A gluten-free diet did me a lot of good, but I've since reclaimed my love for gluten.
Thanks to the pandemic, I haven't been entering grocery stores, so I've instead used Instacart to select and deliver my groceries. At breakfast one morning, I praised the gluten-free bagels I’d been eating all week and checked to see what brand they were. Imagine my amazement when a careful reading of the label revealed I’d been eating wheat bagels all week — and hadn’t had a negative reaction. It appeared I was no longer gluten sensitive!
Why I became gluten free
Six years ago, I finally visited my gastroenterologist after many months of worsening symptoms from irritable bowel syndrome (IBS). She advised me to keep a diary of all the foods I eat and to note their effect on my digestive system.
After faithfully keeping such a list for several months, all I learned was that nearly everything I ate affected me negatively. In addition to being chained to the bathroom, the abdominal cramping became so severe that I spent most mornings crying in a fetal position. I was desperate for help.
Back to the doctor I went. Because of side effects I experience with IBS medications, my doctor's only other recommendation was to try eliminating wheat and gluten from my diet. She reported that several of her patients had noted significant improvement in their IBS symptoms from doing so. Although I had tested negative for