My husband and I went to dinner a few days ago at a local Ethiopian restaurant. So delicious. But injera, the main "bread" used to wrap food in while you eat with your hands, is made from teff, an ancient grain that has a very low gluten content. Dinner was wonderful, and I didn't feel the fog/sleepiness that usually followed after a wheat-based dinner...
However...
I've been holding steady weight-wise at 207.8# for about a week and a half now. Down from my last weight before going wheat free = 211.6#.
The day after the Ethiopian dinner....weight = 211#!!
Whaaah?
This morning...back to 208.2# (after a normal day of very low-carb eating)
Wow. The power of the grain (ANY grain). Must have water-absorbing properties out the wazoo.
Just thought I'd share this with you all, and see if there are any thoughts on the subject.
Dr. Davis lists teff on the VERY OCCASIONAL consumption list, and I think he's right!! Special occasions ONLY!
Yipes. About to go about my business, making breakfast:
Two eggs over-medium
Some delicious Cheddar-Gruyere Melange cheese from Trader Joe's (just discovered this little gem yesterday) melted over the eggs
Two strips of Uncured Bacon (the uncured is REALLY important!) from TJ's. (My husband hates that abbreviation for Trader Joe's but I'm puttin' it in here anyway, and will use it in future posts. :P)
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