Gluten is a special type of protein that is commonly found in rye, wheat, and barley. There are hundreds of ingredients that derive from gluten.
So here's the delio. You all know me. I'm like the eternal lab rat for Costo. Anything for the cause. lol. Someone joked on another post that although the commended me for all that I've tried, the liver flush was pushing it. HAHA! So true. But hey, tough times call for tough measure, people!
So what am I currently giving a whirl? You guessed it. I'm on the gluten free train. I've been gluten free for 4 weeks and 6 days. But who's counting. I've been monitoring my pain, and I won't lie, I've noticed some wonderful differences in the crap shoot called Costo. My stabbing attacks are fewer and farther between. And there is no bulge in my stomach pushing up into my ribs. Gross. And since I've cut out all gluten, white potatoes, oils, and fried food, my pain has not once increased due to my eating choices. Holla!
"What do you eat?" One might ask. Well, to that I answer, "I chomp on organic rice, veggies, fruit, flax pretzels, beans, some yummy gluten free animal crackers in awkward shapes that look nothing like animals, sweet potatoes, and salads. " I know, very exciting. But after I mourned all the comfort food that has been a really good friend on the days where I can't move, but I can eat...I got over it. Gotta do what I gotta do.
Will I stay gluten free? Yes. I'll continue to monitor it, I'm crazy about writing stuff down on my calender. lol. Will I heal from this? I dunno. But I'm giving it a minimum of 3 months. I'll keep you posted.
So how would gluten cause Costo? Celiac disease is one possibility.
- 1 in 133 people have Celiac,
- Close to 97% of people with Celiac are undiagnosed
- On average it takes 11 years for someone with Celiac to get diagnosed
- Over 200 unrelated symptoms can present themselves.
- Other possibilities of gluten derived costochondritis can be a result of allergies or intolerance to gluten.
Do I think everyone with Costo has Celiac? Heck no. I'm not saying that at all, I'm just in the business of putting as much information out there as possible so that everyone can come to their own conclusions. lol. I just said I'm in the business.
If you are interested in riding the gluten free train, here are a few links that may be of help:
Safe ingredients for a gluten free diet
Unsafe ingredients for a gluten free diet
So if you under the impression that your pain increases after you eat certain foods, take this as a positive thing- you have another clue that inflammation is being caused by what you're eating. Does this suck? You bet your best Barbie it does. Ugg. I don't even like Barbie. Plastic, unrealistic, perfection. gag. However, all I'll I'm saying is that you really should take this clue as a positive thing. Explore it. Keep a journal of all the ingredients in the foods you eat that cause more pain. Keep digging, people!
And throw your Barbies in a dumpster.