My Tonic

I know some of you will wince at this post, and can just imagine your gaping mouthed expressions. Nonetheless, I am compelled to tell you about...

Good old-fashioned cod liver oil.

My mother fed us a teaspoon a day and I've been hooked ever since.

I am a firm believer in raw 'potions' considered not so palatable by most modernists. I'll chew on raw garlic, chunks of fresh ginger, and leafy herbs from my garden. I can even pop and chew a vitamin E capsule in my mouth and chase it down with water.

I wouldn't say that these consumables are extraordinarily pleasurable in the moment but will relay that the after-effects sound like, "POW!" "WHOA!" "BLAT!" "JESUS!" "YOWZA!"

And there's something to be said for exclamatory foods, isn't there?

I also believe in the side effects -- the health benefits are worth the repulsive tonic, such as in the case of fish liver oil. Cod liver oil has high amounts of omega-3 fatty acids (DHA & EPA) as well as vitamin A, D, & E.

I don't have a tonic every day. Too much cod liver oil can be toxic due to high levels of mercury contained in just about all species of fish nowadays.

On that note, exercise awareness and caution when taking your daily tonic. I'll be curious to hear what your exclamatory response will be...

Where to find: Most health food stores
Cost: $20.00 for 8.4 FL OZ

Taco Tuesday

T is for Troy's taco Tuesday.
Tacos are probably one of the easiest gluten-free dishes you can prepare and there is no end to what you can stuff in those corn tortillas.

Hard taco shells are made with 100% corn but soft tortillas are harder to find because most in your typical grocery store are flour-based. Go to the imported Mexican food aisle (sometimes labeled "ethnic") for authentic tortillas.

As for taco seasonings, you need look no further than the salsa aisles for the Old El Paso seasoning mix. While it contains its share of preservatives, the 'glue' that holds this mixture together is corn starch.

My non-celiac husband, Troy, will sometimes buy the Old El Paso hard and soft shell taco kit (the real easy way out). That way, he can have his soft-shell tacos on flour tortillas.

He thinks Old El Paso created this kit just for people like us. I'm like, "whatever, honey."

As for toppings, add spinach or lettuce, tomatoes, cheese, avocado, onion, black olives, beans, and meat (optional).

Serve with Spanish rice (rice plus one can of tomato sauce or diced tomatoes).

As a healthier alternative to Frito's Corn Chips, try Solea Polenta Corn Chips, available at Madwoman Foods in Minneapolis.
Cost: $3.19

Keeping a Kosher Kitchen

You have to keep a kosher kitchen if you or members of your family have celiac disease. This is just the reality if you strive for optimal celiac health. It will entail some organizational work upfront and a little bit of “kosher kitchen 101” training.

To get started, spend some time developing ground rules; communicating them with family members or household roommates. Then, establish a gluten-free kosher kitchen:

Rule #1: Purchase a new toaster, one specifically for gluten-free toast. You can no longer share a toaster with gluten-containing breads because crumbs and finer particles of gluten will contaminate your gluten-free toast. If you simply have no room in your kitchen for two toasters, you can use a four-slot toaster, making sure that it’s well known which side is for gluten-free breads only.

Rule #2: Keep a separate butter dish. If you share a butter dish with other household members, you’re likely to pick up (unintentionally) specs of breadcrumbs on or around the butter itself.

Rule #3: Make it a golden rule in your household to use clean utensils when scooping from shared sandwich spreads such as peanut butter and jelly, or condiments like ketchup, mustard, relish, etc.

Rule #4: Use a separate cutting board when preparing gluten-free foods. Just think, you or whoever is cooking, may slice a carrot using the same board that a piece of bread was sliced beforehand. You never know what kinds of things could be hiding in the shallow crevasses of a cutting board.

Rule #5: Store gluten-free flours and other baking items in separate containers. Label the containers and store in a gluten-free area of the kitchen. Perhaps this is a pantry or cupboard marked as a gluten-free area.

One of the families I interviewed kept an immaculate kosher kitchen. Their three-old celiac daughter had her own gluten-free snack drawer, labeled with her name and within her height’s reach. Anything in that drawer was “safe” for her and she knew it.

Labeling is a great way to organize your gluten-free kitchen.

Now, get to work!

