Glutened.

I knew it would happen sooner or later- the dreaded first glutening.

Though it was far from pleasant, it was not nearly as agonizing as I had anticipated.

Since going gluten-free, I had only eaten out once, and it was by far the most stressful meal I have ever experienced. In the many months prior, I had suffered unbearably. Eating caused such extreme nausea and dizziness that there were times I could do nothing more than sit idle on the couch with the inability to think or speak. It was as if I was hovering on the verge of passing out.

As you can imagine, and as many of you can relate, I still have an anxiety towards food. Soon after going gluten-free I began convincing myself I had other intolerances simply because I was far too terrified to eat anything. Now that I have begun to expand my diet, I am overly particular, and go to extreme lengths to make sure everything that I consume is gluten free, and made in a gluten free facility. While this is generally a good thing, my anxiety towards eating turns it into a nightmare. The thought of accidently consuming gluten constantly haunts me.

For this reason, eating out has not been an option. However, recently my mother decided to intervene, and somehow convinced me to try a little cafe she heard about through word of mouth.

Once we were seated, I asked our waitress about the gluten-free options that were available. She was extremely knowledgeable, and consulted with the Chef if she could not answer a question. She even went into detail, ensuring my food would not be contaminated in preparation. Feeling much more comfortable, I decided on a Grilled Tuscan Chicken Salad with Annie's Balsamic Vinaigrette dressing.

This salad was the most delicious thing I had tasted in months. It was so fresh, and so full of flavor with lettuce, roasted peppers, cucumbers, sun dried tomatoes...I was in heaven.

Though, within an hour I knew it. I had been glutened. The familiar stomach aches, the familiar migraine, the familiar fatigue returned. Online I looked up the article in question: Annie's Balsamic Vinaigrette.

Now the bottle says GLUTEN FREE but this is directly from the website: MADE ON SHARED EQUIPMENT THAT ALSO PROCESSES EGG, MILK, SOY, TREE NUTS, WHEAT, AND ANCHOVY.

Great.

But I really cannot blame the chef or the waitress. After all, the dressing bottle does say gluten free. However, I will mention it to them, to ensure other people do not get glutened. I may also call Annie's.

All of this is to say we are all bound to be glutened no matter how careful we are. Rather than be filled with fear and anxiety I think we should take a step back and clear our minds. Getting glutened was probably one of the best things for me since going gluten free. Facing my worst fear somehow helped me to relax, and helped me to enjoy eating once again.

Now, I am not saying go out and get glutened, but it will happen eventually. Just do not let that fear prevent you from enjoying eating, and enjoying life.

Gluten Free Cocktail Sauce

I know, it has been a while. School. School. School. But, I have been working diligently (to an extreme) on a Celiac disease documentary. Lately, I have been eating, breathing, and dreaming documentary. It will all be worthwhile in the long run.

Tonight my mother made the world's best shrimp, and I searched the refrigerator for cocktail sauce. To be on the safe side, I began reading the ingredients, and low and behold, there was the dreaded "natural flavoring" in distinct, chuckling, black letters.

Dialing the company, I hoped for the best, yet prepared for the worst. After several minutes on hold, the woman on the other end stated they could not guarantee the product in question was gluten free.

I wanted cocktail shrimp, and I was going to have my cocktail shrimp.

I decided to make my own. If it was not the best I have ever had, it was surprisingly close. Then again, I am biased.

Ingredients:

1/2 cup of Hienz Ketchup

1 tablespoon of Gold's Prepared Horseradish

1/4 teaspoon of Tabasco Brand Pepper Sauce

1/8 of a lemon wedge juice

Mix it all together. Let it sit in the refrigerator for a couple hours. Enjoy!

Remember, always read the ingredients! Although I found them to be gluten free, companies can change production and ingredients quickly. Always be on the safe side.

Learning to Ask is Learning to Live

I love fairs. And I love carnivals. My favorite thing to do other than win the squirt gun game?

Eat.

This is the first year I have gone to the local fair on a gluten free diet, and needless to say (I apologize for the necessary following cliche) I was not a happy camper. I was convinced there was going to be nothing I could eat. I was going to be tagging along with my friends while they snacked on the most beautiful of fried inventions.

Goodbye fried oreos. Goodbye fried cheesecake. Goodbye fried goodness.

To be quite honest and shallow, it was slightly heartbreaking. Food is not my life, but it does add an element of pizzazz. The first two trips to the fair I did not eat a thing, but my friends began to point out foods wondering why I could not eat a baked potato, french fries, an ear of corn...etc.

Um..excellent question, so began to think of excuses. Well they could be cross contaminated. I do not know what is in the bacon bits. What if they used wheat on the corn?

Elizabeth, you are killing me.

Well after denial comes acceptance. I did not want to spend the rest of the 17 day fair not eating anything, so I began to ask.

Baked potatoes (except for the bacon bits), Check. Ear of corn, Check. Cotton Candy, Check. French Fries, Check. Kettlecorn, Check. Maple Sugar candy, Check. Ice cream, Check. And the list goes on.

There was a surprisingly diverse variety of naturally gluten free foods. By the end of the fair (prepare for necessary cliche) I was one happy camper. At first, I simply did not want to bother and ask, but I was really missing out. Sure, there were many things I could not eat, but so much that I could.

In the end, approaching someone and asking about preparation and ingredients was much easier than I anticipated.

The best part? I left the fair complaining of a full stomach.

