queenofhearts

Are you keeping hydrated? I find it makes a huge difference in my recovery from exercise. Often if you cut starches out of the diet, you tend to lose a lot of water, & that can lead to cramping. Also, sodium/potassium balance could be an issue.

Leah

Have any of you had trouble with increased breast tenderness since going gluten-free? I've always had it in the week before my period, but since going gluten-free about 6 weeks ago, I seem to have a steadily increasing case. It's getting really uncomfortable! I'm hoping it's a temporary thing-- I know that celiac disease can affect hormones-- but ouch! Any thoughts/suggestions?

Leah

Just to clarify, folks-- if you use a clean dishrag that has gone through a full cycle of laundry with hot water, detergent & bleach, (after being exposed to gluten) do you think it is safe for wiping the (shared) counter, or not? Likewise handtowels? I'm assuming dishtowels are okay because the dishes are clean when you use them... at least they'd better be... but then again my dh & sons are not exactly super meticulous.

I try to get my gang to prepare everything on plates or cutting boards, but some crumbs do hit the counter. I always use something so my food doesn't touch the counter, but I'm thinking those cloths might be getting gluten to me somehow... I hate using SO MANY paper towels... Plus I'm lining my bakeware with foil to make sure no gluten touches my gluten-free goodies... expensive & unecological! But if that's what it takes, I guess...

Leah

That brings me to dishrags. I've started using dishrags rather than sponges. I was finding that once I used a sponge to wash a glutened item, I never trusted them again. So I bought a bunch of dishrags (at walmart where they have all the mops and stuff). I remember my grandmother always used dishrags, or I never would have known they even existed. That way, when the dishrag gets glutened, I can just grab another one and throw the contaminated one in the laundry.

Nancy

Sometimes they'll use the scientific name for wheat - trictum vulgare

I'm not sure what the scientific name for oats is

The oils from both plants have moisturizing properties, and that's why they're used usually

I know the oats are avena something... it was in my favorite sunscreen, darn it!

Leah

You are definately right! I wish Dr.'s were more versed on this type of allergy seeing how common it is and how far it goes before poeple are actually diagnosed with it.

I am ordering Dangerous Grains from Amazon. Does anyone have any other books that they would recommend?

Oh boy do I wish doctors knew more! I suffered for years before my diagnosis. Hate to be cynical, but could it be because there are no meds to prescribe? They threw a pharmacopeia at me before Celiac was mentioned.

Are you interested in cookbooks? I'm big on those!

Leah

Cider & white wine vinegar (with no additives) are for sure okay, since no grain is involved. There's dispute about the distilled grain (white) vinegar, though most folks can tolerate it, some can't. Malt vinegar is definitely out. Flavored vinegars are iffy. I just found out that some "Balsamic" vinegars are flavored so read the label. The pure Balsamic from Modena is okay, & the really expensive ones, but some of the cheaper ones are flavored. Rice vinegar (unflavored) is okay.

Leah

As the distilled vinegar in your dressing is just from the mustard, there is probably only a tiny amount in there, so unless you are super-sensitive I'd say it's probably safe.

Protein cravings would be a terrific change for me as I really have no "appetite" for protein & have to consciously remind myself to include enough in my diet.

Leah

Welcome to the board! It's the best place on earth for folks like us.

I'm not a doctor, but given the symptoms you describe, it seems clear you should stay away from the stuff! Celiac manifests in so many different ways. It's not terribly uncommon to have no GI symptoms at all. That doesn't necessarily mean there is no damage. With some folks it shows up as nutrient deficiency. There are neurological symptoms too. If you feel so much better without gluten, that seems a pretty clear indicator that you should avoid it, damage or no!

Leah

I just bought some rice bran to put in Carol Fenster's Multigrain bread. Still working on the last bread so it'll be a day or two before I try it, but I'll let you know if it's good! It's supposed to be very high in fiber.

Also, dried fruit is very good.

Leah

Leah..

I remember going through that when I tried the oh-so-popular Adkins diet back in the day. I figure I'm going through a similar thing...with the candy and such...just in carbohydrates in general. I don't know if it's normal or not or if we're missing something...

Hmmm, very interesting. With me it isn't candy so much as the cookies, bread, crackers, that sort of thing.

Leah

I had intense sugar cravings after I went gluten-free. That went away after a few months.

Hope mine go away soon! I'm gaining weight I didn't really need!

What exactly is in sweet potatoes that makes you ovulate twice?

Darned if I can remember-- the boys are 19 now! Probably plant estrogens, but I'm really not sure. I do remember laughing my head off when I found out about it because I really am a sweet potato junkie!

Leah

I wonder what I am missing - since

lately I've been craving avocados!

So weird....

I ALWAYS crave avocados. Especially guacamole!

Leah

I agree eKatherine. I was going to say that I thought cravings were the body's natural way to signal deficiencies. Also I have read they can be about balance in the body, and the yin and yang of energy. For example, if you eat a lot of salt, then often you crave something sweet to balance it out (i.e. salty sunflower seeds/popcorn chased by a soda) And then I have also read that you can have strong cravings for what you are allergic/intolerant too, like an addiction.

