No Gluten Here

Wake up Domino's - GLUTEN FREE is for CELIACS!

2012-05-10T11:43:00.010-04:00

Okay, Okay... it's taken this drastic move by Domino's to bring me out of hiding, but I just couldn't let this pass without a post!

On May 7th Domino's pizza announced they were going to have a "gluten free crust pizza"... now read it one more time, slowly, "gluten free CRUST pizza" - Yep, you got it! A very sneaky play on words, the very words that the FDA said gluten-free would be associated to celiacs so they new Celiac foods would be safe.

Here is the reference from the FDA in 2007 I'm referring to ,

** ** "A standardized definition for the term "gluten-free" can serve to protect the public health by providing consumers with celiac disease, and others who must avoid gluten in their diet, the assurance that the foods bearing this labeling meet a clear standard established and enforced by FDA as to the meaning of "gluten-free"."

So according to the FDA, the equation would be very easy for everyone to understand -

Glutenfree = Safe Food = Celiacs

So when Domino's states their glutenfree pizza isn't safe for celiacs, it confuses me, and everyone else, because there term gluten free is FOR Celiacs benefit! It is not for someone to play on a word, and use it without regard to which it is intended - FOR CELIACS!

There is no reason Domino's can't call their pizza low dietary gluten pizza, or low gluten pizza - that IS the end result isn't it? Just because the crust is gluten free - doesn't mean the end result pizza is glutenfree, or does anyone believe it will be? I heard some tested at the 20ppm, but what about the rest or ALL?

What about ordering on the phone, employees are to be quoting the disclaimer that Domino's put out. Several gluten free people have tried this and fake placed an order to check on the procedure - it isn't being followed.

Who believes it was done for the estimated 18 million Americans who are gluten sensitive as stated? If that was true why would the disclaimer include them?

Picture of Domino's disclaimer

Here is my belief why Domino's needs to use the word gluten free - the word gluten free is a symbol known to everyone that it contains little or no gluten at all - therefore much more understanding of the word, more sales using the word glutenfree, more profit. Look quick and keep your eyes wide open - Did you see the huge leap on the "gluten free" bandwagon for a buck at the Celiacs health risk? It has happened right before our eyes! The tweeting by Dominos of the gluten free crust pizza to celebrities was yet more proof of this. Reducing the availability for safe food in a split instant in society for celiacs with their play on the word gluten-free. What company will it rub off onto next to do this? We have it hard enough trying to be included in society and find "safe" places to eat.

So the NEW equation according to Domino's for the word glutenfree transforms to

Glutenfree= Not safe Food = Not for Celiacs

This is where I feel we are being deceived, it IS a gluten-free crust, even if the term is being used correctly, when does the crust no longer remain the crust and become part of the pizza?? Domino's isn't selling just the crust, it is selling the crust made into a pizza? The minute a drop, crumb, or speck of gluten goes ONTO the crust it is NOT a gluten free crust anymore. The crust is going to be run through the main line that the full partnered gluten pizza is! Yep, again, you are reading the facts. Same line, same pans, same cutters, same toppings, same sauce, same cheese. I can see the full ladle swirl of sauce contaminated over, and over again touching the glutenfree crust to then full gluten crust. Domino's words, "common kitchen".

Now we have to look at the many, many individuals that will be hurt by this, and by hurt I mean suffer greatly with a glutening, all while not knowing ALL of the facts, or understand the maliciousness of Domino's tactics.

What about the celiac teenager that just wants to fit in? All his friends eat Domino's now he/she can too??

What about the regular person who sees only the words glutenfree pizza - associates it with a friend and has him/her over for dinner to finally be able to serve something without hassle and think it's safe because they see the word "gluten free"... thinking the host is helpful - how is the celiac able explain - I can hear it go something like this.. well I can't eat "THAT gluten free pizza" SO confusing. (there is that gluten free word again that is associated with celiacs and safe food by the FDA - but NOT safe according to Dominos)

What about the newly diagnosed individuals who don't even understand the disease yet, let alone cross contamination, but sees "glutenfree pizza"? It is a well known fact that when diagnosed with Celiac or gluten issues there is a learning curve and it takes awhile to get used to the diet, to understand what they can and can't eat. Then the cross contamination info sets in, no where in the domino world will a new patient understand this concept of a gluten free crust - but not pizza!

