I realize that I can’t share in eating the bagels and homemade baked goods during our weekly morning staff meetings, and often I decline invitations for lunches at the local sandwich shop with my coworkers. I’m used to not being able to eat a lot of what’s placed in front of me. I’m used to checking ingredient lists, checking online product statements, and reading about my fellow celiac’s opinions before trying something new. Food is no longer easy, and eating is no longer mindless. So, it doesn’t feel like a big deal when I have to pass up the endless stream of baked goods passing before me at these meetings, but I realize that it does affect my affinity for my workplace and my connection with my coworkers. My mother-in-law writes a blog about employee morale, and she recently wrote a post dedicated to this issue for Celiac Awareness Month. Of course, it’s easy to get frustrated with coworkers, but it’s always more rewarding to educate others about celiac rather than letting annoyance get the best of you. In celebration all of the fabulous people living with celiac disease, I challenge you to share a gluten free treat with someone at work this month. Maybe they’ll ask you for the recipe!
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{ 2 comments }
I’m in my first gluten free month. A co-worker recently badgered me about taking precious fridge space with my brown-bagged lunch, saying I’d have to learn to bring food that doesn’t need refridgeration. She and several others have threatened to remove my lunch from the fridge and are offended when I advised that they cannot use the salad dressing I left in the fridge due to cross-contamination issues (I was very tactful – I’m in HR and have the skills to deal with these issues).
Do you have some tips on how to educate co-workers on food sensitivity issues? Since I haven’t had anaphalactic shock I guess I’m not taken seriously (and will have to lug the salad dressing back and forth; I know a losing battle when I see one).
I want to preserve workplace relationships and not make this a big deal. GF is what I do; it doesn’t define me and I hope I’m still me.
Leslee
Hi Leslee,
I have recently determined that I am Celiac. I’ve known that I am, wheat, then gluten intolerant since 2002/03. I don’t need scopic put down my throat to know this. I have had too many cross contaminations, being the only explanation for my severe symtomology (dermahepitits & ears, nose, throat, etc., tissue issues, and now fatigue, joint, and bone pain. I am done playing games with this, and am starting my first vigilantly gluten free month as of this weekend, including face and hair care products. I will no longer react to a co-worker’s suggestion (thankfully they are few) that it is all in my head. Thank you for your post, and I support you doing whatever it takes to take care of yourself at work. Hopefully, it will be enough to double zip lock bag your condiments, and use a marker after each use, if need be. I plan on keeping a back up, unopened bottle in my desk. As long as you are doing your best to minimize, HR should back you up 100%. I usually bring about 2-3 days worth of lettuce, etc. at a time.
For me, I am at the point where I can’t afford to entrust my wellfare with just anyone when it comes to this.
Best to you,
Lesli
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