Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

Hi...(Recently Diagnosed)

bellalunarena

Recommended Posts

notme Experienced
notme
Posted

This is how I shop too. It really just simplifies things. If it takes more than 10 seconds to read the label, if you can't easily pronounce everything listed, there is probably something else on the shelf near it with less ingredients that is gluten free and won't make you cross-eyed trying to read it.

the "AAH!!" factor - if i flip over the box and the ingredients are 1) a mile long and 2) too many 'chemical' words <really, anything i can't identify or has been modified to a 54-letter word) i just say "AAH!!"  and put it back fast  :wacko:  :P

 

mostly, i shop the perimeter, also :)

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


NateJ Contributor
NateJ
Posted

The 'Find Me Gluten Free' Ap and website i think was working on a Gluten free product identifier feature.

Basically you scan the bar code on the product and it tells you from reviews or a central database of product info. if it contains gluten or not.

However, its been in beta for over a year now, which frustrates me. What a useful tool that would be for when your shopping and see something not on your list.

I'm thinking of writing to them to see the status of its development and offer my unpaid volunteer help with it.

Because like everyone else, most of the ingredients sound like made up chemicals to me and its like trying to decipher the rosetta stone in the grocery store aisle with all the distractions on top of it.

Link to comment
Share on other sites
w8in4dave Community Regular
w8in4dave
Posted

Absolutely Nate!! TY :) 

Link to comment
Share on other sites
bellalunarena Newbie
bellalunarena
  • Author
Posted

When I have a choice, I try to pick the product with the least ingredients. for example , Herdez jarred salsa is just tomatoes, onions, jalapeños & salt ( going from memory here). old El Paso has those ingredients and some other odd things a Mexican grandma wouldn't even know to put in salsa - like hydrolyzed something or other. It's still gluten-free, but why eat those extra odd ingredients if you have a choice?

I'm finding that it's just easier for me to shop the way you described. I've always made my own salsa, just came out tasting so much better that way, and my own guac too. Probably a lot healthier than pre-packaged stuff too.

 

I also am trying to eat foods that are good for someone who doesn't have a gallbladder. I'm upset that broccoli is on the "Not too nice on you if you have no gallbladder list", but I'm still learning about that too. I'm guessing it's a moderation thing. But I like a lot of other veggies too, so I have options.

 

Reading through the newbie 101 thread still, trying to just take it all in and move past the anger (at time lost/unnecessary surgery/etc). But I'm slowly starting to feel better emotionally. 

Link to comment
Share on other sites
NateJ Contributor
NateJ
Posted

I'm finding that it's just easier for me to shop the way you described. I've always made my own salsa, just came out tasting so much better that way, and my own guac too. Probably a lot healthier than pre-packaged stuff too.

 

I also am trying to eat foods that are good for someone who doesn't have a gallbladder. I'm upset that broccoli is on the "Not too nice on you if you have no gallbladder list", but I'm still learning about that too. I'm guessing it's a moderation thing. But I like a lot of other veggies too, so I have options.

 

Reading through the newbie 101 thread still, trying to just take it all in and move past the anger (at time lost/unnecessary surgery/etc). But I'm slowly starting to feel better emotionally. 

I'm curious what list you go by for the foods intolerant to people w/o a gall bladder? I had mine taken out in 2011 and haven't been the same since.

Link to comment
Share on other sites
notme Experienced
notme
Posted

I'm finding that it's just easier for me to shop the way you described. I've always made my own salsa, just came out tasting so much better that way, and my own guac too. Probably a lot healthier than pre-packaged stuff too.

 

bella - if you like to cook, you're ahead of the game, in my opinion!!  baking is a little challenging, but it's a learning curve :)  hit the dinner thread, lots of ideas there - although you may have to adjust a little for the gall bladder thing.

