Day 1: Why did I start this blog

 So here's the deal, about 2.5 years ago I started having serious digestion issues, which eventually turned into a chronic condition that ended up running my life (I had to plan my days around it - not easy in a startup). I eventually dropped down to 150 pounds because I was afraid to eat anything for fear of the pain the next day would bring.
 After visiting a few "specialist" and getting a nowhere, my wife suggested I try a gluten free diet because a friend of hers at work was having very similar issues and was diagnosed with Celiacs Disease.
 I tried going gluten free for a few weeks with good results, then went back on gluten and confirmed that gluten was in fact at least one factor (probably 80%) of the problem. Stress is the other 20% and when combined they render me completely useless.
 I've now been gluten free for almost 3 months (It's December 20th today) with an incredible recovery. I'm back up to my normal 165-170lbs and about 80% better with a noticeable recovery trend. Most celiac recoveries take upwards of 6 months to a year from what I've heard.
 Gluten free is NOT an easy diet and does take a fair amount of pre-planning, it's expensive too. I drop close to 80 bucks a week in groceries just for me and have to schedule my times for meals to avoid getting into situations where Gluten Free is not an option (lunch meetings and such)
  The pros far outweigh the cons though in my case
  My energy is 10x what it was just three months ago and probably 3x what it was for the last 5 years.
  I suspect this is because Gluten free food is generally a diet of fruits, veggies, organic meats, organic grains (corn, oat, rye) and no chemicals, fillers, or preservatives. In short, I'm consuming the food we were meant to eat before industrialization got its hands on our food supply.
  It has been a process of discovery and initially buying a lot of stuff that just isn't edible - ( Gluten Free Muffins, Cookies, Pizza Dough) seem to be really bad, these are just things that should not be made without wheat.
 A variety of restaurants offer gluten free dishes in San Diego, but my experiences with these special items have been bad for the most part and usually result in a relapse within a few days.

 The secret is learning how to cook great food at home - it's cheaper, tastier and most importantly Safer.