Being allergic to gluten is something that plagues millions of people, but I never thought that I would be one of them. Before starting college, I knew very few people who had a gluten allergy or celiac disease, which is a medical condition linked to a person's inability to digest gluten. The more people I encountered in my everyday life, however, the more I learned about the consequences of having a gluten allergy and its side effects. I felt sympathy toward those who had a gluten allergy because I could not imagine following a diet that prohibited wheat and other types of gluten. Despite these initial feelings, I discovered that following such a diet was not only possible but also essential, and that it actually improved my physical wellbeing and happiness.
Gluten allergies became prevalent in North America starting in the last quarter of the 20th century when processed foods, often rich in gluten, began to replace homemade meals. Gluten is a staple part of the modern American diet, and is found in wheat, rye, barley, and possibly oats. As Dr. Al Sears points out, “Gluten isn’t part of our native diet. So it’s natural that our bodies reject it” (Sears). People with gluten allergies must read food labels to insure that their food is gluten-free because processed food producers often add gluten ingredients to soups, dressings, and sauces. Furthermore, people with gluten allergies should not consume food that has come into contact with gluten because the food may contain trace amounts of gluten if it was prepared in a facility or on equipment that also handles gluten products. Many large grocery stores and health food stores offer a selection of gluten-free breads, flours, and pastas in response to society's growing awareness about gluten allergies and celiac disease.
Celiac disease is a medical condition where gluten cannot be absorbed by the body and damages the lining of the small intestine. The small intestine contains millions of tiny hair-like protrusions called villi, which are responsible for absorbing nutrients from food. When a person with a gluten allergy consumes gluten, the body's autoimmune system reacts to the foreign substance, and the villi flatten and impede the absorption of nutrients (Washburn iii). The National Foundation for Celiac Awareness estimates that celiac disease affects one in 133 people or approximately 3 million Americans (celiaccentral.org). However, nearly one in 30 people experiences a gluten allergy without the symptoms of celiac disease (Samuel). Most people’s gluten allergies are misdiagnosed, and there is strong evidence in research studies coming out that the majority of people in the world, especially those of northern European descent, actually have some sort of allergy to gluten (Brown).
Scientists and doctors believe that celiac disease and gluten allergies develop in three ways. A person may inherit a gene which makes them incapable of digesting gluten, a person may develop the allergy through exposure to environmental agents related to illness or infection, or a person may develop the allergy during infancy by ingesting gluten before the stomach barrier has fully developed (foodreactions.org). Most cases of celiac disease or gluten allergies are hereditary (Adams). Whether a person is born with a gluten allergy or develops it later on, the gluten allergy remains for life. Many doctors still attribute patients' gluten-related symptoms to other factors because research and knowledge on gluten allergies are relatively recent and limited. Patients who are misdiagnosed may spend a lifetime taking incorrect medications when they could have solved all of their problems by going on a strict gluten-free diet. Also, a person with a gluten allergy who fails to eliminate gluten from his or her diet may experience a wide range of ailments including vitamin deficiencies, reduced blood flow to the brain, thyroid disease, and even cancer (Sears).
Gluten allergies manifest in a variety of ways, and can cause a wide range of symptoms. Prior to learning about my own gluten allergy, I frequently experienced migraines, acne, feelings of illness, bloating, fatigue, muscle weakness, mild depression, iron deficiency, vitamin D deficiency, and a compromised thyroid. Other complications that people with gluten allergies may experience include abdominal cramping, anemia, diarrhea, gastrointestinal issues, infertility, nausea, vertigo, trouble focusing, narcolepsy, panic attacks, vomiting, and weight loss or obesity (Adams). If ignored, gluten allergies may lead to chronic skin conditions, crippling arthritis, or other very serious conditions. A simple blood test can determine whether or not a person is allergic to gluten.
When a patient visits a doctor and complains about symptoms, he or she usually leaves the office with prescribed drugs that mask or alleviate the symptoms. This approach typically does not resolve why the symptoms are happening in the first place. I was raised by parents who believe in addressing ailments through all-natural remedies. However, none of the herbal products my parents found in health magazines, none of the concoctions they construed from natural ingredients in our pantry, and none of the vitamin supplements they gave me helped with my most serious issue: migraines. I experienced approximately three to four migraines per week from age 12 to 20. In December of 2010, a month before my 21st birthday, I decided to visit Dr. Carol Brown, a naturopathic practitioner, for a solution to alleviate my worsening headaches.
When I met with Dr. Brown, I told her my symptoms associated with the headaches, and she asked me to hold up my right hand, which is my dominant hand. She took one look at my pinky finger and said, “I think you have an allergy to gluten” (Brown). I was stunned that I might have a food allergy; it was something I had never considered before. I was also surprised that she would make such a serious diagnosis based on looking at my hand. I later asked her how she knew that I had an allergy from the pinky test, and she stated, “If the top of your pinky falls below the top joint line of your ring finger when your hand is extended, then there is a good indication that you have a gluten allergy” (Brown). This method is not completely accurate for everyone, but it was for me.
