With truly tasty GF treats flooding the market place, life as a gluten intolerant becomes easier every day. Or does it? I am amazed, after fourteen years on a supposedly GF diet how often I get whammied by some hidden gluten resulting in violent cramping in the middle of the night, mad sprints to the bathroom with unpredictable diarrhea, and a matching-limbed rash up and down the insides of my legs.
As a health food, organic fruits- of-the-land foodie kind of gal with a nutrition background, how do these surprises continue to happen?
Two words–hidden glutens.
I am talking about things we normally think of as safe: red wine, hairspray, foods labeled GF, and on and on.
With a full blown case of Celiac disease, not a mere sensitivity, I seem to be vulnerable to even one molecule of gluten. After fourteen years of religiously adhering to the diet, my body has become more pure and more sensitive to even one hidden gluten molecule. I am on a mission to ferret out those hidden glutens that take me down, accidentally, even when I am doing my own cooking and trying desperately hard NOT to ingest one molecule of gluten or let one molecule of gluten be absorbed through my skin.
Ironic, how someone that loves the sensuality of food, someone who blasts Il Divo while chopping onions, someone who savors every smell, texture, and taste of each bite can have a disease where that very food can be her demise.
So…yes, I am on a hunt to find the hidden glutens wherever they reside, so that I can enthusiastically continue to enjoy one of the true delights of living in a human body…food!