Why Aren't Restaurants Taking Celiacs Seriously?

Check out my latest experience,

I know i had said that my next post would be more about the thyroid but i just had to share what happened to me over the weekend while going out for breakfast at a place that offered a gluten free items.

I have been to this particular restaurant a couple times before but only for breakfast.  They have an extensive breakfast menu including pancakes and waffles and they state on the menu that they can make anything gluten free.

Well, being that i am a very sensitive celiac i am always very careful and most of the time i call and inquire ahead about practices and equipment.  Although this hadn't been my first time to this place it was the first time i noticed they offered gluten free waffles.  (I always check out menus online before going anywhere.)

I called and spoke with someone in the kitchen.  I told them my situation and asked if they had a separate waffle maker for gluten free waffles or if they shared one with gluten waffles.  He said "yes".  Ok so i was confused by this answer.  I asked "which one?" "you have one just for gluten free waffles?"  He said "yes."
I said "ok well i have to be very careful so that's why i'm inquiring."  He said "just let your server know your concerns when you get here and she will alert the kitchen."

That was the end of that convo.   His whole attitude on the phone was one of irritation and just saying what i wanted to hear to get me off the phone.  Now i have to say that i did not get sick this visit.  I ended up getting pancakes with no syrup.  Here's why:  When i told the server what i was told about the separate waffle maker just for gluten free waffles she said that wasn't true and would double check.  She came back from talking to the chef and said they only have one waffle maker and this is what she said the chef said: "The chef said that he has either read or heard that gluten burns off at 400 degrees F. and this is what they cook the waffles at.  So even though they do share the waffle maker with gluten containing waffles it would be safe for celiacs and he has never had anyone complain about getting sick."

Needless to say this enfuriated me but i just politely said "well then i'm going to need another minute to decide because i am very sensitive to gluten and i would get sick if i ate the waffles."  I also inquired about the vermont maple syrup that they offered but the server also told me she didn't recommend it because she sees crumbs around the rim of the container that they pour it from.  She did write down the ingredients for the syrup that was kept at the table but informed me that it was shared between tables, so i just decided to play it safe and go without.  I've seen kids putting syrup on pancakes and they touch all over the bottle and sometimes even touch the tip to their pancakes.  I may be being a little paranoid but after all i've suffered i'd rather be healthy and paranoid then take chances and get sick.

Well, i did get the pancakes with blueberries and walnuts and had them without syrup and did not get sick thankfully.  Unfortunately if i want waffles i will have to make them at home myself.

What was so irritating about the experience was the ignorance of the chef.  Who told him or where did he read that gluten burns off at 400degrees?  How are they taking the waffles off of the machine?  Could they be accidentally scratching it and allowing gluten to get into the pores? How well are they cleaning it in between gluten and non gluten waffles?  There's just too many variables for me.   I mean if I'm not cooking a pizza in an oven that once had gluten in it at 400 degrees then why would i want my gluten free waffle poured directly on a gluten shared surface that has all kinds of potential to get me sick.

I was reading jennifersway.org.  Jennifer Esposito's blog and she had posted her experience at a restaurant where she was told by the server that they just get so many people wanting gluten free and not everyone can be celiac.  So it seems to me that they just don't feel the need to take it seriously.

These places assume that if people don't call and complain or if they don't see you keel over right away that you must be exaggerating, being picky or just doing a fad diet.  I have to agree that all these people who have jumped on the gluten free band wagon has made it very hard for celiacs.  On the other hand i have to say that going gluten free isn't easy and if someone is doing it because they feel noticeably better than there is a good chance it's because they have some sort of sensitiviy or allergy to it that they didn't realize.  Also, after what i've learned about wheat as a whole it is showing itself to be something that us as a human race are having difficulties digesting because of the hybridization of wheat and the lack of enzymes we need to digest it.  I recommend you check out my post (celiac disease issues & helpful tips).  

