Getting Back on Track

In the process of discovering my possible gluten intolerance, blood tests showed that I am severely lacking in iron and vitamin B12.  Thankfully, I was able to find both of these in pill form that are guaranteed gluten-free on Iherb.com! 

I could see a huge improvement within the first three days of taking my B12 tablets.   As for the iron, I was less aware of it's benefit until I stopped taking it for about two weeks.  My legs got tired, my energy was drained, and my muscles were sore even though I hadn't worked out.  

I gladly take my B12 every day that I manage to remember it!  My iron pills, however, I am less inclined to take.  You see, as much as I need it, I can't help but feel that iron is a b****.  I suppose it's not the iron itself, but the pill that it comes in, as it is full of tummy-problem-inducing chemicals.  I bought the highest-quality, "gentlest" brand I could find, but nonetheless.  I'm not a huge fan.  

So... I am starting a little experiment with flax seed powder.  A friend of mine gave me her leftover flax seeds before leaving Korea, but for the life of me, I could not crush them up into a digestible powder.  I broke down about a week ago and bought it already in powder form, and decided to do away with the seeds that had been given to me.  As of yesterday, I have begun to slowly introduce it into my diet.  I'm determined to feel like a normal human, yet!

So far, I have sprinkled the powder onto my eggs, and mixed it into my morning yogurt.  It adds a wonderful nutty flavor.  And, personally, I think it would make for a good breading on a meat or fish dish.  Something I might have to experiment with!

My new and improved breakfast yogurt!

  

Gluten-Free Pizza

Jeff and I discovered a blog post a while back that mentioned something about a gluten-free pizza chain in Korea, called Imsil Pizza.  While Jeff isn't a huge fan, I'm quite happy with a slice of pizza now and then.  

Yesterday, Jeff mentioned the pizza chain while walking me home from work.  I expressed a saddened interest, as I assumed this specific chain was nowhere in Ansan.  Well, I was wrong.  As Jeff and I walked down the street, he pointed to it, and led me through the door! 

As I double-checked with the cook that the flour was 100% rice flour and it was safe for people with a wheat allergy (gluten intolerance or celiacs disease was too complicated for my translating skills), Jeff perused the menu.  To be on the safe side, we ordered a regular sized cheese pizza with tomato sauce.  My longtime favorite is pepperoni, and in Korea, my favorite is pepperoni with a sweet potato paste around the crust.  In the hopes of avoiding gluten in filler-meats like sausage and pepperoni, however we went for the plainest of options.  I had my eye on a veggie pizza, but it was made with a white sauce (which I feared contained wheat flour as a thickener).  

Even though is was a plain cheese pizza, it was glorious!  It felt like I was cheating, gobbling up all the bready goodness!  But my body can testify today that I do not have a stomachache.  At least for my level of sensitivity, this pizza passed the test!  As we munched away, we got inspired for our next Imsil Cheese Pizza purchase.  Our plan is to order one to go, take it home, and doctor it up with sauteed mushrooms, onions, tomatoes, (feta cheese if we can find a good deal on it), and most importantly, grilled kimchi!  (The best pizza I've EVER had was one topped with kimchi, pepperoni, mushrooms, and onions.  I've been dying to recreate it ever since!)

Another option I am excited to recreate is honey-dipped pizza that I've had twice before.  My Korean friends ordered a mushroom pizza (with white sauce), that they rolled up and dipped into a small cup of honey.  A dessert-like way to enjoy your pizza!

Once back in America, I am excited to make my own gluten-free pizza, too.  (Oh, how wonderful access to an oven will be!)  After this experience with Imsil Pizza, I'm extra encouraged to know that rice flour works well for pizza dough.  As I've been browsing the internet for gluten-free baking tips, I've noticed that non-wheat flour is sometimes finicky in terms of rising properly.  The rice flour used at this restaurant seemed perfect just the way it was, though.  It tasted and looked like a true pizza!  (Except for the corn that Koreans always include in their pizza, and the pickles that I've grown to expect as a side dish.)

