My manpanion Lee had been dealing with a variety of health issues for a number of years. These included: bumps/blisters on the soles of his feet and ankles, stomach-aches, bloating, sharp pains in the side in the middle of the night, bloody stools, chronic conjunctivitis in his eyes. After ruling out many things, including diverticulitis, IBS, and common hayfever, Lee eliminated dairy from his diet. This helped some, but he was still sick. A friend of mine from work had Celiac Disease (celiacs) and after describing his ailments to her, she suggested he try a gluten-free diet. Five years ago, being gluten-free was a lot more difficult than it is today. This was before the FDA required food manufacturers to list common allergens on their products and certain companies practiced the dangerous habit of "ingredient hiding" (Cambell's soup being one of the worst culprits). Company's would name ingredients something else as to hide the fact that they were using gluten-based fillers in their products. It made finding "safe" foods to eat very difficult.
Being the business man and habitual-researcher that he is, Lee spent several hours a week on the phone with various food manufacturers, as well as, the head of the FDA for our region. He turned in food manufacturers to the FDA for hiding dangerous ingredients weekly. Actually, I remember him receiving many coupons from companies like Cambell's for their product. Yep, he used those...not! They didn't make anything he could safely eat!
Fast forward five years to today and it isn't nearly as difficult to navigate the GF world. Look at the labels on your favorite foods and you'll find lists of common allergens listed, such as MILK, WHEAT, SOY. If you are sensitive to these items, you avoid them, simple as that. Lee has also learned through blood tests and a colonoscopy that he has celiacs. His Mom passed away several years ago from complications due to IBS and we suspect she had celiacs as well. Lee was in the late stages of Celiac Disease before he changed his diet. He developed an allergy to dairy and nuts as the result and developed a blood disorder as well. Basically by changing his diet, he elongated his life by several more years (which I couldn't be more grateful for!).
This is my 13 year old son Drake. Drake, besides being extremely intelligent, creative, and sensitive, has Asperger's Syndrome (in the Autism spectrum) and moderate A.D.H.D. Drake is an 8th grader in middle school, plays violin in the orchestra, takes an honors math class, and wants to be a math teacher and principal someday. Drake is not GF. I've read all the research, I've heard countless opinions on GF diets for autistic kids in how it's supposed to help with behavior issues and whatnot. I don't necessarily buy it. We eat GF meals for dinner at my house, but Drake still downs a bowl of cereal for breakfast and usually pizza for lunch (thank-you school lunch program). Do I think it would help him to be completely gluten-free? Not really. I shared this on facebook the other day and I mean it wholeheartedly:
"Autism to me, says that I accept my child wholly. I celebrate his differences and his quirky-ness. I advocate diversity. I am proud of his successes, no matter how small they may be. I hope he holds onto the compassion he has in his heart into adulthood. I don't think he needs "fixing". I am proud that he is my son, and sometimes I am humbled by that very same thought. "
Acceptance is all I ask for my aspie. ♥ He is phenomenal and constantly astounds me with his view of the world. ♥
Drake does not need fixing, he isn't broken.
I learned that Drake having Asperger's meant I needed to be his biggest advocate. In order for me to be able to accomplish that, I needed to change the way I dealt with him. I had to turn up my patience a full 10 notches with Drake. He won't ever act like any other kid (nor would I want him to). He won't ever answer questions directly, and he may always need a little bit of extra help. With the help of his school guidance counselor, we signed Drake up for a study skills class with a teacher who teaches special ed. and regular classes as well. Drake never has any problem with the work from his classes (he grasps concepts immediately), he just had a little trouble getting all of his assignments turned in, that's where the study skills class comes in. He loves it!
Full disclosure here, Drake avoids Red Dye. Actually, I have avoided it for most of my adult life as well. Red dye 40 is toxic and has no business being in food. I've watched it make kids maniacal, bouncing off the walls and whatnot. It gives Drake headaches/stomachaches and rashes when he is exposed to it. Drake will tell you, "Does that have red dye? No thanks, I'm sensitive to red dye." Good boy. :)
Being gluten-free isn't easy. You have to get n the habit of eating clean and healthy. Don't rely on boxes of ready-made mixes claiming they are "gluten-free", you will go bankrupt quickly and you probably won't feel any better. Here are 10 things we keep in the house at all times:
1. Rice (instant or jasmine style as Lee prefers)
2. Beans (S&W has a great variety and clean manufacturing methods, no cross-contamination here!)
a. Black
b. Pinto
c. Chilli
d. Kidney
e. White (I love white beans blended to add thickness to soups and casseroles)
3. Frozen Chicken Breasts (We love Costco's Kirkland brand)
4. Frozen Ground Turkey (Thank you Jennie-O, for being so GF friendly)
5. Rice Pasta (Trader Joe's still has the best tasting, we buy it in bulk!)
6. Fresh/Frozen Fruit and Vegetables (no risk of Gluten poisoning here)
7. Chex cereal (With about 8 varieties of GF friendly stuff to choose from, no one gets bored!)
8. Corn tortillas (Great substitute for hotdog buns, and oodles of GF style Mexican food)
9. GF vegetable stock (Pacific Natural Foods is still the best, but Kitchen Basics is good too)
10.Potatoes (Red, Russet, or Sweet Potatoes fill you up right)
There are so many things that are gluten-free and don't take any extra effort too, such as:
Popcorn
Lay's brand chips (most varieties, read the label)
Jello
Jello pudding too
Jennie-O turkey dogs
Gogurt
Most brands of yogurt too
Name brand soda (Coke, Pepsi, Dr. Pepper, enjoy!)
Skittles
There are also many restaurants that are happy to accommodate GF eaters too:
In and Out Burger (allergy style, wrapped in lettuce burgers, yum!)
Red Robin (featuring Udi's gluten-free buns, just ask!)
McDonald's (did you know the big restaurants all fry their fries individually, not with chicken nuggets? Good thing too, they taste pretty good!)
To name a few
You can't be shy and GF, it doesn't work! Ask to read the ingredients if you're not sure. Tell them you have celiacs, chances are they know someone who has it too. We have never had anyone be rude or not willing to accommodate us.
Being gluten-free is not a fad diet or passing faze. Being gluten-free takes enormous patience, planning, and lifestyle change. Being gluten-free will keep Lee around longer for us to love. Being gluten-free is a lifestyle, embrace it fully. :)
Oh yeah, I promised to share my favorite GF Pasta Bean Salad! Here goes:
GF Pasta Bean Salad
2 to 3 cups GF cooked rice pasta (Trader Joe's is still the best)
Half a bag of baby carrots (sliced)
One leek (chopped) or half an onion (chopped) and two celery stalks (chopped)
1 can Kidney beans (S&W), rinsed
1 can Garbanzo beans (S&W), rinsed
1 tsp garlic powder
1 tsp pinto bean seasoning
1 tbsp Worcestershire sauce (Lea & Perrins is GF)
Enough Italian dressing to moisten the pasta (I have light and zesty italian dressing with olive oil, it's dairy-free too!)
(optional) 1 can black olives (chopped)
Stir all ingredients together and douse it in Italian dressing. Cover and let sit refrigerated for 1 hour. Serve.