There are so many examples and so many people that are going to be confused and perhaps fall ill because of Domino's usage of the word glutenfree. Domino's isn't considering the tragedy here, or isn't everyone thinking about that, or are they thinking - it's just a glutening, they will get over it in a few days. That isn't how it works, many people suffer for weeks on end, and the antibodies are switched on in their bodies and it goes into attack mode. The individual suffers, their family suffers, their work suffers, it isn't easy being a person with Celiac, especially after they are glutened!

I'm truly sickened by Domino's using the words glutenfree and NOT safe for celiacs... it is such a blatant attempt to make sales at approx 3 mil celiacs expense!

But it is what it is - At end result the gluten free crust pizza is NOT made for celiacs.

IT IS NOT GLUTEN FREE CRUST at end product for sale to public, but it is called gluten free crust pizza? None of those words are even politically correct after it goes through their "common kitchen"

The mere mention of the word gluten free I associate with celiacs - how about you? I want my community to have this understanding of the word glutenfree also, just like the FDA intended.

Domino's - does not understand what the word gluten free means to Celiacs. A Celiacs way of life is GLUTEN FREE. It means EVERYTHING to me, it is my life, it is the ability to function in the world on a day to day basis without illness. It is my daughters lives as it is many of my celiac friends lives. It is the difference of being ill and not being ill. It is the difference of the next time someone uses the term glutenfree - is it really glutenfree? Or is it Domino's gluten free??

I strongly feel that Domino's needs to remove the word "gluten free" associated with any part of their pizza unless they can prove each pizza using the gluten free crust meets the required less than 20ppm as a whole ---

Link with facts and figures about Celiac Disease from the University of Chicago Celiac Disease Center

**Please note a reference to the FDA regulations on gluten-free from 2007 #19

Tomato Quiche - look Ma no crust!

2010-05-25T11:38:00.007-04:00

We had a family celebration this past weekend at our house and I was trying to plan a different breakfast surrounding the occasion, something we never had, and one that everyone could eat at the same time, I didn't want to be the person standing over the stove....

My thought was I'll make gluten free quiche.... but then I didn't want to do a crust since I am excluding all flours from my diet, not just gluten free ones for a month. (I challenged myself, another blog to come)

I purchased organic on the vine tomatoes, all about the same size, organic spinach, eggs, and vidalia onions, and some grated Parmesan cheese.

Core the tomatoes, take out the inners and leave about a half dollar size opening at the top, all without cutting through the bottom of the tomato. Turn upside down and set on chopper board, to let any extra fluid drain out.

   Crack and scramble eggs and set aside, 1 egg per 2 tomatoes will work.

   I sautéed my spinach and chopped onions for a few minutes to soften and blend the flavors together.

   I wanted my spinach mix separated from the eggs, mostly to have different textures and flavors through out the tomato.

   Filling the tomato first with the spinach mix, then spooning in the egg, and topping it with the grated Parmesan cheese.

   Since this was my first time making the tomato quiche I wasn't sure how long to bake them. I wanted to keep the tomato from getting soggy, but to make sure the egg was cooked.

I set the oven temp to 300* for 15 min, then checked, not quite done.... so baking for about another 12 minutes, they came out perfect. Next time I'll bake about 350* for 18-20 min.

Plated Tomato Quiche

Layers of Tomato Quiche

There was a consensual agreement at our house - next time put bacon on top!

We make another plate at our house called "salad eggs".... That is were you have as many veggies as you do eggs. We usually add spinach, tomatoes, several colors/type of peppers, onions, etc...

The salad eggs pictured below, has the same ingredients as the tomato quiche above, just all scrambled together, as I wanted to show the difference with the same ingredients that are used in each recipe. It can look so amazingly different just by the way they are prepared. It also tastes differently than the tomato quiche where those flavors can be tasted separately..... but both are very satisfying!

"Salad Eggs"

Gardening... gluten free naturally

2010-05-16T12:42:00.004-04:00

I'm looking forward to my garden veggies, perhaps more this year than anyother year. I have been planting and tending to gardens for as long as I remember. It brings back many wonderful childhood memories... and then some not so happy ones of teenage chores - weeding!

We have had our share of garden feasts and famine over the years too.

