Whether it’s an allergy, an intolerance, or Celiac disease, you are unable to consume anything that has the protein gluten in it. That doesn’t sound so bad, right?
Right, until you realize that gluten is what gives elasticity to dough, helps baked goods rise, thickens sauces and broths, used as an additive in foods with low protein, and a host of other uses. You find out you can no longer eat: most cereals, breads, crackers, chips, bagels, muffins, cakes, brownies, pies, pastries, buns, rolls, tortillas, pastas, pizza, gravies, soy sauce, salad dressings, bar-b-q sauce, instant rices, frozen food entrees, fast food, imitation meat products, most types of candy, and the list continues. And because this little protein can be found hiding under several names, you get to spend hours reading labels at the grocery store, telling your co-workers no, you really can’t have a slice of the birthday cake, lying in bed wondering if you remembered to check your toothpaste, and asking the waiter, can I please see the ingredient list for your marinade? Suddenly you feel your food choice realm has just shrunk significantly.
Yes, your post-gluten world will not be the same as the one you were living. Grocery stores will seem to shrink in the number of items you can even consider purchasing, the list of restaurants you go out to seems to have evaporated, the standard carbohydrates you used to refuel and pre-fuel before running will need some serious adjustment, and you don’t know where to begin. It can be overwhelming and even depressing at first, but please don’t be discouraged.
You will find there are still thousands of things you can eat and almost always you can find a way to create your most beloved gluten-food in a gluten-free version. And if you look at that list again, you will find that rules out a lot of unhealthy options. Going gluten-free will be the best thing for your body, and you will eat healthier as a result. That’s two huge positive benefits that outweigh even the best slice of cake.
Gluten Free Runner Gal 