Gluten. It’s a hot topic everywhere in today’s society. But while many people are choosing to follow a gluten-free lifestyle, many others don’t have a choice.

 

The Bakers are a typical family from the Clearwater area with two little boys, Emerson, four, and Lincoln, three. The boys are like any other kids, running around, using computers and playing with their toys. The only difference is that Emerson and Lincoln are gluten intolerant. 

 

“After Emerson had graduated from baby food we noticed he had a rash which eventually spread all over his body,” explained Mickie Baker, the boys’ mom. “It was scabby and itchy and would never really go away.”

 

At a loss as to what was causing the rash, his parents had Emerson tested when he was two and discovered that he was gluten intolerant. They were advised to eliminate gluten from his diet and although it took a month and a half for it to completely leave his system, today Emerson is rash-free. 

 

Gluten intolerance, also called gluten sensitivity, is a condition in which a person reacts after ingesting gluten, a protein found in wheat, barley and rye. Symptoms vary widely and are also associated with celiac disease, a more severe form of gluten intolerance, so it’s important to see a doctor for a diagnosis.

 

Neither of Emerson’s parents are gluten intolerant, but when their second son, Lincoln, began getting the same rash Emerson had at that age, they recognized the symptoms.

 

“The hardest thing for us is attending events like birthday parties,” said dad Brent Baker. “The boys feel left out and get upset, they want what all the other kids are having.”

 

Even so the boys are generally very good. “Emerson knows what he can and can’t have,” agreed Mickie, “He doesn’t want to get a stomach ache. Once we let him have a cupcake on Lincoln’s birthday and by that night he had a rash and was complaining that his tummy hurt.”

 

Along with being gluten intolerant, the doctors discovered that Emerson is also lactose intolerant and allergic to pork, celery and processed sugars, so his food choices are even more limited. However, Micki was lactose intolerant as a child and outgrew it, so they hope the same will be true for Emerson.

 

While the boys’ daycare provides everything they need, when Emerson attends preschool his parents have to pack a lunch for him. They try to match what everyone else is having for snacks with gluten-free versions so he doesn’t feel left out. 

 

“The cost expense is the worst hardship,” expressed Mickie. “Although more and more places are offering gluten-free varieties they are more expensive than the traditional options. You learn your brands and you stick to them, you learn to read labels. I know where I can find gluten-free food, but I have to shop around because all the stores don’t carry the same things. Aldi’s now has a gluten-free line as do the local grocery stores, and Target and Walmart have a number of products also.”

 

Cheryl Johnson, natural foods manger at Coborn’s in Clearwater, offers advice for those looking to go gluten-free. 

 

“Get good at reading labels, because gluten is in a lot products that you wouldn’t expect to find it in, such as some spices, sauces and supplements. Depending on the severity of your intolerance, you may have to worry about cross-contamination, for example when French fries are heated in the same oil as breaded onion rings, or your chicken is cooked on the same griddle that a sandwich was grilled on.”

 

Coborn’s has a large selection of gluten-free products in their natural foods section of the store, including many kid favorites like cereals and cereal bars, crackers, cookies, cake and brownie mixes, frozen pizzas and even macaroni and cheese. The bakery area also has a selection of fresh baked breads, buns, cookies and donuts.

 

Johnson is available from 8 a.m. to 5 p.m. Monday through Friday to help customers that are new to the gluten-free lifestyle or just have questions. She is also able to place special orders and order by the case for customers.

 

“Although more places like restaurants are starting to offer gluten-free choices, sometimes you go somewhere and you have no options,” said Micki. “That’s why we’re so thankful that the boys aren’t more sensitive to gluten than they are. Still, we always have a backpack of snacks when we go out. Emerson is always asking, ‘Is that gluten-free?’ everywhere we go.”

 

When asked if she had advice for other parents of gluten intolerant children Micki had this to say, “It’s time-consuming, you can’t just grab something for them to eat. I make and freeze pancakes and French toast for quick breakfasts. You learn as you go. A lot of what we’ve learned is word of mouth, try to find another family that follows a gluten-free diet and ask them what they cook. The internet is very helpful for information and to find recipes. I also subscribe to Thrive Market, which is an online service that offers natural and organic products which they ship right to us.”

 

Emerson just smiled and proudly announced, “I’m gluten free!”