Deirdre Saoirse Moen

Sounds Like Weird

Archive of posts with tag 'food'

: What A Celiac Thinks of the Gluten-Free Foods Fad

[![What I think about the gluten-free fad](/images/2015/04/Depositphotos_24460587_700.jpg)](/images/2015/04/Depositphotos_24460587_700.jpg)Falafel balls with salad, photo by Ilya Shapovalov.

I really, really, really wish someone would ask a few celiacs what we think of the gluten-free foods fad. Instead, we get pieces with inflammatory headlines like this steaming poo and this pile o crap, and I just want to make all of you suffer my culinary life for the rest of yours. With extreme prejudice. (Sorry for the lower digestive metaphors, but if you were celiac, you’d understand where I’m coming from. So to speak.)
Look, I’m a child of scientists, and I do absolutely believe in basing your culinary decisions, at least in part, on science. And I would not wish a gluten-free diet on anyone, not even my worst enemy.
For me, not eating gluten free means feeling like I have food poisoning. In fact, I thought I did recently when I accidentally grabbed the gluten-filled waffles at the store and managed to eat two before I noticed.
Having to eat gluten-free foods all the time has brought me to tears more often than I’d like to admit to. Occasionally, like my first day at Apple, they’re tears of joy because there are four gluten-free soups and you’ve never seen a gluten-free soup in the wild before.
Here is what I’d most like to say to people who eat gluten free and have pressured various restaurants to have gluten-free foods available: Thank you.

That’s it. Thank you.
Because of all of you, I can walk into pretty much any first-tier hotel pretty much anywhere in the world and not starve. I usually can have gluten-free food I like. Better restaurants and hotels have gluten-free bread, even though sometimes it’s so awful I’d rather not actually eat it (glares at the Hilton Frankfurt Airport).
Sometimes, there’s a gluten-free menu. I live for those days.
Sometimes, those menus have cool things on them.
I had, for the first time in the almost 20 years I’ve lived gluten free, gluten-free fish and chips for the first time in a restaurant. It was magical.
Also, I’d like to extend a warm shout-out to those who aren’t celiac but who do have genuine problems with gluten and/or wheat, rye, or barley. There are the people who are flat-out allergic, and there’s at least an arguable case for non-celiac gluten sensitivity.

But: Gluten-Free Foods!

If you don’t absolutely have to eat gluten-free foods….
Look, as much as I appreciate your support, I wish you’d consider your life choices, and also how you’re harming those of us who have no other choice.

  • Because you are willing to accept gluten substitutes, you make us look flaky.
  • Some people will passively aggressively serve us gluten because they don’t believe anyone needs a gluten-free diet.
  • 20 ppm really apparently does harm some celiacs, and a lot of kitchens aren’t celiac safe. Like: pizza places that cut their (formerly) gluten-free pizzas in the same workspaces, with the same tools, that they cut their wheat pizzas. That may be fine for you, but it’s not fine for us. Consequently, we still have to ask All the Annoying Questions.

Doing gluten free right is hard. I get why you sometimes just say fuck it and eat what you’d rather have. (I wish I had that choice.)

While You’re Lobbying for Foods for Us…

Would you please all collectively ask for regular old meat lasagne for me? Something akin to what Marie Callender’s used to serve, but in gluten-free form?
I’ve never seen a gluten-free meat lasagne in a restaurant, and I’d very much like to.
Much obliged.

: Deirdre's Wheat Belly Rant

[![Wheat field, photo by Viktor Hanacek.](/images/2014/09/IMG_9851_edited-700x466.jpg)](/images/2014/09/IMG_9851_edited.jpg)Wheat field, photo by [Viktor Hanacek](

Over the last two months, half a dozen people that I’d spoken with for about fifteen minutes total decided to recommend a book to me: Wheat Belly. They recommended it for two reasons, I’m sure: one, they each knew I was celiac or on a gluten-free diet. Two, they knew I was fat.
The first time someone mentioned it, I downloaded and skimmed the sample of the book. To me, it looked like the typical diet book, full of pseudoscientific claims in addition to some genuine ones. ## On Recommending This Book to a Celicac

