Disclaimer: This is what happened and how I responded. Nothing that I did would have hurt me yet I don’t know if my first aid measures contributed anything at all to getting safely through. Perhaps I have avoided gluten for so long that my sensitivity level is reduced. But it was scary in a holding-your-breath kind of way and this is how it went down.
I should have asked but I didn’t. Near the end of the shift there was cake on the break table with the initials of the baker scribbled on a piece of paper. I did not realize that this generous, recipe-sharing cook still made the gluten version for others. I thought that finally I would get to taste her old family favorite realized gluten-free. It was a pound cake and with a cup of coffee it was so wonderful that I not only had another piece I squirreled away a piece for later. Before returning to finish my shift I popped my head in her door to rave; and from the horrified expression on her face I instantly knew.
I spent the next hour fretting over what I should do upon arriving home.
Hopefully the fates were with me. Rita and I had learned a great deal in the previous weeks from Chef Alain Braux regarding the use of probiotics to heal a damaged gut. There were a couple of variations of fermented vegetables plus cultured coconut milk in the refrigerator. I had just started taking an extra probiotic dose in the evening as well as my usual morning one. And only the day before had sampled organic raw kambucha. I had weapons and a plan.
I arrived home about 4:30 pm and upon walking in the kitchen consumed a spoonful of organic fermented daikon radish. Then I popped a mild laxative pill to encourage my often sluggish digestion to pass the gluten through as rapidly as possible.
I cooked a full pound of frozen chopped spinach for dinner and ate as much of it as I could with a few rice crackers. Later on I finished it – that was a lot of spinach! About 30 minutes later I had a spoonful of the organic fermented sauerkraut. Then while cleaning up in the kitchen I prepared a generous portion of chia seed/pumpkin puree/almond milk pudding for breakfast and set it aside in the fridge. Just before going to bed I had that extra probiotic tablet plus an antihistamine.
I woke up at about 4:00 am with my guts churning. I decided to sample about two ounces of the cultured coconut milk. It is thick, tummy soothing and tangy, sort of like buttermilk. And so far so good, no red swollen face reaction.
Up again at 6:00 am and very uncertain as to how this would all play out. I had the chia pudding breakfast with a big mug of green tea and the morning probiotic plus the usual vitamins.
My stomach was growling at 9:45 am as we departed for our fitness center workout. I decided on another shot of the cultured coconut milk just to keep me over until lunch.
For lunch I used leftover chicken to make a big bowl of chicken salad with diced celery, romaine lettuce, and olive oil dressing with a spoonful of the fermented sauerkraut mixed in.
A week later – post Christmas: with all of the above preventative measures plus very cautious eating choices I seem to have come through with no apparent residual effects. Again, nothing about this response was scientific – it was using what was on hand and hoping for the best.
I am going into the New Year with renewed determination to avoid all gluten as one component for maintaining good health. Just when you think you have all the answers then new discoveries and interesting information appear on the internet and especially the blogosphere.
Thanks to all of you who blog and those who comment and make suggestions as you participate and share in this incredible learning journey. Best wishes for a healthy and safe year ahead for all of our families, friends, and readers!
Gretchen (Mom) and Rita