What I’ve experienced so far as a Celiac….
I’ve always hated labels. Especially this one.
I wrote several case studies on Celiac Disease while completing my master’s degree, in which I would always start out by telling the patient what they could eat, rather than focusing on all that they couldn’t.
It is easier said than done. We live in a glutenized world. The risk of cross-contamination is huge. It gets frustrating. It is okay to cry a little. But most of all…feeling better is much worth any sacrifice you have to make.
When I first got diagnosed, I was so thankful that I knew all that I did about Celiac Disease. I cannot imagine getting diagnosed without knowing what to do – so if you have been diagnosed, please feel free to ask as many questions as needed.
The lessons I have learned are that it is much easier to eat at home, simpler is always better, and not everyone understands what living as a Celiac means.
1.Eating at Home: I love to cook – and this is very beneficial when having this disease. Eating out or eating at other people’s houses provides a huge set of challenges. First of all, not everyone understands that cross-contamination is a huge risk when living with this disease. Using the same knife for a food that contains gluten, and then cutting into a gluten free food makes that food no longer safe to eat. Dipping into the peanut butter jar and spreading it onto a piece of wheat bread and then using that same knife to spread peanut butter onto gluten free bread is a big no-no. My husband and I love to try new restaurants every once in a while, but it has been frustrating learning that eating out consists of plain lettuce salads, plain vegetables, and overall, plain tasting foods. There are rare exceptions. We found a gluten free Italian restaurant that makes some pretty great gluten free pastas and pizzas, but still, it was not quite as good as what I can make at home.
2. Simpler is Better: As a nutritionist, I always tell people to try and savor the true tastes of foods and not clutter them with un-needed sauces and dressings. Thankfully, this is very helpful for dealing with Celiac’s. Gluten is pretty much in every sauce or dressing you can think of, unless you make it at home, or are able to find certified gluten free sauces at the store. The plus to this though is that most seasonings are gluten free – exploring different taste combinations with savory herbs and spices is a great way to add flavor boosts to your food.
3. Not every understands what this disease is: Many people think this is just an allergy. Many people think you are just being picky. Many people think that it is just a fad diagnosis. WRONG on all accounts. Celiac Disease is an autoimmune disorder in which the small intestine is damaged when gluten is consumed in any amount. It does produce adverse reactions that appear to be allergic reactions, but what they really are is your body attacking itself while trying to kill the gluten particles. Mine presented with stomach cramps, altered hormones, and acne breakouts like you wouldn’t believe. Not everyone understands what a big deal it is to have Celiac Disease, but as the Celiac patient yourself, you cannot expect them to. It is best to understand this, and to be prepared – bring your own food to gatherings where you know food will be served, explain it to people the best you can, and most of all continue to focus on all the wonderful foods you can eat and rejoice in knowing that your body is healing and recovering!
It is okay to feel sorry for yourself every once in a while, when that piece of delicious looking cake is staring you in the face, or when all of your friends are scarfing down some of your old favorite foods. But then it is important to get over quickly, make your own delicious gluten free food, and join in the fun!
No comments:
Post a Comment