Thursday, February 24, 2011

Interview with an adult who has celiac disease

How were you diagnosed with celiac disease?
Blood test after having major surgery.

How old were you?
47 years old

How long did you have symptoms before diagnosis? What symptoms did you have?
I had symptoms all my life, since I can recall. I suffered from chronic either bloating, thyroid problems, severe migraines, rash on elbows and feet, joint pain, diarrhea or constipation, tiredness.

Does anyone in your family have celiac disease?
Not that I know but I am inclined to think that my mother had celiac disease since we both had the same symptoms.

What has been the most challenging part of having celiac disease?
-Learning how to identify hidden ingredients in products labels
-Eating out at restaurants and at friend’s houses

What do you miss the most?
French bread, croissants, and some sweet rolls.

The least?
Pasta, pizza, crackers, cookies. There are a lot of gluten free products available.

What resources do you have that help you manage the disease?
-Health stores are great! They sometimes have nutritionists available for free consultation and staff can be helpful as well
-Reading books and articles.
-Visiting the Columbia University Celiac Disease Center and the NIH websites regularly. These websites have very good links to get additional information
-Talking to other celiac people.

How could others help out or make celiac easier for you?
People can help by getting information/education. When cooking for a celiac use only fresh and natural products. Avoid canned and packaged food.

Do you have any word of wisdom about living gluten free?
Life without gluten is the best thing that ever happened to me! When in doubt, leave it out…

Would you share your favorite gluten free recipe?


Cod fillets
Sea food: shrimp, clams, mussels, etc. One of these or all of them
Canned green peas and carrots or other canned vegetable
Corn starch
Garlic or shallots
Olive oil
Butter (optional)
Dry chili pepper (optional)
Dry white wine (optional)


Sauté fish and garlic or shallots in oil and butter for a couple of minutes
If you use white wine, carefully add 1 or 2 cups (depending on the amount of fish)
to pan and immediately add the corn starch previously dissolved in cold water.
Add water or vegetable or chicken broth as necessary to make it soupy.
Add vegetables and sea food
Bring to a quick boil and simmer until clams and mussels open and fish is cooked

Serve over steamed brown and wild rice or gluten free pasta.