Gluten-Free(dom)

I remember the day my father announced he was going gluten-free. I remember staring at him with blank eyes and a skeptical look on my face that was quickly followed by a nondescript, “huh?”

I had no idea what going “gluten-free” meant. Or wherever he even came up with such a ludicrous idea. I honestly thought he was joking at first. Then again, my father would never joke about something as serious as a commitment to going gluten-free; there was just too much at stake, as I would soon find out.

Anyway, after a long moment of trying to decipher whether or not I should proceed on a more serious note, I decided my curiosity far outweighed my skepticism and I ventured to ask the question: “Okay. What is that?”

I kind of wished I hadn’t asked. After a long-winded explanation involving “wheat” and “protein” and “no pasta or bread” followed by a round of “celiac” and “disease,” I had to stop him – “are you serious? You can’t eat pasta? I would die.”

This conversation happened about 6 years ago. Back then, I laughed in my dad’s face when he told me he was going gluten free. He told me his decision was based on the fact that he was constantly having digestive problems, struggling with chronic fatigue, depression, numbness in his fingertips, along with a general feeling of malaise coupled with various other bodily ailments. I didn’t know whether or not my dad was going to stick to this new lifestyle plan, seeing as the number of gluten-free foods available back then was few and far between, to put it nicely. But he did, and almost immediately he began to notice changes: his fatigue lessened, he no longer struggled with indigestion, the numbness in his fingertips began to fade, and his mood brightened and he was happier than I’d seen him in a while.

It was at this time that I began to realize that one’s diet holds more sway over the body’s health than I had previously imagined. I myself was struggling with chronic depression and constant fatigue. The more my dad proclaimed the amazing health benefits – although I’m tempted to use the word “miracle” here – of his going gluten-free, the more I began to ask myself if my own health issues stemmed from a potential gluten-related intolerance. I mean, it would only make sense, right? I am related to my dad, so it wouldn’t be completely out of the question that this little gluten issue could be passed genetically.

At the time this was all going on, I was medicated for depression, but I didn’t seem to be noticing any progressive results. In fact, I just felt more tired. I felt stuck in a rut a lot of the time. So I did some research on gluten allergies, and lo and behold, a gluten allergy can in fact lead to depression and fatigue in some individuals. I became a mini expert on what it means to be “gluten-free.” I could probably be a walking field reference guide for anyone who had gluten-related questions. Anyways, the most astonishing thing about a gluten allergy is that there are just so many different ways the allergy can affect you: for my dad it was his indigestion. For me, it was my depression. I’m not about to go into all the ways a gluten allergy can manifest itself in physical maladies. There are just too many. If you’re curious, I suggest Google as a wonderful place to start.

To cut a long story short, it turned out that karma had come around to smack me in the face. I now found myself on the other side of the road, so to speak. Now I was the one explaining to other people what a gluten allergy was, what I can and cannot eat, and pausing for their reaction when I reached the “no bread or pasta” part of my speech. I’m not going to lie and say that giving up pasta and bread was easy. In fact, pasta and bread were literally my two most favorite foods. However, I soon discovered that the price of that sacrifice was worth the result, because after only two weeks of giving up my old lifestyle for the new gluten-free one, I felt amazing. I’m not just saying that either. My mood was lifted, my focus returned, and I was able to stop taking my medication. I didn’t need it anymore. I felt like a brand new person again.

Five years later, here I am, still happily gluten-free. And let me tell you: in those past five years, there have been significant – and I mean really significant – breakthroughs in the amount of gluten-free foods available. Let me back this up with a personal anecdote. Bear with me. When I first went gluten free, there were only a handful of gluten-free spaghettis and breads, but you might as well have not even eaten them. They had a nice gray-ish pallor, and had a certain gelatinous consistency that was neither pleasant nor particularly appealing. I remember the first time I saw gluten free spaghetti in the grocery store. I got so excited, and I eagerly awaited the first pot of spaghetti I’d had in months to be cooked. I’d truly missed the taste of my favorite food, and I was excited to be reunited with a gluten-free equivalent.

To say that it was a letdown would be a complete understatement. The second I saw the not-so-equivalent gluten free spaghetti sitting sadly in a mushy pile at the bottom of the pot, I knew there was no way I was going to eat that and enjoy it. Once again, I was back to square one.  I knew eventually something better will come down the line, so I waited. In the meantime, I became quite the fruit and vegetable connoisseur. I can proudly say that broccoli and asparagus are one of my favorite foods.

So here we are, present day. I could probably not even tell you the difference between the gluten-free varieties of pastas to the regular ones. I have become very attached to certain gluten-free versions of the classics – the brownies and the pancakes in particular – that I’m not entirely sure I would go back if I was offered the chance. Practically any wheat-based foods now have the gluten-free version available; entire sections of grocery stores are devoted solely to the gluten-sensitive population. Tons of restaurants are now offering gluten-free menus and are becoming much more accommodating. Don’t get me started on gluten-free restaurant dining a couple of years ago. I was a nightmare to go out anywhere with; I couldn’t eat anything. Anyways, one of my favorite desserts – the Chocolate Thunder from Downunder at Outback Steakhouse – is entirely gluten-free. And I might add that it is arguably better than regular brownies. There is an entire bakery in my town that is exclusively dedicated to gluten-free food preparation. They know my entire family by name; we are probably one of their most frequent customers. The pizza is one of mine and my dad’s absolute favorites. Now that I mention it, I’m kind of craving a slice right now. Hmm…

I guess the point of my story is this: food allergies don’t have to be limiting. In fact, they are quite freeing on more than one level, especially today. I remember the feeling I felt in the first few weeks of being gluten-free. I was energized, motivated, and happier than I’d been in months, maybe even years. I felt like I could do anything, like the opportunities of my potential were endless. This was the feeling of good health, and it was so freeing. Even the developments in the gluten-free food industry have given Celiacs nationwide the freedom to eat normally. It’s a beautiful thing.

For all you reluctant gluten-free eaters out there: trust me, I know first-hand that giving up your favorite foods is a hard thing to do. However, it’s not the end of the world, especially since a large portion of the world is becoming a more accommodating place for those of us with delicate digestive systems. I guarantee that in giving up that which you love the most, you will be freed in ways you never before thought possible. It’s oxymoronic, I know, but let’s just go with it. Eat on, my fellow Celiacs, eat on.