Yum. The familiar aroma of sugar, chocolate and the fat. Begin by breaking of the Old-Fashioned Chocolate doughnut into bite sized pieces. The tactile sticky oily sense on the fingers. Place a bite in the mouth. Feels good on the tongue. The first taste of sweetness. The taste is sweetness and chocolate and an oily feel. With some texture, it was a pleasure chewing to release the sugars and chocolate. A little balance of flavors, but mostly sweetness, it was very enjoyable.
That wasn't at a recent visit to Starbucks. I was just reliving a past experience as I stood in line to get tea. That last Starbucks Old-Fashioned Chocolate doughnut was a year and a half ago. However, all the senses involved in the enjoyment could be relived within my mind. It was delicious -- and satisfying.
It was a great visit to Starbucks to have my usual tea. Plain. No milk. No sugar.
Discovery of my body's gluten intolerance meant the end of those doughnuts or any pastry. Or breads. Or pasta. Life is great without pain.
Forget the gluten free products. After removing husk and vitamins from the wheat, what chemical process was used by the industrial food conglomerates to remove the gluten.
After living for a year and a half without any grain derived products, there is a tasty world of meats, vegetables and fruits containing all the calories I need.
According to the Starbucks web site, the ingredients for the Old-Fashioned Chocolate doughnut:
sugar, enriched wheat flour bleached (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), palm oil, water, nonfat milk, cocoa processed with alkali, maltodextrin, egg yolk, soybean oil, soy flour, corn starch, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate, sodium aluminum phosphate, aluminum sulfate), dextrose, salt, cottonseed oil, food starch-modified, propylene glycol, natural flavors, soy lecithin, mono- and diglycerides, caramel color, agar, calcium sulfate, potassium sorbate (as preservative), citric acid, wheat starch, locust bean gum, guar gum, disodium phosphate, polysorbate 60.Nuff said!
Lloyd, what were some of the symptoms you were having that told you a change in diet was needed and was it easy for you adapt to? Just curious for my own future reference. Thanks.
ReplyDeleteAcid reflux and heart burn were the major symptoms. No doctor recognized the symptoms as caused by gluten and whole grains. Eating no grains or grain products for a month and realizing I wasn't eating Tums like candy was the discovery moment. http://wandrinlloyd.blogspot.com/2012/01/breaking-habit.html was posted three weeks after the new way of eating in January 2012.
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