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Newly Diagnosed
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Thank you for all of your kind responses. It is such a comfort to know that someone understands what I am going through. I have a loving, supportive family. However, they do not understand what they call my "obsession" to seek out and eliminate gluten from my life. They roll their eyes when I talk of cross contamination, labeling, and all of the other new vocabulary that I am still learning. So please keep posting, everyone, because this forum is a lifeline.

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I know exactly what you mean. My friends and family were very supportive at first, but the eye rolling thing is a good clue that I've about saturated everyone with my knowledge of this disease.

And I agree, this forum is an excellent outlet to learn, vent or give advice, about this curious ailment. I now find myself talking to people I don't even know about things I thought I'd only share with my husband. Alas, I don't share as much with him anymore. Some things I do, because he really wants to understand this disease better. But most of the time, he looks forward to me returning to my "normal" diet and lifestyle.

H.

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I think one of the things that helped me with regards to having people respect what you say about contamination is "less chat, more hat". Ok, the quote from The Simpson's falls apart a bit on those last two words, but basically, the idea was to stop talking about it, and just do it. In a friend's kitchen, I'd check which cutting board was reguarly used for bread, and when I got an inquisitive look, I'd just say that I want to avoid contamination - exactly with the confidence and self-assuredness (and, "I'm doing this no matter what"-edness) that I'd use for dealing with, say, raw poultry. I think they got tired, to a degree, with all the talking about it, when the important part is the action. (They were always receptive, but as much as they can respect the boundaries, it's not something they're going to spend much personal mental effort on, beyond what needs to be done to keep me safe.)

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I agree about "action." I want to manage this disease, and not the other way around. I have gathered as much knowledge as one can in 4 months and it's time to step in to action and have this diet second nature to me. Probably easier said than done and this forum is a great place to ask questions.

H.

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:) Hello everyone!

I was recently diagnosed (almost 2 weeks ago) and have been trying some glutten free foods for the past 3 days! I need a little help...where do I go from here? There is no support group here where I live (I have even researched and have yet to find one in this whole state). What kind of advice would you give to a recent newbie who had never even heard of Celiac Disease until almost 2 weeks ago? :(

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Doggie - the best advice I can give is to eat simply. I don't mean boringly, I mean stick with whole foods, and unprocessed foods. The produce aisle, the meat counter, the aisle with beans and rice, and the spice aisle are all you need to make a lot of very tasty food. (Ooops, and the dairy case, if you can have dairy.) (And a caveat on the spice aisle - avoid the "seasoning mixes" until you are comfortable reading ingredients and calling companies, but the common brands of pure spices tend to be gluten-free.)

Take some time to read through the resources on this site (particularly the safe/unsafe list), browse through the topics on the boards, and do some google searches on celiac, gluten intolerance, and gluten free diet. It'll take some time to get familiar and comfortable with the diet, but you're already on the right track by asking questions.

If you note where you're from, someone may know of a support group in the area.

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    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
    • I think that we have to remember that celiacs often develop intolerances due to our  damaged guts.  Our guts do not ncessarily heal either (usually adults) for  a variety of reasons even if their symptoms improve (see links below).   Nuts are just plain hard to digest.   I can not tolerate almonds, but can handle walnuts and cashews in small amounts.  I can eat peanuts too, but resort to Peanutbutter after a Glutening as it is easier to digest (maybe I have to learn to chew better!  😀)  My nut symptoms have  nothing to do with gluten as I have purchased certified gluten-free nuts and suffered with the same symptoms.  .   https://www.verywell.com/celiac-disease-when-will-your-small-intestine-recover-562341 http://www.cureceliacdisease.org/treatment/ http://www.ncbi.nlm.nih.gov/pubmed/23936873 i call the manufacturer when I suspect the manufacturer is sharing the line or if I just want to know.  I bought some Black English walnuts and called the company.  Those are the only nuts they process and they do not have any flavored nuts.   if you really want to test your theory out, buy some nuts from Nuts.com (certified gluten-free).   See if you get a reaction or ask your GI to retest your antibodies (which should be done annually anyway).   I just hate to have Planters get a bum rap when you do not really know for sure.......😥    
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