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

Reading And Learning

Durntootinnoglutin

Recommended Posts

Durntootinnoglutin Rookie
Durntootinnoglutin
Posted

Hello people....

glad to have found this place.

i am self diagnosed for celiac disease, maybe i have a fool for a patient but i have had too many fools treating me in the past.

Apologies for sounding so negative, but my experiences in the field of health care have not been so positive.

Generaly my health has been good up to about 18 months ago when i slowly began to lose weight with short bouts of symptoms. The reason i am here is i noticed when trying to put weight on by diet, certain things triggered the symptoms. First i went dairy free, well, lactose free milk, and no other dairy products. Felt a little better. But still weight loss and bowel problems kicking up.

i think the thing that decided me was a growing repugnance to wheat. i have always loved bread, but it got to the point i could hardly stomache it while eating it...could not explain this aversion, and i felt full all the time.

So thought i'd try celiac free for awhile and see what happens. Have had varied luck with it and suspect i may be allergic to soy as well.

Am going to try the paleo diet for awhile. It seems healthy enough. In the meantime will be reading and learning here.

Tho the above is wordier, my main reason for being here is to express my appreciation for the people here who generously give of thier time to teach and share and help. This place is a heap of knowledge on the subject and i've learned a lot. Thank you.

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

Celiac.com Sponsor (A8-M):


ShayFL Enthusiast
ShayFL
Posted

Welcome. :)

Also look into the SCD diet as it has helped MANY in here including me.

Make sure you are 100% gluten-free. No wheat, barley, rye or oats.

Make sure you do not use old scratched teflon pans, cutting boards, wooden spoons, etc. as they can harbor gluten and contaminate you.

Make sure all of your toiletries are gluten-free (toothpaste, lotions, anything that goes on your lips, etc.)

Soy may be a problem, but it may be that you are till getting small amounts of gluten without knowing it and cannot heal fully.

Wishing you well.

Durntootinnoglutin Rookie
Durntootinnoglutin
Posted
  • Author

Thanks for the response ShayFL, and the sharing of your knowledge.

Yes, this is a maze for now... learning diet and cooking all over again.

What is a SCD free diet? Everytime i've run across it on these threads it's been abbreviated Am guessing the S is Soy and the D is dairy, but what is the C? Will prolly slap my self in the forehead when i find out. :lol:

Re the other grains you mentioned, am learning to read lables on everything, and i do mean everything. Emphesis is because i cannot believe the things i am finding wheat and wheat products in.

The latest was imitation crab meat. i love it and thought it surely must be safe for me, reading the label was a shock. Gave the whole bulk package to my friend, hope my lip didn't tremble when i did. :(

ShayFL Enthusiast
ShayFL
Posted

It's the Specific Carbohydrate Diet. :)

www.pecanbread.com

Durntootinnoglutin Rookie
Durntootinnoglutin
Posted
  • Author

ShayFL

So it is NOT soy c? Dairy free diet! :)

Thank you so very much i have it bookmarked. There is quite a bit of information to cover.

For ages i have said modern people do not eat enough tree nuts, tho lately i've had to leave them out of my diet.

After reading the info i will probably be back with questions.

Thank you. :wub:

terreemc Newbie
terreemc
Posted

I agree, the learning curve for this is rather steep. I try to learn a little something each day. Af first I was overwhelmed!

Also it seems that, as you heal you will be more sensitive to gluten and perhaps other foods. I started out with just getting rid of wheat and then found all sorts of other gluten in my kitchen and that I could not digest soy very well and then out went tomatoes and peppers..... I am still learning just how careful one needs to be. But in spite of all the mistakes, I am feeling better. I hope you will also.

Archived

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

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


  • Member Statistics

    • Total Members
      127,886
    • Most Online (within 30 mins)
      7,748
    Old Soul Elder
    Newest Member
    Old Soul Elder
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Nicbent35
      3 year old gluten intolerance?

      By Nicbent35 · Posted

      Hi, I have a 3 1/2 year old daughter..I would say she has had tantrums since even before she was a year old. Challenging but not extreme. Lately, her behavior had gotten extreme. Just so angry, yelling mean hateful things, completely defiant, was causing a lot of disruption in our house, I felt like I had lost the little girl I knew, we were baffled.   Something just didn’t seem right to me, I have been researching and read about how gluten can sometimes affect kids behavior. I took her off gluten a week ago tomorrow. The next couple days after I took her off gluten the days were much easier. About 4 days in she had one of the worst days I’ve seen her have tho. I kept on with it tho and the past two days she has been angelic. Is this common that if it is gluten that she could still have a bad day like that a few days after taking her off of it? Should I try to reintroduce it at some point to see if it’s really a gluten intolerance? I’m not gonna lie, if she continues with the great behavior she’s had the past couple days I will probably be scared to reintroduce it but don’t want her to have to avoid gluten if it’s not necessary. Anyone have advice? 
    • trents
      Anyone else with very high HDL?

      By trents · Posted

      But HDL is considered to be the "good" cholesterol, right?
    • plumbago
      Anyone else with very high HDL?

      By plumbago · Posted

      Since some time between 2010 and 2014, my HDL-C has been going up and you might even say elevated. The last time I could find in my records that my HDL was normal was in 2014 when it was 67. Last week, it was 101, and it’s been 88 and above since about 2015. A significant life event happened in 2010 when I was diagnosed with Celiac disease and in May of that year began a gluten free diet. An informal perusal of a previously posted topic on HDL on this forum shows that a lot of members responding had high normal or high levels of HDL, so it doesn’t seem to be that unusual. But because my HDL numbers have been so high for so long, I am now officially concerned enough that I will probably reach out to a cardiologist who specializes in lipids. I would like to know if I should have a genetic test, as a specific genetic mutation can be one reason for high HDL numbers. I will also ask if he/she thinks a cardiac work up including a coronary artery calcium score should be considered. I think by now most of us are done with the ridiculous good and bad cholesterol labels; the amount of what we don’t know about HDL is quite large. For me my questions include is it a matter of production or an inability to clear HDL, and are the high levels having an effect on my vasculature (or a result of a less than optimal vasculature)? My last TSH level was normal, so it's likely not a thyroid issue. I also take B12 regularly. I’ve read that niacin can cause HDL levels to go up, but B12 is not niacin, and I could find no definitive link between robust B12 supplementation and abnormally high HDL levels. Any input is appreciated! Plumbago
    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
×
×
  • Create New...