Kim’s Story: Finding Gluten-Free Restaurant Offerings is Challenging

Your Name: Kim

When were you diagnosed as gluten intolerant? 50

Tell your story: I had no idea that I was gluten intolerant until I went to a nutritionist who pointed out to me that many of my symptoms pointed to the possibility of wheat intolerance. As I further discussed with him that when I ate Oats I would have extreme pain in my joints which caused me to avoid Oats at all costs. He suggested that I remove anything with Wheat or Oats from my diet and strangely enough I had been diagnosed with type 2 diabetes and once I removed Wheat and Oats from my diet I was able to loose 42 lbs as I was unable to have regular bowels when consuming wheat and or oat products. I am not 100% gluten intolerant as I can eat barley but cannot eat Rye, Oat or Wheat. Wheat and Oats would raise my blood sugars but corn does not. I feel so much better and full of life now that I am not constipated, my sugars are regulated and I sleep so much better as I don’t have stomach pain.

What is your biggest challenge being gluten-intolerant? :I actually have two challenges that are equally rated.
finding breads and tortilla wraps that don’t fall apart while making a sandwich or while trying to eat them, or that taste good.
Going to a restaurant and finding things that are gluten friendly. Although many restaurants are offering gluten free items I find that they are not readily available and their taste/texture is lacking. You may get a main meal but no dessert as they are not offered yet.

What advice or tip would you give others who are gluten-intolerant? : Experiment with new recipes with what options are available.

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