editor's note
Are You Hungry?
February/March 2016
M
y 3-year-old grandson has always been a delight and a pistol. Often stubborn and always full of opinions, this strong-willed little guy keeps his parents on their toes. Recently, he’d been complaining about “tummy aches” and was running to the bathroom more than usual. (Sound familiar?) His mother (my daughter) has a GI tract made of steel. His father does not, nor does his uncle (my son). So my daughter took him to the pediatrician, explained the family history and asked for a celiac screening. There was some discussion, with the doctor describing gluten issues as “overblown.” If anything, it’s milk intolerance, she told my daughter. However, the celiac test was administered and the results came back positive.
So what did I do when my daughter called me with this out-of-the-blue news? I went into bossy mother mode and gave her lots of really great advice. I cited celiac stats (all family members must be tested!). I shared the latest celiac research (an endoscopy may not be necessary!*). I told her about some great GF products (buy this new pasta—tons of protein!). I even alerted her to the obvious, that there’s a major celiac center in her city (make an appointment now!). It was well after we hung up the phone that it hit me. I’d been so intent on giving solutions that I hadn’t heard a thing she said or listened to her mother’s heart. She was grieving the losses for her son and I had completely barreled over that. Yes, it’s a grand time to be gluten-free. But in my exuberance, I’d missed the immediacy of the issue for my daughter and her son: the implications of a brand new diagnosis. A lifetime of dietary adjustments is an enormous notion. It takes time to get used to it. So thanks, little guy, for reminding me of the heart of the matter. I am listening. We are here for you and your mom. And P.S. It’s going to be OK.
Alicia Woodward Editor-in-Chief
*Although an endoscopy is the gold standard for diagnosing celiac disease, recent research suggests it might be avoided in select cases of young children with symptoms consistent with celiac, along with compatible test results and family history.
Our Recipe Pledge Gluten Free & More strives to be your leading resource for a delicious life, lived well. Our recipes, created by chefs who are special-diet experts, are 100 percent gluten-free. Ingredient substitutions are provided for common food allergens like dairy, egg (recipe permitting), peanut, soy and tree nuts.
6 www.GlutenFreeandMore.com February/March 2016
These amazing potstickers and other Asian-style appetizers are made with one easy gluten-free dough. Turn to “Chinese Finger Foods,” page 56.
Beth Hillson, Jules Shepard and I had a great time preparing potstickers in Jules’ kitchen. They were as much fun to make as they were to eat.
The Chocolate Bundt Cake in our December/January issue was a hit with readers. Find it at GlutenFreeAndMore.com. “This cake was unbelievably moist and chocolaty—a real treat for Valentine’s Day!” Oksana Charla Design Director
For delicious chocolate desserts that are low-glycemic, turn to “Sweet Treats, Without Guilt,” page 40.
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