When I first went gluten-free I hated food. I feared food, and the process of planning a meal was more stressful than enjoyable. However, thanks to this blog I was able to find the enjoyment in food again. I began to not look at food as something to fear, but as something that was going to heal my body and soul.
It took a long time to restore my relationship with food, but over time I realized I was no longer someone who feared food, but I was in fact a foodie.
Since I got sick, I have never been someone with a large appetite. This is something that hasn’t changed. I rarely feel hungry. As a result, I can get so wrapped up in my day. I literally have to remind myself to stop and go eat. Final exam time is the worst on my appetite. Unlike many I am not a stress eater, and in times of stress I rarely eat. This is not of healthy habit I am proud of.
I am a foodie in a different way.
I don’t love to eat; it’s feels more like a chore than a pleasure when you are not hungry, but I love the joy food brings. I love preparing a meal for others and seeing their smiles, I love finding new products I truly enjoy, and the highlight of my week is often going grocery shopping. I can spend hours there {let’s be real I’m a busy grad student, so I don’t}; searching for new foods to try. Foods that not only taste good, but are good for my health; foods that are not bland but are full of flavor.
I love being in the kitchen. I love how my heart fills full and happy when I am baking or cooking. I love the end result – a meal that others can enjoy. Food makes people happy. People love to eat.
Food just makes me happy in a different way
Since getting diagnosed with my new food allergies, meal planning has once again become stressful. Rather then finding enjoyment through cooking, it has become a chore. I don’t hate food again, but I am frustrated by food again. However, now that I have a little more time on my hands, I’m really taking the time to explore. To try new recipes and products, because this reminds me of my love for food. It reminds me why I love food, and it reminds me that food is both good for the body and soul.
There are brands which have been my saving grace in this new transition. One in particular is Schar because they not only make breads that are gluten and dairy free, but they are also egg free. Their Deli-Style bread helped me to have a “normal” experience on my service trip, as I could eat a safe almond butter sandwich while everyone ate their PB sandwiches along side of me for lunch. I’m not a carb person, but there is something about being able to have the option to enjoy a sandwich rather than a breadless lunch that makes me happy. Schar’s breads are not just an “option” but a bread that I truly enjoy, and once again this company made my heart a little happier the other day.
Three words: Cinnamon Raisin Bagel!
This is a fairly new product and it is wonderful! The bagels are prebaked and come frozen. All you have to do is defrost it in the microwave and toast it in your toaster. When minutes you have a bagel to enjoy! This product is not just a gluten, dairy and egg fee bagel. It is a bagel which is full of flavor. As a native New Yorker who once lived on NY bagels, this product passes my test!
Enjoy it with a nut butter and jelly, with butter or cream-cheese {dairy or non-dairy}. However, my personal recommendation is to use one of Earth Balance’s new products: Cinnamon Spread. They are a perfect pair. This is a combo you will be sure to enjoy.
Once again, Schar has won my heart over, but I am excited to see what other products will make my heart just as happy. Stay tuned this summer, as I am positive there will be plenty of new recipes and product reviews to come!
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This has been a post/letter which has been a work in progress for two years. For the past two years, I have had the new years resolution to send a letter to the 22 doctors who I had seen throughout the five years of misdiagnosis. After finally receiving a great report from my GI yesterday, it was time to put the finishing touches on this piece. It is something I felt I needed to do.
Not only to gain closure for myself, but as a way to spread awareness about gluten-sensitivity. The doctors need to know what the other side of the rainbow looks like, after what was a treacherous and long storm.
As I look back and reflect on this journey, I am reminded of the great people who helped me along the way. However, more memorable were the one’s who did more damage than good; not to my physical health, but to my mental and emotional health. Claiming it was “all in my head” or insisting I had an eating disorder, even after social workers and psychiatrists stated the reason why I didn’t eat was because food left my body in too much pain. Despite this, I am no longer angry.
Life is too short to continue to dwell on all the typical adolescent memories I missed out on. I’m 23 and have so much life ahead of me.
There are a few reasons why I am most thankful for this bumpy road I traveled; the lessons I have learned, my school counselor, the physician who diagnosed me, my strong support system, my faith, persistence, and this blog.