My grandparents used to plant over an acre of veggies and fruit every summer and I spent countless hours snapping beans, pulling onions, hoeing potatoes, shucking corn, not to mention watching my grandmother can her goodies and making jellies. Ending the summer garden work each day, we would sit under a shade tree and eat watermelon or sometimes make homemade icecream to enjoy together.

Over the last few months, my husband, Sam, has been tilling the garden until the dirt was smooth and fine like dust... of course with a few rocks here and there. :)

I took a class on composting several years ago and have since been composting and adding that mixture to the garden to make my soil rich with nutrients for healthier and better tasting vegetables.

Garden 5/16 - Spring 2010

Yesterday, Sam and I spent the day planting 6 different varieties of tomatoes so far, 5 types of pepper plants ranging from sweet muti colors of red, yellow, green and orange to hot hugarian wax plus more. We planted seeds of beets, peas, cucumber, basil, yellow and green beans. Some things still left to plant are potatoes, oregano, tyme, zucchni, and 3 more tomato variations. Our biggest garden this year, is only about 30X16... with a few smaller gardens placed around our property, with lettuce, cilantro, mint, parsley, rosemary, lemon verbena, chives and sunflowers. We are selective of what we plant - we plant what we enjoy eating!

Peppers - Spring 2010

We place a 24" high fence around the garden as the rabbits in our neighborhood have a high population....(thinking rabbit stew)

I took a few pictures of our efforts so far....

Tomatoes - Spring 2010

I have even dabbled with patio potted vegetables, and even tried the upside tomato plant this year... we'll see about that one.

Sunflowers - July 2009

Gluten Free Tempura Batter ?? - YES! .......... & can add Coconut too?

2010-03-05T07:45:00.001-05:00

I was so hungry for tempura shrimp...
my future son-in-law, Kyle, made a sweet & sour chicken last week and an instant light bulb went off in my head. I new this would work for my temptation.

Easy, easy, easy... did I mention this was easy?

Shrimp - Devein, wash, and lay on paper towel to dry while preparing batter

Batter - Mixed together with a fork about 1/4 cup of egg whites ( about 3) with a 3/4 cup of corn starch - dash of sea salt, and several grinds with a peeper mill = yes that's it! The batter should be thoroughly mixed smooth and thick.

Dip your deveined, cleaned shrimp with tails into the batter mix and then place into the fryer with extra light olive oil covering shrimp. Cook until the tails are dark pink, and battered shrimp is light brown and crispy.

Drain on a paper towel and serve - delicious!

Since I love coconut, I added some to the batter with the last 7 shrimp I fried up, simply mouthwatering goodness.

Serve with condiments of choice. You could make several different sauces.... shrimp sauce, or a tangy sweet sauce, or even go with a mango salsa for a fiesta feel.

Short and Sweet - No Gluten Here

Pancakes with Nutella - gluten free heaven - secret revealed!

2010-02-19T08:10:00.003-05:00

When I was a child my favorite thing to eat was my grandmothers light and fluffy pancakes made from scratch using wheat flour, with homemade applebutter or black raspberry jelly smeared on top ...yummy good memories, but that's just what they are - memories. I could never master what she used to make, and I struggled trying for over 25+ years..... then came the celiac diagnosis,

and I turned into a pro!! And YOU CAN TOO!!

Now, I don't usually brag about anything, but I must about these pancakes from Gluten Free Pantry! It is a great mix, raises perfectly, and the cakes turn a perfect old fashion color of my days eating wheat pancakes from earlier times.

I follow the directions to any pancake/waffle mix fully, or make my own, but my secret is - I add a ripe mashed banana, or 1/4 cup of applesauce to ANY and ALL pancakes or waffles that I make. With either of those ingredients added, it takes any of the gluten free flour "gritty" taste away... and now I am back in pancake heaven.

My oldest daughter, Jenna, loves Nutella, so I thought let's try it on pancakes... I was instantly hooked! You really don't need much, just a dab or so on each to give the pancakes a chocolaty-hazelnut flavor - it is delicious!! The Nutella is wonderful with strawberries too!

As you can see from the picture, the pancakes look perfect... they are moist from top to bottom, never hard and crusty, and they taste light & fluffy too. I used the applesauce in the mix with the pancakes pictured.

Now my youngest daughter, Jayci, loves Nutella too.... however she doesn't just put a dollop.... it's more like a smear ----- but...

........ it's all good!

No Gluten Here!

