Gluten-Free Astrology: Scorpio (Born October 23 – November 21)

I’m about to make some easily-angered people really angry, but I can’t help but say this: scorpions are disgusting. I know they’re the symbol of the Gluten-Free Scorpio, but I can’t look at this Flickr feed for another second. Here, take this horrifying picture of a scorpion on a keyboard.

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Ewwwww.
Photo © jon.hendry | Flickr

Now that I’ve gotten that out of my system, let’s move on (if we can—Scorpios rarely do). This month is all about the GF Scorpio, and since you Scorpio types love spirituality, the occult, exploring the mysteries of the universe, I’m sure you’re pumped.

I could be wrong about that, though, because Scorpio is apparently the most commonly misunderstood zodiac sign. This makes sense, because the Scorpio I know best has never really struck me as controlling, jealous, brooding, turbulent, or dangerous. Guess Mom has just been presenting me with the “calm and smiling face she shows the world” all my life. I also never realized she was psychic.

On the other hand, any Scrabble or Words With Friends opponent would confirm that “fierce competitor” sounds about right. As far as psychic goes, she did usually seem to know, even from upstairs, when I was leaving the house without a coat.

Since I now know my mother has been hiding a vengeful, easily-enraged side, I’ll move on now lest I offend. Anyway, my dear envious Scorpios, you probably want me to focus on offending YOU. Here goes.

The GF Scorpio can be a bit obsessive and micromangerial, but is also flexible enough to rapidly adapt to (and gain control over) new situations. Obviously, therefore, you’re pretty good at this gluten-free thing. You may not have been particularly phased by learning you’d have to do it.

You believe in destiny, making you less likely than any other sign to rebel against the inevitable or go hunting for reasons why you can’t eat gluten (like birth month or breastfeeding…sorry again, Mom). But accepting it’s meant to be doesn’t stop you from aspiring to more. Imagination and persistence come together in you in just such a way as to convince you that your raised consciousness of gluten has also raised you to a higher purpose. You want to feed the gluten-free hungry (all of them), or rid the world of celiac ignorance (all of it), or find a cure for celiac—singlehandedly, of course. Magnetic, passionate, and just a bit domineering, you just might manage it.

When you care about something, you tend to dig deep, commit fully, and get your way. This month, try not to fall prey to a typical failing: wasting your energy on matters not worth it. Sure, you could spend your time convincing your local supermarket to stop shelving the Bob’s Red Mill vital wheat gluten in the gluten-free section, or running a smear campaign against the manager who rolled her eyes when you first made the request—and I’m sure you’d succeed in both. But could you not aspire to more?

I certainly hope you will, since your passion is an asset our community can’t afford to lose. Though you’re well known as a grudge-holder, you also remember and repay the favors you’ve been given. This month, look back on the times you (yes, even you) needed help from our fabulous community. Remember to give back.

chrysanthemum

One of your associated flowers is the chrysanthemum, which is a whole lot prettier than a scorpion.
Photo © Alex | Flickr

By the way, since you’re into this sort of thing, your magical birthstone is the topaz. It protects against enemies (fortunately, since you tend to make them) and illness (also fortunate—just think how many diseases you would have had on top of the one[s] you already do, without the help of your birthstone).

Your ruling planet is Pluto, god of the netherworld, so this month, though it’s a bit awkward, I must caution you to watch out for your…ahem…nether regions. Urinary tract infections are more common in folks with celiac, as is hyperoxaluria, and in GF Scorpios, the situation’s even worse. Luckily, cranberry juice is gluten-free.

Tons of visionaries, leaders, and all-around great people are Scorpios—GF to a greater or lesser degree. Hillary Rodham Clinton, for example, has been known to indulge in a gluten-free (vegan) cake in deference to her husband and daughter’s “gluten allergy,” as an NFCA brief delicately put it back in 2012Whoopi Goldberg shows no signs of going gluten-free but did find it in her heart to enjoy the GF pulled pork her old cohost Hasselbeck made for her (though isn’t pulled pork usually GF?). Finally, Meg Ryan‘s character in When Harry Met Sally is an icon (or nightmare) for special-diet restaurant guests everywhere.

