My mother was finally diagnosed with Celiac Disease in 1991, after years of testing and severe sickness. At the time there were very few foods available off-the-shelf and you couldn’t risk going out to eat a restaurant. As a result, I spent hours cooking and baking to make sure my mother had a delicious gluten-free version of whatever the rest of the family was having. We made everything from bagels to pizza, French bread to English muffins, pies, cookies, cakes… all gluten-free and if I didn’t admit it, no one would know.
I’m convinced I’ve always had a problem with Wheat and Gluten. Despite the fact I tested negative for Celiac Disease several times, I still have so many of the symptoms. The primary tests, anti-tissue transglutaminase antibodies (tTGA) or anti-endomysium antibodies (EMA), are not able to identify all the proteins in gluten.
My dermatologist told me I should remove Gluten and Wheat from my diet, she was convinced it was the root of most of my problems; my allergist agreed it was worth a try. Sometimes it takes a lot of soul searching to find the right path, a little time to let things sink-in. In an effort to reclaim my health I’ve decided to start down a new path and rid my diet of Wheat and Gluten.