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Scared To Eat!

rachbomb

By rachbomb
in Coping with Celiac Disease

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rachbomb Rookie
rachbomb
Posted

I am new to all of this (dx Celiac, gluten-free for about 2 months) and it seems like I only get a few good days before I make a mistake and feel sick for a week. I recently discovered I can't have dairy either, which complicates it all. Overall I am much better but the bad days outnumber the good days still and I just want to cry. I feel like I am so diligent and my doctor is concerned that I am continuing to lose weight but I am so scared to eat because I am clearly getting glutened somewhere and I can only figure it out about half the time. Any advice for getting through these first months?

~Rachel

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Fire Fairy Enthusiast
Fire Fairy
Posted

I am new to all of this (dx Celiac, gluten-free for about 2 months) and it seems like I only get a few good days before I make a mistake and feel sick for a week. I recently discovered I can't have dairy either, which complicates it all. Overall I am much better but the bad days outnumber the good days still and I just want to cry. I feel like I am so diligent and my doctor is concerned that I am continuing to lose weight but I am so scared to eat because I am clearly getting glutened somewhere and I can only figure it out about half the time. Any advice for getting through these first months?

~Rachel

I'm fairly new so I'll just give you a little advice. I'm sure some of the folks who have been here longer can be of more help. If you haven't already, get rid of wooden spoons and old plastic ware in your kitchen, also any scratched no-stick pans. Most folks on here recommend shopping the perimeter at the grocery store. You want to eat a lot of fresh fruit and veggies. Quinoa is a good source of protein and easy to prepare.

kwylee Apprentice
kwylee
Posted

I had that scared to eat feeling when this all started too. Don't intend to do it over again, but if I had to, I'd:

1. Choose ONE food at a time to eat, then I added one additional food at regular intervals, e.g., every other day. (Yes, sounds extreme and very boring at first, but I wasn't very hungry in the first few weeks. The food choices grow exponentially and it was the only way I could gauge what was really happening from what I ingested)

2. At first, choose from only unprocessed foods, fresh meat and produce, olive oil, etc., no gluten-free goodies until you are feeling much better, and then add those sparingly.

3. Consider that soy is a culprit for me and many

4. Keep in mind that something you've ingested or done all your life may now give you problems. Every food, every lotion, every vitamin is now suspect.

5. Drink a lot of fresh water

6. Write down everything you eat and the time, write down symptoms and the time, include when you feel good and the time

This got me through the first weeks. I made a few mistakes but had I followed what is above from the start, it would have been easier for me. Hope it helps in all or part.

Kimbalou Enthusiast
Kimbalou
Posted

It's hard in the beginning, but you will find out what foods work for your stomach and which ones don't. As for milk, try Almond Milk! I had a very easy time switching over to it...it's healthier for you too. It's in the section with all the other regular milk. They have different flavors too. Blue diamond or Silk...either one is good. Also try Muscle Milk, it's dairy free and gluten free. Tastes pretty good. There are many alternatives out there.

Another thing I do: make sandwiches out of corn tortillas. Gluten free bread is very expensive. Corn tortillas are cheap! I put ham and cheese on them, melt in microwave...add a little mayo, etc. Or tuna works too. You just have to look at eating in a different way...you will be fine...trust me!

rachbomb Rookie
rachbomb
Posted
  • Author

Thank you - this forum has been a lifesaver for me and I really appreciate your responses! While I slowly added food for the first month or so, I started adding things much more quickly lately (because I was getting bored) but I'm sure that is the problem. I have also been basically living on Glutino gluten-free crackers but now realize those might be adding to the problem as well. I guess I will have to go back to my "safe" diet (rice, beans, chicken, beef, veggies, olive oil). Should I avoid corn up front as well (I'm a big fan of corn tortilla chips)? While boring eating is no fun, it has to be better than getting glutened all the time!

Kimbalou Enthusiast
Kimbalou
Posted

Thank you - this forum has been a lifesaver for me and I really appreciate your responses! While I slowly added food for the first month or so, I started adding things much more quickly lately (because I was getting bored) but I'm sure that is the problem. I have also been basically living on Glutino gluten-free crackers but now realize those might be adding to the problem as well. I guess I will have to go back to my "safe" diet (rice, beans, chicken, beef, veggies, olive oil). Should I avoid corn up front as well (I'm a big fan of corn tortilla chips)? While boring eating is no fun, it has to be better than getting glutened all the time!

I can tolerate corn tortillas and chips just fine. Regular, whole kernel corn is sometimes an issue. Generally, corn should be ok. You can get pretty creative with corn tortillas! They are quick and easy to deal with too.

Kimbalou Enthusiast
Kimbalou
Posted

just make sure you read the label on the tortillas...some corn tortillas actually contain flour...weird huh?

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rachbomb Rookie
rachbomb
Posted
  • Author

Weird - thanks for the info on corn tortillas.

As for cleaning out my kitchen, I've been wondering how far to take it. My husband is being supportive but isn't going to go 100% gluten-free (he isn't a big fan of gluten-free chips and he loves his protein shakes). I cleaned out the pantry and gave him one shelf. We replaced the pans we use most often but I know there is more we can and maybe should do.

kwylee Apprentice
kwylee
Posted

Also on those tortilla chips, I can't eat most of them because of the demon soy!!! But FRONTERA makes tortilla chips without soybean oil and I tolerate them just fine. But keep in mind, may be the corn for you; corn gives many people problems.

rachbomb Rookie
rachbomb
Posted
  • Author

Also on those tortilla chips, I can't eat most of them because of the demon soy!!! But FRONTERA makes tortilla chips without soybean oil and I tolerate them just fine. But keep in mind, may be the corn for you; corn gives many people problems.

I didn't even think about soy being in chips - ARG, so much to learn! Maybe I will stick to no processed food until I feel good for a week and then I will try to add corn as my first new food so I get tortilla chips back - BUT only ones without soy.

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
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      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
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      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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