Here’s what I’ve wanted to say to everyone who’s recommended this book to a celiac:
Do you think a celiac, of all people, has no clue how dangerous wheat can be?
Did you know that my intestines bleed when I accidentally eat a sandwich made with regular bread? That a smaller dose can land me in bed with three days of diarrhea and misery? Or that about half a crouton’s worth can cause me to run a fever for a couple of days? That my thyroid’s mostly shut down (a common co-morbidity) and is now sixteen times normal size? That my supposed “wheat belly” is actually a medication and thyroid side effect?
Did you know that I know people who’ve needed 16 to 26 units of blood (over a course of one to two years) after their diagnosis? That I know people who’ve wound up in the ICU because of celiac-induced anemia?
That I know people who were losing so much weight they could have died?
That I know someone who was being evaluated for a heart transplant before they figured out she had a wheat allergy? (Not celiac, a true allergy.)
Did you know that I have met people who get seizures from small amounts of wheat?
It dissolves our intestines. How much worse could it be, really? I don’t really know of any other analogous food issue.

On Recommending it as a Diet Book

Look, there are some things I agree with: less sugar, more traditional foods, there are good fats. Except, of course, this diet cuts out swaths of foods that aren’t bad for you. Buckwheat, to take an example, isn’t a grain, and is one of the best vegetarian complete proteins. Why limit it?
But I’m not open to villifying wheat for the 95% of you for whom it does no apparent damage. I do sincerely thank all of you gluten free people for making more food options available to me, but I’ve always stated: if it doesn’t make you feel better or doesn’t improve your medical numbers, I’m not convinced it’s worth the bother.
I’m not convinced that the increase in celiac disease expression is related to eating newer forms of wheat, as claimed in the book. If that increase is related to a single food, it may also be corn or soy. Or, you know, the shift from butter to margarine around WWII. It could be canola oil. It could be that we’re no longer eating much liver. Or lamb. It could be a different answer for different populations.
Other people have done takedowns of the book.

The Only Diet Advice I’ve Ever Heard That’s Worth Following

The first is from Michael Pollan:

Eat food.
Not too much.
Mostly plants.

The second is one I heard from a friend who’s Japanese, though I’ve never heard it from another Japanese person:

Thirty different foods a day.
One hundred different foods a week.

No, I don’t mean ingredients. I mean foods. Spices count.
It’s an interesting goal.
But avoiding buckwheat, which isn’t a grain, because industrial wheat may be bad for you? That’s crazy talk.
Also, because I apparently have to say this: recommending a diet book to a fat person you have just met and barely know is a dick move.

: Fascinating Series of Posts on Tipping

…specifically some of the economic realities of running a restaurant, why it’s hard to get good service, and why US laws about tipping make it very difficult to ensure good service.
Read starting here.
Possibly the most fascinating single post is the fifth in the series, about tipping and sexism.

: Root Canal Pity Party Chocolate Pudding

Broke a tooth last week, had a root canal on Friday.
Later that day, I made my favorite chocolate pudding. I’ve modified the recipe so it’s super dark, so here goes.
2 tbsp (slightly rounded) cornstarch
1/3 cup sugar
pinch salt
1-1/2 cups (slightly scant) whole milk (I used Straus cream top)
1/3 cup Guittard Cocoa Rouge Bittersweet Baking Powder (what happened to be lying around the house from a previous chocolate night)
1/2 teaspoon pure vanilla extract
Remainder of recipe here.
Oh, and I managed to get it past the folks in blue at the airport and was able to take it on my flight (due to the root canal making the pudding “medical liquids”).

