[taypaul]

My husband was just diagnosed with Celiac Disease after being sick with stomach issues for about 7 years. First he was told he had IBS, after about 6 months and a couple of colonoscopies (he had lost about 30 lbs by this point) his gastroenterologist could not make a real diagnosis except that it wasn't IBS. At this point he was put on medication for colitis, since the meds helped him we just accepted it and left it at that. Fast forward a few years later and we are back to stomach issues, but different symtoms than the first time and was now diagnosed with crohns disease and put on medication for same, including some strong potentially damaging meds. He has been on the meds a couple of years now and they seen to keep his pain/problems away. The doctor sent him for an endoscopy which revealed the celiac. We are not sure if celiac is his only problem or if he may have crohns as well. If I had to chose between the two I am hoping celiac is the only ailment and we can take control and get rid of the meds.

With all that being said, since he as been on meds he isnt currently having any stomach symptoms at this point. The DR wants him on diet so they can ween him off meds to rule out crohns. I am trying to get him as gluten free as possible but don't know how to do so. I have stocked up on baking ingredients, dinners, breads, pastas that are all gluten free and have a one more I am ordering online for a full supply. What I am wondering is when it comes to preparation, if I am cooking for myself or my kids and we are using gluten products how will that affect him? I have read other people posts stating how they have to keep even their utensils seperate for fear of contamination. If we go to a restaurant that does not have a gluten-free menu and all he orders is a grilled chicken breats no breading or coating or spice/baked potato and steamed veggies is that still bad since restaurant prepares meals with gluten too?

Also if anyone has any particularly favorite online stores to order from guidance there would be much appreciated also.

Thank you.

[GFinDC]

Hi there Taypaul,

You'll probably see this advice again and again if you browse through the threads on the forum. Basically a good way to start the diet is to stick with simple home made foods. Rice and veggies and some kind of meat are good. Post makes gluten-free corn Chex now. Eggs are usually ok for breakfast too. Some of us have to give up dairy as we have or may develop lactose intolerance..

There really are lots of foods that don't have gluten in them. If you walk through the produce section of the grocery that's probably all you will find, naturally gluten-free whole foods. When starting the diet there many things to learn. Like all the different names of ingredients that are possible gluten hiders. One nice thing about making your foods from whole ingredients is you will automatically avoid a lot of preservatives that they put in packaged / processed foods.

Your husband may not react to small amounts of gluten at first, but I know I got more sensitive to it after being on the diet a while. Even amounts too small to see can cause a reaction. I think it would be easier and more successful to end up with a totally gluten free kitchen, but that might be tough to start out with. The things is, if you don't go totally gluten-free kitchen, you then need to buy two of everything, one for the gluten eaters and one for the gluten-free people. 2 peanut butters, 2 butters, 2 mayos' etcc. Anything you would stick a knife or spoon in would be a source of contamination. 2 toasters also. Some people buy all new cookware even. I didn't do that myself but I did wash everything real well. But I don't share cookware with a gluten eaters either or it would be much more of a hassle to super clean things every time. Wooden cookware / utensiils should probably be tossed though.

Welcome to the forum!

[Worriedwife]

My husband was diagnosed about two years ago, and we decided to have a gluten free house. it was much easier than trying to have two of everything. Since we don't have any kids, it wasn't very difficult to do.

Speaking of kids, you may want to have yours tested. Since Celiac is a genetic disease, it can be passed along to your children. It's best to catch this sooner rather than later.

As the previous poster said, throw away all of your wooden utensils. Also get rid of plastic bowls and strainers as gluten will have stuck to them no matter how many times you wash them.

Good luck!

[Darn210]

We have a mixed household. It can be done. That being said, all cooking/baking is gluten free. The gluten comes in as bread/buns, crackers and cookies . . . side/snack items. All cooking is gluten free because frankly I don't want to cook two meals each time. It is not that difficult to convert your recipes to gluten free. If you've got some family favourites, let us know and we will help you convert them over. Sometimes it's as simple as switching to a different brand. We use to use Betty Crocker AuGratin Potatos. Now we use Great Value Brand. Instead of crushed saltines in my meatloaf, I use crushed Corn Chex. We now use LaChoy soy sauce and teriyaki sauce.

I did not throw out my plastic (tupperware-type) storage containers. They were fairly new and not scratched up (and I don't reheat things in plastic). My pots and pans are stainless steel and just got a good scrubbing. I threw out one scratched up teflon skillet but kept my other (non-scratched) two. I replaced most of my bakeware that had those cooked on oil stains that you just can't seem to scrub off. Since I cook gluten free, our potential cross-contamination comes in the form of crumbs. We have duplicate butters, peanut butter, cream cheese, etc (marked with a sharpie). Dishes are rinsed before going into the dishwasher.


