Fun fact about me! I have allergies! If you know me in real life, feel free to groan and roll your eyes. You’ve probably only heard me talk about it 1,000 times already. If that’s you, feel free to skip this one!
If you follow this blog, you may see time to time I will post gluten free recipes, and sometimes gluten “full” recipes. My guess is that if you are reading this you either have food allergies yourself, or you’re my mom (thanks for reading Mom!) If so, you have probably encountered all the same annoying interactions I have encountered when trying to turn down food or asking about ingredients. I get it, it can be annoying having to stop and rattle off every ingredient like someone’s life depends on it, but if it makes you feel any better, it’s annoying in both ends. We are either rude for asking or rude for declining and it’s basically a lose lose situation.
Also, there is some pretty idiotic and ignorant information floating around the interwebs that claims that either a) allergies don’t exist, b) it’s impossible to have gluten sensitivity if you don’t have Celiac’s, or c) sensitivities don’t exist period. I have always had anaphylactic allergies to peanuts, tree nuts, coconut, and sunflower seeds (you tell me that reaction is made up and I’ll punch you in your lesser swollen face) but a few year’s ago I had my allergy tests redone after I was diagnosed with eosinophilic esophagitis. I had a prick test done. They did this by taking samples of each food, blending it up, and letting the little pokers sit in them for 15 minutes before poking my back. They informed me that the white flour they tested swole up almost as big as the peanut test did. This was a shock to me because I’ve literally always eaten flour. The only time I ever noticed a problem was when I would try to eat cookie dough and my throat would swell up really tight, like when I eat nuts, but not after the cookies have been baked. Now I know it was a gluten sensitivity. The enzymes that I’m allergic to are broken down thru baking, so I don’t register a huge reaction, but I still was triggering enough of a reaction that my eczema was severe and my throat was constantly swollen (I was getting tiny little bits of food and ibuprofen pills completely lodged and had to go to the er countless times to get them unstuck).
^^^after I reached the peak of my “sensitivities” and slightly tore my esophagus after attempting a routine throat dilation because my esophagus was so swollen.
So here I am, one of those annoying people with a food “sensitivity”. After discussing with my doctors, we decided that it wouldn’t make sense to completely eliminate flour because removing a food from your diet completely can sometimes turn a sensitivity into an anaphylactic reaction. So our conclusion was to take gluten out of my daily diet, but I still eat it when we are with family or going out to eat.
I’ve definitely gotten the eye rolls, I’ve had “friends” tell me my allergies are made up (so glad they are more intune with my body than I am! 🙄) But at the end of the day, I haven’t had any food stuck in my throat in years and I haven’t had a skin infection in about the same time (a sign that my eczema has gotten out of hand). So something must be working for me! All we can do is educate people out of their ignorance and keep doing what works for us.
This post was supposed to have a recipe included but I don’t think that would be fair for anyone 😂 Just reference back to this post if you are ever wondering why I sometimes throw in gluten free recipes 😉
Thanks for reading!