It’s Just Food!
November 24, 2007I vividly remember the first two weeks that I was ‘officially gluten free’. I had actually set a date, a Monday in November 2006. My gluten free beginning. Leading up to the day, I had a ‘farewell tour’. (Cher had what, three of them, so I thought I deserved one, too!) I bought all the pasta and cookies I could find, and probably gained 5 pounds. What I didn’t do was research. I sort of knew what gluten was and I sort of knew what to avoid. What I didn’t know is what I could eat. So I ate broccoli, tomatoes, yogurt and berries. Great Scot, that was the worst case of diarrhea known to mankind!!! I was teaching then, and there were times I didn’t think I’d make it to the staff bath. Wow. Don’t do it–seriously.
I slowly figured out what to eat. How to make food taste good again. And I let those two weeks fade in my memory.
Recently, I’ve had people ask me about tips for ‘becoming gluten free’. Like they’re ‘becoming’ a Jedi or something. I spew out words they’ve never heard–quinoa, sorghum, teff. Do you remember trying to figure out just how to say quinoa? Kwee-ih-no-ahhh. That’s a gluten free virgin, if I’ve ever heard one! And I see their eyes roll into their skulls.
Even better, I have friends who want to bring me treats! Unfortunately, they don’t know what’s on the “good list”. I can’t count how many times I’ve been asked ‘Can you eat potatoes?’ Seriously!
So, I made a simple gluten free document. One page print-out that you can give to your in-laws, so they can make a family dinner without calling you nine times. And little print-outs the size of business cards that you can print, cut and keep in a wallet. I used to carry a pamphlet with me in the grocery store to help me read ingredients. This is just smaller. If you use them that’s great. If you don’t that’s great.
I had a gluten free chat with a gluten-full co-worker. Her son is being tested for Celiac. In explaining what to eat, I said ‘It’s just food.’ That’s when I decided to do this.
Those cards are a very cool idea! I have been thinking of doing that for dairy for ages now, but haven’t gotten around to it.