: Stairway to Cleveland

I’m writing this from the United Club at Cleveland Airport.
Those of you who know me might ask, “Cleveland? You? Srsly?”
Well, gentle readers, here is my tale.
Over on Flyertalk, Shannon Kelly (aka UAInsider) announced that the last Continental flight ever would be Friday night, March 2, 2012 at 11:59 pm, flight CO 1267 from Phoenix to Cleveland. I’m one of those good sports who says things like, “I’ve never been there,” so I thought, why not.
Himself was less amused by the prospect. I said I thought I’d go to the rock-and-roll museum, and he said, “that’s two strikes.”
My loyalty to CO goes back quite a few years; I flew them a lot in the 80s when they had routes between Orange County and San Jose. Then, suddenly, they changed so the only route out of SNA was to Denver, and I stopped flying them for a while.
Before that happened, though, I booked an award trip to Honolulu, my first trip to Hawaii, for a long weekend. The South Pacific region (which included Hawaii) Continental flight attendants went on strike while I was there, and I “had” to spend another day in Hawaii. Back then, if you had a paid ticket on an ARC-based carrier, your carrier would schedule you on the next flight out from any carrier — except, of course, for award flights. So I was stuck. Darn!
Over time, I moved and Continental didn’t really fit my itineraries again, so I stopped flying them in the early 90s in favor of US Airways. Then I moved to the bay area and flipped between US Airways (for my flights to Pittsburgh) and American. When I went to work for Classic Vacations, we sold a ton of United airfare due to great contract rates. That’s what slowly migrated me over to the United side of the force. When AA started flying less interesting itineraries from San Francisco, I found myself flying more United, even during the Ted years. (Ted, btw, was an incredibly cute name. I miss it for short haul.)
At the end of last year, I decided that United really, truly was my preferred carrier and wound up with 2P (now Premier Silver) status. Half of that was flying to Barcelona on US Airways earlier in the year.
So when I heard about this flight, I felt sad for the Continental I’d loved all those years ago, and thought it would be nice to go on the final flight. So I did.
My flight out of San Francisco departed from the International terminal. Rick and I are the same this way: we love seeing all the foreign-flagged carriers going to places I’ve not yet been. My first plane sighting was the Air New Zealand flight leaving out of Gate 93 to Auckland (where I have been), the 747 so huge that it had its nose almost pressed to the glass (so it could fit in the allotted parking space), looking like an over-eager child.
Gate 91, which shares the same seating area, was where my rather smaller Airbus was waiting patiently. The flight was uneventful, except that my seatmate was apparently upgraded when his wife was not, so she snuck forward to have part of his drink.
When I arrived in Phoenix, I didn’t see the rest of the Flyertalkers/Milepointers right away. There were four of us traveling: Steve64, a local; Seth aka sbm12 aka Wandering Aramean; violist, and myself; plus a non-traveling local, fenx. WA had chocolate bags to hand out, and I handed some out as well (without the cool labels), and WA got one of the Continental signs they took down. He also got his picture taken with the captain, and was the last person to board a Continental flight.
I had planned to sleep during the flight, but they had free DirecTV (for everyone, not just first class) and I watched Contagion instead. The cold chicken plate had pasta on the side, so I ate the chicken only. I really wish they still had special meals in domestic first class. Sigh.
We arrived at around 5:15 in the morning. Despite this being the last Continental flight to depart, it was not the last to land; that would be a flight from Narita (Tokyo) to Houston, which got a water cannon salute upon arrival. As we arrived while it was still dark (not to mention threatening to snow), a water cannon salute would have been less pragmatic. Still, there were photos to be had, announcements made, and much sadness over the final days of a legacy airline dating back to 1934.
The four of us shuffled off to the United Club for drinks and a light breakfast, then the other three people departed for their flights out of Cleveland. Me, I’d decided to spend a day here.
The Hilton Garden Inn breakfast was about what one would expect. I had planned to go to the rock-and-roll museum, but my legs were cramping (sometime medication side effect) and I was tired, so I just took long baths and slept until the legs felt better.
When I’d been researching how to spend a day, I watched Bourdain’s No Reservations episode about Cleveland, and discovered Lola Bistro. I don’t follow celebrity chefs much, so I didn’t know how famous he was, but I managed to snag a reservation and go. I had the Chilled Lobster Salad, the Scallops in Bacon Broth, and blueberry-lemon sorbet. It was an astonishingly good meal, and I’d be happy to spend a week in Cleveland if I could eat there every night.
I’m off for my return flight!


