Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Drew Brees

almostnrn

By almostnrn
in Publications & Publicity

Recommended Posts

almostnrn Explorer
almostnrn
Posted

My husband found this on CnnSI today and fowarded it to me. It seems like Drew Brees is gluten (amongst other things) intollerent. He should come and join us here on the message board!!

BREES'S DIET: DOs-'N'-DON'Ts

Brees's long list of food allergies includes dairy, wheat, gluten, eggs and nuts. "If I stayed away from everything I'm allergic to, I'd lose 20 pounds," says the 6-foot 209-pounder. "Some are minor allergies, some major. I listen to my body and do the best I can." Here's Brees's diet regimen on a nongame day. He drinks water throughout the day and at meals.

7:30 a.m. Two wheat- and gluten-free waffles or pancakes. Four strips bacon or two links sausage. Side of corn grits or potato hash browns. A peach, pear or four slices of cantaloupe or honeydew.

Mid-morning (postworkout) AdvoCare recovery shake. About 10 ounces and 230 calories, it's vitamin-packed and high in soy protein. He drinks a second shake in the afternoon after the Saints practice.

2 p.m. Grilled chicken breast or grilled redfish fillet with a side of rice or green beans. Or shrimp and sausage gumbo.

7 p.m. "I love the New Orleans flavor," says Brees. "We go out a lot." A typical restaurant order: turtle soup, shrimp r

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


debmidge Rising Star
debmidge
Posted

Curious about the New Orleans dishes as they are started with a "roux" which is is wheat flour. Can this roux be made with non gluten flour?

Tim-n-VA Contributor
Tim-n-VA
Posted

Most of the roux directions that I've seen only say "flour". I have made a roux with gluten-free flour. Its really no different than a substitute for wheat flour used as a thickener in gravy, etc.

debmidge Rising Star
debmidge
Posted

I've tried using rice flour and it didn't work.

The QB is mentioning his "typical restaurant" order and I'm no expert, but I can't imagine the roux in restaurant being made of gluten-free flour. Hope the QB knows this.

happygirl Collaborator
happygirl
Posted

A co-worker of mine showed me that article yesterday....great to see its getting out there!

lonewolf Collaborator
lonewolf
Posted
I've tried using rice flour and it didn't work.

Just have to jump in here. What kind of rice flour did you use? I use sweet rice flour and have made a roux several times. Even my mother in law (who lived in New Orleans for a while) thought the gravy was delicious and the texture good.

debmidge Rising Star
debmidge
Posted

I don't recall, it was a few years ago; it could have been Ener-G Brand

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


almostnrn Explorer
almostnrn
Posted
  • Author

I will definately try the sweet rice flour! Are there any special directions for using it. There are a couple of dishes that I have not made in sometime because I couldn't quite get the roux thing worked out and my kids would be extatic to see them return to the menu. As far as all of those yummy dishes our friend Drew is eating down in the big easy...I suppose he isn't just the average joe walking in off the street. Something tells me he has "connections" if you know what I mean! (Especially after the game on Saturday!!!) :lol:

Clark Bent as Stupor-Man Contributor
Clark Bent as Stupor-Man
Posted

if I had known this a few days ago, there might have been some way to get gluten in his food so the Eagles could have beaten the Saints yesterday... though it really would have had to have been mccallister who was the celiac the way he ran all over the birds

on a side note, earlier this year, Bobby Engram (a WR for the seahawks) was diagnosed with Graves disease if I'm not mistaken..

Kayaking Mom Newbie
Kayaking Mom
Posted

Have to love a team that has Drew Brees and Reggie Bush both! Go SAINTS!!!

emcmaster Collaborator
emcmaster
Posted

We make roux with cornstarch. We cook a lot of cajun food and it works for us.

jerseyangel Proficient
jerseyangel
Posted

I use potato starch to make a roux--never a problem :)

Interesting about Drew Brees--yes, he should come join us!

debmidge Rising Star
debmidge
Posted

I'll have to try these other options for the roux.

almostnrn Explorer
almostnrn
Posted
  • Author

Me too!!! Thanks everyone. I can't even begin to explain how wonderful it is to eat really tasty food again, however all of this tasty food is making my jeans too tight!!!!

arc Newbie
arc
Posted
The QB is mentioning his "typical restaurant" order and I'm no expert, but I can't imagine the roux in restaurant being made of gluten-free flour. Hope the QB knows this.

Did you see what he signed for when he went to the Saints? I doubt he's going to the same restaurants or being treated the same as a normal person off the street would. :lol:

penguin Community Regular
penguin
Posted

I make roux all the time with my standard blend: rice, potato, and cornstarch. It works beautifully every time.

That's awesome about Drew Brees though!

