Tag Archives: Celiac Disease

Living with Celiac Disease

w20130909GFCupcakes
Gluten Free Banana Cupcakes with Vanilla Butter Cream. *see end of post
Four years ago I had figured out I was gluten intolerant and had tried to avoid gluten. A recent routine endoscopy showed damaged celia and the biopsies confirmed I am a Celiac.  The doctors were perplexed, the tissue samples confirmed Celiac, but my blood work was perfect. Four years of Gluten Free eating resulted in perfect blood work.
I had an appointment with a dietician. It was there I learned the dangers of being Celiac. She gave me a full folder of facts, details and information.
Celiac Disease is life-long. The celia never grow back but they do heal to the point they begin to processes nutrients. My tolerance is zero, so even cross contamination such as double dipping a knife in the peanut butter or jam to spread onto regular bread does cause me to react if I use a clean knife in the same peanut butter or jam jar to spread on a slice of GF bread. Each exposure takes a several days or weeks for the injures to the celia to heal enough to begin processing nutrients. During those days, I am freezing cold and exhausted.
w20130620BerrriesAndCream
Fresh Berries from the garden with real freshly whipped cream.*
One of the things in the folder of stuff is a list of all the names of foods that contain gluten. Many are simply different styles and types of wheat and different processes that end up  gluten of a different name.
NOT ALLOWED IN ANY FORMWheat (einkorn, durum or duram, faro, graham, kamut, semolina, spelt, freekeh, bulgur), Barley, Rye, Triticale, Malt, malt flavoring, malt vinegar (are made from barley). Barley contains the highest percentage of gluten of all the grains.
Beer is out, wine and distilled spirits even wheat based whiskeys are fine. The gluten molecules are too big to make it through the distillation process.
Wheat Free is not safe, Certified Gluten Free is. If in doubt do NOT eat it.
w20130830BrightGFBananaCake
Butter Cream Frosted GF Banana Cake*
It goes on to say labels must be read every time foods are purchased. Manufacturers can change ingredients at any time. There is a huge list of additives that may or may not be GF. That list includes: modified food starch, starch, dextrin. If it does not say certified Gluten Free do not eat without calling the manufacturer to inquire about the root source of the starch. ie: Tapioca Starch and Corn Starch are safe, of course.
Eating Gluten Free as a way of losing weight, may be trendy. It won’t hurt you but it is not a disease and you can eat it anytime it is inconvenient to go hungry.
These two websites have tons of information. www.gluten.net which is a Gluten Intolerance organization in Auburn WA. Also www.celiac.org. Be wary of simple internet searches without verifying the source. The mayo clinic has info. Canada has a really good web site with lots of really good information.
w20130616MerangueStack
Chocolate Studded Merengue Stacked with Whipped Cream*
Celiacs are supposed to carry a card in their wallet and even a health bracelet identifying Celiac. An emergency hospital stay, from a car accident for instance, complete with typical hospital fare of crackers and pudding could be the last nail in the coffin… fun, huh?
Gluten Free is healthy because it focuses on fresh fruit, vegetables, beans, lentils, fish and some lean meat. It is no more healthy than any other diet that includes sweets, cakes, pastas, sodas and other rich foods. I focus on healthy with great taste, but sometimes a special occasion calls for a special treat. Four of those are shown above.
* Learning to cook GF has been an adventure. Instead of trying to mimic the taste of  “normal” food, we have learned to appreciate a new world of food we had not known. The bottom line is it has to taste great. It needs to be something guests will enjoy as well. Slowly I am developing special occasion recipes. Sometimes a great desert can be as simple as fresh berries topped with freshly whipped cream and a sprig of mint. Sometimes the occasion calls for something spectacular, even a multi layer cake. The deserts in the photos are my GF recipes and were served for special occasions. The merengue is naturally GF and without the chocolate and the whipped cream it is not too unhealthy.
Cheers to healthy eating,
Shez

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