A gluten-free lifestyle can be hard to swallow.

Having been raised on sandwiches, baked goods and more, imagine my surprise when it became clear I had a food sensitivity to wheat, more specifically gluten. Even a small amount of the protein results in eczema. Lots of eczema.

While eating an admittedly gluttonous gluten diet, I had no notion of what a food sensitivity was or just how many people’s daily lives are affected by them. Such a sensitivity, which can be to any food, is defined as an adverse reaction to what other people can safely eat. That could mean an upset stomach, a rash or another manifestation. Take it one step further and a person could have Celiac disease. For them, gluten erodes the cell lining of the small intestine, leading to further health complications. The Canadian Celiac Association places one per cent of the country’s population as being affected by the disease.

There is no definite cure for food sensitivities, other than eliminating the source of dietary aggravation. In my case, take away the wheat and a few other foods and you take away the problem. Perhaps it sounds easy, but trust me it isn’t.

A blood test can tell you what foods you’re sensitive to, but it’s a lot cheaper to just eliminate potential problem foods. After your stomach has had time to heal, you can reintroduce foods one at a time, noting any adverse reactions.

It takes will power and a lot of support to reform a diet. What is healthy according to some is not the case for all and the grocery store can be a great source of frustration. Who knew there was gluten in baking powder … or vegetable stock? Processed meat products are stuffed with wheat as filler and you would be hard pressed to find gluten-friendly baked goods at the local grocery store. Even chocolate can be tainted.

Many companies have already taken the initiative to label products as gluten free – a major improvement from years past when ingredients were more of a mystery, creating a sort of culinary Russian roulette. In a society that at times places more focus on how fast a meal can be microwaved than the real nutritional and social value of a food, returning to wholesome, simple fare is a challenge.

Wandering the aisles, desperately searching for food without wheat may be a thing of the past, however. Health Canada is considering an amendment to the national standards for labelling packaged food. Currently, food manufacturers aren’t required to list all the ingredients of their products on the package. Components of margarine, flour and seasoning, for example, do not have to be listed. Sometimes they are listed under terms not familiar to the consumer – ‘casein’ (a protein) for milk, for example.

If the amendment is approved, several possible allergens, such as dairy, gluten and eggs, will be listed on packaged food. Common language will be used so people can easily identify what is in the food they buy. Such a change would give manufacturers clear rules for how they label food, lowering the number of allergic reactions as a result of undeclared allergens, according to Health Canada.

Not only will that make shopping easier, but one would hope it might encourage people to really think about what they are eating. With so many types of food available do we really need fillers?

The result of my ongoing reform? A tailored healthy diet and a greater appreciation for homemade food, no doubt. It caused me to reflect on sustainable food supplies, as well. People are catching on that wholesome food is not just a trend, it’s a return to the way food should be produced. That grain of truth can only better the culinary experiences of those sensitive and not.

The public can comment on the proposed change to labelling standards until Oct. 23 by going to www.hc-sc.gc.ca and clicking on the Allergen Labelling link.

Amy Dove is a reporter for the Goldstream News Gazette.

reporter@goldstreamgazette.com