support

Why do I care what gluten is?

For the most part, you don't really need to know.  However, being aware to what gluten is, is the first step in being supportive to your gluten intolerant friends and family.

How do I be supportive to my gluten intolerant loved ones?

Here are some suggestions, but please know the fact you're here reading this blog proves you're already supportive! Living with these gluten issues comes with a lot of trial and error.  Don't feel bad when you slip up, that's proof you're trying!

Ten Tips for Being Gluten-Free Supportive

1. Every time you see a product or recipe that looks good and is "Gluten-Free" take a minute to forward the link or send a picture to your gluten-free loved one.
2. Ask your friend what gluten free food they've had recently that they enjoyed.
3. Give your friend encouragement during the holiday season, when it's the most frustrating to overcome.
4. If you're hosting a potluck, send a list of the top known food allergens to your guests.  Ask your guests to put a small label on their food if it includes one of the allergens.
5. When you're invited to a potluck, bring a dish that doesn't include any of the common food allergens.  Or consider making a dish that the guests will know is clearly gluten free.  Encourage any friends attending with you to do the same.
6. When inviting someone to eat with you for the first time, ask them if they have any food allergies.
7. When inviting someone gluten-free, research briefly beforehand.  Are there any restaurants in the area know to be entirely gluten-free?  If so, this would be the best first choice.  If not, consider a restaurant that has a separate gluten-free menu or has gluten-free items clearly marked on the menu.
8. Don't offer your gluten-free friend food unless you're confident it will be safe for them.  
9. When you visit a restaurant and notice they're gluten-free friendly (such as having a whole menu dedicated to gluten-free), let your GF friend know.
10. Avoid cross contamination.

What is "Cross Contamination"?

Strength of sensitivities to gluten differ on the individual. Some people are so sensitive that they can have a reaction that lasts day due to the smallest amount of cross contamination.  Here are some tips for avoiding cross contamination:

• Place gluten-free items above gluten-containing items in the pantry and refrigerator, so gluten particles don't fall or settle into gluten-free foods.
• Identify gluten-free foods with an indelible pen or stickers.
• Thoroughly clean all dishes, pots, pans and utensils between uses.
• Purchase a second, gluten-free toaster.  Buy a separate waffle maker or bread maker if the one the family uses doesn’t have parts that can be disassembled and placed in the dishwasher.
• Have two sets of condiment jars or a squeezable condiment container, reducing the risk of contaminated spoons getting dipped into your mustard, jam or peanut butter.
• Don’t use wooden spoons or cutting boards that also are used to prepare gluten-containing foods because the spoons and boards can harbor residual gluten and bacteria. Metal or plastic are better options.  Use a separate set of cutting boards for gluten-free food prep.
• Cover shared grilling surfaces when barbequing because unless the grill reaches 500˚F or higher for 30 minutes or longer, grilling won’t eliminate any residual gluten.
• When planning parties at home, prepare a buffet of foods that are 100% gluten free to prevent accidental cross-contamination among family members and guests.
• In supermarkets, don’t buy unpackaged foods stored in bins. The scoops used to place the foods in bags or containers may have been previously used on nearby gluten-containing foods and may not have been sufficiently cleaned.
• Use different colored stickers to distinguish between gluten-containing and gluten-free products in the pantry and fridge.
• Purchase a colander in a different color for gluten-free foods so it doesn’t get mixed up with the colander used for gluten-containing foods.
• Buy gluten-free grains that are certified gluten free to ensure cross-contamination didn’t take place during processing.
• Buy gluten-free flours marked as gluten free from reputable companies that are more likely to test for gluten.
• Avoid purchasing imported foods. Other countries may not abide by the same gluten-free standards as the United States.
• When dining out, always ask
• The food be in its own separate and thoroughly washed pot or pan.
• The cutting boards and utensils be separate and thoroughly cleaned.
• That the food handlers change their gloves.

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a diagnosis

Our society isn't perfect.  I learned during my period of illness that it is hard to find support when your illness doesn't have a name.  If you'd like to read about what life is like being undiagnosed, this short post is very accurate for my experience.  I found that when I started listing all my symptoms, it made it easier for others to understand.  But who wants to go around listing all their miseries?!

After 1-2 years of declining health, thousands of dollars spent in healthcare, over 50 doctor appointments, hospitalizations, I think I may have my diagnosis now.  My allergy skin test this morning revealed I'm allergic to pork, cow's milk (not the same as lactose thankfully!), onions, and almonds.  I didn't react to the wheat, so he suspects I'm only intolerant to wheat. When I eliminated wheat from my diet, I started feeling better, but not healthy.  These unknown and undiagnosed other food allergies could be the cause.  He thinks once I stop eating all 4 foods I'm allergic to, and wheat that I'm intolerant too, that I should see my immune system improve.

With my many doctors visits, I've been given answers before, and we discovered they weren't correct.  Here's to hoping I'm done searching! .. and I'm excited by this diagnosis! But why, Rachel?! Having to eliminate these 5 foods from your diet will be a hassle.  I want to tell you why, and I want you to never forget.
Never under appreciate when your illness has a treatment.
I've learned so much about autoimmune diseases and chronic illness recently. I've personally experienced how hard life can be when you can't do anything to control your body. I know having surgery, taking medications, or eliminating food from your diet for life as a treatment can be a hassle.  The other (and not discussed enough in our society option) is to not get better.

I guarantee the strongest people you know are the silent warriors fighting chronic illness. The following are some of my favorite quotes from some of these warriors.  Here is the post with all 25 quotes if you'd like to learn more.

“I’m not lazy. I’m in pain, exhausted and quite possibly depressed because I feel useless and cannot make others understand what I go through on a daily basis.” —Jodie Farber Brubacher

 “When I’m pushing through… I’m really pushing myself too hard.” —Debra Declue

“I live a double life. What you see when I am at work: someone who is well put together, always dependable, smiling, will always tell you she is doing fine. My reality: I’m a mess, in so much pain, my smiles are forced, sometimes I have to find a quiet place to cry. But it’s much easier for me to fake it because coworkers don’t want to hear my truth day after day.” —Amber Weller

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Glue

Gluten (from Latin for "glue") is a mixture of proteins found in wheat, barley, rye, some oats. It is truly like glue for baked goods. It holds the final product together, keeps the product from being crumbly, and gives the product it's airy texture and elasticity. Without gluten, it is exponentially harder to make baked goods that taste good, aren't as dense as a rock, don’t have double the calories, and don't crumble into a million pieces.

Gluten has recently become my biggest fear. The daily activity of eating used to be one of the highlights of my day. Currently I consider it a chore and one I dread. I’m confident it’ll get easier as time passes. Today, I am too scared to dine out. Not only do I have to explain to the staff what gluten is, but also how to avoid cross contamination. So far the majority of my dining out experiences have resulted with “gluten flu” as I call it. It’ll get easier. Right?

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