OOPS- i just ran out of time

This has been a very intersting month for me and going flourless. First of all I have to say it is difficult task. As a person who spends half my life on the road eating out is a challenge that makes me really think about the food on the market. "FLOUR" is the root of almost every food that covers the shelves in quick stops, fast food would not exist without it, grocery stores fill about a 1/3 of their space with something that contains it. I thought I would actually count at some point but time is not always my friend.

To actually eat this way I can say made me feel much better. My stomach did not make funny noises, I did not feel sluggish - I actually can say I felt amazing and it was not from eating ALL good food. I found my self stopping at a quick stop and picking up a bag of potato chips and a water because it was the only thing in the store that qualified under my eating conditions. To be honest I thought I would loose a lot of weight. I did loose weight but not to the degree I thought I would. I think it was from the bad choices I made with my new found challenge. I found myself overeating when I had an opportunity to eat something tasty and it was flourless.

I guess what I am trying to convey is that flourless is an amazing way to eat but it also takes more planning and a lot more thought. I know that having Bizzy Lizzy Bakery items available to me at all times made the task at least doable.

The challenge

As I have said I am not really feeling the challenge of eating flourless because I almost always do anyway. However, my husband is really struggling. He feels that there is just so much limit to what he can eat. I guess if you think about it you are right. Flour is everywhere and takes up a very large percentage of the traditional grocery store. From of course the bread and bakery items and as you travel through the aisles it is coating the pepitas seeds. In the cooler section with pastries and cookies as well as in the meat, where many items are coated in the bi-product to increase the weight of the item as well allow for a crispy texture.

I would be curious to know how many items actually contain flour. It is in pasta, cereals, bakery items from cake mixes to coatings for meat. How do people with celiac's disease do it? I am choosing not to eat, I don't have to avoid it.