Turning 30 and becoming Gluten Intolerant
At the age of around 30, I received a diagnosis of gluten intolerance, a condition I was unfamiliar with until then. In response, I turned to Google to educate myself on what gluten entailed and how it would impact my dietary choices for the foreseeable future.
Reflecting on my upbringing, my meals typically revolved around cereal or toast for breakfast, sandwiches for lunch, and home-cooked dinners. Health concerns only surfaced in my early 20s when I was diagnosed with anemia. The prescribed remedy, Ferro Grad +C, became a recurring supplement, yet discontinuing it caused my iron levels to plummet. Despite these challenges, I adhered to doctors' advice, attributing my experience to the perceived normalcy of being a female with such health issues.
In my mid to late 20s, I began facing stomach pains, constipation, and occasional morning diarrhea. Initially dismissing these symptoms as occasional digestive upsets, I eventually connected certain foods, like brown bread and oats, to triggering discomfort. As time progressed, my symptoms intensified, featuring tight, painful stomach episodes after meals, coupled with an unexplained weight gain.
A pivotal moment occurred when a particularly distressing stomach upset lasting three days prompted me to consult a doctor. Unable to see my regular physician, I met with his brother, who noticed the consistent low iron levels in my medical history. This observation led to a blood test for Coeliac disease, which, while negative, indicated an immune reaction to gluten. The recommendation to eliminate gluten from my diet marked a turning point in understanding that gluten was damaging the villi in my small intestine, hindering nutrient absorption.
Researching gluten sources, I embarked on a journey of scrutinizing food labels and gradually eliminating wheat, barley, rye, malt, and oats from my diet. Despite the limited availability of gluten-free options at this time, I embraced the challenge, experimenting with new products as they appeared on the market.
This dietary shift meant bidding farewell to processed favorites like donuts, pasta, cakes, and other snacks, resulting in a 10kg weight loss and a significant reduction in symptoms. Over the years, occasional inadvertent gluten exposure occurred, but the most severe incident a decade ago prompted a hospital visit. Identifying and eliminating the culprit food resolved the issue.
Fifteen years post-diagnosis, adhering to a gluten-free diet remains a lifelong commitment. Despite advancements, the diligence in checking food labels persists due to ingredient changes. Socially, navigating meals outside the home can be challenging, met with raised eyebrows as well as this weird guilt around being picky with what I eat. Personally, I've found solace in home-cooked meals with trusted ingredients, not just for health reasons but also for practicality.
Regrettably, a misconception prevails among some health professionals, assuming true gluten intolerance only in those officially diagnosed with Coeliac disease. Non-Coeliac Gluten Sensitivity, a more elusive condition, is often overlooked or misattributed to irritable bowel syndrome (IBS). Obtaining accurate results requires continuing gluten consumption until after testing, dispelling potential false negatives.