 

natej - i'm sure there are alot of people who can give you gall bladder (or lack of) diet tips - start you a thread - then, people other than those of us keeping up with this one can maybe give you suggestions  :)

Link to comment
Share on other sites
ItchyAbby Enthusiast
ItchyAbby
Posted

Hi Bella,

I have recently been diagnosed too, though with Dermatitis herpetiformis. And I have been going through many different emotional permutations as well: sometimes I am just thrilled to know my torturer's name and weakness, and then I find myself mourning the fact that I will never eat a real croissant/bagel or dim sum again. Sadness, anxiety, fear - all of it. I think it's only natural when someone is adjusting to a new reality. Be patient and kind with yourself. Find some tasty treats that are safe for you to eat and allow yourself to indulge (I've been gorging on blueberries). Take extra special care of yourself - eat as cleanly and wholesomely as possible to help heal your gut. The forums here are so useful and the people very helpful.

 

Some of my favorite gluten free recipe sites:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


bellalunarena Newbie
bellalunarena
  • Author
Posted

I'm curious what list you go by for the foods intolerant to people w/o a gall bladder? I had mine taken out in 2011 and haven't been the same since.

I just googled "what to eat if you don't have a gallbladder".

 

Pretty much it's just "Watch your fats and other foods that required more bile to digest since now you don't have reserves of bile on command".

Link to comment
Share on other sites
bellalunarena Newbie
bellalunarena
  • Author
Posted

Hi Bella,

I have recently been diagnosed too, though with Dermatitis herpetiformis. And I have been going through many different emotional permutations as well: sometimes I am just thrilled to know my torturer's name and weakness, and then I find myself mourning the fact that I will never eat a real croissant/bagel or dim sum again. Sadness, anxiety, fear - all of it. I think it's only natural when someone is adjusting to a new reality. Be patient and kind with yourself. Find some tasty treats that are safe for you to eat and allow yourself to indulge (I've been gorging on blueberries). Take extra special care of yourself - eat as cleanly and wholesomely as possible to help heal your gut. The forums here are so useful and the people very helpful.

 

Some of my favorite gluten free recipe sites:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

I love Elana's Pantry!!

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      121,088
    • Most Online (within 30 mins)
      7,748
    Aventine
    Newest Member
    Aventine
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Anmol
      Recently Diagnosed Celiac- Need advice

      By Anmol · Posted

      Thanks this is helpful. Couple of follow -ups- that critical point till it stays silent is age dependent or dependent on continuing to eat gluten. In other words if she is on gluten-free diet can she stay on silent celiac disease forever?    what are the most cost effective yet efficient test to track the inflammation/antibodies and see if gluten-free is working . 
    • trents
      Recently Diagnosed Celiac- Need advice

      By trents · Posted

      Welcome to the community forum, @Anmol! There are a number of blood antibody tests that can be administered when diagnosing celiac disease and it is normal that not all of them will be positive. Three out of four that were run for you were positive. It looks pretty conclusive that you have celiac disease. Many physicians will only run the tTG-IGA test so I applaud your doctor for being so thorough. Note, the Immunoglobulin A is not a test for celiac disease per se but a measure of total IGA antibody levels in your blood. If this number is low it can cause false negatives in the individual IGA-based celiac antibody tests. There are many celiacs who are asymptomatic when consuming gluten, at least until damage to the villous lining of the small bowel progresses to a certain critical point. I was one of them. We call them "silent" celiacs".  Unfortunately, being asymptomatic does not equate to no damage being done to the villous lining of the small bowel. No, the fact that your wife is asymptomatic should not be viewed as a license to not practice strict gluten free eating. She is damaging her health by doing so and the continuing high antibody test scores are proof of that. The antibodies are produced by inflammation in the small bowel lining and over time this inflammation destroys the villous lining. Continuing to disregard this will catch up to her. While it may be true that a little gluten does less harm to the villous lining than a lot, why would you even want to tolerate any harm at all to it? Being a "silent" celiac is both a blessing and a curse. It's a blessing in the sense of being able to endure some cross contamination in social settings without embarrassing repercussions. It's a curse in that it slows down the learning curve of avoiding foods where gluten is not an obvious ingredient, yet still may be doing damage to the villous lining of the small bowel. GliadinX is helpful to many celiacs in avoiding illness from cross contamination when eating out but it is not effective when consuming larger amounts of gluten. It was never intended for that purpose. Eating out is the number one sabotager of gluten free eating. You have no control of how food is prepared and handled in restaurant kitchens.  
    • knitty kitty
      14 year old with Celiac & EOE still suffering...

