Over the last 8-10 months, I've been experimenting with the gluten free lifestyle, limiting bread and pasta and all other gluten-y goodness. My original reason for cutting gluten was related to my back pain. However, it only went as far as I would let it. Confession: my mom is a baker, and her bread is hard to resist. Most "falls" I had in the first few months were at my parents' house. I lost a few pounds, felt better about myself, but didn't notice any improvement in my pain level.
|And my messy counter in the background|
With lack of improvement, there was lack of interest. I started to eat pasta again. Bread was in my house anyway, so I ate it if I wanted. Also, beer. Enough said.
However, even after 6+ months of care with a therapist and some improvement, I'm now seeking alternatives to therapy and medication. The added benefit of losing some of my back pain would also be nice. At this point, I don't know how dedicated I will be to the cause of no gluten. Both my husband and son eat gluten foods, so they are always in the house. But gradually changing may be better for me.
My newest test is pictured above. An oat-y banana bread that is delicious even if you aren't g-free. I don't always have really ripe bananas for bread, but my husband suggested it, so I have a great filling snack all week at work! Win-Win!