10 May 2014
The first day I was at Apple (a bit over six years ago), I went to Caffé Macs.
And promptly burst into tears when I saw the menu.
Not, for once, out of sadness or frustration, but out of joy: they had four soups that day, and all four were gluten free.
I hadn’t had soup in a restaurant for twelve years.
Being celiac means you have to constantly have the conversation, both with others and with yourself: what’s in this? Do I trust that this person understands what gluten is? Are there any possible gotcha ingredients? Am I going to get sick? Am I in a situation where I can risk getting sick?
It’s. Fucking. Exhausting.
Some of you may minimize the illness. Here are some reactions of celiacs/gluten sensitive people I know.
Different celiacs have different reaction times. Some actually have part of their reaction in their stomachs. They will throw up their meals. I’m not that lucky. If it goes in, it stays in, meaning it’ll do more damage and I’ll be sick longer. Typical onset is 24-72 hours after a meal. (How many of you remember what you ate that long ago? Now you know why, when I eat out at a new place, I take pictures of my food. Timestamps are wonderful.)
My first reaction is usually a slightly elevated temperature, generally 0.3-0.5 degrees F. Then gastrointestinal cramping. In extreme cases, bleeding.
Dr. Joseph Murray of the Mayo Clinic explains. (emphasis added)
Dr. Murray’s team tested the 50-year-old blood for gluten antibodies, assuming that 1 percent would be positive—the same as today’s rate of celiac disease. But the number of positive results was far smaller, indicating that celiac disease was extremely rare among those young airmen. Surprised, the researchers compared those results with two recently collected sets from Olmsted County, Minn. One blood-sample set matched the birth years of the airmen. Those elderly men were four times likelier to have celiac disease than their contemporaries tested 50 years earlier. The second set matched the ages of the airmen at the time their blood was drawn. Today’s young men were 4.5 times likelier to have celiac disease than the 1950s recruits.
Why? We don’t know yet.
I’d love to see a similar segment roasting Meat Free Mondays. Or any other diet fad where the choice is primarily political.
It’d never happen.
Being gluten-free is an extremely hard choice to make and to continue to make. It’s expensive. It lets out whole swaths of comfort foods. Most gluten-free breads suck.
Some days, I’d kill for a real croissant.
Our biochemistry is incredibly complex, and some foods will make us feel better and others will not. If that extremely hard choice makes you feel better, then do it. If not, well, don’t feel bad for having tried it.
My feelings on it are complex, but largely positive. Consider:
So, want to eat gluten free but don’t have a medical necessity to? Knock yourself out. Thank you for increasing my options. I really, truly, sincerely am thankful every single day.
Gluten-free regular old meat lasagne in a restaurant with gobs of cheese in and through it. Please, no vegetables masquerading as noodles need apply here. That’s my grail food.