Okay, It's Not ALWAYS Easy

For the most part, when asked whether sticking to a strict gluten and casein-free diet is challenging, I say, "no." Restaurants are usually so accommodating, often preparing me a personalized dish that is simply off-the-charts in taste and completely safe. Natural grocers like Whole Foods Markets offer a growing number of gluten-free specialty foods. And the web abounds with the creative, ingenious creations of thousands of gluten-free bloggers/chefs.

So for the most part, avoiding gluten and dairy like the plague is no big deal. For New Year's I even baked the most amazing gluten-free pizza for my boyfriend and I, of course my half had just a sprinkling of soy/rice cheese, since the rice cheese we'd bought for him we realized contained casein. But still, with homemade marinara sauce, fresh baked crust and fresh, deli-sliced prosciutto and salami, it was a masterpiece.

Then, occasionally, there comes a day like today. After napping away most of the afternoon, I finally felt well enough to plan a menu for the week and venture out to my neighborhood Whole Foods Market. I had planned to make chicken tenders breaded in smashed brown rice crispies, a spinach frittata and get some different veggies. We were both starving, and off we went, list in hand.

But when we made it to the butcher counter, there were no packages of chicken breasts left. Well, there were two very large--too large, packs, but apart from being larger than we needed, they were the sort of packs that were left behind only because they were the sort of packs that you pass over when selecting the best looking chicken. And considering that the chicken behind the glass case was several dollars more expensive, I was coming to terms with the fact that my menu was quickly going out the window.

I decided instead to head towards the perfectly plain roasted chickens. I could de-bone it in shredded pieces and mix it with a flavorful gluten/dairy free marinade. Plus since these are already cooked, this would at least be easier to make a meal out of. However, these too were sold out. Durnnit.

Starting to feel quite discouraged, my boyfriend and I decided to scrap our grocery shopping plans for this evening, I would come back tomorrow after the shipments had arrived. But we did still need to each find something to enjoy for dinner tonight. I scoured the hot dishes in the prepared food section, only everything that appealed seemed to have some random glutenous ingredient added into the mix. Double durnnit.

At this point, I was hungry, feeling unwell, and left without a clue over what to eat. I wandered aimlessly, but nothing appealed. My boyfriend came home with a bag of food to enjoy tonight, I came home with one box of cereal.

Okay, yes, I am feeling sorry for myself. No, this is not the worst thing to ever happen, but, these days do happen: days that I want to yell at someone for making my body this way, days in which I want someone to blame.

But it will pass.

Tomorrow I will be glad to know how to best nourish and care for my body. Tomorrow I will be proud to be a part of a community of people who watch for their body's every reaction to the foods they eat, a community that is open-minded and supportive. And tomorrow I will wake up, go back to the grocery and make a lovely gluten-free, casein-free meal.

Lou's Famous = Wellshire Farms

It seems that I've made a Wellshire mistake.

I was so excited this morning to fix these new gluten-free sausages that I just bought for the fist time from my local Whole Foods. I had never seen this brand before, and when I saw Lou's Famous sausages in flavors like skinless chicken apple and artichoke/olive I was thrilled!

So I was a bit disappointed when, while cooking them, I realized that this "Lou's Famous" is actually a Wellshire Farms company, durnnit. Now, for those who don't know, several Wellshire Farms kids foods which were labeled "gluten free" were found to be contaminated with gluten when tested by the Chicago Tribune.

I am just hoping that these sausages are perhaps made in a different facility, or are somehow not cross-contaminated. I looked up the website, and I really do have to say, that the Wellshire Farms family seems very nice, but I can't ignore the fact that their saftey standards have failed so many who are gluten sensitive.

I know that this is very risky, but I am eating the sausage--since it was already cooked when I realized. I am just hoping that it is manufactured in another facility. I may also e-mail the company to inquire. Only time will tell now.

