In March 2008, I stopped eating gluten for medical reasons, and (with a few transgressions) haven’t looked back. OK, I’ve looked back in anger — like the play, not the Oasis song — but for the most part, I am very grateful to have had such a straightforward and relatively easy way to address my myriad health problems.
May is Celiac Awareness Month, so here are some related links. I won’t proselytize, I promise. If I didn’t have to give up gluten, I wouldn’t have, believe me. I miss croissants and wake up from intricate croissant-eating dreams. Often.
- What is Celiac Disease? from the Celiac Disease on the National Digestive Diseases Information Clearinghouse.
- FDA.gov’s Questions and Answers on the Gluten-Free Labeling Proposed Rule.
- 1 in 133: “To draw attention to the FDA’s inaction, and to galvanize the burgeoning gluten-free community, leading members of this community will host Capitol Hill legislators, noted celiac disease researchers, gluten-free community leaders and food corporations to the first Gluten Free Food Labeling Summit, in Washington, D.C. on May 4th, 2011. Coinciding with the newly recognized National Celiac Awareness Month, the event will also feature the world’s largest gluten-free cake – symbolizing the big deal that clear, accurate, reliable labeling plays in the lives of people dependent on labeling for their health.”
- Is That Gluten Free? iPhone and iPad app: This is one of the apps I use the most. You can search by brand, category, or product name.
- Stephanie O’Dea from A Year of Slow Cooking and author of my favorite slow-cooker cookbooks, "Make It Fast, Cook It Slow" and "More Make It Fast, Cook It Slow", asks for your help in raising awareness.
- My Twitter list of gluten-free resources and my gluten-free recipe links on Pinboard.
I meant to post this a week ago, but then classes began again, and Lord of Ultima happened, and the month is already two weeks over. Oops. Also another thing that happened is potential accidental glutenation, which isn’t really a word but describes well enough that you know what I mean. Takeout food is tough for me now. I like to pretend it isn’t because it is fast and requires no effort on my part and also it tastes good. But there are so many places for gluten to hide, and my (few) efforts communicating over the phone with restaurants before ordering haven’t inspired much confidence.
So what I really need to do is exhaustion-proof my kitchen. I sense another Avoid, Embrace coming on …