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Nora1219

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Nora1219 Newbie
Nora1219
Posted

I just got officially diagnosed yesterday, after positive blood work and biopsy. Now i am confused, I don't know where to begin. I have to feed 2 children, a husband and myself, I'm the only with celiac and i don't want to punish them while changing my diet. so I will take all the advice anyone has.

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celiac-mommy Collaborator
celiac-mommy
Posted
I just got officially diagnosed yesterday, after positive blood work and biopsy. Now i am confused, I don't know where to begin. I have to feed 2 children, a husband and myself, I'm the only with celiac and i don't want to punish them while changing my diet. so I will take all the advice anyone has.

I wouldn't look at it as a punishment to your family. You should focus on all the food you can eat, not what you can't. It is SO overwhelming at first, take one day at a time. You and your family can have all the fruits and veggies you can handle, chicken, fish, rice, potatoes, steak--it's really a perfect time with all the fresh produce that's in right now. It's a much healthier lifestyle, we don't eat out near as much and I honestly don't miss it. I love to cook and I love to get creative, so it's been a fun challange. I realize it IS difficult, but it's much better to take as positive an outlook as you can and not focus on the negatives. Ou entire house is gluten-free with the exception of bread and cereal. We've never been big bread eaters anyway, but i tell you, some of the gluten-free bread I've made rivals any store bought bread I've had. My daughter actually asked me to never buy bread at the store again!! If you need help with recipes, support, advice, new friends, etc.. you've come to the right place!

munkee41182 Explorer
munkee41182
Posted

Definately don't look at it like punishing your family. My Fiance has tried some of the gluten free foods and some both of us have liked, and others not so much. It's definately trial and error when you get past the meats and veggies and rice, but you'll eventually find things that your whole family will like. Once you get the hang of the "basics" (again, meat, potatoes, veggies, rice, etc) then start introducing some gluten-free breads/pastas/desserts. I stick to the basics during the week and the weekends are my trail and error days (as I have more time to cook and "fiddle" with recipes).

No need to worry, you'll get the hang of the gluten-free lifestyle. You know where to find us with any questions B)

ravenwoodglass Mentor
ravenwoodglass
Posted

Welcome to the board. It does take some getting used to at first but the difference in the way you will feel and the diseases and conditions that you will avoid or that may go into remission if you have them makes it well worth the trouble. Chances are also really good that you are not the only one who is gluten intolerant in your family so please don't think of it as punishing them if you make your home gluten free. A gluten free home will not only help you heal faster but it will also help to pinpoint other family members who may have an issue. Many children have some strong behavioral effects on gluten long before gut disease sets in and it can also impair learning. You have come to a great place for info on a genetic difference that can have a real negative impact on our lives until we are diagnosed. Do expect some ups and downs the first couple weeks as gluten withdrawl can make us a bit irritable, like any other neurotoxin but this soon passes. Feel free to ask any questions you need to and read, read, read here. Vent also if needed, most of us have felt the frustrations that come with the lifestyle changes we need to make and we do understand.

MELINE Enthusiast
MELINE
Posted

Hello Nora

There is a member of the forum who started this blog :Open Original Shared Link

Would you like to visit it? It talks about all the new things you have to keep in mind when you are new to all this....

Don't need to worry. Me too I live with non celiacs and the worst part is that they think that everything is in my head.....any way. You just have to start reading labels and avoid hidden gluten (balsamico for example has caramel colour and in some countries caramel colour has gluten).Also wine is not always gluten-free..or some nuts that are flour coated (I was glutened from all these things by accident....). Don't eat dinkel (spelt). It still has gluten. Try to eat clear food , I mean avoid things that have too many ingredients that you may not be sure if they are gluten-free or not. Check your cosmetics and your shampoo and your toothpaste (crest is ok) and your mouth wash. And read the articles in the forum, they will definately help you. Feel free to ask anything you want. Your questions may help other members too.

Hope you feel better after starting your gluten-free diet. It really isn't so hard....

missy'smom Collaborator
missy'smom
Posted

Welcome.