Here are a couple more GF Scorpio celebs to prove how successful y’all are:

Julia Roberts

Julia Roberts

Julia Roberts, born October 28, 1967, is one of the highest-paid actresses in the world, which fits with her Scorpio ambition and ability to amass wealth. She also gets named one of People‘s most beautiful, like, all the time. Back in August of 2012, she was experimenting with a gluten-free diet, and though she claimed to her interviewer not to be “crazed” about it, I think we’ve learned enough about GF Scorpios at this point to know better.

François-Marie Arouet Voltaire

François-Marie Arouet Voltaire

Voltaire, born November 21, 1694, was not gluten-free so far as I know. However, notwithstanding his varied and successful intellectual career, he was often physically ill, especially with digestive issues, and stands accused by at least one biographer of being a hypochondriac (and depressed). Sound familiar? Perhaps if he’d lived today, he’d be a GF Scorpio after all.

And that’s it from me. If you or a friend are a gluten-free Scorpio, please share!

As always, the “information,” such as it is, in this post has been largely ripped off from The Only Astrology Book You’ll Ever Need, by Joanna Martine Woolfolk, which is in fact the only astrology book you’ll ever need (need here being a relative term).

See also: Aries, Taurus, Gemini, Cancer, Leo, Virgo, Libra

GF Scorpios, please direct all death threats for revealing your secrets to the comments section. Any and all other feedback is welcome, too.

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I have 100 blog posts and 100% awesome readers. Thank you.

This is my 100th post! In honor, I thought about listing 100 things that make gluten-free life worth living—but I couldn’t narrow it down. I considered 100 things worse than celiac disease—but after jotting down “cancer, earthquakes, and loneliness,” I decided it was a bit of a downer. Instead of listing, I wound up reminiscing.

When I penned my original farewell to gluten, I wasn’t sure where this blog would go. I wondered whether I’d have enough to say, or stay interested enough to keep it up. There have been times when I’ve slowed down, and times when I’ve thought about quitting. But something always draws my fingers back to the keyboard.

hands on computer keyboard

If only something also drew me to keep my fingernails as prettily maintained as these.
Photo © Anonymous | Flickr

Before I started, I said to my sister, “I think I’m going to start a blog about book characters who have celiac.”

“That won’t be a very long blog,” she said.

True. Luckily, I found I had more to say than, “What if Moaning Myrtle, or Mr. Darcy, or an American Girl had celiac disease?”

I’ve written seriously about books, food, hungermy own life, love, and doctors. I’ve gotten silly about messiness, sandwiches, brainfog, and the stars.

I fooled a few people on April 1st, got romantic on Valentine’s Day, and drew pictures on Celiac Awareness Day. I shared a cooking mishap or two, plus a success here or there.

Along the way, I gave up coffee, picked it up again, found a new apartment, and went to a bunch of fun events. Oh, and my tTG levels are down by at least 100. No big.

I’ve learned a lot about myself, health, science, writing, community, social media, and obviously gluten. It’s been great.

But what’s even better is the support I’ve received from all of you.

These probably aren't gluten-free. But I bet some of you have recipes that could make 'em that way. Photo © yeasaris | Flickr

These probably aren’t gluten-free. But I bet some of you could give me a recipe to make ’em that way.
Photo © yeasaris | Flickr

You’ve advised me on eating out, revealed your doctor horror stories, cheered me on when my results came back, shared your grocery shopping adventures, helped me write a letter to my doctor, and indulged me when I wondered whether packing peanuts have gluten.

Many of you maintain blogs of your own (which I follow), and that you take the time to comment on mine is nothing less than thrilling.

