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neylonas

By neylonas
in Coping with Celiac Disease

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neylonas Rookie
neylonas
Posted

Can you give me your opinons about being dairy free initially? I read that I should go dairy free for at least a few weeks as well before I will see real results. I am only 2 days in and craving something sweet, but aside from fruit or peanut butter I feel like there are not many options. So far i have been eating fruits and veggies, plain meats, and peanut butter. Any other ideas???

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Lisa Mentor
Lisa
Posted
Can you give me your opinons about being dairy free initially? I read that I should go dairy free for at least a few weeks as well before I will see real results. I am only 2 days in and craving something sweet, but aside from fruit or peanut butter I feel like there are not many options. So far i have been eating fruits and veggies, plain meats, and peanut butter. Any other ideas???

I just found this link. It's not dairy specific, but may be helpful to you in your beginnig days:

Open Original Shared Link

Dairy is not required to eliminate, only if it seems bothersome to you.

ang1e0251 Contributor
ang1e0251
Posted

In the beginning, I made the peanut butter cookies that have no flour (old recipe) and that helped my sweet tooth. Also full sized Snickers, not minis, are a good pick me up when you're short of time.

I like pudding made with soy milk and jello.

converge Apprentice
converge
Posted

peanut M&Ms B)

SGWhiskers Collaborator
SGWhiskers
Posted

Chocolate Soy milk. Plain or Vanilla Soy milk in your old recipies. Soy ice cream with nuts. Even better is the new coconut ice cream. Nuts are a nice snack. Avacado is so creamy.

With adjusting to soy milk, it helped to put a sweetener in the plain. I didn't care for the Vanilla. I LOVED the Chocolate. It also helped mentally to think of it as nut juice rather than milk. I also needed to get Beano. You know what they say about beans. Soy milk comes from soybeans. Oh, if you can find it, they make soy nog this time of year. Mmmm. And Soy Latte.

Earth balance has a soy butter that is good. Mashed potatoes made with soy. Some people can handle a little cheese before they add back dairy fully. I'm allergic, so I'm off milk/eggs/gluten for life. Gluten is the hardest to navigate. Eggs are what I miss the most.

Since I can't have milk or eggs, I satisfy that creamy texture craving with beans. Refried beans are the easiest. Old El Paso are gluten-free, but I think they might have disguised MSG.

Hot Chocolate from scratch.

cyberprof Enthusiast
cyberprof
Posted
peanut M&Ms B)

Most chocolate has milk, except for SOME types of dark chocolate, so peanut M&Ms are out if you want to avoid dairy.

I second the flourless PB cookies. Avoiding gluten-free baked replacements (that have alternative flours in them) early on in the process helps healing and makes the healing easier.

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      By Lori Lavell · Posted

      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
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      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
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