Good Luck. It can seem overwhelming at first but you'll quickly get the hang of it.



As far as buying online, check Amazon. Of course it is best to buy in bulk - but see if you can get it local first to make sure that you like the product. I will say that we have tried some great products . . . and also wasted money on some horrible ones. If you can buy through Amazon (and not one of their partner/sellers) you can usually save on shipping (if your order is big enough). Also, some products are available in their Subscribe and Save program. You save an extra 15% plus free shipping no matter what your total. This program is like placing a standing order (every 1, 2, 3, or 6 months). You can cancel at anytime (even after the first order). You can request early shipment or delay a shipment. They send a reminder email before they process the order so you have a chance to change it . . . as long as you check your email routinely. Once again, this is for bulk items - larger packages or cases at a time - so make sure you like the item. I use the program for Pamela's pancake/baking mix and Pamela's wheat free/gluten-free bread mix and a Cliff Kid's item.

[ChemistMama]

I'm with the previous poster. Half our family is celiac, the other is not. Any gluten is from frozen pizzas, bread, and snacks. The only gluten thing I bake is the big sausages of cookie dough, there's no flour dust in the kitchen! It will be easier for you in the long run to cook and bake gluten free. Use potato starch or sweet rice flour to thicken gravies and stews, make more meals with mashed potatoes and rice.

I ran my plastic in the dishwasher on hot, and got rid of any scratched stuff. Make sure you have a dedicated gluten free toaster, and if your family wants real pasta, make sure to have a dedicated 'gluten' strainer.

I don't clean gluten items with the same sponge/rag either, the 'gluten sponge' is kept under the sink to clean my husband's pizza pans and spatulas.


You need to read labels...every label!! The FDA mandates listing wheat as an allergen, but it says nothing about rye or barley. Watch items that contain dextrin, modified food starch, and natural flavorings. Remember that fresh meats aren't included under the allergen labelling, so if you buy meat that has that nasty 'seasoned broth', you'll have to contact the company to see if it's gluten free. My suggestion: make a list of everything that you normally use, and go online to the manufacturer's web site and check to see if it's gluten-free. Make a list of 'safe' items, that way you don't have to think as much as you shop. Make sure the list is up to date, manufacturers often change ingredients.

HEre are some tips:
1. Kraft and unilever are two companies that consistently label for allergens.
2. Heinz and Perdue chicken have a list of gluten-free items on their web sites.
3. The Wal-Mart house brand is very good at listing allergens and if the item is manufactured in a plant that also handles wheat.
4. Like others have said, stick to the 'ends' of the grocery store; fresh meats and produce and dairy.
5. AS for restaurants, I don't trust 'em further than I can throw 'em. You can't just walk into your corner cafe' and order, for the most part they haven't dealt with celiacs or their needs. PLan on eating at home a lot more often. Again, do your homework online, there are some chains like Outback and O'Charlie's that have gluten free menus, Chicago Uno Grill has gluten free pizza, and a lot of ethnic restaurants (like thai and indian) will have gluten-free dishes. I'm still wishing for a gluten-free chinese place, PF chang's is the only chain I know of with a gluten-free menu. The other thing to do is before you go to talk personally to the chef to ask if a gluten-free meal is even a possibility.

I know this is overwhelming. Make sure your husband knows all this too, he's the one that'll have to be accountable for his health! Good luck!

[taypaul]

Thank you all for such good advice. It was all very informative and helpful. So far so good with the food I have bought so far. Part of the difficulty is that my husband works nights and there is no fridge or microwave there so it's difficult for him to bring dinner. Most of the websites I have visited say that he cannot have most cold cuts so he cannot even bring a sandwich. He has been coming home (which is about 12:30am) and making a frozen gluten free entree. Which I guess will have to do until we can figure something else out.

Again, thank you all for your help.

[Linnea]

Hi there...I am new to this forum and (relatively) new to being diagnosed with Celaics....my bloodwork antibodies were 'through the roof', as my doctor stated, and it was also confirmed with a biopsy, in November.

I also have endometriosis and fibromyalgia (and was told it is common to have any autoimmune issues along wiht Celiac's...fun, fun). I have suffered for years with stomach problems that were attributed to the endo or a 'spastic colon' diagnosis. I wish I had found out earlier about the celiacs, since I am in my thirties and suffered a great deal in my teens and twenties, but at least I found out now!

