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Celiac.com 01/12/2023 - This is a continuation of the book Gluten-Centric Culture that is being published each quarter on celiac.com. For your convenience, links to previous chapters can be found on alternativecook.com. When you try broaching a discussion about gluten-centric “truths” with your loved ones you may discover it’s not something they care to discuss. Our relationships with partners and family members are complicated with layers of memories and levels of deep-seated feelings. Few of us navigate our familial relationships with skilled communication, and many of us lack tools to even have constructive conversations. Having language emboldens us when we face the gluten-centric cultural constraints discussed in this book. It helps us to understand what is going on, to broach the conversation, and to point out “truths” that no longer work. Rather than being baffled or shut down by social encounters, try having the conversation, particularly with the ones you love—because they are worth it. Books provide ideas and tools with no guarantees on the outcome. It takes determination to cultivate relationships and to negotiate agreements. In previous chapters, we talked about the cycle of change from diagnosis to transformation. As you enter into the Big Shift (Chapter 6), working toward transformation in Chapter 7, you’ll become more confident with how to navigate situations. You’ll understand that these challenges in various “vexing venues” (Chapter 3) are part of the process. As life events perplex you, you’ll go in and out of the limbo stage testing and re-testing new “truths” (Chapter 6). You’ll even be able to say to yourself, “Oh, this situation triggered me to go into limbo. Now I need to come up with a new resolution.” After every situation, we get better at handling it. Once we enter into a new state of homeostasis, often we also transform our identity. This is the stage when our new “truths” are locked in and we “live it” (Chapter 7). We aren’t asking for acceptance, we aren’t defensive about our dietary choices, and we command respect. The benefit of a book like this one is that you’ll now be aware as you go through these phases, and it will give you more confidence. So will having new language and a new catch phrase. A New Catch Phrase Feelings of being left out or isolated because of a special need that prevents a person from being part of the mainstream are partially due to the fact we have no language to describe this phenomenon. Similar to how Tarana Burke (Burke, 2006) coined the hashtag #metoo to signify sexual harassment, and started a movement of no tolerance, we need a catchphrase to “call out” gluten-centric practices. These phrases sometimes evolve organically via social media; other times, it’s the consequence of a few passionate people finding words to name a common struggle. Many words or phrases of this nature have entered mainstream language such as: catch-22 coined by Heller (1961) meaning a no-win dilemma, groupthink coined by Janis (1982) meaning blind conformity, litterbug coined by McKeon referring to those who litter (McKeon, 1979), and meme coined by Dawkins (1976) referring to encapsulated concepts conveyed in social media. Other popular hashtags include: #sandiegoonfire to bring attention to a local fire; or others to share feelings and beliefs such as #love, #picoftheday, and #followme. My nation-wide study reveals that Western culture and language is gluten-centric, causing many who avoid bread to be suspect. I’ve pointed out how gluten-containing foods are part of our lexicon – “our daily bread,” “as great as sliced bread,” “breaking bread together,” etc. My work also points to the fact that media infractions perpetuate this belief (Chapter 1, Chapter 2). Awareness and language to describe the situation may enable conversations by those “othered” in order to experience more compassion and understanding from family and friends, possibly leading to altering gluten centric-related rituals (Chapter 5). Once developed, the catch-phrase would need to be published and promoted in popular media in order to become part of the normal lexicon used to describe when someone feels the effect of being on the outside of cultural norms. Let’s call out these situations with #glutencentric. When someone is engaging in attitudes we’ve previously discussed such as I-know-best, or expressing gluten doubt – we can respond by saying, “You probably don’t mean to, but you are being #glutencentric.” That will point out ways our culture is built on gluten-centric traditions, and hopefully will encourage more awareness and compassion. We can use #glutencentric to explain our behavior in tricky situations. The current vernacular when someone with celiac disease is poisoned with gluten is, “I got ‘glutened.” The hashtag #glutencentric derives from that – illustrating our need to take precautions to dodge cultural norms that sabotage our health. When we visit someone where we’ll be cooking in their gluten-containing kitchen, #glutencentric would explain our need to wipe down surfaces and cook in a separate place using safe utensils. #Glutencentric would encapsulate in one word why we don’t go into bakeries, kitchens, or pizzerias where gluten filled flour dust is in the air, and don’t eat foods at potlucks. Let’s say it catches on, and a friend asks you to come over and cut out Christmas cookies, you can say, “That’s #glutencentric, let’s make divinity instead!” In one word, you’ve encapsulated the lifestyle, it’s non-negotiable because it comes with a set of meanings, and you’ve suggested a naturally gluten free alternative (that still fits the holiday genre). Having a word to encapsulate this situation would entitle us to be included, but not expected to eat. For example, Liza reports, “My friend told me she had a dinner party of all of her friends and didn’t invite me because she didn’t know what I would eat. I told her, ‘Invite me. If you don’t, I feel left out, and we are letting the disease win. I want to be included in social engagements, so please invite me and I will bring my own bowl of food.’” Her friend said she wished she had thought of that beforehand. If Liza and her friend agreed on the concept of #glutencentric, it would have been socially acceptable for Liza to be invited to a dinner party and to bring her own bowl. Liza went on to say she felt she needed to “train” her friends on how to keep her safe, but engaged. This way, everybody wins. Having a catch-phrase to summarize the cultural constraints is empowering. When confronted with a snarky family member trying to push “a little” on you, you say, “That’s #glutencentric!” It will, in time, come to mean that there isn’t any more argument or debate about your resolve, so stop pushing… In time, it will be a way for us to command rights. New Language Throughout this book, we’ve learned new language to describe cultural constraints that collide with having food sensitivities or celiac disease. With this new language, we are able to understand why we feel removed from the mainstream, and now can take steps to redefine “truths” and enlighten loved ones. Let’s summarize the new language revealed in this book. To recap, the cultural constraints identified are: reluctant tolerance, gluten-doubt, able-body bias, “sorta” scientific, I-know-best, diet discretion, exclusionary etiquette, absence of agency, sacred bread, size surveillance, by the numbers, and yours, not mine. These cultural constraints “play out” in “vexing venues” such as at work, home, church, the medical arena, school, the bedroom, restaurants, (Chapter 3) around the extended family dinner table (Chapter 5), while travelling, and even in our own bodies as we struggle with the strife of illness (Chapter 4). Summary of Cultural Constraints in Book /* DivTable.com */ .divTable{ display: table; width: 100%; } .divTableRow { display: table-row; } .divTableHeading { background-color: #EEE; display: table-header-group; } .divTableCell, .divTableHead { border: 1px solid #999999; display: table-cell; padding: 3px 10px; } .divTableHeading { background-color: #EEE; display: table-header-group; font-weight: bold; } .divTableFoot { background-color: #EEE; display: table-footer-group; font-weight: bold; } .divTableBody { display: table-row-group; } Cultural Constraint Description Chapter Reluctant Tolerance "I understand people have gluten intolerance, and those people annoy me." 2 Gluten-Doubt "I don’t believe you are that sensitive!" 2 Able-Body Bias Where food served (anywhere) that does not consider those with sensitivities. 2 Sorta "Scientific" Basing opinions on sound bytes that don't tell the entire story. 2 I-Know-Best "My opinion about everything is "right" and you are "wrong." 2 Exclusionary Etiquette Etiquette rules/expectations that may cause peril for those with special needs. 