Holiday Hints

My husband and I are hosting Christmas day dinner this year. Normally we travel but this year planned to keep our boots planted in home snow for a change. We thoroughly enjoy entertaining, so cooking and decorating the house is met with excitement…well, I probably shouldn’t speak for him.

Our company has grown accustomed to our gluten-free meals, so much now that it’s hardly even noticed. It’s becoming rare at our table to hear “Is this gluten-free?” or “This doesn’t even taste gluten-free!” The change is nice because we can focus on other, sometimes more interesting, topics!

It took some time getting to this place -- where friends and family don’t flinch about my special diet.

Maybe you will want to talk about it -- that is your ‘therapy’ -- but know that all the fussing in the kitchen will eventually subside.

***

If you’re going out for the holidays, ask in advance for your host's menu. That way you can plan to eat ahead of time, bring you own gluten-free foods, or ask that they accommodate at least some part of the meal for you.

If you’re hosting, you get to call the menu shots. And really, the sky is the limit.

Happy holidays to you and your family!

Easy holiday sweets:

Canned cranberries (without high fructose corn syrup)

Sliced ripe pears in organic half & half cream

Fresh or frozen berries with whipped cream

Vanilla yogurt with berries and honey

Coffee ice-cream with sliced almonds and whipped cream

Pumpkin pie in gluten-free crust

Gluten-free tapioca pudding

Bananas fosters (our recipe coming soon!)

Baked Sea Scallops in Maple Syrup

I started making scallops in college. A friend of mine, who was quite the New England College cook, shared the recipe when we were juniors, and I’ve made them ever since.

This recipe is an outstanding appetizer, and of course, scallops also make a romantic dinner for two!

The original recipe called for bacon. You can wrap each individual scallop in semi-cooked strips of bacon. But some of you may not eat little piglets, so you can easily leave out this contentious ingredient. Furthermore, some of you may not eat little scallops, in which case, forget about this recipe altogether!

How to prepare
• Place a dozen or more large sea scallops in a shallow baking dish
• Drizzle pure maple syrup (Grade A) over scallops
• Add a touch of sea salt and pepper (not too much)
• Bake in oven at 350 for 30 minutes or until slightly browned around edges

Serve with parsley, rice or corn grits, and asparagus or fresh green beans.

*There’s no such thing as fresh seafood in Minnesota…for “semi” fresh sea scallops in the Twins Cities, visit Coastal Seafoods: www.coastalseafoods.com

Breakfast for One

Don't press snooze for this...


Top gluten-free granola mix over several dollops of yogurt to get your morning started. I use Redwood Hills Farm plain goat milk yogurt because it's easier on my digestive system than cows milk yogurt.

Granola ingredients: gluten-free rolled oats, sliced almonds, ground flax and rice bran, walnuts, dried cranberries, pumpkin seeds, pecans, organic maple syrup, organic honey, and spices.

Where to find: Coogi Gluten-free Delights
Cost: $8.80

Turkey Stuffing by Default

Earlier this week, I came across a good-looking recipe in an old copy of Bon Appetit magazine. The casserole-like photo was really appetizing, and my husband agreed. So he set out on his winter-geared bicycle -- in minus 20 windchill -- to purchase the needed ingredients.

Upon return from the grocery store, and after reading the recipe instructions, he realized suddenly that what I had assumed was a casserole, was really a recipe for turkey stuffing. The photo spread was that deceptive!

Too late to turn back -- ingredients were ready for mixing and the hour was getting late.

The final product (turkey stuffing) was terrific but not so much for a main course. But we highly recommend this recipe for holiday turkey stuffing if you're preparing a turkey.

If you're vegetarian, remove the Prosciutto from the recipe altogether, and use the stuffing for an omelette or gluten-free crepe (truly scrumptious)!

Here's the adapted recipe my husband prepared:

Rock Star Stuffing (serves 2) Ingredients:

1/4 pound thinly sliced ham (less expensive than prosciutto), cut into strips
1/2 yellow onion, cut into small slices
4-6 chives, cut and diced
Handful of pitted black olives, then sliced
2 stalks of celery, sliced
3-4 cloves of garlic
4-6 bread ends (or slices) from your gluten free loaf.
1/4 cup grated parmesan cheese

Preparation:
Stack up the bread slices and cut them into little bread cubes.

Pour about 3-4 tablespoons of olive oil into a pan over medium to medium-high heat.