This latter issue is the one that worries me. Since going gluten-free, I find I'm craving AND eating even MORE starchy foods than I did in wheaty days. I'm not sure if it is some sort of subconscious attempt to re-gluten myself... none of these starches have gluten, but they are often things that would have had wheat in them before. I always liked starchy food, ate a lot of "healthy" grains, but a reasonable balance. Now I find I'm really going overboard, having a hard time stopping. I've been gluten-free for about 6 weeks now, & it doesn't seem to be stopping. Anyone else have this experience? Or have any insights about what's going on?

Leah

Sweet potato oven fries...my hubby would love those! What do you season them with. I typically use onion and garlic powder for potatoes along with basil added near the end (my hubbys addition).

I'm a sweet potato fanatic! I like them baked with butter or soy sauce, or sometimes a yogurt sauce. I make oven fries, sometimes with olive oil, fresh garlic & rosemary, sometimes with peanut oil, fresh garlic & chili powder. I also make what I call "sushi taters"-- (not for your six year old, I'm sure)-- a sort of double-baked thing with soy, wasabi & ginger. (No fish-- it's just the flavorings that come from sushi.) It's kind of a quirky thing but I love them & there's nary a grain of rice in there...

One caveat, ladies-- after my twins were born I participated in a study that showed there was a correlation between high sweet potato consumption & fraternal twins! You have been warned!

Leah

Erica, I hope you have a great vacation with your family. It may take some adjusting, but it sounds like you are both willing to work to make things better this time. You've been really strong dealing with the bf, & everyone gets worn down now & then!

Relax & recharge, you'll feel better.

Leah

As I understand it, Ellen, you can be intolerant of lactose (milk sugar), casein (milk protein) or both. Lactose intolerant folks can often eat yogurt or hard cheese, as most of the lactose is lost with the whey, but casein intolerant folks can't, since the casein is concentrated by the same process.

I know some folks are intolerant of eggs, but I think that is quite a different thing & not related to the milk issues.

Leah

I was diagnosed by biopsy, but only after being misdiagnosed for years. Actually I think I've had it since childhood, as I had some symptoms even then-- chronic headaches, "delicate" stomach, extreme thinness-- but in recent years I'd added chronic anemia, mild depression, joint pain, recurrent diarrhea, still without being diagnosed. Finally I developed liver troubles & that sent me to a specialist who figured it out. Thank you Dr. Kohagen!

Leah

Is she okay with corn? There is corn pasta, grits & other corn cereals, & of course corn bread & tortillas... my kids loved them when they were in their starch-only era. (At about the same age.) We were not gluten free then, but they just liked corn a lot!

Leah

I like sardines, but I need it on a cracker. Know of any good crackers ?

marcia

Me too! I never thought saltines would figure on my craving list, but I realize that I always ate them with tuna & sardines... I just don't like plain tinned fish much without them, & I don't really know why! (I also always have to drink V-8 with them-- I guess I am a creature of habit-- but luckily I can still do that!)

I like rice cakes & crackers, almond thins & so on, but I'd love something more like the old saltines to eat my fish on. Any ideas, folks?

Leah

Great news about Tim. You've been through quite an ordeal! I'm glad he's so much better.

Leah

If all else fails, you can make your own yogurt too. I know it is no fun to have ot make EVERYTHING, but if you have to for this short time you can do it. I have never made yogurt at home, but there is a lot of info on the internet and I also saw a show on the food network about it.

Anne

I've made my own in the past & it's actually quite easy. You do need a yogurt starter though, so you'd have to invest in a safe yogurt at least that once. Then you just keep recycling the starter, like sourdough.

Leah

Have you folks tried sorghum breads? That's my favorite bread flour so far. I've experimented with several flour blends, but find the sorghum is the key ingredient. I don't know how well it would work for those of you with other sensitivities, but it might be worth a try.

Leah

All I know is that the little guy is a Ninja... violent urges, perhaps?

Leah

I like to sautee greens (beet greens, chard, etc.) for just a couple minutes with leek or shallot, then lemon-juice it.

Ooo, I also like Brussels sprouts sauteed for about five minues (after cut up really fine) - then put balsamic vinegar on them (or apple cider vinegar if you haven't found a gluten-free balsamic)...if you do cheese, then you add the parm.

Also, if it's more picknicky - you can make sweet potato fries

Uh oh... are some balsamic vinegars gluteny? I figured wine, wood, what's to worry... what is the potential villain?

Leah

I've eaten there twice this weekend (including lunch an hour ago) and was fine. I stress the gluten-free and ask the server to remind the cook to clean the pan out. But like the other postings, I got fortune cookies both times too. I told the guy today, "I don't need these since it's gluten-free food." And I got, "Oh yeah, I guess that makes sense."

Y'know, somebody ought to make gluten-free fortune cookies. It's not as if they have to rise, so it ought to be easy!

Leah

We'll be pulling for you, JennyJ! I hope it is something benign that they just haven't thought of.

Leah