After 25 years of being diagnosed with everything from chronic fatigue to rheumatoid arthritis and many trips to various medical specialists I found myself incapacitated after my daughter’s birth at 40 years old. No longer willing to accept answers that made no sense and with many times being told nothing was wrong with me when obviously something was desperately wrong, I decided to seek answers elsewhere outside formal medical institutions. There was no other choice. I could not remain as I was and I knew instinctively that absolutely there had to be answers. The rock bottom fatigue, the inability to think clearly, and the physiological body pain were unbearable. My doctor kept suggesting I was postpartum, arguably the most convenient answer but not the truth of the matter and without a doubt I knew he was wrong. The symptoms did not match up.
I consider myself to be a faith-filled woman, and desperate faith-filled women pray, so I prayed. I had never been able to find answers and I desperately needed answers. I could hardly physically function. This was the fall of 2008. What happened next changed my life as I started down the long road of recovery. And yes there were answers, very concrete, medical, physiological answers.
I had always sought chiropractic care. It helped relieve my physical pain. After ‘that prayer’ in the fall of 2008 I sought a new chiropractor who also gave advice about alternative care as a kinesiologist. I had never believed in these sorts of things, but I listened as I was at this point willing to accept new information that might save me from my debilitation. Several visits into his care & evaluation, he then said those words,” You have a problem with wheat.” Music to my ears, finally something I could explore.
It was then my mission to completely eradicate wheat from my diet. This was a painstaking process and over a 2 week period. My body went through pretty severe detoxing. After 2 weeks the results were undeniable and profound. I most assuredly had been suffering undiagnosed wheat/gluten sensitivity/intolerance and maybe even celiac disease. My daughter was approaching her first birthday.
Now it all made sense. The years of episodes of debilitating stomach cramps, bouts of mineral deficiencies from iron to selenium, episodes of elevated sedimentation rates & red swollen joints, chronic fatigue, foggy headedness, severe cravings..…At this point however I did not pursue a formal diagnosis. I would have to eat wheat again to have proper testing completed and that I was not willing to do. My experience was and is more than enough.
At this point my concern was for my daughter who was approaching the 12 month mark, when wheat was to be introduced. I became educated on the symptoms babies develop if they have a problem with wheat by consulting her pediatrician. I also knew there could be a genetic factor. Low and behold after a month of introducing wheat to her she had developed a little red rash all over her body, diarrhea, gas and bloating. I stopped feeding her wheat and within a couple of days she returned to normal. During this time I had consulted her pediatrician. Her tests came back borderline and inconclusive. She will be 4 years old and I have tried on several occasions to re introduce wheat to her to see if she might do better with age. The result is always the same, a slow onset of rash & diarrhea. She does not tolerate wheat.
I was warned by her pediatrician how expensive and difficult a gluten free diet would be. But really, did I have a choice. After all I had been through I joyfully accepted the challenge for I had already been cooking gluten free for myself and Lord knows I did not want my daughter going through what I had been through so of course I gladly turned my kitchen into a gluten free kitchen. My husband has enjoyed the benefits as well.
Within the past 3 years I have abundantly experimented with spices and recipes. As I have gone through this process the 4 questions I ask myself are: Is this recipe Healthy? Easy? Affordable? Timely? I also when at all possible avoid soy, corn, yeast and preservatives (definitely no sodium nitrates). As I began my recovery those ingredients seemed to not be beneficial, I would become somewhat symptomatic.
I want my daughter to know wonderful, tasty food and to grow up with fond memories of home cooked meals and mom having fun in the kitchen. The gluten free life is not easy, but if armed with the right information and know how it can be easy and affordable as well as tasty and fulfilling. I hope to bring good ideas and suggestions to gluten free cooking and inspire others to love the creative process as much as I do, there is always something new to learn. Please look for my next upcoming article “My Dear Gluten Free Family Kitchen, ‘What’s In It’ “ by the middle of December 2011 as I discuss the basics ingredients I keep in my kitchen at all times for ease of functionality in everyday cooking. Happy day to all….till next time…….
(Disclaimer: This article is not intended to encourage medical advice outside professional medical doctor’s consult. Traditional Medical Doctors should always be sought and consulted when there is a medical concern or problem.)