Too Much v. Not Enough?

This might be a popular question amongst newly diagnosed families: what is "too much" versus "not enough"?

Let me elaborate: what is the level of rigor one should land on concerning cross contamination, gluten exposure, etc. Similarly to many aspects of life, one requires balance above all else, a delicate partnership between too much and too little. So, how should you set out to achieve it? This is where the waters can become slightly muddy.

Firstly, as I say in nearly every article: everything depends on you: your level of comfort, and most importantly in this case, your sensitivity. For example, if you're easily made sick by even the smallest amount of gluten, the perfect balance for you would look different than someone who is completely asymptomatic. 

Here's an example: there is a pizza place that makes prodominantly gluten-filled crusts, but they do carry the option to make one's pizza gluten free. The fact of the matter is, there will undoubtedly be some cross contamination just due to the sheer amounts of gluten being processed in the restaurant in question. So, if deciding whether to order their gluten free option, you would need to take stock of things, for lack of a better word. If you're highly sensitive, I wouldn't recommend it. However, if you've never become visibly sick from cross contamination, perhaps you decide it's alright to consume, although sparingly (maybe if you were in a sticky situation). And not only is sensitivity an aspect to consider, one of the most important factors is your personal, emotional comfort. If you'll be worried for a full 24 hours about the possibility of becoming ill after consumption, I would advise against ordering that pizza. On the flip side, if you're fearless or are simply so busy you have no time for anxiety, that's something else to thing about. 

I always envision this situation as strings being pulled and tugged by both sides: a compromise. And to clarify: by writing this article, I am not advising you to cheat your diet and consume things you know have gluten; this is intended to be transparent and ambivalent - my goal is that you always have the ability to look at both perspectives and make up your own mind. And not about eating gluten but simply along the lines of risk assessment and cross contamination.

When looking at this situation more generally, it all comes down to knowing yourself. A lot of my advice comes down to more emotional judgement - cross contamination is never good, and this pizza hut example would only be if one was in a pinch. In reality, there is still a lot of research that needs to take place in order to scientifically determine what is "too much" or "too little" when concerning rigor.

Let's give one final example: you go to a restaurant, and they have a mix of gluten free options and glutenous meals on their menu. It's difficult to determine how grave the cross contamination risk actually is; what do you do? And of course, you are not visiting this restaurant because it's an emergency - let's say you saw reviews and decided to give it a try. Again, think about your sensitivity and your comfort levels. I've eaten at restaurants knowing there might be cross contamination, but I've also walked out of a restaurant after looking at the menu or talking with a waiter. 

Another approach I take is examining my annual tTg results with my doctor to make sure my levels are healthy and that I'm maintaining a proper balance. Depending on the results and the advice from my doctor, I would change my dietary choices accordingly. If my doctor told me my levels were too high, I would try and cut possible cross contamination risks out of my life.

And again, this is simply the strategy that I use, and I would urge you to think about what's best for you personally. You are entitled to take whatever actions necessary to make you feel safe.

Until next time, 

Genuine GF