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I'm sure the Chef's at "Commanders Palace" can make him a gluten free jambalaya or gluten free etoufee...

speaking of Roux, would anyone care to contriubute a Gluten Free Gumbo recipe????

Please provude instructions on how to make a suitable roux...

:)

penguin Community Regular
penguin
Posted
I'm sure the Chef's at "Commanders Palace" can make him a gluten free jambalaya or gluten free etoufee...

speaking of Roux, would anyone care to contriubute a Gluten Free Gumbo recipe????

Please provude instructions on how to make a suitable roux...

:)

The only gluteny part of nearly any gumbo recipe is the roux, so substitute accordingly.

a roux is:

1 part flour

to

1 part butter

Melt the butter over medium heat and whisk in the flour, cook, stirring constantly, around 3 minutes or so until you have a hot bubbly paste. Add liquid as called for by the recipe and you're in business!

Bronco, you're basically making gravy whenever you make a roux, if it helps you to think of it that way, since I know you're fond of my chicken fried steak :)

blueeyedmanda Community Regular
blueeyedmanda
Posted

This is the first I heard of the Drew Brees thing, very cool!

almostnrn Explorer
almostnrn
Posted
  • Author
I'm sure the Chef's at "Commanders Palace" can make him a gluten free jambalaya or gluten free etoufee...

speaking of Roux, would anyone care to contriubute a Gluten Free Gumbo recipe????

Please provude instructions on how to make a suitable roux...

:)

If you go to Foodtv.com Emeril has at least one seafood gumbo that is made without a roux. The one I saw was the episode with Jimmy Buffet and it looked wonderful. We have planned on making it here but I never seem to have the time or all the ingredients, lol. They shouldn't be hard to find on the site, usually the roux is the first thing listed.

par18 Explorer
par18
Posted

Must be a QB thing as Rich Gannon has a child with Celiac/gluten intolerance.

Tom

pinktulip Apprentice
pinktulip
Posted
If you go to Foodtv.com Emeril has at least one seafood gumbo that is made without a roux. The one I saw was the episode with Jimmy Buffet and it looked wonderful. We have planned on making it here but I never seem to have the time or all the ingredients, lol. They shouldn't be hard to find on the site, usually the roux is the first thing listed.

My dad made like a gumbo soup. It didn't have the roux and was soup like, but the floving was just like gumbo. I'll see if I can get the recipe, but think he just used the same floving and put them in water or some sort of broth. It was very simple. Made it on his lunch hour.

pinktulip Apprentice
pinktulip
Posted

I went to the Whole Foods here in New Orleans on Thursday looking for something quick (I was still in the middle of running errands.) And was looking at their salad and soup bar and the soups are clearly labeled on bottom what is in them. Their chicken and sausage gumbo was gluten free. It contained soy but nothing else and i double checked the ingredients. It was nice and thick like gumbo, not really seasoned that well but I just used some seasoning mix and got it nice and tasty. though i was almost freaking out on the phone with dad I was so excited.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. HectorConvector
      - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      315

      Terrible Neurological Symptoms

      These symptoms started initially in 2009/2010 and I've had normal blood sugar readings in all the blood tests - so never been diagnosed with diabetes or pre-diabetes. I did request another blood test recently (yesterday in fact) which I have had, and if the blood sugar looks high it'll come up in my results which I'll be able to see next week. I don't have...
    2. Scott Adams
      0

      Gluten-Free Foods in Mexico: A Study Raises Safety and Labeling Concerns

    3. Russ H
      - Russ H replied to dsfraley's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      15

      9 y/o Son Diagnosed with Celiac Disease; Persistent Symptoms: Does this Sound Familiar?

      I used to react very badly to milk - much worse than to gluten and I was always worried about exposure. Any diary product would make me extremely ill and put me out of action for 5 days or so. I would have watery and bloody diarrhoea, bloating, malaise and be unable to eat. If I recall correctly, it was about a year after being diagnosed with coeliac disease...
    4. Jane02
      - Jane02 replied to HectorConvector's topic in Related Issues & Disorders
      315

      Terrible Neurological Symptoms

      Sorry, I just realized how old this thread is and only read the initial post from 2021. I'll have to catch up on the comments in this thread.
    5. Jane02
      - Jane02 replied to HectorConvector's topic in Related Issues & Disorders
      315

      Terrible Neurological Symptoms

      Sorry to hear you're going through such a hard time. It would be worth looking into MCAS/histamine issues and also Long Covid. Perhaps there is something occurring in addition to celiac disease. It would be worth ruling out micronutrient deficiencies such as the b vitamins (B12, folate, B1, etc), vit D, and ferritin (iron stores).
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,583
    • Most Online (within 30 mins)
      7,748
    yasunari
    Newest Member
    yasunari
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • HectorConvector
      Terrible Neurological Symptoms