At this 100th post, I want to recognize you for all you’ve done to get me to where I am—as a writer, as a “celiac,” as a person. Thank you.

In return, I want to be sure I’m giving you the best I’ve got. I’m taking my cues from primetime TV and the POTUS: 100 episodes is the point at which a show is traditionally considered for syndication, and 100 days into each term is a time to assess the Prezzie’s achievement thus far.

So what I want to ask you is: how am I doing? 

– What do you like the most? What can I do better? If you’re new, what would convince you to stay?

– Do you hate that my links to outside sites always open in a different window?

– How do you follow my blog? Facebook, Twitter, email, RSS, or another platform? How many times a week do you check in?

– Do you have any trouble navigating? Do you read on your phone, and does it look OK?

– Do you want to work together on a post, series of posts, or another project entirely? I’d love to.

Please give me some feedback in the polls below, and/or leave a comment. You can also always get in touch by email; unless you’re a bot, I would love to hear from you.

Thank you again for your inspiration, advice, humor, knowledge, and support. I hope I’ll see you back for post #101.

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Thank you for your response. ✨

Ain’t no party like a celiac party

In fact, the only thing that beats a celiac party is THREE celiac events, back to back, like the recent and upcoming ones I’m about to describe. Am I right, or am I right?

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First, for everyone who’s been wondering whether our gluten-free paper mâché piñata held together…the answer is YES. Cornstarch + water pretty much = glue. It’s kind of gross.

Want to make your own? We used this recipe, and it couldn’t be simpler. A few tips, though:

  1. The recipe calls for boiling water, so be careful of tender little hands if you have kiddie helpers (not that you have to; as we can attest, it’s fun at any age).
  2. You’ll need to let the first layer dry a couple days before adding another, so start early.
  3. Paper is stronger than you think, so don’t add a billion layers unless you and your guests have a lot of rage to work out.
  4. We used to paint the shells when we made piñatas with our mom, but this time we glued streamers all over it and called it a day. How you decorate is up to you, but if you really want a gluten-free piñata, pick a GF paint.
Pinterest-worthy, no?

Pinterest-worthy, no?

For fear of it breaking too soon, we were overzealous in our double- and triple-layering, and the piñata ended up a bit too structurally sound. Instead of breaking, after many whacks it came loose from the ceiling, fell to the floor, and still didn’t break. Althea had to go Super Saiyan on it until it finally made like Humpty Dumpty and splat. (Yes, I feel those references belong in a sentence together.)

Our friends were way too cool/sober to rush for the gluten-free, nut-free candy once it hit the ground, though they did eventually saunter over to pick through it. (Tootsie Rolls, Starbursts, and Skittles, if you’re wondering, along with some shockingly good caramel apple lollipops, also in the Tootsie family, in green apple, Golden Delicious, and Macintosh flavors.)

No one filled up their goodie bags (who do they think they are? Grownups?), so we have lots left to give away to trick-or-treaters. We’ve hidden it from ourselves to help it last till Halloween. Do you give out treats at Halloween? Have you bought your stash already, and do you have to hide it from yourself, too?

I had my goodie bag at the ready, going up for my turn (with the mop handle bat).

I had my goodie bag ready, sure I’d bring the candy down on my turn…


...but then did not manage to hit the thing at all.

…but did not manage to hit the thing at all.

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Tonight Althea and I will be heading to another gluten-free party. If you’re in New York City, I hope to see you there! Tickets will be sold at the door for $30, cash or credit, and it’s for a good cause: a fundraiser for the Celiac Disease Center at the University of Chicago.
More details are available HERE, but most importantly, the event includes:

The organizers are clearly out to prove that, contrary to popular opinion and T-shirts, fun hasn’t died yet at the U of C. Perhaps it was the gluten-free diet.

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Finally, next Tuesday, I’m participating in another exciting event: a luncheon at Mehtaphor, part of NFCA’s GREAT Kitchens 10-City Chefs Table Tour. There I’ll learn about—and report on—what top chefs like Jehangir Mehta are doing to extend a hand to the gluten-free community.

