Not going to lie, I did not have a great day yesterday. I felt sick all day but I had to push through because of what was going on at work, and I was whiny and miserable. Luckily, something happened that put a smile on my face as I was climbing into bed.
Something has been bugging me for the past couple weeks - ever since I saw a news article talking about genetically modified food, which I sorta skimmed I didn't really read, it said something to the extent about how if you want to totally avoid genetically modified food, buy organic. So what's the big deal? Well it got me thinking about what I know about modern wheat (since the early 1960s, it's nothing like its original form - goodbye amber waves of grain, hello hybridized dwarf stalks). So, I know that the author of Wheat Belly could answer this question for me, and since he does often comment on his Facebook page, I thought, why not ask the question on the page and see what kind of response I get.
My question: "If genetically modified foods aren't allowed to be labeled organic, how come wheat can be labeled organic?"
At first I got answers from regular Wheat Belly readers, including one saying who cares, just don't eat wheat! (thanks dude, not helpful), and not too long after I got a comment from Dr. Davis, the author of Wheat Belly! He seemed to completely understand my confusion and was as ticked off as I was that people are being mislead into thinking the wheat they're eating hasn't been chemically tinkered with because it's labeled organic. And it didn't just stop with his Facebook post, in fact, a couple hours after my original question was posted, he posted a new blog post which entirely addressed the question I asked!
I was super psyched that Dr. Davis took my question seriously, so much so, that his latest blog post was in response to my confusion, and it definitely helped clarify (and validate) my questions and feelings.
Eating gluten free is super difficult, but I think this was just the little boost I needed to keep at it and remember exactly why its worth it.
Wednesday, February 1, 2012
Nonetheless, I still have been doing some cooking and some fun things that I can reflect on so I thought I might give it another try.
Monday night after work I made some easy and delicious pulled pork in the slow cooker that I got from Dad for Christmas...not my first time using the slow cooker mind you, but my first time making pulled pork. And this could easily become one of the staples that I make on the weekends to have leftovers for the week, just like my meatballs (I don't use the honey, sauce, or slow cooker for those though, I bake them at 400 for 30 minutes so that I can eat them the same night I make them.)
I certainly didn't mean for this to become a food and exercise blog, but now that I've discovered that I am lactose intolerant and I am embracing the gluten free lifestyle (thanks mostly to this book) I feel like it has given me a lot to think about, so whether or not anyone cares I'm going to try sharing it again.