Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Help!

Princess-Izzay

Recommended Posts

Princess-Izzay Newbie
Princess-Izzay
Posted

:( i am really sad! i can't eat gluten,

and i am craving! :blink:

i just got celiac in may i don't no what to do! :unsure:

help here P.S:im a newbie

plz leave advice as soon as u can thnx

:rolleyes: Izzay!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mommida Enthusiast
mommida
Posted

You could be going through withdrawal. On the bright side what are you craving? We will tell you what is the best gluten free replacement for your jonesing.

L.

mamaw Community Regular
mamaw
Posted

welcome

And by all means tell us what you are craving we all can help. Here is a way to look at your new diet I know this thought has alway helped me. I pretend I've had to move to another place in the world & I can't get my old staples of indgredients so I have to start subbing other things for the things I've alway known in my life.I know this sounds corny but I have others who are trying to lose weigh and they to say it works. I guess its mind over matter.... I had to keep telling myself that this is the way it is.

Mamaw

Guhlia Rising Star
Guhlia
Posted

My best advice is to buy several gluten free cookbooks. This is what made it totally easier for me. I bought the Incredible Edible Gluten Free Food for Kids book by Sheri Sanderson and the Gluten-Free Gourmet cooks Fast and Healthy by Bette Hagman. These two books have saved my sanity. I try to order a new book once a month because they each have at least one phenomenal recipe in them. One good gluten free recipe is SOOOOOO worth the cost of the book.

Pearia Newbie
Pearia
Posted

I totally understand! I was diagnosed in June and have never in my life wanted a pizza so bad. I have allready had lots of substitutions including gluten-free pizza crust but it is not the same it is just going to take some time to adjust.

This forum is great for info an all sorts of things. I don't post very much but I am doing a lot of reading.

Good luck to you.

Mark

queenofhearts Explorer
queenofhearts
Posted

I'm pretty new too, & I've found that I sometimes crave foods I never even liked! The lure of forbidden fruit, I suppose. What really helps me is getting on this board & reading the threads that show how much better everyone feels when they have been gluten-free long enough to heal. When I'm tempted I think of all the ways gluten has hurt me & all my hopes for restored health.

Most folks say that the cravings do fade as you continue to stick to the diet. And definitely, do learn to cook gluten-free versions of your faves. They may not be quite the same, but it will help you make the transition. Carol Fenster & Annalise Roberts are great resources as well.

Hang in there!

Leah

Here's a great thread for when you need a boost: Unexpected Positive Effects Of New gluten-free Eating Habits

Open Original Shared Link

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,381
    • Most Online (within 30 mins)
      7,748
    Terri Constable
    Newest Member
    Terri Constable
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.9k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Oats gluten free?

      By trents · Posted

      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
    • Levi
      My Adult daughter is blaming me for her "possible" Celiac disease.

      By Levi · Posted

      When I was first Dg’d I researched like mad. One thing I remember from then, which may have changed with advancement in medical science, is that Coeliac is a first generation disease which means either you or your husband need be Coeliac for your daughter to have inherited it. Far as I know, and I’m not a scientist just a victim, the amount of gluten (wheat, rye, or barley) one consumes does not cause a person to contract Coeliac Disease. So if neither of you as her biological parents have Coeliac then your daughter cannot pass any blame should she contract this horrific disease.     It’s humbling, and sometimes I believe GOD allows such as these autoimmune diseases for those who need it most. 
    • Lori Lavell
      Oats gluten free?

      By Lori Lavell · Posted

      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
      Oats gluten free?

      By Scott Adams · Posted

      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      Oats gluten free?

      By trents · Posted

      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
×
×
  • Create New...