Spring has sprung in the Rocky Mountains and the hubby and I decided to celebrate this weekend by taking a long, rambling, meandering drive through the countryside. As we were rambling through the back roads, reflecting on the renewed hope of spring, it occurred to me. What a landmark I hit this weekend. I made it to the six month mark! Everything I read when I first went gluten free told me that I would start to feel better at the six month mark, but that it takes six months to two years to get all the contaminants out of my life and out of my body. Those numbers felt like forever six months ago. At first, I felt so much better after three days, and two weeks, and a month, without gluten, that I could not imagine a profound change at the six month mark, because I had already had my profound changes. Whoa! If only I had known that those giant adjustments were just the tip of the iceberg. This weekend, I was showing my hubby the Celiac rash and how much it had changed for the better this week. It wasn’t until the next day that I realized I had hit the six month mark and that was probably why such a drastic healing difference. I am sure you guys get so sick of hearing me talk about gluten all the time, but I am truly troubled by the detrimental impact that it has on everyone, and I am surprised it is still a viable food source honestly. I was telling my friend a few minutes ago how its similar to asking for a heroin cookie for snack. And about as good for you too. Its discouraging to see so many completely dependent on this so called food source, and completely ignorant to the effect it is having on them. Even more discouraging is that the medical tests to define it are unreliable at best. So, even once someone accepts that it may be hurting them, they go to the Dr. for confirmation and he tells them, nope, no gluten intolerance, and they go right back to their old ways. There are over 200 symptoms of gluten intolerance, and I do not know one single person who doesn’t have any of the symptoms.
The most common ones I see daily are anxiety (why hasn’t anyone stopped to ask why anxiety is an epidemic these days?), headaches, lack of focus, lethargy, weight problems, and just basic minor complaints all over the body that are unidentified but most likely related. You can do a simple google search and connect almost every disease out there to gluten simply by typing in “gluten intolerance and (insert ailment here)”. You will find that just about every single ailment on the planet is affected by gluten in a negative way. The stuff is horrid. And that is just the beginning of it. That does’t touch on things like nitrates and dyes and preservatives. It doesn’t go anywhere near talking about pesticides and genetically modifying our food sources. Our food is toxic and it is keeping us apathetic and miserable and I spend my days wondering how I can do something about it, so here I am, utilizing the only voice I know at the moment, to try to get your attention. It won’t stop if the people don’t know. In the six months that I have been gluten free, I have seen a huge change in the market. I am guessing that within ten to twenty years, the gluten will have been streamlined out of our diets altogether. Much like the FDA finally released information stating that vaccines CAN cause autism, I suspect that it won’t be but a few more years until they finally admit that gluten is toxic. There is twice the gluten free food available to me in the store than there was six months ago. The transition is happening, and it cant happen fast enough.
I know people roll their eyes at me, they think I am just another faddy foodie, jumping on the gluten free bandwagon. One guy in the grocery store not long ago, told me that gluten is good for you, that it “puts hair on your chest”. I wanted to tell him that he was right, being a hormone disruptor, it probably would put hair on my chest, but being a woman, I am not sure that is what I want in my food. I think the hardest thing for me to face, aside from breaking the addiction, was the concept that people would think I was high maintenance, a faddy foodie just making life hard for dining establishments. Trying to fit in. Oh I am an eccentric. I have never cared much about fitting in, and I had a lot of shame to face in this area. Now, I shamelessly go on and on about this toxin. It is so bad for us. For everyone. And never have I found a topic that people have more excuses for. The reality is, they don’t realize that their fear comes from addiction. They don’t realize how much better they can feel, and they are terrified of a life without gluten.
