Everything you wanted to know about Celiac Disease

I am diseased.

This is what I say to Dave now every time I need a quick excuse for getting away with something.

I can't do the dishes, Dave. I'm diseased.

I need a foot rub, babe. I'm diseased. 

I need to buy this new camera. I'm diseased.

It doesn't always seem to work the way I imagine it should. Fancy that.

This post is dedicated to educating you about Celiac Disease

because I know you really want to know all about it!

I found out I had it about 2 months ago. I was completely cool with it.

I said, Okay. No more gluten, I guess.

And that was that.

The hard part is researching every. single. product. I still need to improve in this area.

So what is Celiac Disease?


Celiac disease is when the immune system attacks my small intestine every time I eat something containing gluten. Celiac disease does not mean I have a gluten intolerance or allergy. When I eat gluten, this damages the villi that line the intestine. The villi are what absorb nutrients from the food you eat. When the villi are damaged this results in all kinds of digestive problems and other issues too.

The goal of being gluten free is NOT to be symptom-free, it's to prevent more issues from coming on down the road such as lymphoma and other serious health problems.

(Possible) Symptoms that I had:

GI problems -- You name it. I had it! The list goes on and on here and I don't want to get too detailed here. :)
Iron Deficiency
Miscarriages
Numb/Pins and Needles Hands and Feet
Headaches
Heartburn
Low Energy

What can I eat? 

I wish I had a short, simple answer to that. Oh wait, I do! I can't eat anything with gluten in it! :)

Gluten is found in anything made from wheat, barley or rye.

Wheat is one of those allergy foods that should be labeled on every product, but barley and rye don't have to be listed. What's more, is I have to worry about if the food I eat was manufactured in the same facility that produces gluten-filled food. Because that means my food might be contaminated too.

So here's what I do. 

1. Does it say "gluten free" on the package? Then it's most likely safe. Certified GF foods are the prime candidates for safety.

2. Then I search for the obvious. Wheat, barley, rye. I also look for the "was manufactured in a facility that also manufactures..." thing below the ingredients.

3. I look for hidden gluten in the ingredients. See here and here.  I am wary of anything with ambiguous ingredients such as "natural flavor" because it may or may not have ingredients derived from wheat, barley, or rye.

4. I call the manufacturer, check the website, etc. Every package has a number on it and some companies are really good at relaying the information you are seeking.

That's what I do.

This is Pamela's GF pizza crust (raw). Uncooked, the dough is a lot like cookie dough. But I think it turns out pretty well.

I love like being gluten free!

So this whole new diet has worked wonders, so far, for my health. I am really grateful for it! Not only has it stopped my symptoms, but it also has made me more aware of what I put into my body. I actually quite enjoy being gluten-free (though I don't recommend it unless you actually need to be GF). Yes, I've had to give up some delicious foods, but don't pity me! I can still eat most dairy products and I can eat GF chocolates. I've come across some delicious recipes, so I don't feel left out at all. The main downside is the cost of buying all the special brands. No more cheap generic stuff for me.

So there you go. Now you know.