Once the oil becomes hot enough, sautee the onion slices and garlic in the pan.

After about 3-4 minutes, add the bread crumbs to the mixture. Let them soak up the oil while continually stirring.

Season generously with salt and pepper and any other spices you may want. (We recommend rosemary).

After a few minutes, move the mixture to one side of the pan. Add the strips of ham to the other half, making sure the bottom of the pan is not dry. (If it is, add a couple more tablespoons of olive oil.)

Continue stirring, and gradually add the olives, celery and chives.

After another couple of minutes, sprinkle the grated parmesan cheese into the mixture.

How to Down a Brussel Sprout

I’ve never met a person who’s raved about Brussels sprouts.

But several weeks ago, friends of ours shared a secret to making them palatable and now my husband even eats them (on occasion).

• Soak a dozen or so in cold water for 20 minutes

• Cut Brussels in half

• Place in glass baking dish

• Lightly drizzle sliced Brussels with olive oil
  

• Sprinkle sea salt and fresh ground pepper

• Bake for 20-30 minutes at 350 degrees.

Makes a great crispy snack!

HLA-DQ2 Gene

Not long after my diagnosis, I had a deep yearning to know which parent may have passed this genetic autoimmune disorder down to me. One day I was convinced that my father had it, the next day, my mother. I would go back and forth as to who exactly was the likely culprit. They each have short statures, like me, so at one time I thought maybe they both harbored the DQ2 gene.

I really wanted to know if I could trace the disease down my family tree. Surely I couldn’t be the only celiac.

My parents insisted they didn’t have it and their test results confirmed this (unless of course, their tests were false negative).

I have to admit that I was a little disappointed. I felt like I needed some answers…why me? (the cliché question).

I have one living grandmother, 94, so it’s just impossible to ever know who else in our family has celiac. And even if my other grandparents were alive, they would most likely not have such a diagnosis.

Do I come from a family of undiagnosed celiacs or am I truly just an anomaly?

Cooqi Monster

On my way home from work today, I stopped at Cooqi bakery. Needed to pick up more granola for my cereal but left with much more…

A tray of powdered butterball holiday cookies behind the glass counter -- no chance I was leaving without some. I bought six -- one to sample, the remaining five for a photo. You have to see them, right?

Apologies, only one survived to make it home for the photo shoot.

So here “it” is folks -- a perfect five-star holiday cookie.








Cost: 50 cents per butterball cookie
Where to find: Gooqi Gluten-free Delights

www.cooqiglutenfree.com
2186 Marshall Avenue
St Paul, MN 55104-5758
(651) 645-4433

Celiac Support Groups

Once you’ve been diagnosed with celiac disease, it’s important to find a local support group. You may feel reluctant at first, but going to one will help you gather information and support in your new gluten-free life.

Support groups are also wonderful ways to meet and stay connected with others who share similar dietary challenges.

Food manufacturers are continuously coming out with new gluten-free products and you’ll most likely learn about them at local support groups. Many support ‘groupies’ even bring foods to sample.

Support groups will also host a particular speaker, which often focuses on the latest medical research -- translated in comprehensible language.

Some groups have open circle dialogue, while others meet and eat at various restaurants.

To locate a Twins Cities support group near you, visit the Northland Celiac Support Group Web site:

www.northlandceliacs.fastmail.fm/support.html

Gluten-free Grocery Store Celebration, Saturday

Tailor Made Nutrition (Woodbury, MN) is having a 'customer appreciation' celebration this Saturday, Dec. 19. They'll be offering gluten-free food samples and prize drawings.

If you've never been to a gluten-free grocery store, this is your opportunity to stop in for some taste-testing fun!

Tailor Made Nutrition 8160 Coller Way, Suite A Woodbury, MN 55125
Store Phone Number: (651) 702-2522

Gluten-free Pizza, Pizza Luce

Seven days a week, Pizza Luce in downtown Minneapolis and St. Paul has gluten-free pizza! Ask for their pink menu.

Even better, they prepare pizzas in a separate gluten-free area of the kitchen so you don't have to worry about cross-contamination with other flours.

You'll pay on average of $17.00 for their standard-sized pizza; about six slices. Pricey, but they also have meatless stuffed shells, gluten-free garlic toast, and fresh salads.

Top your dinner off with their "Molly Bar" sundae or a gluten-free root beer float.

