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Fri, 26 Dec 2003 21:52:06 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
After approx. 6 months of living gluten free and becoming paranoid (mostly
from subscribing to this group) that gluten is hidden in every air
freshener, fruit and vegetable, I have decided that I am going to become a
casual celiac. I know I am fortunate that traces of gluten don't make me
ill, so please don't lambaste me if that's you and you HAVE to do that (I
do sympathize). But I haven't heard anything that convinces me that eating
soy or barbecue sauce in a restaurant without knowing whether it's a GF
brand will kill me. I may even splurge for the occasional slice of pizza
or beer if I'm really feeling crazy. After all, even the most vigilant
celiac lets a little gluten slip through. My own doctor explained that the
reason for the total gluten free diet may be as mundane as to avoid a hip
fracture when I'm older (I'm 35), and marginally decreasing the risk of
some cancers. I just found out I have an uncle who's celiac and has been
eating bread somewhat regularly (once a week or more) for 50 years, and
he's 82. So am I nuts? Is there anyone who can convince me that eating
french fries from the same frier as the chicken fingers is really harmful?
Why isn't 97% GF with a much easier lifestyle a trade-off worth making? Is
there anyone out there who has adopted this philosophy?
Happy holidays to all.
* Please include your location in all posts about products *
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