2 Absence of Agency Where someone has no say, and when his or her special needs are not honored. 2 Sacred Bread Bread is a sacred food, both for religious sacraments, and at the dinner table. 2 Cultural Constraint Description Chapter Dietary Discretion When others are overly interested and judgmental about our dietary choices. 4 Sexist Scrutiny Sexist biases and expectations that may cause erroneous conclusions. 4 Size Surveillance The practice of surveying the size of women's bodies. 4 Living by the Numbers A preoccupation with weight, number of calories consumed, pounds lost, etc. 4 Cultural Constraint Description Chapter Yours, not Mine When family members deny they may have similar genetics as you. 10 Cultural Constraints in Action Reluctant tolerance – This occurs when someone says they understand the gluten free lifestyle, but their actions (and even words) indicate they are just putting up with our needs, but they really aren’t on board. People only cooperate when it is convenient for them. An example comes from Layla (#65), who described how she stayed in her mother-in-law’s house after telling her how sensitive to gluten she was. The mother-in-law acted like she would cooperate, but when Layla went into the kitchen the next day, the mother-in-law was baking cookies, and flour dust was all over the kitchen. It forced Layla to move her food to the bedroom. She limited her time in the kitchen. The mother-in-law appeared to be cooperative, but reluctant tolerance reared its ugly head when the mother-in-law decided she wanted to bake cookies, come what may to Layla’s health. Reluctant tolerance and gluten doubt often go hand-in-hand. Gluten doubt – Occurs when someone doubts our need to avoid even the tiniest molecule of gluten. Some even go to the extreme to find research to refute your claims that gluten in any quantity can be deleterious to your health. For example, when my mother said, “Oh it can’t be that bad, you must be exaggerating,” she cast doubt on my announcement that I had celiac disease and couldn’t eat gluten. Granted, my mother was on in years by the time I was diagnosed, and the thought of such a drastic dietary change was hard for her to comprehend. Also, her comment might have been to mitigate my edict to stop gluten all-together. Mom’s always want to make things a little better, don’t they? Because she was my mother, and I am conditioned to listening to her and learning from her, I doubted my resolve. She holds a lot of power over me and my decisions. She taught me what to eat from the start. If she doubted my gluten restrictions, I had to consider it. Was I over-reacting? Another example of gluten-doubt comes from Grace’s (#17) husband’s reaction (Chapter 2). Recall that he searched the Internet trying to find evidence that people with celiac disease can eat some gluten. Or Stillman (2016) who solicited her husband to ask his gastroenterologist friends to find research that gluten consumption was acceptable for her daughter with celiac disease. Denial is one of the steps to ultimate acceptance (Chapter 3, Chapter 6). Gluten-doubt is perpetuated in the media with “gluten” being the butt of jokes, causing those who hear them to question the severity of celiac disease and the need for a gluten free diet (Chapter 2). Gluten-doubt occurs when someone doubts the need for a gluten free diet. Many people I interviewed reported their spouse or family members felt they were “too restrictive,” indicating the gluten-doubt attitude. For example, Dustin (#46) said, “My wife thinks I’m too strict and paranoid.” Yet, he had just described to me how sick he was, how it took years to be diagnosed, how doctors disagreed about how to interpret the antibody blood test in order to finally diagnose him, and how he learned by trial and error just how restrictive he had to be in order to regain health. It’s hard not to wonder how his wife missed the struggles he endured. She eats gluten regularly and goes out, leaving him behind, enhancing his feelings of isolation and alienation with the disease. As his partner, her gluten-doubt makes it extremely hard for him to live harmoniously because of her lack of compassion. It would be nice of her to try to “walk in his shoes,” a little. Able-body bias assumes everybody can consume everything. Able-body bias occurs when accommodations are not contemplated for those with special needs, such as when gluten is added to foods that wouldn’t normally contain it or when restaurants do not have anything on the menu suitable for those with celiac disease. The able-body bias is dangerous because it plays out in all of the venues and can cause inadvertent cross-contamination. Some people I interviewed shared surprising things that contain gluten. For example, margaritas can contain gluten when bars add beer to their recipe. Another participant told me that some glue on tea bags can contain gluten, as can glue in packaging and to stick envelopes. Whole baked chickens can contain both gluten and dairy as do some deli meats. Packaged “fake crab” can contain gluten, as can the caramel color from soda pop—which caused two participants to react. Reusable straws can be made of gluten-containing pasta. BBQ pork can contain barley malt, used to make the meat appear glossy. Roux to thicken soup is often made with flour. Brown rice syrup and bouillon can contain gluten. Hash browns can also contain gluten because flour is sometimes used as a binder to hold them together. I have taken the same brand of probiotic/prebiotic for years. I recently bought more, and though the labeling changed, I didn’t think to look at it. Then I started having “glutened” symptoms. The product now contains maltodextrin. That’s a controversial ingredient – some do and some don’t react to it. Apparently, I do. When I quit taking it, the symptoms went away. Agar is high in iodine, as is seaweed such as the nori used to wrap sushi. Those with dermatitis herpetiformus need to know that iodine can trigger a reaction. Here’s one that really surprised me: scrambled eggs. In some restaurants, they add pancake batter to the scrambled eggs to make them fluffier. These are all examples of able-body bias – hidden poisons to some, assumed to be safe for all. Pharmaceuticals are another place where there can be hidden gluten in the drug binders. Some of the ingredient lists on over-the-counter and prescription drugs list “starch” as a binder. These binders vary from lot to lot depending on what is available or least expensive. There are websites that list drugs that are “safe,” but the best way to be sure is to do an Elisa test on any new prescription. This is costly – the tests are expensive – and medicine is wasted conducting the test. This is another example of able-bodied bias because the pharmaceutical companies do not disclose whether a drug contains gluten. Cross-contamination can happen anywhere. For example, when going to the ice cream shop, if one ice cream contains gluten, they may all be contaminated, unless the store has special practices to clean scoops in between dips. Some respondents reported that ice cream contains wheat-based thickeners not disclosed on the label. Frying oils in restaurants can also be a source for cross-contamination. If cooks fry gluten-containing foods in the same oil they use for French fries, the fries are contaminated. And in the deli, the meat slicer must be cleaned between slices to prevent cross-contamination. Safe practices have to be followed to ensure our safety. I witnessed a chef splashing water from the back burner pasta pot on the front burner grilled fish. This is an example of how easily foods are cross-contaminated. It’s imperative to observe as much as possible when you go to a restaurant. For example, I observed a server “stir in” a drop of sour cream that spilled into the guacamole at a popular chain. This little bit of dairy could poison someone with a dairy allergy. These examples illustrate able-body bias as well as how cooks in a kitchen do what they need to in order to “turn tables” quickly. A restaurant kitchen is a melee of activity, and special requests slow the line. The unfortunate reality is that we just can’t be too careful! To mitigate risk, some participants shared their strategies for staying safe, such as bringing their own food to group gatherings or keeping emergency foods with them at all times. At a potluck, if they planned to eat the food, some participants ensured they were first in line, so serving spoons weren’t cross contaminated. When going out for a “beer” with friends, many participants recommend ordering hard cider because it tastes good and looks like beer. There are several good gluten-free beers available on the market. And best of all – Oreos have a gluten-free version! Many participants recommended them. Doughnuts were the food that came up as the most missed food. There are some