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Silently Suffering

2/17/2014

This is a post that I have dreaded writing, but I know there are many people that will be helped by me sharing my story. This topic is perhaps the most significant reason that I am an advocate for raising awareness about gluten intolerance.

I, like so many others, suffered silently for many years. I lived in a way that now seems crazy, depressing & exhaustive. Chronic diarrhea impacted almost every facet of my life. I knew where every public restroom was and never left home without an ample supply of Imodium. I had been given a diagnosis of IBS and thought this was just the way I had to live. Food was obviously a trigger but attempting to track which foods were responsible was a dead end search. I had multiple medical tests, tried various medications, but nothing ever really made me feel better... until I stopped eating gluten.

Becoming gluten-free was literally life changing for me. Almost immediately my terrible intestinal issues disappeared. The only exception to this was if I were to inadvertently ingest gluten, but now I was able to experience a direct cause & effect. Avoiding gluten meant that I was able to regain a "normal" existence. I did not feel deprived... I felt liberated!

My only objective in sharing something so personal is to help others who may be going through a similar struggle. I SO wish that I would have known that just eliminating gluten could solve this life-altering issue for me. Are you or someone you know battling chronic diarrhea? If you have exhausted medical and pharmaceutical solutions then I would argue that you have nothing to lose except your symptoms. Give it a try and see if you too are better off gluten.

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Where's the gluten at?

2/10/2014

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Ok, most people hear gluten and think I know, I know... bread, pasta, donuts, cake, crackers, pancakes, waffles... I get it. There are many obvious places to find gluten and even more places that you likely would never expect to find it. Here is a list of just a few unexpected places where gluten lives:
Soy sauce
Rice Krispies
Imitation crab (like in sushi)
Some meats (grilled chicken at McDonald's is frozen in a solution with gluten in it)
Labels may alert you to wheat but not other sources of gluten
Anything that says "malt" (barley malt is used as a sweetener)
Some chocolate truffles
Many soups, sauces, gravy
Licorice
Most beef jerky
Various salad dressings
Worcestershire sauce (used in many BBQ sauces, marinades, etc.)
Omelets (can be fluffed with pancake mix)
"Crusted" meats & fish
Most fried items - (even non-gluten items fried in oil that is used for gluten items)
Beer
Oats (do not contain gluten but are most often contaminated)

So what unexpected places you have discovered gluten hiding? Please share in the comments below!

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Chinese Food Without Gluten... Yum!

2/3/2014

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Chinese take out is one of the few things I really miss being gluten-free. Thankfully we have a Pei Wei not far from us that has an amazing gluten-free menu. And we would be lost without a bottle of Tamari (gluten free soy sauce) to use in our favorite dishes at home.

I am always on the look out for great recipes that can be made without gluten. I was recently at a friend's house when she was making dinner for her family (Thanks Brooke!) I noticed that the recipe she was following for Sweet and Sour Chicken was virtually gluten-free! I got a copy of it and have now made it twice for my family and it is DELICIOUS!! It is about as close to "real" Chinese take out as I have ever made at home. You can find the recipe on this blog! The only modification I had to make was using Tamari instead of regular soy sauce. In the picture here you will also see that I grilled up pineapple chunks and also made fried rice to round out the meal.

I have been making my own version of fried rice for many years. It is a favorite in our home. I am not one to measure much when I cook so it is a bit vague, but here is my "recipe":
Fried Rice
6 slices of bacon
1 large onion chopped
2 carrots peeled and chopped
2 stalks of celery chopped
2 cups white rice
2-4 cups of chicken broth (or water)
approx 3 Tbsp Tamari aka Gluten free soy sauce

Cook bacon in large pan (one that has a cover so you can use it later for the rice). Remove bacon from pan onto paper towels. Crumble and set aside. Pour bacon grease into a container to use later, leaving behind just enough to coat the bottom of fry pan. Heat and then add onion,carrot and celery to pan. Cook several minutes until tender. Remove veggies from pan and set them aside. Add the reserved bacon grease back to the fry pan and heat. Add rice and stir to lightly brown. Then add Tamari and continue stirring. Add 2 cups of the chicken stock (or water) and bring to a boil. Reduce heat to simmer and cover. Check occasionally and add additional liquid as necessary and continue to cook until rice is done - approximately 20 minutes. Then add back in the veggies and bacon. Enjoy!

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It's really not so bad.

1/27/2014

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I hear it all the time, "Yeah, but being gluten-free is so hard! You can't eat ANYTHING!" Not true! Yes, gluten is in a lot of things. Yes, you need to become highly aware of what you are eating. Yes, you will need to work on replacing some items in your pantry. Yes, you will need to speak up when you are eating out. But, It's really not nearly as difficult as you might imagine it to be. 95% of the time I don't feel like I am missing out on anything. Here are just a few of the delicious things that we have enjoyed lately...

Blueberry muffins fresh from the oven!

Pasta Primavera from Go Roma - YUM!

Banana Split Cupcake from our favorite gluten-free bakery, Sweet Ali's!

Delicious Shrimp & Grits from Cascade in Nashville

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Got energy?

