I am lucky enough to have an office that is exactly four steps from my kitchen, but sometimes the desire to go into the world to have lunch is a little overwhelming. And the offer for cheap pizza… Well, let’s just say it has lots of appeal.

The problem, of course, is the gluten.

Back in ancient times, when my doctor first hinted that I might have a gluten problem he specifically mentioned pizza dough and sub sandwich bread as gluten-laden foods I should avoid. Of course, now, thanks to Udi’s I’ve found a gluten-free pizze crust so I can make my own, but still, the idea of ordering a pizza rather than baking my own had so much appeal.

And so, I had to explain to the nice salesman why I couldn’t take him up on his offer.

Telemarketers I can tell to buzz off without one second thought. Come to my office and try to sell me something, and I’m a sucker.

His suggestion: order a thin crust pizza with extra cheese and no sauce. Get the sauce on the side and then just peel the toppings off, dunk in the sauce and voila, I can order pizza again.

I don’t think he gets it.

Gluten tastes good. The smell of baking bread is addictive. I really wanted a think crust, yeasty pizza. But feeling my foot, walking across the room or down the street without stumbling, I like that better.

So, just for the record Mr. Pizza Guy, I really wanted to help you out. Do you think you can convince the company to start taking dietary restrictions like GF seriously?

I’ll be the first to order when they do.

Most people who are gluten free do so because of celiac’s disease. I’m lucky enough not to list that as my cause.

I’m gluten free because I have multiple sclerosis and some international antecdotal evidence suggests that gluten allergies or sensitivities may be linked to a variety of autoimmune diseases including MS. Now, I’m adding my own anecdotal “cure” to the list.

In 2001, after having a pins and needles sensation in my right leg for weeks, I went through months of testing during which my neurologist told me initially he thought I might have MS. But after a clean MRI, the testing was suspended and my primary care physician diagnosed me with sciatica.

Over the next four years, things got worse including there being days when I could barely lift my right foot. I would stumble and fall if I walked much, so I quit doing it, getting further and further out of shape. Then, in the summer of 2005, I began having double vision.

A great doctor at the Marion Eye Center (thanks, George!) sent me back through a myriad of tests and insisted that I get a closed MRI rather than an open MRI of the brain. Though it would have to be confirmed later via a lumbar puncture, also known as a spinal tap, the MRI showed three identifiable lesions on my brain. I did have MS.

My diagnosis was followed by a whirlwind of changes, including beginning beta interferon shots weekly, a treatment thought to prevent the onset of more MS relapses. I was on the drug for two weeks before I had the initial side effect — migraines — for the first time in my life. After two years on the drug, I also decreased liver functions and massive depression, both known side effects. I stopped taking the drug.

The next two years, my symptoms got steadily worse.  I didn’t have a major relapse, just less and less mobility each day. I couldn’t walk across the room without being concerned about my balance. My right foot had a permanent tingling sensation and I couldn’t trust my body to do what I wanted it to do.

Out of the blue, a commenter on a story I wrote at Associated Content about my MS battle mentioned that gluten had been linked to autoimmune disease and the memories came flooding back. In 1983 or maybe 1984, my fmaily physician told teenager me that he thought I had a gluten allergy. Like many teens, I lived primarily on wheat products and had no option or desire to give them up. Flash forward 26 years (No, I’m not that old, it was obviously a time annomaly) and suddenly giving up gluten makes sense.

My husband and I decided to give it a try. Within one month, virtually all feeling was restored to my foot and I felt good again. Now, after nearly two years, I know I’ll be gluten free for life!