Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Drew Brees

almostnrn

By almostnrn
in Publications & Publicity

Recommended Posts

almostnrn Explorer
almostnrn
Posted

My husband found this on CnnSI today and fowarded it to me. It seems like Drew Brees is gluten (amongst other things) intollerent. He should come and join us here on the message board!!

BREES'S DIET: DOs-'N'-DON'Ts

Brees's long list of food allergies includes dairy, wheat, gluten, eggs and nuts. "If I stayed away from everything I'm allergic to, I'd lose 20 pounds," says the 6-foot 209-pounder. "Some are minor allergies, some major. I listen to my body and do the best I can." Here's Brees's diet regimen on a nongame day. He drinks water throughout the day and at meals.

7:30 a.m. Two wheat- and gluten-free waffles or pancakes. Four strips bacon or two links sausage. Side of corn grits or potato hash browns. A peach, pear or four slices of cantaloupe or honeydew.

Mid-morning (postworkout) AdvoCare recovery shake. About 10 ounces and 230 calories, it's vitamin-packed and high in soy protein. He drinks a second shake in the afternoon after the Saints practice.

2 p.m. Grilled chicken breast or grilled redfish fillet with a side of rice or green beans. Or shrimp and sausage gumbo.

7 p.m. "I love the New Orleans flavor," says Brees. "We go out a lot." A typical restaurant order: turtle soup, shrimp r

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


debmidge Rising Star
debmidge
Posted

Curious about the New Orleans dishes as they are started with a "roux" which is is wheat flour. Can this roux be made with non gluten flour?

Tim-n-VA Contributor
Tim-n-VA
Posted

Most of the roux directions that I've seen only say "flour". I have made a roux with gluten-free flour. Its really no different than a substitute for wheat flour used as a thickener in gravy, etc.

debmidge Rising Star
debmidge
Posted

I've tried using rice flour and it didn't work.

The QB is mentioning his "typical restaurant" order and I'm no expert, but I can't imagine the roux in restaurant being made of gluten-free flour. Hope the QB knows this.

happygirl Collaborator
happygirl
Posted

A co-worker of mine showed me that article yesterday....great to see its getting out there!

lonewolf Collaborator
lonewolf
Posted
I've tried using rice flour and it didn't work.

Just have to jump in here. What kind of rice flour did you use? I use sweet rice flour and have made a roux several times. Even my mother in law (who lived in New Orleans for a while) thought the gravy was delicious and the texture good.

debmidge Rising Star
debmidge
Posted

I don't recall, it was a few years ago; it could have been Ener-G Brand

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


almostnrn Explorer
almostnrn
Posted
  • Author

I will definately try the sweet rice flour! Are there any special directions for using it. There are a couple of dishes that I have not made in sometime because I couldn't quite get the roux thing worked out and my kids would be extatic to see them return to the menu. As far as all of those yummy dishes our friend Drew is eating down in the big easy...I suppose he isn't just the average joe walking in off the street. Something tells me he has "connections" if you know what I mean! (Especially after the game on Saturday!!!) :lol:

Clark Bent as Stupor-Man Contributor
Clark Bent as Stupor-Man
Posted

if I had known this a few days ago, there might have been some way to get gluten in his food so the Eagles could have beaten the Saints yesterday... though it really would have had to have been mccallister who was the celiac the way he ran all over the birds

on a side note, earlier this year, Bobby Engram (a WR for the seahawks) was diagnosed with Graves disease if I'm not mistaken..

Kayaking Mom Newbie
Kayaking Mom
Posted

Have to love a team that has Drew Brees and Reggie Bush both! Go SAINTS!!!

emcmaster Collaborator
emcmaster
Posted

We make roux with cornstarch. We cook a lot of cajun food and it works for us.

jerseyangel Proficient
jerseyangel
Posted

I use potato starch to make a roux--never a problem :)

Interesting about Drew Brees--yes, he should come join us!

debmidge Rising Star
debmidge
Posted

I'll have to try these other options for the roux.

almostnrn Explorer
almostnrn
Posted
  • Author

Me too!!! Thanks everyone. I can't even begin to explain how wonderful it is to eat really tasty food again, however all of this tasty food is making my jeans too tight!!!!

arc Newbie
arc
Posted
The QB is mentioning his "typical restaurant" order and I'm no expert, but I can't imagine the roux in restaurant being made of gluten-free flour. Hope the QB knows this.