The only fear I had about this pizza was the stuffed crust.  What appeared at first glance to be cheese-stuffed pizza crust, turned out to be rice-cake stuffed crust.  Not too surprising in Korea.  I was a bit afraid since I have had a bad reaction to rice cakes in the past (sometimes they are dusted with flour that, according to my body, contains gluten), but as I said, I'm feeling fine today, so I'll definitely go back for seconds.

Out to Eat on a Gluten Restricted Diet

Going out to eat is hard.  It's getting easier to see foods that I love and not eat them, but it's still quite difficult to find items on the menu that are guaranteed free from contamination.  I went out to sushi with some girl friends of mine and felt it the next day.  I poked the imitation crab meat out of my roll, and opted out of the soy sauce, but somehow, somewhere, some hidden gluten found me.  (I suppose there is a chance it wasn't a reaction to gluten, but it seemed to cause a familiar stomach ache the entire next day.)


We had more luck at an Indian restaurant , though, where I met Jeff and some of his friends!  We enjoyed some yummy tandoori chicken.  (Poor Jeff waited an extra thirty minutes for me, as we had misjudged the meeting time and travel times.  He hadn't even taken a nibble, though!  I was super impressed and touched by his restraint.)  I made a mistake in eating the salad, which was lightly covered in dressing, but otherwise I think it was a safe meal.  (Dressings and such often include wheat flour as a thickening agent and thus are not gluten-free.)

Jeff's Gluten-Free Treat!

When Jeff came home from the grocery store one day, I was super surprised to hear him say he picked me up a little treat.  A treat?!  What in the world fit into my diet that I hadn't yet made?  As it turns out - the local grocery store carried a brand of hard cider that is gluten free!  There are no gluten free beers here, so I thought I was stuck to wine when I wanted an adult beverage.  (Unless I was out and got a mixed drink of some sort.)  Not that I drink that much beer nowadays, but it was fun little tradition of ours to each grab a beer and take it to a nearby park to sip on. (Public drinking is legal in Korea.)  I was sad to see that tradition of ours go to the wayside, and felt bad that Jeff felt too guilty to have a beer in front of me when I did without.  The new-found hard cider was a perfect remedy to the situation, as I could grab one of those when he sipped a beer.  Yay for options!

Gluten-Free Lunches and Dinners: Lentils

When I first began this gluten-free adventure, I was completely at a loss for meal options.  Jeff was quick to promote the goodness of chickpeas and lentils, and filled my kitchen with them both, along with all sorts of Indian spices and seasonings.

Thanks to him, I now make curry like a pro! (Or something like that.)  In the first dish pictured, I colored a little outside of the lines and made a super yummy apple curry.

The seasonings include cumin, coriander, chili powder, turmeric, cardamon seeds, salt, and garlic. (I've used the occasional bay leaf, cinnamon stick, and mustard seed in other curries, but not this one) For the bulk of the curry, I stirred in onions, lentils, tomatoes, mushrooms, apples, and yogurt.  Honestly, it was the yogurt that brought it all together giving it the creamy texture that I love in my favorite Indian dish - chicken tikka masala.

Outside of the curry world, I attempted to make a chowder.  I incorporated mashed pototoes, corn, tomatoes, onions, carrots, rosemary, garlic, dill seeds, pepper, and coriander powder.  I added in a few splashes of milk at the end to help create a creamy texture.

As I have absolutely no experience making chowders from scratch (and common chicken or vegetable bouillon cubes are contaminated with gluten), it was a bit bland until I added in the coriander powder.  I was impressed by the creamy texture, though. Overall, a successful first attempt!

The last picture is a simple, fresh vegetarian option composed of lentils, tomatoes, onions, broccoli, and the classic salt and pepper.  A fallback for when I'm feeling less inspired.

