The more and more I interact with the real food world, the more I realize that food allergies aren’t just a hype.
I knew that shellfish and peanut allergies could potentially be deadly, but only because EVERYONE knew those allergies could be deadly. It was just a common sense thing.
But my family doesn’t have any food allergies, so it’s hard to understand and relate to those who do. I’m not trying to be insensitive here, just honest.
It’s like telling someone who’s recently lost a loved one “I understand what you’re going through.” Quite frankly, unless you yourself have lost a loved one, you have no clue the heartache they feel.
But you can empathize, and try to relate as best you know how.
That’s my situation with gluten. I truly don’t know what it’s like to have to be mindful of using two wooden spoons for two different batches of the same dish – because one has doesn’t have gluten and one might.
I have a friend though who is having to cut out all dairy – even the tiniest amounts – because her nursing son breaks out in severe eczema when she eats it. I see her struggle at pot-lucks and having to be extra creative in some dishes because of her son’s allergy. I empathize with her, and share in her victory when she finds a recipe that not only works with her son’s allergies, but also tastes good!
I had the honor of sharing a guest post at Whole New Mom this week, talking more about gluten-free sourdough and how even those with gluten allergies can still reap the benefits of this amazing bread. There’s even a few recipes included for when your starter has domed and is fully ready to leaven a batch of bread. Here is a very short snippet:
… I wanted to think about what it would be like to be gluten-free.
So I ate bread.
Two pieces, actually.
With a lot of butter.
And I realized how much I would miss it if I weren’t able to eat bread like this on a regular basis.
You guys know I had way more to say than that, so head over and read my post here. Leave your thoughts and ideas in the comments!