How to Survive Getting Glutened (again)

Let’s say, for whatever reason, you got glutened. Yes, insert the dramatic and ominous music. This may be the first time or the twentieth time (I sincerely hope not) since you've removed gluten from your system, but you do know that it’s going to suck. It’s essentially the five stages of grief and loss: you’re in denial that it happened, I mean, you’re always so careful; you’re angry, maybe feeling betrayed by the food in question, the people who gave it to you, or you for eating it; you try to bargain with your body, and quite possibly telling yourself that it wasn’t very much and so it can’t be that bad; then you get depressed, as you start feeling the tremors in the tummy and digestive tract, knowing that a lot of the fun things you were getting ready to do did not include this; and finally, acceptance, because it’s happening, so you may as well do whatever you can to alleviate the discomfort.

Maybe you’re so zen that you just shrug and go right to the taking care of yourself part. In that case, I salute you, glutened zen master.

How you take care of yourself is vital to a speedy recovery, but know that while there is physical damage that takes place (inflammation, tightness, constipation, headaches), it is a lot worse when you are panicking.

Panicking amplifies the pain, and it also keeps you from having a steady head when you have to deal with the result of being glutened. After realizing you’ve been glutened, the next step I usually take is keeping myself calm or taking something for the anxiety. Deep steady breaths and self-compassion will lower your chances of hyperventilating and freaking out. (Also, if you know you experience terrible symptoms to the point you need to go to the doctor’s or the ER, seek medical help immediately.)

As you’re calming down, if you haven’t discerned the culprit, take a moment to trace back what possibly happened, and how much you actually ingested. Was it contaminated cooking oil or a prep space? Was it a thickener? Was it a food, such as breadcrumbs or a grain?

Once you’ve figured out the dastardly gluteny villain, let a few people know, especially those you’re living with. For one thing, you’ll have support and help in taking care of you if need be. For another, it really just helps in knowing that someone has your back. It can feel very betraying to be glutened. You can feel untrusting of anyone else but you with your health, which is completely understandable. But even if you decide to take charge of your healing for the next few days, the people who understand what you’re going through will remind you to keep calm, drink plenty of fluids, eat easily digestible food, and take as much rest as you need.

For me, the amount of the gluten ingested dictates the amount of discomfort and healing time that follows. It’s not the same for others. Sometimes, one crumb of wheat bread can be just as bad as eating an entire loaf for some people. It really depends from person to person. When I was glutened with that green apple drink over three years ago, I was bed ridden for days. When I was glutened this weekend, it wasn’t as bad because I didn’t directly ingest it. But kitchens sometimes forget the cooking oils. Sometimes they forget how crucial it is to keep gluten free orders at separate prepping stations. So while the discomfort wasn’t fun, and I did experience the typical symptoms of being glutened, it was less so and only for about a day.

During that time water and probiotics are your two best friends and allies. I typically use FiveLac, but kefir, yogurt, kombucha, and miso are also good choices. Remove as much allergenic or inflammatory foods as possible from your system, and focus on the foods that are high in minerals and vitamins. I typically lose my appetite from the experience, but herbal teas with honey and thin, spice-laden broths (like turmeric and garlic) are fantastic. Congee, smoothies, and blended soups are my preference.

Since your tummy is going to feel like a battlefield, try to wear comfortable, loose clothing. Nothing constricting or skin-hugging to promote further discomfort. If you can get away with wearing pajamas all day, I say go for it. But for those having to go to work and look sharp, soft fabric and loose clothing (such as sweaters, wraps, drawstring or elastic waistband bottoms, or dresses that don’t hug the waist) will help raise your morale in knowing just how wonderful you are despite feeling like crap.

Finally, listen to your body in what it’s capable of doing activity-wise. Try to keep yourself mobile, but not at top speed. If you feel you can, do some light stretching or yoga. Meditate. Take a nice, long hot soak with Epsom salt. Do some housework. Work on a hobby. If you do need to nap, by all means nap. But I do know that I tend to spiral in the crappy feeling, so doing things I love helps promote a faster recovery simply because I’m not wallowing. That may mean hanging out with friends but not rock climbing, or cleaning my room instead of working on the whole house.

There are a lot of “What to do when you’ve been glutened” articles out there, but these are the ones that work for me. What about you? What really helps you on the road to recovery?

Surviving in the dorms, gluten free

I’m still here. Still caring. Still eating.

If it hadn’t been for my adventures in Sweden, I don’t think I would have taken on the internship so optimistically where my health is concerned. It’s been almost two weeks in the dorms now, and I’m eating healthily, happily, and simply. I may not be eating Filet Mignon or baking soufflés (Remember now; I don’t have a kitchen.), but I am quite content with what I am eating. I am also quite proud of myself.