I learned very quickly, in negative situations there is always a silver lining; something positive, a lesson to be learned, or a person to connect with. I could of very easily chosen to continue to be deathly afraid of the medical field, hold anger against all the doctors who treated me poorly, or dwell on the “if only’s”. However, acting in such a way will only affect me; making me a prisoner of my past and holding me back from enjoying the many gifts that I have been blessed with.
This is something I learned as I began to heal from all the hurt and trauma.
You have been great teachers to me; something I would not be able to understand until I chose to go into the field of counseling.
You can call the people you serve, patients, clients, or consumers. Whatever language you use we are still a people who deserve the same dignity and respect. As I reflected in many of my classes I learned the power of being validated, I learned the power of the counselor client relationship, and I learned the importance of listening. Not by textbooks, but by my own personal experience with doctors.
For years, I was told by many physicians there is “nothing we can do,” “just take this medication,” “it’s all in your head.” Many didn’t listen to me, and because I was a pediatric patient they turned to my parents. I may have been young, but I was the one going through the physical pain, and my concerns deserved to be heard, not dismissed.
This continuing pattern of interaction caused me to lose trust in others, caused me to shut down, and caused me to question my own thoughts.
Thankfully after my freshman year of college, I was blessed to meet an outstanding physician who believed in me. Who validated my feelings, and knew despite negative test results, gluten was not good for my body. She gave me a gift that I am forever grateful for. She gave me the ability to take control of my life again.
Simply by her genuine care and concern
As one of my counseling professors would say, she was my “holder of hope”
By choosing to truly listen, she has made all the difference in my life. This is a feeling I will forever carry with me when I enter into the counseling field.
There is not much research on gluten sensitivity. In fact, research on gluten sensitivity is where celiac disease research was 20 years ago. However, I am living proof that non-celiac gluten sensitivity is real! I may have tested negative for celiac, but I am just as sensitive as a patient who has been diagnosed with celiac disease. Once a few simple gluten-filled bread crumbs were found on my plate when I was served a gluten-free meal. This left me sick for days.
It took some time and some trials and errors, but taking out gluten turned my life around dramatically. A few months after going gluten-free I learned I was sensitive to dairy and I just recently developed some food allergies. However, I wouldn’t change my food restrictions for anything.
No longer am I catching every illness under the sun, making frequent trips to the ER, constipated for days/weeks, feeling anxious or depressed, looked 7 months pregnant as a result of bloating, and have gain a considerable amount of energy back. Most importantly, food doesn’t hurt; it never should hurt anyone in the way it hurt me for years!
Today, almost four years after being diagnosed with non-celiac gluten sensitivity, I am thriving, vibrant, and full of life. I am not the frail, ill-looking teen you treated many years ago. Last year I graduated the University of Scranton with honors, and am currently pursuing a graduate degree in professional school counseling at the University of Scranton. As a result of everything I went through as a teen, my long-term goal is to obtain my LPC so I can help children and adolescents who have celiac/gluten sensitivity, food allergies or other chronic illnesses cope with what is a huge life transition.
I found the positives in a negative situation and became empowered by my diagnosis. For two years now I have written a gluten-free blog, Embrace G-Free, which strives to empower others to live their best life, while also equipping them with resources and recipes.
When I was diagnosed I felt so alone, but this is far from the case when it comes to the gluten-free community! We are a strong, powerful, and supportive community. The next time you diagnose a child or adolescent with celiac or non-celiac gluten sensitivity, please don’t just tell them and their parent’s what they can no longer eat. Equip them with resources; such as the ones found on the National Foundation for Celiac Awareness website, Gluten Free Drugs website address, and the contact information of the dietitian at the Celiac Disease Center at Columbia University. Even feel free to give them my blog address. Although I am not in the medical field I am always willing to lend a helping hand and talk from experience because it was from the help and experience of others that helped me to make a successful transition.
Kindest Regards,
Candice Clifford
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Tomorrow I am scheduled to see my GI for my 4 year check-up. It’s hard to believe it has almost been 4 years since I have been gluten-free, but it is also once again time for my yearly appointment. Four years ago, I had just finished my freshman year at college and was undergoing the gluten challenge. Now, I’m a grad student with more food restrictions then I ever imagined. Seriously, next year when I celebrate year five, we need to throw a party. Not only for everything I have overcome, but all the restrictions my family has put up with!
