Newbie, game changer? I hope so.

[LisaSan111]

I just wanted to say how much I appreciate this website and everyone's input. My endoscopy came back possible early celiac or IBS and I have had the blood test but haven't received results yet. Nevertheless I have a ton of symptoms, bloating,diarrhea, gerd, depression, anxiety, persistent nausea, migraines.....so I've started going gluten free and I lost 6 lbs in a week (I'm 222 lbs now) and have already started feeling better: less heartburn, D better (not gone, I'm still learning and made mistakes), less bloating, no abdominal pain....I'm learning so much here and I think I may just go gluten free even if my blood test comes back negative for celiac. Again thank you everyone. This may be a game changer.

[trents]

Hi, LisaSan111. Thanks for the encouragement. Glad to hear things are turning around for you. If you don't have celiac disease you would seem to have NCGS (Non Celiac Gluten Sensitivity) which also calls for a strict gluten-free diet. NCGS doesn't damage the small bowel lining but it can damage other body systems if ignored.

[LisaSan111]

Thanks for the info on gluten sensitivity. That has decided me. I just made gluten free burritos for my wife and I. It took me twice as long to cook because I looked everything up and made homemade taco seasoning. But hey it was an adventure.

2 hours ago, trents said:

Hi, LisaSan111. Thanks for the encouragement. Glad to hear things are turning around for you. If you don't have celiac disease you would seem to have NCGS (Non Celiac Gluten Sensitivity) which also calls for a strict gluten-free diet. NCGS doesn't damage the small bowel lining but it can damage other body systems if ignored.

 

In case anyone wants it,here's the recipe:

servings: 6 prep time: 20 MINScook time: 20 MINS author: Olivia Mesquita course: Main Coursecuisine: Tex-Mex
Make these Ground Beef Burritos at home in no time! Perfectly seasoned ground beef, fluffy rice, beans, cheese, pico de gallo and sour cream come together in a delicious burrito that is satisfying and easy to make.
INGREDIENTS  
1 tablespoon olive oil
1 small onion, chopped
4 cloves garlic, minced
1 pound ground beef
2 teaspoons taco seasoning
½ teaspoon Kosher salt, or to taste
2 tablespoons tomato paste
⅓ cup water
2 cups cooked rice
2 cups canned or cooked black beans
1 cup Pico de Gallo salsa
1 ½ cups Mexican-style shredded cheese
½ cup sour cream (or Mexican crema)
6 large (10 or 12-inch) flour tortillas
INSTRUCTIONS 
Heat the olive oil in a large, nonstick skillet, over medium-high heat. Add the onion and garlic and sauté until translucent, about 3-4 minutes.
Add the ground beef and cook, breaking it into smaller pieces with a wooden spoon, until browned. Drain excess grease if necessary.
Stir in the taco seasoning, salt, tomato paste and water, mixing to combine. Lower the heat to medium-low and simmer for 5 to 8 minutes, or until the beef has absorbed most of the liquid. Reserve for a few minutes so it can cool down slightly.
Before assembling the burritos, warm the tortillas on the microwave or stovetop. Also, if using boil-in-bag rice and canned beans, season with salt.
To assemble the burritos, layer 1/4 cup of rice on the top center part of each tortilla, followed by 1/4 cup beans and 1/4 cup of the seasoned beef. (If using a 12-inch tortilla, you can increase amounts to 1/3 cup each). Spoon some of the salsa, sprinkle some cheese and finish with a few small dollops of sour cream.
To roll, fold the top part down and over the filling, gently pulling the filling back towards the top of the tortilla. Then, gently fold both sides inwards and start to tightly roll down the tortilla, tucking the sides in, making a cylindrical shape. Be gentle and careful not to tear the tortilla.
Wrap each burrito in foil and serve immediately or warm in the oven, at 350ºF, for 25-30 minutes or until warmed through! You can also freeze them for up to 3 months (see notes).
NOTES
Freezing Beef Burritos
If making these burritos to freeze, skip adding the pico de gallo and the sour cream. You can use a corn salsa or a cooked restaurant-style salsa instead!
Thawing and Reheating
Thaw burritos overnight in the fridge and reheat in the oven, at 350ºF, for 30 to 40 minutes or until warmed through. Alternatively, you can reheat from frozen, but they will take longer to warm!
 
If you like a crispy exterior, unwrap the burrito, and put back in the oven for 10 more minutes.
serving: 1burrito, calories: 590kcal, carbohydrates: 49g, protein: 28g, fat: 32g, saturated fat: 14g, polyunsaturated fat: 2g, monounsaturated fat: 13g, trans fat: 1g, cholesterol: 90mg, sodium: 1193mg, potassium: 575mg, fiber: 5g, sugar: 7g, vitamin a: 568IU, vitamin 😄 7mg, calcium: 285mg, iron: 4mg
author: OLIVIA MESQUITAcourse: MAIN COURSEcuisine: TEX-MEX

[trents]

Were the flour tortillas made from wheat? But these are for your wife, correct, and not you? Be careful with CC (Cross Contamination) when using stirring, slicing and serving utensils that were used in gluten-containing foods.

This might be helpful: https://celiac.org/about-the-foundation/featured-news/2016/01/gluten-free-101-need-know/

Edited November 10, 2022 by trents

[LisaSan111]

9 minutes ago, trents said:

Were the flour tortillas made from wheat? But these are for your wife, correct, and not you? Be careful with CC (Cross Contamination) when using stirring, slicing and serving utensils that were used in gluten-containing foods.

This might be helpful: https://celiac.org/about-the-foundation/featured-news/2016/01/gluten-free-101-need-know/

Nope, they were gluten free quinoa tortillas. They didn't hold together too well but they tasted okay. With the filling how much do you taste tortillas anyway.😄

I'm trying to avoid cross contamination but our kitchen is really small so I'm going to have to get inventive about where I will store my food. We have a fridge in the garage that I plan to take over and maybe I can just keep everything in there. It's fairly large. I will have to get a new toaster. I told my wife to get me one for xmas.lol. Finances are kinda tight and this is going to be a challenge. But I'll figure it out. Push comes to shove I'll stay away from processed food as much as possible.

Thanks for the link. I'm trying to wrap my head (and my wife's) around what a huge lifestyle change this is for both of us. She's really supportive so we'll be okay.

[trents]

Yep, you'll figure it out. Where there's a will there's a way.