GFC

Feeling a bit achy?  Painful muscles?   How about fatigued to the point that it is virtually impossible to recharge your  batteries?  

These were some of the symptoms that Janell Farnsworth experienced while serving in the National Guard in Afghanistan.      She knew it couldn't be her age or physical condition.    She had been a runner and was conditioned to running in the guard.  She was in her mid-30's and the symptoms seemed off of what should be normal for her age.       

By way of talking to others with celiac disease, she raised the question about the possibility with physicians and was diagnosed nearly 2 years ago.   Now, a healthier and happier Janelle makes taking the path to a gluten-free life... a whole lot easier. 

Janell's Gluten-Free Market recently opened in Everett, Washington to cater to those seeking gluten-free foods.   Her store is stocked with 600 to 800 products that are 100% gluten-free.  Products range as they do in a traditional grocery - frozen, fresh, entrees, ingredients, beverages and even candy.    No searching, taking glasses on and off, no reading labels (unless you want to, of course) or waiting to ask questions to identify gluten-free products.    While the store is designed for those who are gluten-intolerant or have been diagnosed with Celiac Disease, it is also drawing those that are finding research on links between gluten and other diseases including Autism and ADHD.   

Customer's range from parents of 2 year olds recently diagnosed to senior citizens who have lived a gluten-free life and thrilled to find a one-stop-solution.      "It's been intriguing to listen to these customers, as they each have their own story of why they choose gluten-free", remarks Janelle Farnsworth, the owner.     She adds, "It has been a fabulous way for our gluten-free community to grow by sharing our knowledge and experiences".    For that reason, Janelle has also added a reading room to her store, which serves as a gathering place and is stocked with informational flyers and the latest books on the subject.   Customers are driving her purchasing and inventory by specifying products and true to their word, Janelle reports customers return to "shop their talk".   

Gluten is the common name for the proteins in specific grains and are found in all forms of wheat (including durum, semolina, spelt, kamut, einkorn and faro) and related grains rye, barley and triticale.   When people with Celiac Disease eat foods with gluten, it creates a toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed.  The symptoms vary by individual and often the disease is undiagnosed due to rather vague symptoms.    An estimated 2.18 Americans have Celiac Disease, which is a lifelong, digestive disorder of which Janelle says experts believe only 4% of that population is yet diagnosed. 

In the case of Janelle, she was diagnosed, but it was actually when she removed gluten, that it was clear the diagnosis was accurate.       Within a month, she went from fatigued to the point that she simply could not rebuild her strength no matter how much she rested, to feeling like she had felt in her youth.   When asked about how tempting it might be to go back to mainstream foods, she replied,  "It has only gotten better the longer I am on the gluten-free diet and I never deviate.  I am enjoying my good health, energy levels and this new business enough to keep me far from gluten for the rest of my life."    

Janelle's Gluten-Free Market is the only one in North Seattle and she welcomes those in the health community and those afflicted or who think they may be afflicted with a gluten intolerance to visit and pick up reading materials and try some of the food products.    The availability and inventory of gluten-free products is growing exponentially as a result of the awareness of a link between gluten and a number of illnesses.  

How would Janelle like to collaborate with others?      She's anxious to provide a venue for the Celiac Community to meet and learn in the North Seattle area.   She would like to stave off the same symptoms that plagued her for years and be an active resource for others.   She knows that people need help and she wants her store to be part of the solution.     Also, she has ordered a number of replacement flours for her bakery section and would like to collaborate with regional bakers on new blends and products.   Additionally, Janelle is interested in collaboration with regional restaurants, nutritionists and support groups in strengthening the supply chain of gluten-free products and gluten-free solutions.

This month (January), Janell's Gluten-Free Market is hosting its first educational program, featuring Dr. Stephen Wangen, Author of "Healthier Without Wheat".   The event is Friday, January 22nd from 7-8pm and conveniently located at the store.   Janell is hoping that customers and perspective customers use this opportunity to strengthen and grow a gluten-free community that has often been undiagnosed and challenged to find solutions to have a more normal and healthy life.  Contact Janell's Gluten-Free Market for Reservations.

Janell Farnsworth
Owner, Janell's Gluten-Free Market
7024 Evergreen Way Ste A
Everett, WA 98203
(425) 367-7998
www.janellsglutenfreemarket.com

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More About

Gluten Resources

Below

The Celiac Disease Foundation presents a celiac disease “awareness” brochure – Are You The ONE? 

Find it below as an attachment.

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Mayo Clinic Research Suggests Gluten Allergies More Common Now Then 50 Years Ago

by Sea Stachura, Minnesota Public Radio July 1, 2009

Rochester, Minn. — Celiac disease -- an allergic reaction to gluten - is four times more common today than it was 50 years ago, according to research conducted at the Mayo Clinic.

Mayo gastroenterologist Joseph Murray says one in 100 people now have the disease. He says doctors had thought the marked increase was a result of better screening, but the research suggests that celiac disease is truly becoming more common, paralleling other diseases like type one diabetes or allergies.

Murray says that suggests this could be an autoimmune response, or it could be that something has changed about gluten. "When it's not busy fighting infections in our environment it's up to no good and turns on ourselves or create autoimmunity. That's one theory," he said. "Celiac disease is unusual in that we know the environmental trigger for the disease. You have to eat gluten, the protein from wheat, barley or rye to get the disease. So another possibility is that something changed about gluten."  People with untreated celiac disease are also four times more likely to die earlier than people without the disease. Murray says people of all ages can develop the disease.

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