packaged versions, and several lucky people mentioned bakeries in their towns that carried fresh gluten-free doughnuts. “Sorta” Scientific refers to the propensity to spout off “scientific” data without telling the whole story, often misleading the listener to come to an erroneous conclusion. It also refers to scientific controversies that confuse those trying to follow a gluten free diet. These sound bytes cause us to draw conclusions from fragmented information, such as in a clickbait headline. Let’s consider the oat controversy that has become a hot topic in celiac circles. Are oats GF? It depends on who you talk to. I met a gluten free oat farmer at a convention who told me his oats are raised miles from fields of gluten-containing grains to prevent intermixing with the oats. It is not an exact science, he explained, because he cannot control the wind that blows seeds from other fields. Furthermore, his oats are processed in a gluten free plant. Oats are touted as a health-providing food because they lower glucose and cholesterol levels (Smulders, et al., 2018). And one study confirms that those with celiac disease can eat about a cup of oats a day without a problem (Hardy, Tye-Din, & Stewart, 2015). Many who are diagnosed with celiac disease say they can eat oats, while others suffer with celiac-type symptoms when they consume them. Perhaps it is because the oats they are eating are cross-contaminated, because the manufacturer didn’t grow them in fields far from gluten containing grains, or because they were processed in a facility that also processes gluten. We shouldn’t have to ask these questions. Theoretically, if the oats meet the government guidelines of under 20 ppm criteria, they should be safe for us to eat. I really wanted to incorporate oats into my diet. I missed eating my favorite oatmeal chocolate-covered raison cookies. I bought the bag of oats from the GF oat-farmer, rationalizing the $12 price tag because of the extremes he took to ensure the oats were safe. To do a real test, I quit eating all grains, including gluten free grains for three months as a “cleanse” so that I could re-introduce those lovely gluten free oats. This wasn’t easy! Grains give a certain “fullness” that is lacking when omitted from the diet. In time, I got used to the new “fullness” that comes from eating other foods. Finally, three months later, I made my favorite oatmeal cookies. I took only one bite (and didn’t even eat any of the dough as I made them!). Since my disease takes ten days to fully manifest, I waited. Ten days later, I broke out in that old familiar dermatitis herpetiformus rash, and it was not a small outbreak! Clearly, I cannot eat gluten-free oats. I don’t know whether I reacted to gluten in the oats, or to something called avenins, but I do know that the sorta scientific data wasn’t true for me! Since my oat experiment, I learned that some people may have an intolerance to oat avenins (Arentz-Hansen, et al., 2004); while another contradictory study with only two participants concluded that oat avenins did not cause reactions in those with celiac disease (Hardman, Tatham, Thomas, 1999). Which should I believe? A 2015 study with 73 participants with celiac disease found that six people reacted to the avenins in oats (Hardy, Tye-Din, & Stewart, 2015). Whether to consume oats is controversial and sorta scientific because of the conflicting results. Rather than going to the doctor for more tests, I decided to continue eliminating all grains from my diet. I felt better than ever during that three-month cleanse, when I didn’t consume any grains. Contradictory studies show how the sorta scientific assertions can really cause confusion. I-Know-Best is the attitude conveyed by others that you really don’t know what you are talking about when you say you need to follow a gluten free diet, but rather I-know-what’s best for you. We experience this in every venue, as shown throughout the book. The most alarming place I saw this was in a rehabilitation facility where my mother went after having her knee repaired. Though my mother was never gluten free, I asked them (on my own behalf for future reference) if they would honor a gluten free diet request and learned they wouldn’t without a “dietary prescription” from a medical doctor. They explained that the gluten free diet was very difficult for them to adhere to, and without specific doctor’s orders, they wouldn’t comply. Furthermore, a staff member at the facility informed me that most people following the gluten free diet were just doing it because it was the fad. Wow! How safe do you think you’d be with her preparing your foods? That’s I-know-best folks! Diet Discretion refers to the culturally-driven propensity to scrutinize each other’s diet as discussed in Chapter 4. It can also refer to the challenge faced by others who strive to cook for us, trying to adhere to our dietary needs. This notion is perpetuated by some companies who advertise “ideals” and has infiltrated society as an acceptable practice and leads to size surveillance (discussed below). In the friends and family dinner table environment, Claire (#25) shares how she deals with the diet discretion demeanor. She says, “It is such a dilemma – either to resolve to only eat your own food, or to eat what others kindheartedly prepare for you, and risk that they do not know all of the hidden words in ingredients that mean gluten.” Elaborating, she says: It depends on the situation. I don’t want to be mean to somebody who is really trying. It is a lot better for me to thank them and appreciate them. Do you want to shoot them down so they never do it again? That's the question you have to ask yourself. I have never said, ‘Oh my gosh. I can't eat that. I might be contaminated.’ I have taken food and not eaten it, but you can do that quietly and subtly. You don't have to have a fit, and throw it in people's face. You can be subtle. You can thank them for the food and not eat it. On one hand we want to be polite, and on the other hand, we don’t want to be sickened. I once gave a friend a beautiful dried fig that I specifically chose for her as a treat. It was from a specialty store. She thanked me and out of the corner of my eye, I noticed she put it into her purse. Apparently, she doesn’t like figs, but she didn’t tell me that. She was very polite and accepted it with gratitude. I admit I’ve done the same. But, other times, I felt like I was lying when I pretended to eat foods I wouldn’t dare put into my mouth. It really feels disingenuous, and, frankly, it encourages behavior I don’t want to perpetuate. That’s why I announce to the people I regularly get together with that I will bring my own food. One group collectively breathed a sigh of relief, because their dietary discretion demeanor of trying to provide “clean” foods for me caused them stress. It is really nice to have someone else make something I feel safe eating. One of my friends bakes sweet potatoes, knowing they are one of my favorite foods. She carefully wraps them in aluminum foil so the oven doesn’t cross-contaminate them. I eat them and feel so grateful that someone has prepared something safe for me. I appreciate it when my sister uses a special pan to prepare foods for me, so I don’t become cross-contaminated by their regular fare. It makes me feel more included in the family when I eat the same foods as they eat. But when I go to a friend’s home who really isn’t particularly informed or interested (or perhaps is relieved they don’t have to worry about my needs), I either bring a dish to share and serve myself first, or I bring my own bowl. It is just safer that way. But these resolves go by the wayside when something like what Claire describes: I can tell you something nice that somebody did. My friend, a good friend of mine, one of her kids got married and I was not going to say a word, her hands were so full, and she was cooking all the food and everything for her kid’s wedding. My intention was just to bring food, tuck it in the fridge in the back, and warm it up and eat it later when I had time. Several days before, she said something about a platter and I didn't understand what she was talking about. Then she asked me to cover the platter and put it in the back so it would not get cross contaminated. I said, ‘Are you seriously cooking gluten-free too?’ And she said, "Well of course, you're helping, why wouldn't I?’ She went way out of her way to do that, she was cooking for 200 people, and she still thought of me. So that was pretty cool. Claire reports she ate the food her friend prepared, with no reaction. She felt lucky and grateful. These examples illustrate the different aspects of dietary discretion, which can have negative connotations when someone is scrutinizing what is on our plate, or positive implications when others are trying to adapt to our dietary requirements. The propensity to scrutinize each other’s diet is rooted in our need to nurture. Offering food is a way to show love and to ensure that those around us are satiated. Clearly, we want to encourage that behavior from our friends and family, and how we deal with dietary discretion is determined on a case-by-case basis. Exclusionary Etiquette refers to rules of etiquette that contradict what is safe for those with celiac disease, food sensitivities, or non-celiac gluten sensitivities. How do we deal with it when presented with gluten-containing food? I hosted a book club potluck at my home. A friend brought homemade banana bread with gluten, even though I sent a note out to everyone reminding them my home is gluten free, accompanied with a list of acceptable foods. It was awkward, because etiquette dictates that we accept foods that people bring to our home with gratitude. I really like this person and don’t want to ever offend her. But since I had sent out the note and felt that this specific group of friends had a lot of insider information about the tribulations of my gluten free life, I said, “Oh, you can’t bring that into my home. I’m sorry.” And she said, “I’ll keep it out of your kitchen and just serve it on the coffee table.” Well, I can be poisoned just as easily from cross-contamination on the coffee table as in the kitchen. I had to ask her to take it back to her car. What a dilemma! I was having memories of the cleaning lady episode mentioned in Chapter 1. I didn’t know how to handle it. I thought about Liza (#68) in Chapter 5 who gave the gluten-containing gift back to her neighbor and then regretted doing that. What is the right answer? I’m not sure where the line is, but if it can contaminate you, you have to speak up. But if it is a gift that you can easily discard after the person leaves, it might be best, (even though it isn’t honest) to say “thank you” and tell the giver how much you appreciate the thought. After all, it isn’t it the thought that counts? Collectively, we have to change the rules of etiquette, so when we don’t accept food we suspect may sicken us, we can reject it without feeling like we are breaking social norms, or for fear we won’t ever be included in food-related gatherings. Absence of Agency describes situations where a person has no power in a relationship, causing them to be highly influenced by another. It manifests as the inability to act on one’s own free will or feeling the need to ask that particular person for permission to do something. For example, Ava (#7, Chapter 5) described how her mother likely had celiac disease, but continued to cook it and eat it because her father refused to eat a gluten free diet. Ava describes how her mother suffers from symptoms of celiac disease as a result. This illustrates an absence of agency on the mother’s part. If she had agency in the relationship, she would assert her needs and demand that her health concerns were prioritized. It takes courage because often we are confronting someone who intimidates or has power over us. Sacred Bread describes the cultural constraint that bread is a sacred food present at meals and ritual ceremonies. The most obvious application of this cultural constraint is with the communion host at church. This causes issues when going to church and not being able to participate in sacred sacraments. Another is the notion that a meal is not complete without bread on the dinner table (de Certeau, et al, 1998). Diets that omit bread are anathema to some, illustrating the cultural sanctification of bread. Size Surveillance – This is the propensity to judge our own and each other’s size as illustrated in Chapter 4 with our “diet” culture. It is perpetuated by companies who advertise “ideals” and has infiltrated society as an acceptable practice. I have a friend who always tells me, “I hate it that I’m so fat.” While I want to engage her to ask how she feels about it, what her plan is to fix it, and to encourage her, I don’t because she isn’t telling me to find a solution. She’s venting. But her comment causes me to discretely look at her body – something I wouldn’t normally do. I am compelled to assess for myself if she is really “fat.” This illustrates size surveillance. Her size at any given time shouldn’t be relevant to our conversation, but in fact, it is a regular topic. This seems to be true with groups of friends too. I have another friend who regularly east and drinks with her girlfriends to celebrate life’s occasions. Collectively, they also gain or lose weight throughout the year. When they are dieting, they bring lower-fat foods to consume at their gatherings, and when they are not, they enjoy higher-fat foods. Their body sizes go up and down throughout the year, and they regularly comment on it to each other. One said to me, “We’ve gained weight, so now we are on a diet.” Making dieting a team-sport illustrates size surveillance. They are all around the same age, and have individually been on and off of diets since their teens. As friends, this group is aware of each other’s body sizes. They know what size of clothing each other wears when “up” or “down.” They encourage each other while dieting, exercise together, and collectively celebrate successes. What happens when one member of the group stays thin when the others are on the thicker side, or vice versa? Would they be ousted from the group? Is being a uniform size a “condition of acceptance” in that group? Size surveillance and dieting is a major component of their ongoing discussions. Sexist Scrutiny – This illustrates the propensity of some doctors to treat women different from men. Details of this phenomenon are offered in Maya Dusenbery’s (2017) book entitled Doing Harm. In it, she points out that prescription doses are based on an average size white male and that women were often exempted from studies while in their child bearing years because of fears that hormonal changes would affect test results. Rather, tests were conducted on men and extrapolated for women. She reports that seventy percent women take a prescription while pregnant, and since these drugs were not tested on women, outcomes may be unpredictable (p. 39). She says, “often, women’s symptoms are brushed off as the result of depression, anxiety, or the all-purpose favorite: stress” (p. 3) when in fact they had West Nile virus, pericarditis, and a host of other illnesses that took several attempts before getting a viable diagnosis. Respondents echoed how it took multiple visits (and several misdiagnoses) to finally get the celiac disease prognosis. In addition to having to visit several times for a diagnosis, Dusenbery found that women wait longer in the emergency room with the same complaints as men. For example, women with stomach cramps waited sixty-five minutes compared to forty-nine minutes for men, to see a doctor. The same is true with women displaying heart related symptoms. She attributes this to sexual biases. Women in my interviews echoed similar sentiments about how they were treated in the examination room, and as they went through the diagnostic process. For example, Ruth, (#69) describes how one day she went to a gastroenterologist she had been seeing regularly for several years, without an appointment. She was actively suffering with a rash, stomach distress, constipation, and joint pain and when she called to try to get an appointment, the receptionist told her she’d have to wait two months. At her wit’s end with the symptoms – needing prescriptions to ease the agony, she decided to drive over and sit in the waiting room, hoping for an opening. She begged the receptionist to let her see the doctor. Eventually the doctor indignantly huffed into the waiting room and refused to see her. His comment implied that she was stalking him! He told her to make an appointment. She left humiliated, remaining desperate for medical attention. We need to be aware of sexist scrutiny if we are told we are symptomatic because of stress, anxiety, or hormones, so we can ask for other tests that may lead to a proper diagnosis, or find another doctor. By The Numbers – refers to excessiveness in setting physical goals for weight, food consumption, and even results on medical tests. This entails practices such as weighing food into approved portion sizes, or weighing oneself often, or setting “goals” to achieve desired numbers on medical tests. Someone who knows the number of calories they have consumed at any point in any days is enacting the by-the-numbers practice. Or if they weigh themselves every morning and record the number, and then “punish” themselves for being out of range, they are enacting the by-the-numbers practice. I once observed someone who was following a popular diet plan. I opened a bag of corn chips for us to enjoy before dinner. She asked me if I had a food scale. With it, she carefully measured out the number