Excuses You Make About Being Gluten Free – Podcast Episode 3

Excuses for not following a gluten free diet

This week’s highlights:

1:50 Topic of the week : Excuses

3:00 Celiac’s who can’t stop cheating on a gluten free diet

20:45 Do you ever put your guard down?

22:35 Worst places to eat gluten free

23:00 Jamie Oliver’s restaurant fail

30:40 New and Updates! – Write us a review and win a We Are Gluten Free tote bag.

33:35 Listener Feedback

40:09 Quotes

42:10 Lifestyle tips


Elyse Wagner

Win this We Are Gluten Free tote bag

Andrew:                The ‘We are Gluten-Free’ tote bags I gave away probably about a year ago and I think 20 in my closet. So they’re not for sale. They’re not for sale. You can’t buy them anywhere. So they’re going to be exclusive tote bags.

Welcome to the GFMagazine Podcast with Andrew Cordova and Rebecca Black. Join us as we discuss how to make living gluten-free just a little bit easier.

Hi there. Welcome back to another episode of GFMagazine Podcast, episode three. I’m here with my co-host, Rebecca Black. How are you doing today?

Rebecca:               I’m wonderful. How are you? Summer is here.

Andrew:                Yeah, it’s super hot, yeah. I think it’s probably 75° here. In the past seven days, it’s probably over 70°. I’m super dark, so I like it.

Rebecca:               I just had a spray tan, which I’m sure you don’t have a spray tan, but I had to get a spray tan today because I’m so white I can’t stand it, but it’s so nice out.

Andrew:                It’s funny you say that. I go to the back probably every single day except for Sunday. There’s a girl. I just saw her yesterday. I always talk to her. The day before yesterday, she wasn’t tan. And then I saw her tan, I was like, “Did you go tanning or something?” She’s like, “Yeah, yeah. I tanned after work.” I was like, “In your backyard?” She’s like, “Oh, no. No, no. At the tanning salon.” I started cracking up because she’s way darker than she usually is. She’s really white.

Rebecca:               I just need something. I’m as white as you get. I have Scottish background with really dark hair. So I’m fair-skinned, dark hair. It’s funny because when I’m tan, I look Italian or Greek or something. I’ve done to Greek weddings and people would think – because my stepfather is Greek, so people think that I’m his biological daughter. That’s not the case at all.

Andrew:                Her excuse was it’s a base tan for the summer.

Rebecca:               Oh. We know, but a fake tan isn’t a base tan.

Andrew:                I’m going to tell her that today.

Rebecca:               I mean, the whole point of a base tan is so you don’t burn. A spray tan isn’t protecting you from anything.

Andrew:                Yeah, I’m going to tell her that today. So yeah, that brings us straight into our topic today – excuses. We’re going to be talking about excuses that you might have for not following a gluten-free diet or just why it’s difficult for you.

So for me, I consulted a friend of mine. Her name is Elyse Wagner. You can find her at mykitchenshrink.com. She’s a nutrition lifestyle coach. She went to the University of Wisconsin-Madison in Nutrition & Dietetics and holds a double master’s degree in nutrition and clinical health. She has her psychology degree from Baxter University, the nation’s recognized leader in natural health and education. She’s licensed in the state of Washington as a mental health counselor associate and as a certified nutritionist. So yeah, she’s really smart. She helps people with these issues all day long.

Before I go into what she told me, I just want to go over a couple of stats really quick. Not everyone follows a gluten-free diet, believe it or not. That as a opposed to one survey – this is from Amy Leger. I found on celiac.com. The article is called Celiacs Who Can’t Stop Cheating on the Gluten-Free Diet. She says one survey conducted two years ago and printed in MedScape.com showed that the gluten-free diet is followed in only 50%-75% of patients. The reasons, unclear food labeling, low levels of knowledge about the diet, reliance on processed foods and the cost and unavailability of gluten-free foods.

Only two factors were associated with worst adherence. Concern that cost made a gluten-free diet more difficult to follow and the admission that changes in mood and stress levels affected the ability to adequately follow a gluten-free diet.

That’s a quote from Dr. Daniel Leffler.

So people are not everyone, but you might be cheating on your diet for different reasons. Like they said, it’s the cost or I guess it would be change in moods, with the emotions, something that you have emotionally tied to food maybe that you missed before and just a little quick info into knowing more about the diet because a lot of people don’t follow because they don’t know about why you need to be gluten-free.

And just one example. I quote another article. This one is from Dr. Vikki Petersen. It’s called Is Gluten Intolerance the Cause of Autoimmune Disease. She says, I quote:

A study from Italy showed that the gluten-sensitive people eat gluten, the more likely they are to develop autoimmune diseases. They found that in childhood Celiacs, the prevalence of autoimmune diseases rose from a baseline of 5% at age 2 to almost 35% by age 20. Imagine if screening of all children gluten intolerance resulted in the reduction of future autoimmune diseases. 