Did you see what he signed for when he went to the Saints? I doubt he's going to the same restaurants or being treated the same as a normal person off the street would. :lol:

penguin Community Regular
penguin
Posted

I make roux all the time with my standard blend: rice, potato, and cornstarch. It works beautifully every time.

That's awesome about Drew Brees though!

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I'm sure the Chef's at "Commanders Palace" can make him a gluten free jambalaya or gluten free etoufee...

speaking of Roux, would anyone care to contriubute a Gluten Free Gumbo recipe????

Please provude instructions on how to make a suitable roux...

:)

penguin Community Regular
penguin
Posted
I'm sure the Chef's at "Commanders Palace" can make him a gluten free jambalaya or gluten free etoufee...

speaking of Roux, would anyone care to contriubute a Gluten Free Gumbo recipe????

Please provude instructions on how to make a suitable roux...

:)

The only gluteny part of nearly any gumbo recipe is the roux, so substitute accordingly.

a roux is:

1 part flour

to

1 part butter

Melt the butter over medium heat and whisk in the flour, cook, stirring constantly, around 3 minutes or so until you have a hot bubbly paste. Add liquid as called for by the recipe and you're in business!

Bronco, you're basically making gravy whenever you make a roux, if it helps you to think of it that way, since I know you're fond of my chicken fried steak :)

blueeyedmanda Community Regular
blueeyedmanda
Posted

This is the first I heard of the Drew Brees thing, very cool!

almostnrn Explorer
almostnrn
Posted
  • Author
I'm sure the Chef's at "Commanders Palace" can make him a gluten free jambalaya or gluten free etoufee...

speaking of Roux, would anyone care to contriubute a Gluten Free Gumbo recipe????

Please provude instructions on how to make a suitable roux...

:)

If you go to Foodtv.com Emeril has at least one seafood gumbo that is made without a roux. The one I saw was the episode with Jimmy Buffet and it looked wonderful. We have planned on making it here but I never seem to have the time or all the ingredients, lol. They shouldn't be hard to find on the site, usually the roux is the first thing listed.

par18 Apprentice
par18
Posted

Must be a QB thing as Rich Gannon has a child with Celiac/gluten intolerance.

Tom

pinktulip Apprentice
pinktulip
Posted
If you go to Foodtv.com Emeril has at least one seafood gumbo that is made without a roux. The one I saw was the episode with Jimmy Buffet and it looked wonderful. We have planned on making it here but I never seem to have the time or all the ingredients, lol. They shouldn't be hard to find on the site, usually the roux is the first thing listed.

My dad made like a gumbo soup. It didn't have the roux and was soup like, but the floving was just like gumbo. I'll see if I can get the recipe, but think he just used the same floving and put them in water or some sort of broth. It was very simple. Made it on his lunch hour.

pinktulip Apprentice
pinktulip
Posted

I went to the Whole Foods here in New Orleans on Thursday looking for something quick (I was still in the middle of running errands.) And was looking at their salad and soup bar and the soups are clearly labeled on bottom what is in them. Their chicken and sausage gumbo was gluten free. It contained soy but nothing else and i double checked the ingredients. It was nice and thick like gumbo, not really seasoned that well but I just used some seasoning mix and got it nice and tasty. though i was almost freaking out on the phone with dad I was so excited.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,946
    • Most Online (within 30 mins)
      7,748
    Miva
    Newest Member
    Miva
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Jacki Espo
      Covid caused reoccurrence of DH without eating gluten

      By Jacki Espo · Posted

      This happened to me as well. What’s weirder is that within a couple hours of taking paxlovid it subsided. I thought maybe I got glutened but after reading your post not so sure. 
    • Mari
      New Celiac Mama in My 30s

