Starting today, one of my cohorts (Chelsea) and I will take on a challenge to unwavering live life without gluten for four weeks. Neither of us have celiac disease, autism, or any other condition that necessitates this adoption but we think it’ll prove a valuable lesson in identifying with the communities that don’t have the luxury of choice. We’ll have to avoid gluten–no matter how delicious the temptation otherwise–at home, at the market and in restaurants. I know the hidden sources of gluten (e.g. malt vinegar) fairly well, so avoidance at home and market should be mostly a matter of will. Restaurants on the other hand will be more challenging. For support, I’ll be packing the Gluten Intolerance Group’s (GIG) “Seven Tips for Staying Gluten Free” dining guide.
I’ll miss the delicious cinnamon and cardamon rolls we make at our Whole Grain Store, but I’m eager for the insight I’ll gain from this experiment. Already, I’ve felt the shock of changing such a widely prevalent food component; this morning’s happy Muesli and yogurt time turned into a pantry rummage in search of a rogue bag of Might Tasty GF Cereal. I found no such bag but discovered a lonely apple that had to suffice. I was nourished but my whole wake-up routine was shaken because there’s something about the mindless cereal slupring I do each morning that plays an important part in how my day unfolds. Time to find a GF cereal to adopt.
I’ll be checking back in each week to report on our progress and findings. For now, I’ve got to figure out what I’m going to have for lunch.