Community Building in the Washington, DC area!!

SFP Editor: What is Celiac Disease? Lisa Murphy: Celiac disease is a condition that damages the lining of the small intestine. When people with celiac disease eat foods or use products that contain gluten (a natural occurring protein), their immune system reacts by damaging the villi found in the intestine. This damage affects the ability to absorb nutrients. A person becomes malnourished; no matter how much food he or she eats. Gluten is found in wheat, barley, rye, and cross contaminated oats. People with celiac disease must follow a gluten free (GF) diet. There is no cure.

SFP Editor: How did you learn you had Celiac Disease?

Lisa Murphy: I was severely anemic and they couldn't figure out why.

SFP Editor: How were you diagnosed?

Lisa Murphy: Trial and error, but it was confirmed via an endoscopy and biopsy. There are now blood tests, but most doctors will still use an endoscopy and biopsy to confirm.

SFP Editor: What has surprised you the most about Celiac Disease?

Lisa Murphy: How common it is! And how trendy it has become to eat a GF diet. I see no reason to eat a GF diet unless you need to. I am thankful for all the new products and that restaurants now have GF menus.

SFP Editor: What has been your plan of attack against the disease?

Lisa Murphy: I avoid the obvious and always bring GF snacks. When I travel I allow myself to taste the local cuisine. I choose to live GF. I know how much better I feel and so it's a choice that I make. I'd rather live a great GF life than an unhealthy life with gluten.

SFP Editor: How has your diet changed?

Lisa Murphy: I eat a lot more organic food and I'm creative. I've been known to eat grilled fish or a salad at 8 am local time – it's always 5 o'clock somewhere!

SFP Editor: How has your view of food changed?

Lisa Murphy: It hasn't. Dining has always been something that I enjoy with great people engaged in interesting conversation. That hasn't changed. I'm incredibly thankful for my wonderful friends and family that are so supportive; especially when we travel.

SFP Editor: What helpful tips do you have for your fellow gluten avoiders?

Lisa Murphy: It's always 5 o'clock somewhere! Be creative and choose to live GF (if you need to)!

SFP Editor: Do you miss eating pasta?

Lisa Murphy: Only ravioli; especially lobster and crab ravioli.

SFP Editor: What can you eat?

Lisa Murphy: Anything GF! Rice, potatoes, corn, tapioca, beans, vegetables, fruit, beef, chicken, fish, pork, chocolate, wine. Udi's, Gluten Free Pantry, the new Betty Crocker GF brownies, and GF King Arthur items are great GF products.