“You don’t realise how many things have gluten in them until you just want a packet of chips, and the spices in them get you admitted into a hospital!” Makaziwe laughed as she explained to Amazons Watch Associate Editor in an exclusive interview about her journey of living with gluten intolerance. Gluten is such a common element in almost all of our meals. Most of our staple foods almost always include gluten in them, making it a battle for people living with gluten intolerance or celiac disease.
In this interview, Makaziwe, who prefers to be called Mkay narrated the story of her journey from the moment she received the diagnosis to how she is living and working now. Mkay is now a high school teacher and is a living example of how allergies can interfere with your life but simultaneously force you to look into things you never considered.
AWM: When did you realise you couldn’t process certain foods?
Mkay: This is very tricky to answer because gluten is in almost everything we eat, so it took some time for me to realise that there are things I couldn’t process. It was actually in 2019 when I realised that I had a lot of sick days and was feeling fatigued, and I was just not well in terms of digestion. I didn’t go to the bathroom frequently, and I didn’t have regular bowel movements. That worried me a lot! So, I sought a nutritionist, which helped for a while, but then I got hospitalised, and that was when we realised that there was a real issue.
AWM: How was the diagnostic process?
Mkay: I did a multiple-allergy test. So basically, they took specific elements and specimens of known allergies and put them in your system. I reacted heavily to gluten. At first, I thought I had celiac, and then after some tests, it just turned out that I am severely gluten intolerant.
AWM: What is the difference between Celiac Disease and Gluten Intolerance?
Mkay: They are similar, but most Celiac disease patients suffer from Irritable bowel syndrome (IBS), a common condition that affects the digestive system, because of it. In my case of Gluten Intolerance, it presents itself in a way similar to being stung by a bee or eating nuts. My eyes swell, and I have a burning rash that makes my skin red.
AWM: What other symptoms do you have?
Mkay: Besides the rash that I get, I get constipated at times, and I get nauseous and dizzy. On most days, I can’t do anything usually because I have a splitting headache all day, of course, I can avoid most of this when I stick to my diet.
AWM: When you were diagnosed, what were you most afraid of?
Mkay: I was most afraid of losing a lot of weight because, in the beginning, I didn’t necessarily know how to manage my allergy. I thought I would not enjoy the finer things of life. I can’t just eat out or accept food from friends, and I can’t eat at people’s houses. I was afraid that my whole lifestyle would change, and I would not be able to enjoy life the way I used to.
AWM: Was it easy to adjust, and how did you do it?
Mkay: It was not easy! I am still struggling. I sometimes still crave the food I used to eat before my diagnosis. In the first six months, it was easy because I was afraid of the reactions, and my skin wasn’t blistered for some time. I was excited, and I tried some food with gluten, but I did not react as severely. So, for some time, I convinced myself that the doctor must have made a mistake and the diagnosis was wrong, but it all came to a quick end when the symptoms returned. I found myself in the hospital with the same diagnosis. It hasn’t been easy adjusting, but I am learning every day.
AWM: What’s your favourite ‘safe recipe’?
Mkay: My favourite safe recipe is brown rice and beans with chicken, but the chicken is only seasoned with salt, peppercorn, and this spice called Mother-in-law that I don’t react to. It sounds strange but finding a spice you don’t react to is one of the best feelings! My favourite snack is popcorn, and it’s so much safer. I cannot have corn chips because they have spices with gluten in them. I also love coffee and spaghetti Bolognese made by specific companies that produce gluten-free food. Fortunately, shops with gluten-free foods are multiplying, but they are pretty expensive, so it’s an occasional treat.
AWM: What advice do you have for other young girls with gluten intolerance?
Mkay: As much as you have this allergy, remember to live your life to the fullest and try new things in a safe space. Don’t limit yourself too much just because you have an allergy, and remember to be happy and have it in mind that you are not being punished. Try to keep to your diet because if you do not, it will affect you later, trust me. Love yourself and get into a good space where you can live life to the fullest!
Quotes:
My favourite safe recipe is brown rice and beans with chicken, but the chicken is only seasoned with salt, peppercorn, and this spice called Mother-in-law that I don’t react to. It sounds strange but finding a spice you don’t react to is one of the best feelings!
…most Celiac disease patients suffer from Irritable bowel syndrome (IBS), a common condition that affects the digestive system, because of it. In my case of Gluten Intolerance, it presents itself in a way similar to being stung by a bee or eating nuts. My eyes swell, and I have a burning rash that makes my skin red.
As much as you have this allergy, remember to live your life to the fullest and try new things in a safe space. Don’t limit yourself too much just because you have an allergy, and remember to be happy and have it in mind that you are not being punished.
Comments are closed.