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But the reaction I had to bobs red mill oats was ridiculous. I've had lesser reactions from using CC'ed toasters!
I tested the freedom foods crunchola the other day, and I am happy to report no gluten reaction what so ever (I did have a small reaction to oats - I guess that means I'm an oat intolerant one, I'll test again to make sure). The raspberry flavour is really nice.
First of all, get yourself a restaurant information card in spanish that explains celiac, laminate it, and carry it everywhere with you, they can be found by googling. Give it to them anytime you go to eat food.
Ironically, resorts may be more difficult than paladares (private restaurants). In resorts, they will often carry western style food for their guests (so I've heard). Apparently not all do this but it is common.
Most private restaurants do cuban food sometimes mixed with international styles. This is a good thing as the large majority of cuban food tends to be naturally gluten free (if it looks gluten free, it usually is). Things like congri, ropa vieja, etc are all in this category and it is very extensive.
Things like bread, pasta, pizza, flan, some empanadas (this just depends on the type so just ask, there are wheat, corn or yuca based types) etc, may or may not be agreeable with you.
CC is only usually an issue if you have ordered something fried. Otherwise, it will be fine. Some places have friers that are gluten free (because they use corn flour or yuca flour), so you may have to get someone to ask if they use wheat flour products in their frier.
If you choose to eat in peso restaurants, or street stalls you may have to be more careful. Often these are not held up to the same standards as in the western world although I have never had a problem.
If they have to substitute something for you in a meal (as in only a part of a meal, not a whole meal) ask for plantains (chips or normal), yuca, malanga con mojo, polenta, or beans and rice (moros y cristianos).
Whatever you do, make sure you get out of the resort to try food, as the paladares are often much better than the state run restaurants in terms of quality and taste.
The others have all made great suggestions so far.
I don't feel deprived on this diet, in fact I eat better than anyone I know health wise, with more variety and probably more enjoyment than most people have. And when I feel like pancakes, I make myself pancakes, just healthy ones that taste great (complete with raspberries and a little bit of dark chocolate) . It's actually been a blessing in a way, it was the kick in the butt that I needed to go back to eating the way I had been growing up.
I think you have more issues here than just gluten, I think you need to address your food issues (psychological) in general. Take a look around this website, go through the archives, they might help you.
In particular I think the following two might help, so read these two first and see if you have any lightbulb moments:
I'm another one. I have a "break day" once every 3 months though.
I don't eat starches for the most part either. If I'm running low on crabs for the day then I make fresh vegetable juice to up it, sometimes I eat a little bit of nuts afterwards to control my blood sugar.
I didn't get it from a book or anything though, I came to this conclusion from my own experiments on myself over the years.
I seem to be one of the few here who react to any kind of grain, but it's not the same thing as my reactions to gluten. I am definitely in the minority. I can handle a little bit of rice on the rare occasion, but to eat grains everyday, even if it was rice, would definitely have bad reactions for me.
The likelihood of you being like me and needing to avoid all grains is very slim. If something makes you feel bad, then don't eat it, but don't just cut something out that you're not reacting with without a reason to.
I already know that. Many of us have IBS, gluten intolerance or others and gastro issues in general (probably about the 50% you stated).. We (ASD) are ten times more likely to have get celiac disease than the normal population. It is well recognised as a secondary link.
The thing is that correlation does not equal cause.
Just because they have a tenancy to gastro issues and autoimmune disease does not mean gluten causes it. Like I said, it might may it worse if it's already present.
Truth is that nobody knows why or how the 2 are related yet. There are plenty of theories but nothing has been proven.
Prevalence and incidence rates are two different things.
There are just to many factors at play right now to be saying we have any "answers". All we do know that there is a define genetic component.
Most of the current data is skewed in some way. You have to take into account diagnosis methods (which differ worldwide), who is doing the diagnosis's (some countries limit to psychiatrists, others allow psychologists) , those who have been diagnosed later in life since the said definitions were not available then (likely most of the older generations in HFA range before 1980), things like urban vs. rural likelihood of DX, ditto that with terms of things like class, race, gender and socio economic position. You also have about 50% of the DX now being made that are in the HFA / Aspie /PDD-NOS category.
