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 Our Content
    eNewsletter
    Donate

Dermatitis Herpetiformis


Moe

Recommended Posts

Moe Newbie

hi, New to the message board. I was just disgnosed with celiac/DH so I get the sores instead of being sick like most of the people on this board. I still have a lot of questions-like can I eat chocolate? What about modified food starch? bread is the hardest for me even though I am not a big bread eater-can I have Millet bread? Anyone else with GH-if you can give me any guidance it would be most appreciated. Thank you-Moe


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



snipe12 Rookie

Hi.

I am still pretty new to this but you can eat a lot of brands of chocolate, you just need to be careful. People like Nestle and Cadburys list on the products and websites if they contain things like gluten, soy, nuts etc.

Another thing you need to be careful of is snack sized chocolate. I have found a few times the normal version is fine but a snack size is not.

Check out:

https://www.celiac.com/cgi-bin/webc.cgi/st_...-33104374558.f1

I have been gluten free for a few months and to be honest it is a pain in the ass but once you get used to it, it isn't too hard barring eating out.

The one thing I would suggest to you is research lots. You would be amazed at the things which contain gluten. Things which caught me out in the beginning were things like soda gun coke in certain bars (syrup contained wheat), sausages, chips coated in flour to stop them sticking together and even a wooden spoon which had previously been used for regular pasta as it is porous.

I don't bother with gluten-free bread at all. 95% of it tastes like crap and at the end of the day nothing will truly replace bread. I buy 100% corn crackers or corn wraps to make a kind of sandwich and it is great.

Companies often list what products have gluten in them on their websites or a quick call to them confirms it.

If I am not 100% sure it is gluten free I don't eat it. My diet started off quite basic and is now becoming half decent.

I would however kill for a bacon sandwich in white bread with brown sauce :angry:

Pegster Apprentice

I agree with the last comment about bread! Most of it isn't worth eating. I know people with bread makers have luck making gluten-free bread, though. The best baked goods I have found are frozen tapioca-based products from a Canadian company called Kinnikinick. When thawed, it has a texture similar to "real" bread. A lot of chocolates are gluten-free. Hersheys is. I eat Hersheys kisses and M&m's when I need a treat. Research ingredients on line. The modified food starch question is tricky. It is generally corn starch, but not always. Some companies, like Kraft, promise to say if the source of the starch is wheat. Others don't, so I stay away from that ingredient unless I can verify the source. For example, Jello Pudding said their Modified Food starch is corn starch when I called. Once you are used to reading labels, things will be easier. Another great resource I just discovered is the magazine "Living Without". It has lots of information about food intolerances. Good Luck

cdford Contributor

We have DH and the gluten-free diet has worked wonders...if you stick to it faithfully. Many of the scars are now even beginning to fade. Just one mistake, though, and here come those itchy ugly sores again. Expect it to take a year or more to get it fully under control.

I agree with the earlier post. Research, research, research. Keep a notebook. A great resource for going to the grocery store is the gluten free commercial guide available from csaceliacs.org. I have added extra tabs to keep notes on store brands and medications. That book goes everywhere we go.

You will need to become your own best friend and research assistant if you want to do this to its best. It is tough for the first few months, but then you just know what to pick up at the store, double check every few months to be sure nothing has changed, and then go on with life.

Be sure to check carefully for anything that comes into contact with your skin. That includes soaps, lotions, shampoos, make up, household cleaners, etc. One of the best sources for household cleaners I have found is Shaklee. I used to be a distributor but am not any longer. When my sores are at their worst, I can put a capful of basic H into my bathwater and soak...ah the bubbles and what a change in the look and feel of the sores. Their dishwashing liquid, germicide, etc. all do not cause any reaction. We use All Free and Clear for clothes. The Shaklee was too expensive for a family our size. You may have to change for the whole family if your stuff is washed in the same sink or laundry (at least initially). You may also find as we did that the longer we are gluten-free, the fewer things trigger a problem. Even gluten-free stuff could be a problem at first if it was not really mild.

Just think how good you are going to feel and how beautiful your skin will be once you have done this for a while.

Donna

cdford Contributor

Oh yes, I forgot. Yes you can have bread made from millet, quinoa, amaranth, teff, bean flours, rice, etc. as long as they do not also contain wheat, rye, barley, or oats. The ones with the best texture are based in the bean flours but have the other flours for flavor. There are some pretty good recipes out there. Keep looking.

Good luck!

  • 2 weeks later...
glen4cindy Apprentice

Actually, the gluten-free bread machine mix from Bob's Red Mill is delicious!

My wife has used several products from there to make biscuits, doughnuts, and such, and other than being more dense than regular bread, it is really good.