At Least Whole Foods is (Finally) Doing the Responsible Thing

For any who hasn't seen it, this is a very interesting article in follow-up to the whole Wellshire Farms conspiracy. Okay, so "conspiracy" is a bit of an exaggeration, but in the gluten-free community the company's blatant disregard for the health of its customers is just utterly mind-blowing.

Well, yes, I am being dramatic, but I must admit that even though I do feel badly for the employees of that company, it does give me pleasure to see the shelves overflowing in unpurchased, unpopular Wellshire products. Now, do understand, that if the company were to do the responsible (and yes, expensive) thing and pull those products, and immediately begin relabeling or safety testing to ensure the absence of any gluten contaminants, I would be much kinder. But a disregard for your and my health leaves me with a somewhat sour taste.

Anyway, here's the article, I'll be quiet now:

Whole Foods pulls 'gluten-free' products that contain the substance

Honey Baked Disappointment

I do apologize for my little hiatus here. But very soon (maybe even by tomorrow) I will be able to proudly introduce you all to the gluten-free site that my boyfriend and I have been busy building. So, shall I get to the point of why I am so utterly disappointed in the HoneyBaked Co.?


A bit tired of the same ole' recipes, I decided to purchase a turkey breast from the HoneyBaked Co. It would feed us for the better part of the week, and seemed like a nice treat for out tastebuds.

Well, I looked online to verify their gluten-free status and found this under the FAQ section of the HoneyBaked website:
Do your hams or turkey breast contain glutens? We have reformulated our glaze to be considered free of allergens. This means our hams and turkey breasts DO NOT contain glutens.

I even called ahead to be sure that my venture out in a hail storm would prove successful. I showed up at the HoneyBaked store and waited in line patiently for 20 minutes or so, and then it was my turn, I was starving, and about to possess a delicious HoneyBaked Turkey!!

I voiced my order and was asked whether I preferred the smoked or roasted version. I asked if both were gluten-free. This question quickly managed to stun the entire staff at work, no one knew a) what was in the turkeys and b) what gluten was. I informed them that gluten is the protein of wheat, barley or rye, and simply asked for an ingredient list, so that I could check--even though the website stated that all the turkeys (and hams) are gluten-free.

Sadly, the only ingredient list that even the manager was able to produce was a 10 yr. old small sliver of plastic plastered to one of the registers which listed off one solitary ingredient list. Now, against my better judgement, I could have chosen to ignore the fact that "corn syrup" was a main ingredient, but "wheat starch" was NOT okay. I mentioned the website, and offered that the formula might have been changed, but the manager insisted it hadn't.

I was starving, and bummed, but went to Whole Foods and wound up making chicken tenders dipped in crushed brown rice crispies and sauteed/pan fried---YUM! I also e-mailed the HoneyBaked Co. to find out their take on this situation, and whether or not their products are in fact gluten-free. Here is their reply:

Can you tell me what store you visited? The gluten free formula is for the South East division of the HoneyBaked Ham Company. You may have visited a store outside of our division.

All I can say is, SERIOUSLY?! I have, however, replied asking whether this is indicated anywhere on their website, or if they plan to mention it at all.
I just received another reply:

There are different divisions of the HoneyBaked Ham Company and they do have different ingredients. When you visit the main website which is www.honeybaked.com you will be asked to specify what state you reside in. Once you pick the state, it will direct you to the division in your area. You will need to visit the website for our California division to find their nutritional information. They may have gluten free products but I am not sure.


Ultimately, when you consider the severity of food allergies and intolerances, and HoneyBaked's levels of irresponsibility, it is simply mind blowing. An internet search for "HoneyBaked, gluten-free" can quickly lead you to any of their division's web pages stating that the hams and turkeys are gluten-free, but if you don't live in that same state, you may get a glutened ham or turkey.

The company would do much better to list states which offer gluten-free turkeys and hams, instead of being so vague. I for one, will be avoiding the HoneyBaked products from here on, and consider that HoneyBaked products are not gluten-free, since unless you know the origin of the ham or turkey, you won't know whether or not it has gluten until perhaps too late.

