Jump to content

  • You are not alone. Join Celiac.com for trusted gluten-free answers and forum support.



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

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:
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. RMJ
      - RMJ replied to Ginger38's topic in Coping with Celiac Disease
      5

      The Struggle Has Overtaken Me

      Ginger38, that sounds very difficult. Each dietary restriction makes it harder to figure out what to eat. Before my celiac diagnosis I already watched out for my cholesterol level and migraine triggers, but those are much easier than diabetes restrictions. One “bad” meal isn’t that much of a problem for cholesterol levels, and my migraines only happened if I ...
    2. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Ginger38's topic in Coping with Celiac Disease
      5

      The Struggle Has Overtaken Me

      Reading the original post on this thread made me think of "How To Eat An Elephant". The key point is that a whole, big problem can seem insurmountable but if you break it into bite-sized pieces it is much easier to accomplish. Here is the google description. It's not bad: If you're facing a daunting goal, you can use these steps to "eat your elephant...
    3. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Xravith's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Gluten challenge - Need some guidance

      I don't know the answer to your question any better than a google search, but I am sure someone else will step up and answer. I am popping up to recommend that you keep a careful diary (in case you weren't already). Try to catalog what you are eating and experiencing. Bring a copy to your next visit (and if you have access to the Dr, also send a copy...
    4. Xravith
      - Xravith posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Gluten challenge - Need some guidance

      After few months going gluten free, I decided to reintroduce gluten in my diet so I can do a proper diagnosis for Celiac disease. During the gluten free period I felt incredibly good. I stopped having hypoglycemia symptoms, I gained some muscle (Still, I am considerably underweight) and my anxiety totally disappeared. I felt totally like a new person...
    5. cristiana
      - cristiana replied to cristiana's topic in Related Issues & Disorders
      3

      Low iron/high normal haemoglobin

      V. interesting. It might well explain the tiredness, and the increased headaches, then. I'm trying to get my TTG numbers down a bit by avoiding eating out. Hopefully then if I've healed more I guess I will be able to absorb more iron. Will find out at the next blood test in the autumn. Thanks so much for your help.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,179
    • Most Online (within 30 mins)
      10,442
    Nancy sirois
    Newest Member
    Nancy sirois
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • RMJ
      The Struggle Has Overtaken Me

      By RMJ · Posted

      Ginger38, that sounds very difficult.  Each dietary restriction makes it harder to figure out what to eat. Before my celiac diagnosis I already watched out for my cholesterol level and migraine triggers, but those are much easier than diabetes restrictions. One “bad” meal isn’t that much of a problem for cholesterol levels, and my migraines only happened if I consistently ate the triggers. After many years I’ve figured out how to bake gluten free but I think many recipes have more starch which wouldn’t work for diabetes. If you go with the elephant eating analogy, I think the first portion to work on would be the diabetes, since the immediate consequences of not being careful (passing out from low blood sugar, or diabetic coma from high blood sugar) are so severe. The next portion would be celiac. The serious consequences aren’t as immediate, but if you have celiac disease, I think of eating gluten like a booster shot - revving up the immune system, but to attack yourself leading to long term damage. It sounds like you are experiencing this damage now. I did a google search on “gluten free food for diabetics” and a number of sites with advice came up.  If your insurance will cover it and you can find one, a registered dietician who knows about both diabetes and celiac disease might help you figure out what to eat safely. Hopefully my post will both scare and encourage you, as requested, with a big dose of compassion because this sounds very difficult and you are clearly suffering.
    • Aretaeus Cappadocia
      The Struggle Has Overtaken Me

      By Aretaeus Cappadocia · Posted

      Reading the original post on this thread made me think of "How To Eat An Elephant". The key point is that a whole, big problem can seem insurmountable but if you break it into bite-sized pieces it is much easier to accomplish. Here is the google description. It's not bad: If you're facing a daunting goal, you can use these steps to "eat your elephant": Identify the Elephant: Clearly define the large project or goal that feels overwhelming. Break it Down: Divide the major task into smaller "bite-sized" pieces. If a piece still feels too big, break it down further. Prioritize: Decide which "bite" to take first based on necessity or impact. Focus on the Now: Instead of worrying about the whole animal, focus only on the single step you are taking right now. Maintain Consistency: Progress comes from taking the "next right step" every day until the task is complete. Celebrate Small Wins If I understood Ginger38's post correctly, you are facing the prospect of a gluten challenge, but you are already eating gluten on an intermittent basis. It also sounds like many of the symptoms you attribute to gluten consumption are in full expression. Step back and take a deep breath. Get a notebook and start a gluten-related diary. Don't try to make it perfect; just record what you can about food intake and what you experience as you go along. Talk to your Dr's office (nurse, Dr, whomever) about the challenge. The most rigorous challenge is for someone who has already gone truly gluten free but now needs a clear diagnosis. Someone who is already eating gluten should not need as much "challenge". Even at that, google describes an example challenge as 1-2 slice of bread or 1/2 cup of pasta a day. If that describes your existing diet you are already there. For the moment, try to focus on getting past the challenge and test. Once you have the results, start planning accordingly.
    • Aretaeus Cappadocia
      Gluten challenge - Need some guidance

      By Aretaeus Cappadocia · Posted

      I don't know the answer to your question any better than a google search, but I am sure someone else will step up and answer. I am popping up to recommend that you keep a careful diary (in case you weren't already). Try to catalog what you are eating and experiencing. Bring a copy to your next visit (and if you have access to the Dr, also send a copy a couple days in advance). Don't assume that they will read it. They might, but they also might be under tremendous time pressure and not get to it. Two other suggestions: if your healthcare provider has a web portal, sign on and search for "gluten challenge". They may have a standard page and Dr assumed you would find it on your own. If that doesn't work, call the Dr's office and ask the office for their official advice. You probably wouldn't need to speak to the Dr directly. There should be some nurse or staff member who could answer that
    • Xravith
      Gluten challenge - Need some guidance

      By Xravith · Posted

      After few months going gluten free, I decided to reintroduce gluten in my diet so I can do a proper diagnosis for Celiac disease. During the gluten free period I felt incredibly good. I stopped having hypoglycemia symptoms, I gained some muscle (Still, I am considerably underweight) and my anxiety totally disappeared. I felt totally like a new person. Now, I almost reached the second week of gluten challenge and all my symptoms are progressively coming back. The first days I was ok, just a bit of acid reflux I could control with medicines. However, after the first week I started to feel real stomach pain and tiredness, my face is growing acne and sometimes (specially when I walk) i feel painful migraines.  I am afraid If I am eating too much gluten or not enough, the "4 slices of bread" indication confuses me. I am actually eating 20 g of bread, 3 biscuits and 40 g of croissant each day. My doctor was not very specific when he gave me the medical order for the gluten challenge, so I invented my own daily gluten menu. Do you have any suggestions? 4 weeks will be enough to do the blood test with my current gluten intake?  Thank you
    • cristiana
      Low iron/high normal haemoglobin

      By cristiana · Posted

      V. interesting. It might well explain the tiredness, and the increased headaches, then.   I'm trying to get my TTG numbers down a bit by avoiding eating out.  Hopefully then if I've healed more I guess I will be able to absorb more iron.  Will find out at the next blood test in the autumn. Thanks so much for your help.  
×
×
  • Create New...