gluten and grain sensitivity

Gluten and grainOver the past year we have made a lot of diet changes, dropping meat-based protein, dairy, fat, and oil.  We eat all plant-based, including beans, grains and vegetables.  We eat far more of these plant-based foods than we ever did before.

I knew I was lactose intolerant with allergies to soy, corn, and white potatoes….and a myriad of other foods. When we first went plant-based, I noticed an immediate improvement in my breathing and skin.

Nine months later I am noticing the rashes and asthma returning even though I am eating healthier than ever before. I often eat oatmeal for breakfast, and I make hearty whole grain breads….and I am covered in rashes and itch all of the time….sometimes I even have blisters in my mouth.

I watched the video What’s with Wheat and started wondering if I had a gluten sensitivity.  The trailer for this video follows:

I stopped eating  all grains and within 3 days I was feeling better.  Rashes faded, breathing improved, and blisters vanished.


So I re-added the oatmeal…after a few days, rashes returned. I then started eating apple slices with almond butter, and the rashes vanished.  Oats? Really?

I made gluten-free vegan chocolate chip cookies with rice flour…rashes returned.  Ugh…

So…here is my new “go-to” breakfast while I try to figure out this new diet twist….

Breakfast rice

  • 1/2 cup cooked brown rice
  • 1/4 cup almond milk
  • splash pure maple syrup
  • splash vanilla
  • dried cherries (or any dried fruit)
  • sprinkle of cinnamon, nutmeg, cloves

We always have cooked brown rice in the refrigerator.

  1. Combine the brown rice, almond milk, and maple syrup into a 2-cup glass measuring cup.
  2. Warm in the microwave for 30 seconds – or until hot to the touch without boiling.
  3. Add vanilla and dried fruit.
  4. Sprinkle with cinnamon, nutmeg, and cloves.

I grab a spoon and eat directly from the measuring cup.



Author: mduggan10

I have lived in a Victorian-era house, spent several years living on a boat, and now live at the top of a mountain. Throughout his all, I have been a coffee snob, a whole foods snob, and an instructional designer.

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