Do Not Purchase Wellshire Farms Products

This is astonishing news--and not the good kind!

According to an article in today's Chicago Tribune, Wellshire Farms, who markets their products with "gluten free" labeling, has not been upholding thier safetly standards. Children have been having severe allergic reactions to supposed "gluten free" products. Here is a link to the article:

Children at Risk in Food Roulette

Interestingly enough, I switched my morning breakfast a few months ago to include Wellshire Farms sausages. After eating them I always notice those all too familiar old acid stomach symptoms. I know that I have the symptoms after eating them, but they are labeled "gluten free," so I assumed I may have some other obscure food allergy or intolerance. I have also been suffering from an incurable sinus infection, that despite multiple antibiotics has refused to go away.

I am on my way to return my recent Wellshire Farms purchases now. I have also contacted Whole Foods regarding this issue, I will let you know what I find out.

Off The Wagon Already?

Well, it is now day 2 and my food allergy elimination diet is . . . goingish.

Yesterday I expertly adhered to the diet:
Breakfast-chicken apple sausages
Lunch-jambalaya
Snack-allergy free chocolate chips, potato chips (kettle)
Dinner-jambalaya and (gluten free) beer battered asparagus
Cocktail-tequila and cranberry

Today I was not so good:
Breakfast-chicken apple sausages w/ gluten free bread and spinach w/ gluten free margarine
Lunch-hamburger w/ gluten free bread and potato chips (kettle)
Snack-allergy free chocolates
Dinner-hamburger w/ tortilla chips and a bite of leftover jambalaya
Wine-a glass of white (French)

Now, the reasons today's diet was not allergy free, was the margarine, bread and burgers. All contain soy. The problem is that I have all of this gluten free bread and am not yet prepared to let food I have go to waste for this sake.

I guess all I really can do is continue to monitor my diet. Days that I feel better or worse, I can at least gauge what I ate and then investigate. Oh well.

Food Allergy Free--Again?

With the year nearly over and my overall health better than it has been in years, I may be crazy for pushing this envelope, but I am planning on giving the food allergy elimination diet another go.
A lingering sinus infection and occasional bloating are the vices I am looking to eradicate. And with more time at home to plan and prepare meals, now seems the perfect time. Of course, upcoming holiday travels may push me a bit off course, but I will just take it one day at a time for now.
Tomorrow I will have to wrangle up a breakfast that I already have on hand, but I am working on a menu for the week, something easy and nutritious that will feed me and my boyfriend for a week. I'm thinking jambalaya!

My Take on the Whole Gluten Trend

The article which left me fuming last week inspired me to take action.

After discussing it on the forums, I first realized that people who do have a severe gluten sensitivity, such as celiac, are concerned that this growing trend may undermine the severity of their conditions. Initially, this was not what I saw, all that I saw was that the author was undermining the millions who are still undiagnosed, by failing to realize that more attention and awareness means more diagnoses.

I thought about all of this long and hard over the weekend, trying to consider the feelings from both sides of the fence, and came up with, what I believe, is a pretty good summary.

And thus I give you, my latest article on Celiac.com:

The Gluten Free Diet--Trend or Staple

Enjoy!

Kristen

The Most Ignorant Article I Have Read In A While

I was very glad when the following article was forwarded to me, as it completely and utterly ignorant and inaccurate. I challenge all who are gluten sensitive to leave your remarks as well.

Article:
http://health.usnews.com/articles/health/digestive-disorders/2008/10/31/gluten-free-diet-a-cure-for-some-a-fad-for-most.html

