So, You Wanna Be Gluten-Free?
As you may (or may not) know, I recently learned that I have multiple food allergies. Since I had the talk with my immunologist, I’ve experienced frustration on levels I can’t accurately put into words, as well as several hilarious (if you’re a true sadist) and memorable mishaps. Gluten-free existence is, by far, not a walk in the park.
Being gluten- (and other grain) free has given me back, or more accurately, given me, a life in many respects. I spent years waking up (and going to bed) with joint pain and headaches, persistent stomach issues, and rashes whose origin I never knew. I felt sick for days after having pizza with friends, and never understood why. I had acne on my face that no topical concoction could remedy. I had swelling, numbness, and tingling in my legs and feet I thought everyone experienced.
If you experience even one-fourth of the discomfort with which I’ve existed for most of my life, by all means, please, please get checked out and adjust your diet accordingly.
If you’re considering gluten-(or other grain) free without a medical reason, I’d ask you to hear me out, and, possibly, carefully reconsider.
Here are a few facts about gluten-free living you may wish to know:
Living Gluten- (or Other Grain) Free is Expensive
Gluten-free on its own is expensive. I am also unable to eat rice, corn, or oats, so I’ve got a whole other layer of confusion/frustration with which to deal. And it’s a lifestyle from which I have no choice. I have begun shopping at Whole Foods (where, yes, I still need to carefully read labels), and buy as much fresh produce as possible. Shopping at a ‘regular’ grocery store is time-consuming and unnecessarily expensive, and shopping at stores like Wal Mart is completely out. If you choose to buy gluten-free items such as bread, cookies, cake, etc.., please be aware that nothing costs below $5.00. Not pizza crust, not bread, not teeny, tiny mini muffins. And you may not even enjoy the taste or utility of the item(s) you chose. In that case, it’s six to ten dollars completely wasted, unless you can convince someone else in your household to consume it for you.
Some Don’t Take Gluten-Free Very Seriously
I’ve been investigatively interviewed by many a server in a restaurant, friends, and even family members. With each inquisition, I learn that people either a) don’t believe gluten sensitivity truly exists or b) don’t believe I have one. “So, how’d you know you couldn’t eat…?” is usually how the interrogation begins, and, by the end, I’m honestly not sure whether they believe me or not. I’ve even gone so far as rolling up my sleeves to show family what it’s done to my skin. Still, I’m not so certain they believe me. So, should you decide to go gluten-free of your own behest, please be prepared for many questions, and formulate your retorts carefully.
Not All Dining Establishments are ‘On Board’ with Gluten-Free Offerings
I’ll share a few anecdotes with you. My husband and I decided to try a popular barbecue restaurant in Providence who advertised their meat was gluten-free. When we were greeted by our server, I informed her I had a gluten allergy, and asked her which sides I could eat. She looked me straight in the eye and said, “I don’t know.” I asked her if we could find a person who knows, because, hey, it makes me sick, and she said, “Well, my boss doesn’t really know, either.” I asked if she could try to find out. She walked to the window (of the restaurant’s open kitchen), and told the cook that I had a gluten allergy, and the cook responded, “Damn! I HATE THAT! That’s so annoying! I mean, if you have a food allergy, why would you even go out to eat?” My coat and purse were in hand and we were out the door before she returned to the table.
More recently, I called in an order to a favorite Italian restaurant of ours. I asked about a particular dish, and the hostess informed me, a little too quickly, that the meal I chose was ‘okay’. I had to inform her that people usually ask the chef, who then tells them whether the meal is safe to eat or could be modified. After putting me on hold for a moment, she returned to let me know it was ‘fine’. She asked what I wanted for a side and offered one option, which was not gluten-free. I opted for pasta, which I would give to my Dad, to be kept separate in a separate container. When I returned home, about ten miles later, I opened my container to find floured chicken cutlets, atop a large bed of linguine, covered in a creamy sauce. I ate spinach salad that night.
These are only two of the innumerable experiences I’ve had thus far. If you’re ordering gluten-free, please do not expect uniform responses, people knowledgeable about gluten in general, people who care, or your food not to have gluten in it.
You Could Make Enemies Out of Friends
There’s nothing worse than attending a party, holiday, or gathering where the host has slaved over a hot stove or oven, and you have to refuse, or otherwise adulterate, their food. Eventually, they will learn your needs and modify an offering or two to accommodate you, but you’ll rarely get a full, satisfying meal. And they won’t feel they’ve provided you what you need. There are also instances where they’ll go out of their way to get or make something they think you can eat, and it will turn out you can’t. Or they’ll become frustrated when you perpetually ask how their items were made. It’s a difficult circumstance for everyone, especially well-meaning family. And your close family? Just imagine telling them you can’t go to their favorite restaurant or eat their favorite cuisine because there aren’t enough (or any) options. Or making them pore through online menus, make calls to ask questions, and report the gluten-free options to you while you drive.
