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MyOnlyHope4U

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MyOnlyHope4U Newbie

Hello,

I am a teenager who is new to celiac disease. I feel soooo much better since going gluten-free, but I feel like I still may be missing something. About once a week I will feel sick and when I look back on what I ate, i find the culpirate or a potentional one. Im fine with the specialty gluten-free items- but the mainstream products seem to be problematic. I have a couple of questions-

* How do I make sure my kitchen is safe w/o cross contamination?

* How should I handle eating out (this is where most of the problems occur)

* How should I handle school and friends?

Thanks Again! We have had to research this all on our own since my dietition is booked until May :(


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blueeyedmanda Community Regular

Hi and Welcome to the board.

When dealing with your friends it can be very emotional, If you have a few close friends who you stick with on a daily basis, try to educate them on what you have and the foods you can no longer eat. If you have been sick for awhile, explain that by no longer eating those foods you will start feeling better and be back to hanging out like the good old days. It might take a few times for people to understand. You may encounter people who will never understand, but brush it off and focus on getting better.

I would try to no eat out until you get the diet down and you are feeling better. Places like Outback, Carrabras, Bone Fish Grill, PF CHangs, Charlie Brown's Steakhouse, and a few others have gluten free menus. I only have experience with Outback since the others are not in my area.

Getting the kitchen gluten free can be tricky especially if you have other family members who still eat wheat/gluten. If you eat toast, a seperate toaster is a must. I would buy your own pasta strainer, maybe a few seperate dishes, cups, etc just for yourself to use. I know this sounds like a lot of work. I would wash my own dishes. Maybe is there a way you can get your own cabinet for your dishes and food. This way all of your things can be in one spot.

I hope this helps you.

If you have any other questions feel free to ask. We will be here to help you. Good Luck!!

Guhlia Rising Star

Welcome to the forum! Don't forget about the silly little stuff like hand/body lotion, makeup, shampoo, hair mousse, lip gloss/chap stick, old cutting boards, etc... Those are easy places to get glutened in addition to what Amanda said.

Lisa Mentor

Welcome again,

This site is your answers to most if not all of your questions. Any question can be answered here. :)

Wendy - www.wendy.com

Taco Bell - www.tacobell.com

Outback - www.outbacksteakhouse.com

Olive Garden - www.olivegarden.com

Noodles & Co. - www.noodles.com

McDonald's - www.mcdonalds.com (fries, are controversial)

Hard Rock - www.hardrockcafe.com

Don Pablo's - www. donpablos.com

Dairy Queen - www.dairyqueen.com

Chilie's - www.chilis.com

Chic-fil-A - www.chickfila.com

Chevy's Fresh Mex - www.chevy.com

Arby's - www.arbys.com

Check out these sites, maybe this can open up more options for you to hang with your friends and not feel so different. :)

Guhlia Rising Star

Momma goose, I e-mailed Hard Rock Cafe about a month ago and they told me that they absolutely cannot cater to those choosing a gluten free diet. They were actually kind of rude I thought.

Lisa Mentor
Momma goose, I e-mailed Hard Rock Cafe about a month ago and they told me that they absolutely cannot cater to those choosing a gluten free diet. They were actually kind of rude I thought.

Rude and cannot cater....well the heck with them!

blueeyedmanda Community Regular
Rude and cannot cater....well the heck with them!

LOL....well, they are just missing out on some great guests!


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    • trents
      But isn't it easier to just take a D3 supplement? Is the D light somehow a superior source? Links?
    • Scott Adams
      So the way it should be used is to take it before possible gluten exposure, so right before a meal at a restaurant take 1-2 capsules. Unfortunately taking it 1 hour or more after an exposure is too late.
    • Scott Adams
      Welcome to the forum, and thank you for sharing your detailed experience. It sounds like you’ve been through a lot over the past several months, and it’s understandable to feel frustrated after navigating unclear diagnoses and conflicting advice. Since you’ve found relief with a gluten- and corn-free diet, it might be worth continuing that approach for now, especially given your current commitments to culinary classes. You could consider working with a knowledgeable dietitian or a gastroenterologist who specializes in food intolerances and celiac disease to explore potential intolerances or other conditions without immediately reintroducing gluten. If confirming celiac disease is important for your long-term health management, you could plan for an endoscopy during a less busy period, ensuring you follow the gluten challenge protocol beforehand. In the meantime, prioritizing your well-being and avoiding known triggers seems like a practical step. Always advocate for yourself with doctors, and seek second opinions if needed—your health concerns are valid. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • trents
      Welcome to the forum, @Ryangf! If you don't have celiac disease you could still have NCGS (Non Celiac Gluten Sensitivity). They share many of the same symptoms but NCGS does not damage the lining of the small bowel as does celiac disease. Some experts feel NCGS can be a precursor to the development of celiac disease. NCGS is 10x more common than celiac disease. There is no test for it. A diagnosis of NCGS is arrived at by first ruling out celiac disease by formal testing. At the end of the day the antidote for both is the same, namely, life-long abstinence from gluten. Yes, corn is a common cross-reactor with gluten for some celiacs. So are oats, soy, eggs and dairy.  I have concern with your possible exposure to wheat flour dust during your culinary training. It gets in the air, you breathe it in, it gets trapped in the mucous of your mouth and airway and winds up in your gut. If you decide to go forward wit the "gluten challenge" for formal celiac disease testing, aim for the daily consumption of 10g of gluten (about the amount in 4-6 slices of wheat bread) for four weeks leading up to the day of either the blood draw or the endoscopy/biopsy.
    • Scott Adams
      I just want to mention that with gluten we're talking about ppm, or "parts per million," and not parts per billion.  Sticking to whole foods and home cooking is the safest way to go, without necessarily replacing all gluten products you might normally eat with gluten-free ones. If you do eat gluten replacements, for example gluten-free bagels or breads, it's probably best to take @trents advice and seek out certified gluten-free brands.
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