of grams that corresponded with one serving size of chips according to the nutritional facts printed on the bag. This is a by the numbers practice. When she finished the apportioned amount of chips (a surprisingly small amount), she then ate from the communal bowl. Together, we finished the bag! (What the bag deemed as 16 servings was two for us.) With regard to medical tests, Andreassen et al. (2015) reports that abnormal low-density lipoprotein (LDL) levels are common for those diagnosed with celiac disease. Many I interviewed were well aware of their “cholesterol” numbers. It’s no surprise. Commercials on TV inform us that we need to be aware of these numbers. Low density lipoproteins are part of the complete blood count routinely tested for heart disease. One can become obsessed trying to tweak out dietary fare or prescription doses to lower these numbers. Some patients are put on a quarterly trial, getting tested, and repeating until desired results are attained. This can cause a laser focus on the numerical outcome, rather than contemplating other lifestyle factors that could also affect the numbers. For those with celiac disease, many people I interviewed were very aware of their anti-giladin antibody levels. Anti-giladin antibodies are tested as part of the celiac disease diagnostic process (John Hopkins, 2020). Some reported that it took years to get their anti-giladin levels back to normal even though they strictly followed a gluten free diet. Knowing that it can take years to get back to normal is very important so that the patient and doctor have realistic expectations. It is also a great way to determine if you are inadvertently infracting. For example, after finally getting into the normal range, I requested the test again because I started having rash outbreaks and couldn’t figure out why. The anti-giladin number I worked so hard to get down had gone up! My doctor explained that it meant I had been infracting for a while. That’s when I discovered there was wheat protein in my hairspray. Respondents report disparity of interpretation by doctors when abnormal antibodies are detected. Some diagnosed that when only one antibody was in the abnormal range, it was “inconclusive,” while others were told that any abnormality indicated they had celiac disease. The diagnosis process varied greatly among participants. My doctor tells me we are limited by available tests and that the best “diagnosis” was if the symptoms went away with the elimination of it. The by the numbers practice is activated when we assess ourselves to the point of obsession using quantifiable standards. Yours, Not Mine – refers to the tendency for some family members to shun being tested for celiac disease. It is a “genetic” cultural constraint because it only applies to situations where family members may display symptoms but either refuse to believe a positive test, or refuse testing at all. Examples from Chapter 5 from participants include Emery (#45) who observed symptoms in her family and when she suggested they get tested, they accused her of “trying to get attention.” Or another example Naomi’s (#32) sister, waving the gluten containing food in her face saying, “It sucks to be you.” Both of these examples illustrate the yours, not mine stance, which will be discussed at length in Chapter 10. It All Makes Sense Now We’ve talked about ideologies, defining them as “taken-for-granted truths.” Throughout this book, we’ve identified the cultural constraints that keep coming up as we navigate social situations in various “vexing venues.” Awareness of these universal “givens” is the first step to change. Consider other social situations that were changed with awareness. From my study, I learned that people who find themselves on the outside of certain “taken-for-granted truths” experience conflict in various venues. We see a population that endures ridicule in the media, and exclusion such from meals and religious rituals, because ridicule (Freud, 1905/2009) and isolation (Smith, 2009) are two consequences when an individual operates outside of established norms. Recently, I explained the concept of this book to someone who does not have food sensitivities. Alluded she said, “I don’t see that people with celiac disease are ridiculed or isolated.” This is a perfect example of the response of those operating on the inside of a deep-seated “truth.” It represents how our struggles can be invisible to others. They laugh along with the jokes in the media (and admittedly, sometimes we laugh too). But, because they do not live with the repercussions, they do not notice. It is only when on the outside of a norm that one experiences the discomfort of ridicule that perpetuates social isolation. Understanding these cultural constraints and arming ourselves with strategies to address them can help us navigate challenging social situations. We talked about developing a catch-phrase to encapsulate the attainment of the Big Shift and identity transformation. Rather than saying, “I have celiac disease,” which may imply that we are still struggling with the lifestyle and symptoms of the disease, we could say, “Please don’t be #glutencentric” indicating we accept our lifestyle, and so should you. Forum Questions Above, we talked about memes and having language to describe our GF lifestyle with no qualms or apologies summarized in one word. I suggested calling out practices by using the hashtag #glutencentric. Do you think having a word to describe these cultural practices would help us gain more compassion? What situations can you think of where using #glutencentric would help? References in Chapter 8 Alice McKeon, coined word “litterbug” (1979, March, 2), Washington Post. Andreassen, O., Desikan, R., Wang, Y., Thompson, W., Schork, A., Zuber, V., Doncheva, N., Ellinghaus, E., Albrecht, M., Mattingsdal, M., Franke, A., Lie, B., Mills, I., Aukrust, P., McEnvoy, L., Djurovic, S., Karisen, T., & Dale, A. (2015). Abundant genetic overlap between blood lipids and immune-mediated diseases indicates shared molecular genetic mechanisms. Plos One, 1, 17. doi: 10.1371/journal.pone.0123057 Arentz-Hansen, H., Fleckenstein, B., Molberg, Ø., Scott, H., Konig, F., Jung, G., Roepstorff, P., Lundin, K., & Sollid, L. (2004). The molecular basis for oat intolerance in patients with celiac disease. PLos Medicine, 1(1), 84-92. doi: 10.1371/journal.pmed.0010001 Burke, T. (2006) Me Too. Retrieved from https://metoomvmt.org/get-to-know-us/tarana-burke-founder/ Dawkins, R. (1976). The Selfish Gene. Oxfordshire, UK: Oxford University Press. de Certeau, M., Giard, L., & Mayol, P. (1998). The practice of everyday life, Vol. 2. Minneapolis, MN: University of Minnesota Press. Dusenbery, M. (2017). Doing harm: The truth about how bad medicine and lazy science leave women dismissed, misdiagnosed, and sick. San Francisco, CA: HarperOne. Freud, S. (1905/2009). Wit and its relation to the unconscious. Overland Park, KS: Digireads.com, Neeland Media, LLC. Hardman, C., Tatham., A., & Thomas, H. (1999). Absence of toxicity of avenin in patients with dermatitis herpetiformis. The New England Journal of Medicine, 340(4), 321. No doi. Hardy, M., Tye-Din, J., Stewart, J., Schmitz, F., Dudek, N., Hanhapola, I., Purcell, A., & Anderson, R. (2015). Ingestion of oats and barley in patients with celiac disease mobilizes cross-reactive T cells activated by avenin peptides and immune-dominant hordein peptides. Journal of Autoimmunity, 56, 56-65. doi: 10.1016/j.jaut.2014.10.003 Heller, J. (1961). Catch-22. New York, NY: Simon & Schuster. Janis, I. L. (1982). Groupthink. Boston, MA: Houghton Mifflin. John Hopkins (2020). Blood Test: Gliadin Antibodies. Retrieved from https://www.hopkinsallchildrens.org/Patients-Families/Health-Library/HealthDocNew/Blood-Test-Gliadin-Antibodies Nanyakkara, W. S., Skidmore, P. M. L., O’Brien, L., Wilkinson, T. J., & Gearry, R. B. (2016). Efficacy of the low FODMAPs diet for treating irritable bowel syndrome: the evidence to date. Clinical and Experimental Gastroenterology, 9, 131-142. doi: 10.2147/CEG.S86798 Smith, G. (2009). Reconsidering gender advertisements. In M. H. Jacobsen (Ed.) The Contemporary Goffman. Oxfordshire, UK: Taylor and Francis. Smulders, M., van de Weil, C., van den Broeck, I., van den Broeck, H., van der Meer, I., Israel-Hoevelaken, T., Timmer, R., van Dinter, B-J., Braun, S., Gilissen, L. (2018). Oats in healthy gluten-free and regular diets: A perspective. Food Research International, 110, 3-10. doi: 10.1016/j.foodres.2017.11.031 Stillman, S. (2016). Why I hid my happy, healthy daughter’s medical diagnosis from her for as long as I could. Washington Post Blogs. Retrieved from https://advance-lexis-com.du.idm.oclc.org/api/document?collection=news&id=urn:contentItem:5J1X-0W31-JB4M-V2SC-00000-00&context=1516831. Yamamiya, Y., Cash, T. F., Melnyk, S. E., Posavac, H. D., & Posavac, S. S. (2004). Women’s exposure to thin-and-beautiful media images: body image effects of media-ideal internalization and impact-reduction interventions. Body Image, 2, 74-80. doi: 10.1016/j.bodyim.2004.11.001 Continue to: Gluten-Centric Culture: Chapter 9 - Travel Tips Restaurant Primer Back to: Gluten-Centric Culture: Chapter 7 - Individual Transformation