Gluten-Free Lunches and Dinners: Fish & Shrimp

Salmon (I think... I have yet to translate the label at the fish counter), glazed with honey, lemon juice, and chili powder.  To accompany it, a bed of greens, rice, and a mixture of cooked and glazed carrots, mushrooms, onions, and garlic.  YUM.  I've made it a few more times since then, but need to go back to the original recipe.  My latest attempt (last night) turned out a bit too sweet.

Here, Jeff is preparing a weekend feast of flounder. (??) (Again, we're not sure since we haven't translated the label.)  We enjoyed onions, tomatoes, garlic, salt, peppers, basil? rosemary? (I can't remember), and plenty of olive oil.  It was a bony fish, but eating it slowly and appreciating the taste didn't bother me one bit!  The crunchy skin was the best part!



We also attempted a pad thai dish, loosely following a recipe since we didn't have all of the standard ingredients.  What we used: rice noodles, shrimp, peanut butter, garlic, ginger, peanuts, pineapple, lemon juice, brown sugar, and...and... I can't remember.  It was a tasty dish, though more distantly related to pad thai than we intended.

This picture is of today's lunch: Shrimp, sauteed in garlic, olive oil, and pepper. Onions, tomatoes, and mushrooms all softened on the stove.  And brown rice.  A tantilizing smell wafted up to me when I took it out of the tupperware and reheated it in the teacher's microwave.  I'm stuffed and content.  :)

Last but not least, here is a snapshot of a small portion of rice noodles mixed with tuna.  I cannot eat mayonnaise, and I now realize wasabi is questionable.  This meal was before that realization, however, so the meal had quite a kick to it, given that I did not shy away when mixing in the wasabi paste.  It might look simple, but looks can be deceiving!  Now my tuna is always mixed with olive oil and various herbs.  Once back in America I will try wasabi again.  Being able to read ingredient lists will open up a few foods that I am afraid to try here for fear of hidden ingredients.

Gluten-Free Lunches and Dinners: Chicken

As I've mentioned before, I am sick of chicken.  Yet, nonetheless, a bag of frozen, boneless, skinless chicken breasts seems to be a wise backup plan for nights when a trip to the grocery store doesn't fit on the schedule, and I've otherwise run out of meat.

Before I realize the ill-effects the Russian cheese had on my tummy, I treated myself to a mixture of rosemary and lemon juice flavored chicken, tomatoes, salad greens, and melted cheese. It was yummy and filling, but left my tummy a bit finicky for the entire next day.

To cook up the rest of the chicken, I went a safer route and substituted the cheese for some brown rice.  I also added some onions and garlic to the mix.

One would think I'm becoming sick of brown rice by now, but I'm not.  I suppose it's similar to eating bread on a sandwich every day.  You grow to appreciate it but aren't overwhelmed by it.

Gluten Free Lunches and Dinners: Pork

I've had less luck with cooking pork.  Back home, my dad was master of breaded, oven-cooked pork chops.  They were always juicy and delicious.  I, however, lack both an oven and his expertise.  I managed to overcooked my pork chops, but was able to salvage them with the juiciness of the onions, garlic, and tomatoes I sauteed up alongside them.  As always, this dish was accompanied by brown rice and a bed of greens, and sprinkled with pepper.

Gluten-Free Lunches and Dinners: Beef

Goals:
1) To incorporate more Iron and B12 into my diet.
2) To look forward to lunch/dinner time.
3) To be full after lunch/dinner time.

Outcome:
* SUCCESS!

One of my fears in going gluten free was always being hungry.  No bread or pasta to fill me up.  How would I manage?!  Another fear was lack of taste.  The prospect of no sauces or pre-mixed seasonings made my taste buds well up with tears.  Lastly, I feared the constant concern of my Korean co-teacher, who seems to think it is impossible to be full from a meal unless meat and rice are heartily present.  (Even sandwiches are seen as just a snack by her... not that I'm eating many of those these days.)

Here are a few of the various beef dishes I've tried and enjoyed:

Thinly sliced beef marinated in balsalmic vinegar and pineapple juice, brown rice, broccoli, cooked carrots, raisins (so flavorful!), mushrooms, apples, and broccoli.  Started off, of course, with the ever present basis of garlic, pepper, and olive oil in the bottom of my frying pan.