And in the summer on Tuesday nights, you just might see some of us Peace Coffee road cyclists hanging out after a long ride at the St. Paul Luce. We do sign autographs.

http://www.pizzaluce.com/glutenfree/luceglutenfreeweb.pdf

Baked Apple Chicken

A taste of citrus during winter

Place 6 chicken drumsticks in baking dish.

Season generously with salt and pepper

Cover with 1/2 sliced onion and 1 shallot

Cover with one cored/sliced granny apple

Cover with lemon slices from 1/2 a lemon

Squeeze other lemon half over

the dish.

Sprinkle with parsley

Bake at 400 degrees for 1 hour

Serve with brown or white rice, gravy

Serves 2, with leftovers

On the Twelfth Day of Christmas My True Love Gave to Me…

Gluten-free gift ideas for the celiac
you love

1. Bread machine

2. Basket full of Bob’s Red Mill gluten-free grain mixes
(http://www.bobsredmill.com/)

3. Gift card to a gluten-free bakery or restaurant

4. Gift card to a gluten-free grocery store

5. Basket full of gluten-free bath products (lotions, lip balms, etc.)

6. Gluten-free recipe books

7. Subscription to Living Without Magazine (http://www.livingwithout.com/)

8. Food diary for the journaling celiac

9. Gluten-free t-shirt (http://www.cooqiglutenfree.com/)

10. Gluten-free granola bags and/or frozen cookie dough (http://www.cooqiglutenfree.com/)

11. Gluten-free cooking class (http://www.cooksofcrocushill.com/)

12. Julie and Troy’s gluten-free recipe calendar (juliewilbert@yahoo.com)

The Pleasure Principle

“Man in Front of Pastry, 2009”

Last evening I had a phone conversation with my father about why some celiacs don’t adhere to the gluten-free diet. The topic emerged from mixed banter, usually laced with serious insights into human conditions. We came up with a list of speculative reasons.

He suggests that the “pleasure of eating” is so powerful in our lives that it may trump the will of any specialized diet.

Mark Twain said something to the effect of ‘animals eat, but only human beings dine.’ We have table manners (well, some of us), and dishes that come in courses. Courses function in part to regulate food temperature and to stimulate our taste buds. The series of courses is ultimately dictated by taste. Courses help build our anticipation of this pleasure principle.

It’s a given that taste is fundamental. If you have a fondness for, let’s say, pizza, it’s a loss -- like losing a friend -- when you can’t have it anymore. Taste, like smell, has a potency that can be remembered.

Taste is emotional.

My father’s reflection on pleasure is one of deep fondness for flour foods. He would struggle adhering to the GF diet if he was celiac. He’s really quite an old-school pastry man; he frequents Jewish and Italian bakeries for old-fashioned crullers, scones, and cheese and apple tarts. He makes pies, custards, and cakes regularly.

My theory is grounded in food as social ritual. I believe that in addition to pleasure, food choices are largely based on current cultural traditions. For example, it is a cultural tradition for Americans to eat peanuts, popcorn and soda at sporting events. This food ritual became socialized within us over time. We are therefore, conditioned to partake of these snacks at a ballgame. If someone is restricted from these cultural foods, it removes a sense of social connectedness because they are unable to fully participate in the cultural tradition at hand.

To me, this may have an even larger impact on why celiacs have trouble maintaining a gluten-free diet.

With that said, peanuts, popcorn, and soda are safe to eat! :+)

Aunt Betty’s Cottage Cheese Pancakes

My Aunt Betty makes a wicked batch of pancake batter. But her recipe (handed down to me several years ago) was the first to go following my diagnosis.

I haven’t cared much for the gluten-free pancake mixes -- they’re easy to make but don’t come close to Betty’s.

Through trial and error, I discovered by simply adapting her recipe, I could actually replicate the exact taste of her pancakes. If you’ve got a thing for pancakes the way I do, follow the recipe below:

1/2 cup Bob’s Red Mill All-Purpose Baking Flour

1/2 teaspoon Xanthan Gum

1/2 teaspoon baking powder

1/4 teaspoon sea salt (optional)

2 eggs

1 tablespoon melted butter

1/3 cup low-fat cottage cheese (optional)

1/2 cup rice milk (or skim or whole milk) *Do not use soy milk

Mix dry ingredients; then add remaining ingredients.