Celiac.com 07/08/2022 - My name is Mandy and I’m 16 years old. I was diagnosed with celiac disease less than a year ago after having symptoms for about four years. I love playing soccer, hanging out with my friends, listening to Coldplay and Dave Matthews Band, and now, eating! My eyes are shut tight. I’m relying on my senses of smell, taste, and touch to keep this piece of pizza real, just in case when I open my eyes it’s not there. The crust is warm and moist in my hands. I can feel some rogue strands of cheese dangling over the edge, and droplets of grease and rich tomato sauce fall onto my hand. I open my eyes just for a split second, and the pepperoni seems to smile at me, just waiting for me to enjoy this delicacy. I close my eyes again and slowly start to bring this slice of pizza toward my mouth, which is already watering at the thought of this culinary delight coming into contact with my taste buds—”Mandy!” My eyes fly open and I’m face to face with a friend of mine, who’s just exited the lunch line. I guiltily hand over her pizza, which I was holding while she purchased a carton of milk and three luscious looking chocolate chip cookies. My daydream is shattered, and I’m back in the real world, the world of rice pasta, corn flour, and of course, pieces of pizza that beckon unfairly. However, I’m not disappointed. The daydream will be back again. Until then, I have a delicious chocolate fudge brownie to enjoy, made, of course with the oh-so-decadent rice flour. I may be only 16 years old, and barely starting to make any sort of distinguishable impact on the world around me, but I am already one of the most unique people at my high school. I have the honor of having an immune system that amuses itself by pretending gluten is poison, and intestines that, apparently bored of their mundane life, go along with the joke. Yes, I am a celiac, a proud member of the exclusive club of funky immune systems. A part of me still thinks this is a pretty unfair deal. The same part of me that wants to scream like a maniac as I watch my friends eat. But another part of me, the rational part, thinks that, along with my disease, I am pretty unique—and so is my story. I experienced the first of what I call celiac attacks when I was 12. That incident seems to have blocked itself from my memory, but I do recall one night during my family’s Cold Days and Clear Skies By Mandy Taylor vacation in Hawaii. I don’t remember what I ate, but I remember the worst stomach pain I have ever had, and being in the bathroom all night. My memory then flash forwards up two years to a soccer practice with my club team. Running along in a scrimmage, I was suddenly stricken with the most intense stomach pain. My brain couldn’t even seem to comprehend this pain, and I lay on the grass dizzy and in a fog. On the way home, I brilliantly ate a chicken quesadilla on, of course a flour tortilla. When I got home, it was all I could do to writhe on my bed. My 14-year-old brain figured this sort of pain must be death. Sitting up on my bed, my bedroom began to spin in fast circles, and I passed out on my floor. Upon waking up, sweaty, the pain was gone, and there was a buzzing in my ears so loud it sounded like there was a bee hive hidden in my shirt. I don’t remember telling my parents what happened. All I know is soon I was in the emergency room, being told the pain was simply that time of the month that every girl has to endure. I figured these doctors knew what they were talking about, and I let it go. This horrible experience left a huge impression on me, and I would never forget that pain. I only prayed it wouldn’t happen again. But it did. It happened again, and again, and again, until I was afraid to eat anything, afraid to leave the house, afraid to live my life. Each time the waves of pain and dizziness swept over me, I only wanted it to kill me. It seemed to be the only thing to make the pain stop. And each time I woke up from passing out, whether it was lying shivering in the bathroom or huddled in the hallway, the hopelessness I felt was nearly as unbearable as the pain. An entire year of having these attacks slowly went by. When I was fifteen, I underwent arthroscopic knee surgery for my right knee, as a result of chronic knee pain that had mysteriously developed. The surgeon discovered numerous cracks on the underside of my kneecap. I didn’t know it then, but this too was a result of this disease that was ravaging my body. Along with the knee problem and the stomach pain attacks, I experienced bad headaches almost daily. I had trouble sleeping and focusing on school. My stomach was so bloated that I sometimes appeared pregnant. My vision deteriorated as well. When I was 13 I had been told that I was legally blind in my left eye, and over a year later my once perfect right eye vision rapidly began to join my left. Whatever illness I had, it was taking over my life. I began to lose touch with my best friends, because I was always sick. Some days I would simply go without eating; during one particular severe episode after my knee operation, I lost eleven pounds in a week from living off a bowl of applesauce a day. I needed answers—and fast. I began to see doctor after doctor. My childhood doctor, having known me since babyhood, figured because I had nearly always been a little sickly (I suffered from sinus infections from infancy on), that this was just another one of those times. I saw her at least four times, and she told me at least four times that my problems were bad cramps and a sensitive stomach. The doctors at the emergency room also thought it was cramps, and perhaps a little anxiety. After countless blood, stool, and urine tests that seemed to find nothing, I was told I would grow out of it. Everyone else seemed to think I was a hypochondriac, and my hope was fading fast. One afternoon, while surfing the Internet looking for illnesses with my symptoms, I found a medical message board website. Pure impulse made me post my symptoms on that website, sparking what tiny shreds of hope for a diagnosis I had left. Over the next few days, I read the answers to my post, which told me it sounded like I had Irritable Bowel Syndrome. I was elated, thrilled that I was finally getting some sort of answer. After spending days reading about this syndrome I received an email from someone from the message board site. The email told me it may very well be Irritable Bowel Syndrome—but, had I heard of Celiac disease? My mom made countless urgent phone calls to my doctor, who finally got me an appointment with a gastroenterologist. The day I walked into this doctor’s office was the day that changed me forever. Right away he seemed to recognize my symptoms as Celiac disease, or Celiac Sprue and wanted to get a definite diagnosis right away. Although this would involve a colonoscopy, not the friendliest of procedures, and small bowel biopsy, I was elated. I could finally have a real diagnosis! I spent a weekend prepping for the procedures: two fun-filled days of strong laxatives and clear liquids. It would have gotten a little boring, but luckily I had stocked the bathroom with a good supply of magazines. Another day was spent at the hospital, getting a tube shoved down one end and up another. Not fun at the time, but now I look back and realize it was a little amusing. It was all worth it a week later, when we got a call from the doctor. My diagnosis: a severe case of celiac sprue—and so began my new life. It took several months for the fact to sink in that I could no longer have wheat, oats, rye, malt, and barley, which, of course, are included in seemingly every food, beverage, and sauce on this planet. I felt even sorrier for myself than I had when I was still very sick. It made me want to cry when I looked at pizza or cake, or walked into the mall and smelled the aroma of the world’s best cinnamon rolls. Several months were spent deeply depressed, thinking that my life was over. I couldn’t be around my friends because I couldn’t stop thinking they could eat whatever they wanted. When I was around them, I blew up at them countless times for enjoying their cookies or pasta or numerous other things. Days were spent staring longingly at the box of fettuccine alfredo in our cupboard, and at the package of chocolate muffins on top of the refrigerator. I stifled so many urges to stuff as many hot dogs buns in my mouth as I could. But as the long days passed, something changed. I went a full month without a severe attack. I began to sleep better. I was learning, and along with