Having said all of that i believe it is very important, actually vital to us celiacs, that restaurants go through the proper training on gluten and celiac disease.  Ignorance shouldn't be acceptable.  These restaurants may not want to pay for their kitchen and wait staff to be trained but they should realize that if they were to go to these lengths for us we would trust them more and definitely patronize their establishments more often.  I know many celiacs that would even pay any extra markup if they knew they were able to eat as worry free as possible.  Of course we are always a little bit worried and we should always be extra careful but when we know that there has been training that has taken place it is a little relieving to us.  Plus if the food is good we'll keep coming back again and again.                                              

I have to ask the restaurant business, What could it hurt, whether it be a gluten free eater that does it for diet or gluten free for celiac, that when you get this request just be extra careful period.  Why not treat everyone that requests gluten free as if they could get deathly ill?  It never hurts to be too careful, right?

I would also like to encourage every celiac or gluten sensitive/allergy person that does get sick from eating at an establishment please call and report it.  I know it's easy to get frustrated and just let it go especially when you feel crappy for the next few weeks but it's vital for all those fighting this that you  let these restaurants know they are messing with your health.  Maybe if they hear how much we are getting sick they will be motivated to do something about their practices.  Maybe if they see that we won't stand for their ignorance and we just won't go to their place of business they will see how much money they are losing and change what they are doing?

 
So next time you get sick at a restaurant call and complain make your case known.  Tell them you won't return unless they show you that they can be trusted.  Write a review to help your fellow celiac and gluten sensitive/allergy eaters.   On the other hand, next time you get great service and they take the time to make you feel comfortable and you can tell they are going the extra mile, why not thank them by tweeting about your experience, write a great review on them, send them a thank you note.  You would be surprised what these seemingly small details will do to make a difference in not only your dining experience but your fellow celiac/gluten sensitive friends as well.

Please tweet this article to your followers so that we can show people and restaurant owners that this subject is very important to us!

Thanks for reading!

Gluten Free Food Brands

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If you read my other post you remember that i mentioned that there are many fresh food options and unprocessed meat and fish options that do not contain gluten.
Now im going to tell you about the options that are out there for processed foods.  There has been an explosion of gluten free options in the last few years.  I find there is an upside and a downside to this.

First the downside.  I feel that many companies have just jumped on the bandwagon to make money and they really don't care about the fact that millions of us rely on gluten free foods to live.  Hence, they don't seem to care so much about the alternative ingredients they use, the amount of sugar or how careful they are about processing and manufacturing these products.  Maybe now that the gluten free labeling law has passed some of this might change in regard to how careful they will be with the amount of trace gluten anyway.  I'm not putting all my confidence in this law though, for many reasons.  I still plan on checking labels carefully and sticking with certified gluten free and foods processed in dedicated facilities.  I highly recommend you do the same.  I will not deny though that some companies out there cannot afford to get that certified label and yet they still take every precaution and are very reliable and reputable.  With some research you can find out what those companies are and many times they will let you know somewhere on their packaging just how seriously they take being gluten free.  Reading that information will certainly make you feel more at ease. Now, the upside, sooo many more options, less feelings of deprivation and feeling left out.  Oh, and not getting sick!!!

So what are the companies that you can trust?  Well, let me first state that there are way too many to list so i will list some but i recommend you do more research to find others you may like.  In time this will all become second nature.  You will eventually know what stores to buy from and what online sites to trust.   I will also give you a resource that will help you to navigate the grocery stores with a better knowledge of what is safe and what may not be so safe.
First a small disclaimer before i start listing names:  Always check labels and ingredients and manufacturer information as many companies change ingredients often.  Always run any diet changes by your physician or homeopath first.

