The check-up with Nurse Nadine

Who: Nadine Grzeskowiak, registered nurse and national speaker on gluten intolerance
What: The job of a gluten-free speaker
Where: 215 S.W. 4th St. Corvallis
When: Gluten-free presentations take place at Corvallis office every Thursday from noon-1 p.m. and cost $25
Why: Grzeskowiak shares how gluten intolerance affects everyone

Inside the Darkside theater in downtown Corvallis sits an office unknown to most of the outside world. It has nothing to do with movies. This office is the workplace of Nadine Grzeskowiak, national speaker for celiac disease.

Her job consists of educating and testing people for gluten problems. This may even include shopping with them and showing them how to get rid of things that could cause more reactions. The rewards come, she says, when she gets to see amazing recoveries like her own.

Grzeskowiak began her career as an ER nurse, but in February 2003 she developed pneumonia. Soon, her body was deteriorating in so many ways that all hope seemed lost.

“I was clearly dying. As a nurse it was very frustrating,” she remembers.

After seeing several doctors, Grzeskowiak finally found a doctor who told her what was wrong. Celiac disease was the culprit. Both tests Grzeskowiak took came back negative for celiac, but other evidence proved the opposite. She had switched to a gluten free diet and was doing much better. Just four months later, she started her own business, which later grew to include the “Gluten Free RN.”

Because all five members of the family have the gene for celiac disease, they are very particular about what food is brought home.

“Our entire house is gluten-free. We buy products at the Coop. This is one of the best places to live for this,” she says in relation to the availability of fresh produce and gluten-free foods.

For dinner Grzeskowiak gets creative.

“I like to do stir-fry with quoina (a grain) or rice and veggies.” When thinking of favorites, she quickly boasts, “my husband makes fabulous gluten-free, dairy-free pies.”

Speaking of pie, Grzeskowiak is looking forward to the holidays. “We’re hosting a gluten-free thanksgiving dinner at our house for anyone who wants to come.”

It is not new for Grzeskowiak to have strangers in her home because she gathers a gluten-free support group there as well. Grzeskowiak believes relationships play a big role in letting people know about celiac disease and gluten intolerance. “By people just talking.”

When asked about the prevalence of this disease, Grzeskowiak’s eyes grew wide.

“Huge! It’s much more prevalent then they’re currently saying.” Current statistics on celiac disease state that 1/100 people have it. This is down from 1/5,000 just a few years ago and 97 percent of people with celiac go undiagnosed.

Grzeskowiak’s concern begins with how humans digest food. According to Grzeskowiak, humans don’t contain the correct enzyme to break down proteins that are found in wheat, rye, barley, and sometimes oats. This is intolerance. Celiac disease on the other hand, is a genetic component.

Grzeskowiak continues to share about the prevalence of gluten problems. As she gives presentations in cities like Chicago, San Francisco, and Pasadena, more and more requests come in for her to speak. She was even recently asked to be a part of the national board of directors.

Colleges are also becoming aware of the impact this has on their students. Tara Sanders, nutritionist for Oregon State University, helps celiac students and those with gluten intolerance develop meal plans by working with the dining center.

Students dealing with this issue can easily find foods like gluten-free pizza because of this. Sanders explained, "I also provide training in the dining center to ensure there isn't cross contamination." This can happen if gluten from other foods gets into the gluten-free and can cause horrible reactions to those with high sensitivity.

LBCC's meeting and event coordinator Corleen Chang also works with people who have sensitivities to gluten. When designing meeting menus she first says, "I need to know if there's anyone who has dietary restrictions." Chang also sends out gluten-free options on e-mail when they come with the daily menu.

It appears that taking care of this gluten issue can be extremely tiring. Cheating couldn't be that bad, could it?

When asked if she ever sneaks gluten, Grzeskowiak responded with a resounding “No!” Then explained, “some people do cheat. Here’s the thing. If you get a crumb of gluten, it triggers the same immune response as anything else and takes six weeks for the auto immune response to run its course.”

That’s OK because Grzeskowiak seems to be completely satisfied with her husband's pies. Perhaps pumpkin will be on the menu this thanksgiving (with a gluten-free crust of course).