bigbird16

For business travel where I can't necessarily choose the hotel and ammenities (and often nowhere near a grocery store), I bring a mini electric skillet. I pack pouched tuna and tinned kippers (both from brands that pack their fish in just plain water, no broth), Larabars, instant potatoes (thank you TSA for ripping a hole in the box last time and not returning said box to the plastic bag it was in to keep potato flakes out of my clothes), dehydrated or canned veggies, roast beef hash from Trader Joe's (comes in a handy foil pouch), rice noodles, DariFree powder (for my coffee), and Enjoy Life chocolate bars. I get fresh fruit from the hotel. Last big trip I jerked my own meat with a dehydrator, but ended up with food poisoning, so won't be doing that again--veggies yes, meat no. Because I have to be on the ball at every moment when traveling for work, I don't risk eating out until the last night. I'm excited about the next trip, because we'll actually be near a Whole Foods and I can go grocery shopping when I get there instead of lugging a ton of food.

Ravenwoodglass and Trents,

Thank you. From reading here and talking to others, that's been my observation, too--that gluten intolerance often goes hand-in-hand with other issues, especially soy and dairy. It makes sense in my wee melon that a problem with one kind of protein might be a sign that a person could have problems with other types of proteins if they're similarly structured. But of course, I'm just a plebian.

After that discussion, though, my mom (a nurse) thinks even moreso that it's in my head. (She never saw me at my worst, right before I went gluten-free.) I really should have invited her to stay up with me all night after the minor dairying to experience the migraine, enjoy the technicolor chucking, and see me walk into things.

Oh, also just to clarify, I put the daughter's gluten allergy in quotes, because I'm not sure whether the parents mean allergy or intolerance, not because of any doubt that she has an issue; they won't discuss it. Maybe I should take this doctor under my wing a give him an education; thankfully he's an orthopede rather than a GP, so the chances of him giving someone misinformation are not high.

Y'all have a wonderful, healthful day!

K

Way to go, Ravenwoodglass!!

Hi, I'm not sure if this is the right category fo this topic or not.

I just got back from spending a week with my mother and grandfather as we prepared him for a move to a smaller place. Grandfather was aware of the wheat/dairy/soy problems from previous visits and didn't care as long as he got fed. Mom has a hard time with this whole thing. She's one that doesn't know what's in her food--pasta has wheat?--and thinks I'm going overboard. I volunteered to make all of the food while we were together and came up with wonderful meals every night that they both loved. Mom even said she didn't get hungry between meals on what I was feeding us. (What a difference eating whole foods makes, huh?)

We went out to dinner with some other family, one of whom is a doctor, one night at Bonefish Grill. I went through the speil with the waitress about making sure no dairy or soy in addition to no gluten. While I ate, doc started to ask about my symptoms with dairy, so I told him. He was surprised to learn that some medications include lactose as a filler. Doc went on to tell me that wheat and soy intolerance aren't usually found together. (Oh, and he has a daughter with a gluten "allergy.") My mom chimed in that it's funny how people can be fine with something all of their lives and then suddenly have a problem with it. (Um, no, it hasn't been fine for many years, I simply found out what was wrong.) They went on in that vein. Dynamics being as they are, I let it rest and continued to eat. (Veggies had butter on them; I had only one bite. How hard is it to leave butter off of steamed veggies? I got sick, thankfully not too bad.)

Does anyone know off-hand of any research that supports gluten and soy intolerances either being common or not common together? I'm looking around for information, too, but figured I'd ask.

Many thanks!

K

Hi and welcome, Paul.

Soy was the last thing I realized I was intolerant to--gluten first, then dairy, finally soy. By the time I got to soy, adding one more thing to the do-not-eat list was kind of like, "Whatever." I react similarly to soy as to gluten--migraines, fuzzy head, neuro issues. No advice to share on supplements, as I have a bad habit of forgetting to take them. For managing, I haven't looked very hard for online resources. But the biggest piece of advice would be to read labels thoroughly on your food, drinks, medications, anything you put in your mouth. Also, I get Living Without magazine; it caters to multiple food issues. It always makes me super happy to get a recipe from them in my e-mail box and to get the magazine. Having pictures of beautiful food and yummy recipes that I can either make without worry or with minor substitutions (like using coconut milk in place of soy milk) always bring a big dairy/soy-free cheesey smile to my face. The new kitchen creations have been great hits with everyone, too.