1/20/2014

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Do you know what fatigue feels like? It is as though every ounce of energy has been zapped out of you. Fatigue is different than simply feeling tired or sleepy. And it is another of the life-altering conditions that plagued me for years prior to going off gluten.

In my case, it was typically a combination of dizziness, fatigue and nausea that would strike with no rhyme or reason. There was nothing I could do to prevent, predict, or treat these spells of feeling like complete crap. My marked improvement of these symptoms after only several weeks off gluten was a pleasant and welcome surprise.

I have since learned that fatigue is a common complaint of those who are gluten intolerant. In fact there are many people who suffer from chronic fatigue syndrome who have found they are better off gluten. Please pass this message along to anyone you know who may be struggling with spells of unreasonably low energy with no known medical cause. Reducing or eliminating fatigue can be life changing!

Did you eliminate gluten and find a difference in your energy level? Tell us about it in the comments below!

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Can't touch this

1/13/2014

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I was off gluten for a couple of weeks when I found myself at a dinner event not wanting to ask for anything special so I just picked apart what was served to me. Meanwhile, there was a gluten-free woman seated next to me having in depth conversations with the wait staff about what she could and could not eat. I thought, I will NOT become one of "those people!" She looked over at a mini burger that I was served which I had disassembled to separate the meat from the bun. Having already discussed with her that I was newly gluten-free, she felt the need to clue me in that I could not eat the meat if it had touched the bun. I thought she was completely crazy. I proceeded to eat the meat as well as anything else that to me seemed gluten-free. I mean how hard could it be to tell what was made with wheat, barley or rye?!

I don't remember the exact amount of time after that meal I begin to feel ill, but I do recall that it lasted several days. Stomach pains, bloating, brain fog, fatigue, and just plain crappy. You would think I would have learned from that experience, but It was far from the last time I would suffer consequences from attempting to eat something that had merely touched gluten. However, it was the beginning of my greater understanding of gluten sensitivity.

I thought I knew a lot about being gluten-free... after all, I had been researching celiac disease and gluten for years because of my daughter's health. However, I really had no concept of how or why someone who is sensitive to gluten might react with minimal exposure to it after it had been eliminated from their diet.

When you are gluten intolerant, ingesting even an amount as tiny as a pinpoint - not even visible to the eye, may create an immune response in your body.

Here is my lay person way to explain the scientific explanations I have found: In those who are gluten intolerant, but have been eating gluten in their regular diet, their immune system has essentially short circuited. The daily barrage of gluten creates an ongoing system wide response. Their out of whack immune system is not able to give a clear cause and effect reaction to gluten. Once entirely off gluten their immune system begins to heal and is able to properly react against even minimal amounts of gluten. No longer confused, your body can give you a specific response to indicate that gluten is the offender.

Sensitivity to gluten ranges. Not everyone who is affected by it will find they need to keep the food they eat from even touching gluten. Although this seems to be quite common especially with those who have been off of it for considerable time and are exceptionally strict about avoiding gluten. Determining your own level of sensitivity takes time along with trial and error. In the end some people can tolerate a cookie every now and then without much consequence where others will find they get sick from a non-visable crumb.

Did you determine you were more sensitive to gluten than you expected to be? Share your experience in the comments below to help others understand the process of gauging their level of gluten sensitivity.

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Pain, Pain, Go Away!

1/6/2014

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I honestly had no idea that removing gluten from my diet could have any affect on the chronic pain that had been a daily part of my life for years. I had researched the topic of gluten at length regarding my daughter's growth delay and it's links to gastrointestinal issues, but not much beyond that. So, it was surprising to find some noticeable reduction in my pain level about 6 weeks after going off gluten.

Arthritis in my lower spine and significant surgeries to my upper spine and neck, caused me daily pain. I thought that dealing with chronic pain was something I would just have to tolerate the rest of my life. In the months after going gluten-free, I can remember mentioning to my husband that I thought my level of pain was improving. At some point I decided to research to see if there was a known link between gluten and pain. Bingo.

There is actually a great deal of information to be found regarding the increase in inflammation caused by gluten. I will save you a whole bunch of your own research to just sum it up like this: Inflammation = Pain. Reduce inflammation, reduce pain.

I estimate that I have 70% less pain than before I went off gluten. Short of becoming a drug addict, I had no other options that could have come close to making that kind of an impact on reducing my level of pain. The positive effect this has had on my day to day life has been amazing! Are you suffering from chronic pain or inflammatory conditions? Maybe you could be better off gluten too.

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New year, new you!

12/30/2013

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Everyone loves a fresh start. This could be yours. You have seen and heard of possible links between your ailments and gluten, but haven't really given it up to find out if it may help you. This is your chance. You can decide today to have a shot at a better tomorrow.

I know the thought of giving up gluten seems SO hard, but just take it one day at a time, one meal at a time. Focus on getting through one day, then one week, then one month. If you start to feel better you will be motivated to continue and you could end up feeling better than you ever imagined.

You can do this! You may find a better quality of life. It's hard, but it's worth it. You deserve to feel better!

Happy New Year!!

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These are a few of my favorite things...