As each year has rolled around, I have found myself happier and healthier, but there has also always been something “just not right” with my GI health. What can I say, I’m a complicated case and always want to keep doctors on their toes {just kidding}. Thankfully since my last appointment, I discovered what the cause of my mystery GI symptoms were after going to an ENT and have also learned my RSD affects my GI system, and have since learned how to cope with this during a flare.
Not to mention the recent discovery of new allergies! As of now, I truly believe this was the missing piece of my “health puzzle” and am slowly seeing changes in my health. I definitely have ways to go, in terms of my body healing, but on a positive note on my most recent ENT scope, we saw the first signs of improvements after 9 months of unchanged results.
On the spectrum of my GI health things sound pretty good…
You might even be wondering, why do you still see a GI?
I believe knowledge is power
It is not because I like going to the doctor. In fact, going to doctors is one of the things that has made me uneasy. However, over the years I’ve accepted I have been dealt with a complicated medical history. Thankfully on the GI spectrum, things are looking better, however, I believe it’s important to be proactive, rather than reactive.
In addition to seeing my GI tomorrow, I am also heading to Columbia next week to have a follow-up with the dietitian I see. Last year, I went back after two years because I had an iron deficiency, and this year I am going since I have additional restrictions, and she specializes in celiac/gluten sensitivity.
I am one to take my health in my own hands. However, there is only so much I can do or know. This is why I’m really diligent about my health. I want to be my best {healthiest} self, and going for yearly check ups and having occasional check-in’s with my dietitian is one way I accomplish this goal.
Since receiving a diagnosis do you follow-up with a GI or a dietitian?
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After an incredible week {and some down time after} I’m back for the summer! My trip to El Sal was an experience of a lifetime, and currently the only way I can describe it is in five simple words: BEST WEEK OF MY LIFE!
My director told us after the trip we would be tired physically, mentally, and emotionally, and boy was she right. That being said it was 100% worth it. Processing after a trip like this is going to take some time, but over the course of the week it has gotten {somewhat} easier to be home.
Although I have been taking it easy the past few days, I have slowly been getting back to a routine. Part of this routine, is figuring out meals which I can eat on my new restricted diet. Garlic by surprise has been the largest challenge, but every time I get frustrated I just think about the improvements I have seen in my health during the past month and a half.
This new recipe was from the brain of my mother, and was inspired by our family’s love for garlic chicken. Although it did the trick for me, we all agreed it wasn’t the same as garlic chicken. However, it is still a good and quick option for me to prepare and most importantly free of all my allergens! 
Scallion Chicken
2013-06-10 06:51:36
Yields 2
1/4 gluten-free plain bread crumbs (I used Gillian's)
1/4 olive oil
2-4 TBSP Herb de Providence
1-2 cloves of Scallions
Preheat oven to 425*. Toss bread crumbs and tbsp of herbs on a plate. Set aside. Pour olive oil, crush scallions, and remaining herbs in bowl. Heat in microwave for 30 seconds to blend flavors.
Dip Chicken in oil mixture, and then into bread crumb mixture. Place on prepared cookie sheet. Repeat process for remaining pieces. Bake chicken in oven for 25 minutes or until cooked thoroughly.
If using plain bread crumbs you may want to add a little salt and pepper to the bread crumb mixture to increase flavor.
Embrace G-Free http://www.embracegfree.com/
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Words can’t describe how grateful I am for this opportunity to travel to El Salvador with an amazing group who has become a second family to me. We have prepared for this experience for an entire semester, and now it’s time to go serve and be served by the people of El Salvador.
This was a dream that I have had for over five years, and I can’t believe it is actually happening tomorrow. Although I wish I put my fears aside earlier and applied sooner I can honestly say this feels like it is my time to go serve. There is a level of openness and acceptance of who I am, which has never been present. If it wasn’t for this, I don’t believe I would have been able to share and learn as much as I have at this point.
This dream would not be possible without the immense amount of encouragement and support I received thus far. I am thankful for the encouragement I received from friends who have been on ISP trips, for my parents’ openness, an amazing program director who has been more than accommodating throughout the entire planning process, and for the inspiration and help Erin has given me. If she could be gluten-free for 30+ years and take yearly solo trips, it made me believe I could embark on this journey as long as I planned in advanced.