Cheers,

K

Connie, the mental issues I had were something I couldn't imagine were gluten-related...until they went away when I went gluten-free. My friends considered me a nutcase. I cried a lot over stupid things (e.g., a lid that won't fit back onto a jar of pickles), over imagined scenarios, over steps I couldn't get in dance classes because I couldn't think clearly enough to understand the patterns, etc. The issues didn't go away overnight, but little by little, I seemed to be able to cope better. It doesn't take much gluten to send me down the rabbit hole again. The way for me to stay out of that insanity is to avoid gluten. So yes, gluten can make your brain all kinds of crazy.

Be well!

At 5'6", I'm the second shortest in my family. Most are over 5'9". My aunt (who seems to have a whole host of mystery issues) is around 5'3".

I do hope you told her that spelt is wheat and suggested true gluten free subs for those muffins like Kinnickkinik english muffins.

Also keep in mind that excema is also associated with gluten for some folks so even if the babies rash isn't DH it could still be caused by the gluten.

Spelt = wheat was met with a sigh and shrug. She didn't want the expense of buying foods that wouldn't be on the menu in a couple of weeks. "Have you seen the prices? Holy crap!" She said she also couldn't take it anymore near the end of the trial and ate regular toast. (head-smacks-desk) So what was the point of taking the baby for evaluation? The whole attitude was a feeling that this is all temporary; I think the thought of possibly permanent changes scared her (yes, been there; that's what friends and the Forum are for). I talked to her about basic label reading and choosing products with the-fewer-the-better ingredients for simplicity's sake. She was overwhelmed, as most of us are at the beginning, and the conversation didn't go far. I said she could call any time if she had questions or needed an ear. She is back to her regular diet.

Kinnikinnik Mmmmmmmmm

My dad was the one who got me to thinking about gluten intolerance in the first place. "Your mother had a wheat allergy." I tested genetically as double DQ7. I saw some of the same skin issues between us. He has always had a lot of digestive issues. He mentioned that at a diabetes support group the doctor had said something about a connection between gluten and diabetes. Yes, I told him, and the skin issues are tied to dairy. I suggested to him that he might give gluten and dairy free a try. He said he could never ever give up cheese (Behold the power of cheese!). He says he'll eat gluten-free, df, sf when I visit if that's what I cook, but as a lifestyle change, no way. I've said my piece, so I've dropped it even though it makes me very sad to see. Pushing makes him dig his heels in deeper.

I saw a friend's baby recently, and she had a horrible rash on her face. My friend said her doctor had her on an elimination diet to see if something in her diet was passing through in the milk; the doctor suspected wheat. She asked me for meal ideas and said she could never do this all the time. Keep it simple--rice, potatoes, veggies, and meat. Two weeks later she said the eczema hadn't cleared. She hated limiting her choices but really liked the spelt muffins she'd gotten to substitute for toast. (Spelt! Yikes! That's an elimination trial flushed down the toilet.) I suggested that if the "eczema" didn't clear up it be tested for DH; if it's DH, that's a clear diagnosis. Say it and leave it. Hopefully it's really just eczema and nothing to do with food issues.

Plant the seed. A person will pursue it or not.

Seitan is often used by vegetarians and vegans.

It's like tofu in a way.

It's often called the vegetarian's wheat meat:

Open Original Shared Link

The thought of it makes my stomach feel off ...

Before going gluten- and soy-free, I always wondered why the Primal Strips that my best friend said were great for a protein pick-me-up and pretty filling always made me feel so ill. They're made from seitan and soy!

Do you remember those bright poison control stickers with the frowny face? When I saw vital wheat gluten for the first time on the grocery store shelf while looking for gluten-free baking goods, I felt like slapping those little stickers onto the packages.

K

Hooray for Indian food!! In grad school, a friend and I would spend Fridays in the kitchen. We'd go to the variety market in Belfast first thing to pick up fresh veggies, seafood just hauled in that morning, fruit, or whatever tickled our fancy, stop by the Asian market for anything else we needed, and spend the rest of the day cooking a magnificent feast. It was almost always Indian, and we'd make enough to feed us through the weekend and part of the next week. There was always much laughter. Probably the best and most used cookbook I have--1,000 Indian Recipes or something along those lines--came from the bargain bin for

Is this the kind of thing you're talking about (see pages 8-16)? Open Original Shared Link

There are more pdfs on their web site; I'm not sure if the others give other ingredient lists. Listing by code seems so confusing. Is it to save space on packaging?

Maybe lIke the bachelor. Gluten free dates. Or maybe more of a competition. They have to cook for the Celiac and get eliminated if they gluten her.

During the last season of the Bachelor, I was thinking--in a flight of fancy--that it might be fun to apply to be the next Bachelorette. Never mind the fantasy suite; the one who keeps a clean mouth and who scrapes me off the floor after a glutening is the keeper. lol

First, hugs--you're not alone in this.