Ok so here we go:

 123 Gluten-Free
 Allergaroo
 Amy's
 Ancient Harvest
 Annie Chun's                                                                      
 Annie's Naturals                               
 Arrowhead Mills
 Authentic Foods
 Bakery on Main
 Beanitos
 Better Batter
 Better Than Milk
 Bionaturae
 Bob's Red Mill
 Bragg
 Cause You're Special
 Chebe
 ConAgra
 Cookies...For Me?
 Dakota Lakes
 Dakota Prairie
 DeBoles
 Domino Sugar
 Easyglut
 Eco-planet
 Ener-G
 Enjoy Life
 Enjoy Life Foods
 EnviroKidz
 Erewhon / US Mills
 Fantastic Foods
 Flavorganics
 Fleischmann's Yeast
 Food Should Taste Good- very tasty chips
 Frontera Kitchens
 Frontier Herbs
 Gillian's Foods
 Glee Gum
 Glow Gluten Free
 Gluten Free Living
 Gluten Free Sensations
 Gluten-Free Naturals
 Gluten-Free Pantry
 GlutenFreeda
 Glutino
 Goody Good Stuff
 GoPicnic
 Ian's
 Jovial
 Katz Gluten Free
 Kay's Naturals / Better Balance
 Kettle Chips
 KIND
 Kind Fruit & Nut Bars
 King Arthur Flour
 King Soba
 Kinnikinnick
 Lara Bar
 Living Without
 Lucy's
 Lundberg
 Mary's Gone Crackers
 Muir Glen
 My Dad's Cookies
 Namaste Foods
 Nana's Cookie Co.
 Natural Nectar
 Nature's Path
 New Harvest Naturals
 Organicville
 OrgraN
 Pacific
 Pamela's
 Pamela's Products
 Perky's Cereals from Enjoy Life Foods
 Popchips
 PureFit
 Real Foods
 Really Great Food Company
 San-J
 Schar
 Something Good
 Spectrum
 Surf Sweets
 Suzanne's
 Thai Kitchen
 thinkThin
 Tinkyada
 Triumph Dining
 Udi's - In my opinion best bread option out there
 Utz
 Vanz
 Wholesome Sweeteners
 WOW Baking Company

Here are some websites that i have gone to to buy many products.  I trust these companies and have had a good experience all around when buying gluten free items from them.


www.nuts.com- I've bought GF flours, sugars,  nuts & candies here
www.glutenfreemall.com- too many options to list
www.vitacost.com- I'm able to get a good price on shampoo, conditioner, shaving gel & vitamins here
www.luckyvitamin.com- I get many supplements here
www.edisongrainery.com-  I buy dried beans and rice and grains here

Here is a book that i bought that helped me navigate my grocery store and told me what the companies themselves stated about their practices and how safe different brands really are.  It was of great help to me and i highly recommend you give it a shot.  I bought mine on Amazon for a pretty fair price.
It's called:  The Essential Gluten Free Grocery Guide 4th Edition from Triumph Dining

I would also like to state that i don't receive any kickbacks from any of these companies that i've listed here. Remember to always make your own inquiries, always check labels and ask companies and manufacturers any questions you may have.  It's better to be safe than sorry!

Later in another post i will let you know what personal care products i put my confidence in and why it's important to make sure that they are gluten free as well.

What companies do you trust?  Let me know by leaving me a comment.

Don't forget to check out my shop where i try and help raise awareness of Celiac Disease and Gluten Issues
www.cafepress.com/celiacsfightgluten.com

This Food Is Just Right!

                      In The Spirit of Goldilocks "This Food is Just Right"

So, you've gotten a Celiac diagnosis or a gluten sensitivity diagnosis or you suspect you have an issue with gluten and now you're ready to take action!  What the heck do you eat now? Gluten seems to be in everything!!

Well although this is true, gluten is in many things.  Things you would never even guess.  Things like the glue on the back of stamps!  What?!  

A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye) and spelt. 

There are many things gluten is not in, like what you may ask? 

Well for one it's not in fresh produce, fresh veggies, fresh fruit, nuts in their natural form, beans, seeds, fresh eggs, potatoes (check label on frozen brands as some contain wheat), unprocessed meat and fish, cheeses (except for some brands of shredded cheese that use wheat as a declumping agent) always check labels.  Cabot Creamery is a company out of Vermont that is said to make all gluten free cheeses.  I've had them and they are delicious.  Yogurts (again check some labels because some companies do have wheat in their yogurt) why this is necessary is beyond me... check out some brands such as Fage, Stoneyfield, Greek Gods and some of Yoplait.  Many yogurts also contain a lot of sugar so be careful because an already upset digestive system can get very aggravated with too much sugar.  If you are looking for the probiotic aspect of it do the greek yogurt it has way less sugar it's a great source of protein and just all around healthy. 