                                    So those are some pretty crazy statistics. I hope you’re not one that is cheating. Maybe you’re just having emotional issues with dealing with having to change your lifestyle, your diet and everything. It’s definitely not just changing the food you eat; it’s changing the way you think about the food.

One thing that Elyse Wagner told me, she was saying that when she has patients that are feeling deprived of certain foods, she asks them to – let’s say, for her, she made an example, right when she went gluten-free, she’s like, “Oh, my God! I’m going to miss grilled cheese sandwiches.” This was before she knew there was gluten-free options and everything.

One is to realize that you can eat the foods probably just in a different form. It’s not going to taste the exact same way. But once you got over, “Okay, there is a gluten-free bread to make my gluten-free grilled cheese,” she thought, “Oh, my God! It’s not the same.”

Well, let’s take the food of the picture. Why would you be so stuck on, “Oh, I know I can’t eat a grilled cheese. It doesn’t taste the same.” For her, it was the emotional connection that she had to the grilled cheese because her grandmother always made her grilled cheese. So she just had to acknowledge that it wasn’t the actual food. It was the emotion behind the food.

That’s one example of just of just – I’m having a brain fart right now.

Rebecca:               That’s alright.

Andrew:                So yeah, that’s an example of a reason. Back to what Dr. Daniel said, difficulty to follow the admission that changes in mood and stress level affected by the ability to adequately follow a gluten-free diet.

So another thing that Elyse Wagner said was to accept the new lifestyle because it’s a way of your health. She was saying that putting a why behind the reason that you’re doing something helps you to accept the challenges that you have moving forward. So why do I have to eat gluten-free? Because the doctor told me? No, not because the doctor told me. It’s because the lifestyle is going to bring you back to better health. So you have to change the way you feel about your beliefs about the food that you eat.

Also, every little step that you take like, “Oh, I just found out there’s gluten-free pizza in the freezer aisle,” acknowledge yourself for making those mini-accomplishments. It’s something that not very many people have to go through, but for you to find a gluten-free pizza in the pizza aisle or find a bread that you really like, that’s something that you’re not going to have to think about again. You just figured something new out.

Yeah, that’s a little bit about what I was talking about. Do you kind of understand what I’m saying, Rebecca?

Rebecca:               Yeah! I mean, my background is in fitness. I deal with people and food issues for years and emotions are always tied to food. Our society is tied to food. Everything we do relates around food.

So it’s very difficult for people when you have comfort foods or you associate cake with birthdays or any of these things that we naturally – you know, you go to a cookout, there’s food, a birthday party, there’s food, Christmas, there’s food, Easter, there’s food. It’s just we live in a food-driven society and so it makes it extremely hard when we live our lives one way and then are told we have to completely change it. It’s not easy for people.

Change is one of the hardest things we can do is a human being. Some people just don’t handle it as well as others. And usually the people that don’t handle it as well in this sense, I found they don’t handle it well, for me, in the fitness world. They don’t handle other kinds of change well.

So it’s really thinking about change and why we do it and how to make it easier, how to make change more acceptable in your life.

Andrew:                Yeah, definitely. And like you said, the people that make excuses – how would you say in the fitness industry and eat whatever you do, I think those people are just like anyone when you have something new, a new challenge. You really have to make that mindset change to understand why you’re doing it.

Yeah, I think that’s a big part of it. Understanding why and saying…

Rebecca:               I have a lot of clients just in fitness that their hardest thing is drinking. Their friends go out and drink, they go out in party and they go here and there, I tell them always that alcohol – I mean, if you’re trying to lose weight, alcohol is one of the worst things that you can have because it metabolizes right in your belly. That’s why they call it a beer belly because that’s where you gain weight. Your alcohol weight is in your gut.

And so when people struggle with that, I have to ask, “Why do you feel compelled to drink with everyone?” And it’s that’s what they do. That’s a custom or ritual for them. So it’s being able to break those things that we’ve determined are normal and breaking away from them and just changing our life so you’re not living your life in your kitchen every day, but you’re able to go out and stand up for yourself and make these changes.

And part of it is being educated. What I find anywhere – I kind of have a little bit of a multiple field background because I also worked in children’s services for seven years. Any time you want someone to change, there’s a fundamental thing there that it feels that you’re taking away a right for them. You’re taking away the right to eat whatever they want when you go gluten-free or you’re taking away their right to drink when they go out. It’s more about being educated about what those rights or those decision mean for you versus making it a punishment.

So I think that we need to change the way we think in order to be more successful in decision-making.

Andrew:                Yeah, when people make an excuse, “Oh, it’s too expensive” or, “I don’t have time” – I think someone once told this to me. I have a quote that I found. He said, “What you mean is how can you make this important enough so that it takes priority over the things that you must’ve done in the last 24 hours?

I think it goes straight back into what we’ve been trying to drill into your head. Make it important. Realize that this is for your health. This is not 6-pack abs blastered diet workout that you do for six weeks and then you’re going to have 6-pack abs or something. It’s not going to Jenny Craig because I want to go lose some weight or whatever.