We Are - gluten free ............................. snowstorms, meeting places, and just plain celiac kindness

2010-02-13T22:34:00.014-05:00

In the mid-Atlantic states we recently went through countless snow storms and extreme cold - everywhere.

In our town we had 30"+ inches of snow over a period of 5 days and some places received 52"+ inches, and thousands of people were without electric.

Roads were closed and states of emergency were called. Tractor trailer trucks hauling supplies were stopped dead along the highways.

On Feb 12, 2010 each of the lower 48 states in the US had snow - yes, even Florida!

Most grocery stores took a hard hit with people stocking up and then needing to restock up again on basics; milk, bread, eggs, tp, fruits, veggies, etc... bare shelves everywhere.... nothing coming in to the stores, but everything going OUT!.

Other than shoveling snow, yesterday was the first time I had gone out in over a week. Shopping for the first time in seven days, and wondering what I would find at the stores since I didn't have any fresh or frozen food in the house, and gf snacks were long gone too.

Has anyone thought how this impacts those with celiac disease? We have three grocery stores and a Wal-Mart in our college town. Each store has a very, very small area of a limited "gluten free section" - the largest section of any of the stores is 3 feet wide about 4 feet high with several sugar-free items thrown into it and some organic cookies made with WHEAT.

Arriving to the store, I didn't know what to expect.... there were NO carts to shop with, what was I getting myself into.

I saw there was romaine, carrots, and bananas, grapes, apples....my family and I were going to be fine - no worries!

What I found amazing was there were four celiac/gluten intolerant people shopping in the same very small and limited gluten free section with extremely minimal gf items that remained. Instead of people grabbing one of the 3 bags of tinkyada pasta, or the last bag of gluten free pretzels, or the one and only bread mix left, there was great compassion among strangers. Questions, answers, what kind of gluten free pasta do you like best.... and others just adding information where to go, what to get, just to be able to help one another. I even shared an email address, and a recipe I made the night before with a newbie. I got the recipe from a blog I read, tweaked out the flours and simply made with potatoes, canned tomatoes, frozen corn, onions, and cooked hamburger.... easy and simple, and those things were still available, combined, all delicious comfort foods in cold weather!

This is one illness that you know you can count on each other for help... you will share anything you know, pick-up the phone, there are celiac groups, blogs, twitter, facebook, or find help in the gluten free section of the grocery store, someone is always willing to share!!!

So I guess I want to say to all gluten free people, thank-you for being so special, sharing your ideas, and thoughts, especially among strangers. I am grateful for your sincerity and kindness, and proud of the very unique type of people we are.

We Are gluten free We Are gluten free

why won't THEY believe you?

2010-02-10T10:21:00.005-05:00

I have been struggling over the last few days with feelings of....

when you know someone is ill in your family with celiac disease and they deny it.

you see it, you have felt it, you've experienced the same thing they are going through.....

pain, exhaustion, confusion, questions, denial, expiration, change, WHAT is THIS - someone please make it STOP

you watch as their health falls apart even more, their many trips to the doctors, the endless blood drawls....

broken bones

dental issues

stress

dizziness

deficiencies

flatulence

dehydration

muscle wasting

constipation

mouth ulcers

bloating

diarrhea

cancer

itchy skin rash

arthritis

seizures

foul-smelling or fatty stool

abdominal pain

headaches

vomiting

bruising

anxiety

AND MORE...

why won't anyone believe you.....

why won't "they" believe you....

why must they take the illness to the brink of no return....

you don't want to be right... but you know you are....

how much longer will it take them to realize it's all

"gluten"....

What's in your rootbeer float?

2010-02-08T11:08:00.005-05:00

Remember the days when you could be a junk food junkie? Those days are gone for me, but I still have special treats that I make for me and my family. One of the special treats I occasionally make is a rootbeer float.... I call it my snack quencher.... and who doesn't love a rootbeer float?

You can make just any rootbeer float, but when you combine my top two gluten free ingredients it is the cream of the crop!

Many rootbeers are now gluten free, but my favorite is Virgil's Rootbeer. Made with unbleached cane sugar and gives your mouth a totally different feel. Specialty made and micro brewed, the carbonated sweet drink is satisfying on it's own.... It has no preservatives and clearly marked Gluten Free on the carton. It can be rather pricey, but I liken it to purchasing each bottle individually at about $1.25 a bottle. The stand alone taste is fantastically crisp and a very special treat by itself.