If you have dairy issues as many of us do then you may want to try some brands as So Delicious that offer a gluten free coconut yogurt, Very tasty.  Oh, they also make some pretty tasty milk alternatives.    If coconut is not your thing for any number of reasons and you need your probiotics (which i can say with almost a certainty more than likely you do) try taking a probiotic supplement.  They work wonders! 

Gluten causes inflammation in the small intestines of people with celiac disease. Eating a gluten-free diet helps us who have  celiac disease and or gluten issues to control our signs and symptoms and prevent complications now and in the future.

Now, at first following a gluten-free diet may be frustrating and you may feel like you have nothing to eat. With time, patience and creativity, you'll find there are many foods that you already eat that are gluten-free and you will find substitutes for gluten-containing foods that you can enjoy.  Give yourself time to adjust to different tastes and textures.  Eventually your body will recognize how good these foods are for you and you will develop a taste for them.  Your body will even begin to crave these foods when it finds the good vitamins and minerals it is receiving from them.

Grains and Starches can be part of a gluten-free diet:

• Amaranth
• Arrowroot
• Buckwheat
• Corn and cornmeal
• Flax
• Gluten-free flours (rice, soy, corn, potato, bean) (personally i avoid soy because of its tendancy to mess with your hormones)
• Hominy (corn)
• Millet
• Quinoa- (great source of protein) 
• Rice  (best to eat brown and jasmin because of the b-vitamins and lower starch content as opposed to white)
• Sorghum
• Tapioca
• Teff

Always avoid any and all food and drinks that may contain:

• Barley (malt, malt flavoring and malt vinegar are usually made from barley)
• Rye
• Triticale (a cross between wheat and rye)
• Wheat
• Bulgur

• Durum flour
• Farina
• Graham flour
• Kamut
• Semolina
• Spelt

Avoid unless labeled 'gluten-free':

• Beer
• Breads
• Cakes and pies
• Candies
• Cereals
• Cookies and crackers
• Croutons
• French fries
• Gravies
• Imitation meat or seafood
• Matzo
• Pastas
• Processed luncheon meats
• Salad dressings
• Sauces, including soy sauce
• Seasoned rice mixes
• Seasoned snack foods, such as potato and tortilla chips
• Self-basting poultry
• Soups and soup bases
• Vegetables in sauce

If you accidentally eat a product that contains gluten, you may experience some abdominal pain and diarrhea and or constipation.  Some experience no signs or symptoms after eating gluten, but this does not mean it's not damaging their small intestines. Even trace amounts of gluten in your diet could be damaging, whether or not they cause signs or symptoms. 

Another thing to keep in mind is that more than likely the damage to your body from gluten containing foods has been happening for years.  Give the new diet time to work and your body time to adjust. There is damage that is trying to heal,  this healing process does not occur over night and may not even happen in a few weeks or months time.  Some intestinal damage can take up to two years to heal. Don't despair though, that does not mean that you won't start to feel some relief right away.  

Many are able to stop their antacids soon after starting a gluten-free diet and others it may take some time.  Please be careful when taking antacids because many block the b vitamins that we so desperately need.  That being said never stop taking any medication without consulting your physician first.    

Read the Label:

Start at the package label. Some manufacturers state that the item is gluten-free, usually on the front of the container or near the ingredients list.  I like to make sure there is a Certified Gluten Free Label. Read the ingredients. Modified food starch is one ingredient that might indicate that gluten is in the product, but not always.  The starch, many times, can be derived from wheat but this can also be derived from corn.  Many times the label in parantheses next to modified food starch will say but not always.  If there is ANY doubt whatsoever contact the manufacturer for more information.

Call the Company:

If I'm not sure about the safety of a brand, I call the number listed on the package and ask. At times you may have to leave contact information and wait for a representative to call back. Most of the time, they are able to tell you if the item is gluten-free. Fortunately, if it isn't, many other choices are available.  You may also email many manufacturers.  I have done this on many an occasion and they are pretty good at getting back to you in a timely manner.  

