Jump to content
  • 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

Down To Just Meat, Fruit And Veggies


angieInCA

Recommended Posts

angieInCA Apprentice

I just have to whine for a bit so please bear with me. On top of having celiac disease I also have a problem with reactive hypoglycemia.

2 weeks ago I saw my Nutritionist and G.I. to discuss some on going sensitivities I have been having. I have figured out that I can't handle Soy or Corn and I'm already off dairy and now I'm suspecting rice. So it was decided that along with the soy, corn and dairy I should remove all grains, any processed sugar (honey is allowed) and peas from my diet.. Basically to remove all processed foods except for peanutbutter (thankfully I didn't have to give up my peanutbutter) Thank God I love veggies and fruit and I know how to cook.

The new Diet really isn't the problem, up untill Monday I had been doing really well and wasn't craving a thing. Tuesday I got glutened accidently by some stray crumbs where someone in my house used my peanutbutter and when I had my daily apple and peanutbutter I didn't notice the crumbs untill too late. <_<

Ever since I have been on the worst rollercoaster of agony and cravings. All of my muscles are cramping up (my arms hurt so bad I can barely lift them), I have had a non-stop migraine, brain fog, and the big D. On top of that I am having massive cravings for all the forbidden foods. It's driving me crazy. I could kill for a Double Quarter Pounder with Cheese and I HATE McDonalds! On the way home from the store today (had to get a fresh jar of peanutbutter) I had to force myself not to stop at the local donut shop for one or half a dozen of their fabulous Bavarian cream filled chocolate dipped donuts. I have never been a person focused on food but now that I have to think about it every day all day long, because I feel like I have to constantly be thinking about what my next meal will be and monitoting my blood sugar so it's not too low, I now feel like all I do is think about food. I'm becoming so sick and tired of eggs and chicken and tuna. Up until now I've been really positive and have not thought about what food I can't have.

Please excuse the rant. :unsure: I know there are others dealing with much bigger issues than this but today has been a tough day <_<


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



Celiac.com Sponsor (A8-M):



MNBeth Explorer

Hi Angie,

I'm so sorry to hear about the awful week you're having. It does get hard to take, doesn't it?

After totally crashing after Easter, I've been digging around for more answers, and suspect that reactive hypoglycemia is something I'm also dealing with. It's maddening how little consensus of opinion there is about how to manage it!

After reading "Hypoglycemia: The Classic Healthcare Handbook" by Saunders & Ross, I'm off all sugar (inc. honey), refined carbohydrates, dried fruits and even root vegetables and the sweeter fruits. I'm still eating grains, but only whole, and in small quantities. I don't know what to think about legumes - opinions are totally polar on those.

I haven't been glutened lately, but it's that time of month for me, so I'm craving carbs and sugar like crazy. And creamy - anything creamy - but I'm having trouble with dairy, too. What I wouldn't give for a bowl of cereal! Sometimes it's just hard to feel satisfied on meat and veggies and a little fruit.

Since going off all that, I've been extremely weak and tired. This is what the authors predicted, but it stinks just the same. Folding the laundry feels like a workout. It's so frustrating that when we feel the worst, we need, where food is concerned, to do the most for ourselves - no prepared foods, no "out" food...

Whine, whine! Sorry; this is YOUR whine! Mainly just wanted to say that I feel your pain. Hang in there!

angieInCA Apprentice
And creamy - anything creamy - but I'm having trouble with dairy, too. What I wouldn't give for a bowl of cereal! Sometimes it's just hard to feel satisfied on meat and veggies and a little fruit.

I dreamed about a bowl of frosted shredded wheat last night :rolleyes:

Thanks for understanding and feeling my Whine ;)

sickchick Community Regular

Hiya Sweetie!

I am so sorry about your cross contamination...

I didn't know anyone else who loves apples & peanut butter like I do :):):)

I just found out last week I am rice intolerant

So far, I can tolerate corn...

good luck & be well B)

xox

Lisa16 Collaborator

Angie, I am in pretty much the same boat you are. Here are a few things that help me.

Can you have almond milk? If so, that might satisfy some of the creamy cravings.

Nuts have saved me-- I love the flavored almonds and cashews. That also helps and they seem to be very important. You can make cashew butter or even try some sunbutter (made from sunflower seeds-- it is surprisingly good.)

Also, take an avocado and mix it with a little honey-- kind of puree it together. I know it sounds gross, but it tastes very much like ice cream in a weird way. You might have to close your eyes. Lots of cultures eat avocados sweet.

Also, if you take a tomatoes a blend it with a bit of green onion and add olive oil and a smootch of apple cider vinegar, you great a great dressng for avocado chunks.

Fresh squeezed orange juice is great too-- it satisfies the sweet cravings.

Dark chocolate does not have to have milk in it-- that might be something to hunt down too.

Also, I bought this cool machine from cuisinart that has a slicer in a spinning drum. You put a potato in there (or a sweet potato-- these are great!) and you have istant potato chips that you can fry in oil. I put some paprika on mine for a little spiciness.

These things make me feel less deprived. And if you can get the soy back, you have even more stuff you can play with.

Hang n there!

Lisa16 Collaborator

Oh! I forgot coconut milk/cream. You can sweeten that with honey and eat it with fruit. Sprnikle some nuts of there or a nice mint leaf.

You can also make a kind of ice milk out of it. Make mix in some fresh orange juice and freeze.