(I realized afterwards that various types of vinegar are contested among experts in whether or not they are safe for Celiacs.  It is hard to say how it went over with my tummy, as it was still early on in the gluten-free expiremnt.)

I had purchased two servings worth of beef, so I made a separate dinner dish.  I wanted to eat the beef up quickly before it went bad, but I also wanted some variety in flavors and textures.  My dinners tend to be lighter nowadays, as my breakfasts and lunches are loaded meals.  So for this dinner, I stuffed a red bell pepper with spicy green peppers, beef, and rice, and topped it all off with some Russian cheese I found at the foreign food market.  Unfortunately, this caused some stomach problem.  Some processed cheeses aren't guaranteed safe for Celiacs, and I learned this the hard way.  The dish was both tasty and SPICYYYYY!  I ended up having three glasses of milk to finish it all off.  I guess I didn't need the whole green pepper...

Here is a meal comprised of brown rice, broccoli, sesame leaves, red lettuce, lentils, onions, tomatoes, mushrooms, and a few left over scraps of beef.  This made for a filling lunch - typically I can only eat half of whatever I bring at lunch, and have the rest some time around 3 or 4.  Granted, I'm also eating fruit, nuts, and whatever else I've packed to round it all off.

And last but not least, in an attempt to mix things up and satisfying my sweet tooth a bit more, I added some kiwis, tomatoes, and apples to my frying pan when sauteing up this thin beef steak.  Set on a bed of greens and served with rice (hidden somewhere beneath it all), it turned into a dish I would have paid for at a restaurant!

Gluten-Free Breakfasts

Online gluten-free shopping wins again! This time, in the breakfast department. Here is a batch of gluten- free pancakes that turned out PERFECT every time. The key ingredients Bob's Red Mill (a dedicated gluten-free company) included in this mix is almond flour.  It creates a heartier, nuttier flavored pancake that I love.  

They are filling, easy, and versitile.  Another great comfort food.  And travel food, for that matter.  I make up a few too many each batch, and store the leftovers in the freezer.  They make for a good go-to bite during a long train trip.  I must admit, they're best with honey or fruit on top, but eating them cold and plain (when you're on a long train trip, for instance) brings out more of a corn-bread taste and texture.  Doesn't exactly induce jealousy from your friends when they eye you eating it this way, but it does the trick.

Although my egg and peanut butter combination looks a bit less appetizing, it is actually quite tasty and fills me up with no need for emergency blood sugar foods for an entire morning of teaching.  Fried eggs, scrambled eggs, eggs over easy... top 'em with peanut butter, and you have happy taste buds, and a lasting fullness.  Given that I have an extremely healthy diet otherwise, I'm not too worried about the fat in the peanut butter.  (All natural, too, so no scary partially hydrogenated oils!)  I've heard conflicting stories on the amount of eggs you can consume before risking an increase in cholesterol.  I'm considering a cholesterol check in the near future, with a follow-up one in a few months to see if my two-eggs-a-day farmer's (aka teacher's) breakfasts are having any ill effects.

Last but not least, my unsweetened yogurt with cinnamon and bananas would be healthy and delicious in anybody's book.  I look forward to them each morning!  (And sometimes at dessert time if the need arises, too.)

I have yet to try the gluten-free oatmeal I picked up from Bob's Red Mill, as I am afraid of tummy problems.  I have a package waiting in my pantry, but as some Celiacs have problems with oats even when safe-guarded against cross-contamination, I'm a little hesitant.  For the time being, I have plenty of other yummy, filling options and am enjoying a more stable tummy.  No need to risk diversity in breakfast foods just yet!

Gluten Free Desserts

A Note About Iherb.com:

It is a brilliant website!  I was first introduced to it by a Korean friend who mentioned it as a resource for finding vitamins (such as Iron and B12) online. This has proven especially helpful as the Korean pharmacies aren't supplied with B12 vitamins.  

