20 Jun 2010 Gluten free for life

No one, including myself, could possibly understand firsthand what it’s like to follow a gluten-free lifestyle. I have learned more from my friend who must live this way than from any textbook or research article.

Not long ago, few people had heard of a gluten-free diet. Now the gluten-free lifestyle has become more mainstream. You may have noticed the word “gluten-free” stamped on various food labels at your local grocery store. Some people choose to follow a gluten-free diet because they mistakenly assume that it will be healthier.

There are other people who must adhere to this diet because they have celiac disease. 
Celiac disease is an inherited chronic autoimmune intestinal disorder that affects approximately 1 percent of the world’s population, which includes more than 3 million Americans. It can occur at any age.

There have been great improvements in testing methods, and therefore more people are being diagnosed. Celiac disease has no specific typical symptoms. It can involve a wide range of gastrointestinal symptoms, dermatitis and vitamin/mineral deficiencies – along with many other elusive symptoms. Once the diagnosis for celiac is confirmed, it is imperative that the individual follow a strict gluten-free diet for life.

Gluten is a term used for the types of protein found in wheat, rye and barley. Oats do not contain gluten, but they can be easily contaminated. Therefore, oats should be used very cautiously. Some people with celiac can experience symptoms with oats.

Wheat is added to so many products as an extender, to thicken and to add texture. When thinking of wheat, most people think bread, pasta, crackers, cereals and baked goods.  Wheat is also a hidden ingredient in many sauces, gravies, salad dressings, soups, candy, processed meats and cheeses, as well as mixes and medications. Barley is found in beer and malt products.

When following a gluten-free diet, one must study the ingredients in all food labels and practice ongoing research regarding “safe” gluten-free products. It is also important to be aware of possible cross contamination. For example, you can’t cook gluten-free items in the same pan that gluten-containing items were cooked in.

This can be especially hazardous in restaurants. Restaurants that use flour regularly could easily contaminate a gluten-free food if the flour gets in the air or is left on the surfaces.

I asked my friend what the biggest challenges have been in following a strict gluten-free diet. She immediately answered that not being able to spontaneously eat out with friends has been the hardest part. The few times she went out to eat, she either ate beforehand or she brought her own food to the restaurant for fear of cross-contamination. She is accepting of the future. She understands this way of eating is life-long, and she will not be able to eat even a miniscule amount of gluten.

The positive aspects are that she is eating more regularly, taking in far less processed foods and getting more servings of fresh fruits and vegetables. This can equal a somewhat higher grocery bill, but she now eats out very rarely if at all. She has been pleasantly surprised to discover how many foods that she CAN eat. 

A positive attitude is essential. Overall, she feels that her diet is healthier now than before her diagnosis.

The gluten-free diet is not a temporary fad diet. People should not embark upon this diet because they think it is a healthy trend that will make them feel better. Because so many foods are restricted, it can be easy for nutritional imbalances to occur. Rather than labeling gluten-free as a diet, it should be called a gluten-free lifestyle because it is an essential way of life for people with celiac disease. It’s not something to be taken lightly.