Then there are sorbets. If you boil a little water and honey and add fruit juices (or mint or basil or whatever floats your boat) you can freeze this for an easy sorbet. You wiull have to stir it at some point to keep it from forming crystals.

mattathayde Apprentice

i feel you on the cravings, and they seem to get worse the worse i feel. maybe you could find a place to get a burger at (sans bun) that fits your dietary requirements. i have 5 guys here and they are very good about being attentive to gluten issues so i go there when i want to be lazy and have something tasty

try to find something to keep your mouth busy, sun flower seeds, gum that meets your requirements, a candy that meets your requirements (if possible). just find something to do and that should help some, i know when i am sitting around at home i get bored and want to eat, or just do something with my mouth (i eat a lot of sun flower seeds, picked it up from my dad)

hope you get it all figured out

-matt


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



Celiac.com Sponsor (A8-M):



Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Aretaeus Cappadocia posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

    2. - Scott Adams replied to wellthatsfun's topic in Gluten-Free Recipes & Cooking Tips
      1

      heaps of hope!

    3. - Scott Adams replied to Jordan Carlson's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Fruits & Veggies

    4. - Scott Adams replied to yellowstone's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Cold/flu or gluten poisoning?

    5. - Scott Adams replied to hjayne19's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac Screening

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,092
    • Most Online (within 30 mins)
      7,748

    Ffmedicbeaver
    Newest Member
    Ffmedicbeaver
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Traditional brown rice vinegars are made by fermenting brown rice and water with koji (Kōji 麹). The gluten risk comes from the method of preparing the koji: rice, wheat or barley may be used. Regardless of the starting grain, "koji" typically will be listed as an ingredient, and that term alone does not indicate gluten status. I called Eden Foods regarding their product "Organic Brown Rice Vinegar" (product of Japan) to ask how their product is made. They gave me a clear answer that they >do< use rice and they >do not< use wheat or barley in preparing their koji. FWIW, the product itself does not contain any labeling about gluten, gluten risk, or gluten safety. Based on Eden's statement, I am going to trust that this product is gluten safe and use it.
    • Scott Adams
      Your post nails the practical reality of living well with a celiac diagnosis. The shift from feeling restricted to discovering a new world of cooking—whether through a supportive partner making gluten-free spanakopita and gravy, or learning to cook for yourself—is exactly how many people find their footing. It turns a medical necessity into a chance to build kitchen skills, eat more whole foods, and actually enjoy the process. Your point that the basics—knife skills, food safety, and experimenting with spices—are all you really need is solid, helpful advice. It’s a good reminder that the diagnosis, while a pain, doesn’t have to stop you from eating well or having fun with food.
    • Scott Adams
      You are experiencing a remarkable recovery by addressing core nutrient deficiencies, yet you've uncovered a deeper, lifelong intolerance to fruits and vegetables that appears to be a distinct issue from celiac disease. Your experience points strongly toward a separate condition, likely Oral Allergy Syndrome (OAS) or a non-IgE food intolerance, such as salicylate or histamine intolerance. The instant burning, heart palpitations, and anxiety you describe are classic systemic reactions to food chemicals, not typical celiac reactions. It makes perfect sense that your body rejected these foods from birth; the gagging was likely a neurological reflex to a perceived toxin. Now that your gut has healed, you're feeling the inflammatory response internally instead. The path forward involves targeted elimination: try cooking fruits and vegetables (which often breaks down the problematic proteins/chemicals), focus on low-histamine and low-salicylate options (e.g., peeled pears, zucchini), and consider working with an allergist or dietitian specializing in food chemical intolerances. 
    • Scott Adams
      Your satiation is challenging and a common dilemma for those with celiac disease or non-celiac gluten sensitivity: distinguishing between a routine viral illness and a reaction to gluten exposure. The overlap in symptoms—fatigue, malaise, body aches, and general inflammation—makes it nearly impossible to tell them apart in the moment, especially with a hypersensitive system. This ambiguity is a significant source of anxiety. The key differentiator often lies in the symptom pattern and accompanying signs: gluten reactions frequently include distinct digestive upset (bloating, diarrhea), neurological symptoms like "brain fog," or a specific rash (dermatitis herpetiformis), and they persist without the respiratory symptoms (runny nose, sore throat) typical of a cold. Tracking your symptoms meticulously after any exposure and during illnesses can help identify your personal patterns. Ultimately, your experience underscores the reality that for a sensitive body, any immune stressor—be it gluten or a virus—can trigger a severe and similar inflammatory cascade, making vigilant management of your diet all the more critical. Have you had a blood panel done for celiac disease? This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Your situation highlights a difficult but critical crossroads in celiac diagnosis. While your positive blood test (a high TTG-IgA of 66.6) and dramatic improvement on a gluten-free diet strongly point to celiac disease, the gastroenterologist is following the formal protocol which requires an endoscopy/biopsy for official confirmation. This confirmation is important for your lifelong medical record, can rule out other issues, and is often needed for family screening eligibility. The conflicting advice from your doctors creates understandable anxiety. The challenge, of course, is the "gluten challenge"—reintroducing gluten for 4-6 weeks to make the biopsy accurate. Since your symptoms resolved, this will likely make you feel unwell again. You must weigh the short-term hardship against the long-term certainty of a concrete diagnosis. A key discussion to have with your GI doctor is whether, given your clear serology and clinical response, would be getting a diagnosis without the biopsy.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.