Join me on Day 2 of my 8-Day Gluten-Free Challenge as I explore delicious recipes and share tips for a healthier lifestyle.
Exploring New Flavors and Healthy Alternatives
In this gluten-free challenge, the creator embarks on an eight-day journey to maintain a strict gluten-free diet while adhering to a £10-a-day food budget. This experiment not only tests the limits of a gluten-free lifestyle but also explores the feasibility of eating healthy without overspending. The challenge adds an interesting twist by incorporating dog sitting into the mix, showcasing the need to balance dietary restrictions with the responsibilities of caring for a pet.
Throughout this adventure, the creator aims to demonstrate that it is possible to eat clean and maintain a healthy lifestyle while managing both a gluten-free diet and financial constraints. The emphasis on meal planning and budget management highlights the importance of being resourceful and creative in the kitchen. This narrative can inspire others to consider how they can approach dietary challenges and financial limits without sacrificing health or well-being.
Unveiling the Flavorful Journey: Navigating a World Without Wheat
98.90. Good morning. Day two. 2 kilos already off the scale apparently. So yesterday was 100.7 kilos. this morning is 98 something kilos. Told you that wheat is.
bloat. Excuse the um excuse the grease on the top. I bought this I had it a week and already got grease on it and then I can’t get the grease out and I really like the top. So sucks. I can’t have anything nice. As soon as I buy something new, I just uh it up. I’m just going to have my.
Coffee, chill out for 2 minutes, jump in the shower, get ready, take Nala out, come back and start work. Nala’s finally eating her food. Usually what happens cuz it’s not it’s not the first time I’ve looked after Nala. Usually day one, day two, she doesn’t really eat much. And then day three, she’s she’s back to normal. But yesterday, she actually did.
Eat, which is good. I’m going to make her some eggs as well. She loves eggs. So, I was um quite interested in some of the facts I found yesterday around gluten when you know when I sat down and did my little really brief research. Basically just touched the surface of what gluten is and what it does. If I’ve.
Got time between work today, I’m going to investigate a bit more cuz I imagine there’s some sort of relationship there between gluten controversies around big food, what it’s actually doing to us, maybe some case studies. So, what I will say is if something happens to me in the next couple of weeks after this video, it’s not me. I feel okay. I’m not I am.
Not too entitled. Another day of my hair deciding what it wants to do. I don’t decide what my hair does. My hair decides what it wants to do every morning. It could be this way, that way, that way. I guess what it does is keep things exciting cuz you never know what hair you’re going to get.
Next. Jesus. Also, weatherwise, looking a bit better today. Loving the light that’s coming out of there. Just going to set this up. I want you to see what Nala does when I get the um when I get her harness out and the lead out. Hopefully you can see her. Hey, walk. No. Come.
On. You hate this bit, don’t you? There we go. Why do you Why do you always look so sad before we go out? It’s starting to get windy and really cold now. I think I’m glossing over the fact that I lost 4.
Lb overnight. 4 lb overnight of weight, 2 kilos, 222 lb yesterday, 218 today. And I think this is hopefully moving towards my theory that I do not look like I’m a 222 pound man. Most of that is bloke caused by wheat. So I have a wheat intolerance or gluten intolerance. And that is the artificial.
Weight on the scale. That’s where that’s coming from. That would answer a lot of questions. And I bet there’s so many people out there as well that have the same. So just try it. If you’re out there, just try it. Try it for try it for 2 days. No week for 2 days. Weigh yourself before you start. weigh yourself after the two days and just see.
The difference. If it goes down drastically like it is for me, then it’s very likely you suffer from bloat due to gluten. I am hungry now. So, I’m going to make I say I’m going to make I’m literally just going to put hot water in this golden syrup porridge pot. Gluten.
Free, wheat free, milk free. Let’s see how it tastes. Smell test. Yeah, it’s all right. It smells worse now. I put water in it. Smell has got worse since I’ve put water in it. What actually has this got in? So, it’s got gluten-free oat flakes in it, sugar, malto.
Maltodextrin, and flavorings. Tell you what, guys, honestly, without getting too depressing, it’s really hard not to get poisoned. Everything has something in it, something you can’t pronounce fully. You know, it’s um it might be good in one category and then be filled with another ingredient that makes it just as.
Bad. You know, I might catch some heat for this, but strongly believe that a lot of people as a population, we have a lot of issues physically and mentally because of the food that is um sold to us, you know, and let’s be realistic. None of us really want to just eat a apple. We want to have a bit of freedom and a bit of fun with our food,.
You know. I know the argument that food is just fuel. Well, no, it’s also a pleasure. It’s also um it’s something you should enjoy. So is loving her egg, by the way. Good girl. That’s my breakfast. Um, I’m not a huge fan. I much prefer the Quaker Oats. And I’m pretty sure Quaker Oats are gluten-free.
As well. You live and you learn. It’s all about trial and error. Yeah, it just this very bland. Very bland. Something I imagine they serve up in prisons. 222 calories. I’m just going to stick with Quaker Oats next time. Okay. So, we’re going to do doing a bit of a deep dive into gluten. So, it looks like there has been controversies um and some.
Conspiracies surrounding gluten and how it’s presented by the big food companies. Shock, I know. So, gluten itself isn’t inherently harmful for most people, but there is a growing body of discourse and a few investigative deep dives suggesting that the severity of its effects may be under reportported, downplayed, or misunderstood due to the.
Food industry’s influence. So, basically what I get from that is any case studies that suggest that gluten is bad for the human diet. Big food companies spend lots and lots of money, millions and millions and millions to lobby against it to ensure that news is never never reached the public. So I guess we start at what is gluten? What actually is.
