Friday, November 11, 2011
The doctor said perhaps he'll grow out of it, especially if we can keep him entirely away from gluten for awhile (like 6 months or longer). Which doesn't look promising for a 4 year old who dumped soy sauce on his lunch today and then licked the frosting off some cookies I left on the counter! Yes, you'd be amazed just how many things have gluten in them, sadly.
But there are plenty of things that he CAN eat and thankfully it's not an immediate life-threatening type of allergy like nuts or shellfish. The main symptom is a nasty rash that makes his fingers crack and bleed as well as stomach aches.
I will do whatever it takes to keep my son feeling good, but wow, this takes meal planning to a whole new level! It also makes travel and potentially living overseas that much more complicated. For me now, as his mother, but for him in the future, should he not grow out of it, I feel bad.
Right now I'm incredibly thankful for the resources we have to cook new foods and get ideas. My sister-in-law lives gluten free as well as some amazing blogs by gluten free people like glutenfreegirl, who happens to live near Seattle and pointed me to the PCC Market where their shelf labels are color coded for allergens! Love that!
This is the new normal. Time to get used to it!
*Gluten is a component of wheat so anything with wheat in it has gluten, but gluten can also be in foods that don't have wheat in them.
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