There's been a lot going on in my life, as I've mentioned before, that has prevented me from posting recipes. The primary candidate preventing my recipe posting is due to the fact that I recently had me wisdom teeth pulled - all four at once. For an entire week I lived on popsicles and polenta pretty much. Still, to this day, I'm not sick of polenta. Go figure. I guess that's the Italian in me, eh?
Another thing that I have coming up and, this is still in debate, that I have an appointment with the mayo clinic to get retested. Why am I going through this trouble? Well, recently I've been in severe distress with my stomach due to my marriage, I assume. The stress is just killing me to the point where I guess my stomach is just in chaos. Gluten free or not, it doesn't seem to be helping, which has brought me to the conclusion that maybe I don't have celiacs disease or a gluten intolerance..maybe I have just IBS. I mean I ate seitan yesterday and I had no issue - no immediate. Granted, its only a day that has passed, but there wasn't any immediate reaction. Maybe in a few days I'll be in agony, who knows? I'll have to wait and see.
From the research I've gathered, however, I came across certain facts that made me go, "huh.."
- The Possible Outcomes
A) If your symptoms went away during The Gluten Intolerance Diet, but returned during the challenge, then you have gluten sensitivity and its likely that you should avoid gluten for 6 months to a year.
Gluten intolerance can decrease if gluten is eliminated for long periods of time. The damaged intestine can heal and it may not be necessary to eliminate all gluten forever.
Retest yourself every 6 months to 1 year to see if you still need to remain gluten free. Most likely you will always be sensitive to gluten, but you may not need to remain completely gluten free forever. Although, some people will. Let your symptoms guide you.
"DQ2 is present in 31% of the general American population. DQ8 (without DQ2) is present in another 12%. Thus, the main celiac genes are present in 43% of Americans. Include DQ1 (without DQ2 or DQ8), which is present in another 38%, yields the fact that at least 81% of America is genetically predisposed to gluten sensitivity. (Of those with at least one DQ1 allele, 46% have DQ1,7, 42% have DQ1,1, 11% have DQ1,4, and 1% have DQ1,9.) Thus, based on these data, almost all Americans, especially those descending from Europe (including Mexico and other Latin states because of the Spanish influence), the Middle East, the Near East (including India), and Russia, are genetically predisposed to gluten sensitivity."
So if we're all predisposed to be sensitive to gluten, why do we not notice symptoms or are all gluten free? The body is weird and pretty much we do things to bring ourselves happiness, right? Therefore, maybe we are all gluten sensitive but some are just more sensitive than others. Maybe we can eat gluten but only in small amounts. I'm going to turn myself into a guinea pig and work this out. I know - at least I'm pretty sure - that I can't tolerate dairy. But, I will check that out myself later. I'm on an anti-anxiety medicine that calms me and hopefully will regulate my stress level. After all, celiac's disease is triggered by stress...and let me tell you my levels have been high recently. So, we shall see.