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Just Diagnosed... Kinda

SunnyDyRain

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SunnyDyRain Enthusiast
SunnyDyRain
Posted

Hi all. I was just given the word that my blood work tested postitive on friday. I have suspected that I was G-intolerant for about a year now. I have been using that suspect to get though my life. ("geeze.. i'm not going to be near a bathroom today, stay away from bread!") looking back, I suspect I have been having problems with it scince 2000. My main problems have been D and loss and thinning of hair. I have a lack of energy, but that really could have something to do with my obesity or my depression.

Anyway, the main reason I'm posting is that my doctor didn't feel that I needed to get my butt (haha) to a Gastro doc ASAP. I told her that i'm scared and she said to just go gluten free, and when I get the guts to go. On here I see that most people get a positive blood test, then a biopsy. Is there anything wrong with just a blood test?

Also, I know I also get D from fruits and veggies. This takes a huge chunk out of my allready limited diet. I am very picky eater, and until I started picking up on the gluten intolerance my diet consited of pasta, chicken tenders, hogies, chinese food, bread and pizza. Now i'm finding that I can eat nothing that I like. I usally eat steak and potatoes if I need to keep the food in me for any length of time. I am not looking forward to (nor can I afford)steak and potatoes for the rest of my life.

I've taken a look and some tastes to the gluten free items available to me, they are expensive and horrid tasting. I cannot afford 5 dollars for a loaf of bread, 3 bucks for pasta. Is there cheaper stuff out there? I am used to my 10cent ramen noodles for lunch. I can't be spending more than 50 dollars a week in groceries. I also should mention, I don't cook well. I microwave and boil.

So basically I feel that my life is going to suck from this point on. Any insight to help me live gluten free cheaply and full of taste with no cooking involved?

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CarlaB Enthusiast
CarlaB
Posted

Welcome to the board!

If you think you will ever want the biopsy, do it now. You will have to go back on gluten, and lots of it, for months to have the test once you are gluten-free. It's really your choice whether or not to have the test. You know you have a reaction.

Meat, veggies, rice, potatoes, fruit, etc. are all naturally gluten-free. It would be best if you could learn to eat the veggies even if you don't like them. Start out slowly.

There are cans of soup that are gluten-free at the health food store. Also, you can make beans and rice. How about homemade chicken soup made with a whole chicken, you can add rice?

Think creatively ... look over recipes on the website for ideas.

SunnyDyRain Enthusiast
SunnyDyRain
Posted
  • Author

My issues with Fruits and Veggies arn't one of taste, it is they arn't tolerated by my digestive system, much like gluten isn't tolerated. Do enjoy salad, but anything more than a side salad with a meal and it goes right though me undigested.

Last night I was looking though my cuboard, and I think my fave healthy choice chicken with rice soup is gluten free. I'm not 100% It didn't scream "Wheat!", but I know it can be hidden. I may call about that one.

I'm looking more and more and things arn't looking as bleak as they were yesterday.

FeedIndy Contributor
FeedIndy
Posted

You may find that you can handle the fruits and vegetables again after the gluten damage heals. When my youngest was first diagnosed she couldn't handle dairy, soy, any meats and some fruits/vegetables. Now she is okay with everything except beef. She eats every fruit and vegetable imaginable, drinks milk, loves yogurt and can even handle chicken, turkey and pork.

It did take some time. Things got worse before they got better-the soy intolerance was new after going gluten free-but now she is a normal, healthy, happy toddler!

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      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

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      Key word, "gluten-like".  By the way, have you looked up Dr. Osborne's credentials and his background? He is a licensed nutritionist but his scientific? medical? clinical background is that of a chiropractor. He is not taken seriously by many experts in the medical and scientific community. If it is helpful to you to see these other cereal grain proteins as "gluten", I'm fine with that. The problem is, when you begin to promote that line of thinking to others, people get confused about what grains they actually need to avoid. About 10% of celiacs react to oat protein (avenin) like they do gluten (the protein in wheat/barley/rye). That is not news. But the vast majority of celiacs have no issue with these other cereal grains. If we start throwing around the term "gluten" to loosely embrace the proteins found in all cereal grains it's going to be very confusing to those just getting started who only need to avoid wheat/barley/rye. And it will also create a great deal of confusion in the restaurant industry trying to cater to that element of their customer base needing to eat gluten free.
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    • Bebygirl01
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