When I tell other parents that my 11-year-old son is living gluten free, I am inevitably met with one of three questions:

1. What does that mean?

2. Why?

3. Does he have Celiac disease?

To answer:

1. It means that none of the foods he eats contain wheat or “gluten” — a type of protein that tends to exist in wheat, barley and other carbohydrates, and which gives dough its elasticity. This includes cookies, cakes, pizza, breads, pancakes, pasta and most cereals.

2. Because we believe gluten was impacting his digestion and focus.

3. No.

Although gluten by itself is not necessarily bad for one’s health, it is estimated that from 1.5 to 4 million people in the United States have problems digesting it.

There is a difference between gluten sensitivity and Celiac disease. People who are gluten sensitive can generally eat it without any serious ill effects.

Celiac is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. When people with Celiac disease consume gluten they often feel quite ill. A blood test can usually confirm Celiac.

It was during a visit to a local homeopathic physician that the suggestion to remove gluten from my son’s diet was initially proposed. At the time he was 8-years-old.

A bumpy rash on his upper arms, some digestive concerns and difficulty maintaining focus and controlling his impulses at school, were the factors which led the doctor to make the recommendation.

Given that my son incessantly craved wheat products — a sign of gluten sensitivity — and that his diet at the time primarily consisted of pizza, pasta, toast, cereal and an undying passion for both stuffed shells and bagels, I viewed the removal of these items to be akin to slowly starving him to death. 

Determining it was not worth the trouble and angst, we declined to follow through.

A year or so later when the concerns had yet to improve and when another physician also made the recommendation, we decide to give it a trial run for two months. Admittedly, some bribery was involved.

In view of the fact that those two months fell over the winter holidays – making it especially challenging – we offered a special “bonus” upon completion as incentive.

Over the course of those two months the rash did dissipate, his digestion improved and his teacher commented that he seemed more focused. It was frequently difficult, especially when his siblings and friends were eating things he could not.  Nevertheless, he was quite the trooper and he even decided to extend the two months a few weeks longer because he liked how he looked and felt.

What I discovered is that there exists a world of delicious and satisfying gluten-free options.  

With sauce and Parmesan cheese, gluten-free pasta can taste the same as wheat pasta, desserts and pancakes taste no different, breads can be palatable – at least the bread-mix options, and there are many fine pizza alternatives. My Place Restaurant offers an appetizing gluten free pizza. 

The only item we are still in search of is a tasty gluten free bagel.

Although many parents and physicians feel there is a link between gluten sensitivity and attention and learning difficulties, the link has yet to be proved scientifically. 

Newtown naturopathic physician, Dr. Shawn Carney, has had extensive experience treating both Celiac and gluten sensitivity. It is not uncommon, said Dr. Carney, for kids to consume foods to which they are sensitive without even realizing it. 

Symptoms of gluten sensitivity, according to Dr. Carney, can include:

• Fatigue
• Headaches
• Joint pain
• Weight loss
• Diarrhea, soft and bulky stools in infants and other gastrointestinal problems
• Bloating
• Short stature (More common with Celiac Disease.)

Agitation within the body, said Dr. Carney, can carry over to mood, which can affect a child's ability to concentrate.

An IgG test, said Dr. Carney, can often determine the foods to which a child may be sensitive.

My son ultimately went back to wheat products once summer came. Although he did fine, this past February he declared on his own that he wanted to go wheat-free again. 

His reasons: He felt it may help his soccer skills and he had noticed a re-emergence of his rash. His teacher recently mentioned that he seemed “calmer.” 

Coincidence?  I’m not sure. Nevertheless for the time being I think we'll stick to it.

Following are some of the gluten-free products we have found to be worthy of mention:

• Breads by Anna:  The pumpkin and banana breads are wonderful and the maple pancakes are some of the best we’ve tasted. (My older son who refuses to partake in the gluten free world even admitted that these were yummy.)
• Bob’s Red Mill:  The cakes and cookies are comparable to any flour based products.
• Envirokidz:  The Koala Crisp has become a personal favorite of my non-gluten-free daughter. The Gorilla Munch is quite good as well.
• The Gluten Free Pantry offers a huge selection of gluten free products.  Some of our favorites: Dr. Schar’s Ready Made Pizza Crust,  Annie’s Rice Pasta & Cheddar, The Tinkyada Pastas and the Bakery on Main Peanut Butter Chocolate Chip Granola Bars.

Caraluzzi's and The Big Y also carry many of the above products as does Food Works in Monroe.

Once you start talking to other parents, you realize others share similar experiences.

When Newtown mom, Pam Buchler's son Jack contracted a skin disease called "moluscum" — a condition in which patches of little bumps appear on the skin — she spent a year taking him to dermatologists who administered often painful treatments.  

She eventually took Jack to a naturopathic doctor who advised taking him off wheat. These skin rashes, the doctor said, usually erupt due to a weakened immune system. When a body has an aversion to something — in Jack's case, it was wheat — the body will fight that rather than the skin issue.

Pam followed the doctor's advice and within three weeks the moluscum cleared up.