the learning came living. My mom and I began to enjoy experimenting with different recipes. We mostly made brownies, trying nearly every gluten-free recipe we could find, and then gorging ourselves on them afterward. One evening, for the first time in months, I enjoyed a delicious plate of rich cheese fettuccine, made with the rice pasta I had mistakenly thought would be disgusting. The pasta was, instead, even better than “normal” pasta—so were the brownies—and pretty soon, so was the cake and the pizza. Something changed in those days of experimenting and shopping and making discoveries—it was me. Slowly, my view on life began to change. Yes, I had a disease, and yes, it was a very serious one, but there was no way it was going to stop me from enjoying the life I finally had back. I began enjoying the little things again, something that years before I had prided myself on. I got a few laughs as my friends tried to digest my diagnosis, constantly saying things like “But…pasta doesn’t have wheat in it, right?” and “Well, at least you can have potato bread, since it’s made out of potatoes.” I even got a few “Oh, I know exactly how you feel—I’m on a diet, too.” But gradually the confusion gave way to understanding, and they supported me. So did my parents. My dad by making constant runs to the store to pick up something I was craving, and my mom by spending 24 hours in the kitchen concocting all sorts of meals which always turned out to be surprisingly delicious. My energy came back, and so did my love for life. My headaches subsided, and my stomach bloat began to look only two months pregnant instead of six or seven. After my last surgical procedure (a laparoscopy to check and see if any of my other organs were scarred) was finally over, my junior year in high school began. It was a new beginning after a horrific summer of pain, surgery, and hopelessness. I played on my school’s varsity soccer team, and began to fully enjoy school again. I was finally healthy and planned on staying that way. I knew because of my entire ordeal, I would never even consider drinking, smoking, or drugs. It had taken so much effort and energy to get healthy—I would do nothing to ruin it. One afternoon, I sat at my desk at home studying for a math test and craving about a thousand different foods. As I began to feel slowly overwhelmed, I heard a rumbling outside and looked up to see the UPS truck pull up our driveway. It was the gluten-free donuts and hot dog buns I had ordered from a wonderful gluten-free food company. I tore open the box and took my first bite of a rich chocolate donut. It was the smallest thing for most people: a bite of a donut. But the second it took me to take that bite simply made my day. It’s the little things like that that we celiacs must remember to enjoy. Something important has been taken from us for reasons we’re not sure about—perhaps it’s our genes and a little bad luck. We must learn to fill that void with whatever we can. In a way, we are all blessed. Yeah, this disease isn’t fun, but even though it’s taken many things from my life, it’s given me so much more. I love everything about life now. I love being with my amazing friends and family. I love cold days and clear skies. I love when I look across the road to the car across from me and see the person inside singing along to the same song on the radio I’m listening to. I love putting on clothes warm from the dryer, I love when friends hug me good morning, and I love it when my cat falls off a chair and tries to pretend she meant to all along. In short, I love the little things. I realize that life is not all about everything being perfect—it’s about enjoying what you have—and I have celiac disease to thank for that. I could have been handed a disease that would have ended my life— instead, I was lucky enough to have been handed a disease that would help it to begin again. ©A Personal Touch Publishing, LLC. This article originally appeared in the book A Personal Touch On...™ Celiac Disease

Celiac.com 08/08/2020 - It took my wife to discover it was gluten. I have been corresponding with Arthur. He contacted me because of an article I wrote about the difficulties of making an early diagnosis of celiac disease. He wrote: “Your article touched a nerve, as you could see from the general round of applause and approval it received. Bravo! I have consulted dozens of doctors over 30 years (in the USA and France) but not one had ever suggested gluten could be the culprit for my problems. It took my wife to do that! Now, I wonder if more education is needed in the medical community on this problem. I’ve been gluten-free for nearly three months now, and all my symptoms have disappeared and I feel great.” Can humans get along without gluten? He goes on to ask a series of questions: “I suggest that you write an article to advise us folks who go gluten-free about the following: is gluten in any way, shape or form needed in a well-rounded diet? What role does gluten play in nutrition, or can humans get along fine over the long term without it? Thanks. Best wishes, Art.” Gluten – good or bad? Like most things, there are two sides of this story. The good: Wheat grains (containing gluten) started as part of our human diet around 10,000 years ago. It became a convenient and nutritious food, which is now a staple in the Western world. Moreover, gluten has a number of properties that has made its wide scale use inevitable. Gluten is a protein that gives a pleasing texture and flavor to bread. These grains subsequently allowed the blooming of mankind and have sustained our planet’s population explosion. Bread has literally fed the starving. The bad: No one knew that there was a dark side to these grains. This has only been discovered over the last 60 years. Ironically, during this time the consumption of gluten grains has accelerated. Nowadays, the fast-food industry bases their meals on buns, breads and pizza – all made from gluten-rich flour. When you add the rampant overeating with huge serving sizes (super-sizing), the present consumption of gluten-foods is overwhelming. Because wheat-based gluten foods are relatively cheap, they have tended to crowd variety out of the diet. The outcome is a tendency for people to eat a rather narrow range of foods. This can lead to nutritional deficiencies. Gluten also has now been recognized to cause a lot of health problems in susceptible people. Celiac disease, the gut damage set off by gluten, affects one in a hundred people. Of greater concern is that at least ten times that number suffers from the affects of the gluten syndrome (also known as the gluten sensitivity). Who needs gluten? Hence, the dilemma: The world still needs gluten grains to feed its human inhabitants. But this is creating ill health in at least 10% of that population. Since so many people are getting ill from the foods that they are eating, then surely it would be better to shift to other foods to improve the health of the population. It turns out that gluten is not a necessary protein. The gluten grains are convenient and in demand - but they are not biologically essential. In fact, for perhaps a third of the population gluten is biologically undesirable (this is a controversial statement and needs a lot more research to back it up). Are there risks of going gluten free? It is my experience that for most families who go gluten-free that the quality of their diet actually improves. As they no longer fill up on cheap breads, they are forced to branch out into vegetables, fruits, meats and other non-gluten grains. This greatly enhances the variety of foods in their diet, which improves their health. Gluten is not a necessary part of a well-rounded diet. Is the gluten habit easy to kick? Unfortunately, gluten has an addictive quality because five of its breakdown products have a morphine-like activity. As you know, foods crammed with gluten such as cakes, dumplings, steamed puddings and big hunks of bread are often referred to as “comfort foods”. For some, this comfort is derived from the morphine-like stimulation of the brain caused by these partial digests of gluten. Consequently, when gluten is suddenly removed from the diet, some people experience a withdrawal effect. This is one of the reasons why a gluten-free diet is viewed by so many people as a horror story. Indeed, withdrawal effects from gluten on the first week of a gluten-free diet are not uncommon. Although this usually passes after a week or so, it can be difficult for children to comply during the first few days. It is sensible to slowly go gluten free over a week or so to avoid this reaction. To sum up: Yes! You can you live a healthy life without gluten! Absolutely! Overall, your diet without gluten is much more healthy, wholesome, and packed with goodness. This will be good news to people who have embarked on their gluten-free journey.

