Culturegeeks

I actually have Celiac disease which requires a gluten-free diet, so this is something that I read about a lot…

“what the hell is wrong with modern wheat”

I’ve read that over the years wheat has been bred to have more gluten, because it makes bread rise better, etc.

“…has modern medicine just improved its ability to diagnose this particular problem?”

Um, no. It is estimated that approximately 1% of the U.S. population has Celiac Disease, and that 97% of those people are undiagnosed. My story is pretty typical, I have had Celiac symptoms for over 20 years, but because of my doctors’ ignorance about this disease I was never diagnosed. Fifteen years ago, I started asking about Celiac but was told that I couldn’t have it. When I pressed for reasons, a doctor told me that because I’m overweight, not skinny and wasting away I couldn’t possibly have it. (A Mayo Clinic study found that over 40% of Celiacs are overweight.) A few years ago, when my grandfather was diagnosed with Celiac I asked again, and was told that “it’s not hereditary.” (Actually, it is hereditary.) After my aunt was also diagnosed, I went gluten-free and the symptoms that I’ve had for over 20 years disappeared. I’ve stopped taking three medications, because the ailments they were supposedly treating are now gone.

Wow. Score one for patient self-advocacy. Do you do a lot of experimental baking?

In reading Gluten-Free Girl’s blog, I was struck by her comment that since she embarked on this new dietary course, she no longer has a love affair with sweets — she’s lost her taste for them. Have you found that to be true for you?

My boy just bought this book for me, but hasn’t given it to me yet because he’s too busy reading it and taking down recipes (last night he made me curry carrot soup and some amazing chicken). I’m not complaining.

I have to agree with Kate that it isn’t a matter of medicine improving diagnosis. I don’t have Celiac, but I sure as hell have some sort of problem with wheat (other low-gluten grains seem fine). My traditional medical doctor told me it was all in my head, even after I explained that the eczema I’d had since I was a baby totally cleared up when I stopped eating wheat and I dropped 40 pounds pretty effortlessly.

I’m looking forward to getting my hands on this book and trying out some recipes. I’ve almost gotten completely over being whiny about the no wheat thing and have begun to recognize that I eat so much better because I’m avoiding wheat. It’s starting to feel less like deprivation and more like a really smart choice.

As far as the cookie recipe goes, you may have to test it out in order to figure out how to make it with wheat flour. I sub spelt in for flour in recipes all the time and it’s pretty much a straight swap. In my experience that’s not the case with other kinds of flours though.

Have you ever tried a spelt-adjunct beer, Schmerd (or anybody)? According to Wikipedia’s entry on spelt, they make some in Bavaria.

I haven’t used spelt much, but I made some pie crusts last night with some spelt that were pretty good. Very crunchy.

How much gluten is in barley? Obviously a hefeweizen would be bad news, but how bad is barley?

I have to say that my biggest problem with spelt is the name, which is sad and dumb, but true. It sounds too much like spit.

Is it the sound of the word or do you have a problem with how spelt is spelled?

It’s like they barley knew how to spelt it oat.

*grooooooooan*

So far the best thing about this book isn’t the recipes, which Margi and I proved via the soup and chicken are excellent, but the way she writes about food. Gluten Free Girl uses her allergy to get her started down a pretty inspiring path of discovering new tastes and experiences. And unlike many foodie books, her writing is like a good friend telling you about newfound secrets, rather than one of those lame-o Food Network people.

Could do without that Crate & Barrel inspired cover, though. But what can you do?