Making food fun again for all people with Food Allergies and food intolerances, Autoimmune Disease, and Chronic Illness. New website launches later in March 2018 at MyAllergyAdvocate.com. Meanwhile, enjoy the "fun blog"!
Just as the POTUS is about to deliver his State of the Union address, this is a good time to talk about how things are going in the gluten-free world.
As I enter my fourth official year of going gluten-free in order to heal my guts from the damage of Celiac Disease (diagnosed April 2014, gluten free since August 2013 when I became suspicious I had Celiac Disease but was misdiagnosed), I am excited about life as a person with Celiac Disease. You can heal, You can eat. You can go on adventures.
And, I am also generally annoyed and occasionally infuriated.
After over two years of microblogging and participating in online forums and Social Media groups around the topic of Celiac Disease, there are three main camps I have encountered:
Read on more about what’s going right and oh so wrong…
You, with your hand raised. Yes, you, the one who carries an EpiPen, inhaler, and has a butt load of food allergies, intolerances, Oral Allergy Syndrome, Outdoor Allergies, and an Autoimmune Disease. Uh huh. I see you.
I believe this is your question after I tell you that I had a wonderful time at the International Food Blogger Conference in Sacramento. Your question is: How do you do wine tasting and eating out in El Dorado County and have a good time? Aren’t you scared? Won’t you get sick?
In fact, how do you EVER enjoy the holidays, socialize with friends, and navigate food allergy and intolerance nightmares out there in the real world?
Great questions! Two answers: 1. Fantastic preparation, and 2. Great hosts and chefs who know their stuff.
If you don’t have BOTH of these components when you enter a food-oriented conference and food-oriented events, you won’t have the kind of experience I did in El Dorado County for a day of eating and drinking. In fact, without these two components, you wouldn’t have much fun in any food-related event, which is why I typically won’t attend food festivals where the quality and preparation of food is much harder to vett or control.
Read on for my experience as The Sensitive Celiac at the food blogger event of my year.
The Seattle area went through one of the wettest winters in twenty years. We didn’t see much sunlight for almost eight months, and almost all my professional friends took turns posting pictures from winter vacations in the Hawaiian islands, soaking up some rays and getting our Vitamin D.
My Asian skin lost its usual brown tint , and when springtime hit in late May, I still wore long-sleeved shirts and pants to match the grey outside. To throw some perspective, our local lakes were still too cold to swim in comfortably until the very last weekend of May, and even then, it was a bit on the brisk side.
So you can imagine the surprise when the area transformed from winter snow one day to sizzling summer heat the next. All my ads on Facebook turned into local ads for air conditioning units. You’d think that I would have the routine down, as June is often called, “Juneuary” among those of us who have lived here many years. Mornings start out at a chilly 52 degrees Fahrenheit, and can jump into the 70’s or 80’s by afternoon.
We were gobsmacked by a heat advisory one weekend, with the thermometer hitting 102. The only one happy about that in our household was my cat Loomi, who made it known to all that she is truly a desert animal! The house got warm, and she insisted on sleeping in her heated bed. I, however, started craving summertime frozen treats and cold foods, such as an AIP coleslaw, and chilled slippery rice noodle salads. Even a Bacon and Avocado salad, minus the nightshades, was making my stomach growl.
What’s a guy or gal who can’t eat ice cream supposed to do?
I am so excited about this, I could pee my pants (but I’m not going to!).
During my long rides on a Computrainer in our garage (affectionately named, The Cave of Suffering”), I compounded my miserable biking training sessions with the agony and ecstasy of watching multiple episodes of, The Great British Baking Show.
My friends rolled their eyes. How could I do this to myself? Isn’t it just torture to watch contestants making sugary, savory, creamy, gluten-filled pies, breads, and cakes, knowing that I would never be able to eat them?