You’ll Never Believe the Items that Contain Gluten
How do I say this? Like the Combo #8 from the Chinese takeout place? Enjoy it now, because you won’t be able to have it again. MSG, soy sauce, and all manner of breading and battering contain gluten. Food items you would never believe, from dry seasonings to soda to cold cuts to salad dressings to the hot chili sauce from Wendy’s, contain gluten. Even the butter at a large barbecue chain (I used to enjoy) contains gluten. Prepare for severely limited choices, especially at restaurants. If you like patties of unseasoned beef with no bun and salad with oil and vinegar (wait – it depends on what kind), you’re in for a real treat. If you’re looking for a meal like you’ve always known (and no dirty looks from the staff), do not bark up the gluten-free tree. Like liquor? Well, I hope you like vodka, because most other types of liquor (including beer) contain gluten. And, just for the record, vodka is now being made with wheat, so prepare to inspect an entire shelf or two of vodka before you find one actually distilled from potatoes. And that one will cost thirty-four dollars.
Cozy Up to Your Stove
The only tried and true way to ensure your food is gluten- (or other grain) free, is to make it yourself. If you enjoy cooking and have time, this choice is perfect. You can eat like a king (or queen) with a little ingenuity, fresh ingredients, and time. But it takes time. And you will most likely have to omit and/or substitute items. You must also be willing to accept the fact that there are some foods you may never eat again, or, at least not the way you’ve always known.
For anyone considering going gluten-free as a health-conscious, or “diet” option, I would strongly urge you to consider otherwise. Gluten-free living has roadblocks and detours that I, had I not discovered my allergies, would be less than enthusiastic about overcoming. Between the cost of my quality of social interaction (i.e., dinner and a movie with my husband or a drink with the girls) and the actual cost of living gluten-free in time and money, were I able to avoid these behemoth sacrifices, I would.
As far as my own health is concerned, though, I am many times grateful for the enormous gift my immunologist has given to me. I can play with my children without pain, I’m not swallowing Advil (which further ruins your stomach, by the way) daily like Chiclets, and waking up in the morning is no longer an activity I dread. Truly, on a personal level, the benefits outweigh the costs.
The world has opened up for me. I just wouldn’t want to see it narrow unnecessarily for you.
Posted on January 16, 2013, in Food Allergies, Life and tagged food allergies, food sensitivities, Gluten, Gluten-free diet, Special Diets, Whole Foods. Bookmark the permalink. 26 Comments.
Wow, I can’t believe that restaurant in Providence!!! I’ve had food allergies my whole life and only had one bad allergy experience at a restaurant where the waitstaff was downright rude. It was at a Chinese restaurant (also in RI). That is so awful – way to lose a customer!
And gluten is really in the most strange places. Did you know it’s in Twizzlers?? It’s fine because I don’t eat them, but I never would have thought wheat flour would be an ingredient.
And it shouldn’t be. I really think all commercially prepared food needs to be recalled and started over from scratch. I also know that’s never going to happen.
It is easier to tell you what I can eat, than tell you what I can’t due to allergies. I NEVER eat out and the issues that causes you can’t even begin to comprehend. Right now trying to figure out how I’m going to gracefully get through my own daugther’s wedding. Wedding’s are always “special” to deal with.
People in genral get so insulted if you don’t eat something they’ve gone out of the way to make. It’s not that you don’t appreciate the effort, but in my case it just won’t make me sick, more than likely I’ll die. Do they really want that on their shoulders for the rest of their lives?!
Like you I could write a book about this, and yes, I’ve had servers look down at the food I brought from home and say “yeeewww are you really gonna eat that?!” Uh, thanks, not now.
My all time favorite insensitivity is when someone looks at my little size 4 frame and says “oh, that’s how you stay so slim. Wish that’d happen to me”.
Watch what you wish for.
I know. People are ridiculous, and they don’t make things any easier at all.
People seriously say some of the most rude, insensitive things! I agree, people do seem to also get insulted if you don’t eat something they’ve gone out of their way to prepare. I understand why they do, but I don’t want to constantly feel like I’m a disappointment because I’m advocating for my own health and life.