Given that I’ve had restaurant training on the brain, I have some questions about GREAT I hope to ask. If there’s anything you’d like to know, let me know.

Chef Mehta is also serving up a gluten-free prix fixe menu on Wednesday, October 23rd, open to the public, so make a reservation through the Mehtaphor website if you’d like a taste.

Will you be attending the party or reserving a table at Mehtaphor? Any other exciting GF events coming up on your horizon?

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Scientists say: schedule gluten, save babies.

Hey new moms and moms-to-be, great news! Scientists have pinpointed the precise moment in your baby’s life when it’s acceptable to introduce gluten to his or her diet.

As long as you administer just the right dose of gluten no earlier or later than 3:42:18 a.m. exactly 126 days after your baby is born, he/she can’t possibly get celiac disease. (We don’t know yet about gluten sensitivity, sorry.) On the other hand, if you jump the gun or miss your cue, Baby is almost guaranteed to develop an autoimmune response to gluten, so get it right.

Don't mess up, now. Photo © Donnie Ray Jones | Flickr

Don’t mess up, now.
Photo © Donnie Ray Jones | Flickr

Sure, feeding gluten at that time goes against the World Health Organization (WHO)’s suggestion to breastfeed exclusively for six months to protect against gastrointestinal infections, decrease your baby’s chances of becoming obese, increase your baby’s likelihood of school success, and reduce your own risk of ovarian and breast cancer. But WHO are they to tell you what to do? You need to look at the big picture, and introduce gluten while you still can!

Oh, and should you follow the WHO’s other recommendation to continue to breastfeed for up to two years, then you’ll really seal the deal: the study demonstrates that babies who still latch on at age one may also be more likely to come down with a case of the celiac. Bummer!

The point I’m making, ladies, is that it’s up to you to prevent the spread of this celiac epidemic. So whatever you do, don’t focus on what seems right for your child’s and your own individual well-being. Your son wants to gum on a crust before the precise moment when it’s acceptable for him to do so? Tell him no! It’s how kids learn. Your eleven-month-old daughter still thinks breast is best? Wean her fast! Keep in mind that mother knows best, except when science does.

It’s too late to avoid passing your child the celiac genes. But you can make it right by timing it right. When it comes to introducing gluten, you must delay, delay, delay, and then ACT FAST. Keep that bread box stocked, and don’t be caught sleeping at the appointed time. In fact, set your alarm now.

Don't let Baby be caught sleeping, either. Photo © Yoshihide Nomura | Flickr

Don’t let Baby be caught sleeping, either.
Photo © Yoshihide Nomura | Flickr

The fate of your child is in your hands (and breasts). Celiac disease prevalence is increasing, and it seems mothers are to blame. Don’t become part of the problem.

If today marks day 127 of Baby’s life, then sorry, you’ve already flubbed it. You can always try again on your next child; science is all about learning from mistakes. Then again, having a sib with celiac disease will pretty much doom any future offspring, too, so you’d better not worry about it too much. After all, when it comes to ruining Baby’s life, getting stressed out is another surefire way.

For more totally-not-overstated headlines about the latest too-small-sample-sized study of a possible celiac risk factor by not-even-completely-convinced-themselves researchers, check out:

I’m glad research on causes of celiac disease continues. Still, I think sometimes we get so excited that science is paying attention to us that we give studies more weight than they deserve (even more than the researchers tell us to give them).

Confusing, isn't it? Photo © Alpha | Flickr

Confusing, isn’t it?
Photo © Alpha | Flickr

This was the latest in a patchwork of conflicting, insufficient studies on celiac disease triggers (and on breastfeeding). Most of the articles do include cautions about study limitations and conflicting existing research. But the headlines are pure mommy (sorry, “parent”) guilt.

Don’t you just love journalism?

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