It only seemed appropriate to conclude Celiac Awareness month with this post {Note: ISP is about simple living, no phones or computers…. I can’t wait for this, so I won’t be back to blogging till at least June 2nd} because I believe it’s important for people to realize what they can gain as a result of receiving a diagnosis. We loose a lot when we are told we have celiac, gluten-sensitivity, or other allergies, but there is also so much we gain!
The progress in research, the increased awareness, and personal gains are all things I choose to celebrate, during this month and everyday. This attitude makes the tough days easier and the good days even better. My hope in sharing this is that you will become inspired to chase after your dreams, despite the obstacles and resistance which may be in front of you. This passage comes from my ISP essay. Today I share with you my perspective of why I did not want to let my struggles hold me back from achieving this dream.
Some of my group at our “Great Commons Ball Roll” ISP Fundraiser
I can still remember sitting in freshman orientation and viewing the video of the International Service Program. Immediately I knew this was something I wanted to do during my time at the University of Scranton. However, during my sophomore year I was diagnosed with celiac disease. This is a condition in which the individual cannot eat wheat, barley, rye, and contaminated oats. As my world was turned upside down, I began to believe I would have to give up certain dreams, including going on an international service trip. I accepted this because I was happy I was finally healthy again. Deep within though, this was still an experience I wanted to take part in as I saw many friends prepare for these trips.
This diagnosis has been a true blessing in disguise. Over the past three years I have rediscovered myself, physically, emotionally, and spiritually. Scranton has been a huge part of this experience. Professors have not only supported me but they have challenged me to reach outside my comfort zone. At times this has not been the easiest task, but as I reflect it was those experiences that challenged me the most, which resulted in the greatest learning.
When I have a dream, I am an individual that will go after it. I have never given up before in my life and as time went on, I realized I couldn’t give up on my dream of going on an international service trip. Through many different experiences I had in my undergraduate career, including the Search and Senior Retreat,
I began to realize living with celiac can at times be a challenge, but it shouldn’t be a barrier.
Performing service domestically has provided me with many wonderful experiences, however there is something about immersing myself into another culture while serving the people that has appealed to me. People live differently in other cultures, and go through different experiences, but at the end of the day we are all people who have a unique story. I believe this connects us all. Even with a language barrier, I believe we can learn so much from the individuals we serve. Whether it’s a helping hand or simply being there, sometimes the greatest gift you can give is your presence. This is one of the gifts I believe I can bring to the people I serve. I am compassionate, observant, and always willing to go the extra mile to help an individual.
Learning is a continuous process that should never stop. However, I have also learned you must be open to learning. It is all about the attitudes we hold onto when we begin a new experience. I recognize and acknowledge there are going to be fears and trepidations I may feel before beginning this journey; answers to questions we will not be able to answer until we get to our destination. This will especially be a challenge for me because I am a planner by nature.
Going on an international service trip is going to be a journey; personally, spiritually, and collectively as a group, but I believe this experience will leave a mark on me, and I hope to leave an impact on the individuals I serve.
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When I think about my trepidations in regards to going to El Salvador, I’m so afraid of the possibility of getting sick down there or flaring up. I have been advised when traveling to Central American countries the possibility of having “tummy troubles” is likely either during or after the trip.
My mom has said, “if anyone is prepared to deal with tummy troubles, it’s me” because I unfortunately dealt with them for so long. Like I said I will be bringing my own food for breakfasts and lunches, but for the most part, {as long as it’s safe} I want to be able to eat the dinners that are made by the cooks because this is part of the total cultural experience I want to be able to enjoy. Plus I have heard, the rice and beans they make is amazing.
With that being said, I am really taking the necessary precautions. I’m going in for a precautionary block today, started a probiotic two weeks ago, and have packed healthful snacks, such as raisins, homemade trail mix, and protein bars.
I’m mentally preparing myself for going off my “schedule,” as when I stray from it, at times it can mess my body up. Although I am saying lot of prayers now that I don’t come back in rare form, if I do, I’m sure it will be well worth it!! This is a once and a life time experience and I’m not holding back anything because of my fears. I just have to keep telling myself, trust your gut!
Last week I was at a doctor’s appointment which is located next to a health food store. I decided to go in to see if I could find a product I have been searching for. Although I did not find the product I was searching for, I did come across Froose.
