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
Wow. Given the current economy and how hard jobs can be to find, that's a tough one. I think at the very least he should start wearing a mask at work to avoid inhaling flour. If it's a local place, he could talk to the owner about creating some gluten free menu options. Still, as pizza is my favorite food, I think were I in his shoes, I'd ultimately have to find other employment. It would just be too hard!
No, no, no... Please do not give him gluten! From an addiction perspective that's like giving an alcoholic a little bit now and then to take the edge off. Giving him gluten now will only prolong the withdrawal. From a celiac perspective, additional damage will keep happening if you do this, which will result in a longer healing time and greater injury.
I know it's tough, but you are so far into it that I'm sure there's a light at the end of this tunnel. Keep up the good work!
There are some good frozen gluten-free meals available if you have a microwave. EVOL bowls, Amy's bowls and some other products, Glutino frozen lunches to name a few. You can also bring dinner leftovers (which is what I try to do). I freeze them for a couple days first so I'm not eating the same meal two days in a row. You can also do stuff like make tuna or chicken salad and take w/ gluten free crackers, or pack a sandwich on gluten free bread. I round out lunch with yogurt, fruit, a couple pieces of gluten free chocolate, etc. You could also take homemade soup?
Recipes, tips, how-to-starts, shoulders to cry on, success stories to inspire, tales of mistakes letting you know you're not alone. Living with others who aren't gluten free, or keeping a gluten free home, related illnesses and other food intolerances. Whatever you need, just ask. It's here!
Can't help but notice that it sounds like you were eating a lot of processed foods. Maybe I misread? Anyway, if you have been, then you should know that even "gluten free" foods may still have some gluten in them. Depending on the agency they were certified by, they can still contain somewhere between 6 and 20 parts per million. While this amount seems negligible, some celiacs still react to even these small amounts. Plus, the more processed food you eat per day, the greater your total consumption of potentially minute amounts of gluten. It can add up.
I'd suggest you eliminate as much of the processed food as possible, and see if that helps. A "whole food" diet of fruits, veggies, proteins, rice, potatoes, quinoa,and healthy fats is delicious and nutritious, AND more likely to be truly gluten free.
I wondered about this too at first, and ran into several contradictory statements... Yes, you do need to avoid external products with gluten; no, it's just what you're eating that matters; yes, you should avoid gluten containing products, but only things like lip gloss and toothpaste; no, avoid all gluten containing products; on and on.
Some people report reactions via absorption through the skin, others don't believe that is possible.
And then I was standing in the shower one day and realized that when I wash my hair, sometimes the shampoo water runs into my mouth; when my husband shaves he sometimes gets a little shaving cream in his. I put on lotion (with my hands), and 20 mins later I might lick batter off a finger while making breakfast.
To me, this realization made all the arguments moot. The bottom line is that if it's ON your body, it WILL end up IN your body, so it shouldn't have gluten in it.
1) GI docs can go either way... They can be very knowledgeable or not. It's kind of a roll of the dice. Also, they tend to look at test results as the defining criteria. The problem with this is that if you are not in an advanced disease state your blood work and/or biopsy may come back negative. Do the testing, but prepare yourself for negative results.
2) there are no set criteria or tests for gluten intolerance (outside celiac). So if your test results come back negative, you can still see if gluten is a problem for you by doing a trial gluten free diet for 3 months or so. If it improves your symptoms, and if they return when you begin eating gluten foods again, you have your answer. You need to be gluten free.
Side note: if you elect to be tested, remain on a regular diet containing gluten until after testing. Going gluten free before the tests can skew the results negatively. And, if you do a gluten free diet trial and THEN decide to get tested you'll have to go back on gluten for about 3 months to increase your chances of getting accurate results. Doing this sucks if you are gluten sensitive because most of the folks here will tell you that going off gluten will sensitize your system to it (if you are intolerant) which means when you go back on for testing, your symptoms could be much worse during those 3+ months.
YOU are the best expert when it comes to YOUR BODY. Trust your gut.
P.S. If you don't already know how, learn to cook. Being able to prepare food from scratch opens the door to a varied, enjoyable, HEALTHY gluten free life. Over-reliance on processed foods can make the diet much more expensive, much harder to follow (limited options), and much less healthy.
One thing I have found helpful is to provide them with MEDICAL information. Unfortunately, it seems that those who don't want to believe in the strict adherence required also don't put a lot of weight in information from sources such as blogs, forums, etc. When I've come across this kind of attitude, I find whipping out the "official" guns can help.
Here is a link to the University of Chicago Celiac Disease Center's website, and it comments on the importance of strict adherence.
1/8 of a teaspoon of flour can keep your body from healing! In other research, I've seen "1/30 of a slice of regular bread". There is more info out there. So when challenging skeptics, I recommend supporting your arguments with info from sources they are more likely to accept.
I know it is frustrating, but you can do this. Become an advocate for yourself. Stand up for what you need. In the end, hopefully they will gain added respect for you.
I had an issue with my doc not knowing what tests to order, and so I took the list of tests and contacted the lab directly to see if they offered the tests I wanted and if so, what the CPT-4 codes (insurancese for 'the common number id's of the tests) were. I bet you could contact the lab your doc uses and get the same info. It takes a bit of work, but I think you'll find that with matters of celiac disease or gluten sensitivity, you'll get further if you can give some extra guidance to the MD. Sad but true, IMHO.
Wow! Great ideas! You know, you can also make chex mix gluten-free... Just omit wheat chex and increase rice and corn chex to offset. Use gluten-free worcestershire sauce, Glutino or Snyders gluten-free pretzels, and rice cracker bits instead of bagel bites. Instead of "season salt", I use an organic herb blend called Herby (Frontier Organics, gluten-free). Other than these substitutions, just follow the original chex party mix recipe. It's awesome! And you can serve it at parties and no one's the wiser!
I love finding great gluten-free foods, too! But even more, I love finding ones that totally make a lie out of "you poor thing! That's such a restrictive diet! You have to give up so much!" ... Yeah, right! The only things I've given up are diarrhea, gas, bloating, fatigue, nausea, mood swings.... Ha ha ha!!!
I am so sorry this happened, and please don't blame yourself. Part of the benefit of a gluten free home is "knowing" you can eat anything at home safely. This was just an unfortunate set of too many weird situations happening all at once.
As far as anything to help, the only thing we've found that provides a little relief is very light eating, lots of peppermint tea and water, and rest.
I hope his symptoms pass quickly. Try and get some rest yourself. Sometimes the best thing we can do for others is to take a little care of ourselves.