Comments on: Gluten Fitness And Wellness Podcast: Interview With Shelly Stuart

By: Podcast 1: My Experience With Undiagnosed Celiac Disease And A Discussion About The Pathophysiology Of Celiac Disease : CeliacNurse

Fri, 12 Feb 2010 21:27:08 +0000

[...] If you would like to listen to this podcast, follow this link, enjoy, and please comment (we love feedback): http://www.glutenfreefitness.com/gluten-fitness-and-wellness-podcast-interview-with-shelly-stuart/ [...]

By: Erin

Erin — Thu, 11 Feb 2010 21:29:46 +0000

Hi Brenda!
Thanks for sharing that-a great idea! I totally forgot about polenta-and I have some in the pantry!
Good on you for making a smooth transition-I completely agree that it doesn’t have to be a huge change-I think it very much depends on how you ate prior to your diagnosis. Habits can make the change easier, or harder.
Next podcast will be up very soon-thanks for listening!

By: Brenda

Brenda — Thu, 11 Feb 2010 14:34:44 +0000

I really enjoyed your podcast and look forward to hearing more soon! Recently, I was diagnosed as being Gluten Intolerant. Since then, I have made the transition will very little impact on my life, or the life of my family (husband and two teen daughters!)

In this podcast, you answered a question about pasta choices when your s.o. is not eating gluten free. I cook wheat pasta for my family (not all that often, but they really enjoy it when I do!) On those nights, I make the sauce gluten free, the meat – whether it be meatballs, or chicken parmesan – also is gluten free. The starch that I enjoy is polenta. This is a corn based product and can be purchased easily at regular grocery stores, Sunflower Market, and Whole foods. It stores in the pantry until opened, which then needs to be refrigerated.

I cut one or two slices (about 3/8″ ea) and saute them lightly in some olive oil. When plating, I put the rounds in the center of the plate, stack the meat on top and cover with some sauce. Very yummy!