It’s not like I’m eating egg whites every morning and only drinking green juice for the rest of my life because I want to be healthy.

Rebecca:               By the way, there’s nothing wrong with eating egg whites every morning.

Andrew:                Oh, yeah. No, no, no. But it’s not a regimen where like, “Okay…” – or maybe it is a strict regimen, but you’re not doing this to – I feel like when you’re on a diet, it is for you, but it’s also for other people like, “I want to look good” or something like that – maybe they try it for the other person. Well this is not for that at all. Actually I kind of talked about this earlier this week with someone – this is for your health. If you’re gluten-free, this is for your health. This is not for anything else. It’s a prescription for health.

You’re only going to get better and it’s not anything to joke around with like, “Oh, I’m just going to have a little bit of gluten every once in a while.” You have a little bit of gluten every once in a while, your chances of getting an autoimmune disease is going to go sky-high just like I quoted from a doctor. Dr. Peterson earlier, she talks about how autoimmune diseases follow with continuing to cheat on your gluten-free diet.

Rebecca:               But I mean there’s people out there that have lung cancer that keeps smoking. My grandmother had horrible emphysema. She was on an oxygen tank and she still smoked two packs or a pack a day. I mean she smoked on oxygen. She could’ve blown up our house, but she didn’t care. She was going to smoke and that was just the way it was.

There were lots of people out there that have other diseases and they choose not to follow them. And so for me, the thought of getting a bowel cancer – you know, my uncle had pancreatic cancer and died in six months after his diagnosis. That scares the crap out of me. And there’s been links to pancreatitis and different things like that from undiagnosed Celiac. It terrifies me.

I’m not willing to take that risk with my life. There are people there that are willing to do that. Obviously, that’s their decision. You can’t make that decision for other people, but I would encourage you that if you are one of those people that have Celiac disease especially and you continue to consume gluten, not only are you putting your health at risk, but –

You know for all those people that are trying to be advocates for the disease and are really trying to educate others, it hurts your credibility as far as saying that you have a disease. At what point then are you going to go out and say, “Oh, you know, that’s it, I can’t do it anymore” and then your friends are going to think, “Well, you just had pizza last week with us because you said a little bit wouldn’t kill you, so why can’t you just have a little bit now.” It really affects your credibility as far as this disease and educating others if you think you could have a little bit and you allow other people to believe you can have a little bit. That significantly impairs other people’s ability to promote awareness about this disease because you’re basically saying one thing and doing another. That’s not helping anyone.

Andrew:                Actually, I’m just going to bring this topic up just because you just said that. I was searching through Instagram the other day. I was just looking through gluten-free tags. There’s a blogger that’s gluten-free that they went out to go eat and they tag their food ‘gluten-free’, whatever. Someone commented, “Oh, is that really gluten-free.” The person said, “Oh, you know, the service said there’s a little bit of soy sauce, but I don’t have Celiac disease, so it’s okay.”

It kind of pissed me off. “Wow! This person kind of talks about gluten-free and Celiac disease and gluten-sensitivity and blah-blah, whatever” and I feel like maybe they’re just not educated about the whole issue or they’re just – I don’t know what that was. I was upset and kind of hurt because like you just said, you’re gluten-free and then you go and say, “Oh, I’m just going to have a little bit.” I don’t think you should really call yourself gluten-free if you’re cheating every once in a while or just once in a blue moon…

Rebecca:               …because you’re gluten a little bit, gluten-free a little bit.

Andrew:                Yeah. What is that? I don’t understand that.

Rebecca:               Oh, I’m gluten-partial.

Andrew:                I don’t think that’s cool. I don’t think that’s cool. I feel like that brings down the credibility of obviously yourself because you’re supposed to be a gluten-free advocate. And then your audience kind of sees you and are like, “What are you doing?” And then the people that are not gluten-free, but that are looking at that are maybe just following them for some other reason think like, “Oh, you know, gluten-free just means you probably eat gluten just a little bit because I saw this blogger say that they could have a little bit of gluten because they don’t have Celiac disease.

So yeah, I think that just kind of dug into my skin. I was kind of pissed about that

Rebecca:               I mean, you see that stuff all the time. I have people in my little support group on Facebook that it’s the same thing. There’s only so many things that you can say.

Andrew:                And just a tip for anyone that’s brand new or if you’re brand new (or even if you’re not brand new), maybe you haven’t found the perfect pizza – that’s probably one of the things that people miss the most – it’s okay to feel sad that you haven’t found the perfect pizza. Go ahead and feel sad about it. It’s okay. Don’t let anyone tell you, “Oh, get over it. It’s just pizza.” I miss really good pizza. I personally have not found the perfect pizza for me to say, “Oh, I want pizza. I’ll just go grab this one or this mix or whatever.” I probably haven’t even found a really good French bread or sourdough bread or anything like that. I haven’t tried baking any of this because baking is not my thing.

