This blog entry was written by my best friend and wife, Colleen Thomas, who has a different perspective of our gluten free diet.
Going Gluten Free
by Colleen Thomas, M.S.
Pierre and I made the decision to begin our gluten-free diet on December 1st. I wasn’t too excited about the idea at first. Considering my love of bread, crackers, and cookies, the decision to go gluten free was not an easy one. After learning that some of my husband’s symptoms (fibromyalgia) as well as my own (Hashimoto’s thyroiditis, chronic neck pain, and joint stiffness) might improve with a gluten-free diet, I was willing to give it a try.
The first step to starting our gluten-free diet was to go through the refrigerator and pantry and remove all of the products that contain gluten (wheat, barley, or rye). This included bread, wheat flour, cereal, crackers, pasta, barbeque sauce, and some of our soups.
The next thing we did was to go to the grocery store and look for products to replace the gluten-containing products that we love. Here are some of the substitutions we made:
We did have to make some modifications to our breakfast menu. Instead of our typical wheat-based cereal, we replaced it with a gluten-free rice cereal. We continued to eat our oatmeal despite the fact that it may contain traces of gluten. On days when we had eggs, we used to have a slice of toast. On the gluten-free diet we replaced the toast with fresh fruit.
Lunch was the most difficult meal to modify. Prior to starting on this diet we would typically have sandwiches for lunch. They do make gluten-free bread, but it is expensive ($4-$8 for a small loaf) and it is hard to find. As a replacement for the bread, I purchased some inexpensive corn tortillas. They were a little dry when prepared as a wrap, but they made delicious quesadillas. Unfortunately, making quesadillas for lunch is not always practical as it requires a stove top. Other gluten free lunch options included yogurt with fruit, gluten-free soup, smoothies, and meat and cheese roll-ups.
Dinner was easy since we usually eat basmati or brown rice with vegetables and some type of meat. These meals didn’t require any change. However, I did pick up some brown rice pasta as a replacement for some of our pasta-based dishes that we have on occasion. The brown rice pasta had a nice taste and texture, but it did require a longer cooking time than wheat-based pasta. Another alternative to pasta is spaghetti squash.
The natural foods section of the grocery store had quite a few options for gluten-free snacks. One of our favorite snacks is crackers with cheese. We did find some rice and nut crackers. They were flavorful, although I did notice that we didn’t eat them as often as our multigrain crackers. Other gluten-free snacks include corn tortilla chips with salsa or guacamole, popcorn, nuts, fresh fruit, celery with peanut butter, and yogurt.
Overall, switching to a gluten-free diet was not as difficult as I expected it to be as long as we prepared our meals at home. Trying to eat out or attend holiday parties while on a gluten-free diet is a little more challenging. The first time I went shopping for gluten-free food it took nearly twice as long as usual since I had to read all of the labels. Subsequent shopping trips did not require as much time as I already knew what I was looking for.
For more information on how to go gluten free, read the following article by Mayo Clinic: http://www.mayoclinic.com/health/gluten-free-diet/DG00063.
The First Month on a Gluten-Free Diet
by Colleen Thomas, M.S.
I noticed an improvement within the first week on the gluten-free diet. The stiffness and pain that had been in my neck for the past several years had almost disappeared and I had a full range of motion in my neck, which I hadn’t had since I fell off my bike a few years ago. Now being the skeptic that I am, I was not completely convinced that this was due to the diet. However, during the holidays I indulged in several gluten-based products (cookies, pasta, pie crust, and graham cracker crust). The day after indulging in these goodies, I developed neck stiffness. A couple days afterwards I decided to have a sandwich with multigrain bread for dinner and the next morning I felt it. Not only was my neck stiff and sore, but the joints in my hands, feet, and shoulders were stiff as well. Now I can’t say for sure that this is due to gluten, but I have a strong suspicion that gluten was the culprit.
Pierre did not see the same benefits on the gluten-free diet as I did. This could be due to him working several long shifts (12-14 hours) during this time period. Working long shifts often causes fibromyalgia flare ups for him. The other downside of the gluten-free diet is that he often felt hungry during the day which caused him to sometimes overeat in the evening.
For now we both plan to continue on the gluten-free diet since there is some evidence that some people need to be gluten free for several months before they see the full benefits. I am encouraged by how much better I felt while on the gluten-free diet and I am hoping it will improve my Hashimoto’s thyroiditis and prevent other autoimmune disorders.
Posted by Dr. Pierre Angier 
First of all, the author of the article, John Cloud, is a staff writer for Time and has absolutely no expertise on the subjects of health and wellness. He’s a professional writer—but that’s it. He also has a long history of writing controversial stories that have been criticized as being misleading and irresponsible. Now I know that Time needs to sell magazines, but publishing articles such as this can lead to serious repercussions because it gives people just one more excuse to avoid exercise.

In 1992 resveratrol was found in red wine and caused speculation that this might be the explanation of the “French paradox”—the observation that mortality from coronary artery disease is lower in France, despite diets high in fat and a high incidence of smoking.