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Oh, snap! Gluten-free wars....
This is sort of a tiny LBb Report. I'm going to break down and write one this month, in small chunks, because it's been a long time and I was pretending I never had to write another one again.
I didn't die, by the way. {small grin.}
Since I was not looking good in May of 2009, no matter how I tried to hide it, I thought I'd just say that.
Not pretending.
Back to dying one day at a time like the healthiest among us...in fact, maybe less than one day at a time. But that's the other story.
The Oh, Snap! euphemism is because I am reading Gluten-free girl by Shauna James Shern, who has a blog over at Gluten-free Girl and the Chef. The book has some recipes, but in the first few chapters she talks about her horrible Wonder Bread diet growing up, discovering real food, and finally discovering that she has Celiac Disease -- and that as many as 1 in 100 Americans may have it.
She says you have to get rid of your cutting boards, or at least separate them out clearly, because of cross-contamination.
Now I can hear you thinking, is that tiny amount of gluten really such a danger?
Let me put it this way. Long before I suspected this problem, I tried eating something I hadn't had for a long time, but it was there and convenient and the discomfort wasn't that horrible the last time I ingested it. And I discovered what many people paying attention to what upsets their systems can tell you -- if you eliminate an irritant/allergen and then accidentally or on-purpose eat it again?
That small amount can hammer your system. Your body knows what life is like without that food, and it will make sure you know it doesn't want it again, thanks.
A caterer told me about the horrifying experience of catering a wedding, and knowing that the groom was seriously allergic to walnuts. And having the groom go into a walnut attack, his throat swelling shut, and they didn't cook with walnuts for the wedding! There was an Epipen handy, but that scary moment was caused by using walnut oil for a previous wedding salad, and using the same bowl for the new salad. Weeks later!
I buy large, golden flame raisins to put on my rice in the AM. I cut them up ON THE CUTTING BOARD. I was wondering what was still annoying my system, and staring accusingly at spices, maple syrup, and so on. Now, I must look accusingly at my cutting boards. Now, the wooden spoons I use most must be stored separately. Fortunately, the hand-made utensils have not been used for gluten (except for a sealed and polished one that must be the "I think I can handle it, but test before allowing anyone else with gluten problems to use" spatula.) But my most often used ones? ARGH.
And the cutting board! My ten varieties of wood one my cousin gave me as a wedding present that I love!
I wonder if I could sand it with a belt sander.
So maybe on my holiday list?
I am going to get actually tested. I can get the DNA gluten test for as cheaply as $149. The full bore gluten test, with bonus dairy, is $360, and actually tells whether there's enough antigens in your system to indicate a whole bunch of sub-set info. I'll definitely do the first, but might spring for the second. This is much too involved to do as a lifestyle thing unless critical to my recovery.
But massive stress and serious illness have both triggered the gluten intolerance genes in adults -- often. And it may be the clue to me coming as close to total recovery as possible. In three weeks of striving for gluten free? I have ENERGY again! I can think again for longer than 30 seconds at a stretch! I'm planning things on manuscripts!
Good thing I started to teach myself to cook from scratch for macrobiotic cooking. That's my beloved Irish Oatmeal up there, gone forever, most likely. I need to create a gluten-free icon....
I didn't die, by the way. {small grin.}
Since I was not looking good in May of 2009, no matter how I tried to hide it, I thought I'd just say that.
Not pretending.
Back to dying one day at a time like the healthiest among us...in fact, maybe less than one day at a time. But that's the other story.
The Oh, Snap! euphemism is because I am reading Gluten-free girl by Shauna James Shern, who has a blog over at Gluten-free Girl and the Chef. The book has some recipes, but in the first few chapters she talks about her horrible Wonder Bread diet growing up, discovering real food, and finally discovering that she has Celiac Disease -- and that as many as 1 in 100 Americans may have it.
She says you have to get rid of your cutting boards, or at least separate them out clearly, because of cross-contamination.
Now I can hear you thinking, is that tiny amount of gluten really such a danger?
Let me put it this way. Long before I suspected this problem, I tried eating something I hadn't had for a long time, but it was there and convenient and the discomfort wasn't that horrible the last time I ingested it. And I discovered what many people paying attention to what upsets their systems can tell you -- if you eliminate an irritant/allergen and then accidentally or on-purpose eat it again?
That small amount can hammer your system. Your body knows what life is like without that food, and it will make sure you know it doesn't want it again, thanks.
A caterer told me about the horrifying experience of catering a wedding, and knowing that the groom was seriously allergic to walnuts. And having the groom go into a walnut attack, his throat swelling shut, and they didn't cook with walnuts for the wedding! There was an Epipen handy, but that scary moment was caused by using walnut oil for a previous wedding salad, and using the same bowl for the new salad. Weeks later!
I buy large, golden flame raisins to put on my rice in the AM. I cut them up ON THE CUTTING BOARD. I was wondering what was still annoying my system, and staring accusingly at spices, maple syrup, and so on. Now, I must look accusingly at my cutting boards. Now, the wooden spoons I use most must be stored separately. Fortunately, the hand-made utensils have not been used for gluten (except for a sealed and polished one that must be the "I think I can handle it, but test before allowing anyone else with gluten problems to use" spatula.) But my most often used ones? ARGH.
And the cutting board! My ten varieties of wood one my cousin gave me as a wedding present that I love!
I wonder if I could sand it with a belt sander.
So maybe on my holiday list?
I am going to get actually tested. I can get the DNA gluten test for as cheaply as $149. The full bore gluten test, with bonus dairy, is $360, and actually tells whether there's enough antigens in your system to indicate a whole bunch of sub-set info. I'll definitely do the first, but might spring for the second. This is much too involved to do as a lifestyle thing unless critical to my recovery.
But massive stress and serious illness have both triggered the gluten intolerance genes in adults -- often. And it may be the clue to me coming as close to total recovery as possible. In three weeks of striving for gluten free? I have ENERGY again! I can think again for longer than 30 seconds at a stretch! I'm planning things on manuscripts!
Good thing I started to teach myself to cook from scratch for macrobiotic cooking. That's my beloved Irish Oatmeal up there, gone forever, most likely. I need to create a gluten-free icon....