Before I start to tell you about my third day into this gluten reaction I wanted to apologize to you guys. In my gluten poisoning piece, I wrote a very harsh and angry statement. “People who think gluten intolerance is a bunch of bullshit can go straight to hell.” Yikes! 😧
After rereading it, it was way over the top. I have so much anger about being gluten intolerant and having people tell me all the time that’s it’s nonsense and all in my head….not my head specifically, but people who claim to be gluten-free.
Everyone is entitled to their opinion and should not be told to go to hell if they don’t agree. I should take those opportunities to educate people as to why it’s real and not hogwash.
I was not gluten intolerant 25 years ago. I know this for a fact. In 1993 I had the worst ulcerative colitis flare-up to date. Two years ago came in as a close second.
I was hospitalized for 8 days and was in a pretty serious condition. I weighed 90 lbs. I was sick for months before Marty rushed me to the hospital after he found me in the bathtub trying to lap up water. I had been unable to even keep water down or in my body. I was severely dehydrated and starving to death from the flare-up.
After I was stabilized enough to go home from the hospital, I was put on a 6-week complete bowel rest. Just protein drinks and liquids. It was extremely maddening! Everywhere I turned whether it was tv or magazines there were advertisements for food. All I thought about during the bowel rest was food. I was miserable and mean. We have a running joke about how mad I got at Marty for heating up a pop tart and I smelled it. I was craving one so bad I wanted to kill him. Not really kill him, but you know what I mean.
When I finally got the go-ahead to begin to reintroduce food into my body, I had to do it slowly and specifically. The first thing I was allowed to eat was white bread toast. Nothing on it just toast. I can’t tell you how delicious that toast was. The next thing was saltine crackers. Both made with wheat and gluten, not only were my intestines able to tolerate it, but there was no gluten reaction.
So why the hell did I suddenly become gluten intolerant as many other people? I have my theories and suspicions. I honestly believe that the wheat today is not the same wheat we ate as children. I think that the way we produce and manufacture our food now is making us sick.
The almighty dollar is the mighty dollar and companies wanted to produce more food, they genetically modified foods and started spraying insecticides to protect the food that is being grown. We are not meant to eat round-up and other things they spray on our food to preserve it. Hey, this is what I think and I have absolutely nothing solid to back it up.
That being said, again I am sorry. It’s not an excuse to make such an angry, chip on my shoulder comment, but just ask Marty how cranky I am during a reaction.
Ok, now that I’ve apologized to you here’s the scoop. It’s day three of this stupid gluten reaction. What makes it worse is that this time it was my stupid fault so I have no one else to blame.
I just finished making it through my second production day while this is going on. We have lots of customer wholesale orders that need to be filled. Marty and I have very strong work ethics and so what needs to be done is done. I also went on a delivery run yesterday, worked out, cooked, did laundry, and even went out to lunch on the road yesterday. That was a risky move since we had a 45-minute ride home. I can’t let a reaction stop me in my tracks, life goes on.
Resting I have found over the years makes it worse for me. I’m going to have the same amount of pain if I am curled up on the couch feeling sorry for myself or going on business as usual and being productive.
“Business as usual” is something I am used to. I’ve had to learn to work through some tough days with my ulcerative colitis since I am 15 years. I just realized I’ve been dealing with this bullshit for 40 years! Literally! 😜
Hopefully, by this evening I will be feeling better. The last part of the reaction I call and I am sorry for the graphic description is the acid shits or runs. By the time it’s all over, my poor bottom will be so sore and on fire for at least another day.
So now you know a lot more about me, probably more information than you wanted to read, but it’s part of my life and I am sharing it with you. I appreciate all of you and so happy to have you on my journey.
You are correct about the flour. My doctor told me that I could indulge in scones while visiting Scotland because the flour in Europe isn’t farmed the same way as that in the United States. She had another patient, with the same sensitivity, that had tested the waters and reported back after her trip. I was so excited! Tested it myself and was blessed that my reactions, if any, were minimal. So, now I look forward to Scotland trips where I can eat wheat. I think the Roundup and genetic modifications are spot on in your blog. Everyone has different tolerances – this was just my experience.
“Wheat Belly” author Dr. William Davis: “This thing being sold to us called wheat-it ain’t wheat. It’s this stocky little high-yield plant, a distant relative of what our mothers used to bake muffins, genetically and biochemically light-years removed from the wheat of just 40 years ago.” And don’t get me started about the evils of Roundup.