I miss bread, I miss going to go out to eat and there being butter in the middle of the table and having olive oil and vinegar and garlic and stuff and dipping your bread in there. It’s okay, it’s okay to miss food because we all do.

What do you say that you like, one that you have not found a replacement for that you probably miss?

Rebecca:               I’m sorry. I didn’t hear you.

Andrew:                What food do you miss?

Rebecca:               Oh, what do I miss? I thought you said ‘kiss’ and it took me about – I was like, “What? Kiss?”

Andrew:                No, miss. I would say probably a really good French bread or sourdough bread just to eat with butter or to dip in some olive oil.

Rebecca:               I think for me, I just really – well, I miss soft pretzels. I’ll tell you that right now. That’s the biggest thing that I miss. I do miss just the convenience of not having to obsess about my food. That’s the biggest thing that I miss. It has gotten easier the better that I get at this whole thing, but I really do just miss being able to go anywhere, go to a restaurant anywhere and just order what I want without having to give my whole spiel and ask 20 questions and hope that I don’t get sick and all those things. I miss that more than I miss soft pretzels.

Andrew:                Do you feel that if you go to a restaurant that says, “Hey, we have gluten-free options” and it looks like they’re pretty legit in their gluten-free options, do you feel like you can put your guard down and not ask a billion questions?

Rebecca:               No. I don’t trust anybody. I really don’t trust anybody. They’re humans. You’re working with human beings. Even the most hardworking, honest human being is still prone to mistakes. That’s just the way it is. I feel like every time I eat out, I’m putting myself at risk. You can’t control what other people are feeding you.

Here, I’ll give you a great example. My husband and I went to Philadelphia this weekend. We ate at Legal Seafoods. By the way, they have a great gluten-free menu and their menu actually says Celiac, not gluten-free on it. So the manager brought my food out. I had a great experience. So I’d highly recommend them.

We ate about 5:30. We got back to the hotel. My husband wakes me up at midnight who’s definitely allergic to nuts. His face was swollen. He had hives all over his body. We had to run to Walmart to get Benadryl because there must’ve been some kind of nut in his meal or cross-contamination of something. If he would’ve actually eaten nuts in his meal, he would’ve noticed immediately. We would’ve ended up with the EpiPen, using an EpiPen. But the fact that maybe it was just something that got caught in his dish – and we’ve only this happen twice and we’ve been together for almost nine years.

I mean, you can’t trust anybody. You just can’t. I’ll tell you, especially a cheap restaurant and a busy restaurant are the worst culprits.

Andrew:                Yeah. Well see, I’m sure you’ve read about the Jamie Oliver, that guy that does the Food Revolution or whatever. I’m just going to tell a story real quick. There’s a lady, I think she was like 38 years old. She had Celiac disease. She went out to eat at his restaurant and his restaurant clearly had gluten-free options. She ordered gluten-free pasta. She got it back and she ate it. It probably tasted really good. Then she got sick. I guess the server had said that they thought that it was – she had mixed it up and thought that it was the vegetarian option or something like that. So the lady ended up suing and winning over Jamie Oliver’s restaurant or whatever.

Rebecca:               Oh, I thought he got fined by the health department.

Andrew:                Oh okay, he got fined. Did he got fined?

Rebecca:               Yeah. I don’t think – I mean, I’m sure a lawsuit is coming.

Andrew:                Okay, so he got fined £8000 or whatever. So I asked you about how you go about eating at a place that I would say is supposedly looks like it’s legit gluten-free and you said you don’t trust anyone. You ask all the same questions that you would in some other place.

I think that’s really important because that goes back to making excuses, “Oh, you know, I got gluten’d this weekend” or something like that. Well, did you go through your checklist of figuring out how safe this place actually is. One thing I would say is when I go out to eat, I really – for me, going out to eat now, it’s even more of a luxury, not even a luxury, it’s more of like something I really, really look forward to. If there’s a place that’s like legit gluten-free, I’m stoked to go there. I’m happy on my way over there. I’m happy when I’m there. I’m happy when I back.

So I try to go in there just being really nice. Hopefully, I get a server that’s having a good day that day. I talk to the hostess. I explain to the hostess, explain to the person serving me. I reiterate about gluten-free before I order, after I order and then once I get the food. “Okay, I just want to make sure this is gluten-free.” I think for that lady, it’s like, “I’m not telling you how to live, but here’s some information for you.”

Just like they say, when you go talk to someone or you meet someone, I think it takes seven or eleven times before you actually remember their name. So I would take that into real life. Gluten-free, someone that I just met, they’re a server like you said, maybe they’re having a long day, maybe they’re having a good day, maybe they’re having a bad day, maybe they’re brand new, maybe they’ve been in there for a long time – you don’t know what the situation is, you don’t know who they are and may not fully understand what gluten-free is.