My Response (via comment):
Gluten Free Facts, This Author Has Them All Wrong
As someone diagnosed with severe gluten intolerance, this article doe not sit well at all.
Were Adam diagnosed with a gluten sensitivity, I am sure his perspective would be much changed. You see, it is the lucky few who after years of symptoms and multiple doctors have finally been diagnosed. According to Peter H.R. Green, MD of the Celiac Disease Center at Columbia University, only 3% of celiac patients have actually been diagnosed. And according to Shari Lieberman, PhD, nearly 30% of the American population is gluten sensitive.
So for those millions of Americans with unrelenting symptoms or genetic predispositions, the fact that the popularity of a gluten free lifestyle is on the rise, could prolong, greatly improve, even save their lives.
Sadly, this disease is one of still much controversy. Most doctors have yet to encounter it and may therefore have a hard time recognizing gluten sensitivity. So articles like this, articles based on questionable resources are damaging to all who are trying to get diagnosed. Every person who wonders if there is a correlation, a real cause for symptoms deserves open ears, not uneducated opinions that it is simply a personal choice.
This is why it is so important that those who are diagnosed continue to raise their voices, continue to ask restaurants for gluten free options, ask grocers to stock gluten free goods, ask one another via groups and forums how to handle certain aspects of this lifestyle.
And for those who are suspicious of a gluten sensitivity and in need of guidance (where to be tested, which method should be chosen, etc.), ask your questions. Ask until you get the answer that feels right to you. Ask until whatever your symptoms may be, and whatever their cause, you are finally, accurately diagnosed.
Sincerely,
Kristen Campbell
www.NaturallyDahling.com

Soy, Peanut, Egg, Wheat and Dairy Free Goodness

I am just loving SPEWDFree.com, not only is it the cutest site I have seen lately, but it is also an amazing resource.

I have been e-mailing with Heather, the mastermind behind SPEWD Free's amazing soy, peanut, egg, wheat and dairy free recipes. Her son is allergic to all of the above, and Heather has really taken his allergies to heart, developing SPEWD Free and keeping others alert of invaluable allergy free news.

I also love that Heather has created such an amazing resource for those going through food allergy elimination diets. I continue to think that I could really benefit from going back on a food allergy elimination diet, eliminating all of the eight most common food allergens. This is, after all how I first saw my body recover to full function.

Regardless, I urge you to visit Heather's incredible site SPEWD Free.

It's Really Not Easy Being Cheesy

As I recall a widely popular ad from some mid-period of my lifetime, "It's not easy being cheesy," I honestly must agree. I would have bet money that being diagnosed with severe gluten intolerance would be the most difficult to treat, since the only cure is a lifetime avoidance of gluten from wheat barley or rye. But this former cookie-addict knows that with the costs far outweighing the benefits, gluten free living is not so difficult.

But the additional diagnosis of casein intolerance, which requires a complete avoidance of cheese, milk, butter, anything containing milk protein was a bit more than I bargained for. At first I foolishly believed that sheep and goat's milk products were allowable alternatives, and during that time period, I fell in love with some of the most delectable, most intoxicating sheep and goat's milk cheeses that Whole Foods has to offer. The fine cheese section boasted sheep's milk Gouda, goat's milk cheddar, and sheep’s milk brie. And the butter and cream section introduced me to the most flavorful butter, made from goat's milk which for that time became my secret ingredient to the most amazing dishes.

Unfortunately though, I realized that while most of my symptoms had cleared up from the avoidance of gluten, my digestive system was still not entirely pleased. I finally looked into the severity of an intolerance to casein, and deciphered that dairy too was off-limits for me if I wanted to be at optimal health.

I now adhere to a gluten and casein free diet and my overall health is the best it has been in years. And while I do still miss those amazing cheeses, I know that without them, I am simply better off.

Wine of the Times

A quick wine update:
The switch to foreign white wines has really helped my rosacea (which is also improved by adhering to a gluten and casein free diet, a I am intolerant to both). I have also had no further bouts of waking up with the symptoms of a bad cold after a glass of wine.

As much as I formerly loved red wine, somehow, the switch has fully converted me into a drinker of white. Red now tastes quite alcoholic to me and almost immediately stuffs up my nose. And oddly enough, it seems that more and more people I know have made the switch to whites as well. It used to seem that everyone drank red, but now, every time I have a sip among friends, someone is mentioning his/her poor reaction to red wine.

