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| My mother, Olive and grandfather Martin Pinkett. circa 1934 |
Growing up in on the Eastern Shore of Maryland, there was no shortage of people who could “burn” (a term of respect that most African Americans use for people who have skills in the kitchen). The food was as diverse as the style of the cook. While everyone could prepare almost everything, each had their own specialty. For me, there was Cousin Louise’s potato salad, my mother’s fried chicken or crab cakes, Aunt Sarah’s vegetable soup….Aunt Elva’s chocolate cake, or my Cousin Bernetta’s chicken and dumplings…. and of course, my grandmother’s biscuits and rolls.
Further south, was my family in North Carolina; another region known for its own brand of good cooking. One of my father’s cousins was known all around Halifax County for her chopped BBQ and catfish fritters. She came up in the Jim Crow south, but she would always speak fondly of how Black and White folks would put aside some of their racial differences to come together around her BBQ. She once told me that good food was the best race relations in the world.
For those who grew up eating soul food or any version of southern-style cooking, they will agree that it is one of the great pleasures of life. Like all ethnic food, soul food plays an integral role in the community. This type of cooking defines us…gives us an identity that we can be proud of. Unfortunately, this same type of cooking has also been behind many illnesses ranging from diabetes to heart disease in African Americans.
Studies from the University of Maryland Center for Celiac Research indicate that the disease affects 1 out of every 150 Americans. That is up from original estimates of one out of every 7,000 Americans with the disorder. While Celiac is more common to those with Northern European descent, it can also affect African American, Asian, and Hispanic individuals as well. It is estimated that 1 in 233 African Americans are affected. Among people who have a first-degree relative diagnosed with celiac disease, as many as 1 in 22 people may have the disease. (http://www.umm.edu/celiac/)
Celiac.com states that Celiac Disease is often associated with type-1 diabetes, which is a major disease in the African American community. So, if you have Type-1 (even type-2)…or are pre-disposed, it is suggested that you also be tested for celiac. A simple blood test can help determine if celiac antibodies are present, however, there are currently no tests for diagnosing CD with 100% certainty. In other words...your blood test could come back negative and you can still have CD or some form of gluten intolerance.
If you have been tested and the tests were negative, but you still feel you have a bad reaction to gluten and other wheat-based products, one approach is to simply stop eating food that contains wheat flour or gluten. It’s challenging, but you may notice immediate changes like I did.
Be forewarned. It’s not that simple. Almost everything has wheat or has been cross-contaminated with wheat. If you are just starting out, you will find yourself spending more time the grocery store aisles than you want. The good thing is that more and more stores are offering gluten free products. While they are still a bit more expensive than their non-gluten counterparts, there prices are going down due to increased demand.
Of course (as I will always add at the end of each post), this blog is not a substitute for medical advice. If you think you have CD, are gluten intolerant, or just want the benefits of a gluten free diet, you should consult with your physician first. Also, this blog is not designed for people with heart problems, diabetes, other illness, or for those who have special restrictions in their diets. It is for those who need or choose to live a gluten free life without sacrificing taste.
Enjoy