So if you just say one time, “Oh yeah, I’m going to have this off the menu” and you don’t even point out, “Okay, this is a gluten-free menu.” I let them know that you know that you’re ordering off the gluten-free menu and it needs to be gluten-free. If you don’t, if you just go in there and be like, “Oh, you know, I’m just going to order off the gluten-free menu. I’m not going to say I’m gluten-sensitive” or “I have Celiac disease” or whatever and you just assume that because it’s in the gluten-free menu, you’re going to get it gluten-free, I think you’re making a huge mistake.

So you have to make these extra steps. It’s no longer just like, “Oh, I’m going in and out. I’m going to go eat and just leave just like everyone else.” It’s for you. It’s finding a place that’s safe and then going through your checklist of every single time that you go eat.

It’s not going to get any easier. The only way it’s going to get easier is you feeling more comfortable with going through the steps. I feel like a lot of people feel – I have a strong feeling that a lot of people don’t go through all the steps because they feel weird about it. They feel like, “Oh, you know, all these other people who have been going gluten-free to like lose fat or whatever,” they don’t want to  feel like one of those people.

More people know about losing gluten-free, “Oh, it’s a healthy thing” than more people knowing, “Oh, gluten-free. It’s for your health. It’s not a healthy thing.” So yeah, I just wanted to…

Rebecca:               Yeah. Well, a couple of things. One, I’ve trained restaurant staff here on Columbus. For them, they get really confused because they’ll have someone come in, tell them they have Celiac disease or tell them they’re gluten-free, so they bring out the options on the menu or they ask the chef what options are available for them and they get out of their way to tell them this stuff. And then the person will order chicken parmesan and say, “Forget it! I’m just going to eat this anyway.”

So again, going back to eating it when you are, that’s leaving an impression in all of those people’s minds and restaurants, that then it’s not really as big of a deal as we say it is. And so that waitress admitted that after she’s had a couple of people do that, she just doesn’t take it as seriously as she used to because she said she had so many people coming in that were just – you know, they wanted to order gluten-free. They said they couldn’t eat gluten and then they ate the bread on the table. She’s like, “Well, wait a minute. Maybe this isn’t as big of a deal as I thought it was.”

The second thing, every single time that I’ve been gluten’d – well, not every. I would say that 90% of the times that I’ve been gluten’d are either because I didn’t do my research before I ate something or I let my guard down and didn’t pay attention to what I was doing, whether I’m a big group of people and I’m just trying to order of the gluten-free menu and I’m not going through my whole routine or I maybe forgot to ask a question about a dedicated fryer or something like that. Inevitably, those are the times that I end up getting sick.

Andrew:                Yeah. See, you just talked about something that I think I’ve mentioned in the last podcast with Cathy Fogada about how I met that guy that was Paleo and he was like, “Oh yeah, I ordered gluten-free at the restaurant,” I was like, “Dude…” – he was cheating on his Paleo diet when I was with him. I could imagine him going to a restaurant and saying ‘gluten-free’ and then be like, “Oh, grab me a beer or something.” He’s not a bad guy, but I just feel like sometimes people – what do you call that? Defaced or defamed. The word is ‘gluten-free’, you should understand what gluten is and what gluten-free actually means, why are people eating this, why are they eating this way. I think that you should have a really good understanding before you go throw those words out or say, “I’m glute-free.”

To those people. I guess I’m probably not talking to you, the listener, because you know – and even if you don’t, if you’re listening right now and you don’t know the definition of gluten or what gluten is, I encourage you to go google it. And don’t go to some random website. You can go to healthnowmedical.com. Health Now Medical Center, just google that. There’s a lot of real information about actual gluten from a doctor that specializes in there. I don’t know, just don’t go to any random website for information especially what is gluten-free and what is not. There is a lot of bad misinformation out there, which we’ll cover in another episode, which you’ll probably be shocked.

So yeah, I think that’s it for the topic. I want to move into news & updates. As of this recording, there’s one review on – actually, I think there’s three reviews on iTunes. One where someone actually wrote a review. I think there’s three 5-star reviews. By the time you’re listening to this, you probably already are getting my email.

So basically I would like for you to write a review in iTunes. If you have iTunes, go in there and write us a review, 5-stars would be highly recommended. By the fifth episode, I’m going to choose five reviews that I feel are the best reviews. I will contact you guys and I will give you each a tote bag, the ‘We Are Gluten-Free’ tote bags I gave away probably about a year. And I have I think 20 in my closet. So they’re not for sale. You can’t buy them anywhere. They’re going to be like exclusive tote bags. They’re good for when you go shopping and stuff, grocery shopping.

So if you like this podcast, I really encourage you to go to iTunes and leave us a review. We would really appreciate that.

Do you have any news or updates, Rebecca?

Rebecca:               I don’t. I just wanted to say today’s date is May 21st. My heart totally breaks for the Oklahoma tornado. The devastation there is incredible. The rest of the month for May, I am going to donate 20% of sales from my shop on my website, prettylittleceliac.com/shop. Anything you buy between now and May 21st 2013 and the 31st and of this month, 20% of all the sales will go directly towards the Red Cross relief fund for them.

So that’s my big news right now, I guess.