: Evolving Tastes: Chickpeas

As a kid, the only chickpeas I ever saw came in a can and were labeled garbanzo beans. I loathed them with a passion I still reserve only for lima beans, brussel sprouts, and (most especially) asparagus and quinoa.
I have to admit: part of it was looking down on things I perceived as Hispanic foods. I grew up in SoCal and really didn’t take to Mexican food until I was an adult, and I was (unfortunately) prejudiced as a child. Now, it’s often the cuisine of last resort for me: it’s the safest and most reliable. My friend Joyce would always want to go out to Mexican food, and I’d always want to go out to Chinese, and she called it Vitamin M and usually won these rounds. What I didn’t know at the time was that I was celiac, and the foods I ate at Mexican restaurants were better for me than what I ate at Chinese places.
When I went on a gluten-free diet in 1997, I remember going to King Arthur Flour’s shop in Norwich, Vermont. I remember standing in front of the shelf of gluten-free flours with a list. Rice flour, check. Potato starch, check. Tapioca starch, check. But what were all the other options there? Sorghum, for example, and millet, and chickpea. SInce then, amaranth and quinoa have become more popular, too.
When I looked at the nutritional content of various gluten-substitute stock flours, I was horrified. They are all carbs, almost zero protein. I wanted more protein and a better carb/protein/fat mix, so I started looking into buckwheat and chickpea, which I now add to my standard gluten-free mix.
Somewhere along the line, I learned to like chickpeas. I learned to like hummus. I even have the occasional “hummus day” where I have hummus as my lunch. The other night, I had hummus, salmon, and gluten-free crackers for dinner. I kinda overdid it, but it was yummy.
Yet still, I’m not that fond of chickpeas as whole chickpeas. They’ve become something like avocados for me: I basically don’t like them, but I like some goopy thing they’re in (guacamole for avocados) and I eat them because they’re good for me, but it’s not something I actually love. I just like it enough to keep doing it.
I still don’t like the word “garbanzo” though. It sounded intimidating and scary when I was a kid. I think it’s the Z and all the hard consonants. (Though one can’t underestimate the issue of the can. I can’t stand canned vegetables.) Chickpea sounds cute and cuddly and worthy of nurture.
Shuemais said, “And now I shall play you the song of my people … ON MY GARBANZO.”
Yes, that. It’s a musical torture device like a cross between a banjo and an accordion.
I do wonder if I would have taken to these beans earlier in life if the can had said chickpeas, though.

: Confessions of an Imperfect Celiac

I confess: At times over the years, particularly when it came to certain trigger foods, I was a bad celiac. That changed in 2009 when I saw this video. I mention my failings because I’m not the only one out there.
Truth is, I knew I was celiac for at least three years before I was diagnosed, I just didn’t want to know it. At that time, in the era before good web searches and tireless wikipedia editors, I didn’t know how bad celiac disease really was. Then again, I’m not really sure anyone did.
When I was a kid, people thought celiac disease was something you had as a kid and “got over.” I kind of adapted in weird ways: I ate my sandwiches on white bread (less protein and thus less gluten, but also I respond to the bleached protein differently) open-faced (one piece of bread instead of two). I ate lots of pasta sauce with very little noodles. When I made lasagne, I used half the noodles and twice as much other stuff. I preferred corn muffins and oatmeal cookies (but with chocolate chips). I’d use corn tortillas for my tacos. In other words, there were ways I was unaware of that I tried to reduce my gluten consumption. My dad was constantly nagging me to eat more grains, but now he admits he was wrong on that point.
And then there was the time I went vegetarian. I think I lasted a week or two, probably mostly because the wheat germ made me so very ill. It still makes me shudder.
There wasn’t a history of celiac disease in my family. My father carries some of the genes; my mother doesn’t. My stepmother noticed that I sometimes came back from visits to my mom with stomach cramps. I was sent to a shrink as it was believed to be psychological. It wasn’t, it was dietary. (I don’t actually remember the symptoms, I just remember the outrage of being sent to a shrink over it.) I was eleven at the time, so I know I was symptomatic then, but I don’t know when the symptoms actually started, only when they were noticeable by other people.
Even after I was diagnosed (at the age of 37), I would have moments of weakness. Some celiacs vomit up gluten. Lucky them, as it does less damage that way. Some get cramps within an hour. Lucky them.
And then there’s me. My symptoms take two to three days after gluten ingestion, so you can see that would be difficult to correlate food with symptom. Who remembers what they had to eat in detail 2-3 days ago on a regular basis?
There are certain foods I miss a lot.
At the end of the first week I was gluten-free, I missed two things: pizza and chocolate chip cookies. I made a passable pizza from scratch (my first), but the cookies were awful. I didn’t know the difference between potato starch and potato flour and made the grittiest, most awful cookies such that a house full of college students wouldn’t touch the damn things.
I miss croissants and chocolate cake in particular. Sure, you can make a passable chocolate cake without gluten, and Miglet’s bakery does a great job, but it’s not really the same thing. Sadly, croissants are simply beyond what non-gluten flours can do. Actually, I did hear a rumor that someone in either Australia or New Zealand made a passable croissant without gluten, but I remain unconvinced until I try one.
So, for years, we’d go out for lingonberry pancakes every once in a while. I’d have my birthday croissant. I’d occasionally eat something else sinful, and it was touch and go whether I’d hit the bread basket in a restaurant if I was really, really hungry. Now I have the strength to push it away from me (they always put it in front of me, it’s like being the person in a room who doesn’t like cats).
I’m not talking a lot. I’m talking about a slip on average once a month. Later on, it was more like once every two or three months, but it was a significant slip: an entire non-compliant meal in the case of the lingonberries.
Lest I sound like a complete idiot for the above admission — I know of more than one celiac who, when he or she gave up gluten entirely, developed a life-threatening gluten allergy as a side effect. Thus, I thought, maybe it is better to have low occasional doses of gluten.
When I saw Dr. Murphy’s video, though, it stopped me cold. I’m still not perfect, but I feel better for the more strident and continued effort. Unfortunately, it meant food felt more like a war zone than it had before.
On my last trip to Hilo, it was really difficult. Everything’s got soy sauce or teriyaki (which is derived from soy sauce) or some other form of gluten. This time, I picked more carefully and was able to avoid the land mines, but I nearly had an oops when I saw that McDonald’s was serving banana pies. I love hot bananas, and I love pie. One dollar and you can have both. Grrr!
I was thinking about this earlier: I probably need to make a list of foods I associate with gluten that I really, truly love — then figure out a way to work them into my food plan in some gluten-free version. I think I’ll just bronze a croissant, though, that’s a lost cause.
I also remain unhappy with all my lasagne options thus far.
With that exercise, I’ll probably discover that there’s some aspect of foods that I like where there’s some common thing I haven’t thought of.
For example, Rick and I were talking about some foods I didn’t really like. I’ll eat zucchini, pick at it more like, but I’ve never been a fan. I love the smell of cucumbers, but not the taste. The common aspect to both of those is simply that I don’t like the sharp tang they have to me. I don’t like bitter tastes for the most part. So, weirdly, I don’t like cucumbers and I don’t like vinegar, but I do like the occasional dill pickle, because the taste is more than either cucumber or vinegar or the combination of the two.
I’ve never really heard anyone else talk about having trouble staying compliant. Maybe they’re more like me than they’d like to admit, but it sure seems that most people have much more immediate gluten reactions; I’m not that fortunate. For me, these days, it’s more the emotional reaction: it’s not fair, and it’ll never feel fair. But we forge along anyway.

