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Family that thinks “it’s all in your head.”


SoBannaz

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SoBannaz Rookie

Anyone else have family like this? I’ve been gluten free for a little over a decade now. I was diagnosed as a teenager through a gastroenterologist.  But I still get eye rolls and scoffs when I say I can’t eat certain things. I get compared to other family who have celiac they say “but so and so eats this and they have celiac.” Same with my nut allergies (which has been confirmed by an allergist)  my mother “had” nut allergies growing up and a plethora of other food allergies she tells me I need to eat what I’m allergic to and that it will go away. Even just interacting day to day. It is such a social thing to eat whether it be at work or at home. I feel like my coworkers think I’m being difficult when I don’t indulged.  I have people constantly trying to get me to eat things I know will make me sick. No matter how many times I explain it. Me doing what’s healthy for me seems to bother other people for some reason. 


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captaincrab55 Collaborator

Bonnaz,  IMO it sounds like you have many foolish family members and friends!  There may well be a chance that your mom may have celiac disease.  Keep reminding yourself that Celiac Disease isn't an Allergy that may go away with further exposure!  You may need to consider finding new friends that also have celiac disease.  There are groups that get together in many areas.  They often meet at restaurants that serve Gluten Free Meals.  Good Luck.

 

Scott Adams Grand Master

I totally get where you’re coming from! It can be so frustrating when people, especially family, don't fully understand or respect our food sensitivities. Sometimes, even after years of living gluten-free, the skepticism doesn’t seem to go away, and people think it’s “just a choice” or “not that serious.” With celiac disease and allergies, though, it’s not just a preference—it’s a medical need that can impact you for days if you’re exposed.

You’re definitely not alone in dealing with pressure to "just eat it" from people who might not grasp the consequences. Maybe it would help to reinforce that these dietary restrictions were confirmed by specialists—not just personal decisions—and that symptoms and sensitivities can vary widely from person to person, even within families. As for coworkers, it's understandable to feel like you're being judged, but setting boundaries consistently will hopefully show them that your health is non-negotiable.

Stick with what’s best for you, and know that there are many others who completely understand and have your back.

Celiac.com has published a book on our site by Jean Duane PhD called Gluten-Centric Culture, which covers many of the social aspects of having celiac disease:

This chapter in particular covers issues around eating with family and others - Gluten-Centric Culture: Chapter 5 - Grabbing A Bite Together:

 

 

Pat Denman Rookie

"Do not follow after the crowd to do what is bad." Bible. The world is full of crazy people who have little love for their neighbor. Eat what is best for you and ignore their recommendations. 

  • 1 month later...
nanny marley Contributor

Oh yes same here I've been called a weirdo and health aniexty nut even at first my own daughter's were making fun of me but now they have seen the results there's too doing the gluten and lactose free has they both now older have realised they have problems too and threw me ranting on and changing it's helped them to stop suffering early so you keep doing what your doing a true friend will always understand you and help you I couldn't dream of making someone eat something they can't my granddaughter has a bit allergy imagine he saying it's just a nut build your immunity people can be so self centred wen it comes to compromise around food your not crazy your a human being with a different need hold your head up for all the ones in the same boat and you look after yourself regardless of wat anyone says or thinks  a good saying I like the rainbow has many different colours that's why it's so beautiful so shine your colour 🤗

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    • trents
    • cristiana
      Hi Colin I share your frustration. My coeliac disease was diagnosed in 2013 and it took some years for my  TTG levels to settle to normal levels in  blood tests.  I had to make a few significant changes at home to make sure our house was as gluten free as possible (I share a house with gluten eaters) but time and time again I found I was glutened (or nearly glutened whilst eating out  - like regular bread being served with a gluten-free meal ).  Even eating in chains that Coeliac UK were recommending as safe for coeliacs.  So I gave up eating in restaurants for a while.  My blood tests normalised.  But here's the thing:  the lowest my TTG readings ever got to were 4.5 (10  and under being my local lab's normal levels) and now that I am eating out again more regularly, they've gone up to 10 again.  I am quite convinced this gluten is coming from exposure whilst eating out.  Small levels, that don't make me violently sick, but might give me a mild stomach upset.  My next coeliac blood review is in September and I mean to give up eating out a few months before to see if that helps my blood results get back on track. It seems to me that there are few restaurants which really 'get it' - and a lot of restaurants that don't 'get it' at all.  I've found one restaurant in Somerset and a hotel in East Sussex where they really know what they are doing.    The restaurant in Somerset hardly uses flour in any of their dishes; the hotel in East Sussex takes in trainees from the local college, so they are teaching best standards.   But it has taken a lot of searching and trial and effort on my part to find these two places.  There are certainly others in the UK, but it seems to me the only real way to find them is trial and error, or perhaps from the personal recommendation of other strict coeliacs (Incidentally, my coeliac hairdresser tells me that if a Michelin star restaurant has to have a separate food preparation so she has never been glutened in one - I can't say I've ever eaten in one!) For the rest, I think we just have to accept that gluten may be in the air in kitchens, if not on the surfaces, and there will always be some level of risk wherever one dines, unless the restaurant cooks exclusively gluten free dishes. Cristiana  
    • RMJ
      Hopefully @Cristiana will see this question, as she also lives in the UK.
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    • trents
      Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they are likely cooked and prepared along with gluten containing foods. They are just not set up to offer a dedicated gluten free cooking, preparation and handling environment. There simply isn't space for it and it would not be cost effective. And I think you probably realize that restaurants operate on a thin margin of profit. As the food industry has become more aware of celiac disease and the issue of cross contamination I have noticed that some eateries that used to offer "gluten free" menu items not have changed their terminology to "low gluten" to reflect the possibility of cross contamination.  I would have to say that I appreciate the openness and honesty of the response you got from your email inquiry. It also needs to be said that the degree of cross contamination happening in that eatery may still allow the food they advertise as gluten free to meet the regulatory standards of gluten free advertising which, in the USA is not more than 20ppm of gluten. And that is acceptable for most celiacs and those who are gluten sensitive. Perhaps you might suggest to the eatery that they add a disclaimer about cross contamination to the menu itself.
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