Wine of the Times

A new suggestion was offered to me this weekend: switch the vino to blanc. Not skip the vino, or don't drink alcohol--both of which are not the most practical of advices. But simply, switch to white, a move that with temperatures rising is actually quite practical.

Apparently foreign whites are preferable, as California white wines tend to contain more sugar--which may account for the fact that I do not prefer them, as a drier white wine tends to be my fav.

And it seems that this simple switch is actually working in my favor! The swapping of white for red wine and addition of some new skin care practices have my complexion more even than ever. For months I have milled over which wines are best for me, leaving me the least congested. I have wondered whether it is the sulfites, the histamines, the tannins, etc. Perhaps this switch to dry foreign white wines will solve my vino dilemma. Fabulous!

Why Milk and Cookies Make Me Feel Fat

It seems a quasi-miracle these days how many gluten and dairy free cookies and chips I can consume while keeping my waist size smaller and skin clearer than ever. Formerly, I could literally see my tummy and complexion growing in the wrong directions throughout the day.

Bloating is not a reason most would take a trip to the doctor for; acne breakouts, constant nausea, digestive troubles, migraine-level headaches, and rosacea, however, are.

Doctors soon linked all of the above "symptoms" to my stomach and digestive tract. When those worked better, so did all else improve. Though the solution, rather than an examination into my diet, was popping pills in hopes of establishing a bit of harmony.

These did work, most of the time. My nausea was kept at bay by Protonix, my acne and rosacea were not awful and flared up only occasionally, and supplements worked some of the time to keep my digestive tract in check. Bloating, however, seemed to be a fact of life.

The day I first began to wonder whether it was the food I was putting in my stomach and not my stomach itself, was after reading an article my beau had recommended. A fitness author spoke of how common food intolerances and allergies are becoming, and could likely be sabotaging dietary success.

I soon decided to try eliminating all common food allergens from my diet. These are largely known as the offending eight, but at the suggestion of Allergy-Details.com I eliminated all of the following:

cow's milk, eggs, yeast, soy, wheat, corn, almonds, cashews, peanuts, garlic, Brazil nuts, hazelnuts, oats, lentils, kiwi fruit, chili peppers, sesame seeds, sunflower seeds.

Eating became a very tricky thing. Getting all of my nutrients was quite the challenge, and eating out was out of the question. But after the first week, my weight had dropped and I realized that my body was fully functioning, better than ever, sans pills! I confirmed with my doctor that I could go off all pills and have stayed off since.

With my weight dropping down a quick 10 pounds, my skin clearer than it had been in years and my overall health improved, I became certain that I had a food allergy or intolerance. Being officially diagnosed was perhaps the hardest part, but with persistence, I did get my answers, finally.

Officially, I have a severe gluten intolerance as well as casein intolerance. This means that it is recommended that I stay strictly off gluten and dairy permanently, as ingesting these ingredients will cause my body to create antibodies that will attack itself. Results from prolonged damage could include:

small intestinal damage and malnutrition, osteoporosis, and damage to other tissues like nerves, brain, joints, muscles, thyroid, pancreas, other glands, skin, liver, spleen, among others.-EnteroLab.com

Unofficially, eating gluten and casein makes my cheeks rosy with rosacea, my waist size climb, my face to breakout like a teenager and my tummy to be most unhappy.

I love cookies, and I can continue to eat them as well as chips, chocolate and many other delectable treats that many suggest avoiding if plagued with breakouts and bloating. Of course, I opt for the gluten and dairy free varieties.

Research shows that up to 30% of Americans are gluten sensitive. Being tested was for me, one of the best choices I have made, as it helps me on a daily basis to better nourish my body, prevent future illnesses and look more fabulous than ever!

Moooo Cow

Lately I have noticed that on some days my tummy is flatter than others. So I ask: what is the cause for this belt tightening bloating?

There seems to be a correlation to dairy. I have been pretty much sticking to goat and sheep's milk products as a source of dairy, but perhaps even these typically more user friendly forms of calcium are even a bit much for me.

