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I've been in a really bad place this week. I've struggled a lot with the Celiac diagnosis. I was doing better and then this week hit me like a ton of bricks.... I think because I officially transition to gluten-free on Monday..... I am scared. Scared of losing the convenience I'm used to. Scared of losing the food I'm used to and love. I don't care how it sounds.... I'm fat because I eat bad. I like bad food. I no longer will be able to eat that food. Not just for a short time-not just for a year-forever. I look at #celiac on instagram and the food doesn't appeal to me. I love salads/fruits/veggies but I don't love all the other stuff I see pictured. I literally am terrified of having nothing to eat. The cost of eating gluten-free is also astronomical. I'm putting my family in such a bind... we're struggling and I feel so much guilt. So... I'm struggling but that wasn't the point of my message. My message was to say that I stumbled upon a story of a little girl who just passed away last month from DIPG (incurable brain cancer). It kills kids ages 5-9 usually. I cannot even imagine.... It breaks my heart...it kills me inside...and it puts into prospective that while Celiac sucks for me... it'll be hard for me... it's not the worst thing in the world. If my mom were here she would be amazingly supportive, she would hold my hand and hug me and promise to be there for me all along the way but when I sank too low and was too depressed she would say "Someone out there has it worse than you Chanda". And she would be right....
Jefferson Adams posted an article in Additional Celiac Disease ConcernsCeliac.com 01/24/2017 - Coming from homes where gluten-free food is abundant and taken for granted, many college students struggle with maintaining their diets during their time on campus. That struggle is the focus of numerous efforts by campuses nationwide to provide solid, reliable and abundant gluten-free food options for their students. At a place like SMU, that can include kitchen dining halls that serve gluten-free foods, or gluten-free pantry in Umphrey Lee. To help students be more conscious about their food choices SMU posts the daily menus on its website, along with nutritional facts for each item. There are different icons such as Eat Well, Fat Free, Low Sodium, Vegetarian, and Vegan, but as yet, no Gluten-Free icon. SMU does offer students access to a campus dietitian, who can help them figure out how to eat a balanced diet on campus, and grant them access to the gluten-free pantry or help in special cases. Read more at: smudailycampus.com.
Jefferson Adams posted an article in Additional Celiac Disease ConcernsCeliac.com 10/10/2011 - With the economy on the rocks and the holiday season upon us, many food banks are struggling to keep gluten-free items on their shelves. Since more and more families are relying on food banks for assistance, that means more and more people with celiac disease and gluten intolerance may not be getting the food they need. Responding to this situation last year, Seattle resident Lisa Garza, who runs the blog Gluten Free Foodies, launched a "Gluten-Free Food Drive Challenge" to collect gluten-free donations for area food banks. The ongoing campaign has attracted support from Bob's Red Mill and Zing Bar. Last May, Garza urged the Seattle Food Committee, a coalition of 27 local food banks, to create dedicated space in their pantries for gluten-free foods. Committee member Joe Gruber, director of the University District Food Bank, says Garza's suggestion "made us more mindful," but doesn't foresee instituting it anytime soon. In fact, none of the city's food banks has yet found room for a gluten-free section: According to Gruber, cost and space limitations have severely hampered their abilities to regularly stock gluten-free food. "To offer any form of carved-out space is a challenge," says Gruber, whose 800-square-foot food bank distributes about 45,000 pounds of food per week. "We try to identify gluten-free goods, but they will still end up with other pastas, grains, and cereals." Gruber says the University District Food Bank depends on targeted programs like Garza's to support the wide variety of diets among its customers. Seattle Food Committee staffer Alison Miller says most food banks don't have too much gluten-free food to sort. High prices for gluten-free goods means that food-banks rarely have funds to buy and stock gluten-free items. Than means banks rely on donations for to keep gluten-free food on their shelves. That means that offerings can be slim, and disappear quickly. Still Garza presses on. "I continue to ask for donations to remind people that the need is greater and greater," she says, adding that "I don't want people to suffer the way I suffered." Please consider making a donation of gluten-free food to your local food bank.