Cook in shallow stainless steel pan, greased with tablespoon of olive oil.

Optional toppings: blueberries, strawberries, walnuts, pure maple syrup.

Dairy allergies: If you’re allergic to dairy, do not use cottage cheese, butter, or milk. You can substitute 1/2 cup of cooked hand-harvested wild rice for cottage cheese.

Makes 1-5 small pancakes (double recipe for more cakes)

2010 Gluten-free Recipe Calendar, Available Soon!

My husband (Troy) and I are in the midst of creating a gluten-free recipe calendar. Our calendar boasts a variety of main dish and dessert recipes, along with photos. We hope you will purchase one because we’d like to share our recipes and, they’ll be better than realtor calendars!

Where to order: send order request to: juliewilbert@yahoo.com

Cost: $12.00 (checks or money orders only)

Potluck Party Grinch

Tis the season for holiday potlucks.
I bear internal conflict about going to potlucks and avoid them when possible. Being on a strict gluten-free diet prohibits me from eating about 95% of potluck foods. Potlucks are a game of Russian roulette anyway -- but for celiacs there’s a bullet in every chamber.

Potlucks can fuel internal conflict for both parties:
• Non-celiacs may think you’re a Grinch for not participating. They may also question adapting their menu for the one celiac in a room of 25 non-celiacs.
• Celiacs may think the opposite of potluckers for not including gluten-free foods. Potluckers’ perceived negligence may reinforce a celiac’s feeling of exclusion. And even when potluckers try to include gluten-free items in the potluck spread, a celiac can’t help but be suspect.

Despite a cook’s best intentions, there’s the danger of cross-contamination: was the cook’s kitchen “gluten-free kosher” when they prepared the supposed gluten-free food?

So what’s the resolution? Both parties can reach compromise if there’s open communication about expectations. But don’t expect your colleagues to change their cultural food traditions because of your disease. You will just be disappointed when they don’t.

The Tale of Flourless Cake

Yesterday I spent the day at a work-related conference, held at a nearby hotel. I had packed a lunch the prior evening, knowing almost instinctively that I wouldn't be able to eat what they would be serving: sandwiches and potato salad.

(*BTW, potato salad is not safe because mayonnaise typically contains gluten.)

I'm used to bagging the ole brown bag lunch for conference days; I learned the hard way.

Many times I would call a conference planner, or the site's caterer, requesting a gluten-free lunch substitute. My meek request was always met with a "No problem! We'll have at least a salad for you."

Never happened. There has always been a surprised server -- someone obviously caught off-guard, telling me that no one had been informed or that they had simply forgotten.

I've learned not to rely on the sometimes-good-intentions of others. People simply do forget, communications are lost in the chain, or they're not used to thinking about "special" dietary needs of others. There has been some progress in the vegetarian world, but the word "gluten" remains a foreign term to most -- even people in the food industry.

So anyway. Back to the conference lunch, where there were slices of flourless chocolate cake -- especially appealing after my boring P&J and celery sticks. Something told me to ask the server if this flourless cake contained gluten. The server, dressed in heavily starched maroon-colored attire, knew that it had gluten because she had helped make it. "We add a little bit of flour" she said matter-of-factly.

The flourless cake wasn't really flourless, after all.

Don't assume that anything marketed as "flourless" is truly so, and do bring your own gluten-free lunch to conferences, if you can.

That said, may I recommend this:

Whole Foods flourless cake recipe
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=753

Breaking Bread

Finding edible gluten-free bread has been a challenge, to say the least. I’ve tried dozens of brands and have narrowed down my top two store-bought breads (see below).

My husband makes homemade gluten-free bread in a bread machine, which is better, I think, than store-bought bread. If you’re new to the gluten-free diet, I recommend buying one. You can find relatively inexpensive bread makers from Target stores and more expensive ones from Williams-Sonoma. It’s worth the investment because you’ll eventually grow tired of the same old expensive store-bought bread.