Andrew:                Oh, that’s nice. What can we find at your shop? What do you have for sale?

Rebecca:               I have Celiac awareness bracelets. I have Celiac awareness headbands. That’s what I’ve got right now. I’m working on some really awesome t-shirt designs, but they’re not ready yet. So once those are ready, they’ll be on my shop too, but that’s all I got now.

Andrew:                So is it’s only chick stuff? I can’t go buy there?

Rebecca:               Well, I have like green rubber awareness bracelets. I mean, you don’t have to buy one. I will just send you one since you’re my co-host, but yeah I have rubber bracelets. I have green stretched bracelets with the silver Celiac awareness ribbons. And then I have silver bracelets with the Celiac awareness ribbon, but the silver ones are a little bit large and I got some little rings to make them shorter if people wanted to do that. So that’s what I’ve got on my site right now.

Andrew:                Cool! Alright! And now I’m going to jump into the listener feedback. This is the third show now, so we have some feedback. We have a review on iTunes, 5-stars from Love2bMom. I’m pretty sure this is Diane Gewant. She says, “I have always been a huge Andrew Cordova fan.” Thank you.

Rebecca:               Fan club!

Andrew:                Yeah. No, listen to this. “My whole house knows him as a mini-celebrity. To hear that there is now a podcast? Rock on! My little guy and I just finished listening to the third episode and I loved it. I think it’s important to share stories because everyone is so different. I, for one, have a similar story to Andrew, which surprised me. I’ve never met anyone with the never-ending unhelpful story related to skin and stomach issues. That alone is hope that I’m not crazy.” You’re not crazy, Diane.

Rebecca:               No, you’re not crazy. There’s lots of us out there.

Andrew:                And then she goes and says, “I highly recommend this guy. He helps us GF survivors know that we’re not alone and get the word out. Thank you both and I look forward to future podcasts.”

Rebecca:               Thanks, love2bmom!

Andrew:                Yeah, thank you. Thank you very much, Diane. And then, we also have Michelle. She write in a blog. “I really enjoyed your podcasts. I have digestive issues when I’m eating wheat. I will be getting tests next week. I’ve stopped eating gluten for three days and I’ve noticed that my stomach feels better. I have also noticed that my skin/face clears up. I’m really curious to find out what my test results will be. The podcast was very informative.” Thank you, Michelle for leaving that comment on the website.

I have a couple of more comments to read. One was from Linda Affleck. “It was good.” She said, “I tried to post earlier on Facebook,” blah-blah. “When I found out I had Celiac disease, I also found that I had…” – oh actually, here we go. “I had the same situation as Rebecca. When I found out I had Celiac disease, I also found out that I had rheumatoid arthritis. Autoimmune disease sucks.” Yes, it does suck. “Good thing we are having more and more people out there who are trying to bring national aware of gluten intolerance. I wish I had known about this problem at age 15 or even before that. I’ve had problems for years, but no one knew what was really going on with me. In my heart, I know that I probably will not have developed all these problems I have now if only I and my parents had known about this problem when I was a kid. I thank for you from the bottom of my heart for spreading awareness of Celiac disease.”

Yeah, thank you for that comment, Linda. We definitely are on a mission to spread awareness about gluten intolerance and Celiac disease.

Rebecca:               Yeah, if anybody out there listening, I think Andrew and I bring a really great dynamic to this since he’s gluten-free for health reasons and I am for autoimmune because of Celiac. So any of you listening, my website, prettylittleceliac.com has tons of information just about the mental health component, the physical component, ideas for foods, how to get started, everything on there. You can tweet me @prettylilceliac. ‘Pretty little Celiac’ was long, so I had to shorten it. But tweet me questions or anything like that and find me on Facebook and I hopefully can help someone with something about this because that’s the goal.

Andrew:                Yeah, definitely. And you’ll probably want to contact Rebecca before you contact me. She’s way more responsive and way more active on social media and stuff. Yeah.

A couple of more comments. Mary Anne Bolton Horsis says, “It was good to hear your voice. Now I can tell you really are grown up, not the boy in the picture from an old Celiac.” Actually, maybe I look really young in that picture, but I still look – honestly I look the exact same way in that picture as I do right now. People always tell me that I look really young. I usually just talk to women at the bank. That’s probably the place that I talk to the most women or ladies.

Rebecca:               Can you put some money on my bank account the next time you go since you go often?

Andrew:                Only if you bank at Bank of America. If not, probably not.

Rebecca:               Darn! I can start if you’re going to put money in it.

Andrew:                I don’t think so. Probably not, probably not.

Rebecca:               Darn… darn…

Andrew:                But anyway, yeah, I feel like a lot of people think I’m really, really young. I was at the bank and this girl asked my age. I told her to guess. She thought that I was 20 years old.

And then the other day, I had a soccer game. The girl at the – she was the [inaudible 00:38:12] at the front desk – two girls actually, they asked me (they play soccer for a local college), “Oh Andrew, how old are you?”