Been doing a gluten free diet for my daughter who has celiac disease for 14 years now, the second daughter was having issues with migraines and vertigo as well as bloating/gas/diarrhea after eating pizza so I am aware of how pricey this can be…here is the trick to eating out…first ask the hostess if there is a gluten free menu..many places now have one, even PF Changs, the Outback and a few other popular chain restaurants, more upscale restaurants can accommodate your diet especially if you call ahead of time and ask to speak to the chef and if they do nt do GF if the chef knows when you are coming they will accomodate you. Most places that serve grilled steak or chicken can do this, you ask them not to use any sauce. Traveling? many resorts have GF options..Disney world is phenomenal and their chefs are all well trained. My daughters love lettuce wraps and we manage to make some interesting concoctions to go into them. My girls are nto corn free so inexpensive corn tortillas from the grocery store are my best friends. We buy Schar brand bread since they make baguettes and make homemade croutons or subs with the bread…Williams sonoma sells a flour called cup for cup that while pricey at $20 per bag is the best replacement I have found. Dunkin DOnuts is testing a new Gluten free line of muffins..I shop often in regular grocery stores since many in my area have natural food selections and gluten free items. The kids eat grilled chicken, steak, fish, Dietz and Watson deli turkey and cheese since they are GF. I know you are busy but it gets easier and less $$ once you have an idea of what you like and do not like
try celiac.com or on facebook like the celiac support group at chiidren’s hospital boston they have lists of GF candy and other products ….also beware of natural hair care products because many can have wheat germ etc and my celiac daughter gets very sick from them
LOVE PF Chang’s! They are GREAT with their GF items. Disney was good, too, though I had to do an oral dissertation in every restaurant I attended. I wish I could eat corn, but it almost bothers me more than wheat. And it’s in EVERYTHING, too. So complicated. I want my food to be what it says on the labels, and it never is.
Half of us in our family are now GF out of necessity. I do shop at Wal-Mart, because it’s closer to us and they’re actually great at labeling their brand. Plus, I can get meat and produce. It’s not usually organic, but that’s not something I choose to worry about.
Eating out is hard. I always ask now, immediately, to see a gluten free menu, AFTER finding a restaurant using the app on my phone. Not fun, but necessary.
I don’t think it’s bad for people to “go gf” as a “diet”, if that means cutting out processed foods and focusing on produce and meats. They don’t have to worry about cross-contamination, though, and if they’re eating loaded baked potatoes and fatty steak every night, they certainly won’t be losing weight.
Oh, I hear you. I go to Wal Mart for everyone else (and for other stuff), but it’s really hard for me, mostly because of the corn. Corn syrup and corn starch is in almost everything. And that’s the main contributor to my rashes. I have to be VERY careful, because once I get the rash, it takes a REALLY long time to go away.
As far as diets go, what I was taught was one should never cut out an entire food group. I do think moderation is still the best way to go, if one is able to. I’m totally with you on the processed foods. I don’t think any of us should have to eat them.
Just a random, but liquid aminos is supposed to be a good alternative to soy sauce. I have a bottle in my pantry now but I haven’t had to eat it yet. Looks just like soy sauce and is gluten and MSG free. I found it in the organic section at Kroger.
I use Tamari, which is essentially soy sauce without the wheat. It’s not more expensive and tastes exactly the same. I, unfortunately, don’t have any experience with liquid aminos.
I’ll keep Tamari in mind! I’ll let you know how the liquid aminos is. I just need to remember to take it to sushi with me. I do okay with rice at sushi (other than bloating) but the MSG makes me feel a little weird.
I don’t understand what “gluten” is. Why is it used in everything? I know a lot of people who are gluten free, I don’t know if they’re all because of allergies though. I guess I should be less judgey….sorry for that.
Gluten is found in items containing wheat, and some other items (like MSG) naturally. I don’t know why it’s in everything, either. It shouldn’t be. I think gluten-free is a bit of a fad. They talked about it briefly on 20/20 a few months ago, and people they interviewed were talking about being gluten-free, and couldn’t explain why or what gluten actually was, beyond, “It’s bad for you.” Which it’s not. I can’t process it, which makes it bad for me. It isn’t bad for people who can process it.
First thing to say, I love your Blogs, and this topic I found very interesting, it helped me understand and appreciate the condition. I do have a question, I suffer with IBS- Irritable Bowel, do you know if foods and drinks with Gluten in them aggravate my condition?? I look forward to your next great Blog.. Dee x
I think it depends. If anyone has a question, I always advise that they find an immunologist to conduct blood tests for food allergies. I never would have known myself had it not been for the blood tests. I can tell you that it bothered MY stomach, though. Terribly. I had constant discomfort and indigestion. Once I stopped eating all I was allergic/sensitive to, my stomach’s been very calm.
We deal with this a lot and I agree with everything you said. My younger daughter has a diary-allergy and is soy- and gluten-sensitive. Everything out of our normal routine is hard and I dread when she starts school in a few years. We stopped eating out for about 6 months because it was impossible to figure out all the hidden ingredients in foods.