...... but then you add ice-cream, and my favorite is Haagen Dazs - five. Only 5 ingredients, milk, cream, sugar, eggs, and vanilla bean. Creamy goodness... with NO high fructose corn syrup, horray! Great tasting ice-cream if you can still eat dairy, if not, please feel free to substitute as necessary. There are now many delicious non-dairy ice creams available.

Combine the two together and you have a marvelous quick sweet satisfying treat.

Rootbeer Float

Put two scoops of icecream in a tall glass

Slowly pour rootbeer into glass

Watch as it foams

add straw and spoon

eat and drink until gone

enjoy

Gluten Free Style

Special Breakfast for Dad's SunDay - Poached Eggs on Gluten Free Toast

2010-02-07T08:35:00.004-05:00

Poached eggs on toast, remember that? Simple and easy comfort food. This "was" my husbands favorite breakfast before our gluten free lifestyle took over everyone.... so I am treating him to a special Sunday morning Dad's breakfast.

I haven't made it for years - 3 to be exact!

I had a 2QT pot of boiling water ready to drop my eggs into for poaching. Once the eggs are cracked open and carefully dropped into the boiling water it only takes about 2 minutes for them to be soft boiled eggs. *See the picture of the egg opened up with yellow runny yolk on toast..

I broiled the olive oil brushed bread slices for about 2 1/2 min on each side in a preheated broiler - we don't use a toaster because I like to put olive oil on my bread before toasting. *See picture it is lightly toast.

Use a slotted spoon to remove poached eggs to place on toast to make sure all water drains from eggs.

The only thing left is to eat and enjoy

Gluten Free Style

Traveling Gluten Free - more now than before

2010-02-04T09:29:00.010-05:00

Traveling gluten free can be a challenge, but it CAN be done. I have traveled more frequently now than before I was diagnosed with celiac disease. Planning is the essential key even if it is the spur of the moment.

My most recent trip was to a condo in Florida for ten wonderful gf days. The condo itself had no claim to be gluten free, but was one of my safest trips thus far. My traveling companion was my daughter, Jenna, who also eats gluten free as well. Our plane tickets were purchased 3 days before we left - a last minute escape for rest and relaxation in Dec '09.

I located grocery stores in the area and then called to ask what gluten free products they carried, or asked them if they stocked specific gf products that I knew I wanted. This helped me comprise a list of what I could buy easily in the area. Some gluten free items we use were not available, so I packed and brought those items myself - on a plane no less! I never leave home without Che'Be' bread for a quick and easy pizza crust and Rice Works rice chips!

The airlines still permit you to carry food items, and I take advantage of that. My beautiful Vera Bradley duffle can handle plenty of gluten free food items, and do it in style. In my duffle, I carry snacks, my lunch in a Vera Bradley soft sided cooler, and also what I could make for dinner incase I didn't make it to the grocery store upon my arrival. One of the worst feelings a person with celiac disease can get is anxiety from having to find safe gluten free food when you are hungry....traveling in an unfamiliar area and unable to eat safely would cause anyone to feel that way, but having celiac disease or gluten intolerant you can be emotionally devastated.
So make sure you have plan A & B ready!

We had the luxury of a Publix grocery store one block away, and a Winn Dixie grocer 2 blocks away so we could walk anywhere we needed to for fresh everything, plus the added benefit of some exercise. We also used the grocery store cart to bring items back to the condo. Now when I hear grocery cart wheels grinding on pavement, it brings a smile on my face and a memory to my mind. :)

Even though we made our every meal, I did check which restaurants were in the area and those that would accommodate us - before we arrived. There were many in the area, Pizza Fusion, Outback Steakhouse, Olive Garden, and others that had a gluten free menu plus other restaurants that graciously offered to serve us, but we chose to make our meals everyday... somedays we even grilled outside too!

In keeping things safe and gluten free in the kitchen of the condo, I had aluminum foil handy and parchment paper. I covered any baking pans offered to be used in the condo with foil or parchment paper lined in the bottom just to be safe. I also used the foil on an outdoor grill as well. Several other item that came in handy was olive oil, plastic silverware and don't forget paper plates if you like.

We took several day trips to the beach and each time packed a goody bag for a picnic. The Vera Bradley small soft sided cooler came in handy for this adventure. I would freeze a bottle of water to use to keep things cold. One day we had rice chips with avocado while watching the waves and feeling the warm sun. Yet another day we had a basket of fruit and left over chicken legs from the evening before. Your choices are never ending if you plan ahead!

