Back in the spring, Elisabeth Hasselbeck came out with a book about going gluten-free, which she plugged all over national television, the Internet, really any place she could. My mother saw her on Good Morning America one day and she called me.
“You wouldn’t believe what I saw today on TV,” she told me. “Don’t you know someone who has celiac disease? Do you think that’s what is wrong with you?”
I told her that it’s certainly a possibility that I’m allergic to wheat and wheat products, but that I doubt that’s all that’s wrong with me. I mean, come on people, YOU KNOW ME. Cutting out wheat will never fix all this, my friends.
Anyway, so I did some research, some food shopping and I tried going gluten-free for a while. Symptoms of gluten intolerance can range from gastrointestinal distress (doesn’t that sound much better than diarrhea/toots/general malfeasance of the behind?) to skin irritations to anxiety and depression, and respiratory problems. Well. There are a couple of things to consider here: 1) to know whether you truly have celiac disease or not requires a trip to your doctor where you’ll have a blood test at the least or an intestinal biopsy at the most, and 2) EVERYTHING UNDER THE SUN HAS WHEAT IN IT. No lie. Check the soy sauce bottle. Look at the corn muffin mix. I’m not kidding you. Finding gluten-free stuff is, well, difficult.
Despite all of this, at the beginning of summer I was desperate to relieve my own symptoms, which were partly gastrointestinal, but mostly respiratory. I could not for the life of me figure out why, after most every meal, I had coughing fits. My nose started to run, my head became congested and I was all, WTF with the summer flu, man? So I headed off to Whole Foods and Trader Joe’s and all the other places that sell GF products and I spent, oh, a million dollars stocking my pantry with items that hopefully wouldn’t make my insides feel like a war zone anymore.
And I really was doing well, I mean, I was ordering separate plates of this and that and asking if the s0-and-so sauce had flour in it and then one day – I don’t even remember the day – it got too hard. I feel certain I was confronted with some kind of conundrum, like OMG there’s a pizza over there, don’t let it see me, PLEASE don’t let it see me, and I caved. Going gluten free is kind of like going on a diet, except that instead of losing weight, you’re shedding these really awful symptoms instead of pounds. If cute little Elisabeth Hasselbeck can do it, for sure I can too, right?
Wrong.
I caved the one day, cheated the next, was good for a two or three day stretch and then was at it again. Gluten is my crack. It’s my caffeine. It’s in everything and every day it taunts me. See, most people with celiac disease have symptoms that are so horrific they wouldn’t dream of consuming even a crumb if it had been a neighbor of wheat flour ever in its lifetime. But me? Not so much. So what if I start coughing? It won’t last forever. So I’m a little, er, gassy? I’ll hide in the bathroom for a while. Not a problem.
But it is kind of a problem, really. Just like a diet full of fresh fruits and vegetables and lean meats, going gluten free made me feel terrific. I’d do it every day if it weren’t so hard. Isn’t that like everything in life, though? If you have the will, we have the…weight loss program for only $9.95 a week plus tax and the cost of food and shipping and handling. Or the aisle upon aisle of gluten free products sure to cure what ails you (but which also may boost your carb dependence and jack up the scales a little).
What’s a slightly gluten-intolerant girl to do? Give up pasta forever? Never enjoy the warm embrace of brioche again? I don’t have the answer, but I will tell you this: there’s a loaf of bread in my freezer and I can hear it laughing at me right now.
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