Also, if in doubt while at the store in the middle of an aisle.  Google the item.  This has also been very useful for me.

Celiac Disease Tests To Request

What tests to request from your doctor:

To get a more accurate diagnosis you should be following a daily diet that contains gluten for at least 4-6 weeks. My doctor told me to eat some bread the day before but some information from the National Institue for Health and Clinical Excellence in the UK explains it is important that you eat some gluten       (for ex. bread, pasta, biscuits or cake) in more than one meal everyday for at least 6 wks.   

If your doctor doesn't listen to
 your requests find one that does!

Specific antibody blood tests are the initial step in screening for Celiac.  Remember to always consult with your physician to ensure a proper diagnosis. Depending on the outcome of these tests a biopsy of your small intestines will more than likely be ordered, make sure they take at least four biopsies and that they have a good reputation in being able to read these specific biopsies.  Your best bet is a specialist that deals with Celiac Disease on a regular basis.  I saw the experts at the Celiac Center in Pennsylvania at the Jefferson University Hospital.

These are the recommended Blood Tests:

• Anti-tissue transglutaminase antibody (tTG – IgA and IgG)
  commonly used whether or not symptoms are present and it's the most sensitive test that is available.
• Anti-endomysial antibody (EMA-IgA) 
• Anti-deaminated gliadin peptide (DGP – IgA and IgG)
  used when tTG or EMA is negative and in cases where patient is IgA deficient
• Total serum IgA – used to check levels to exclude selective IgA deficiency that results in a false negative test
• Anti-gliadin antibody (AgA – IgG and IgA) used for children under 2 because tTG and EMA antibodies may be absent. The anti-DGP test is sensitive in this group.

This Info is also found on the celiac.org website.  

Some questions that i encourage you to ask your doctor are as follows:

• Please give me more details about the tests I should have.

• What do the tests involve?

• What exactly are you testing for?

• How long will it take for me to get the results of these tests?

• Can you provide me with help or information about what

   I should and should not eat and for how long?

Questions if your blood test yields positive results:

• Please give me more details about the tests I should have next.

• Should I make any changes to my diet, if so what types of changes and for how long?

• What could or will happen if I choose not to change my diet? Short term and or long term?

For family members and friends of those with Celiac or thought to have Celiac or gluten issues:

• What can I/we do to help and support the person with

celiac disease or gluten issues?

• Is there any other support that I/we might find

helpful or are entitled to?

* How can we show that we are willing to listen, comfort and support our loved ones with these issues and make their lives easier?

It is just as important for your family members to be informed about Celiac Disease or your gluten sensitivity, allergy or intolerance as it is for you.  This is especially the case for your immediate family or family members that you regularly share a living quarters with.  

"Diseases are killing us faster than we're killing them so let's not kill each other's spirits.  Let's be upbuilding to all those who suffer whether we can relate or not.  After all none of us are immune to sickness it may be your burden one day and then, Who will build you up?"

Remember when finding out you have this disease or problem with gluten you will undoubtedly go through a period of grieving.  Take the time necessary because this is a completely new way of living.  It's like a baby learning to walk, there's a lot of discovery that has to happen and a lot of falls that will happen but once you get it down you will see it's not so bad after all.  After you have grieved for your appropriate time period, pick yourself, up dust yourself off and keep moving forward.  With the help of friends and family, support groups and blogs such as this one you can start to feel healthy again!

Side note for friends and family:  Be understanding to those with these diagnoses, allow them to grieve.  You would grieve too if you were told that the way you've been doing everything your entire life needed to change.  They are learning a whole new way of life and their moods will no doubt not always be the greatest.  Now is the time they need your love and support the most.  They will eventually get past this stage and they will be so appreciative for your love and understanding, plus this experience may even draw you closer.  This isn't an easy time for any of you but especially for the newly diagnosed.   

Home

"True friends accept us for the good the bad and sometimes even the ugly"

This blog is intended to be a place where i can vent about how many things in this world are making us all sick or killing us. Especially Gluten! 