Anyway, the reason I write this today is because I want you to know you CAN still travel, and eat gluten free - safely! Don't be afraid, go ahead, take a few days away for rest and relaxation, you will be glad you did -

gluten free style

Quick, easy and delicious - strawberry topped angel food cake - MIX?

2010-02-03T14:44:00.009-05:00

There is no harm in a little boxed gluten free dessert. Simple and easy sometimes is the way to go.

I used a Gluten Free Panty angel food cake mix and thawed frozen strawberries to use as a topping instead of icing. The cake was light and sweet, although a bit dense, no one could tell it was gluten free. The directions were easy to follow, easy to make and most important it tasted great. I had to remind myself it was winter..... The angel food cake brought back fond memories of my grandmother during strawberry season.

Remember, it is okay to take the easy road with a ready made mix sometimes; because being gluten free isn't always easy.

Yummm, bruschetta again, but gluten free of course!

2010-02-02T12:32:00.016-05:00

bruschetta - in one word -- yummm, is that a word?

This is a food that I absolutely love, and feared would be gone from my palette since having to go gluten free. I love to make and serve it as an appetizer before a meal; it not only smells and tastes delicious but gets the meal time conversation flowing easily.

Since going gluten free, I always make my own bruschetta topping. Sometimes my stomach can't handle the store bought versions, it could be the presevatives, or maybe just to thick and acidic for me, I am not sure. I recently made my bruschetta this past Saturday night for my family, and thought I would share my basic recipe.

Bruschetta topping:

2 whole large washed ripe tomatoes 6"round
1 or 2 cloves garlic
1/4 c mayan or vidalia onion
1/2 tsp oregano
1/2 tsp basil ( in the summer I top with fresh chopped basil from my garden!)
1/4 tsp fresh ground pepper
shake or two of salt
2 Tbsp light olive oil for sautéing
1 Tbsp exrta virgin olive oil

Cut tomatoes into small cubes, I also remove seeds if possible
Saute' chopped garlic + onions in the olive oil - puffy white, but not carmalized
Add tomatoes, pepper, and cook on low heat for about 15 min, or until tomatoes cook down a bit. (similar to salsa)
Add salt, oregano and basil at the end.
When cooled a bit add the extra virgin olive oil
Makes about 8 oz.
*This makes enough topping for 1/2 loaf of GF bread

Toasted Squares:
bread must be cool and rested before cutting into squares for bruschetta toasts - at least 3 hours or more
brush both sides with light olive oil
place under pre-heated broiler for about 2 minutes each side
sometimes I shave on hard parmesan cheese for added flavor
plate, serve and ready for toppings

Any loaf of gluten free bread will work, the one I use consists of white rice flour and tapioca flour - my adapted version of the Gluten Intolerance Group's receipe - GIG

Bread Loaf:
1 1/2 c rice flour
1 1/2 c tapicoa flour
2 Tbsp sugar
1 Tbsp zanthan gum
1/2 tsp salt
1 1/2 tsp of yeast granules
2 eggs
1/4 c shortening - crisco OR spectrum
1 tsp apple cider vinegar (sometimes I use wine vinegar too)
1 1/2 c warm water

1) Proof yeast in 1/2 c warm water
2) Combine flours ,sugar, xanthan gum, and salt in a heavy duty mixer
3) Add proofed yeast
4) Add egg, shortening, vinegar and remaining warm water
5) Beat until until mixed and smooth
6) Pour or spoon into loaf pan and smooth top of bread quickly
7) Let rise on top of preheating oven for 30 minutes or more until dough doubles in size.
8) Brush top of loaf with 1 tbsp of melted butter, or olive oil
9) Bake in preheated oven 350* 50-60 min

*Best if eaten within 24 hours or can be frozen to enjoy another day

* rising bread loaf

The Story...........

2010-01-29T23:12:00.004-05:00

Everyone has a story --- Looking back now, I know I had celiac disease for quite sometime, perhaps as long as 10 years before my diagnosis.