      By HectorConvector · Posted

      These symptoms started initially in 2009/2010 and I've had normal blood sugar readings in all the blood tests - so never been diagnosed with diabetes or pre-diabetes. I did request another blood test recently (yesterday in fact) which I have had, and if the blood sugar looks high it'll come up in my results which I'll be able to see next week. I don't have any other symptoms relevant to diabetes except for the nerve pain, which had been in existence for many years with "normoglycaemia", but we'll see. In terms of my current diet: I get roughly 60% of my calories from fat and protein, and 40% from carbs (an estimation). I'm on currently about 2200 calories per day, which is too low for someone of my size, so I've been slowly losing weight that I want to put back on again. But I don't want to do that without using weights, which flare my pain up unfortunately. 
    • Russ H
      9 y/o Son Diagnosed with Celiac Disease; Persistent Symptoms: Does this Sound Familiar?

      By Russ H · Posted

      I used to react very badly to milk - much worse than to gluten and I was always worried about exposure. Any diary product would make me extremely ill and put me out of action for 5 days or so. I would have watery and bloody diarrhoea, bloating, malaise and be unable to eat. If I recall correctly, it was about a year after being diagnosed with coeliac disease and going on a strict gluten free diet that I accidentally consumed dairy products and didn't react. From then on, I have been fine with diary. 
    • Jane02
      Terrible Neurological Symptoms

      By Jane02 · Posted

      Sorry, I just realized how old this thread is and only read the initial post from 2021. I'll have to catch up on the comments in this thread. 
    • Jane02
      Terrible Neurological Symptoms

      By Jane02 · Posted

      Sorry to hear you're going through such a hard time. It would be worth looking into MCAS/histamine issues and also Long Covid. Perhaps there is something occurring in addition to celiac disease. It would be worth ruling out micronutrient deficiencies such as the b vitamins (B12, folate, B1, etc), vit D, and ferritin (iron stores). 
    • knitty kitty
      Terrible Neurological Symptoms

      By knitty kitty · Posted

      This sounds very similar to the neuropathic pain I experienced with type two diabetes.  Gloves and boots pattern of neuropathy is common with deficiencies in Cobalamine B12 (especially the pain in the big toe), Niacin B3, and Pyridoxine B6.  These are vitamins frequently found to be low in people with pre-diabetes and diabetes.  Remember that blood tests for vitamin levels is terribly inaccurate.  You can have vitamin deficiencies before there are any changes in blood levels.  You can have "normal" serum levels, but be deficient inside organs and tissues where the vitamins are actually utilized.  The blood is a transportation system, moving vitamins absorbed in the intestines to organs and tissues.  Just because there's trucks on the highway doesn't mean that the warehouses are full.  The body will drain organs and tissues of their stored vitamins and send them via the bloodstream to important organs like the brain and heart.  Meanwhile, the organs and tissues are depleted and function less well.   Eating a diet high in simple carbohydrates can spike blood sugar after meals.  Eating a diet high in carbohydrates consistently over time can cause worsening of symptoms.  Thiamine and other B vitamins like Niacin B3 and Pyridoxine B6, (which I noticed you are not supplementing), are needed to turn carbs, proteins and fats into energy for the body to use.  Alcohol consumption can lower blood sugar levels, and hence, alleviate the neuropathic pain.  Alcohol destroys many B vitamins, especially Pyridoxine, Thiamine and Niacin.  With alcohol consumption, blood glucose is turned into fat, stored in the liver or abdomen, then burned for fuel, thus lowering blood glucose levels.  With the cessation of alcohol and continued high carb diet, the blood glucose levels rise again over time, resulting in worsening neuropathy.   Heavy exercise can also further delete B vitamins.  Thiamine and Niacin work in balance with each other.  Sort of like a teeter-totter, thiamine is used to produce energy and Niacin is then used to reset the cycle for thiamine one used again to produce energy.  If there's no Niacin, then the energy production cycle can't reset.  Niacin is important in regulating electrolytes for nerve impulse conduction.  Electrolyte imbalance can cause neuropathic pain.   Talk to your doctors about testing for Type Two diabetes or pre-diabetes beyond an A1C test since alcohol consumption can lower A1C giving inaccurate results. Talk to your doctors about supplementing with ALL eight B vitamins, and correcting deficiencies in Pyridoxine, Niacin, and B12.  Hope this helps! Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ P. S.  Get checked for Vitamin C deficiency, aka Scurvy.  People with Diabetes and those who consume alcohol are often low in Vitamin C which can contribute to peripheral neuropathy.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.