I have a soft spot for fruit snacks. I don’t know what it is but I really like them. I know they aren’t packed with nutrients, but every now and then, I let myself choose the less nutrient dense option and enjoy some fruit snacks. However this changed when I discovered Froose! They are packed with whole grains, contain 3 grams of fiber per serving, and support good digestive health. I knew this would be a great snack to store in my backpack!
Obviously I love Froose for the taste; supporting digestive health is an added bonus!! My mixed berry fruit snacks are packed away in my suitcase, and are ready for me to enjoy during my El Salvador adventures. To learn more about Froose visit their website or find them on Facebook!
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I’m in disbelief that I am leaving for El Salvador in five days. My body is filled with excitement, anticipation, gratitude, and a bit of nerves. At this point I thought I would be more nervous for the experience. However, I am sure Friday night will be a sleepless night due to nerves. This week I want to practice some spanish and do some more country education, but truthfully I feel as though I have dreamed about this experience for over five years and planned for an entire semester that I’m ready!
The theme of ISP is “expect the unexpected.” Being a planner this is something I have had to come to peace with. As I reflected on this question during the interview process, I came to the conclusion that this has been the theme of my life for the past eight years, and it is in these moments I have learned the most.
When I found out about my new allergies, I made a joke and said, “I guess this goes along with the theme of the semester, expect the unexpected.”
As much as this is the theme of our trip, and I accepted that I can’t plan fully for everything I am going to experience, there is one thing I have had to fully plan for, in order to keep me as healthy as possible while down there.
My food.
Not only am I going down with a bag of clothes, but I am literally going down with a suitcase of food. Unlike my other trips, I can’t assume there is places I can buy gluten-free foods, therefore it is better for me to be over prepared than under-prepared. If there is extras I will leave it with my host site.
One of my main concerns when I found out about my new allergies, was finding an egg-free, gluten-free bread fast, and I thanked my lucky stars since I was still able to eat almond butter, as we eat PB & J sandwiches for lunch everyday and most breakfasts.
Luckily, Schar‘s Deli-Style bread is not only gluten, dairy and egg free, but it has a longer shelf life, and does not need to be heated or toasted! It’s already soft, doesn’t break, and tastes great.
I have previously enjoyed Schar products, such as their graham crackers {sadly I can no longer have them}, but this company is one that has really come to the rescue, within these past few weeks of finding out about my allergies!
At the Suffolk County Celiac Fair my mom came home with their Caibatta rolls, which are also egg-free and I have enjoyed making sandwiches on them. However, though these too are a great product to travel with I will not be traveling with them, since they have to be heated before you enjoy them. These rolls are soft, chewy, and delicious, and are best when they are warm. Honestly they taste and look like regular dinner rolls!
Additionally another gluten, dairy, egg free product which my mom brought home for me was their Crispy Bread. This is a great alternative to bread, and I really enjoyed how they are light and airy. I enjoyed them with raspberry jelly, but I can imagine they will also be great when topped with tuna fish and a side salad for lunch. Thanks Schar for making this new transition a little easier with your great products, which meet all my restrictions!
To learn more about Schar visit their website, or find them on Facebook and Twitter. Don’t forget to join the Schar Club for offers such as coupons and recipes.
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When it comes to the gluten-free community one population I think we miss talking about are individuals like myself, who are in our young 20s. There are unique challenges at this age, and I feel as though we are “stuck in between.” We are not adolescents anymore, but we are not quite adults either. We are young adults who are just starting to get our feet wet in the real world. Some of us are still in school, while others are out in the real world working. Some are back home living with mom and dad after college, while others have chosen to move out into a place of their own.
Do you see what I mean?
As someone who was diagnosed in college, my diagnosis has influenced me in ways that I could never have imagined, and it has even caused me to have dreams of one day working in the celiac/ food allergy community. I am not alone in these aspirations. Like myself, Laura of G-free Laura has found a passion thru being a part of the gluten-free community, and hopes to one day work in the industry. Today she shares her perspective and offers advice to other young adults who are gluten-free.
1. Not only was being diagnosed with gluten-sensitivity a surprise, but the changes that came both physically, mentally and emotionally shocked me. Tell me more about your gluten-free journey. Where there any unexpected changes that shocked you?