      By knitty kitty · Posted

      Forgot one... https://www.hormonesmatter.com/eosinophilic-esophagitis-sugar-thiamine-sensitive/
    • trents
      50 YO Male Recently Diagnosed with Celiac Disease

      By trents · Posted

      Welcome to the forum community, @ekelsay! Yes, your tTG-IGA score is strongly positive for celiac disease. There are other antibody tests that can be run when diagnosing celiac disease but the tTG-IGA is the most popular with physicians because it combines good sensitivity with good specificity, and it is a relatively inexpensive test to perform. The onset of celiac disease can happen at any stage of life and the size of the score is not necessarily an indicator of the progress of the disease. It is likely that you you experienced onset well before you became aware of symptoms. It often takes 10 years or more to get a diagnosis of celiac disease after the first appearance of symptoms. In my case, the first indicator was mildly elevated liver enzymes that resulted in a rejection of my blood donation by the Red Cross at age 37. There was no GI discomfort at that point, at least none that I noticed. Over time, other lab values began to get out of norm, including decreased iron levels. My PCP was at a complete loss to explain any of this. I finally scheduled an appointment with a GI doc because the liver enzymes concerned me and he tested me right away for celiac disease. I was positive and within three months of gluten free eating my liver enzymes were back to normal. That took 13 years since the rejection of my blood donation by the Red Cross. And my story is typical. Toward the end of that period I had developed some occasional diarrhea and oily stool but no major GI distress. Many celiacs do not have classic GI symptoms and are "silent" celiacs. There are around 200 symptoms that have been associated with celiac disease and many or most of them do not involve conscious GI distress. Via an autoimmune process, gluten ingestion triggers inflammation in the villous lining of the small bowel which damages it over time and inhibits the ability of this organ to absorb the vitamins and minerals in the food we ingest. So, that explains why those with celiac disease often suffer iron deficiency anemia, osteoporosis and a host of other vitamin and mineral deficiency related medical issues. The villous lining of the small bowel is where essentially all of our nutrition is absorbed. So, yes, anemia is one of the classic symptoms of celiac disease. One very important thing you need to be aware of is that your PCP may refer you to a GI doc for an endoscopy/biopsy of the small bowel lining to confirm the results of the blood antibody testing. So, you must not begin gluten free eating until that is done or at least you know they are going to diagnose you with celiac disease without it. If you start gluten free eating now there will be healing in the villous lining that will begin to take place which may compromise the results of the biopsy.
    • Anmol
      Recently Diagnosed Celiac- Need advice

      By Anmol · Posted

      Hello all- my wife was recently diagnosed with Celiac below are her blood results. We are still absorbing this.  I wanted to seek clarity on few things:  1. Her symptoms aren't extreme. She was asked to go on gluten free diet a couple years ago but she did not completely cut off gluten. Partly because she wasn't seeing extreme symptoms. Only bloating and mild diarrhea after a meal full of gluten.  Does this mean that she is asymptomatic but enormous harm is done with every gram of gluten.? in other words is amount gluten directly correlated with harm on the intestines? or few mg of gluten can be really harmful to the villi  2. Why is she asymptomatic?  3. Is Gliadin X safe to take and effective for Cross -contamination or while going out to eat?  4. Since she is asymptomatic, can we sometimes indulge in a gluten diet? ----------------------------------------------------------------------------------------------- Deamidated Gliadin, IgG - 64 (0-19) units tTG IgA -  >100 (0-3) U/ml tTG IgG - 4   (0-5) Why is this in normal range? Endomysial Antibody - Positive  Immunoglobulin A - 352 (87-352) ------------------------------------------------------------------------------------------------ Thanks for help in advance, really appreciate! 
×
×
  • Create New...