You can purchase a variety of pre-made bread mixes and/or follow your own recipe. If you feel you don’t have time to make your own bread or want to ‘change it up’ a bit, try the following two store-bought breads:

Udi’s White Sandwich Bread: Although it is marketed as sandwich bread, it makes a nice crusty French-style bread. Toast, and add a little unsalted, sweet cream butter and feel as though you’re not missing out for a change. The slices are small and ‘light’ so you can also use this bread to make Bruschetta.
Where to find: Lunds/Byerlys
Cost: $4.67

Kinnikinnick White Sandwich Bread: Unfortunately, this bread doesn’t last long in our household. I make egg sandwiches or French toast with this bread in the morning. I use it for lunch sandwiches, and cinnamon toast for dessert. This bread is your ‘plain Jane’ standard white bread and surprisingly, doesn’t taste “gluten-free.” It’s also a good pick for celiac kids who like P&J sandwiches. Anything by Kinnikinnick is usually fairly tasty, especially their donuts!
Where to find: Kowalski’s and natural food stores.
Cost: $6.25

Bob’s Red Mill Hearty Whole Grain Bread Mix: This whole grain bread mix tastes like a wheat bread and contains more protein, iron, and fiber than the white bread mixes. Bob’s Red Mill has an entire line of bread mixes, flours, and cereal grains. I highly recommend all products from this company.
Where to find: Cub, Rainbow, Target, Whole Foods, Kowalski’s, natural food stores.
Cost: $4-5 depending on vendor.

Bob’s Red Mill Homemade Wonderful Bread Mix: Smell this bread rise in your bread machine and you won’t want to leave the house until you’ve had a warm slice. The mix results in a classic white loaf, which is fantastic smothered with butter and jam.
Where to find: Cub, Rainbow, Target, Whole Foods, Kowalski’s, natural food stores.
Cost: $4-5 depending on vendor

There are many other bread brands that you may want to try. Gluten-free bakeries offer great-tasting breads -- some with high nutritional value. I highly recommend Bittersweet Gluten-free Bakery’s bread loaves, located in Eagan, MN (www.bittersweetgf.com).

No doubt you will have to hunt for a bread to break at your own table.

Welcome to the Celiac Files Blog!

You and your small intestine are welcome to visit but before blogging on, please leave your wheat in the fields. This site is and always will be, without wheat!

My blog is primarily intended to share information about celiac disease -- personal experiences on a gluten-free diet, recipes and products, research, and occasional fun banter. Most of my entries will be dedicated to understanding and coping with celiac disease. Disclaimer: I am not a doctor or nurse so please do not attempt to internalize this information as medical advice.

My intestines and me
My name is Julie. I’m originally from New Hampshire though I grew up in Minnesota and New Jersey (part time) as well. I have primarily lived in Minnesota most of my life and currently reside in St. Paul, the older city next door to Minneapolis. I am most familiar with the celiac ‘scene’ in Minnesota so often you’ll see that I cite Minnesota-related resources.

I was diagnosed with Celiac Sprue in April 2008 at the age of 38. I’ve had symptoms of this disease my entire life (malnutrition, anemia, chronic fatigue, and overall low immunity) but I thought my symptoms were normal -- at least normal for me. It wasn’t until my thirties that I began experiencing abdominal bloating, upset stomachs, flatulence, and loose stools, which ultimately led me to a gastroenterologist.

My small intestine was in pretty bad shape back in 2008, according to what an upper endoscopy revealed. I had what doctor’s call “villous atrophy” -- severe inflammation and destruction of the villi. In sum, my small intestines looked like a bad case of Elephantiasis.

For more on how celiac disease “works,” visit my Web site: www.celiacfiles.com.

After a year of conducting research and interviews with celiacs for my Web site, I discovered that most of us are ill equipped after initial diagnosis. We attain a positive blood test and perhaps an upper endoscopy to confirm, and then sent home with a thin folder containing a few fact sheets -- hardly enough useful information when the prescription means changing your entire diet. Thankfully, there is an abundance of health information on the Internet now to help guide us. In the world of health communication, this is called “E-health” (electronic health).

When celiacs do eventually adjust (and most do, believe it or not), maintenance becomes another challenge. There are times when you’re tempted to cheat, especially if you’re feeling better. More common is when you unknowingly ingest gluten-contaminated food and beverages. There’s also the challenge of maintaining the diet in a culture that is highly dependent upon wheat. Gluten (a protein in wheat, barely, and rye) is in nearly all ‘manufactured’ foods and usually not labeled as such in the list of ingredients.

It is very difficult to participate in a culture of wheat-eating when you have celiac disease.

So that is a little about my intestines and me.

You can read more of my story at: www.celiacfiles.com