After that first meeting with Dr. Brown, she suggested that I get my blood drawn to check if I had the genes for a gluten allergy, and if years of eating gluten had damaged my thyroid. I could not believe the possibility of having a gluten allergy because eating gluten products never caused me to feel physically ill, or so I thought. My diet revolved around eating pasta, macaroni and cheese, sandwiches, and baked goods almost daily. However, these foods were making me sick, and I just did not know it. For the next month and a half, I continued to eat my normal diet, which contained a large amount of gluten. I figured that if I was allergic to gluten, then I might as well enjoy the last few weeks I had of eating my favorite foods.
On February 11, 2011, I went to a follow-up visit with Dr. Brown, saw the lab results from the blood test, and learned that I was allergic to gluten. I was not very surprise because, in a way, I had been expecting those results. She informed me that both of my parents had given me a gene for the gluten allergy, and that I had been allergic to it my entire life. For two decades, my body had been fighting off the gluten I consumed. This made me prone to illnesses and other medical issues because my immune system was preoccupied with the allergy. Dr. Brown explained that my extended amount of gluten consumption had damaged my thyroid, an organ that utilizes fats, proteins, cholesterol, and carbohydrates to regulate and stimulate the body’s metabolism, cells, nerves, heart, and brain (thyroidabc.com). My test results came back at a numerical value of 1.99 out of 2.0. Based on the blood test results, she asserted that if I continued to eat gluten for even one more year, my thyroid would suffer irreparable damage and I would have to be on medication for the rest of my life to keep my thyroid in balance, which is the case when people reach a value of 2.0. I welcomed the gluten allergy diagnosis because it finally provided an explanation for my headaches and other ailments.
Although I was expecting those results, my world was still turned upside down. What was I going to eat? Would I be able to stick to such a limited diet? I had so many questions and so few answers. Eating gluten my entire life was slowly destroying my body and immune system. Understanding how serious this was, I took it upon myself to stick to the gluten-free diet and make myself better.
I began my gluten-free diet after my follow-up visit with Dr. Brown. The first five months were the most challenging because my diet changed drastically and I experienced gluten cravings. Oftentimes, people who are addicted to a substance gradually reduce the quantity they consume until they no longer yearn for it. In my case, I recognized the importance of eliminating gluten from my diet immediately because gluten allergy research suggests that when a person who cannot digest gluten consumes any amount of gluten, it damages the body. Every time gluten enters the body, it stays there for two weeks (Brown). This means that it is technically doing harm to one’s body for that entire extended amount of time even if only a tiny amount has entered the body. My withdrawal symptoms included irritability, frustration, and dreams about eating bready sandwiches and cake on a nightly basis. By July, however, I had adjusted to a healthier diet, and I no longer craved gluten.
My body experienced significant changes as a result of the gluten-free diet. First, I noticed that my migraines lessened in severity and frequency. From February to December 2011, I averaged approximately one migraine per month. Given my previous average of three to four migraines per week, or twelve to sixteen migraines per month; this was a tremendous improvement. Second, I noticed that I was happier and less prone to bouts of depression and self-doubt. Overall, I felt more energetic and capable because my immune system was able to fight off illnesses that previously would have kept me bedridden for days. Unfortunately, perhaps as a substitute for gluten, I have begun to eat more candy, ice cream, and gluten-free foods that are rich in sugar and sodium to enhance their flavor. To improve my health even more, I will have to reduce my sugar intake as a next step.
This past October, I underwent an experience where I gained an understanding of the full force of my allergy. While at a Perkin’s restaurant with my family, I ate several mouthfuls of rice pilaf, which was labeled as “wild rice” on the menu and hidden under a chicken breast. I consumed almost all of it before I realized what I was eating. I assumed that I would get a migraine within an hour, which was typical for me with accidental gluten consumption. However, this migraine did not ease up despite the multiple aspirin I took, and when that did not work, I tried to sleep the headache away. Within a few hours after ingesting the pasta infused rice, I experienced an extreme migraine, dizziness, nausea, and vomiting that lasted well into the next day. I could barely see because the migraine had spread to my eyes, and I stumbled around from my bed to the bathroom. I felt miserable, and it only took a few grains of pasta to severely upset my body.
Gluten impairs my immune system and overall health, and the consequences of my gluten allergy are most apparent when I accidentally consume gluten after weeks of being gluten-free. Therefore, part of my daily routine is checking food labels at grocery stores, asking waiters and waitresses for a gluten-free menu, or asking chefs which items on the menu are gluten-free. If the food labels have any indication of gluten, they are off limits. This means no bread of any kind unless it is labeled gluten-free, no processed foods, no canned soups, and no Asian cuisine unless they use gluten-free soy sauce and contain no MSG.
