This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
I don't think I can trust it. Just too much wheat around. At restaurants with gluten-free menus (like Longhorn's) I perceive a lot less likelihood of CC because, well, they're not pounding out dozens of regular pizzas every hour.
As you can see everyone here has gone through your stage.
I would perhaps just add that, as now your intestines are healing, it may be better to eat the healthier stuff for now. It's almost like the paleo diet food I guess. Yes it's more cooking but even that becomes part of the habit too. I seem to recall I think that it was about six months or so before the doctor said my blood work reflected that I was in good shape. I can't explain the particulars because I can't relay them accurately, but in other words it took six months of true "gluten free" before my blood work normalized. And it was exponentially better each test, but it took that long in my case. And my regular pre-sick weight came back after about one year, but I had a pretty unusual liver-related symptom of the celiac that also had to recover (and it did).
Four years ago I was in the EXACT same spot, I got diagnosed in my mid-40s. I lost lots of weight and had no idea what to eat at all. I was starving. And little or no alcohol for six months since the intestines were injured. That was real tough. What to drink/not drink is a whole other thread...but on to my very first gluten free diet from the first days and weeks:
Breakfast--gluten free cereal (lots of the Chex are gluten free now) with sliced bananas because they're more filling. I couldn't do milk at first, so I used soy milk at the time. You get used to it. Scrambled eggs and a baked potato (believe it or not). I was too lazy to make home fries.
Lunch--tuna or gluten free lunch meat on gluten free bread. Goodbye Gluten (believe it or not) is about the only gluten-free bread I can tolerate taste-wise...but know that nobody's really gotten gluten free bread close. I gave up on frozen gluten free bread since it would disintegrate as soon as it thawed. You can throw in a fresh ingredients salad with gluten free dressing (lots now, look them up by brand). I did lots of salads with canned tuna in them.
Snack--my first post-celiac snack was Nestle's toll house semi-sweet chocolate chips (most are just now being labeled gluten free, check closely on the back) and Diamond Almonds mix. Most Diamond nut products are gluten free, look that brand up too if you like nuts. I had to gain weight back, thus the nuts mixed with chocolate for my sweet tooth.
Dinner--Broiled or baked chicken breasts, fish, pork...all the raw stuff you cook yourself. Steaks and baked potatoes with gluten free margarine like Olivio or real butter (look up your brand). Steamed raw vegetables or from frozen (the plain, frozen vegetables).
Progresso has labeled soups gluten free right on the front or the side of the can (in smaller print with some other facts). There is "gluten free" Mac and Cheese made by Annie's I think it is.
A note on meats...DON'T get any meats that say things like "up to 12% solution" or whatever. Economy grocery stores carry those a lot, so steer clear there. BUT at the same time there's a store here called Aldi's which is an economy store but labels TONS of their regular products as gluten free, I've seen the labeling almost double it seems in the four years since I had to start gluten free myself. If it says gluten free, you are good to go.
YOU WILL GET THIS DOWN...trust me and after awhile it just becomes regular. No, you can't go out to eat many places like you used to because you've gotta get gluten free...but there's more places than ever before with a gluten free menu and you can go there ONCE in awhile. If you're not negative for active celiac yet (the <20 Iga reading) DO NOT take chances. Your life truly depends on stopping the active celiac condition in your gut but it CAN be done...but you must eat only whole foods or goods (think the "perimeter" of the grocery store) OR gluten free labeled products. It blew my mind the first time I walked into a grocery store and realized I couldn't eat most of the of the stuff in there. I never gave it a second thought. Now I don't even think about that anymore, and just go for the stuff I know I can have and the mind-blowing is in the past.
One of my first celiac tricks was...if I wanted to know if I could eat something and it wasn't labeled, I would need to see three sources that told me it was gluten free: these boards, manufacturer's website and a third place like gfoverflow.com. If I got three "yes" answers for gluten free then I could eat it. For example, Heath bars (my weakness).
After awhile, you will have quite a regular and full list of "safe" foods. The hard part is passing up most things everyone else eats (even with the family...they'll have to accommodate you there) and sticking to what you KNOW you can eat. No guessing, because there is no cheating. Your intestines have been injured and have to heal. And the WILL heal and stay healed with gluten free eating. But you can't cheat, you'll get sick all over again and you put yourself in a high risk category for really, really uncool illness.
