A few years ago, I periodically felt like I couldn’t adequately fill my lungs with air. I had allergy tests and pulmonary function tests, all of which came back normal. On the recommendation of a co-worker, I went to see a holistic chiropractor. After a series of tests, he told me to stop eating wheat. I took the advice a step further and stopped eating gluten. This meant no pizza, pasta or cereal. It also meant learning what things contain hidden gluten, like soy sauce, which is brewed with wheat.
After several weeks on the new diet, I felt much better. My breathing troubles were gone. Additionally, so were the severe abdominal cramps I’d been having on such a regular basis that I’d come to accept them as part of the natural digestive process. I was eating more fruits and veggies to compensate for the lack of wheat products, so I was eating more mindfully and healthfully. As a result, I lost weight, though I didn’t restrict my diet beyond eliminating gluten. Eating out was more difficult, but I learned both to read menus and to work with servers. In general, gluten-free items were not as good as those made with wheat, but I found a very good mail-order bakery whose muffins, biscotti, and brownies disproved this. (Gluten-free bread, though, was always a compromise.) Every so often I would eat something with gluten in it when the temptation became too much. I told myself that occasional consumption might not be good for me physically, but it would stave off feelings of bitter deprivation and self-pity. Each time I indulged, I felt ill the next day. Never so ill that I couldn’t function, but nonetheless bad enough that I would return to my restricted diet.
I did not get the medical test to determine if I had gluten intolerance for two reasons. One, it involved resuming gluten intake fully until the test. Two, the test, if positive, is followed by an intestinal biopsy. I did not welcome the idea of getting a piece of my intestine cut out.
A few months ago, though, I had digestive troubles while traveling, even though I adhered to my gluten-free diet. Perhaps it was time, I thought, to seek out the medical diagnosis. Confirming it would mean that I could embrace my restricted diet without the little voice of doubt in the back of my head. If it wasn’t confirmed, then I could go back to eating gluten, and wouldn’t that be swell?
My first days back on gluten were mixed. I was thrilled to be eating things that I had avoided for three years, but not feeling well as a result. I had to consume gluten for two weeks for the test to be effective, though, so I had to persevere. I could hardly wait to try all the things I’d denied myself for so long–pizza, pasta, bread, donuts, cupcakes, and more. What I began to suspect, though, was that my feeling unwell could be caused, or at least complicated by, overindulgence in sugary carbs. As the novelty of eating gluten again wore off, my diet became less sugarful, and I gradually felt better. Perhaps, as my husband G. Grod had long surmised, my body needed more than one or two times of gluten for it to become re-accustomed to digesting it. I went in for the test, and several weeks later got the result, which was negative. There was no indication that I should have a biopsy.
This is good news, but I have mixed feelings. I appreciate not having to restrict my diet, which is hard not only on me but also on those around me. But I continue to have a hard time eating as consciously and healthfully as I did when I was gluten free, and I’ve gained some weight very quickly with the change. I also am plagued by the worry that I followed a gluten-free diet for three years when I didn’t need to. Yet my breathing problems vanished and have not re-appeared with the resumption of gluten, plus I learned how to eat and manage my weight better. Overall, I am very fortunate to have my previous diagnosis overturned. I just need to learn how to find balance again in my diet.
Here is a list of good gluten-free resources and foodstuffs that I found, both through trial and error and through recommendation.
Tinkyada rice pasta
Glutano Ritz-style crackers
Gluten Solutions market
Celiac.com
Living Without magazine
Ener-G or Glutino pretzels
Kinnikinnick pizza crusts and donuts
The Silly Yak bakery