What We Are Eating Wednesday: Celiac Disease

Hey! It’s Katie here on #whatweareeatingwednesday . When I cook, I have two requirements for my recipes. They have to be 1) easy and 2) gluten-free. Today in Alpharetta, Georgia, I cooked “Sheet Pan Fajitas” alongside my former roommate @briana.weir . You can find the recipe on ourbestbites.com (Instagram 👉 @ourbestbites ). Dinner was delicious. The recipe calls for chicken thighs instead of breasts, which reduces the risk of the meat drying out. The rub was perfection. Check out the recipe on their website! So why do I eat gluten free? I have celiac disease. It is not an allergy; it is an auto-immune disorder. When I eat gluten, a protein found in wheat, rye, and barley, it damages parts of my small intestine called ville that help process vitamins and nutrients. While the exact cause of celiac disease is unknown, genetics are said to be a contributing factor, in addition to various environmental factors. Symptoms of the disease for me personally are bloating, stomach cramps, and fatigue. There isn’t a cure, but sticking to a strict gluten-free diet can help the intestine heal. Failing to do so can cause much more serious problems down the road, including various types of cancer and infertility. People with gluten intolerance, or gluten sensitivity, often have the same symptoms as people with celiac disease but without the intestinal damage. I was initially diagnosed about 6 years ago through a blood test and later more conclusively through an endoscopy. They took a biopsy of my small intestine which confirmed damaged ville. I am fortunate to not be as heavily symptomatic as many with celiac disease, but that can be a blessing and a curse. When I don’t immediately feel the effects of eating gluten, I am more tempted to be lax! For more information (and helpful diagrams!) on celiac disease, please visit mayoclinic.org.