Fall Issue-2021

[Yvonne (Vonnie) Mostat, RN]

Celiac Journal of Gluten Sensitivity

Fall Issue ~ 2021                                                                                                                             Vonnie Mostat

 

     What a Trip! Missed the Summer Issue because I was hospitalized for eight weeks. I keep wanting to first warn you that, “This could happen to you as a Celiac if you do not take your Autoimmune Disease seriously.

I considered myself a “serious Celiac”, always asking questions and always checking products. Yet this past two years I have suffered from such abdominal pain, and to myself I decided not to eat, at least only the smallest pf portions. Every time I ate the pain became worse, and I did not want to ‘trouble’ my husband with the problems I was having with digestion. Because I have always been an active person, biking, hiking, yes, even mountains. For my five foot two inch frame I dropped down to 75 pounds which made me refugee thin with a husband who could not understand why on earth I did not finish my meals or eat more.

                My husband did not know the pain I was in, simply because he had been through enough with my health issues and other hospital admissions. He became a chronic “nag” begging me to eat more, and me being stubborn enough to ignore him and not to tell him what was really wrong. He has supported me through multiple pneumonia admissions, Methemaglobinemia, and various other health problems. He found me passed out on the bathroom floor one morning in early June, called the ambulance and I do not even remember being in the Emergency Department. A 12 to14” (30 cm) of my ilium (the distal portion of the small intestine extending from the jejunum to the cecum showed  a twisted bowel due to the inhibition of bowel motility. I honestly do not remember the first week in the Critical Care Department. I was fed through my bowel, a catheter in place, and unbeknown to me my husband received a call at 2:00 a.m. from the surgeon saying my blood pressure was so low and I had developed double pneumonia and did I have a DNR ruling in place in case I died. It was not until the second week, which to me seemed like I had just been in hospital for a few days. I then checked my stomach to find out that the staples had been removed and I had this large incision on my stomach along with a smaller incision which was the “stoma” (an incised opening to allow for bowel drainage, and this bag on my stomach! The surgeon dropped by and told me that I had this twisted bowel with was actually gangrenous and I was fortunate to be alive.  I asked him if this was caused by Celiac Disease, and he said, “Probably. The bowel does not normally twist on its own. I felt ashamed. Here I was writing for the Celiac Journal all these years, checking every spice that we bought. My husband using his reading glasses to read the labels on the back of groceries, but not necessarily only purchasing items that specifically said “Gluten Free”. Seldom eating out we always went for the Gluten Free Menu, and our friends were actually scared to invite us over just in case they made something I could not eat. Our pastor’s wife called me at 11:30 p.m. one night saying that she was very sorry but she had forgotten the fact that her Swedish Meatballs contained bread crumbs, and I scratched my scalp, legs and arms for two weeks following that dinner! We found it less stressful to have people over for a meal here than to go out. I filled my days in hospital searching the Celiac Disease Web Pages and writing to the Canadian and American Celiac Association, and my long time friends at the University of Chicago Celiac Disease Center since they had been such a wealth of information for me in the past.

                I learned that pizzerias that offer gluten-free crusts sometimes do not control for cross-contact with their wheat based doughs.  French fries are not always French Fries but reconstituted and containing flour.  Non certified baked goods ~ e.g. “gluten free” goods from otherwise gluten-containing bakeries created their gluten free baked products in the same kitchen as their other products where flour can be in the air.  The only thing I can blame myself for is still baking regular foods for my husband, but using gloves and a mask while I continued to create quick breads and cookies for my family. I realize now that making and baking loaves for my 101 year old mother-in-law was not a wise idea, and as the gluten free flours because more palatable and I became more proficient with them, (in other words they were not gummy and unpalatable) I found that a lot of my regular recipes could be converted over to gluten free with small modifications. I now ask at a bakery if they create their gluten free foods in a separate area from their other baking. I know that wheat flour can say airborne for many hours in a bakery (or at home), that all surfaces need to be thoroughly cleaned and uncovered gluten-free products need to be covered. Condiments, such as butter, peanut butter, jam, mustard and mayonnaise may become contaminated when utensils are used when double dipping.  We have always used a double toasted, Ray to the left, ne to the right, but I am even questioning that.  Deep fried foods have not been a problem for us because we always use gluten free flour to coat fish, chips and onion rings, not that we fry that often. 

                What surprised me was the very kind letter I received from Dr. Osborne at the support@alutenfreesociety.org. He preaches about the importance of gluten free vs. traditional gluten free diets. He himself said that he often harps on this frequently. 92% of traditional gluten free diets often fail. He breaks it down this way:-

A TRADITIONAL GLUTEN FREE DIET:

- is based on limited scientific analysis

- only considers wheat barley, rye and sometimes oats

- makes no mention of grain used in the processing of different foods

- does not consider food additives, preservatives, or pesticides as contributing factors

 - Is not concerned with overall health restoration

   Does not consider what cows eat in order for you to buy your milk…. Big surprise to me!                                    cows eat grass all the time, especially in the Winter. Now why didn’t I think of that!

- Is not concerned with overall health restoration.

A TRUE GLUTEN FREE DIET:

….Eliminates ALL grain based on comprehensive scientific findings.

…. Looks at the potential for gluten in dairy based on the diet of the animal

…. Considers processed food cross contamination

…. Considers food additives, GMO’s and pesticides

…. Addresses difficult to digest foods as a potential problem

…. Focuses on health restoration and health maintenance

PLACES WHERE CROSS-CONTACT CAN OCCUR:

….Toasters used for both gluten-free and regular bread

…. Colanders

…. Cutting Boards

…. Flour sifters  (I could be a little lax by not putting my sifter in the dishwasher)

….  Deep fried foods cooked in oil shared with breaded products  (not guilty)

….  Sharing containers including improperly washed containers

….  Condiments, In other words, “Double dipping” especially the butter dish

….  Do not bake any wheat flour baking in the same kitchen as you have baked your gluten free

       products  (likely guilty) though have taken some precautions and baked on separate days

….   Non-certified baked goods – e.g. “gluten free” goods from otherwise gluten-containing bakeries.