I was like most people when I heard the term gluten-free at first – I was like “nu uh, not me!” I seriously couldn’t imagine a world without the breadsticks, cheez its, wheat thins, and chicken wraps that I consumed on a regular basis. Not to mention the fact that I was never a vegetable lover, so eliminating all of the foods I usually ate seemed like the end of the world. So I did what a lot of people would do – I acted like I was fine.
Backstory: My mom was diagnosed with Celiac in March 2008 and said we all had to get our blood tested. I crossed my fingers and prayed to the Lord that my tests would be negative, and in the meantime, I ate just about every morsel of bread that I could. Then I got my tests back, and I was negative. I celebrated and continued eating gluten.
The following year was absolutely miserable. Stomach pains like you wouldn’t believe (oh wait, yeah you would, you were prob right there with me), embarrassing gas, constant urge to go to the bathroom. I knew that the culprit was gluten, but I still didn’t want to accept it.
I then went home for Spring Break in 2009 (exactly one year after my mom was diagnosed), and did a trial week of gluten-free eating. I was a new person. It was official – gluten was my nemesis. The decision was made for me to go gf once I returned home for the summer, and I did! Haven’t looked back since! I must add that I am not a diagnosed Celiac, but after all this went down, I was tested again (after being gf for over a year) and am positive for the alleles of the two genetic markers (DQ2 & DQ8) but there’s no way I’m doing the gluten challenge for a real confirmation.
I have to say that the unexpected changes in my journey was how much easier gluten-free living is than what I originally thought it would be. It was a change in mindset, rather than a change in anything else. I accepted the diet fairly quickly (after a few months of initial struggle as anyone would expect).
2.It was really cool to hear that for you becoming part of the gluten-free community has inspired your future career aspirations. Can you tell me a little more about this?
After being gluten-free for two years, I attended a marketing conference with school and there was a speaker that touched on the importance of building a personal brand. I immediately thought that I could brand myself as a gluten-free girl, and so G-Free Laura was born right there in that 50 minute session. The more I got into content marketing, the more I realized it was something that I not only loved, but loved doing for the gluten-free industry. When you’re passionate about an industry and a subject matter, dedicating hours of your life doesn’t seem like actual work. That’s when I realized that I belonged in the gluten-free industry. I understand the gluten-free consumer and what they go through (because I’ve gone through it all), so who better to market their products?!
3. As you probably know there is a lot of information on kids and adults who need to be on a gluten free diet, but I feel the college age-population and young 20 something year olds such as you and my self, often lack support. What is your advice to the young adults out there that have just been diagnosed with celiac or gluten sensitivity?
Take a deep breath and realize that this isn’t the end of the world. Be thankful that you know what’s wrong with you instead having to continue to deal with your unpleasant symptoms, and embrace gluten-free living! Learn from it. Become healthier before there’s serious consequences.
One major piece of advice is to connect with other 20-something gfree people on social media! There’s nothing better than being able to ask questions you have directly to someone that knows what you’re going through. I happily respond to any questions that come in from my contact page on my blog, or messages on Facebook and Twitter. We are honestly here to help.
4. On my blog I really try and inspire others to live their best lives. Living your best life has a different meaning for everyone. What does living your best life mean to you
Living my best life means that I am enjoying what I am doing and am getting closer toward achieving a personal goal. It’s treating my body right, but still knowing when to have fun and relax (and eat a cupcake or two). It’s making things happen for myself, and being confident that I will succeed because I am doing what I’m meant to do. Living my best life is also helping others. There’s no greater joy than to receive an email or message from a follower, explaining to me how I helped them through a portion of their gluten-free journey.
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As of last night, I officially finished my first year of grad school!! It was definitely full of some crazy emotions and twists and turns, but it looks like I made it through. This semester in particular has been my favorite, and I can honestly say I was sad to leave this special place, which has become my home away from home. Luckily for me, I have one more year left before I can but an M.S. at the end of my name!
This semester in particular was filled with amazing opportunities which has challenged me and helped me to grow into the person I always dreamed of becoming. Before this year, I didn’t think this level of happiness was ever possible. However, this semester has shown me it is, and it is more than I could have ever dreamed of.
I have discovered after reading The Happiness Project, that part of “Living My Best Life” means living a life free of being in “flight or fight mode” 24/7. This has allowed me to truly take one day at a time and deal with what’s right in front of me. No more do I worry about the next flare up, or what unexpected ball is going to drop at my door step. I just focus on what has to be taken care of today.