I have also run across several pre-packaged meals that you prepare at home with noodles and spices that are gluten-free according to the ingredients on the package. It actually states "GLUTEN-FREE" at the end of the list. These items are Thai Kitchen, and several of them are really great.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,188
    • Most Online (within 30 mins)
      7,748

    terencie
    Newest Member
    terencie
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Hi, @thejayland10, Do you still consume dairy?  Dairy can cause increased tTg IgA levels in some people with celiac disease who react to casein, the protein in dairy, just like to gluten.   You might try cutting out the processed gluten free foods.  Try a whole foods, no carbohydrate Paleo diet instead, like the AIP diet (the Autoimmune Protocol Diet by Dr. Sarah Ballantyne, a Celiac herself). Processed gluten free foods can be full of excess carbohydrates which can alter your microbiome leading to Small Intestinal Bacterial Overgrowth (SIBO).  SIBO is found in some people who are not responding to a gluten free diet.  SIBO can elevate tTg IgA levels.  The AIP diet cuts out sources of carbohydrates like rice, potatoes (nightshades), quinoa, peas, lentils, legumes, which starves out the SIBO bacteria.  Better bacteria can then proliferate.   I followed the AIP diet to get rid of my SIBO.  It's a strict diet, but my digestive tract had time to rest and heal.  I started feeling better within a few days.  Feeling improvement so soon made sticking to the AIP diet much easier. References: Small intestinal bacterial overgrowth among patients with celiac disease unresponsive to a gluten free diet https://pmc.ncbi.nlm.nih.gov/articles/PMC7759221/   Luminal antigliadin antibodies in small intestinal bacterial overgrowth https://pubmed.ncbi.nlm.nih.gov/9260801/#:~:text=Luminal total IgA concentrations (p,response to local bacterial antigens.   Potato glycoalkaloids adversely affect intestinal permeability and aggravate inflammatory bowel disease https://pubmed.ncbi.nlm.nih.gov/12479649/
    • trents
      First, welcome to the forum, @boy-wonder! Second, a little clarification in terminology is in order. Granted, inconsistency is rampant when it comes to the terminology associated with gluten disorders, but it has more or less become settled in this fashion: "Gluten intolerance" is a general term that car refer to either celiac disease or NCGS (Non Celiac Gluten Sensitivity). "Gluten Sensitivity" is the shortened version of NCGS. Third, Celiac disease is not an allergy to gluten. It is an autoimmune disorder characterized by gluten ingestion causing the immunes system to attack the lining of the small bowel, causing damage to it over time due to the constant inflammation that wears down the "villi" (mucosal finger-like projections that make up the lining). Over a significant period of time as gluten continues to be consumed, this generally results in impaired nutrient absorption. There are specific blood antibody tests available to check for celiac disease but the testing will not be valid while on a reduced gluten diet or a gluten free diet. Those already having having begun a gluten free diet must go back to consuming generous amounts of gluten for a period of weeks if they wish to pursue testing for celiac disease. Fourth, NCGS shares many of the same symptoms of celiac disease but does not damage the lining of the small bowel as does celiac disease. There is no test for it. A diagnosis for NCGS depends on first ruling out celiac disease. It is 10x more common than celiac disease. Some experts feel it can be a precursor to the development of celiac disease. Eliminating gluten from your life is the antidote for both. Fifth, you state that you are convince you don't have celiac disease by are just "gluten intolerant" (aka, gluten sensitive). How do you know that? It seems to me you are making a dangerous assumption here. I suggest you consider getting formally tested for celiac disease.
    • AllyJR
      Has anyone found a gluten free parakeet seed mix? I can't find a single one! My doctor wants me to make sure all pet food in the house is gluten free but I'm not sure if that's even possible with parakeets. We love our birds so much! I'm wondering if anyone has ever made their own bird seed mix if gluten free ones are not available. 
    • boy-wonder
      Hi, new member. About me, I had been suffering with weight gain, bloating and irregular and extreme bowel habits for a year or so. For example, I went on holiday in 2023, then again I  2024 at the same time of year and every shirt I wore in 2023 didn't fit anymore, couldn't even do the buttons up. Being in my mid 50s I put it down to age and middle aged spread. I'd been lucky all my life having good metabolism and being able to eat anything and as much as I like without putting on any weight, it drove my other half mad. Over a conversation with a friend health and age Related stuff came up and he mentioned someone he knew who had recently found out they were gluten intolerant,  I looked it up and had every one of 8 or so symptoms listed. Bloating,  weight gain,  headaches, brain fog,  constipation, etc etc. I took the decision to give going gluten free a try. Within 1 week I had lost 4 lb, now 7 weeks in I've lost 13 lb. I feel much better in general,  the bloating has severely subsided, it used to keep me awake at night as I felt so uncomfortable.  So pretty much a success story, as everyone here knows,  going gluten free isn't always easy, and eating out can be awkward,  but I consider myself lucky that I appear to have an intolerance rather than an allergy or being celiac.  I can deal with most of the gluten free options at the supermarket but, the big one for me is bread, I love bread, and the gluten free options I've tried are pretty poor. I was at a posh black tie event last night and chose all the food options I thought would be gluten free,  however,  there was bread on the table and I couldn't resist it, I had I small piece of bread,  god it was good, I wanted more but I resisted. Today I feel a bit dodgy, my stomach is churning, and I generally feel a bit urgh.  So here's the question, is that really down to 1 small piece of bread or is it coincidence?  I'd be interested in hearing how other people have reacted to a similar situation,  as I was considering having a day off every now and then and enjoying some lovely fresh bread.
    • ValerieC
      Does anybody know of a guide that ranks reevaluates universities and colleges in terms of their accommodation of celiac disease or food allergies?   Thanks in advance for any leads! Valerie 
×
×
  • Create New...