Gluten? So gluten is a group of proteins found in wheat, barley and rye. It helps food maintain its shape almost acting like a glue that holds it all together. It’s commonly found in bread, pasta cereals, baked goods sauces, processed snacks, but we also know it’s in in most things to be honest. So some scientists and nutrition experts believe that.
Non-seliac gluten sensitivity is more prevalent than officially recognized. However, the food industry has little incentive to promote gluten awareness. Funding from wheat-based product companies has reportedly influence research to minimize findings. Studies that show significant negative effects of gluten often get challenged for lack.
Of evidence despite anecdotal and emerging scientific fracking. Here we go about lobbying. Lobbying and labeling. Oh, I’m shocked that lobbying’s come up. So in the US and the UK, gluten-free labeling laws took a long time to get implemented. That delay, some argue, was driven by lobbying from large food corporations. But yeah, definitely.
Companies producing wheat- based products like Kelloggs, General Mills, Nestle have significant influence and are incentivized to maintain wheat as staple in diets. There’s also evidence that modern wheat has been bred for yield and gluten strength, making it more inflammatory than traditional strains. We touched on that yesterday.
Critics argue that big food corporations are using ultrarocessed wheat for hyper palatable products. Potentially addictive, yet they also continue to present them as healthy and essential. So guys, we are being lied to. It shouldn’t be a shock to you. I think I I mentioned these big these big food companies before in a video, but you.
Know, do you do you really think they’re there to to make sure that you’ve got a really healthy diet, make sure that you’re going to live the longest and the best you can? No. They’re there to make sure they hit their margins, make loads of profit and please their shareholders. That is all it is. They don’t give a about you or me. So, there are a.
Few documentaries. Um, I pro I probably watched a few, but I need to go back and find them. So, there’s one called What’s With Wheat. There’s a few books as well. So, maybe I’ll watch one of those tonight. This is quite interesting. So, there’s they argue here that there’s been a psychological campaign against the masses, against people like me and.
You when it comes to like gluten-free diets. they’re sort of mocked as a trend even even you know even if you feel better without it they’re sort of um you’re mocked you’re mocked for it um and they argue that that is pushed on us again by lobbyists giants have influenced research delayed regulation and downplayed the risks of gluten.
Particularly regarding non-seliac gluten sensitivity investigative work does exist but it’s not mainstream because it conflicts with powerful financial interests in the wheat and processed food industries that I mean I don’t think I’m going to I’m I’m not just going to do this for 8 days. Um, that’s me done. I think as as much as I can,.
That is me done. So, in the 1940s, it was discovered that gluten was a trigger for celiac disease. That was an observation made by a Dutch pediatrician, William Carell Dicki. He observed that children with celiac disease improve during bread shortages. That’s interesting, isn’t it? So, you know, when you’re rationing and you’re.
Not and they’re not having bread, it’s not available. The kids were actually, you know, they felt better. In the 1970s and 80s, there was a huge rise in wheat consumption significantly in the US coinciding with the expansion of fast food industry. In the 1990s, there were early discussions on gluten sensitivity. 2000s, the emergence of gluten-free.
Products. So, yeah, I just I would just urge you to go online yourself and have a quick look or, you know, ask chat GBT, give me some information on on gluten. Um, it’s an interesting read. Um, I’m going to do some more digging, but I got to start work. It’s lunchtime. I think I’m going to have some chicken from yesterday that I had left over, but I.
Still need to cook and some pasta that I had left over in the fridge. It’s gone a bit but don’t worry. I reckon we can uh save it. Got some scales, which is great, so I can see track my calories accurately. So, 220 g of chicken. the pasta and then two chicken fillets on top. Well, it’s only a smacker jack with some.
peanut butter on, right? I’ve only just finished work. It’s 6:00. Usually finish at 5, but I had a few customer calls. They were calling in from America. So, got to stay online for a bit longer. I love the Americans. I love having calls with the Canadians and the Americans. I just think that’s so.
Much fun. Uh, not so much with the British. No, I’m only kidding. Right. I’m going to take Nala out for a walk. Going to take Nala out for a walk. Yes, we are. We going to take you out for a walk. What do you think? What do you think? Yeah. Go on then. Welcome to the kitchen. Today.
We’re going to cook corn on the cob chicken wings and go yourself. Soon to have many calories left for dinner. I doubt these are going to be very favorable. Three typical chicken wings. 204. I can have at least six. It’s because I’ve had a protein flatjack, a banana, two hot chocolates, three rice.
Cakes, and some peanut butter on top of my breakfast, which is porridge. On top of my lunch, which was two chicken, five billets, tiny bit of pasta. I’ve now gone over very slightly my 2,000 calorie a day limit. Now, the problem is tonight I’m going to be sat down watching my favorite YouTube show, Kill Tony.
Which is a 2hour long shitfest, which means that’s not going to be enough, dude. Which means I’m going to get a takeaway. No, I’m not. I’m not. If this if I wasn’t filming this, I probably would get a takeaway. So, this is why the camera’s good. Even though no one’s watching, I’m watching myself. I’m not having seed oil as well. I didn’t really.
Mention that, but I’m avoiding seed oils. So, what I’m doing, salt and pepper, baby. Salt and pepper there. I’ve got three drinks because I can’t decide which one I want. Is that a reasonable meal? Comment down below. No, don’t do that. Just um block me. That is dinner, right? We’re going to sit down. We’re going to eat that.
We’re going to chill out tonight. We’re going to chill out. We’re going to chill out. We chill out. We chill out all the time, but we’re going to extra chill tonight. That folks is that. I’ll see you tomorrow.