12/23/2013

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I am asked all the time for recommendations of my favorite gluten-free foods. Well, my favorites are really the things that are naturally gluten-free like vegetables, meats, beans, quinoa, rice, fruit, etc. There are many foods without gluten if you look around and keep it simple. However, there are times when you just need convenience or crave a certain food that you used to have when you ate "normal" food.

I was grateful for any advice about great products to try when we first went gluten-free. So here are several of our favorites:
Pamela's Baking & Cookie Mixes
Udi's Sandwich Bread (I keep mine in freezer and prefer it toasted)
Udi's Dinner Rolls, Hamburger & Hot Dog Buns, Bagels, etc.
Amy's Gluten-Free Frozen Burritos & Wraps
Van's Gluten-Free Frozen Waffles
Perdue Breaded Chicken Breast Tenders
Foods By George Gluten-Free Cheese Pizza
Tinkyada Brown Rice Penne Pasta (the Fusilli is also a favorite)
Thai Kitchen Rice Noodles
Gluten Free Cafe Soups
DeBoles Lasagne Noodles
King Arthur Flour Gluten Free Muffin Mix
Goodbye Gluten Sandwich Bread
San J Gluten Free Tamari Soy Sauce (also in little packages to take out for sushi!)
Ken's Salad Dressings
Annie's Rice Pasta & Cheddar Macaroni and Cheese (stove top, NOT microwave bowl)
Betty Crocker Chocolate Chip Cookie Mix
Quinoa
Rice Crackers

And, for those also staying away from dairy...
Daiya Cheese Shreds (great when melted)

Hope these are helpful for you as you navigate through the choices of gluten-free foods. Now, I would love your feedback! Please share your favorite gluten-free products in the comments section below...

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Could you be better off gluten?

12/16/2013

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I believe that there are many, many people who may find they are better off gluten - better from a long list of ailments, symptoms, and life-impacting illnesses. You can find a list of some symptoms and disorders that gluten may to contribute to here. My goal is to bring awareness to those who are needlessly suffering and offer a way to find out if gluten may be impacting them.

"Oh, I tried going gluten-free, but it didn't work for me." This is something I often hear when people learn that I am gluten-free. I always want to find out more, like what did they "try" and how did they determine "it didn't work?" Knowing that it can be complicated to determine if someone would be better off gluten, I wonder if they have given it a fair shot.

Here is a list of points that I want to share with anyone considering a gluten-free diet:

What is your motivation for wanting to try a gluten-free diet? Do you have specific symptoms or issues that you are hoping to alleviate or improve?

Have you spoken to your doctor about the symptoms/issues? Do they think you should be tested for celiac disease or anything else prior to omitting gluten from your diet?

Celiac disease can only be tested for if you have been and are currently eating gluten. Removing or limiting it from your diet prior to testing will affect a proper diagnosis. Ruling out celiac disease should always be considered before eliminating gluten. However, there is NO medical test for gluten intolerance/sensitivity.

Finding out if gluten is an issue for you is not as simple as watching for a pattern of cause and effect like determining a food allergy or lactose intolerance. You are unable to see a direct connection to the damage/symptoms gluten creates while it is part of your diet.

The only way to truly know if it may be causing your symptoms is to remove it completely from your diet for a minimum of 6-8 weeks and see how you feel.

Remove ALL sources of gluten from your diet – obvious as well as “hidden.” Simply reducing or limiting the amount of gluten you eat will NOT help you determine if gluten is contributing to your symptoms.

Once off of gluten, be very aware of how you are feeling. A journal to track what you are eating and how you feel is very helpful to noticing small improvements as well as any pattern to reactions where gluten may be slipping into what you eat.

Several weeks into your gluten-free trial you may decide to “test” yourself by having a cracker or cookie or piece of bread. If you are sensitive to gluten you will likely have a reaction to the gluten within hours or a day or so. This is what we call being “glutened.” These reactions can include a wide number of things: nausea, diarrhea, stomach pains, bloating, dizziness, brain fog, fatigue, headache, hives, heart palpitations, etc.

If none of these things happen when you are COMPLETELY gluten free and challenge yourself with gluten after 2, 4, 6 weeks, then you are likely not gluten intolerant. Though if you have an auto immune disorder I would still suggest sticking with it to reduce the risk of developing further auto immune disorders.

However, if you notice that you are getting reactions from gluten being reintroduced into your diet then you are likely gluten intolerant/sensitive. After gluten is removed from your diet for several weeks and your body starts to heal, you may notice you are feeling better. Some people find immediate changes to their symptoms but for most, improvement is very gradual over the course of weeks, months, and even years.

So after really "trying" a gluten-free diet then ask yourself... Are you feeling even a little bit better from any of your previous symptoms? If so, then stick with it, you will be glad you did!!

I would love to hear from you in the comments below - Have you tried a gluten-free diet? What was your experience? Do you have any specific questions for me about going gluten-free?

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Silently Suffering

Where's the gluten at?

Chinese Food Without Gluten... Yum!

It's really not so bad.

Got energy?

Can't touch this

Pain, Pain, Go Away!

New year, new you!

These are a few of my favorite things...

Could you be better off gluten?

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