As the sun set on the biggest day in motorsports, with a stomach full of all gluten-free food and plenty of Ace and Angry Orchard hard cider, I smoked the day’s last cigar and wound down for the day, completely satisfied that I had accomplished my major project for the weekend: going gluten-free for a couple of days.
Of course, it’s not because I had to. I don’t know yet whether or not I am gluten reactive, though I still think there’s a high probability that I am for reasons mentioned prior. Rather, I did it because it was because I wanted to. I wanted to experience the struggle first-hand, as sort of a sympathy/empathy thing for those who have to fight this battle every day. I wanted to learn about what all has gluten and what doesn’t, and just how careful gluten reactive people have to be day to day. I wanted everyone at my viewing party to feel fully accommodated so that nothing was off-limits. And…there might have also been some other ulterior motives for this personal project. 😉
At any rate, I was shocked by two things – not only how much stuff actually is gluten free, but how much stuff is NOT that one would think is. In looking at getting hamburger patties, my jaw hit the floor when I saw that the lesser priced ones actually had soy flour in them! Like what the actual fuck? Why does that shit even need to be in a hamburger patty? Needless to say I quickly rejected those and paid the premium for the “real thing” – the real thing probably tastes better anyway.
So after figuring out what all I could and could not have, it was a huge learning experience to say the least, not only about the logistics, but some about how I personally felt this weekend. For reasons I cannot explain, I did feel like I had more energy this weekend than I had in a long time. Maybe it has something to do with the fact I did eat gluten free this weekend, maybe it was some other factor. I don’t know and I’m not going to make a call one way or another.
Lastly, I also figured out just how flavorful gluten free food can be. I actually found out that I prefer the taste of a gluten free hamburger bun over a plain white bun, especially after toasting it (though I should say I absolutely despise the taste of plain white bread). Gluten free barbecue sauce? I couldn’t tell the difference. Of course, base spices, etc. are also great and dress up just about any food, and everything in the end came out just fine.
I guess at the end of the day, I proved to myself that if I do wind up having to be gluten-free, it is something I can do. There are as many different varietals of hard cider out there as there are beer, of course I already love wine and rum. I could still have sushi, minus wasabi and imitation “crab”and with gluten-free soy sauce (yes, there is such a thing!). Who knows? Maybe even sorghum beer is better than it used to be, and I forget what it’s called by a prominent bagpipe maker who is also a homebrewer has to be gluten-free and brews his own beer with normal barley malt and adds an enzyme that removes the gluten. Maybe I could try my hand at homebrewing and still have my beer and drink it too?
Of course, I can’t go completely gluten free yet. I need to wait until the test because I’ll need to continue consuming gluten at least intermittently to keep the antibodies up to show in the test (assuming I do have such antibodies). Alas, nothing says I can’t experiment with doing so on a part-time basis in the immediate future, and I plan to do just that.
I guess whatever happens, does. So be it.