Life in Linn Kansas

I blogged last week about my recent celiac diagnosis.  It's been a bit overwhelming but I've had a ton of support.  It's often hard to find gluten free options in rural communities but I've had such a positive experience so far, that I had to share.

1. Our local bar "Just Left" has ordered Red Bridge for me.  Red Bridge is a sorghum beer made by Anheuser-Busch.  It's rather tasty and perfect for my gluten free diet, as I can still consume grains.  Also, drinking beer made from sorghum is widely accepted by my farmer husband that raises grain sorghum.

2.  Our local grocery store "Jack's" has reached out to me.  I had a facebook message from someone associated with the store that basically said the store would be happy to order me whatever I needed to help with my diet.  How awesome is that?

3.  My sister in law Kate has been super excited to make me a Gluten Free Pumpkin Pie.  After several unsuccessful tries of getting the dough perfect, she sent me a picture of the beginnings of my first gluten fee pie crust.  She didn't want me to feel left out at Thanksgiving so I have my very own pie.  How thoughtful is she?

I really did marry into a great family and move to a wonderful community 7 years ago.  Have a Great Thanksgiving!

Finally a Diagnosis #Celiac

Yesterday I found out I have Celiac disease.  Celiac is an autoimmune disorder that damages the small intestine.  When the small intestine is damaged, nutrients are not absorbed correctly into the body. My doctor had thought for several months that Celiac was the cause of all my health issues and we finally got the tests back saying that she was correct.  I've had major stomach issues, fatigue, itchy skin, and other symptoms of not feeling well since January.  Test results show that my small intestine is damaged, and I'm malnourished in some nutrients that are critical for normal metabolism.  The only treatment is a long term and permanent diet of staying away from gluten.  Gluten is the name for proteins found in wheat, rye, barley, and triticale and is often hidden in ordinary food, therefore intense label reading is a must for me from here on out.

It's been hard for me to accept that I can't have gluten anymore.  I've been 90 percent gluten free for the past few months and after being off gluten for weeks on end, my symptoms show small improvements.  I just think it's ironic for me to get Celiac.  We live on a farm in North Central Kansas and grow Hard Red Winter Wheat.  This type of wheat is used mostly for breads and all purpose flour which I can never have again.  Going "gluten free"  has been a major diet trend the past few years.  Experts estimate though that only 1% of Americans have celiac disease.  For these people with Celiac, it is essential to stay away from gluten permanently.  However, for the rest of the population, gluten has so many health benefits.  Whole grains that have gluten are rich in vitamins and minerals and should be part of a healthy diet.  As a Mom of two little girls, I feel comfortable feeding them products with gluten since they don't have Celiac disease. They will still have peanut butter sandwiches made from whole wheat bread and birthday cake made from all purpose flour, and whole wheat pasta on special occasions.