A World Without Wheat: Why I Write

People have been asking various questions, so I thought I would answer a few today. First off, I have celiac disease, diagnosed in early February this year. I do think I had it long before this diagnosis. A lot of the symptoms crept up on me slowly, so I didn’t realize how painful and serious it was becoming until we were pretty sure what was going on; I just had to wait until I had the biopsy of my small intestine before I could start the GF (gluten free) diet. Celiac is an extreme allergic reaction to gluten, which is in all wheat, rye and barley products.

I know there are a lot of people who choose to eat less wheat or none at all. This was not a choice—I had to do it. People with celiac are faced with the possibility of cancer, as well as a host of other diseases and issues. It really is not optional. When I heard I had celiac I thought, “OK, eat less wheat and you will be fine.” That is totally not true. You cannot eat any wheat, wheat flour, rye, barley, spelt, farro or anything with the least bit of wheat or things made out of wheat even if radically changed (wheat beer/vodka). I had a cup of herbal tea this week and it turned out it had a bit of toasted barley in it; I could feel it later...not a good thing. I had to give away the lemoncello liquor I brewed up because it was based on vodka made with wheat. And on and on...I could give many more examples.

Some individuals including celebrities eat GF for choice. Honestly, it is a hard lifestyle to keep up for a lifetime. Still, it is a good choice in terms of being healthy. I am finishing up reading “Wheat Belly” by William Davis, MD. He makes some very persuasive arguments for dropping all wheat products from your diet. Modern wheat is very different from ancient grains like farro and spelt. They are safer choices. I know people who eat spelt pasta and bread and swear by this change in terms of how they feel, no allergy involved. That is a simpler change and allows one to eat wheat-like grains and use spelt flour in baking and pasta. The flavor of spelt flour will be fairly close to wheat and you can bake bread more easily with it. But I cannot do that as I am severely allergic to all gluten products. All wheat, barley and rye items have gluten in them. I eat this way day in, day out.

It has only been two months and every day is an adventure in eating and in avoiding! I am challenged by the baking and cooking to create edible foods three meals a day. I really can’t afford to buy a lot of ready made GF foods or eat out every day. So I am doing something I do fairly well: cooking. When you are not cooking homemade, gluten free foods, you are forced to plan carefully for lunches at work or where to eat out. Every meal away from home is somewhat fraught. You worry whether people will contaminate your food with some bit of wheat, which is stressful.

We went out somewhere special for our anniversary Saturday and I previewed the menu to make sure there would be something I could eat beyond a salad. I advised my waitress of my celiac disease. With her help I was able to eat a delicious GF meal at the Hotel Bethlehem. I did pass on dessert, as we had some GF brownies to share later, but there was a sorbet on the menu I think I could have enjoyed. I did my best to keep it low key.

Becoming GF can be a forced life-changing decision. Or it can be a voluntary choice. Either way, I feel people’s choices should be respected whatever their motivation. I am offended when people get snarky upon hearing the phrase “gluten free.” I think they must be jealous of our persnickety food requirements! I didn’t ask for this. It is medically necessary. It is a challenge to be GF, but I am already glad for this change and I am up to the difficulty and exciting chemistry of GF baking. I do not scorn those who have chosen the GF lifestyle voluntarily. Frankly, it is a good choice for anyone. Wheat is rather bad for you in a number of ways. The fact that it is pervasive in much of our food is not a good thing for anyone’s health. I may not be quite as radical a thinker as is put forth in “Wheat Belly,” but I do see many reasons why I am glad to be gluten free. I can’t go back to wheat because of my severe allergy. I can only go forward eating with safety and hopefully pleasure.

When my sisters were down at Easter they accepted all the GF food I cooked and had seconds, and even requested a recipe. And they are asking how they can alter sauces and gravies so they can cook for me the next time I visit them. I deeply appreciate their willingness to accommodate my GF food needs. They do not complain or act the slightest bit negative, which is also very kind of them. I cook my mom supper one night a week and she gamely eats whatever I make, all GF of course. My daughter does the same whenever she eats with me. So does my man. All of their kindness is balm to my soul, as I need to feel their acceptance of this monumental change in my life. They even read my blog sometimes!

I try to be a voice in my writing to explain the GF lifestyle; how it felt to give up wheat and how I get through each week, what I cook to eat, and what makes me feel ill. I am spelling out how I'm coping with this huge change in my world. You get to hear how it is for me—I am very honest about the way it all goes. I want to educate everyone on celiac disease so people who have it are treated with respect and caring in how they live a gluten free life.  I'm also writing so you can understand what we are going through and not be snarky about how some people need to avoid any and all forms of gluten. And sometimes through people's comments, I hear about new places that I can eat GF meals, which makes me happy. Now go and be kind to those who are eating wheat free!