Happy Monday! I am still suffering a little bit from UNC’s loss against Kentucky in the NCAA tournament. However, I must admit that I am very pleased with their overall performance. Who would have thought in December that the Tar Heels will make it to the Elite Eight this year?? In addition, this picture of a very special gluten-free cake that my good friend Jules created lifted my mood significantly (even though it didn’t help UNC to a victory).
Back to business… I came across this video from THV in Arkansas. As you know, it’s our mission at Custom Choice Cereal to share information and educate about celiac disease and gluten intolerance, and I thought this video fit our mission. WIth a little caveat: while the commentator says that “gluten is a protein found in wheat, barley, rye and some oats” the truth is that most oats are cross-contaminated during harvesting and processing.
After a brief introduction that more and more people realize that they have gluten intolerance or celiac disease, a celiac who works at Whole Foods talks about how going helped her gradually transition to “less bloating and less tiredness and less achy joints and less headaches”. Does that sound familiar?? They also point out that “eliminating gluten is the only cure” – though I would have preferred the word “treatment”… It is indeed true that those of us on a gluten-free diet are much more aware of the food we put into our bodies – and the long-term consequences this has for our health and well-being!
Anne Luther, branch manager of the GIG of Central Arkansas, gives a vivid account on how far we’ve come since 2003 when she walked out of the grocery in tears and stresses the importance of avoiding cross-contamination. She also stresses that “Going partially gluten-free isn’t going to help you! You have to get it totally out.”