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
Regular peanut butter (check to make sure it's gluten free - many but not all brands are), gluten-free pasta (sam mills is cheap, and the string pasta is incredibly space efficient), maybe some premade sandwhiches or just bread.
Backpacking shouldn't be too much harder than usual, I've done several week long trips.
What exactly do you look for when you check labels? Do you just read the ingredients, or do you just check to make sure it's actually gluten free? There are a fair amount of foods out there whose ingredients look alright, but they aren't actually gluten-free. (Due to cross contamination in the factory, or cross contamination further down the processing line - for example many times soy is harvested along with wheat, and studies have shown that soy flour can have up to 3,000 ppm of gluten) So, I only eat food that is explicitly labeled gluten-free (not "no gluten ingredients" - food with this label isn't actually required to be gluten free, whereas if you have the words "gluten-free" you have to have passed 20 ppm inspection) or their websites state that they are gluten free.
Foods like nacho doritos, for example, seem to gluten me every time. I used to be in the same place as you - I was "gluten-free" for a year, but still had terrible symptoms - the problem is I was just looking at ingredients and going ahead if I didn't see any mention of wheat. Since checking to make sure my food was actually gluten-free, I've improved almost perfectly.
If you already knew all of this, guess I can't be of much help!
It is taboo to say this on this forum, but there are a large amount of celiacs who report getting glutened from vodka distilled from wheat. I do without a doubt. I stick with non-grain based vodka, rum, 100% agave tequila, wine, and cider.
I know this is an old thread, but I'm pretty sure I just got glutened by friendly's mint chocolate chip ice cream too, sampleinajarglass. One of the only things that wasn't explicitly labeled gluten-free that I've ate in a while. Thought it'd be a safe guess.
Thought I'd just put this out there. Anyone else eat friendly's ice cream flavors?
hey! my blood test was also negative, but my biopsy positive. Blood tests aren't that reliable.
Your symptoms sound exactly like mine when I react, and yeah, my brain fog gets pretty bad. When you first go gluten free, it's extremely easy to make mistakes, you probably aren't even realizing that you are.
In addition to going gluten free (only items that are labeled or their website says gluten free - just because the ingredients look okay doesn't mean it's gluten free) try taking multivitimins and iron. vitamin deficiencies are what lead to brain fog, I believe - if you're a celiac you have a cery hard time absorbing nutrients
Probiotics are a bit of a scam, no offense. I don't take them. I do take multivitamins (gluten free) and iron supplements when I'm reacting (and should when I'm not, but they are slightly pricy). Since you're a celiac you have an extremely hard time absorbing nutrients, so many of the symptoms you have isn't actually a direct symptom of celiacs, but is a result of mostly iron deficiency or not having enough of another vitamin.
In general, vitamins are also one of the biggest scams on earth. You don't need them. Studies actually show that the current FDA approved dosage for multivitamins still has pretty harmful effects. That being said, we have celiac disease, which is a bit different. The inability to absorb nutrients/vitamins is pretty real, so I go for it. I try to eat a lot of meat too.
It took me a couple of months after "strictly" going gluten-free to feel more up to par, although within 2 weeks of my last reaction I started to feel a fair amount better. It's different for different people so if you still feel bad after 2 months, I'd begin to think something else is up but I wouldn't be completely sure yet. I'm 21 and 125 pounds so it's probably a bit different for me.
And by strictly, I mean only eating foods that are labeled gluten free or the manufacturers web site says gluten free. If the ingredients look okay but it isn't disclosed on their site or label, I stay the hell away from it. If they don't disclose it in either place, there's usually a reason. (A reason that's bad for us)
I'm a bit less strict with liquids, if the ingredients are fine I usually go for it. I try to stay away from soy since it can many times be cc'd with a HUGE amount of gluten. (Up to 33,000 ppm)
I think the best thing to do is study and learn exactly what you can and can't eat when you eat out. I know that's pretty obvious, but I think once you learn what things are more likely or not to have gluten, you can branch out a little bit.
That being said, I usually go for a salad. If I get alcohol + a salad, I don't really feel like I compensating and it doesn't really bother me at all. I feel you about bringing food though, screw that. I usually kind of make fun of myself too lol, that always takes the edge off and usually people laugh/are curious and don't really think about it
I mean, if you saw someone with a cocktail and a salad, would you be like, wow, that guy is such a bummer?
Don't be afraid to be specific when you order too, I usually stress that I'm pretty sensitive and if they could clean the grill/double check, etc. Meat and some form of mashed potatoes is pretty good, just ask without any sauces if you can.
Again, I think the best part is taking it lightly/you know make fun of yourself
I wouldn't feel bad about getting a salad. Alcohol is pretty great too
I spent 5 months earlier this year living abroad. It's actually way easier than the United States, depending on where you go - their labeling rules may be better, food less processed, and restaurants in larger cities pretty good about gluten free items.
If you're smart about it it shouldn't be a problem. I did a lot of crazy shit/had a good time/I'm pretty sensitive
I believe wal marts brand of rice glutened me, as well. I only buy brands of rice that I know are gluten free or can go to their website. Otherwise, I don't trust them too much - it can have a large amount of gluten from how it is processed