A year ago my son had behavioral issues and he was underweight and did not seem to be growing at the rate he should. About the time I began to become really concerned about it I started cooking using the Nourishing Traditions cookbook as a guide. Since every serving of grain had to be soaked overnight I stopped serving them as often. I began to notice my son was less volatile and had better impulse control on the days we didn't eat wheat. I had some friends who were gluten-free so I was already somewhat aware of the issues involved. I decided to try eliminating all gluten to see what effect it might have on my son's behavior. The changes in him were astonishing. He had less anxiety, he related better to others and he stopped having the frequent nightmares which had plagued him for a couple of years. In the beginning we had several accidental exposures to gluten and each one confirmed how damaging it was to him. When exposed to gluten he would become clumsy and would began throwing things and screaming. With time we learned to avoid even trace amounts of gluten and saw even greater improvements. His writing and drawing began to improve. His appetite, which had been consistently poor for a couple of years, suddenly skyrocketed. Over the past year he has gained about 15 pounds and has shot up several inches. Today I look at his serene face and the roses in his cheeks and I am really grateful for how far he has come.
In addition to my son's improved health, I have found going gluten-free has been a huge factor in managing my depression and in having more energy. I have lost over 30 pounds and my husband has lost 15. Our daughter seems more relaxed. We all feel we have better health, although some of the improvement is probably also due to a diet very low in processed foods and rich in fruits and vegetables and meat and eggs from grass-fed animals. We eat a meal with rice or sorghum every other week or so and avoid grains other than that. We do eat buckwheat, quinoa and amaranth in moderation as they are technically seeds, rather than grains.
I'm not making any claims about what going gluten-free will do for the health of others. I'm not even saying going completely gluten-free is necessarily best for everyone, although my research and experience has led me to believe reducing grains in the diet may be a good idea for a lot of people. I'm writing this to share our journey and also to explain why future recipes on this blog will be gluten-free. I also hope our experience may prove helpful to someone else's journey.