      By Mari · Posted

      Hi Tiffany. Thank you for writing your dituation and  circumstancesin such detail and so well writte, too. I particularly noticed what you wrote about brain for and feeling like your brain is swelling and I know from my own experiences that's how it feel and your brain really does swell and you get migraines.    Way back when I was in my 20s I read a book by 2 MD allergist and they described their patient who came in complaining that her brain, inside her cranium, was swelling  and it happened when she smelled a certain chemical she used in her home. She kept coming back and insisting her brain actually swelled in her head. The Drs couldn't explain this problem so they, with her permission, performed an operation where they made a small opening through her cranium, exposed her to the chemical then watched as she brain did swell into the opening. The DRs were amazed but then were able to advise her to avoid chemicals that made her brain swell. I remember that because I occasionally had brain fog then but it was not a serious problem. I also realized that I was becoming more sensitive to chemicals I used in my work in medical laboratories. By my mid forties the brain fog and chemicals forced me to leave my  profession and move to a rural area with little pollution. I did not have migraines. I was told a little later that I had a more porous blood brain barrier than other people. Chemicals in the air would go up into my sinused and leak through the blood brain barrier into my brain. We have 2 arteries  in our neck that carry blood with the nutrients and oxygen into the brain. To remove the fluids and used blood from the brain there are only capillaries and no large veins to carry it away so all those fluids ooze out much more slowly than they came in and since the small capillaries can't take care of extra fluid it results in swelling in the face, especially around the eyes. My blood flow into my brain is different from most other people as I have an arterial ischema, adefectiveartery on one side.   I have to go forward about 20 or more years when I learned that I had glaucoma, an eye problem that causes blindness and more years until I learned I had celiac disease.  The eye Dr described my glaucoma as a very slow loss of vision that I wouldn't  notice until had noticeable loss of sight.  I could have my eye pressure checked regularly or it would be best to have the cataracts removed from both eyes. I kept putting off the surgery then just overnight lost most of the vision in my left eye. I thought at the I had been exposed to some chemical and found out a little later the person who livedbehind me was using some chemicals to build kayaks in a shed behind my house. I did not realize the signifance  of this until I started having appointments with a Dr. in a new building. New buildings give me brain fog, loss of balance and other problems I know about this time I experienced visual disturbances very similar to those experienced by people with migraines. I looked further online and read that people with glaucoma can suffer rapid loss of sight if they have silent migraines (no headache). The remedy for migraines is to identify and avoid the triggers. I already know most of my triggers - aromatic chemicals, some cleaning materials, gasoline and exhaust and mold toxins. I am very careful about using cleaning agents using mostly borax and baking powder. Anything that has any fragrance or smell I avoid. There is one brand of dishwashing detergent that I can use and several brands of  scouring powder. I hope you find some of this helpful and useful. I have not seen any evidence that Celiac Disease is involved with migraines or glaucoma. Please come back if you have questions or if what I wrote doesn't make senseto you. We sometimes haveto learn by experience and finding out why we have some problems. Take care.       The report did not mention migraines. 
    • Mari
      My only proof

      By Mari · Posted

      Hi Jmartes71 That is so much like my story! You probably know where Laytonville is and that's where I was living just before my 60th birthday when the new Dr. suggested I could have Celiacs. I didn't go on a gluten challange diet before having the Celiac panel blood test drawn. The results came back as equivical as one antibody level was very high but another, tissue transaminasewas normal. Itdid show I was  allergic to cows milk and I think hot peppers. I immediately went gluten free but did not go in for an endoscopy. I found an online lab online that would do the test to show if I had a main celiac gene (enterolab.com). The report came back that I had inherited a main celiac gene, DQ8, from one parent and a D!6 from the other parent. That combination is knows to sym[tons of celiac worse than just inheriting one main celiac gene. With my version of celiac disease I was mostly constipated but after going gluten-free I would have diarrhea the few times I was glutened either by cross contamination or eating some food containing gluten. I have stayed gluten-free for almost 20 years now and knew within a few days that it was right for me although my recovery has been slow.   When I go to see a  medical provide and tell them I have celiacs they don't believe me. The same when I tell them that I carry a main celiac gene, the DQ8. It is only when I tell them that I get diarrhea after eating gluten that they realize that I might have celiac disease. Then they will order th Vitamin B12 and D3 that I need to monitor as my B12 levels can go down very fast if I'm not taking enough of it. Medical providers haven't been much help in my recovery. They are not well trained in this problem. I really hope this helps ypu. Take care.      
    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      Fascinating.
    • DebJ14
      Does anyone here also have Afib

      By DebJ14 · Posted

×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.