Gluten-free, Dairy free, Egg free Meatloaf

Ingredients:

1/2 lb ground pork (Whole Foods)

1 lb ground hamburg (Whole Foods)

1/2 cup Heinz ketchup

1 tbsp Heinz mustard

1 finely chopped onion

1/4 cup cornmeal

1 tbsp brown sugar

1/8 tsp garlic granules (Frontier)

1 tsp parsley (Simply Organic)

Steps:

1. Preheat oven at 350 degrees.

2. Mix all ingredients in a large bowl.

3. Form two loaves in a Pyrex pan.

4. Bake at 350 degrees for 1 1/4 hours (internal temperature should be 160 degrees when done)

5. Enjoy!

(c) DitchtheGluten 2009

Gluten-Free Me

Ah, yes.

The importance of gluten-free cosmetics.

One of the neon flashing arrows that pointed me towards the consideration of Celiac Disease was my shampoo. I could not figure out why washing my hair resulted in extreme nausea and digestive problems. After reading over the ingredients, guess what I found- Hydrolyzed Wheat Starch.

Second neon flashing arrow: Every time I ate Honey Nut Cheerios I would get the same feeling, only much, much worse.

I believe it is equally important for men and women to have gluten-free cosmetics. Many people will disagree, but I encourage you to do some research, and come to your own conclusion based on your comfort level.

Here are my thoughts:

I do understand that it has been scientifically proven that gluten can not be absorbed through the skin. Question: Is the reaction in our small intestine the only result of Celiac Disease? When I searched deeper, I discovered Dr. Kenneth Fine, M.D. of EnteroLab, states that, "Gluten sensitivity is a systemic immune reaction to gluten anywhere in the body, not just that entering the body via the gut. Therefore, topically applied lotions, creams, shampoos, etc. containing gluten would indeed provide a source of gluten to the body, and we therefore recommend all such products be discontinued for optimal health."

Cosmetics such as lipstick, toothpaste, mouthwash etc. are obvious "no nos" if they contain gluten. But what about shampoo, make up, and lotion?

Once I realized it was my shampoo that was making me so sick (most likely because I was getting it in my mouth), I ditched it immediately and began using Dove. Not only was a feeling better, but my chronic dandruff and extreme greasyness disappeared (gross I know). My hair used to get so greasy I would literally have to wash it twice a day. I can now go a couple days without washing it, and you would never know.

Example two: You may know from a previous post that I have always been somewhat anti-makeup- if there is such a thing. There is a reason for it. Every time I would wear eye makeup, my eyes would get all gooky, and itchy, and irritated. Well, whilst interrogating my eye primer and shadow I discovered their gluten ways! Needless to say, they have a new home now, with my non Celiac Mom. And I have since moved on to gluten-free Afterglow with immaculate results.

Also, it is so easy to get what is on your body, in your mouth. Seriously. Ladies, ever walk on the beach, with your hair dancing majestically in the wind, and majestically into your mouth? The residue of your shampoo is more than likely to still be in your hair.

Men, ever finally perfect that great close shave that you know your lady will love? Then go to grab a snack and guess what- that lovely, glutened shaving cream residue is (unknowingly) all over your fingers.

So, the bottom line is that it is up to you. I have been taught to question everything, and hold onto the good. I encourage you to do the same regarding Celiac Disease or Gluten intolerance. Honestly, doctors are great, but they don't know everything about the disease, and they don't know you. If you find yourself feeling better being completely gluten free, then go for it. Or if you find you're more comfortable not worrying about cross contamination,

then go for it.

---

check out Naturally Dahling for some fantastic gluten free cosmetics.

Quarter Pound Bacon Cheeseburger Boy

Normally there isn't anything special about Environmental Biology section 06. 

In fact, usually I feel like I am surrounded by a sea of gluten due to the fact my demographic has decided Environmental Biology is a synonym for lunch time. 

So today wasn't any different when a friend sat at the desk in front of me eating a quarter pound bacon cheeseburger. I knew my hope for a gluten free class was over. About halfway through the class he got up, taking his gluten infested tray with him, and left the classroom (returning a few minutes later).

After class we walked out together, and our conversation went something like this:

Him: "How are you feeling?"

Me: "Fine why?"

Him: "I know you are allergic to wheat so I made sure to throw out the tray outside. I also washed my hands and face just in case. I didn't want to touch any of your stuff and contaminate it."

Now, how sweet is that? I have maybe told him once or twice about my "allergy" and he was thoughtful enough to make sure I wouldn't get a "reaction". Usually I keep quiet about Celiac Disease unless I feel I need to say something. Having someone be so considerate of my health was so encouraging, especially when he really doesn't know much about gluten. 

So yes, quarter pound bacon cheeseburger eating boy made my day. =]

The Question

Facing it is inevitable. Frustration with it, is possible.

"No I can't even try just a little."

It does not bother me when people are curious, and simply ask questions. In fact, I enjoy informing people about Celiac Disease. After all, I do have this blog.

However. Once in a while, you encounter those who are convinced you are exaggerating. They persist, and persist, and persist with that silly question because to them, the thought of something so tiny doing so much damage is impossible. Oh, how I wish it was.

While doing some research on Celiac, I read that it is "arguably the most common autoimmune disease" (Lewey). So why is it so often misdiagnosed? Why is it so many doctors are ignorant of Celiac Disease?

I am one of the lucky ones who found out early, but the diagnoses takes an average of 10-11 years of suffering. When one percent of the population has Celiac Disease, this is unacceptable.

So let's not only eliminate "the question", let's challenge doctors to consider it.

Let's make a difference.