I was like, “Guess.”

They’re like, “Twenty-two.”

I was like, “How old are you?”

They’re like, “Guess.”

I was like, “Nineteen.”

Yes, they were 19 little girls and they thought I was 22. I haven’t told either one of those girls how old I am.

Rebecca:               I mean, if you’re not 70, I believe that you probably are a normal age.

Andrew:                I’m young. I’m young.

Rebecca:               You’re 19?

Andrew:                No, I’m not. No, I’m 26. But yeah, people always tell me that I look young and I feel good about that. But anyways…

Rebecca:               You’re totally off on a tangent.

Andrew:                Yeah. Celiacs. Sarah Henderson says, “Very interesting. It helps to hear other’s journeys.”

And then froglady, Renee says, “Just go through listening and I loved it! Thanks, guys.”

Sandy Hoffnoster says, “I just finished listening. Great show! Thanks for sharing.”

And Jill Worschen – I probably butchered that last name – says, “[Inaudible 00:39:12] gluten-free. I really appreciate the honest discussion of what it takes to take on this lifelong challenge. Looking forward to future podcasts.”

So that’s the feedback. If you want to leave feedback, there’s now this thing called SpeakPipe on the website, GFMagazine.com. This will be GFMagazine.com/3, just the no. 3. You can go there and click on the SpeakPipe button and actually leave an audio recording, just a comment or just a question, whatever you want to say. We will play back that audio recording on the podcast and answer your question or just listen to whatever you have to say.

You can also search gluten-free podcast in iTunes. We should be no. 1 by now. Leave us a 5-star review on there. Leave us a review. Write some comments. You can go back to the blog like I said and leave us a comment there. We’d really appreciate all the feedback.

With that said, let’s dive straight into the quotes. My quote for this week is:

                                    Ninety-nine of failures come from people who have the habit of making excuses ~George Washington Carver.

This goes back to hammering the same thing we’ve been talking about all day – making excuses. To stop making excuses, you have to change your mindset about why you’re actually being gluten-free. There’s a reason why. It’s not something that you can feel that this is a lifelong thing. You’re going to make bad decisions along the way. Everything is not going to be perfect overnight. It’s a lifelong challenge. Just don’t get in the habit of making bad excuses because you don’t understand why you are doing this.

Rebecca:               Mine is:

If you’re going through hell, just keep on going.

That’s so true for this disease. It’s going to be hard. You just got to push through and keep going or else you’re going to end up stuck here. So you just got to keep moving, trying new things, experimenting, going on adventures and living your life as normal as you can without putting yourself at harm’s way on purpose.

Andrew:                Is that an original Rebecca Black quote?

Rebecca:               No. Actually my grandpa used to say that. I’ve seen it on magnets a lot. I don’t really know where it came from, but – sure! It’s mine.

Andrew:                It’s yours. Okay! I think it’s a good one.

Rebecca:               Why not?

Andrew:                I think it’s a good one. It’s like if you’re going through something bad, just keep on going. I feel like if you claim it a failure, you’re just going to be miserable for the rest of your life. There’s something at the end of the tunnel, continue going.

Rebecca:               Right, absolutely!

Andrew:                And then we’ll move into the lifestyle tip. My tip this week is going back to what Elyse Wagner was talking about. She said if you’re feeling deprived of a certain food, think about the food and what is the emotional connection? What is the connection to that food that is making you feel so sad about not having that version of that food again?

I challenge you to think about it and confront the emotion and the connection that you have with that food before you decide that that food is going to hold you back and keep you sad.

The disease already sucks. Being gluten-free – okay, it sucks enough. You don’t want to be reminded every single time you want a certain food that you’re sad because you can’t have it or it doesn’t taste like exactly the food that you had before. So that’s my lifestyle tip for today this week.

Rebecca:               Mine is stop eating gluten-free crap. It’s not good for you. It’s not bad for you, it’s not good for you. It’s nothing. They’re just mindless calories. Every major company I see that starts coming out with gluten-free foods rubs me the wrong way.

I fell into that trap. It’s so easy to just grab a bag of chips that you know are gluten-free because it’s something you can eat and you’re hungry. If we spend a little bit more time focusing on foods to use as fuel and healing for our body and energy versus what’s quick and easy, it would make our lives so much better.

Andrew:                I would say 100% amen to that! I almost started a food box business selling crap basically to your doorstep. I didn’t go through with it because I feel like I have a conscience. I felt bad. My dad subscribed to a little food crap box that he gets per month and my dad is already over – he should not be eating anything that’s bad, but he does. He’s like, “Oh, did my box come in?” I’m like, “Are you serious?” He’s like eating cookies and stuff. And then he’ll like throw me something that says – you know, every once in a while, they try to be healthy and they’ll put like a gluten-free label on it or something. Sure enough, they’re gluten-free, but I’m like, “No.” I was like, “No.”

“But it’s gluten-free. You can have it.”

I was like, “But I don’t want it. I don’t really need that.”

