A gluten-free diet (no wheat, barley, or rye) lifted me out of a state of chronic illness several years ago. While gluten sensitivity is becoming more prevalent, impacting up to 13% of the population1, I still regularly experience the joys of explaining my various food sensitivities to well-intentioned, inquisitive friends as well as annoyed, skeptical waiters. It’s a challenging tightrope to walk, sharing my health experience while stopping well short of the fuller more heartbreaking picture…the steady rise in chronic disease over the last two decades. Read more.
