Switching to gluten free

My brother was diagnosed with celiac disease about four years ago. His physician told him siblings have a higher chance of sharing the diagnosis than parents or children — about a 50/50 chance.

That bit of news prompted my other brother and me to get a blood test to see if we had celiac, too. It came back negative for both of us.

So I’m in the clear for celiac. But, like plenty of other people, the protein composite found in many products made with wheat, barley and rye that is known as gluten doesn’t always sit well with me.

I haven’t gone through the hell my brother endured, it’s just that sometimes digesting a sandwich or a couple beers can feel like more of a chore than it should. I’ll spare added details for those eating breakfast.

The blood test for celiac doesn’t detect gluten sensitivity or a wheat allergy, which is a scant possibility. Maybe other foods simply make my intestines happier. Maybe it’s dairy or soy or something else that doesn’t work for me. I’m not a doctor and I’m not a nutritionist, so I can’t provide the answers.

So I won’t say there’s a life-changing reason for why I decided to try a gluten-free diet for three months. It’s certainly not about making a statement or trying to influence others. (It’s only through the power of the features section that I’m writing this. People who proudly and loudly advertise their gluten-free status and think it’s the answer for everyone make my eyes roll involuntarily).

I just want to try it, to see if it makes me feel good. It also will give me a temporary insight into what my brother and my cousin’s son, recently diagnosed with celiac, go through on a daily basis.


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