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Snag added a topic in Celiac Disease - Coping WithDealing With Social AwkwardnessHas anyone here mastered the social awkwardness of saying no to gluten? Let me expand. It seems that there have been social invitations my husband and I have been invited to by people who we're getting to know (we moved across the country this February), and there's this sort of offense taken if we decline because of my celiacs. Or there was this one time someone made me brownies with oats - specifically for me. I strained a smile and felt I had no option but to accept and eat (okay, it was really good - but I'm always paranoid with oats, so I try to avoid them). Even if someone smiles and says, "Don't worry, my sister has something with gluten, and I can prepare for it." I'm still left with a little bit of discomfort in the back of my mind, knowing that "something with gluten" could mean full blown celiacs, or just a bit of an intolerance if they over do it.
Or! After church every Sunday, we do a fellowship meal, and often, it's laden with gluten. If it's not, I'm not sure how much I can rely on others to cater for those needs. It just seems we've been suppressed to forever alone status because of my celiacs, and I know my husband twitches a bit at it, though he'd never say or blame me for my condition.
How have you mastered the art of declining social invitations? Can anyone relate? Or am I really missing the obvious here? (Like packing myself lunch for Sundays etc).
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Snag added a topic in Other Food Intolerance and Leaky Gut IssuesSpecific Carbohydrate Diet?Has anyone heard of the SCD (Specific Carbohydrate Diet)? Has anyone tried it or is doing it? It seems I'm also sensitive to grains, which I've slowly weened back into my diet, after the six month mark of being gluten and wheat free. But if I have too much of either rice or corn, my body is thrown and behaves like I just digested a disgusting bleached refined bread roll.
I am a little skeptical, having done low-carbs in years past and felt utterly exhausted on that after 3 months (I believe that our bodies were made to digest carbs in healthy moderation - carbs are energy). So, before I launch myself into something to heal the gut further, I just wanted to know if anyone has experience with SCD, successes or failures?
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Snag added a topic in Celiac Disease - Post Diagnosis, Recovery/Treatment(s)Am I Back To Square One?It's been a while since I've been active. I've been six months gluten and grain free as prescribed by my naturopath. I have never been exactly diagnosed with celiacs or a gluten intolerance, but after explaining my symptoms to my naturopath, she said it was most definitely celiacs (and she did a few informal tests - eyes, skin etc). Besides, I've heard that to be properly tested by a doctor, you have to eat gluten for a season, and I truly, truly don't want to go back to that pain and trauma (think leaky gut, rash, trouble breathing, fatigue, dizziness, foggy head, bloatedness etc).
It's been six months, and I've been feeling wonderful, particularly in the last two months. I have energy I never knew existed, I lost 6lbs from the bloat going down, I'm just feeling really, really good. After two months of giving it up, my husband and I found out we were expecting - 9 months of trying and no success. So, anyway, I'm rambling.
I accidentally had gluten this afternoon. It was sneaky and hidden. My naturopath gave me strict orders to not consume gluten at all for a year. She said after a year, I could slowly and gently reintroduce grains back into my diet, (but not glutenous ones, and that's the way life will go). She also said that if I were to eat gluten in that time, my gut would go back to square one again. What a pain. Is that true? Is it that every time we consume gluten - accidentally or not - our gut health deteriorates back to square one? I have a lot of respect for my naturopath, but I did have to raise an eyebrow at that. I'm definitely hoping that's not the case.
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Snag added a topic in Celiac Disease - Pre-Diagnosis, Testing & SymptomsDiscomfort And Pain And Ugh.I've never been diagnosed with a gluten allergy, at least, not positively. I went to the doctors a few years ago and got tested for a gluten allergy, and it was negative. But, the symptoms were definitely there (bloating, discomfort, gas, diarrhea, constipation, breathing trouble, and heart racing) every time I ate some sort of bread, or something with wheat in it. I felt immediately better when I came off it a few years ago. In the last year, it has crept into my diet... Not daily, but every few weeks, I'd have a sauce that was wheat thickened etc.
I've been gluten free officially for four weeks. Actually, I've been grain-free, minus the gluten free bean flour I used three weeks ago to thicken a sauce. Other than that, I've eliminated all gluten and grain from my life, including cupboards, fridge, house etc. The closest I get to bread is walking past it in the supermarket!
But, week four, and I'm still feeling terrible. I'm passing a lot of mucus in my stool (visible, and floating around in the toilet bowl), and my stool sort of has a furry/flaky consistency (I'm sorry, guys - it's probably gotta be pretty ordinary reading about other people's poop!). Sometimes I suddenly have a huge desperation to go - like, I can bearly hang on. Then, when I'm actually on the toilet, it all passes out with little pushing (it's not liquid, just flaky and furry). The other night, it felt like my skin was restricting me (I have no other way to describe it). I've also begun to feel pulsating in my lower abdomen, around the same area.
