Tag Archives: gluten free acceptance

Accepting Change

“They always say time changes things, but you actually have to change them yourself.”

Andy Warhol, “The Philosophy of Andy Warhol”

A series of firsts  for my son in the last week has reinforced for me the changes my son has made as part of his acceptance of coeliac disease and a gluten free diet.

While he has had to make compulsory dietary changes, I am now seeing more subtle changes in his attitude to and ownership of his gluten free life.

So a week in the life of a teenage coeliac….

change shift

 

1. Eating Out

A group of friends were off to watch their mates play a game of rugby and then they were going to catch a bite to eat. His friends decided on  McDonalds.  Rather than eating another Quarter Pounder without a bun, my son took the lead and  volunteered an alternative : Zambrero’s – a Mexican style Subway with the majority of menu items being  gluten free. The meal was enjoyed by all.

2. New Food

I have purchased numerous varieties of gluten free snack/museli bars and in the main KJ has eaten one out of the pack  but asked for me not to buy them again.  On Monday, he came home from school with a snack bar wrapper for Food for Health,  Fruit Free Bars and asked “why haven’t you bought these for me before, they are really nice”.  A friend (non coeliac) had one in his lunch box and gave it to KJ to try. I have since found them in Woolworths in the gluten free section of the supermarket.

3. Revisiting  Rejected Gluten Free Foods

I made a loaf of fruit bread 12 months ago and KJ showed no real interest in it.   I have just been given free a packet of the same fruit bread mix and so decided to use it with the intention of my husband and I eating it.  Seeing the baked loaf, KJ asked “is it gluten free and can I have some”.  Twelve months does make a difference and this time around the fruit bread has been given his tick of approval.   It is a  Springhill Farm product well worth trying.

4. Left-Over Pasta Bake

In the list of gluten free lunch box suggestions given to us by the dietician, is left overs.  Many a time I have suggested left overs for the lunch box, but this idea was never well received. So I had  given up asking.  Sunday’s dinner of a Carbonara Pasta Bake was a winner and KJ asked that if there were left-overs, could he have them for lunch. In the quiet drive home from school, he told me that the pasta bake was delicious.

5. Visiting my Blog

My sons have shown mild interest in this blog but a few quiet words on a walk past me and KJ let me know that he had visited the blog and he implied that I was doing a good job.  However, I won’t hold out that he will ever agree to doing a guest blog for me.

So I sit and ponder ‘how times change’  and how time does make a difference BUT  more importantly how KJ has orchestrated change for himself.  I am so proud of him.

change socrates

 

Gluten Free – The Emotional Roller Coaster Ride

Very early on in my son’s Coeliac Disease journey, I realised that what he, and also me (the mother who was his main guide on this journey) were going through was a grieving process.  My son’s life was changed forever with those words :

“You have Coeliac Disease and it is a life-long condition that requires  you to be on a gluten free diet for the rest of your life.”

words11

We were on a roller coaster ride experiencing a full array of emotions: sadness, disbelief, fear, anger and loneliness.  We had our tears, our sleeplessness nights, our withdrawal into our safe gluten free cocoon, angry words and silence.

My youngest had lost something: his normality, his life as he knew it.  He just wanted “to be normal.”

As adults we forget about the rituals and traditions that are tied to food.  It can be something as simple as tuckshop on a Friday or a sausage in a blanket after Hockey training.  It can be grandma’s lasagne at Christmas or a McDonald’s quarter pounder with your friends.

And suddenly things have to change. The look, texture and taste of food changes.  Familiar snacks change.  Eating routines change and traditional foods transform.

Suddenly your teenager has to grow up.  They have to advocate for themselves when away from home. They have to learn how to talk with their doctor rather than their mother doing it for them. They have to learn to explain how they are feeling or to articulate to their parents when to back off and not make a fuss at the restaurant or the family celebration.

I am sure that you will find common ground with these stages and emotions.

Feelings

Denial

Teenager: I feel fine now.  My symptoms have gone away.  Anyway I don’t get symptoms all the time.

Parent: Maybe he had a false positive on his blood test.

Anger

Teenager: It’s all your fault mum because you made me get a blood test.  I just want to be normal.

Parent: Why did his two GPs and the paediatric gastroenterologist fail him?  Why wasn’t this diagnosed 12 years ago when we took him to the specialist?  Why didn’t I push the issue all those times we visited the doctor when he had stomach cramps and diarrhoea ?  Why did I let the doctors treat me like a neurotic mother who didn’t know what she was talking about?

Bargaining

Teenager: If I just stop eating some gluten, then I’ll get better and everything will be okay.

Parent: To doctor and specialist- our son is going on a school language tour to France in 8 weeks and we don’t want to change his diet dramatically just now! (We did develop an interim transition plan)

Sadness

Teenager: I just want to be normal.  How many more blood tests do I have to have? How many more endoscopies do I have to have?  For the rest of my life? I don’t want this.

Parent: The next two and a half years while he is still at school are going to be hard going for him.  Lunches are going to be an ongoing challenge. How do I make him  a happy teenager again?

Acceptance

Teenager: It’s okay, my friends understand.  I’d love a piece of normal white bread, but I won’t cheat because I don’t want to suffer the consequences.  I do have choices. I can have a social life.

Parent: I can do this.  I can make a gluten free bread even though I have never made bread before.  I can find the time to make wraps, sushi, slices, granola, pancakes.  We can get through this.

FACES

Somewhere along the way, my son has learnt to take control of his life and not let coeliac disease control  his life.  He has had sleep-overs and negotiated with his friends what he can eat so that they sort things with their family.  He has had a long weekend camping at a folk festival with a friend and his family and managed to eat gluten free and make good choices.  He has roamed the streets of Paris with his brother and found something, somewhere to eat that was gluten free and safe.   He has gone to a restaurant with friends and learnt to negotiate the menu and find something gluten free.

And along the way, I, his mother has had learn to step back and transfer control for his well being from me to him.

Are we there yet?  I am not really sure where we have to go or how far.  What I do know is that there are many more hurdles on this journey.

How is he going to eat gluten free while on “Schoolies”?

What happens when he moves away from home for university or work?

Teaching my son to take more responsibility with meals and teaching him the gluten free way around the supermarket.

Helping him not be embarrassed or angry when I question a menu item when eating out.

The journey continues but the roller coaster isn’t going as high or as low as it did 12 months ago.  Some weeks it is all smooth riding on the straight tracks.  And thankfully  there aren’t so many dark tunnels to negotiate.

I hope also that your roller coaster ride isn’t as scary anymore.

Gluten Free Bread Making Tips

1. Buy a heavy duty bread loaf tin. These are available from your state coeliac society.Bread Tin

2. Gluten Free breads must be cooled down before cutting.  If not, the bread will stick to the knife and make the inside of the bread gluggy.  For this reason you need to factor in an extra 1 hour cooling time when making bread for a meal.

3. Buy a good quality bread knife.

Panzanella

4.  For left over bread, place on tray in a 100 degree oven and dry the bread out.  You can then use it like a crostini, top with salsa or pesto, make a salad and break pieces into the salad like a panzanella (the dried bread soaks up the salad dressing and adds texture to the salad). Use your stick blender to make bread crumbs.