In a world that revolves around food, I truly believe this new attitude has help me deal so well with the new allergies and not get so overwhelmed by everything I can no longer eat. As I think back to the years of misdiagnosis and these almost four years after, I can’t help but to think that I would not be the person I am today, if it wasn’t for all the hard lessons I have learned early on as an adolescent and now as a young adult. I think this quote by G.K Chesterton captures my journey best:
“And when it rains on your parade, look up rather than down. Without the rain, there would be no rainbow”
By no means is the transition of going gluten-free or allergy-free “peaches and roses,” but as I think about how we can raise awareness during the month of May, it’s about “looking up,” it’s about recognizing all the positives which have occurred in the gluten-free community, and celebrating all the strives advocates in our community have made.
It’s not about big acts, but rather the small acts, which we have done with great love. Whether you are 5 or 75 or anywhere in between, I feel we can all make a difference in our gluten-free community. Because as those small acts build on each other, they make a difference. This idea has brought me so much peace and is what keeps me going when I don’t feel as if I am doing enough to make a difference in the gluten-free community or in life.
What does celiac awareness month mean to you? How have you used this month to spread awareness?
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Note: Post has been updated, since it was originally published
Blogging has provided me with so many wonderful unexpected opportunities. It has connected me with others in the community, has allowed me to review and sample products, share recipes and resources, while inspiring others to live their best gluten-free life.
When we are given knowledge, we are given the power to make steps to improve our quality of life. However, as we all know changing our diet is no easy task. It is manageable, and it is possible, but it takes a lot of extra work and planning, especially in the beginning.
Just as my life seemed like it was becoming somewhat “normal,” my world has literally taken a 360 turn. While these changes had to be made, living with these additional allergies while also trying to get through finals is not the easiest of tasks. These past few days I am literally at a loss as to what to eat. Surprisingly I have not craved any of the removed foods, but it has been challenging not being able to have eggs after my AM workouts…. I definitely need to figure out a protein alternative breakfast option.
While I have loved this semester and don’t want to leave school I am getting anxious to come home because I will have more time to research and experiment and plan meals. I am especially looking forward to trying out a trial of the Gluten Freedom Project!
I came across this site when one of the co-founders, Jane emailed me in March. Prior to this I had never heard of Gluten Freedom Project, so I quickly went on the site and did some investigations. Wow, do they have a lot to offer. Not only does GFP have a 4-day free, but they have tons of tools such as menu planning, recipes, and shopping lists to name a few. Additionally they have a 8-week education program which is a combination of articles, videos and cooking demos, which will help those just going gluten-free to have a smooth transition.
When I went on the site I really admire Jan and Greg’s philosophy and thought they had a really neat career background. I wanted to know more about their gluten-free story. Today they share with you their perspective. I hope it inspires you. To learn more about the Gluten Freedom Project visit their website, or find them on Facebook.
1. What was it like as parents to have your oldest daughter diagnosed with celiac disease?
After learning that our oldest daughter, Chelsea, had Celiac Disease and needed to eliminate gluten from her diet, my husband and I were a little freaked out. It was nice to have a diagnosis and to know that her issues were treatable, but there was a long road ahead.
Although we were involved in the health field for over 30 years, we were not familiar with what gluten was, what foods it was in or how to eat a healthful diet after eliminating these foods. We were on our own to figure out the rest. Educating ourselves and figuring out a diet plan was a huge endeavor. We were getting our information from the Internet and hoping what we read was accurate. There was a lot of conflicting advice and research.
It seemed like Chelsea was improving as she cut gluten out of her diet, but she was so sensitive that there were many instances of cross-contamination that we were, as yet, uninformed about. There were many exposures to gluten because we were unaware of all the hidden sources.
When Chelsea was living on her own the last year of college, she made dramatic improvements in her health, but because of all the cross-contamination issues, she ended up eating a “safe”, but mono diet – the same foods every day for breakfast, lunch and dinner. She didn’t deviate because she knew these foods didn’t bother her. Unfortunately, she was not consuming a balanced diet. Safe, yes, but lacking in essential nutrients.
As she was eating gluten-free, I began eating that way out of solidarity with her and to understand what she was going through physically and emotionally. I kept researching and learning and we both kept adapting our strategies. I also joined a local support group and gained a lot of knowledge from the other members.
