Hi Ro, 
My wife characterizes my diet as "roots, shoots, and road kill". Since she
does the shopping perhaps I should feel some trepidation about that
description. Nonetheless, I have found that a big trap in the GF lifestyle,
especially for those who have an inclination toward diabetes, is the desire
to substitute foods that look, taste, and feel like gluten-derived foods. I
find, for myself, that it is better to forget about past treats and tune my
taste buds to a whole new world of eating that avoids grains, dairy, and
other Neolithic foods. I do, occasionally, surrender to my sweet cravings
but that really destroys my taste buds for the cool treats associated with
low carb delights and I have to go through another adjustment period when I
feel deprived for a few days.  

What does WOE mean?

Best Wishes,
Ron 

Ron Hoggan, Ed. D.
co-author Dangerous Grains ISBN: 978158333-129-3 www.dangerousgrains.com 
author: Get the Iron Edge: a complete guide for meeting your iron needs
ISBN: 978-0-9736284-4-9 www.ironedge.info
author Smarten Up! ISBN: 978-0-9736284-3-2 www.smartenup.info           
editor: Scott-Free Newsletter www.celiac.com

"Objectivity is the prerogative of objects."


 
> Hi, guys.  I need a little help.  I'm talking to a bunch of ladies I know
> online, several of whom have themselves or have family members with health
> issues.  A number of them have jumped on the gluten-free WOE.  They are
> swapping GF sources of pasta, bread, and cookies, and recipes.  Several
> have
> asked about how I eat.  I was going to tell them, but before I do, I
> wanted
> to know more about GF products in relation to paleo nutrition?  I don't
> use
> them myself, and I don't know how they relate to the molecular mimicry
> theory, etc?  Would appreciate just a sentence or so, summing up the
> general
> consensus here (Ha!  If there is one) on using GF products?
> best,
> Ro