Oh my Hungry Minions! There is always an idea waiting to be hatched whenever I am in my own mental trenches of gluten-free baking hell. My job was to focus on the “what” of an idea, and to understand that sometimes, I’m not the one who needs to figure out the “how.”
If two heads are better than one, I invite you to read on and participate in the “how” of this post: the first ever Sensitive Celiac (or Gluten Free Guru) Technical Bake Challenge!
Disclosure : As an IFBC Citizen Blogger, I received a reduced conference rate in exchange for sharing three posts about my experience. This is the first of three.
If it wasn’t for a little race called Ironman, I would have attended the International Food Blogger Conference (IFBC) 2016 conference, held in Sacramento, CA. But wait! What does an Ironman race have to do with interfering with plans to attend a food blogging conference?
Well, actually, Ironman training made a great many decisions for me in 2016, from what available time I had, who I socialized with, how much and when to eat, and yes — even determining what conferences I could attend.
Last year, I spent 15-20 hours a week on top of my hours in the office as a private practice counselor, training for Ironman Mont-Tremblant. Every spare hour was spent in the pool or in the lake, riding my bike on a trainer or up and down hills, and running for hours. To do all those things, I also had to grocery shop, prep, and cook all my own meals and make my own race food. Over time, my needs grew to the point that I could not eat outside my home, and could not spare even a day of food sensitivity by making inferior food choices. When the IFBC 2016 dates were announced, I realized they were just too close to the dates of my race, creating some risk for the Celiac athlete to try new food combinations or sample beverages. It didn’t make sense to put my race in jeopardy, so I took the conference off my plate (pun intended).
When I heard that the IFBC would return to Sacramento in 2017, my mind was made up: I would come back again. This was an exciting development, because I was really kicking myself for having missed the 2016 conference at that specific location. This post is about why I’m attending IFBC 2017 as a “citizen blogger” for the second time. And it’s also about why you as a reader should care.
How many times have you had one of these “tummy days”, when you’re even too tired or embarrassed to admit that you’ve been struggling with diarrhea, cramping, flatulence, and digestive problems?
Anyone who has mild to severe intolerances, a gastro-intestinal disorder (i.e.Crohn’s, IBD), or an Autoimmune Disease that creates a whole host of sensitivities and intolerances knows the painful reality of how many hours and days we lose in a battle against “Tummy issues”.
The reality of living with these symptoms often enough that you can no longer call them occasional should have you thinking that the best remedies aren’t always grabbing a bottle of Imodium. So what is a food-sensitive person to do?
How do you keep track of your food allergies, intolerances, and sensitivities? How do you track your Elimination/Provocation schedule? Do you have a way to systematically think about rotating in a new recipe, and getting the ingredients on your grocery shopping list earlier in the week so that you’re not caught making multiple trips to the store? How do you organize links from websites with interesting information about foods, supplements, and treatments for your gastrointestinal and allergy issues?
First of all, I want to tell you this: IT’S A LOT. To eat well, to eat healthy and clean, and to eat nutrient-dense food free of chemicals, and emulsifiers, processed ingredients and processing cross-contamination, sugars, and unhealthy fats and oils, you have to do a lot of fancy footwork and planning.
For many of us with Autoimmune Disease and fatigue, we simply don’t have the available energy for those extra trips to the grocery store, let alone standing at the stove and oven, prepping, cooking, and baking. At the worst of my own disease process, just standing at the stove for five minutes left me too tired to eat. Even the joints in my feet ached.
At the time of writing this post, I was planning from a couch, resting from travel and a food “incident” on the return flight of my trip to New Orleans to deliver a presentation on food and mood. I started using Trello.com as a project management system for my eating lifestyle in early 2016, and I love how I can use it plan out my week, month, and repeat previous week’s menus to keep my food varied, interesting, nutritious, and flexible to my changing needs. I can also use it to plan special events, travel food, and holiday meal planning.
Read on to learn about Trello’s features you can hack for your own eating lifestyle.