In many ways autism is like celiac disease in the way that while we have some data, we certainly do not have all of it and the data we have is still skewed to some extent. I really do think it is too early to be drawing conclusions yet. Give it 20 years and at least then we will have more reliable data.
Not entirely because of celiac. I have celiac disease and some pretty nice complications, Aspergers Syndrome (ASD) and some weird genetic crap going on which the medical field can't even classify.
I don't think it's fair to have children just because I have a selfish desire to have them, knowing what their lives would be like (at least in the industrial world) because of those 3 things put together. If it was only 1 of those things, or if I wasn't aware of those conditions, then it might be different. But I can't bring myself to do that to another human being intentionally and knowingly.
Being diagnosed is not a bad thing, it's just like celiac, it depends on your attitude towards it. Some people will use it as a crutch, but those people are probably already using some other excuse as a crutch anyway.
Quite frankly, it helped me stop feeling like a complete alien when I finally had a reason for the way I was since at least then I knew I wasn't crazy and it wasn't all in my head or that I wasn't trying hard enough (which I did plenty of). It helped me develop proper coping mechanisms rather than just trying to be normal until I overloaded which would always leave others confused since they didn't know why I was acting that way. I can't tell you the number of friendships I have lost over the years because they pushed me when I was already on overload and they pushed me to the point that I either had a meltdown or I shut down.
At least now I know what I need to stay calm and focused and have options available to me when I feel like I'm going to start to overload. Sometimes the fact of just knowing you're not crazy or an alien is enough for some people. Just like celiac - at least you know what's making you sick. At least you find a way to cope with it - you take your lunch to work with you when you know you can't find something gluten-free.
I have no doubt many of the great inventors and philosophers etc were in fact Aspies. But equally, I have no doubt that a diagnosis and coping mechanisms would have helped leaps and bounds when it came to their personal relationships.
I would like to point out that it's probably more people with PDD-NOS or Aspies who are actually being diagnosed. As it is, both of those are under-diagnosed or misdiagnosed, particularly in women. Not all autism comes in the low to medium functioning range, which is a common misconception.
First of all, autism is a genetic condition, it is not caused by eating gluten. It is a neurological difference in the way one thinks and experiences the world. Gluten will make it worse if you already have a form of autism, but that's about it. (Just thought I should clear that up)
I wouldn't have children. If I did (hypothetically speaking), I would keep them off gluten, soy, dairy, grains, legumes and off all processed food as long as they are at home. Basically they eat what I eat or they can go hungry. I would refuse to feed them crap, they can have a lifetime of eating crap after they leave the house if they want to. It also sets them up with good food habits, knowing how to grow their own food from the garden and good cooking skills for later in life. I want my kids to know where food comes from as well as how and why it's important to them and their health.
Wheat was different 200 or 400 years ago. Much of it now has been genetically engineered to some extent or selectively bred to have certain qualities. The gluten content in a lot of modern day wheat is about 20% higher than it's original counterparts, that is just one example.
True but the people I am talking about, 9 of the group have been gluten-free for 8-15 years. The 3 are in the 4-8 years gluten-free category. About half of them are under 30. Even taking that into account, it stacks up in my personal experience.
I am well aware of that slow decline, it becomes like a slippery slope. But at some point before the disease was triggered, most of them felt well at some point.
It won't stop me from trying everything I can to get better, I know that none of them have researched anywhere near as obsessively I have or been trying the things I have nor did they work with a specialist after getting diagnosed.
I am not surprised by this at all. Of the 12 celiacs I have met, not one of them has healed to the point where they feel as healthy as they did before the celiac disease kicked in.
I don't take multi vitamins but I make fresh vegetable juice with a little bit of fruit in it 3 times a day. I've tried not juicing or only doing one and I just don't get the nutrients I need from it and if I forget to juice after 3 days I feel completely flat and useless energy wise.