Since discovering I tested positive for an autoimmune disease in December, I have gone the way of the gluten-free diet.

The rheumatologist I visited thinks this is a fad diet, but research is on my side in that gluten can trigger autoimmune reactions whereby healthy cells are confused for non-healthy cells and their nuclei are attacked by our own immune systems. It’s been proven in the case of celiac disease, an autoimmune disorder that manifests in the small intestines. It has also been proven in certain forms of dermatitis, such as dermatitis herpetiformis (DH),  that, according to Providence Hospital in Oregon and Washington, “is a form of celiac disease that triggers the immune system to attack the skin, rather than the small intestine. . . . If people with DH continue to eat gluten, they also may run an increased risk of developing intestinal cancer.”

If this is true with celiac and its forms, why wouldn’t it be true with lupus, which can cause a rash, balding, and even organ failure; scleroderma and connective tissue diseases, which affect the skin, including  the linings of organs, as well as joints; and inflammatory bowel syndrome (IBS) that attacks the lining of the intestines, for example?

To me it makes sense. It makes sense to my neurologist too, who is an innovator in vertigo and has landed on many best-doctors lists.

What to Eat?

So here I am, now buying gluten-free pasta, breads, soy sauce, pancake mix, and even Girl Scout cookies. I’m staying away from sugar as much as possible too, so sweets are just occasional treats. If I have a chip, it’s made of corn, like tortilla chips, or I reach for my favorite snack, popcorn, instead. My cholesterol was a bit up, too, recently, so off the table goes the greasy stuff, like potato chips and fries, as well as red meat and other culprits. Any diet takes discipline, but you don’t have to hit me over the head to get me to change if it means living a less-painful, longer, happier life.

What have I noticed since the new diet started? My waistline has gone down, my migraines have decreased a lot (I’ve had one in four weeks!), and my grocery bill has gone up some. Plus, I’m finding foods in areas of the grocery store I’ve never ventured in before.

Food is fuel, period. We forget that at times. It needs to give us energy and keep our bodies functioning properly. Yes, I love food as much as the next guy. I’m a decent cook and I make a lot of different dishes, from cashew chicken to spaghetti and meatballs to yellow curry and basmati rice. Some I’ve had to eliminate, but most I simply have had to modify, like using gluten-free pasta (Barilla makes a great one that’s readily available in major grocery chains; and there’s another brand, Ancient Harvest, that uses corn and quinoa, which doesn’t hold up as well or look like wheat spaghetti when cooked, but has a delicious sweet and nutty flavor).

Take note: There are lots of good-tasting foods one can eat that don’t involve wheat products or wheat-like products at all, although you wouldn’t know this if you subsisted on the regular fast-food diet. Wheat is cheap, and that’s why McDonald’s and Burger King can sell a hamburger for about a buck. But there are alternatives. Rice flour is very close to wheat flour in consistency. I use it now to coat fried chicken, which I make with olive and avocado oils with maybe a bit of corn oil to make it stretch.

I am fortunate to have a couple grocers nearby that stock plenty of options when I am craving a slice of bread. Just this morning for breakfast I had Udi’s cinnamon raisin bread that tasted very close to the real thing, if, that is, wheat is considered “real” and everything else is not, which we’ve been led to believe all these years.

Yes, a lot of these products cost more, Cream of Rice, for example, instead of Cream of Wheat, but if your health isn’t worth it, what is?