Alot of us eat gluten-free as a family. I started with making all our dinners gluten-free because that's the time that we all eat together and eat the same thing. We went back to simple meals with few natural ingredients. Roasted chicken with potatoes and veg., meatloaf or meatballs with rice or pasta or mashed potatoes, broccoli and cheese rice with ham, scalloped potatoes with ham and a veg. Ore-Ida has a list of their products that are gluten-free on their website. You can use an unsweetened gluten-free rice or corn cereal and process it into crumbs for use in meatloaf and meatballs. I used to make separate pasta for us but now we eat pasta less often and often we'll all eat gluten-free pasta. Many of our old dishes were easily adaptable to gluten-free without sacrificing flavor or texture.

Take it one step at a time. It is a process that takes time.

ShayFL Enthusiast
ShayFL
Posted

At first I worried about my family too. But it has actually turned out to be a really great thing for us!! Ive heard things like:

After eating some teff/almond butter cookies "Mom these are so good. I hope you are always gluten free."

And:

"Mom, I know why most kids dont like vegetables. They just never had vegetables cooked by you."

I have just gotten more and more creative. I have always loved to coke and bake some, but this is getting me more into it.

I found that Bob's free recipes are a great place to go:

Open Original Shared Link

I highly recommend the teff/peanut butter cookies (I use almond butter). Quick and easy and everyone here loves them.

I currently have a 100% gluten free home. I got a brand new kitchen 3 weeks into gluten-free. So my kitchen has never seen ANY gluten. It was completely gutted and remodeled including the appliances. I am so lucky with this.

But the way we have dealt with gluten for my daughter and Hubby is this. We put a microwave, the old toaster and the old refridgerater in the garage. There is a table out there too and they can open the garage and sit outside to eat their gluteny foods in chairs we have out there. My daughter only does this a few times a week.

The rest of the time she eats gluten-free. I have purchased gluten-free waffles for her, gluten-free oatmeal, gluten-free cookies, ice cream, chocolate. So she gets her treats. She could care less about breads, pasta, etc. She will eat the gluten-free pasta, rice, quinoa, buckwheat, etc.

When I cook my grains, I use gluten-free MSG free chicken broth. It makes them yummy everytime. :)

I made a 6 hour low heat pot roast a week ago and we were fighting over it.

There is so much more to life than gluten. You can make delicious foods your family will love.

We are here for you.

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Nora1219 Newbie
Nora1219
Posted
  • Author

Thank you everybody I'm trying to learn as much as I can I made a trip to the grocery store last night and did some label reading and looked in the specialty section WOW :o some of the gluten free stuff is expensive so i think for a while i am just gonna stick to the basics of meat potatos fruit and veggies.

About how long before this abdominal pain is going to get better? !t is driving me crazy.

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    • trents
      I think a UTI caused by Aspirin, made me a Celiac

