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ElizabethN

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loco-ladi Contributor

For starters I am "newly diagnosed" (miss diagnosed for at least 6 years that I can tell so far but thats another topic...) and just learning to deal with my "new" diet.

I am a railroad engineer and have to cart all my own food with me when I go to work. I have a Conductor who goes with me and its common practice to bring something to share with the other crewmember. I have learned to get out my "food offering" early in the trip and mention its "gluten free" (last trip was chocolate chip cookies which I need more of as they were almost good, lol) that leads to the inevitable what kind of diet are you on which I reply about my "food allergy" in as great detail as they want. this relieves me of saying no thanks alot of the times as when they hear the basics they can normally determine I will not be eating their "offering". This actually paid off numerous times recently, but as I work with alot of the same people trip after trip some have actually made a effort to bring something I can eat! It has also lead to 2 recipes 1 of which I could use and one fellow engineer heard of my problem and as we are somewhat friends actually on a recent trip to a nearby large city stopped at a health food store and brought me home a bag of "goodies".

I bring bleach wipes with me as well and have gotten in the habit of wiping down everything I will be touching, I dont know if this will help but it makes me feel better.

A fellow employee recently retired and the trainmasters (supervisors of sorts) bought him a retirement cake which they offered me a piece of, my reply was, sure I'll take a piece as long as you promise to give me the day off for being sick, they decline the day off, I decline the piece of cake!

My husband does his best to eat foods I can't while at work or when I am gone and does his best not to mention when he went out for chinese food as that used to be my favorite.

Right now my biggest issue is buying the food! we do not have anything locally that will even special order things I can eat and the closest healthfood store is 60 miles away and has a total of 2 four foot shelves for me to chose from. I have started looking online for more choices and hopefully better prices! Any suggestions would be welcome.

Lynn


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    • trents
      You might consider asking for a referral to a RD (Registered Dietician) to help with food choices and planning a diet. Even apart from any gluten issues, you will likely find there are some foods you need to avoid because of the shorter bowel but you may also find that your system may make adjustments over time and that symptoms may improve.
    • Ello
      I wish Dr’s would have these discussions with their patients. So frustrating but will continue to do research. Absolutely love this website. I will post any updates on my testing and results.  Thank you
    • trents
      Losing 12" of your small bowel is going to present challenges for you in nutritional uptake because you are losing a significant amount of nutritional absorption surface area. You will need to focus on consuming foods that are nutritionally dense and also probably look at some good supplements. If indeed you are having issues with gluten you will need to educate yourself as to how gluten is hidden in the food supply. There's more to it than just avoiding the major sources of gluten like bread and pasta. It is hidden in so many things you would never expect to find it in like canned tomato soup and soy sauce just to name a few. It can be in pills and medications.  Also, your "yellow diarrhea, constipation and bloating" though these are classic signs of a gluten disorder, could also be related to the post surgical shorter length of your small bowel causing incomplete processing/digestion of food.
    • Ello
      Yes this information helps. I will continue to be pro active with this issues I am having. More testing to be done. Thank you so much for your response. 
    • trents
      There are two gluten-related disorders that share many of the same symptoms but differ in nature from each other. One is known as celiac disease or "gluten intolerance". By nature, it is an autoimmune disorder, meaning the ingestion of gluten triggers the body to attack it's own tissues, specifically the lining of the small bowel. This attack causes inflammation and produces antibodies that can be detected in the blood by specific tests like the TTG-IGA test you had. Over time, if gluten is not withheld, this inflammation can cause severe damage to the lining of the small bowel and even result in nutrient deficiency related health issues since the small bowel lining is organ where all the nutrition found in our food is absorbed.  The other is NCGS (Non Celiac Gluten Sensitivity or just "gluten sensitivity") which we know less about and are unsure of the exact mechanism of action. It is not an autoimmune disorder and unlike celiac disease it does not damage the lining of the small bowel, though, like celiac disease, it can cause GI distress and it can also do other kinds of damage to the body. It is thought to be more common than celiac disease. Currently, we cannot test for NCGS. Celiac disease must first be ruled out to arrive at a diagnosis of NCGS. Both disorders require elimination of gluten from the diet.  Either of these disorders can find their onset at any stage of life. We know that celiac disease has a genetic component but the genes are inactive until awakened by some stress event. About 40% of the general population has the genetic potential to develop celiac disease but only about 1% develop active celiac disease. The incidence of NCGS is thought to be considerably higher. I hope this helps.
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