Doctors' treatment of me ranged from dismissive to she's a nutcase. The only one who took my issues seriously was a nutritionist who herself has celiac, but all she wanted to talk about was "mindful eating," not what or how much I should be eating to be properly nourished.

When I have a craving for something from that previous life, I get creative. I challenge the thoughts of missing that food and channel the emotion into making something even tastier. If I want coconut shrimp and onion rings, by gum I'll have them, and they'll be better than anyone else's. I try not to obssess anymore about what I eat; and I think I have a better relationship with food. I'm still about 20 lbs overweight, but I've lost 15 in the last three months. If cooking makes you happy, cook! Bake a batch of gluten-free cookies or muffins and take them to work and share. (Half the time no one knows the difference.) Experiment. Laugh at the goofs, like doorstop bread. Share the successes. Don't be afraid to indulge in whatever recipe you desire, whether that's a gluten-free chocolate raspberry cake or a rosemary chicken breast with a caesar salad. Enjoy the cooking. Make the finished product beautiful. Play with your food.

Surround yourself with people who will share your joy. If there are toxic people, limit your contact with them. I have one friend who's like a sister. She thinks all of this is crazytalk. So we keep food out of our conversations. Other friends get soooo excited when I bring them goodies or have them over to eat or tell them about a new recipe. People who dismiss your pain aren't worth your frustration or tears. Yes, their comments hurt like hell sometimes, but you know the truth of your situation and are doing the best you can to make yourself well and healthy.

You are responsible for educating yourself; the health professionals may not be a whole lot of help. But you do have this group to support you. The folks here are full of wonderful ideas.

In practical matters, I won't even let people bring gluteny leftovers into my home. (Single and do what I please.) I replaced all cutting boards, toaster, wooden utensils, colanders, silicon bakeware, scratched teflon pans, rolling pins, plastic food storage containers, and suspiscious bakeware. Unless I have intimate knowledge of a friend's kitchen and her cooking habits, I won't eat what they cook. No offense meant, but I have to look out for my health (as I sip my Bard's Tale beer). For going out to eat, get some of the Triumph dining cards or make your own to help explain things to the chefs. Always ask about ingredients. Sometimes you end up with a meal that's even prettier than everyone else's. For grocery shopping, I tend to stick to staples--fresh meat, fresh or frozen veggies and fruits, potatoes, rice. The fewer ingredients on the list, the more appealing it is, especially if I can pronounce them. For baking, I go by recommendations of good brands and experimentation. (The latter has gotten me in trouble a few times, like having an anaphylactic reaction to millet, but has been very useful.) The pets are on gluten-free diets, too, so that I don't have to worry about gluteny slobber from the dog or wheaty bits floating in the air and landing in my food from the bird. Magazines such as Delight and Living Without are good inspirations.

As others have said, it does get easier. You will feel better, and soon it will all be second nature to you.

Cheers,

K

My guy likes Orijen kibble. Nature's Variety Instinct kibble is good, too. (Their Prairie line contains barley, so nix that one.) My princessy boy turned his nose up at Instinct, but it's a matter of taste. I also spice up his kibble with Stella and Chewy's freeze-dried lamb patties to give him more texture. (Also good warm with a bit of water or broth.) For wet I use Nature's Variety raw frozen. He goes bananas for that. Merrick, Evo, Fromm, and Wellness also have gluten-free wet and dry formulas. Some of those do contain dairy, though. Read the ingredients on every bag and can, even if you've bought the same brand and flavor for forever, because the companies can change ingredients like they change socks.

K

Hi! In the process of deglutening my house, I realized that my bird's seed had wheat in it. I switched her out to a blend without wheat or oats and made some sudden improvements healthwise. (Funny enough, her feathers became shinier and her moods improved after the switch.) When I got a puppy in October, I made sure his diet had no gluten, dairy, or soy in it. He loves his grain-free food and has a beautiful shiny coat. I don't have to worry about his puppy slobber on my hands, face, blankets, furniture, dog toys, or anything else. For me it's a comfort thing of never having to worry that I might be glutened. I tend to be pretty sensitive. However when I sit my friend's dogs, I sometimes get nailed. Their food is wheat-filled. Whether it's from breathing in dust from their food, an unexpected face-washing, or forgetting to wash my hands after petting them then eating something, I don't know, but it happens.

What kind of dog do you have? Mine's a crazy Boston terrorist (terrier).

Cheers!

Katherine

Wishing everyone a Joyful and Healthy New Year!

