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- cristiana replied to Crossaint's topic in Coping with Celiac Disease2Having the will to be healthy but not the willpower
Great advice from @trents. A couple of other tips. Firstly, always try to have a good stock of gluten-free alternatives in the house so you aren't tempted to give in when there is nothing else available. Secondly, as you will have noticed, gluten-free bread does taste quite different from regular bread. But I think it was my GP who said... -
- trents replied to Crossaint's topic in Coping with Celiac Disease2Having the will to be healthy but not the willpower
Welcome to the forum, @Crossaint! Are you living in the same home with your mother? Your experience with the cravings is very common in the celiac community, especially among the recently diagnosed. It might surprise you to hear this but gluten has addictive qualities much like opiates. It plugs into the same pleasure sensors as gluten in the brain...- 1
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- Crossaint posted a topic in Coping with Celiac Disease2Having the will to be healthy but not the willpower
Was recently diagnosed with Celiac after almost 16 years of suffering. The first week gluten free was amazing, my brain was working, i wasnt as bloated, i even started to not have to use the toilet 12 times in an hour. Excellent! But i keep having uncontrollable cravings for gluten. My mom is an amazing baker, woth no sympathy for my weakness and live for... -
- Awol cast iron stomach replied to annamarie6655's topic in Gluten-Free Foods, Products, Shopping & Medications10Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing
I wanted to say hello, and add that early in eating gluten free I had to avoid processed foods due to too many ingredients. I also had additional intolerances that needed time to subside. My team suggested I limit gluten free processed foods, as I was having issues with items with too many ingredients. I see Trents explained some of the culprits when he... -
- Wheatwacked replied to Kwinkle's topic in Related Issues & Disorders7A question - eggs & dairy
As @trents stated the pancreas does not produce lactase enzyme. Most humans lose the ability to create enough lactase. Some say milk is only for babies. But, by eating brined fermented foods like dill pickles and sourkraut, the Lactobacillus from these foods set up colonies in your gut and excrete lactase so we can eat dairy. Most pickles sold in supermarkets...
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Great advice from @trents. A couple of other tips. Firstly, always try to have a good stock of gluten-free alternatives in the house so you aren't tempted to give in when there is nothing else available. Secondly, as you will have noticed, gluten-free bread does taste quite different from regular bread. But I think it was my GP who said making toast with it makes it taste much more like the usual stuff - and I would agree there. If you haven't already I suggest you give it a try. But remember, you will either need to toast it under a clean grill, or your Mom will need to buy you your own dedicated gluten-free toaster.
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Welcome to the forum, @Crossaint! Are you living in the same home with your mother? Your experience with the cravings is very common in the celiac community, especially among the recently diagnosed. It might surprise you to hear this but gluten has addictive qualities much like opiates. It plugs into the same pleasure sensors as gluten in the brain and so for some people, there can be a significant withdrawal experience. It usually begins to subside in a matter of weeks but is perpetuated with inconsistency. I think three major things need to happen for your to get on top of this: 1. You need to understand that more is at stake here than the number of bathroom trips you make if you can't stick to your gluten free diet. There can be some serious long-term health consequences such as osteoporosis, neurological damage, a host of medical conditions related to poor vitamin and mineral absorption and even small bowel lymphoma. 2. You need to help your mom understand how serious this is and how important it is to your long term health to be consistent in eating gluten free. Both you and she need to understand that celiac disease is not just a matter of inconvenience or discomfort from a little GI distress. It is an autoimmune disease that causes inflammation and damage to the lining of the small bowel that can have serious health consequences over time. 3. You need to redirect your mom's baking skills toward creating delicious gluten-free creations. Challenger her with it. Gluten-free does not have to mean "it tastes awful!" One good place to start is with a good gluten-free carrot cake recipe. Another is gluten-free zucchini bread. These are two things that taste just as good made with gluten-free flour as they do with wheat flour. There are a ton of good gluten-free recipes on the Internet. Not everything can be made to taste as good with gluten free ingredients as it does with wheat flour but many things are pretty close. And you know what? After a while, you adjust and many gluten-free foods become the new norm for you. You don't miss the wheat ones so bad anymore. Yes, you may still have flashbacks of "I remember what this or that wheat thing used to taste like and I really miss it" but not so often as time goes on. Check out the relevant sections on this forum for some good recipes and get your mom going on it for the sake of her kid.
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Was recently diagnosed with Celiac after almost 16 years of suffering. The first week gluten free was amazing, my brain was working, i wasnt as bloated, i even started to not have to use the toilet 12 times in an hour. Excellent! But i keep having uncontrollable cravings for gluten. My mom is an amazing baker, woth no sympathy for my weakness and live for food, so of cohrse i ended up eating a bunch of gluten today. i dont know how to stop, i know its poison but at the end of the day i just feel like i need it. Will be re attempting gluten free tomorrow, but im scared that i wont be able to stop myself from eating the deliciously poisonous devil that gluten is. 😞
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By Awol cast iron stomach · Posted
I wanted to say hello, and add that early in eating gluten free I had to avoid processed foods due to too many ingredients. I also had additional intolerances that needed time to subside. My team suggested I limit gluten free processed foods, as I was having issues with items with too many ingredients. I see Trents explained some of the culprits when he responded. I found it helpful to go whole foods diet. When I need inspiration I found Paleo and AIP (Autoimmune Protocol) recipes helpful to offer variety to my palate. Often our bodies in the early stages prefer we go whole foods/ minimal processed foods. In turn, I realized I prefer freshly made salad dressing which I still make to this day. My pocketbook also finds making my own has its benefits. Best wishes. -
By Wheatwacked · Posted
As @trents stated the pancreas does not produce lactase enzyme. Most humans lose the ability to create enough lactase. Some say milk is only for babies. But, by eating brined fermented foods like dill pickles and sourkraut, the Lactobacillus from these foods set up colonies in your gut and excrete lactase so we can eat dairy. Most pickles sold in supermarkets are quick pickled, the vinegar gives them the texture and taste, but not the nutritional benefits. Vinegar's acidity can inhibit or even kill Lactobacillus strains. They need to be salt fermented. And antibiotics kill them along with their prescribed target. I used to make my own. It takes about 10 days, depending on the sourness and crunchiness you prefer, then store in the fridge. Bubbies Kosher Dill pickles and Ba-Tampte are the one's my Publix carries in the refrigerate area. Never both at the same time though. And there's Katz's Delicatessen in NY will ship. I loved everything at Katz's. Naturally Fermented Pickles [The Complete Guide] Regarding the fats in milk. Commercial dairies use additives to the feed to increase milk volume and milkfat. Unfortunately the fat added are the C:16 fats but not the C:18 healthy fats, giving commercial dairies milk an omega 6:3 ratio of 5:1, inflammatory. Organic milk's (30% pasture fed) ratio is 3:1 and Grassfed milk is 1:1. Grass fed (pasture fed) milk in my opinion tastes much better, and is less inflammation. It tastes so good, like the milk the milkman delivered to us in the fifties. Another case of how overprocessed our food is today. Even the 0%Fat Grassmilk tastes good. Only Ireland and New Zealand produce mostly pasture fed milk commercially.
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