So you need to go gluten free, now what? What is gluten?
Gluten is an elastic protein found in wheat, rye, barley, durum, graham,
semolina, bulgar, wheat, and spelt. Many people think that to go gluten
free simply means to cut out wheat or just bread from their diet.
Unfortunately, it is a lot more complicated. Gluten is sneaky as it
is an ingredient that is in a lot of processed foods. The common
forbidden foods to stay away from are breads, muffins, bread crumbs, bagels, donuts,
croissants, cereal, pizza, fried foods, pasta, crackers, cookies, pretzels,
cake, brownies, pie crust, birthday cake, waffles and even beer. When I
found out that I myself had a gluten allergy, I thought this latter list
eliminated all my favorite foods. Well what the heck was I to do?
I tested positive to a gluten and dairy allergy. My
reaction to gluten and dairy is a full body rash with blisters and hives and
complete itchiness. If I wanted my skin to clear up, I had to do this
right.
I am very black and white. Yes or No. I work well
with rules. At home, I threw out all of the obvious culprits. In my
case I also threw out all butters, cream cheeses, yogurts, and milk as I had
also tested positive to a dairy allergy. I’m not allergic to the sugar in
dairy (lactose), but the protein in dairy (whey and casein). I needed to
get the temptation off of my shelves.
My first lesson, I started eating foods that were naturally
gluten free. I went to the grocery store and just filled my cart with
tons of fruits and veggies and protein like beef, chicken, turkey and fish.
Seemed simple enough for me. To avoid mistakes in the beginning I
stayed away from anything labeled “gluten free” and processed or packaged in a
box. I cooked using only fresh herbs, salt and pepper and used starches
like corn, rice, brown rice, potatoes, sweet potatoes and quinoa.
I still made mistakes along the way, again, because gluten is a
hidden ingredient in things like soy sauce, marinades, gravy, broths, canned
soups, salad dressings, sausage, hot dogs, jerky and chocolate. I would
eat sushi and dip it in soy sauce and get hives. I would make a salad and
use store bought salad dressings and get my rash back. I marinaded my
chicken while at work and get hives and blisters before bed.
Herein my next lesson, hard learned and I extend to you.
Start reading labels and become a gluten detective because it is not
always obvious. The vernacular on labels is wheat, wheat flour/ bread
flour/bleached flour, wheat protein/ hydrolyzed wheat protein, wheat
starch/hydrolyzed wheat starch, wheat germ. But I had to learn its other
“pseuudonyms” like Triticum vulgare (wheat), Tritcale (cross between wheat and
rye), Hordeum vulgare (barley), Secale Cereale (rye), Triticum spelta (spelt, a
form of wheat), bulgur (another form of wheat), Malt (made from barley),
Couscous (made from wheat), Farina (made from wheat), Pasta (made from wheat
unless indicated), Seitan (made from wheat and used in vegetarian meals), wheat
or barley grass (will be cross contaminated), wheat germ oil or extract (will
be cross contaminated). If you research further, you will learn that even
ingredients like vegetable protein (wheat, corn or soy), modified starch
(wheat). modified food starch (wheat), natural flavors (barley), Artificial
flavor (barley), hydroloyzed plant protein/ HPP, Hydrolyzed vegetable protein/
HVP, seasonings and flavorings can be made from wheat. You have to read
the labels and when in doubt, do not buy it or eat it. For me, it is easy
to know when I have ingested it because I break out in a rash with hives within
minutes. I will still be eating the meal and I will know if gluten is in
it. So it is absolutely important to read labels assiduously.
Overall, I have made my home gluten/dairy free. Everything
in my pantry and fridge is as suitable for me as I can make it.
Hopefully nothing will exacerbate my allergy. This is very
important to maintain in your home. My home is a safe zone for me.
If you have allergies, you will understand this. This did not
happen overnight, it takes a few weeks to months to get into the swing of
things. To this day I am still learning. My skin has cleared up.
I do have flare ups from time to time. My outbreaks occur on
my extremities mostly and my face. So I am careful. It is unusual
as I live in Florida, to be wearing pants and long sleeves in order to cover up
my rash, blister, hive covered skin. Yes, I am vain.
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