Before going to my doctor and (by surprise) getting diagnosed with coeliac / celiac disease, I loved my bread, cakes, croissants, danishes, beer and all things glutenous. Now a days if even the slightest trace of wheat, rye, barley or oats touches my lips I am sooooooo doomed! :(
Not only do I have to avoid the foods I loved the most, I also live under worry and fear about what will happen to me as a result of having this dreaded disease. Even if I do follow a strict gluten free diet, my risk of developing other autoimmune diseases is still higher than the average person.
Now add avoiding soy to the mix and many gluten free breads and biscuits are out of the question. I sometimes see my soy allergy as a blessing in disguise as it keeps me away from so many crap-tasting, poor quality gluten free baked goods that would otherwise rip me off. I can live without soy. It doesn’t need to be there for my favourite baked goods to tantalise my taste buds.
But wheat, on the other hand, does!
So much so that, to this day, if I can help spare some child (or adult) of having to live without such a beautiful ingredient (i.e. wheat) I would like to think I’d do all I could…
Which leads me on to an interesting video that came out this time last year from the Mayo Clinic. It discusses and speculates on the possibility that vital gluten (i.e. wheat gluten) may be at least partly responsible for the increase in celiac disease within the last 50 years.
Here’s the clip:
Back in my gluten eating days, I would consume large amounts of store-bought bread, all of which had some wheat gluten and soy flour in it. Although not mentioned in the video, I sometimes wonder whether soy flour may play an indirect role as well…
In my youth I always felt slightly unwell after eating store bought bread but not from cakes or biscuits. It was only when I developed a parasitic infection from drinking recycled water at a camp site that my problem with gluten really became exacerbated that I developed coeliac disease.
Interesting food for thought. If I could do it over, knowing what I do now, I would definitely avoid breads with “wheat gluten” in them. It’s not that hard to do, far easier than having to avoid all things gluten!
Now, you tell me… Do you believe your gluten/food issues were caused by eating too much of said item? Let me know of your thoughts below.