      By trents · Posted

      Welcome to the forum, @jimmydee! Celiac disease is an autoimmune disorder, meaning the consumption of gluten triggers a response by the immune system that causes the body to attack it's own tissue. Celiac disease has a genetic base that requires some kind of trigger for the genes to be turned on. We know that there are two primary genes responsible for providing the potential to develop celiac disease and we know that about 40% of the population carries one or both of these genes. However, only about 1% of the population actually develops celiac disease. So, that tells us that something more than just having the genes is necessary in order to develop celiac disease. Something must trigger those genes to wake up and produce the active disease. It's that "something" that we are struggling to understand and that is somewhat of a mystery. But there is a growing body of evidence pointing to the culprit being a disruption of the proper balance of microorganisms in the gut. Apparently, the microorganisms that live in our intestines produce chemicals that regulate the size of the openings in the mucous lining of our small bowel. A disruption in the healthy balance of this microorganic community causes an increase in the size of the openings in the mucous lining. This in turn allows protein fragments from the food we eat that are larger than normal to invade the mucous lining where they are detected as threats by the immune system. This is what is happening with gluten for those with celiac disease. The attack in the mucous lining of the small bowel by the immune system on these incompletely broken down gluten components causes inflammation and, over time, as we continue to consume gluten, it damages the mucosal lining of the small bowel which results in the loss of efficiency of nutrient absorption. This mucosal lining is made up of millions of tiny finger like projections that create an enormous surface area for the absorption of nutrients when healthy. The "wearing down" of these millions of finger-like projections due to celiac inflammation greatly reduces the surface area and thus the ability to absorb nutrients. This in turn typically results in numerous health issues that have a nutrient deficiency base. But the answer to the question of why there seems to be an epidemic of celiac disease in recent years may not be simple. It may have many facets. First, we don't know how much of this epidemic is real and how much is apparent. That is, how much of what we perceive of as a dramatic increase in the incidence of celiac disease is simply due to greater awareness and better detection methods? Celiac disease is not new. There is evidence from ancient writings that people suffered from it back then but they did not have a name for it. And it wasn't until WW2 that gluten was identified as the cause of celiac disease. Current thinking on what is causing imbalance in gut biology has put forth a number of causes including overuse of antibiotics and pesticides, environmental toxins, fluoridation of drinking water, preoccupation with hygiene and sanitation, and the western diet. https://www.celiac.com/celiac-disease/theories-on-the-growing-prevalence-of-celiac-disease-and-gluten-sensitivity-over-the-last-half-century-video-r6716/?tab=comments#comment-25345 All this to say that I doubt your UTI or the low dose aspirin had anything to do with the onset of your celiac disease. It was probably just coincidence unless the UTI was the stress trigger that activated the celiac potential genes. But what is interesting about your low dose aspirin theory is that aspirin is in a class of medications known as NSAIDs (Non Steroidal Anti Inflammatory Drugs). Scientific studies have shown that long term use of NSAIDs can damage the villous lining of the small bowel in the same way as celiac disease.  The other thing I wish to point out is that unless you have actual testing done for celiac disease, you can't be sure if you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). They share many of the same symptoms, the difference being that NCGS doesn't damage the lining of the small bowel. There is no test for NCGS, celiac disease must first be ruled out. NCGS is 10x more common than celiac disease. The antidote for both is a gluten free diet.
    • julie falco
      NEED TO READ ALL LABELS (FRONT & BACK)

      By julie falco · Posted

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    • jimmydee
      I think a UTI caused by Aspirin, made me a Celiac

      By jimmydee · Posted

      Let me start by saying that I am self- diagnosed Celiac. I didn't want to pay for tests, because I don't have health insurance and the doctor said I would HAVE to eat gluten for the tests and I am afraid it will kill me. I diagnosed myself by quitting dairy, sugar and gluten for a couple weeks and figured out the problem by process of elimination.  ANYWAYS.......here's why I blame "Aspirin low dose safety coated" for my Celiac Disease.  I started taking regular Aspirin for a couple weeks for back pain and decided to switch to low dose safety coated Aspirin because I thought a smaller dose was safer for regular use. Well about 3 days after starting low dose safety coated aspirin, I got a terrible UTI. I didn't know what to do (should have gone to doctor) I started taking cranberry pills and read Aspirin can cause UTIs, so stopped taking that. A week later, the UTI was getting worse but then my Dad gave me some probiotic pills and the next day I felt better, so I took those for a week and the UTI was gone. About a week later, I bought my family cake and pizza for a birthday party. I ate a whole bunch and there was some leftover the next day, so I ate a bunch again. Welp, that was my first Gluten attack. I was home alone and almost called an ambulance, my stomach was so full of gas I couldn't breathe, I was covered in sweat and thought I was having a heart attack.  Since quitting Gluten I haven't had the "gas attacks" or had the awful constipation that lasts 3 days. So I'm certain I'm Celiac and I absolutely blame low dose safety coated Aspirin, I think it's the time release binder that is the problem, because I was fine with regular aspirin, I was just breaking those into halves or quarters. Actually now that I think about it I may have even used the regular aspirin at other times in my life before that, just not the little low dose safety coated Aspirin, that's what I think caused it. What's weird is my Dad took the low dose safety coated Aspirin for years and years, for it's reported heart benefits, and he never got Celiac.  Anyways, I felt this was important to share, so they can find the cause of this disease, which seems to be affecting more people than ever before. At least Gluten Free Pizza exists, that's been my new staple food in my diet.         
    • knitty kitty
      Getting rid of the belly bloat