Yes. I agree. I’m trying not to give up that portion of my life, or just find something that works, but I can’t eat corn, either, and, let me tell you, corn syrup/corn starch is in EVERYTHING. And I break out in a rash every time I eat it. That’s how I know there’s a corn product in what I ate. It does come to a point where it’s not worth it, though, and when I have the time and the motivation, I cook as much as I can.
I’m sorry you have a gluten allergy, but am so glad for you that you’ve figured out what it was that was bothering you so much. My sister (and blog partner) has had to adopt a largely GF diet because her husband has a sensitivity and she has done a lot of experimenting with simple, cheap GF cooking, because as you say, in order for it to be affordable, you really need to make it from scratch. I’m with you on the GF prepared items – too expensive and mostly cardboard-y in my experience. Given that it IS in everything, I think experimenting with cutting back would probably do a lot of folks some good because IF you cook, it is a clear line in the sand for processed foods. I can’t have dairy and frequently lunch with a friend who can’t have A LOT of things. We’ve found a few super nice places and will often just order off menu “Can you just make me some______?” her favorite off-menu order is eggs with spinach. Too simple to refuse to do and hard to screw up.
Yes! Some places are great. If they can make you something, they do. Other places, well, you learn as you go!
Are you gluten sensitive or do you have celiac? My daughter has celiac disease and this is an autoimmune disorder and not an allergy. There are a lot of people who call celiac an allergy and it is not, and it is also not a fad. We have a family history of celiac disease going back many years and the only way to treat it is by following the gluten free diet. I think so many people have jumped on the gluten free band wagon unnecessarily and making it into the ‘it” trend right now and this is causing a lot of people to raise their eyebrows when we ask for gluten free menu items.
What is gluten? Gluten is what gives foods made from wheat, rye, barley their elasticity and makes the dough stretchy and nice to eat. It is a protein that is found in these products ..corn also contains corn gluten but for most celiacs it is safe to eat. The reason a lot of GF foods can taste flat and rather cardboardish is the absence of gluten, that is very difficult to replace. The best GF products come from the the right blend of flours and xanthum gum to mock the gluten.
As for moderation…people with celiac can not consume any gluten at al without causing damage to their intestines, even the smallest amount of gluten can cause 6 months worth damage to their guts. Now if you are gluten sensitive you can challenge it by adding small amounts of gluten into the diet once a year or so, and many celiacs find once they have been on their GF diet for 6+ months they can consume dairy products or other foods that once bothered them. Corn however is starting to become a big offender in the food allergy spectrum. Corn, dairy, nuts, and wheat are your biggest offenders.
I am not very good at keeping up my blogs like you (there are not enough hours in the day and my children have sucked my brain cells away slowly and painfully over the years) but I have some tips on theglutenfreemum.wordpress.com
I don’t know who you’re responding to. Are you responding to me or the comments?
Me? I’m borderline celiac. My first test, I was a 3 (neither celiac nor NOT celiac), which should have been followed up with an intestinal biopsy, that I refused. I had a blood test last year (a more specific one), and I have antibodies, but not so numerous to be considered celiac. So, call it what you will. It’s a sensitivity, but I present with classic celiac symptoms.
If you’re referring to me talking about moderation, I was talking about diets in general, not a diet excluding or including gluten.
I am lactose intolerant as well. Always have been. This hasn’t changed.
I am lactose intolerant probably celiac but like you refuse to get biopsied. I get upset when people talk about celiac being an allergy or call it a fad because it is not a fad for people like my daughter, who by the way was told that her issues were not as severe as other children with food allergies. I hope you find some relief from your food issues, there are definitely ways to eat GF on the cheap it just takes a lot of planning
I found you by accident through “The Happy Logophile” whom I discovered through “Twinisms”. Anyway, I was having many different digestive issues, headaches and migraines, joint pain and stiffness and sleeping problems. I was gaining weight in spite of almost daily exercise and smaller portions and “healthy” foods. After many different doctors, all telling me one thing or another, (early menopause to IBS to Celiac) different pills, etc. I became so frustrated, I gave up and began just dealing with symptoms. I even was tested for food allergies, but tested negative. I tried gluten free just to see if it would help, no luck. Then I heard about this new “diet” called “The Plan”. What a difference it has made for me! It begins with the least reactive foods the body can eat, and slowly adds new things in very small amounts. It has great recipes which are delicious, and I feel better than ever and was finally able to lose the weight, I’m never bloated or gassy anymore unless I eat something I react too, my headaches are mostly non-exsistent. I can eat in restaurants and I know what I can safely eat and what I react too. I can always go back to my “safe” menus and feel better in a day. It may work for you too. Good luck!
Thanks. I’m good, now. I know what I can and can’t eat for the most part. That is essentially what I had to do, trying grains one by one. And I was in the same situation as you. No matter what I did, I couldn’t lose any appreciable weight for any extended period of time. Those foods were wreaking havoc on my body.
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