I am going to share with you the different diseases i am currently dealing with, how i came to find out i had them and what research i did and am still doing to deal with them.  If you haven't noticed from the tabs one of the big ones is Celiac Disease.  The other sicknesses i am dealing with i believe stem from there.  

I'm hoping that this blog can be helpful to others who are tired of being sick either from gluten issues, Celiac Disease or even from all the chemicals, genetically modified foods, pesticides, off gassing of products etc.  You will come to find that people with Celiac Disease are often very sensitive or intolerant to chemicals and pollution around us.  I want people to learn from my experience and hopefully help them to become more aware of what could be causing some of their issues.  I'm hoping that i can share some products that have helped me and that may be of some help to you.    

I want this to be a place to help others that are tired of being judged for their illnesses instead of being looked at for their good and useful qualities.  I want to help all those that feel frustrated by losing friends because of their having to eat differently or avoid chemicals or because they have to avoid fragrances etc.  Although things may be killing us literally or figuratively this place should be an encouraging  place to come and let it all out but also to be positive because although we may be sick we can live rich and fulfilling lives, especially with the help of our understanding friends.  I'll share solutions and suggestions and ideas that i've learned from others as well.  I find this is cheaper than therapy and in some instances, not all,  maybe even more helpful. lol

Why should we have to feel like outsiders because we want to be healthy or because our bodies demand us to be healthy?  Why should we feel bad or hesitant when we have to ask our friends or family if they have something we can eat that doesn't contain gluten?  Or when we have to ask them exactly how they cooked it and with what?  Why should we feel guilty when we have to ask our friends and associates to avoid wearing perfume/cologne or smelly lotions and hair gel when they're around us?  Why do we have to put up with these things just to keep our friendships in tact, in order not to offend, or just so that we don't have to be talked about behind our backs and judged by them.  Then later we suffer the consequences of stomach pain,diarrhea, rashes, headaches, nausea, itchy watery eyes, body aches, exhaustion etc. Meanwhile they go on their merry way feeling great and then they wonder about us, "Whats wrong with them?"  "Oh they don't feel good, again?" not realizing their insensitivity helped to cause or exacerbate our symptoms. ugh!

So i hope this becomes a place where you and i can go to get away from all the ignorance and judgement in the world and we can learn from one anothers diseases.  We can learn not only how to get by but how we can cope and be happy and healthy.  I hope that you can learn from my disease and from my research and as i help you by relating my experience I'll be helping myself as well.  

Feel free to subscribe and  remember:  Different can be beautiful! Information can be empowering! Let's make a difference!

Just a side note:  blogging is new to me so please, be patient with me.  Thanks!

Disclaimer:  I am in no way a doctor or homeopath.  None of the information on this site is intended to diagnose or prescribe.  Any suggestions of products are all from my own experience and may not give you the same results.  You know your own body so use any supplement etc. at your own risk.  Always discuss with your physician any supplement, medication, diet or exercise regimen you begin.  If you have any need for medical attention seek out help from a medical professional as soon as possible. This site is just for informational purposes only always double check any and all information either by your own research or by contacting and checking it with your own physician or homeopath.  

Celiac Disease Issues & Helpful Tips

I was diagnosed with Celiac Disease in 2010.  I had seen seven doctors over the span of seven years. Finally i found a doctor who actually listened and cared enough to ask questions.  After a blood test and a Gene test performed by the Jefferson University Celiac Center in Philadelphia we discovered that i had this auto immune disorder called Celiac Disease.  

At first my family members seemed to be very supportive.  They were happy that i found the cause to why i was so ill and why i had lost so much weight.  This also explained my mood swings, constant exhaustion and skin rashes.  It seemed to be all good for awhile that is until i didn't get better as soon as i started eliminating gluten from my diet.  Everyone who was supportive thought i had to be doing something wrong or that i must not have Celiac because they knew others that had gotten better "right away".  They forget or just didn't realize that everyone is different and our body's react differently to things.  Another thing that i started to realize is that no one seemed to understand the difference between an auto immune disorder and a gluten allergy.  