: More On Dieting

Jay Lake linked to an article on dieting: “Why Even Resolute Dieters Often Fail.”
I’ve become convinced the issue is deeper than that. In 2005, I wrote about a protein called Zonulin. In short, it determines how permeable your intestines are. My hypothesis (which apparently doesn’t apply for celiac disease, and possibly not for most cases of type 1 diabetes, either) is that it is an anti-starvation mechanism.
Catch is, letting in more stuff from the gut lets in a whole bunch of badness — the so-called leaky gut syndrome is, in fact, real. Elevated zonulin levels are also associated with some nasty autoimmune diseases other than celiac disease, including type 1 diabetes, multiple sclerosis, and rheumatoid arthritis.
I didn’t really spell out my hypothesis in detail before, so here goes:
1) You think you’re overweight (whether you are or not may not be important in this scenario).
2) You diet.
3) You trigger your body’s starvation reflex.
4) To avoid starvation, your body produces more zonulin to gather all the nutrients out of your gut.
5) This lets bacterial toxins in, as well as, well, crap, including stuff your liver’s already ejected.
6) Said toxins, after entering your blood stream, wreak havoc in your immune system.
7) You could eventually wind up with an autoimmune disease as a consequence. Which one is a matter of which toxins trigger which genetic expressions.
If there’s any truth to my hypothesis, dieting may be a Really Bad Idea. In my own experience, when I’ve been successful, it’s been careful control of exercise as well as portions.
Given that women seem more prone to dieting (Goddess knows I went on my fair share of diet fads as a teen), it might even partly explain why women are more prone to autoimmune diseases like MS.
One correction I need to make on my earlier hypothesis: the anti-equatorial factor in MS prevalence seems to be related to Vitamin D rather than starvation.
The clinical trials for larazotide acetate, a Zonulin inhibitor, have reached stage 2b, and there’s been some speculation that it could go on the market as early as next year. I know what I will be lobbying for the moment it comes out.

: Rick at the Dutch Goose

Near our house is a bar called The Dutch Goose. They serve dinner late, have deeply-carved tables and peanut shells on the floor. It’s awesome. I love their burgers.