Posted 02 November 2004 - 07:44 AM
My name is Julie and I'm newly diagnosed. I'm sure this is the same thing that
you "old timers" to celiac hear all the time from "newbies," but I need help! Please send a rescue boat...I'm sinking. My rheumotologist/gastro. dr. have diagnosed me with celiac disease and casien (milk/dairy) sensitivity (after testing).
I'm trying so hard to do good with this diagnosis...but it's so easy to be bad!
I also have refractory epilepsy and lupus. We are all hoping that this latest diagnosis of Celiac will help ease (or lower) the symptoms related to my other health problems.
I've read that you need to make sure your make-up, soap, basically everything is gluten free also. Do you all do this? Gosh, I've researched epilepsy for ten years, but this is like starting from scratch...I forgot how difficult it was!
Thank you so much for your support! -Julie (newly diagnosed, hungry, and dirty...my soap had oatmeal in it!).
Posted 02 November 2004 - 08:26 AM
Work on sticking to the diet - it makes such a huge difference, however, it took MONTHS to see some of the results!
gluten-free since July 2004
Strawberries and Banannas (2007)
Nitrates (April 2006)
Yeast (which includes all vinegar so no condiments) (Oct. 2004)
Peanuts (Nov. 2004)
Soy (Oct. 2004)
Almonds (Sept. 2004)
Corn (Sept. 2004)
Posted 02 November 2004 - 09:35 AM
I just recently returned from a vacation where I successfully negotiated gluten-free/cf/sf 'safe' meals in 6 different restaurants. Rather than try to explain about celiac disease or food intolerances, I studied their menus and requested entrees with simply grilled meats and steamed vegies. Most restaurants have at least one entree that approximates that or can be prepared without additional (unsafe) sauces or coatings. Then I would explain that I must avoid wheat, dairy and soy and ask that none of those ingredients be used to prepare my entree. Since I was in San Diego, ordering in Mexican restaurants was the easiest ... corn, rice, beans, guacamole, corn tortillas and chips (IF fried in dedicated fryers), meats are all gluten-free/CF. I only had to request they omit the cheese. (I also avoid hot, spicy sauce.)
I know consuming gluten/casein/soy/sorbitol will give me excruciatingly painful symptoms, so PAIN motivates me not to 'cheat'. Besides I would only be cheating myself. I view pain causing ingredients as 'unsafe' and all other foods as 'safe' rather than bad or good foods. If I accidentally consume an unsafe ingredient, I'm not 'bad', just sad that I exposed my poor body to more damage and scared about how long the pain will last this time.
Celiac Disease is correlated with many autoimmune diseases, so doing everything you can to avoid gluten/dairy may relieve much of the symptoms associated with epilepsy and lupus. Focus on how much better you will feel without gluten/dairy containing foods, rather than on foods you are giving up. Also focus on the variety of healthy foods you CAN eat.
Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.
Posted 02 November 2004 - 10:21 AM
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