It is true that eating gluten free can be quite expensive, but I have thoughts on this also. That was one of my biggest excuses too. What I found is that I buy and waste way less food, and I appreciate the food I do have way more. I have also found that as I see the market for gluten free food increase, the prices go down. I can go to the specialty food aisle and buy a gluten free brand of pasta for five dollars, or I can look in the regular food aisles and find gluten free pasta made by the major name brands for a third to half the price as the “fancy” brands. Also, when I eat healthy food, I need way less. Gluten makes us feel full, but not because we are nourished. Eating whole foods, I require much less to feel and stay satisfied.
I have had a drive to grow my own food for some time now, but being gluten free increases that drive, for a multitude of reasons. Firstly, I want to reduce the cost of my groceries. Secondly, the garden food is so much tastier, and thirdly, gluten is everywhere. Because it has been modified to resist pests, it is often used in organic pesticides, which makes organic vegetables a risk for me. How does one find the lesser evil when being forced to choose between vegetables that may have gluten residue on them, or foregoing the chance of contamination, and giving in to pesticide ridden produce?
And so I grow. I grow and grow and grow, in an attempt to free myself from the vicious cycle of supermarket food and having to choose which food is the lesser evil. Isn’t that sad? That I have to decide which food is the lesser evil when I shop. That God gave us food as nourishment and medicine and when we buy groceries we are weighing the contamination and toxicity factors? A quick internet search on what the Bible says about genetically modifying our food will be eye opening. God gave us perfect food, and silly humans just had to go and change it up. When will we learn that we can’t do it better than God?
Oh, it is just that kind of day. I had a lovely ending to sum this piece up nicely, when wouldn’t you know, the site started acting up. It won’t save, it lost half the post when I tried to publish, and you know, all of the lessons that go against the whole point of this post, which is really convenience. It is all about patience. All about taking a deep breath and refusing to be defeated. All about exposing convenience for what it really is. Convenience is a lie. It does a good job at pretending to make life better, but it does the exact opposite. It steals our joy and gratitude. It dumbs down the senses.
Gluten is like that. It pretends we love it. It pretends to be a good thing. It sucks us into its grips and convinces us that life would not be better without it. Convenience doesn’t make life better, it just appears to do so. When we take time to do things well, to stop and be present, to be aware what we are putting into our lives and our bodies, that is what gives us a bountiful life. That is what gives us health and gratitude. How often is convenience toxic? How often is it a sacrifice for something better, healthier, or more nourishing?
Convenience has stolen our patience, and in doing so, it has stolen the joy from so many aspects of life. Convenience has trained us all into believing that we must go faster, try harder, climb higher.
I promise you, that if you choose a less convenient route, you will find yourself more fulfilled at the end of the day. Much like gluten makes us feel satisfied and full momentarily, then leaves us feeling empty and seeking more, so will convenience. So often people talk about wanting to just slow it down. The first way to tackle that is by foregoing the quick fixes and fast solutions. Patience gives us appreciation and humility. It forces us to be present and to do things in healthier ways rather than compromising for a quick solution. If you want to end your day feeling nourished, start by looking what conveniences you can forego. What compromises have you made in order to “fit it all in”?
The rise of illness, especially in the mental health field, is staggering. In a time when we have so much convenience, so much technology and information available to us, how does it make sense that we are sicker and unhappier than we have even been as a population? We are divided, hateful and shameful. Killing our brothers and sisters in the streets. Taking more than we are willing to give. Blaming and shaming everyone who doesn’t agree with us. In a time of plenty, people are getting less and less of their needs met. We get out what we put in. From our food, to our behaviors, everything is a result of what we put in. If our food is toxic, out bodies will be unhealthy. If our behavior is toxic, our relationships will be unhealthy. If convenience is our defining factor, entitlement will be what we get out of it.
How is convenience stealing from you? How can you take the time to prioritize foregoing one convenience for something richer and more fulfilling today? You will find that you have more gratitude, more fulfillment, and more humility at the end of the day. You will appreciate the fruits of your labor far more when you take the time to be present and make conscious decisions about the difference between convenient and healthy. Can you trade in your highly processed existence for one that is more fulfilling and nourishing?