Pasta, pizza, deli sandwiches. It’s not normal to feel stuffed and sleepy after eating these?
For the longest time I thought imbibing a caffeinated beverage of sorts was the simplest defense against pesky afternoon lethargy. I’d heard people refer to “food coma’s” and one sluggish afternoon mentioned to a coworker that I had one. This solicited a puzzled expression and “But we just split a bagel and minestrone soup!” Hmmm… mental notes: 1.) soup and bagels (for others) do not a food coma make, and 2.) lest it have a precise definition of which I’m unaware, look up “food coma” before claiming to have one again…
In any case, thanks to mum’s insistence, I recently met with a functional medicine practitioner and discovered that I have a gluten allergy. After a lengthy questionnaire and a series of tests, the doctor informed me that my body was producing a high level of anti-gliadin antibodies. Yikes! She told me to treat gluten (the protein in wheat, rye, and barley — the “glue” that binds pasta and baked goods) like a poison attacking my immunity. For a surprisingly high number of individuals, gluten can mean poor digestion, inflammation and skin irritation in the short run; and chronic diseases over time. Yikes²!
Well, sobering news as that was, I’ve spent the past six weeks diligently avoiding “poison”. And as ubiquitous as wheat may seem in this highly-processed society of ours, there’s a surprisingly tasty world beyond it! Ok, some gluten-free food is downright disgusting, but there’s no gluten in corn, potato, rice, tapioca, arrowroot, carob, buckwheat, millet, amaranth, lupin, lentils, or quinoa.
I’m trying to be as strict as possible and have definitely noticed increased energy levels. I haven’t had that yucky feeling after any meals… you know, where the food seems to’ve drained rather than revitalized you? I’ve also actually felt hungry at regular intervals — which might seem like a strange thing to celebrate, but when gluten messes with your metabolism it can often be tough to listen to your body.
What’s proving tricky, though, is the fact that (especially in the United States) gluten lurks in lots of unexpected places. For example, you find gluten in:
- soy sauce
- teriyaki sauce
- blue cheese (which comse from mold grown on… bread)
- malt vinegar/extract/syrup
- bulgur and couscous (used in tabouleh)
- semolina
- udon (wheat) noodles
- licorice
- pickles
- imitation crab
- elsewhere?
Gluten is also often used in fillers in many processed foods (like soups, yogurt, snack foods, lunch meats, sausages, ground beef, ice cream, etc.). Check the labels for words like: “stabilizer”, “starch”, “flavoring”, “emulsifier”, “hydrolyzed”, “binder”, “maltodextrin”, and “enriched”.
I’ve heard from friends about gluten-free menu’s at a few restaurant chains — like PF Changs, Legal Sea Foods, Outback Steakhouse , Maggiano’s Little Italy (yes, pasta!), and Amici’s Pizza (gluten-free crusts 
).
If others have tips, insights, or personal experience regarding any of this, please share!
you should talk to my friend nooshin. she has a blog which you might find helpful: http://byebyegluten.blogspot.com/
Welcome to my world! I’ve been off gluten for about 5 years now. Educate your friends about the fact that you can’t have it, and they will generally be supportive. Many of my friends will even tell waiters at restaurants before I have a chance to!
You’ll get used to checking packaging on EVERYTHING. Also, it tends to come up a lot in conversation, so I’ve become accustomed to explaining it over and over.
I’m also part of a celiac group online, and they post about gluten-free products, products that are no longer gluten-free, and even recipes.
Anyways, if you ever need to chat or have questions, let me know.
Thanks guys, these are helpful tips!
It’s scary isn’t it? It really is everywhere. Thanks for the comment on my blog. It’s a work in progress but I hope it will be as helpful for others as it is for me. I have enjoyed reading yours and look forward to exploring it more on the weekend!
red robins has a GF menu too but it being GF depends on the people, because when i eat there once in awhile i think somehow gluten gets into the meal.
i have been gluten free for maybe 2 months now, i do notice a change but because of the B12 deficiency cause by exposure to gluten i will not notice it as fast.
i really miss teriyaki the most.
@Angela, please keep up your blog — it’s a fantastic resource!
@Laura, thanks for the tip about Red Robin. B12 deficiency?? So much to learn!
B12 deficiency (or any other) would just mean your body stoped absorbing vitamins. i think it depends how long your body was being damaged by gluten to cause any, i went on for about….4 years before i figured it out.
I definitely will! It helps me to stay on track, too! If you find anything that I should add, just let me know!
Pickles? Really
I think many of us wish we’d figured this all out sooner, but oh well — better late than never!
Sarah, from what I understand it depends on the vinegar. If the pickles are made with distilled vinegar, the gluten is neutralized.
this is an important post, thanks karina. you may find this link helpful in your new food life: http://stuffwhitepeoplelike.com/2008/10/27/112-hummus/
Hummus for all — thanks, Justin
But seriously thank you so much for posting this comment because it brings up an important point about stigma’s. I’d heard of gluten allergies a long time ago, and noticed that I did feel sick after eating certain meals. I tried avoiding wheat for a bit and felt better, but didn’t really take it seriously.
I’d asked a few friends (some of whom were in med school) what they knew about the subject. Almost unanimously, people thought the concept was ridiculous. From what I gathered… peanut allergies were serious business, but wheat allergies were the latest preoccupation of an over-indulged western society that needed to justify paying more for their groceries at Whole Foods.
Over the past two years, though, mum’s discovered more about her nutrition and the direct correlation between what she’s been eating and certain health issues. I have to admit I had my moments — over discussions and meals with her — convinced she was taking this all way too seriously.
I’ve seen the impact it’s had on her health, though, and I notice a difference now myself.
Actually it’s ironic because mum was also the first one in our family to learn about the Baha’i Faith (www.bahai.org). I think I might also have been guilty of dismissing the early stages of her investigation on that front too. Sorry, mum, and a huge HUGE thanks for encouraging me to study more in both instances!
You are most welcome Karina, and I apologize for passing on the genes, but at least it is better to find out in your 20s than your 50s.
I credit the Baha’i teachings for guiding me to the diagnosis:
“It is therefore, evident that it is possible to cure by foods, aliments and fruits’ but as today the science of medicine is imperfect, this fact is not yet fully grasped. When the science of medicine reaches perfection, treatment will be given by foods, aliments, fragrant fruits and vegetables, and by various waters, hot and cold in temperature. – ‘Abdu’l-Baha
This was written over a century ago and medicine still hasn’t woken up, I think because its focus is curing disease not preventing it.
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