I fell extremely ill on Oct 6, 2006 - arriving home after a long morning of a women's business meeting, errands, etc... I plopped down on the couch feeling exhausted, I just wanted to relax. All of a sudden, without warning, I felt my heart pound and my blood racing, I became dizzy, and then I blacked out and could not see. I swore I was having a stroke, I knew exactly where I kept the aspirin... blindly I reached for a baby aspirin, called my husband frantically telling him something was wrong with me.

The month of October, I visited so many doctors, countless emergency room trips, and in the hospital for 15 days, all while trying to work my business. My diagnosis was a very rare cancerous tumor - a lypo sarcoma - in my back about 6". Okay, I received my death sentence, where do I go from here???

I committed myself to the healthy lifestyle.... Nothing was passing my mouth that wasn't healthy, whole grain bread, oatmeal, whole grain pasta, fruits, and veggies - I will eat healthy!

I was sent to Shadyside Hospital in Pittsburgh with thoughts of losing my grandmother to lymphoma, an aunt to ovarian cancer, and my step-father to pancreatic cancer, I was terrified. The doctor came up with a plan, and me being scared to death I was ready to do whatever he said.

The week before Thanksgiving I had a biopsy done, and the day before Thanksgiving the doctor called and told me he was 99.9% sure the tumor was benign, but it had grown to about 9". He told me I could wait for several months, no hurry to have it removed, but I was insistent to have it removed asap.... I was so dizzy all the time, could barely even stand up... I wanted it OUT!

December 19, 2006 - scared and shaking we went to the hospital not knowing what to expect....

....afterwards the doctor came in and made a big circle with his arms.... told me the tumor was as big as a cafeteria tray - about 11x15 and it weighed 8 pounds- yes, I said 8 pounds! Between doses of pain meds I thought I am lucky to be alive, but I am going to be better now. Beyond the pain and soreness from surgery, I was feeling better, no kidding! Released from the hospital Dec 23, with tubes, and hoses, etc, I had color again, my brain was functioning, it was amazing. Even my wonderful family waiting for me at home remarked how good I looked.

Christmas Eve traditional lasagna dinner, with Italian bread, cake, cookies... the works! The next day our Christmas traditional dinner of stuffed turkey, green bean casserole, bread.... again the works. I was not feeling well at all, with all that I had been through it's no wonder, but now again this was different, I was turning so pale, in just two days the dizziness was coming back, swelling, constipation, vomiting, it was getting worse, several days later diarrhea, I could lose 9 pounds in one day, what was wrong. So many different tests! I changed my primary care doctor 2 times since Nov - the one I had for 23 years - why aren't they helping me? I had a new symptom EVERYDAY, a different specialist EVERYDAY, and a new prescription EVERYDAY in January. The ER doctors told me not to come back unless I was having a heartattack, they could not help me! The doctors were starting to think I was psycho... I even had an evaluation of my mental status - thank heavens the doctor understood my plight with all that was going on and she said I was normal! I was now having trouble turning my head from side to side, a constant toothache, fluctuating blood pressure, my skin was tearing, becoming dehydrated.... I swore I was being poisoned! Would someone please listen to me? - look at what is happening to me!

I found a very special neurologist.... she had a mission to help me, she asked me many, many questions, but my answers kept coming back with I don't feel as bad when I awake in the morning, but as the day progressed I was more ill by each moment, ending each day laying on the couch after dinner with my blood feeling like it was burning my insides out. I could not hold my head up after 4 in the afternoon, I was too weak, and ill. The neurologist sent me on my way with a script for more blood tests... some days I had 16 or more tubes of blood drawn, my arms had track marks that weren't healing just from blood work.

After seeing three different dentists about my teeth, I decided to have two good teeth pulled thinking that would help my toothaches, the pain just went to different teeth. Is this what it feels like to be dying?

I believe it was the last day in January, 2007 that I received a small doctors prescription with the words, you had very high antibodies for gluten intolerance - Stop eating gluten. I remember thinking, what's gluten. I called the doctor and asked what that meant. "No gluten, no wheat, pizza, pasta, etc". Hanging up I was even more confused, I have eaten wheat ALL my life this can't be right. I looked on the computer a bit, but now I was in a state of shock, overwhelmed you might say.... I stopped the obvious that day, breads, pasta, pizza, but not even realizing what really was to come, or how hard it would be. I stated outload "I will never intentionally eat gluten again", and this became my mindset.

Receiving a diagnosis from a gastroenterologist on Feb 7, 2007 that I had Celiac disease was the beginning of my new life's journey.