For the first 18 years of our marriage, my husband had been weighing a constant 92 kg, which is about right for his build and height (190 cm). He was in great health and had never missed a day’s work due to illness. Suddenly, about 9 years ago, he lost 10 kg in the space of a few weeks and wasn’t feeling too great, so we googled for a while, fiddled with his (very balanced) diet, and concluded that he was suffering from Celiac disease. (At the time, we were living in the Middle East and didn’t have a house doctor – I’m not advocating for internet searching above medical advice.)
Celiac disease is an immune system reaction to eating gluten – this being one of the proteins found in wheat, barley, oats and rye. Over time, the immune reaction to eating gluten creates inflammation that permanently damages the small intestine’s lining and prevents the absorption of select nutrients. Avoiding to act can be fatal in the long run.
This meant we had to change to a whole new way of buying and preparing food. Reading every food label in store we learned that most food items do contain gluten! Not even Rice Krispies are gluten free. Most sauces and meat spices contain gluten.
Eating out is a whole new ball game. You need to emphasise to the waiter the importance of using a separate working area to prepare my husband’s food in order to prevent contamination – not a single breadcrumb can be tolerated. Because for people with celiac disease, eating gluten-free isn’t just a diet, it’s a necessity.
Luckily these days many grocery stores have a fair selection of gluten free goods. If you are in the same boat and – like me – enjoy baking, then do try some of the recipes I post to my blog. Nobody will ever guess that they are GF…
Travel Snaps and (Gluten Free) Snacks 