Let’s go back in time in the fall of 2009. I had just received my Associates Degree that spring and transferred to George Mason University. My desire to become independent and an adult respected by society led me to being on the waiting list for housing. I wanted to experience university life, but I had to choose wisely. There are quite a few dorms on campus, varying from the average dorm to the suites, apartments, and townhouses. Those who’ve lived on campus (or whose parents who’ve seen the bill) know it can be downright expensive, especially when there’s a kitchen involved. Luckily, I ended up in off-campus housing both times I’ve applied for it. The townhouses are one of the cheaper places to live at, and it’s not too far away from campus. Up to four people can live in each house, and there is a lovely kitchen, living room, and other utilities accessible to you when all you want to do is wear your pajamas and bunny slippers.

I learned the art of gluten-free cooking in those townhouses, and only recently have I started blogging my insights and recipes. I’ve still much to learn, but being in the dorms has taught me much. Even though it hasn’t been a full two weeks since the start of this internship, I think I can help others who may be in similar situations for future semesters to come.

First thing’s first: applying to colleges. Many colleges are aboard the gluten-free train, going so far as to not only labeling gluten-free foods but also providing them specifically for those who have Celiac or gluten intolerance. Even so, parents and potential students alike have more to deal with other than filling out applications, filing loans, signing up for classes, buying books, and decorating dorms. I know it can be scary, because I’ve been there. Questions like…

1. What can I/my child eat on campus?
2. Will I/my child get sick because of the lack of labeling or allergen-free options?
3. I’m/My child is at the dorms. How will I/they manage it without a full kitchen?

… buzz in the back of prospective students and worrisome parents constantly. Some may even choose which colleges they go to because of their food intolerances. But it doesn’t have to be that way. As you can see, I’m doing just wonderfully, and George Mason isn’t exactly what you call a gluten-free/allergen-free friendly school (Regarding our food provider, Sodexo, labeling is only shown for vegetarian or vegan meals. It doesn’t label Halal, Kosher, or other food allergies besides dairy or nuts.) As a result, I often have to decline eating with friends unless I’m cooking or we are at a gluten-free friendly restaurant.

So how do I do it? It’s simple really. All you need are a few appliances, the food you love, and an upbeat attitude.

I couldn’t even begin to tell you how worried I was about this internship. I was afraid that I’d be eating nothing but rabbit food for five weeks. (Which, oddly enough, people think I already eat.) True, I’m eating more simply, but I can honestly tell you that it’s so much more than that.

I have three appliances in my dorm room: a mini fridge, a coffee maker, and a rice cooker named after my friend GM. The top of my dresser is my “dry” pantry, and the third drawer down is where I keep my utensils and other food prep items. Obviously this isn’t the bare minimum, but for someone who’s used to a full-blown kitchen… it’s almost like camping indoors.

Along with the three appliances, I have:

1 plate, 2 bowls (large and small), and 2 mugs (small and travel)
Fork, knife, and several spoons (yes… including the bunny spoon)
Small cutting board and Chef’s knife
Insulated lunch box and Bento box
Can opener
Reusable and BPA free water bottles
Glass jars (for leftovers, but generally used for overnight oats or rice)
Measuring cups and spoons
Dishtowel
Sandwich bags
Water filter
Natural dish liquid and sponge
Coffee filters

I’m quite lucky to have my favorite food stores nearby. Trader Joe’s is only a few miles away, and I purchase around fifty dollars of foodstuff a week.

Here’s what’s in the pantry:

Forbidden rice
Hulled millet
Bob’s Red Mill CGF rolled oats
Rice crackers
Spices
Olive oil
Dried fruits and nuts/seeds
Unrefined apple cider vinegar
Canned tuna (typically it’s wild salmon or beans)
Chia seeds
Apple carrot fruit sauce crushers
Indian Fare: Pav Bhaji
Creamed honey

As you may recall, I mentioned in a previous post that I wasn’t too keen on purchasing already prepared food or mixes. I’m still not, but the Indian Fare has quite a delicious selection of sauces and is a great addition to any meal. I was also skeptical of the fruit sauce crushers, but not anymore. (To prove it, I have a recipe that puts it in center stage.)

As for my mini fridge:

Peanut butter
Orange juice
Milk
Lassi
Greek yogurt
Cooked chicken pieces
Mascarpone
Smoked salmon
Roast beef and turkey bologna slices
Gouda cheese slices
Lemons and limes
Celery
Carrots
Sweet bell peppers
Basil
Snow peas
Korean cucumber
Cherry tomatoes
Hard-boiled eggs
Crushed garlic
Liquid vitamins

And the remaining food items:

Granny Smith and Pink Lady apples
Bananas
Avocado
Coffee
English Breakfast tea
Yerba Mate tea
Rooibos Chai tea

It is extremely important that you clean up after every meal. I learned this the hard way when I found ants crawling in and out of my rice cooker where I neatly placed my dirty dishes some few hours before. Try to get as much of the leftovers either in storage (plastic bags, jars, etc.) or thrown away before washing your dishes. Since I’m washing them in the bathroom sink that others use, I have to be considerate and make sure no food remains around the drain. Also, try making meals ahead of time. I like to do this for my breakfast, especially where coffee and overnight oatmeal is concerned.