It was hard as hell for me, I hear ya. But like anything new you will question, learn, assimilate and incorporate it into your daily life and routine. You are now the FIRST source and LAST word for celiac among your not-understanding or even well-meaning friends and don't be afraid to be really on top of it. Get these good habits right at the beginning and honest, with time it's like driving a car. Second nature.
First, I would go to youtube and look up some guided meditation...either voice or music and voice. I never went for any of that stuff when I was younger but, presented with health problems of my own, I realized I was going to have to do something to slow my brain down so I can start to deal. I really had to work on training myself to slow down and relax the body but it does help and you get better at it (if you've not done it before). Fear and anxiety can be tamed and toned down so your brain can get to work figuring things out...honest it was almost as hard as the new celiac itself to get used to.
Secondly, look for a psychologist/psychiatrist that deals with health issues and/or other things specific to you. I always looked for older, more experienced people because they've seen more...at least that was my take on it.
If it's mainly celiac that's got you down these boards are great for finding info and asking questions, but sometimes answers aren't posted right away. If it's new celiac, and older in life, know that 98% of us (including myself) were also completely overwhelmed but the "logistics" of living with the thing DO work out. Honest, the confusion passes and the new rules just become normal. If there are other things going on as well, other boards for those things can be excellent and I did that, too. It helped. You can pull apart what you need to know and get answers in different places.
Actually being gluten free did not provide me the more "miraculous" results of feeling better and more energy, etc..I've been gluten free over three years. BUT without gluten my liver stopped failing, I wasn't yellow, the doctors were amazed and pleased...that was good enough for me. Mine was an extremely unusual diagnosis.
Now...actually Escitalopram Oxalate is a Camber Pharmaceuticals product and ALL Camber products are gluten free. It says so right on the home page of their site:
So anyway this is the first time I did research myself on a prescription medication and wanted to share it for those wondering about this generic for Lexapro.
After several years off Lexipro (since before I was diagnosed with Celiac) my doctor thinks I should really go back on it. What's the word on Lexipro these days or maybe its generic (don't know what it is) being gluten free? Anybody have any experience with it? Truth be told, I probably need it or a gluten-free equivalent...
I was wondering if anyone knows if Wellbutrin or Lexipro are gluten free? Anyone here have experience with these? They've been indicated for me (one or the other) but don't know if they're safe for Celiacs.
I state this is reference to the earlier post that notes Theraflu was stated to have <10.0 ppm of gluten, well below the current USA standard for "gluten free" which is what we're eating. Does anyone see what I'm trying to say? It would seem to reason Theraflu is as or "more gluten free" than the standard gluten free products we're eating now. Thus safe for Celiacs.
But if something is labeled "gluten free," and there are things labeled gluten free here in the the USA (I will assume <200 ppm) and those are the preferred products, how will you know? That just means they're <200 ppm. Unless you are referring to a cave man/whole food diet perhaps.
I've stayed away from taking much Allegra-D since getting diagnosed about two years ago because I couldn't get a definitive answer on, of course: IS IT GLUTEN FREE? I do take it when I can't stand it anymore but heck that's no way to live.
It's too bad, because it's the best med for my seasonal and dust allergies.
I would really like (need) to start taking it again. Other medications, over a LONG period of time even in my pre-Celiac life (up to age 45) don't seem to do it for me.
I just read tonight somewhere that Allegra-D contains "corn gluten" but not the gliaden gluten. So...
1. Do people with Celiac take Allegra-D with no ill-effects in the Celiac department?
2. What in the Sam Hey is CORN GLUTEN and do I need to be worried about too? I consume gluten free soups, and they have corn in them. Heck, corn is everywhere too.
That's a new one to me...gluten free oats (like Bob's Red Mill) can give some Celiacs "digestive issues," but that is not to be confused with being "glutened" and introducing something damaging to your intestinal tract? How in the world do you tell the difference? Unless you can look inside your intestines, I don't think you can.
I have had Bob's Red Mill oats and have felt fine, even within 6 months of going gluten free. How do I know I'm not causing damage down there with this food (but to be honest I don't eat it a lot)?