My husband and I had created a healthy eating, healthy lifestyle program in 1988 and decided to re-invent that concept to help other people deal with the issue of learning how to go gluten-free, but also eat and live healthfully.
Another huge challenge our daughter encountered was the emotional aspect of dealing with family, friends, eating in restaurants, and the uncomfortable feeling that she was being defined by having celiac disease. She felt like she was being a pain in the neck when she went to restaurants or was on a date and had to ask so many questions about food.
It was a herculean task to figure out how to help her become healthy again, but so worth the effort to see how healthy and happy she became from making these changes. She didn’t realize how good she could feel, she was so used to being in a chronic state of dis-ease. Now she’s an amazing cook, eats healthy and lives a joyously happy and healthy life.
The birth of GlutenFreedomProject.com came about because of our desire to help others more easily figure out how to eat healthy and gluten-free, how to deal with the emotional aspects of changing your lifestyle, and most importantly, how to enjoy the process. We know that if you don’t enjoy it, you’re less likely to do it!
2. What advice do you have for those trying to live healthier lives on a gluten-free or multiple allergy restricted diet?
My first piece of advice for anyone trying to make a lifestyle change is to be sure that living a gluten-free or specific allergy-free lifestyle is something that’s important to you – that you truly want to do it. Working with people for the past 30 years has taught me that to be successful with any endeavor, it has to be something that you want to do and not something you think you “should” do. Once that decision becomes a priority for you, the rest of it falls into place. Giving yourself time to wrap your head around the concept of changing your dietary habits is also beneficial. We have an article in Gluten Freedom Project called “Clarifying What You Want” that helps people with this specific process. Some people can decide to make a change quickly and others may need a month or so to prepare themselves mentally and emotionally for the modifications. GlutenFreedomProject.com speaks to both of these issues, takes people by the hand and helps them walk through the process of change until they are ready for the next step. Sometimes it’s more frustrating to start and stop and then feel like a failure because you didn’t stay with your dietary resolution.
{Embrace G-Free Note: This above note should not apply to those with a diagnosis of celiac, gluten-sensitivity, or other food allergies. You should always follow your recommend doctor orders}
Often, when you start eating in a healthier manner for your specific body needs, you start feeling better. At that point, many people are more apt to incorporate other healthier habits into their lifestyle, as well. Movement and activity can be difficult in our busy lives, but it only builds upon the “good feeling” you start experiencing when your eating habits are in line with your health. Eating well and exercising (movement that you enjoy) go hand-in-hand with a happy and healthier existence. As an exercise physiologist and health educator, I always want to include the concepts of eating healthfully, making exercise a daily habit that you enjoy and creating emotional well-being – all concepts that are incorporated in Gluten Freedom Project library.
3. What is your favorite aspect of Gluten Freedom Project?
What was important to us when developing GlutenFreedomProject.com was having accurate and reliable information that would be helpful to people who have just been informed that they have celiac disease, a gluten sensitivity or other food allergies. The Internet can be incredibly helpful, but it can be overwhelming to wade through site after site, figuring out what information is accurate and where to find great recipes and product recommendations. We’ve done all the work for people and have aggregated everything in one place.
Gluten-free products on the market are skyrocketing, but there are also a lot of processed, not-too-healthy options out there. My favorite aspect of GFP is the ability for someone to create their own menu based on their food preferences, allergies and know that what they will create is also going to be nutritious and balanced for them. We intentionally offer foods that people are familiar and comfortable with – meeting them where they are – then try to encourage improving their nutrition choices with tips and ideas. Having a grocery list allows people to go shopping once a week, which is a big time saver for busy people.
What also sets us apart from all of the other sites on the Internet is an actual 8-week lesson plan that takes all the guess-work out of how to eat and live gluten-free. Like label reading, shopping, basic cooking skills, setting up a GF kitchen, eating and hidden sources of gluten, avoiding cross-contamination and lots more.
4. What does living your best mean to you?
Living my best means to me to feel fully healthy and fully alive. Fully healthy includes eating the healthiest way possible and my body will inform me about that. Fully alive is to feel passion for something I’m doing every day. And lastly, to be contributing to others and society. Making our world a beautiful place to live.
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