Unfortunately, that doesn't work for me. If I drink regular beer, my throat swells but with Omission and Estrella Damm Daura, I don't have a reaction.

Same goes for Tito's corn vodka versus Sky or Grey Goose. I have a reaction with the wheat based vodka's but none with Tito's (which is just as good, if not better, IMO).

Hmm, haven't tried Tito's though I have and keep Grey Goose. Well, everyone's system is different.

That sucks nutsack. Shit, half my calories during harvest would go away if I couldn't eat wheat.





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I'm confused. Is it a corn-syrup type product? Sorghum isn't sweet. Unprocessed anyway.

If you need to cut back on salt, use more acids (vinegar, lemon juice, lime juice, etc.). It stimulates your taste buds the way salt does, and it really works pretty well.

Take overripe bananas, slice them up and freeze them. Then toss some into a food processor along with a cup of milk and hit spin. The result is an awesome milk shake.

Add in any frozen fruit, peanut butter or other mix ins.

Chunking up bananas and freezing is also a really good way to add creaminess to a smoothie.

And speaking of smoothies, baby spinach can be added to smoothies; the flavor is easily masked by citrus if you don't want your smoothie to taste like spinach.

Another one to replace batter in fried food that uses wheat based flour—tempura.

That's how I felt when I was first diagnosed with a wheat allergy. It's hidden in so many foods too, like soy sauce. I was starvin' and dropped 12 pounds fast in a few weeks just from avoiding it. I wound up turning to potatoes when I rarely ate them before—I never ate chips, fries or mashed them. Just an occasional baked one and I mostly ate the skin. I even had french fried every day for lunch and still lost weight. I couldn't turn to corn as often as Dane, as I have to rotate any corn as I am sensitive to that even. But it is something I do rely on as a substitute starch or grain. I just limit it.


I really don't know much about sorghum, but I had a large jar of it as a sweetener at one time, that last nearly forever. It's a light brown syrup that's made from it. So I know it's made as a grain sweetener. How they do it is beyond me, but google is your friend here. It's like brown rice sweetener which is another grain based sweetener. Heck, if they can make sweetener from corn for corny syrup don't know why they can't from other grains or plants. None of those are exactly sweet unprocessed either, at least not like a sugar.

They make whole grain Goldfish now.

http://www.thegrocerygirls.com/media.../XCO3Z.jpg.jpg

Pineapple masks it well too. Also, can do with kale or other strong greens.

They have a tool that's under 15 Bucks at Walmart that allows you to shed spaghetti squash just like spaghetti noodles. Try it as a substitute to pasta the next time you cook. I'll bet you love it.

It does. But pineapple is basically a citrus (I know it's not technically, but it's very similar).

Dude. Me too. Mashed potatoes are literally one of my top 3 favorite foods. I'm ridiculous around them so I just don't make them anymore.