Your Name: Danyelle
When were you diagnosed as gluten intolerant? 21
Tell your story: Within thirty minutes to an hour of ingestion, depending on whether it is a food or drink with wheat derived ingredient, my abdomen will swell up extremely, I can hardly breathe, and my temperature gets low. I was told by an ND that i had pernicious anemia that was genetic and that was all. I however believe it is caused by my gluten reactions, which he refused to recognize.
What is your biggest challenge being gluten-intolerant? :The most difficult thing is not having a general physician who wants to recognize it and trying to learn how to eat safely and healthy on my own. I have found it frustrating that packaged products aren’t required to list wheat derived ingredients. Apparently they are supposed to but they are vague (“spices”, “flavorings”) oftentimes. Some sources say that foods “highly processed” couldn’t possibly have any gluten remaining…Not True.
What advice or tip would you give others who are gluten-intolerant? : Always trust your body above anyone or anything else and learn to recognize what it is telling you. Be persistent and not passive and you will find that you feel so much better to your amazement.