This conversation is dedicated to you folks who find it
amusing to make fun of people who don’t eat gluten. And you know who you are.
You touch a loaf of bread and shriek, “Ohmygod, I think I came in contact with
gluten.” You tell jokes like, “What is the recipe for a delicious gluten-free
brownie? There is none, bwahahahaha.” So funny. You show pictures on Facebook
of dinner plates infested with bedraggled asparagus and a naked, gray burger
topped with a vomit-green pickle slice and label the picture “gluten-free
dinner.” You share YouTube movies entitled “How to Become Glucose Intolerant So
You Can Be Like Your Friends.” You speculate about the gluten and non-gluten
properties of pancakes, soaps, sweaters, Ferris wheels, crescent wrenches, hamsters,
and BBQ grills. You delight in sharing the photo series of famous paintings
with the gluten removed. OK, yes, those are actually pretty funny, like the Vermeer below, but what
does that prove?
We are not as far apart on this as you may think. I have as
much trouble as you do with the gluten-free fanatics who blame everything from
the melting of the polar ice caps to the popularity of the Kardashians on
gluten. These gluten-phobes believe that consumption of bread caused Donald Trump’s
psychosis. They attribute the rise of the Nazi Party in Germany in the 1930s to
German Chocolate Cake, the British colonization of India on scones, and the
genocide of the indigenous people of the Americas on wheat fields. If they
could erase the amber waves of grain from the “Star-Spangled Banner,” they
would do it in a heartbeat. I swear on a stack of cookbooks that I am not one
of these people. They give ordinary everyday gluten-free people a bad
reputation and make us lose credibility. They are the Westboro Church of the
healthy eating movement.
Thinking about those breads, pastas, and pastries you adore,
you may wonder why someone would choose to avoid eating gluten. Please, stay
with me here. Listen to the logic. Give me my moment on the soap box.
First, I admit that going gluten-free has turned into a popular
fad spun out-of-control, much as fat-free became a fad several decades ago. A
lot of people who could eat gluten without a problem shun it as if allowing a
sliver of wheat bread into their house would cause the foundation to give way
and the house to collapse. I can see why you laugh at people with no
understanding of nutrition, and no clue as to why someone might give up gluten,
becoming gluten-phobic. I don’t want to appear to have no sense of humor. I
confess that it amuses me in a perverse way to bake super-delicious gluten-free
breads and desserts and to bring them to potlucks and tell people to let the
gluten-frees have first crack at them. Everyone there instantly appears to
become gluten-free.
While many people can eat gluten quite happily with no evil
results, there a lot of people who don’t fare so well on the stuff. Obviously,
people with Celiac can’t eat gluten because the nature of the disease is such
that they lack the ability to digest it. Also, gluten is inflammatory, so
anyone with an inflammatory disease, such as arthritis, would feel better off
gluten. Heart disease, fibromyalgia, and gout are other inflammatory diseases
aggravated by gluten. Also, autoimmune diseases can be negatively impacted by gluten.
Some people simply have a sensitivity to gluten that causes them to experience
allergic symptoms when they eat it, like clogged sinuses, skin rashes, or itchy
ears. It’s quite amazing how different each person’s body is from the next
person’s.
Someone in good health who has no problem eating gluten has
no reason to avoid it. And even those who discover they have a mild sensitivity
to it can usually eat it now and then with no ill effects. But, if you eat
gluten, beware. Here’s the big catch for everyone, whether genuinely
gluten-intolerant or not. Commercial wheat contains dangerous chemicals that
can make anyone get sick. Wheat is generally harvested (not everywhere, but in
most places), by spraying it with glyphosate to desiccate the wheat to render
it uniformly dry for harvesting. Glyphosate is the main ingredient in Monsanto’s
ubiquitous RoundUp, now banned in many European countries and proven to cause a
host of diseases from Autism to cancer. So if you are good to go with gluten
and you want to eat it, then only eat organic wheat, which, by definition is
free of chemicals. The other issue about wheat, and all grains really, is that
when they are refined they lose their nutritional value and become a burden on
the human metabolism. Sugar and refined flours are the main cause of heart
disease, cancer, diabetes, and a boatload of illnesses. That sentence should be
in bold italics and underlined about fifty times. If you eat wheat (or gluten),
eat organic only and eat whole grain unrefined.
I don’t eat gluten because it makes me sick. I’ll spare you
the graphic description and the interpretive dance version of the explanation
of what happens to me. Each of us is a unique ecosystem, an organism that
functions in its own way. What works for one person will not work for another.
The person who can best understand how a body works is the owner of that body.
Each of us must pay attention and notice what happens as we munch our way
through life, adjusting accordingly. Avoiding gluten helps me keep my system in
balance. I don’t feel deprived. I eat well. We had a full table at Thanksgiving
and nothing on it contained gluten. We had gluten-free macaroni and cheese as
well as pumpkin pie. I have learned how to cook gluten-free. So don’t pity me,
don’t make fun of me, and don’t dismiss me. Not everyone who shuns gluten does
so because it’s a fad. Some of us do it because we’re in tune with what works
for us. I love my gluten-free life.