Hi, I’m Erynn.

linkedinWhen I was 18, I was diagnosed with an MTHFR gene mutation and Celiac disease. This diagnosis significantly changed the way I treated my body, and the most difficult change for me was adjusting my eating habits. I stopped eating gluten, pork/beef/red meat, and foods containing folic acid. The longer I was off of these foods, the more sensitive to them I became, which made the symptoms that much worse when I accidentally slipped. Today, even a crumb of something containing gluten can make me sick for days, and the other sensitivities lead to splitting headaches and fatigue. I decided that making my own food, in my own kitchen, where I could be sure that it was a safe environment was the best course of action. And thus my cooking frenzy was born.

Gluten free doesn’t have to mean bland! This blog is an online collection of delicious proof that living with dietary restrictions can still be enjoyable. The food and drinks that you see on this blog will be:

  • Gluten free and Celiac Friendly
  • Free of pork, beef, and other red meat
  • MTHFR friendly

I am no chef, and I am no expert. My process involves finding recipes that sound good, adapting them to fit the parameters set above, and usually adding extra garlic.

What is MTHFR?

MTHFR stands for Methylenetetrahydrofolate Reductase. Aren’t you glad it’s abbreviated?

MTHFR is a genetic mutation that has several health implications depending on which version of the mutation you have. In my case, MTHFR means an inability to get rid of toxins in the body, digestive issues, various food sensitivities, a weakened immune system, a higher susceptibility to autoimmune diseases (such as Celiac), and difficulty absorbing and processing nutrients correctly. I am learning how to cope with my symptoms, but making conscientious food choices is almost as effective as medicine.

What is Celiac Disease?

Celiac Disease is an autoimmune disorder. People who have celiac experience serious health complications from eating foods containing gluten (found in wheat, barley, and rye). When a person with celiac eats something with gluten, their body arms an immune response that attacks the intestines, causing potentially permanent damage. This intestinal damage can lead to chronic pain and issues with nutrient absorption. After 18 years of eating gluten almost daily, I have a lot of intestinal damage to try to reverse. Now, my diet is 100% gluten free; I even have my own separate toaster so that not even a crumb of gluten will get into my food. In addition to that, I take several supplements to help in the nutrient absorption and digestive healing processes. Luckily, I have very few symptoms from my Celiac Disease as long as I avoid gluten completely!

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