Celiac.com 08/29/2019 - Is the popular gluten-free fad dieting trend fueling a rise in mistaken claims of gluten sensitivity? There isn't much data on how overall rates of self-reported gluten sensitivity might be influenced by growing numbers of people who believe the gluten-free diet to be generally healthier, so-called "Life-stylers." A team of researchers recently set out to get some answers by repeating a population survey from 2012 in order to examine how attitudes towards gluten sensitivity have changed over time. The research team included ID Croall, N Trott, A Rej, I Aziz, DJ O'Brien, HA George, MY Hossain, LJS Marks, JI Richardson, R Rigby, M Hadjivassiliou, N Hoggard, and DS Sanders. They are variously affiliated with the University of Sheffield, Academic Unit of Radiology, Royal Hallamshire Hospital, Sheffield, UK., and the Academic Unit of Gastroenterology, Royal Hallamshire Hospital, Sheffield Teaching Hospitals NHS Foundation Trust, in Sheffield, UK. To replicate the 2012 experiment the team surveyed 1,004 subjects in Sheffield (UK) in 2015. The questionnaire included a survey on food frequency, and measured self-reported gluten sensitivity along with associated variables, including prevalence, current diet, and pre-existing conditions. Compared to the previous survey, associated variables and chi-squared analysis results showed rates of self-reported gluten sensitivity increasing from about 13% in 2012 to nearly 33% in 2015. Meanwhile, rates of pre-existing celiac disease increased from 0.8% in 2012 to 1.2% in 2015, while the percentage of people following a gluten-free diet remained 3.7%. People are much more likely to self-report gluten sensitivity if they had certain pre-existing conditions, including anxiety, depression, chronic fatigue, headaches, and other food allergies/intolerances, including irritable bowel syndrome (IBS), with chi-squared analyses, all p < 0.001. Over a 3-year period, the number of people who self-reported gluten sensitivity rose by over 250%. Despite the fact that rates of physiological gluten sensitivity remained about the same. This data suggests that the public perception of gluten as an unhealthy food is causing more and more people to erroneously believe they are gluten-sensitive, when if fact they are likely not sensitive to gluten. What do you think about the popularity of a gluten-free diet, and how it may change public perception of gluten-free foods? Read more in Nutrients. 2019 Jun 5;11(6). pii: E1276. doi: 10.3390/nu11061276.

Celiac.com 08/28/2019 - Do people who avoid gluten for lifestyle reasons actually have some sort of underlying health or medical condition that makes a gluten-free diet beneficial? Or, a simpler way to put the question: Who benefits from a gluten-free diet, and who does not? A team of researchers recently set out to see if people without celiac disease or gluten-intolerance, who eat a gluten-free diet, are gaining any benefit. The research team included Iain David Croall, Imran Aziz, Nick Trott, Paola Tosi, Nigel Hoggard, and David S. Sanders. They are variously affiliated with the Academic Unit of Radiology, University of Sheffield, Royal Hallamshire Hospital, Sheffield, United Kingdom; the Academic Unit of Gastroenterology, Royal Hallamshire Hospital, Sheffield Teaching Hospitals NHS Foundation Trust, Sheffield, United Kingdom; and the University of Reading, School of Agriculture Policy and Development, Reading, United Kingdom. Although the gluten-free diet is necessary for people with celiac disease, non-celiac gluten sensitivity (NCGS), and other types of clinical gluten sensitivity, the scientific consensus is that gluten is safe for most people. Still, numerous celebrity and athlete endorsements of the gluten-free diet have promoted an image of gluten as “unhealthy,” leading numerous people to adopt the gluten-free diet as a lifestyle choice. American market research found that nearly half of all gluten-free food consumers do not have celiac disease or gluten-sensitivity, while nearly two-thirds believe that gluten-free food is generally healthier. This trend is partly responsible for the explosive growth in the worldwide gluten-free industry, which is projected to see revenues of about $4.7 billion in 2020. The researchers feel that the perception of the gluten-free diet as a "fad" has harmed people with celiac disease and gluten intolerance. They feel that clarifying exactly who will benefit from a gluten-free diet, and who will not, will help to inform the public and clinicians on these issues. For this reason, the team conducted that first double-blind randomized controlled trial (DRCT) of gluten in healthy control subjects, under the assumption that the gluten would not cause symptoms in people without gluten sensitivity. Volunteers attended 2 study sessions, and were then educated by a dietitian about a gluten-free diet and asked to follow a supported gluten-free diet for for 2 weeks. The researchers then measured gluten-free diet adherence using the Biagi score. For their study, the research team recruited unpaid adult volunteers with no diagnosed gluten-related disorders, who followed gluten-containing diets. The study aimed to recruit 30 subjects to divide into 2 groups. No previous data in healthy individuals are available, but NCGS DRCTs have reported gastrointestinal symptom changes induced by gluten, which would carry 89.2% power if observed within a group of n = 15. Volunteers received blood screens for celiac disease antibodies. The trial was supported by the personal research funds of Professor Sanders, and sought ethical approval from the Yorkshire and Humber Research. The results of the study show that gluten does not cause gastrointestinal symptoms in healthy people. Basically, people who eat gluten-free absent some clear medical benefit may be falling victim to public misconception of gluten, and likely gaining no health benefit from eating gluten-free. Read more at Science Direct.com