I will continue to watch and see. I really ought to start logging in everything I eat again, but it requires so much more discipline than I have. I will consider it.

REALLY?!

I was utterly shocked today to discover that mass runway copier, Forever21 is, oddly enough, selling . . . soy candles. Handmade soy candles. At Forever21. Really?

First of all, I must wonder whether Brook Harvey-Taylor (Pacifica Candles) knows that Stella Mare has totally ripped off her scents and packaging design. I have adored and been a loyal purveyer of the Hawaiin Ruby Guava body creme and candles by Pacifica for some time (though I have had to give up the creme since going gluten free). Then again, who is the originator of these fab soy scents: Stella or Brook?

After a bit of googling of "Stella Mare," "Stella Mare Candles," "Stella Mare Soy Candles," etc. I came up with plenty of places to purchase these lovelies, but no information about the elusive "Stella Mare."

I can't swear they are based on original scents, but they are only $7.80 at Forever21 and smell phenomenal! Plus they are made with food grade soy, lead free wicks and "Made in the USA." I don't know who Stella Mare is, but her cheap soy candles sure smell nice.

WineO

As I await my test results from EnteroLab, I figured I might as well do some alternative inquiries: allergies.

Last week my allergies attacked so fast and hard I was sick in bed for a day. Since then Claritin, local honey and green tea have helped me in fighting the good fight. Honestly, I think that local honey (honey that is from my state or region) and green tea are doing the trick. The Claritin is sort of a last resort.

What is still left to discover is what in wine is causing severe allergy attacks. I have noticed over the past few months that certain wines leave me with more than a hangover. I wind up waking up feeling the effects of an awful cold. This is likely histamines, but sulfites can not yet be ruled out.

Here is what I have learned thus far:
-champagne: little to no reaction
-merlot: bad reaction, sneezing and runny nose while drinking, bad cold symptom hangover
-cabernet: I just had some tonight (what a rough experiment!), no symptoms until about two hours in, chest tightening, asthma, hangover? still to be seen

Awful Gluten Experience

Last night I stayed in with an estranged friend, PF Chang's. I did at least ask a couple of different servers if they could verify whether wheat was in the "secret sauce" as I suspected. No one knew.

I ate and ate, and then I paid. A couple of hours after dinner I was in massive abdominal pain. By this morning my digestive system had decided to sleep in. And by this evening I was on the floor in a ball, crying in pain.

Of course, this all has me wondering whether eliminating gluten and then having a bit of a glutenous binge left me with more advanced symptoms.

Fortunately, my EnteroLab testing supplies arrived. The whole process is a bit icky, but I am so excited about the concept of more accurate, conclusive results.

Gluten Free= Dry Chapped Skin

A week or more has passed since I have found myself with awfully chapped lips and facial skin so dry it hurts.

I purchased some jojoba oil last week which makes my hair look fab, and adds a nice sheen to the fronts of my legs, but doesn't do anything good on my face. And the gluten free vitamin E capsules have not even made a dent. For days I have been popping them open to soothe my aching lips with no improvement.

I have some skin care ideas, and ultimately am working on some gluten free, natural skin care products. In the meantime, however, I am desperate for a little relief.

I bought some pricey rose otto essential oil this evening and dropped a bit in my bath--resulting in some serious skin smoothing.

I also got a lotion from California Baby which is pretty effective, though I still seem to need a bit more nourishment.

Exciting Stuff

After a wild weekend in Napa with friends, I am ready to get back to my food allergy/intolerance research. By the way, I am happy to admit that continuing to avoid gluten led to a weekend away without any funny tummy troubles.

I am so grateful for the recommendation of Entero Lab for testing. And after spending some time on the site tonight, I am quite excited about their innovative testing methods. The Gluten Sensitivity Stool and Gene Panel Complete test seems incredibly thorough and the best answer to my questions.

I am also anxious to order some new gluten free, natural skin care and make-up products to try out. Hopefully this next paycheck will arrive shortly ;-)