        GUILTY

….   When unable to verify ingredients for a good item or if the ingredient list is unavailable do not eat it. Adopting a strict gluten-free diet is the only known treatment for those with gluten-related disorders.            

I can add to this list:   The Delicatessen near us has “Chubs” of meats” and I have always asked them if certain meats are considered gluten free, and they have pointed out the ones that are gluten free. BUT they are sitting next to a gluten containing meat “chub” and I have glibly ordered 200 grams of sliced meat of several considered gluten free, and their cheeses as well.  But they are a Delicatessen that serves home made sandwiches and soups prepared on their cutting boards, and since I arrived home from the hospital I do not purchase any cold cuts which contain nitrates and preservatives; I stick to fresh ham, chicken and roast beef that we have made.

VARUETUES AND DERIVATIVES OF WHEAT

Such as:   Wheatberries                                            Barley

                    Durum                                                        Rye

                     Processed Foods, Refined Oils           Triticale                                        

                     Emmer                                                       Malt in various forms including: malted barley flour

 .                    Farro                                                          Brewer’s Yeast

                      Graham                                                      Malted milk or milkshakes, malt extract    

                      Semolina                                                    Malt syrup, Malt flavoring, Malt vinegar

                      Einkorn wheat                                          Flavorings, especially Vanilla Extract

Carefully endeavor to read all your flavorings, especially*Vanilla extract, which by law is required. o contain alcohol. According to the FDA vanilla extract must contain a minimum of 35% alcohol,(TITLE 21-FOOD AND DRUGS) that is roughly on par with Vodka. The FDA also requires that ALL extracts,  including artificial extracts contain a minimum of 35% alcohol. The BIG problem that many Celiacs post is: “Most vanilla extract bottles do NOT say how much alcohol it contains.”  “Most vanilla extract contain a minimum of 35% percent alcohol. There is no such thing as flavorless alcohol. Ethanol has a flavor (bitter and sweet) components of ethanol taste in humans) and alcohol (at least, when the dilution is greater than 35% produces a burning sensation in the mouth and throat. Some restaurants or cooks use sugar cane alcohol which is non GMO and gluten-free. As a result they are clean, deeply flavored and it will  reflect in the end-product. This is a topic that many people are looking for. khurak.net is a site that will post how much vanilla extract you need ingest to get drunk. Many of us know that alcoholics will drink vanilla extract and even rubbing alcohol if they are desperate. The problem for the Celiac is how much alcohol is in the vanilla you buy, and how small is the writing on the bottle!? I guess my London Fog Teas that I drink daily will have to be reconsidered! I often, in the past, used to put a “dollop” of vanilla into my London Fog, but not any more!

                                                                                            

                        Spelt                                                                     

                        KAMUT:  *Khorasan wheat                 

                       *Watch out for ice cream                                             

                         And milkshakes- Buy REPUTABLE

                          I find Dairy Queen quite acceptable -

                          with the exception of their Smoothies

                          which are often full of Smarties or

                          some chocolate candy varieties

                         {Many Fast Food Chains have a book

                          You can request to peruse. It contains

                           All their gluten free foods, but remember

                           To ask where it is created, or it if comes

                           To them in boxes or containers}

                            McDonald’s have a healthy sized book

                            Wheat starch (that has not been processed

                            To remove the presence of gluten to below 20 ppm   

                             To adhere to the FDA labeling law. 

                I was brave enough to go into the kitchen of our local Ricky’s Restaurant where they have a menu at the back of their Menu Book stating  “Heart Healthy Eating”, and “Celiac Friendly Foods”.  They are all made in the same cooking area, no hats were on any of the cooks, now with COVID they have been using masks. It makes me fearful of going into any Fast Food Restaurant that states “Celiac Friendly”. Gluten Free Restaurants are often coupled with Vegan Foods. One other reminder on closing this diatribe, which will be continued in the next episode with your feed back and our Editors.  Watch out for Cream based soups which often contain flour as a thickener. Stick to the Gluten Free Cream Soups which are more readily available than ever before. Starch or Dextrin is often found on a meat or poultry product, especially the pre-roasted chickens {I got caught there!} It could be from any grain including wheat. Soy sauce, most of you already know that we have to have Tamari which is made without wheat and is gluten free. Self basting poultry, you know, the ones often in a bag, pre-seasoned meats, and wonder of wonders to me, Cheesecake filling. Some recipes include wheat flour. Note: Tofu burger even though Tofu is gluten free, vegetarian sausage, imitation bacon, imitation sea eggs served at some restaurants – they put pancake batter in their scrambled eggs and omelets, (the eggs of course are gluten free)

 

REBALANCE your microbiomes with PROBIOTICS. More people than ever before are taking Probiotics – to prevent colds, bladder infections, and numerous other human conditions.

If Dr. Osborne says 92% of traditional gluten free diets FAIL!  Then I want to know what caused my bowel to twist so badly and the major surgery I submitted to this past Summer.

REMEMBER:  It can take just a crumb of food that’s contaminated with gluten to induce symptoms.

Respectfully submitted,,

Yvonne (Vonnie) Mostat

For the Celiac Journal of Gluten Sensitivity

                                                                               

                                                           

                             

                 

                                                                   

                     

                      

                      

                        Einkorn wheat

                         Rye