I have also grown accustomed to explaining why I cannot consume certain foods or beverages, such as beer or malts. After notifying people that gluten is found in wheat, rye, and barley, the conversation often turns to other food items, most commonly potato chips and French fries, and whether or not I can eat these items. I explain to people almost daily that potato chips and fries are made from potatoes and not gluten. My friends and family members who follow a gluten-free lifestyle agree that potato chips and French fries are the most frequently mistaken food products believed to contain gluten, and they are also asked about whether or not they can consume them.
My close friends and family understand the importance of my diet and enable me to have input when choosing a restaurant. However, when I go to a new restaurant, or a place where the staff are uninformed about gluten allergies, I am very cautious and eat foods that I know with certainty are gluten-free. My default meal is a salad, without dressing or croutons, which unfortunately does little to satisfy extreme hunger or cravings for proteins or carbohydrates. If I am willing to take more of a risk, I will order a hamburger or another type of sandwich without the bun or bread. However, some restaurant and deli meats are either injected with gluten or use gluten fillers, so one must be careful about what is safe to consume, which is done by asking or reading labels. Some restaurants also offer gluten-free bread, hamburgers, sandwiches, pizzas, and pastas, which vary in terms of quality and are usually more expensive than regular meals.
Fortunately, I do not have to go on my gluten-free journey alone. I am surrounded by family members who are gluten-free or appreciate a gluten-free lifestyle. My mother is my strongest advocate. She began researching and following a gluten-free diet as soon as I was diagnosed with the allergy. She now prepares gluten-free dishes for our family meals, and constantly keeps me informed about new gluten-free products. My older sister, after learning about my diagnosis, began a gluten-free diet to regulate a skin condition and joint problems. She sometimes strays from the diet when she travels, but she has stated that having my encouragement to follow the diet inspires her to stay on track. My boyfriend’s family has a history of celiac disease, so they also are supportive of my dietary needs. Last but not least, I have many friends who express concern over what and where I can eat. With this kind of support, and the knowledge that my words and actions inspire other people to lead healthier lives, it is easy to be dedicated to a gluten-free diet.
As more and more people are discovering that they have gluten allergies, a greater number of restaurants and stores are catering to gluten-free living. However, people with gluten allergies or celiac disease still must examine ingredients and preparation processes because even traces of gluten can contaminate food. For instance, a pizza parlor that serves gluten-free pizzas should have separate ovens to bake the gluten-free dough to insure that the pizzas are truly gluten-free. There are also many Internet sites that offer support and advice to people who are learning to manage a gluten-free diet, but the best way for a person to succeed is by checking the contents of a meal before consumption and surrounding himself or herself with supportive individuals.
A gluten-free lifestyle is a struggle, but it is not impossible. In order to succeed with the diet, one must approach the lifestyle change with a positive attitude and the understanding that being gluten-free will ultimately enhance his or her physical and mental wellbeing. Now, almost a year into the diet, I once remember thinking about how I could never live without being able to eat wheat, but it is not such a bad thing to give up. Becoming gluten-free has been one of the most difficult, yet life changing experiences for me. I look forward to living the rest of my life with fewer ailments, better health, and greater happiness.
Works Cited
Adams, Scott. "Unsafe Gluten-Free Food List (Unsafe Ingredients) - Celiac.com."Celiac.com. Celiac.com, 2011. Web. 16 Nov. 2011. http://www.celiac.com/.
Brown, Carol. "Gluten Allergies." Personal interview. 11 Feb. 2011.
"Celiac Disease Facts & Figures." Celiac Disease Symptoms and Gluten-Free Diet Information. National Foundation for Celiac Awareness, 2011. Web. 16 Nov. 2011.http://www.celiaccentral.org/Celiac-Disease/Facts-Figures/35/.
"Celiac Disease & Gluten Intolerance." Food Reactions. Foodreactions.org, 2005. Web. 04 Dec. 2011. http://www.foodreactions.org/gluten/.
"Importance of Thyroid Gland." Thyroid Treatment. Thyroid, 2011. Web. 16 Nov. 2011. http://www.thyroidabc.com/importance-of-thyroid-gland/>.
Samuel, Douglas. "Gluten Allergy Symptoms." Gluten Allergy. Douglas Samuel, 2011. Web. 16 Nov. 2011. http://www.allergy-details.com/gluten-free-diet/gluten-allergy-symptoms/.
Sears, Al. "Gluten and How It Affects Your Body." Al Sears, M.D. Al Sears, M.D., 2011. Web. 04 Dec. 2011. http://www.alsearsmd.com/gluten-and-how-it-affects-your-body/.
Washburn, Donna, and Heather Butt. 125 Best Gluten-free Recipes. Toronto: Robert Rose, 2003. Print.
Works Consulted
"Gluten-Free Diet." Celiac Disease Foundation. Celiac Disease Foundation, 2011. Web. 14 Dec. 2011. http://www.celiac.org/index.php?option=com_content&view=article&id=138&Itemid=239.