An autoimmune disorder may affect one or more organs or tissue types. Organs and tissues commonly affected by autoimmune disorders:

• Blood vessels
• Connective tissues
• Endocrine glands like the thyroid or pancreas
• Joints
• Muscles
• Red blood cells
• Skin

Symptoms that often occur with autoimmune diseases:

• Fatigue
• Fever
• General ill-feeling

An allergy is an immune response or reaction to substances that are usually not harmful.   An allergy is not usually inherited where as auto immune disorders are.  However, if both your parents have allergies, you are also likely to have allergies.  You have a greater chance if your mother has allergies.  

There was a study done to define the difference between Celiac Disease and Gluten Sensitivity.  According to the results, individuals with gluten sensitivity showed no signs of intestinal damage or increased permeability, but showed an increase in an innate immunity marker. This is different from the immune response seen in celiac disease, which is noted by an increase in an adaptive immune marker. Among gluten sensitive participants, this adaptive immune marker was lower than the level found in participants with celiac.

Researchers concluded that celiac disease and gluten sensitivity are “different clinical entities,” marked by unique immune responses.  I quoted this information about this study from the NFCA so that i would be sure not to get it wrong. The article is very informative i encourage you to check it out at www.celiaccentral.org.

So for all those family and friends who think you just have to go gluten free and you'll be miraculously feeling great.  It doesn't work that way.  We ask you to please be understanding and patient with us and to understand that we are doing all that we can.  The research that we are doing and all the information we're gathering about our condition isn't because we are hypochondriacs or because we are obsessing or even because we want to draw attention to ourselves.  We are doing the research because we are trying to survive and being informed is vital to us in order for us to live a healthy normal life.  We are trying to do everything possible to make our lives better and in effect you will benefit as well.  Please keep these things in mind next time you want to make a comment that you may feel is supportive but actually comes across as patronizing, unfeeling or just not so understanding.  

Ok, back to the research i did on this disease to learn as much as i could about it.  I found out what the best things to eat were and the not so good things.  I found many companies that were making gluten free foods and found many other people that were discovering that although they didnt have Celiac they did have a gluten sensitivity of some kind.  

This made me start questioning why?  Why are we having such a problem with gluten? First let me back up a bit.   For those of you who may be new to gluten issues you may be asking:  What is gluten?  

Gluten is a protein found in Wheat, Barley, Rye, Spelt and although not found in Oats they are often cross-contaminted with wheat because of them being grown in and around the same area as wheat. Oats also seem to contain a specific protein that Celiacs may find themselves having a problem with because it acts similar to the protein gluten.  

Now, as i did more and more research i started seeing that genetic engineering and hybridized food has caused us so many issues.  Let's take wheat for example.  Seeing as were talking about Celiac it only seems fitting.   Something that i have learned about wheat and something that doctors are finally starting to realize is that wheat is not good for anyone really. Whether you want to believe it or not. This could be why people may still feel crappy even though they are "eating healthy" by switching to wheat products. 

We can't properly digest it wheat.  Why not?  Back in the 1950's scientists began cross-breeding wheat in order to make it hardier, shorter and better growing.  Todays hybridized wheat contains a toxin called sodium azide.  I don't know about you but i get contaminated by enough toxins on a daily basis, why do i have to get it in my foods too?  Todays wheat even goes through a gamma irradiation process during manufacturing.  The hybridized wheat we eat today also contains proteins that aren't found in the plant or the parent and unfortunately for us it's very difficult to digest these, we just don't have the proper enzymes. Now some scientists are saying that gluten and other compounds found in todays wheat could be responsible for the rise in celiac disease and gluten intolerance and sensitivities in people in general.  That's just great!! 

All of this knowledge plus way more made me realize that we're screwing up our bodies and the damage that is being done in many cases is irreversible.  Ugh!  So, what to do? what to do?  Well, we have to learn how and what to eat.  (That's a subject for another time though).

Look for my article:  What foods are safe?  Why aren't all gluten free foods safe for us? coming soon.