Really, living in the dorm with food allergies or a specific eating lifestyle may seem daunting and overwhelming, but once you get into the groove of things it’s really quite remarkable. To think, you could apply to virtually any college. You could live practically anywhere and do just about anything. It will require more effort on your part, but it doesn’t have to be hard. Plan out your meals and list the foods you enjoy eating. Bring a croc pot or a blender for even more cooking shenanigans. Pack your meals to eat with your friends at the dining hall. Trust me. If you can think it, you can make it.

And it will still be delicious, nutritious, and gluten free.

Hard Lessons of a Gluten-Free Undergrad

Picture this, if you would. There’s a gluten-free student living in a college dorm for five weeks. There is no kitchen to use, not even a fridge. The college isn’t particularly gluten-free or allergy friendly, but the student wants to be as nutritionally balanced as possible.

Until the end of July, this will be my reality.

I’ll be honest; I thought eating would be the most challenging part of this internship, but it isn’t. I miss my kitchen, and my family (no more than fifteen minutes away) misses my cooking, but I’ve made do with what I have in my dorm. Since last Wednesday, a coffee maker, a rice cooker, a water purifier, and a mini fridge are the only appliances I’ve brought with me. The closet, particularly the top and third drawer of my dresser, is my pantry for eating ware and foods that do not need refrigeration. The meals I’ve been making are basic, easy to put together, and similar day-to-day, but I anticipated that. With all my running around, basically working eighteen-hour days until today, I’ve resulted to eating three meals a day. I think I’ve lost a little weight, with all my walking and carrying things all over campus, but it’s nothing too severe or worrisome.

In fact, this is the first in a long time that I’ve felt like “me”. I was always the girl who was optimistic and energetic, the girl with a personality you couldn’t contain, and because of that I could relate to a wide spectrum of people. Maybe it was the trip to Sweden that changed me, a paradigm shift that made me more introverted and rarely reaching out to people. Maybe there was an evolution in my emotional intelligence or, maybe, that I’m finally being treated for my hypothyroid condition like I should have been all those years ago. Yet this internship, the fellows who came here and the colleagues I work with, have turned back the clock to the Morri I thought had disappeared.

For years I had worked on leveling out my extremes. I was either high on life, a ball of energy, or crashing for a few days after to recover. If I wasn’t smiling, there was the assumption that life was not kosher in the Land of Morri. I was either grounded and calm or fluttering in the breeze. There was no middleman. It was a crazy roller coaster ride.

Looking back on that part of my life that, strangely enough, was up until the end of my freshman year in college, I realize that there’s a significant difference to then and now. Those were manic extremes, true, but I believe a part of the old Morri has shined through because I have something to do that I wholeheartedly believe in. I have wanted to be a part of this program since last summer, and the fellows are such wonderful kids. I’ve learned how to say things in multiple languages. I’ve had deep, philosophical discussions with them randomly throughout the day. I’ve listened to a sad story of one, where I spent the majority of Sunday afternoon sobbing like I haven’t done in such a long time.

In less than a week, I’ve learned a series of hard lessons. Despite my being the youngest mentor of the Institute and, at most, only being a few years older than these kids, it was extremely difficult to realize that I wasn’t a fellow. I wasn’t one of them. No matter how much they like me (and I them) and regard me as their friend and confidant, I am still their mentor and have to walk the very fine line between authority figure and “buddy.” Not only that, but as mentioned before I had to listen to an extremely sad story, who was asking – no, pleading – me and the other young mentor that they wished to stay, their parents telling them to not come home because it was so dangerous... I felt so helpless. With blurred eyes I glanced across the table at the other young mentor did I realize he was just as horrified and felt just as vulnerable as I had.

I wasn’t prepared to hear the very real injustices and cruelty that existed in this world, and I briefly questioned if I was in the right field. As an undergraduate CAR student, I haven’t gone abroad and experienced conflict first-hand like my colleagues with their Masters and PhD's have. I’ve only sat in classrooms where documentaries showed how vicious people could be (and Sweden doesn’t compare to places in the Middle East or Africa), but that is significantly different to listening to someone you’ve grown to care for, someone you’ve taken under your wing and developed a connection with. I have become so attached to many of them that I wish I could tell them it will be okay. I wish I could scare the boogeyman that haunts us all, and keep them here where it is safe. But that isn’t fair to them; all I can do is be there and honor them by listening to their stories.

My biggest fear is developing such a thick skin that I become numb to these types of stories. It is a blessing to experience empathy and compassion with all your heart and being, no matter how upset you become. I am sure to hear many more stories, and I may hold them and cry, but while they’re here I can guarantee safety and love. While I’m here, I’ll never stop caring.