Gluten free…again and still

As you know, Miller and I were gluten free when he was a baby.  This was due to his terrible gas problem and eczema on his face.  He began to eat wheat for about six months and ended up with large spots of eczema on his legs.  I took a picture but now that I have a new phone it is off in space somewhere and I can’t get it. The eczema spots were red and bigger than a quarter.

Faith has had a stuffy nose for years.  My cousin suggested that she may have a wheat intolerance.  Unfortunately, Faith loves wheat products.  She would eat them at every meal if allowed it.  After getting her tonsils and adenoids, out her nose was clear for a few months but then it was right back to being stuffy.  She couldn’t breathe out of her nose at all, especially at night.

A few months ago I decided that it was time for all of us to go “gluten free”.  Honestly, I feel better and am less hungry when I don’t eat wheat.   I started buying gluten free bread, pasta, mac n cheese, etc.  There are so many options out there for gluten free.  Trader Joe’s has the best selection at the best price. They even have awesome gluten free frozen waffles and pancakes.

“Has it made a difference?”,  you ask.

Yes!  Miller’s eczema was gone within a week or so.  He still has white spots where the eczema used to be on his legs.  The doctor said that it could take a year for those to go away while the skin heals.  Faith’s nose is still a little stuffy but not like it used to be.  It is the most stuffy at night, but she can at least breathe during the day now.  She also cheats the most and probably eats a little bit of wheat every few days.  I don’t know if that makes a big difference but it is very hard to keep her away from wheat at her age.

I did a little research to try to determine why there are so many wheat allergies today.  Not many people are celiac (which is an autoimmune problem).  Most just have a sensitivity to wheat, get eczema from it, or have digestive problems.  Wheat is not yet genetically modified, but it has been hybridized.  This means that they grow particular strains with desirable characteristics and then grow them more and more.  Wheat is now shorter, browner, and far higher yielding than it was 100 years ago.  Some say this is to blame, others say it isn’t.  I do not know why, but it sure is affecting our family.

For now, we will be gluten free.  Tom has even joined the band wagon with his paleo-diet that he is on for training reasons.  Wilson doesn’t eat much wheat, he is a meat lover so I don’t make him do it.

So far we are a healthier family without gluten and it shows.

Here is how they look now. White spots but no red ones.

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