      By knitty kitty · Posted

      Welcome to the forum, @Karen Chakerian, We need more information, please.   What homeopathic remedies or medications are you taking now?  Do you still have the blood pressure and other symptoms?  What is included in your diet currently?  Dairy? Oats?  Processed gluten free foods?  Vegetarian?  Other food allergies?  Do you take vitamins?  When gluten is removed from the diet, the body stops making the anti-gluten antibodies that are usually measured in blood tests used to diagnose Celiac disease.  To measure the anti-gluten antibodies, you would have to consume 10 grams of gluten (4-6 slices of bread or equivalent) per day for a minimum of 2 weeks or longer.   A DNA test which looks for the most common genes for Celiac Disease may be a less invasive avenue to pursue.  Has your doctor checked you for nutritional deficiencies? Glad you're here!
    • knitty kitty
      Dangerously underweight, Perfect gluten free and insomnia

      By knitty kitty · Posted

      @SaiP, Insomnia is listed as one of the side effects of Loratadine.   Niacin B3 in the form Tryptophan, Pyridoxine B 6, Folate B 9, Cobalamine B12, Magnesium, and Thiamine B 1 are needed to produce the sleep hormone melatonin.  Insomnia can also be caused by low Vitamin D and low Vitamin A.   A strict gluten free diet can be low in essential  vitamins.   Gluten containing products are required to replace vitamins lost in processing and milling.  Gluten free processed foods are not required to have vitamins added.  White rice is not a good source of B vitamins.  Brown rice is little better.  Exposure to light (even grocery store lights) and heat (during transportation) can destroy B vitamins.   B vitamins are easily lost in urine and diarrhea because they are water soluble.  If you have had diarrhea longer than two weeks, you are probably low in B vitamins.  Fat based vitamins, like Vitamins D and A, can be low due to fat malabsorption in Celiac disease, too.   Damaged villa in Celiac Disease do not absorb B vitamins and fat based vitamins and minerals well.  Supplementing with essential nutrients while villi heal boosts the ability to absorb essential vitamins and minerals.  Vitamins are stored and utilized inside cells.  Blood levels are not accurate measurements of vitamin deficiencies.  You can have normal blood levels while having deficiencies inside cells.  The brain orders cells to release their stores so the brain and heart can keep functioning.  This results in normal blood levels, but vitamin deficits inside cells.   Your indulgence in a little bit of bread is providing some, but insufficient amounts, of vitamins needed to make sleep hormone melatonin while keeping your inflammation and histamine production high.   In addition to a B Complex, I took 1000 mg of tryptophan before bed to correct my insomnia caused by high histamine levels.  Correcting my Vitamin D level to between 75-100 nmol/ml helped as well.  Also Passion flower extract is helpful in falling asleep quickly.   Please stop eating gluten bread as this will keep your autoimmune response triggering and your antibody levels won't go down and your histamine levels will stay up as well.   Celiac is a marathon, not a sprint.  P.S. I wanted to reiterate that insomnia and weight loss are symptoms of Thiamine deficiency.  Benfotiamine is a form of thiamine that promotes intestinal healing.  Thiamine is water soluble and nontoxic even in high doses.  High doses are needed to correct thiamine deficiency. All mitochondria in cells utilize thiamine.  The World Health Organization says to take 500 - 1000 mg per day of thiamine and look for health improvement.  Diets that are high in carbohydrates like rice and gluten require more thiamine.  For every 1000 calories from carbohydrates, we need 500 mg more thiamine.  Thiamine is found in meat.  Few veggies contain thiamine. Can you rise from a squat without assistance?  This is the field test for thiamine deficiency used by WHO.  If you cannot rise easily from a squat you may be thiamine deficient.
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