Thank you all for your wonderful support and advice over the last year! This board has made such a difference in my life. I've been gluten free for 13 months and dairy and soy free for six months; and boy do I feel like a different person. Three cheers for healthful living!

Best,

Katherine

How awesome for you, Mike!

I was also surprised at what cleared up and changed for the better after going gluten-free:

Fewer, less intense migraines (these were the reason I went gluten-free, so that's more plain old hapiness than surprise)

Minor joint pain only in the actually injured joints, rather than superbad bodywide

Improved balance

No more tingly feeling in feet and hands

No more anxiety or snappishness

Sound sleeping with zero vivid dreams or nightmares (so vivd they felt real, almost every night)

No need for naps

Clearer thinking

No chest pain, heart palpitations, or breathing difficulties

No preggo-looking pooch

Feel like I'm getting my mojo back

Eating less and more interested in healthy foods

Can accomplish more in an evening or on the weekend (just doing one task, like laundry, used to be a major accomplishment, usually ending in a nap)

I used to think I'd never have enough energy to start up or maintain a relationship, but now I'm thinking I could definitely strike up a conversation and go on from there.

I've noticed the same. I used to worry about getting enough food when out and about, was always hungry and getting woozy if I didn't have food every couple of hours. While eating one meal, I was thinking of the next meal. Now (gluten-free since Nov.), I like to eat, for sure, but I don't have much interest in food. I eat much smaller portions when I'm hungry, which is around three times/day, and maybe a snack or dessert at night (not usually, though). If work gets crazy and I have to miss lunch, it's no big deal. It's nice not to be a slave to my stomach. Weightloss here hasn't been as much as hoped, either, but then again I haven't been moving about as much lately.

Tastes have changed, too. I used to eat a lot of pasta and cookies. I like gluten-free varieties of both, but mostly have no interest. Me turn down a cookie?!?!?!? Yep.

I ate out at a 5 Guys in Chattanooga--burger sans bun plus fries and had no problem. LOVE their fries, and it's nice not to worry about breaded food items ccing the fries in the fryer. I still have to try one locally.

I like to think it's jealousy, because dang my gluten-free food looks and tastes good!

Love the shirt!

Holidays with cooking relatives are like walking through fields of land mines.

Hah hah, that's what I was thinking when I was invited to dinner Saturday. I declined, saying it had been a bad health week (gluten-related migraine). Another friend said, "One thing you can count on at T's house is a healthy meal." I smiled at him and thought to myself, "Yes, please pass the live grenades." (T is over 75, a little forgetful, with a postage stamp sized kitchen and plenty of cc going on between dishes. Add in 14 non-careful guests. Stir well. Boom! Love all the friends, but not enough to get sick again.)

A friend has the same problem. Her MIL sweeps the kitchen floor with the same broom she uses to sweep dog doo off the deck. Once there was mold in some shredded cheese and my friend wanted to toss it. Nope, she was told to sprinkle it on the casserole. Where's the puking smiley?

OMG. sounds like a relative of mine with cheese--the same one who didn't know wheat was in pasta, each and every time I've said to her, "No, I can't eat pasta because it has wheat in it, thank you."

Hi

Does anyone out there know where in the Edinburgh area I can buy a Gluten Free birthday cake. This is for my mum's 70th Birthday and as she has not had a cake in years I would like to surprise her.

Thanks

Not sure about Edinburgh, but you might contact the Edinburgh chapter of CoeliacUK: Open Original Shared Link They should have some recommendations. What a great surprise for your mum!

That is wonderful that you're migraines have been affected positively by going gluten-free!

Gluten is the major contributor to my migraines, as well. Since going gluten-free in November, I've cut the incidence by half. I was having migraine pain 20+ days per month. They're also becoming less severe; only thrice in the past four months have I prayed and begged for a handy guillotine. I've heard for some people they cease completely after going gluten-free. Most of the migraines I've had since November have been cross-contamination issues. When I've been glutened, I know within 20-30 minutes; my face on the migraine side goes numb, arm goes weak, and migraine signs begin.

It stinks when you're going just fine, and then you get nailed. But stick with it. Healing takes time. You'll have whoopsies; we all do. And you'll find out what works for you and what doesn't. This forum is a great place to learn and share. Folks here definitely understand.

It's possible that you got bit from something in your mom's cooking. It could be something else, too. Gluten-free living is a learning process for family, as well. Be consistent and be firm with your needs, but also be loving and helpful in the way you approach it.

This migraine will pass (though they seem neverending), and hopefully as you heal they will disappear entirely.

Take care!