I have been rapidly (if you can call seven years rapid) coming to the reluctant conclusion that I in all likelihood have full blown celiac’s and cannot have any gluten, however small. Since cutting out all obvious wheat I am doing much better, but I still get frequent headaches, am tired a lot, and can’t say I really enjoy life all that much (although I no longer hate it). One of the few things I really enjoy is food. I love food. I love eating it. I love cooking it. I love writing about it. I particularly love going out to restaurants.
This has been causing me a lot of trouble.
You see, you never really know what they put into your food – or what might have fallen into it. Did a crouton accidentally land on my salad, before they plucked it out and served it to me? I was in bed for three days recently when I ate at a very well know and highly respected very gluten conscious restaurant when the brunch manager forgot to put on the menu that all the fried items, including those listed as gluten free meals, were in fact fried in the same frier as their homemade (and excessively floury) doughnuts.
Luckily I have been reading and excessive amount of both Shauna The Gluten Free Girl (both website and books, which influenced the title of this blog) and The Julie/Julia Project. Both of these amazing ladies have inspired me to take the following radial step for my health: I am going to cook every meal from scratch at home for the next thirty days.
A part of me feels like a wimp compared to Julie (who did a YEAR of Julia Child recipes!), or Shauna who is, well, Shauna, but hey, this is my project. And you are welcome to watch.
These 30 days are just the beginning.
I am also sensitive/allergic to corn, amaranth, teff, sorghum, xanthan gum, sesame, and chocolate. That’s right, chocolate. It can be very disheartening at times. But in reading so many other amazing people that are going through this, and struggling to make better choices myself, I have come to realize that it isn’t about what we can’t have. Its about what we can have, both in food, and in life. It is a blessing to be forced to slow down and really live in a moment, to have to think so clearly about “what do I want to include in my life?” What foods, what friends? What ingredients am I going to choose, not just for my meals but for my life?
This is what I want to explore. The ingredients we choose to make up our meals, our days. Those meals will become my body. Those days become my life. I don’t want to float through life any more, and feel vaguely victimized by my circumstances of a sensitive digestive system, or anything else. Everything I do is a choice. And as for what ingredients I let into my food and into my life, well, I am going to choose.