly fine, as a matter of fact if I didn’t know they were gluten free I would have eaten them and thought they were just regular store brand pretzels. Lots of crunch and super fine These pretzels have a pronounced crunch almost like a pop when you bite them but they are not rock hard or difficult to chew. The texture while chewing them is not course at all in fact it is like they are made from super fine flour. I wish they actually had a little courser mouth feel like some of the whole grain pretzels. This may be because the first two ingredients are corn starch and potato starch. Remember Snacks are Called Junk Food for a Reason Like any pretzel these are pretty low fat. They are also milk and casein free, but they do contain soy. Sodium is fairly high 420mg or 18% of your daily value. They also contain no fiber or protein. Like most snack food they are pretty much just empty calories. These pretzels come in sticks and twists, I prefer the sticks, they somehow taste better to me, perhaps it’s because they have more salt on them but it’s easy to knock off if it seems to be too much for you. I plan on using the twists to make gluten free Chex Mix, and when I do I’ll let you know how it comes out. Wheat Belly Hits the Nail on the Head I bought these pretzels while I was reading the book Wheat Belly and I made an interesting discovery. I would sit down late at night to read and thought it would be great to nibble on a gluten free snack, so I opened these pretzel sticks and found I couldn’t stop eating them. Every time I stuck some in my mouth my hand went right back to the bag to grab more.  I knew it wasn’t the flavor, I thought they tasted good but not great. I also wasn’t famished so why was I eating like I haven’t eaten in days? Then I turned the page and read how many gluten free snacks use food starches instead...

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Rienzi Gluten Free Corn and Rice Rigatoni

Rienzi Gluten Free Corn and Rice Rigatoni

  Rienzi Gluten Free Corn and Rice Rigatoni I found this pasta in the regular pasta aisle at my super market. It’s made by Rienzi a traditional pasta company, and because of this I had high hopes, Could this be the pasta I have been looking for? Sadly no. It did have a very nice texture, but I wasn’t a big fan of the flavor. How’s it Look? This pasta looks good, as a matter of fact if it didn’t say gluten free on the box I would have thought it was normal pasta. It has a nice yellow color, not the dull grey of the brown rice pastas I’ve tried lately. How’s it Taste? After cooking this pasta it had a nice springy appearance. Most of the gluten free pastas I’ve tried are very spongy almost mushy. You have to watch your gluten free pasta when you’re cooking it to get an al dente texture, never over cook them. This pasta has a nice texture when I tasted it; as a matter of fact its texture may be the closest to regular pasta that I’ve tried. The flavor on the other hand is not very traditional. It has a very noticeable corn flavor. The more I ate this pasta the more I disliked it. I had it with a red marinara sauce and did not like the combination of corn flavor with red sauce and parmesan cheese. A Certain Place a Certain Dish My wife makes a Tex-Mex Lasagna and I think this pasta would be great in it, and it might not be so bad in a strong pesto sauce. I will try it and let you how it works out, until then I don’t think I’ll buy or use this pasta...

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Day 10 of the 30 Day Wheat Free Diet

Day 10 of the 30 Day Wheat Free Diet

30 Day Wheat Free Diet Day 10 I woke up again feeling good, the muscle aches haven’t returned, and today my achy joints aren’t too bad. Everything else seems the same. Resist the Urge to Do Too Much Today is a beautiful day, and although my Achilles/calf has been feeling good for the last couple of days I resist the urge to start exercising on it. My daughter is going on a short one mile run and a part of me thinks this would be a good test for my legs but I convince myself it’s too soon. So I won’t do anything for one more week. The Best Laid Plans Well I had the right idea, but I failed on the execution. Later that evening I’m working with my son on running and as I’m showing him how to get down and start from a crouch, nothing too strenuous or so I think. Then I pull the same Achilles that had been hurting me for the last couple weeks. What’s with all the Achilles Talk? Why do I keep bring up my Achilles? The main reason is because I believe the gluten that makes my joints and muscles ache is causing the pain I’m experiencing in my Achilles. I have no proof of this other than the fact that when the muscle pain and tightness I feel in my calf muscles flare up I also experience tightness and pain in my Achilles. Also before I started this diet the issue most affecting my body was my Achilles tendon pain. I spent some time today looking into gluten intolerance and its effect on tendons. What I found out is a little disheartening, the joint and muscle pain associated with inflammation caused by gluten intolerance can take anywhere from 2 to 18 months to go away. I also found some other sources of inflammation they are a group of vegetables called nightshades and include potatoes, tomatoes, bell peppers and eggplant. This is something I’ll have to watch since I’ve increased my consumption of all these vegetables since starting this diet. Note: Sweet potatoes are from a complete different vegetable family than regular potatoes and are not considered nightshades. Still Looking For a Good Gluten Free Pasta So far I’ve had no luck finding a good gluten free pasta alternative. Today I checked the normal pasta aisle at my supermarket and...

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