He’s like, “No, but I love this box. You should make one.”

I was like, “You should really go through with that.”

Honestly, I feel like if I started a business and start sending out people crap every single month and give them more excuses to stick to just the, “Oh! The replacement foods. They’re replacement foods” or “I’m going to eat it because it’s gluten-free,” I feel like…

Rebecca:               Listen, if I can’t buy a regular Oreo, I’m not buying a fake one. I’ve bought too many fake crappy ones and I think I said this on our last podcast, but if I can’t have the real thing, I’m not interested anymore. I haven’t found anything that’s a suitable substitute for my favorite foods. It’s not worth paying $6 for a box of crackers or cookies or whatever. To me, it’s just not even worth my money. That’s how I feel about it.

Andrew:                Yeah, I would say yes. That’s why I still miss really good French bread. I have not found that perfect replacement yet. But yeah.

Rebecca:               I think for me, honestly, Chebe is the closest. I think if you cooked Chebe correctly, it actually…

Andrew:                It tastes really good.

Rebecca:               For me, it has the best texture. And I found that it just completely sits fine in my stomach. I haven’t had any problems with their products.

Andrew:                Yeah, I think it’s tapioca-based. I still haven’t tried it, but maybe one day I will.

Rebecca:               And they’re versatile. I’ve seen people – they post a lot on how creative people get with their products. I’ve seen people make Pizza Hut pockets with them and bread sticks and petas and all sorts of things. That’s what’s so cool about them. They’re so versatile. You can make them whatever they want. I’m not a spokesperson for them. I just happen to like their products.

Andrew:                Hmmm… yeah, all those things sound really nice if someone can make them for me.

Rebecca:               Oh yeah, that’s – hey! You said you liked to cook.

Andrew:                Yeah, yeah. I know. I like to cook, but like I said ‘cook’, not bake. Baking is turn on the oven, it takes a long time measuring. Those are things that are like – you know, I feel like if you bake some bread, you got to eat it right away. It’s not like I can make a meal on Sunday and then eat it all throughout the week.

Rebecca:               No. Especially the gluten-free stuff because it doesn’t last.

Andrew:                Yeah, and then re-heating the bread again like you re-heat it one time and then – I don’t know, it’ll probably turn dry again, so…

Rebecca:               Yeah. Alright!

Andrew:                Yeah, so I think that’s it. That’s a wrap for GFMagazine Podcast, episode no. 3. Thank you so much for listening in. We really do appreciate your time. We will see you, guys next week. Goodbye.

Rebecca:               Goodbye.

Andrew:                This has been another episode of the GFMagazine Podcast with Andrew Cordova and Rebecca Black. For more tips and advice on how to make living gluten-free more enjoyable, visit GFMagazine.com. And join the newsletter, it’s free!

  • Cathy Lengeling

    Topic of Excuses. Why on earth would one eat gluten on purpose if they had celiac disease? Took me long enough to figure out why I felt like I had the flu everyday of my life. The longer I am gluten free the easier it is to never feel deprived of anything. All one has to remember is how bad one feels and for how long.
    Gluten free in Wisconsin

    • Andrew Cordova

      Cathy, the sad fact is that most people that need to be gf don’t adhere to the lifestyle. I think that in the beginning it’s when most people have difficulty figuring out what is gf but after they’ve been well educated its up to you to keep yourself accountable for your own health. I often hear “but I love X so much” or “A little bit won’t hurt”, so unfortunate.

  • rebecca

    I am amazed at the idea people would risk a gluten exposure on purpose! I really relate to the point about taking care of yourself for yourself’s sake. Look at all the people who know they should exercise for better health, but never do. I usually just starve rather than mess with food on an off day. Still working to set up fast meals for emergencies. Need a freezer!

    • Andrew Cordova

      I like your attitude Rebecca. You have to take control of your health and do what is right for your body.

  • Annie Gingrich

    It has been 5 years for me.
    I used to feel I couldn’t have anything good, and when I tried the one food that I craved with Rice in it, I even got sicker. I found, and purchased a recipe book by Roben Ryberg that has recipes without Rice in them at all, called “The Gluten – Free Kitchen”. Once I had that one and tried some of her recipes I also purchased “You Won’t Believe It’s Gluten-Free” by Roben Ryberg. She is not Gluten Intolerant but is a cookbook writer and makes her recipes to match or even be better than the original recipe she makes it to equal. I have to say that I have not missed out on good food since I have her recipe books. Roben is now also my friend on Facebook as well and I have kept up with her books that she has coming out too.

    I also use recipes from Elana Amsterdam’s book “The Gluten-Free Almond Flour Cookbook”. I also follow her on Facebook.

  • Marci Z

    I can’t imagine for a minute why someone, who actually was lucky enough to know the stem of their sickness, would consume anything they knew would auto trigger illness! Yes, it is so expensive, but since I have finally found an answer to all of my misery, I cut out and would and will continue to cut out frivolous ‘wants’ or ‘nice to haves’ simply to not be sick.