Now, I know I should go to my doctor. I really should. But after that appointment mentioned above, it's just discouraged me and left me feeling pretty helpless. If not gluten or grain, then what? My doctor didn't give me anything inclusive to work with, or test for other allergies. She just smiled, told me to up the leafy greens and yoghurt, and sent me on my merry way.
I went to my naturopath two months ago, and she gave me some powder to heal my intestinal tract. I take that daily. I have explained my symptoms in the past with her, and she said it was most likely celiacs. She explained the hair like things in my intestine that flatten when gluten is consumed, so that powder was to restore them. I've used it in the past with no difficulties. (She was actually the one who suggested going grain and gluten free completely for 2014).
I'm wondering if anyone has any direction, or similar experiences? I know it takes a full year to properly recover from gluten damage and a few months to get gluten out of my system completely. I'm actually wondering if it could be IBS (Irritable Bowel Syndrome) or a lactose intolerance (I don't eat huge amounts of dairy, but will have milk something for breakfast, and maybe a bit of cheese on my salad; I don't "notice" an affect afterwards). My friend even thought it could be Crohn's Disease, but surely I'd notice more symptoms, other than in my bowels. I haven't lost any rapid weight (in fact, I'm probably about 20lbs overweight).
I just so dread the doctors when dealing with allergies - sometimes I feel like a number rather than a patient.
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Snag added a topic in Gluten-Free RestaurantsA List Of gluten-free Restaurants - Unconfirmed/confirmed.A coworker at my husband's work happened to have celiacs/gluten intolerence/I'm-not-sure-what-but-one-of-the-two. My husband expressed that I suffered, too, and she compiled a list for me of gluten free restaurants. I thought I'd share, though I haven't confirmed all of these, so use with caution. If anyone has confirmed, do let me know. If anyone has any other restaurants that they'd like to add, feel free to comment below.
Applebee's: They have a gluten free menu, but you have to ask for it, and they sometimes have to print it off the computer. (Confirmed).
Red Lobster: They have a good gluten free menu; you have to ask for it, though. (Unconfirmed).
Logan's Roadhouse: A small gluten free menu. (Unconfirmed).
Bubba Gump Shrimp Co: They have a gluten free menu. You have to ask for it. The restaurant I went to in Gatlinburg, TN, even was gracious enough to modify a dish for me by taking out the deep fried shrimp and grilling it instead. However, I think this would depend on the manager (he was a kind man), and there's no guarantee that they clean the grills, either (I'm gluten intolerent, so cross contamination doesn't affect me as much). (Confirmed).
Olive Garden: I was looming over a topic on here about OG, so I'm sure it's nothing new, but they have a gluten free menu, too (Confirmed).
Uno's: Gluten free menu. One of the best I've seen in regards to restaurants. Extensive, and there's choice! (Confirmed).
Chili's: They have a gluten free menu, confirmed through their website (see here). It's at the very bottom.
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Snag added a topic in Celiac Disease - Coping WithSensitivity To Other Foods.So, I've been gluten sensitive since 2009, though showing symptoms as early as 2008. I went for a blood test at my doctor's to pick up allergies in '08, to no avail, though it was very evident that I was gluten intolerent (bloated, symptoms similar to IBS, lack of energy, rashes etc). I went to a Naturopath in 2011, and she picked it up immediate through the symptoms I shared with her. I don't think I've been "officially diagnosed" through blood tests or anything of that nature, but she urged me to steer clear of gluten and processed foods, and gave me a powder to put in juice every morning to repair my insides - I felt the best I had in years from heeding her advice.
However, recently, I've been patchy with sticking with that advice. Gluten seems to be in everything, and I felt pretty alone with the battle. I was the only one gluten intolerent in my family, so it was a hassle making myself separate dinners etc (I know, I had to get over this inconvenience!) Thankfully, I found this forum a couple of months back and have been ghosting around it for some time.
Anyway, I recently moved to the US (I'm Australian, married my groom a month ago who is Michigan born), and have since picked up on gluten free living, once more, with the support of my husband (he's a champ). I've been eating Udi's gluten free bread, found in the frozen section of Meijer supermarkets. Still, my gluten eating symptoms have been lingering, and have progressed to such a stage that there's been blood in my waste (TMI, I know. I'm just eager for help). I know whatever I'm eating is damaging my insides to such a degree that I'm getting bruised internally, ruining the lining of my intestines.
My question is, has anyone experience similar with other gluten free products? Is there something else I'm intolerant to, and I'm just not picking up on it? I would say my body has a worse reaction to eating these gluten free breads than to eating gluten in general (gluten free foods tend to have an instant reaction, whereas gluten products build over a few hours).
I know I'm not allergic to lactose. In fact, I usually feel great after a bit of cheese or a glass of milk. Could this be soy? Or another grain used in the breads?
This has probably been covered a multitude of times, but I thought a new post couldn't hurt.
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