My delight with the company that ships to both Korea and America improved about 1,000-fold when I found a grocery section fully dedicated to gluten-free foods!  While it is still important to check the background of each company that claims "gluten free", this has proven to be a huge resource for me.  (It is important to check each company's dedication to gluten-free since seemingly harmless things like growing gluten-free grains in fields previously used to harvest wheat can cross-contaminate the goods and cause gluten-sensitive individuals to suffer.  This is not to mention cross-contamination at factories and all of the various standards required to label foods as "gluten free".)

Nonetheless, Iherb.com provided me with my first taste of chocolate and comfort I experienced during the last month. Larabars.  Amazing.  Seriously.  They are made with fair trade organic chocolate, figs, peanuts, and sea salt.  And processed in a totally gluten-free plant.  I would eat these even if I didn't need to keep gluten out of my diet.  (In the past week, I discovered that Dove chocolate is also safe for Celiacs, as well as certain types of Hershey's chocolate!)

An added bonus to reducing processed treats, is that it heightened my sensitivity to sweet treats I had previously overlooked.  

New-found / Re-found loves: 

* Yogurt with cinnamon and fruit. (Blueberries and strawberries are pictured.)

* Dried Mango slices!  Yum!!  (Not pictured.)

* Apples, brown sugar, cinnamon, and pecans all heated and softened on the stove top.   Warm and delicious - the perfect comfort food.  I made and brought these to a dinner Jeff and I were invited to with my recruiter, his wife, and another friend of ours, Soo. 

Going Gluten-Free

During a particularly rough tummy day, Jeff made a groundbreaking discovery.  As we sat on a park bench, taking a break from our bike ride to help ease my stomach, he researched some of my symptoms on his phone.  We realized I have been experiencing 5 of the 6 most common symptoms of Celiac Disease.  

Apparently, it's a well-known condition in America now, but having both been absent for the last year or more, we haven't experienced the flood of information and hype about going gluten-free.  That being said, there are lots of resources on the internet now to help give hints on how to adhere to the necessary strict diet.

According to my research, it is important, for various reasons, to get tested by a doctor for the disease before changing your diet.  While I had every intention of doing this, it wasn't in the cards.  Celiacs is virtually unknown in Korea, and the doctors lack the blood tests required.  At least that's the case with the internal specialist in Ansan I talked to, along with the doctors at the University Hospital in Seoul.

So, as a plan B, I decided to embark on a 3 week trial of eliminating gluten - even trace gluten - from my diet, keeping a detailed food journal all the while, and assessing if I've improved.

I started my food journal on June 26th, and currently sit one day shy of 4 weeks.  

While not all of my symptoms have disappeared, I've reduced them from four different types of stomach aches to one.  I've heard it said that even nonceliacs may feel healthier when switching gluten free - and I definitely realize this doesn't provide a for-sure  diagnosis, but I feel better and am willing to continue!

The scariest aspect of this experiement was doing without.  Boxing up all of my oatmeal (aka daily breakfast of choice), spaghetti, mixes, sauces, chocolate, bread, mouth wash, beer, etc. etc. etc.

Although that has gotten easier (thanks to Iherb.com), it is still a daunting task to eat out, given that you have to be cautious of all of the mystery ingredients and endless opportunities for cross-contamination, including frying or boiling non-gluten items in pans or grease used for wheat, barley, or rye - including foods.  

My current stance is that although I miss certain foods, the convenience of less kosher-style cooking, and the freedom to leave the house without worrying about whether I could find safe foods elsewhere, my improved digestive health is worth it.  It is so worth it.  It has lessened stomach aches, improved overall health (as it has been a mostly whole-foods diet), opened me up to new, creative recipes, and improved my mental and emotional contentedness.  I feel more relaxed and optimistic and am hoping with more time my final tummy symptom will fade away.  Hopefully this is an answer to my "unexplained" anemia, as well.