My question/comment is this: My husband is not gluten-free and tries to stay away from bringing any gluten into the apartment, but eats whatever he wants during the day. If he kisses me, I know I can get 'glutened', and get very sick. How can I get him to be EXTRA careful about brushing his teeth and using mouthwash after eating anything with gluten? Don't get me wrong, he is very caring and takes care of me always when i am sick, but he will not change his diet to 100% gluten-free, and I understand where he is coming from. It's been a very touchy subject for us of late. We are only married since October and I was diagnosed in November so we are getting used to lots of changes!

Any advice on helping others you live with be more careful about glutening you would be MUCH appreciated! I donlt want to come off like a freak but I sure don't want to be getting violently sick every time he kisses me either!

[ChemistMama]

taypaul, on May 14 2009, 07:12 AM, said:

Thank you all for such good advice. It was all very informative and helpful. So far so good with the food I have bought so far. Part of the difficulty is that my husband works nights and there is no fridge or microwave there so it's difficult for him to bring dinner. Most of the websites I have visited say that he cannot have most cold cuts so he cannot even bring a sandwich. He has been coming home (which is about 12:30am) and making a frozen gluten free entree. Which I guess will have to do until we can figure something else out.

Again, thank you all for your help.

You may want to look into getting him a thermal lunch set. THat way he can pack a hot dinner and it will still be hot when he needs to eat. Here's a really good review:

http://lunchinabox.net/2008/09/22/thermal-...h-jar-shootout/

[latteda]

Quote

The things is, if you don't go totally gluten-free kitchen, you then need to buy two of everything, one for the gluten eaters and one for the gluten-free people. 2 peanut butters, 2 butters, 2 mayos' etcc. Anything you would stick a knife or spoon in would be a source of contamination. 2 toasters also. Some people buy all new cookware even. I didn't do that myself but I did wash everything real well. But I don't share cookware with a gluten eaters either or it would be much more of a hassle to super clean things every time. Wooden cookware / utensiils should probably be tossed though.

I do that, and I take a black marker and mark my products with "gluten-free," which at my house is roughly translated, "Don't stick anything but a 100% clean metal utensil in me or incur my WRATH." I also only use metal utensils and I bought a new pizza stone which is not allowed to use by anyone else.

taypaul, on May 14 2009, 06:12 AM, said:

Thank you all for such good advice. It was all very informative and helpful. So far so good with the food I have bought so far. Part of the difficulty is that my husband works nights and there is no fridge or microwave there so it's difficult for him to bring dinner. Most of the websites I have visited say that he cannot have most cold cuts so he cannot even bring a sandwich. He has been coming home (which is about 12:30am) and making a frozen gluten free entree. Which I guess will have to do until we can figure something else out.

Land O'Frost lunchmeats are safe, except for the Lemon Pepper Chicken flavor. I would recommend you getting a copy of Triumph Dining's Grocery Guide. I would be so lost without this guide. I carry it with me at all times so I know which brands of certain foods I can buy safely. They also sell a Restaurant Guide and dining cards. I'm waiting on mine to arrive in the mail...I can't wait.

Linnea, on May 14 2009, 03:21 PM, said:

My question/comment is this: My husband is not gluten-free and tries to stay away from bringing any gluten into the apartment, but eats whatever he wants during the day. If he kisses me, I know I can get 'glutened', and get very sick. How can I get him to be EXTRA careful about brushing his teeth and using mouthwash after eating anything with gluten? Don't get me wrong, he is very caring and takes care of me always when i am sick, but he will not change his diet to 100% gluten-free, and I understand where he is coming from. It's been a very touchy subject for us of late. We are only married since October and I was diagnosed in November so we are getting used to lots of changes!

Any advice on helping others you live with be more careful about glutening you would be MUCH appreciated! I donlt want to come off like a freak but I sure don't want to be getting violently sick every time he kisses me either!

I laugh because I know what you mean. I worry about that too with my boyfriend and I'm reluctant to kiss him for awhile after he eats. So far it hasn't seemed to be a problem, but we'll see. I'm keeping my fingers crossed.

[latteda]

ChemistMama, on May 13 2009, 02:03 PM, said:

HEre are some tips:
1. Kraft and unilever are two companies that consistently label for allergens.
2. Heinz and Perdue chicken have a list of gluten-free items on their web sites.
3. The Wal-Mart house brand is very good at listing allergens and if the item is manufactured in a plant that also handles wheat.
4. Like others have said, stick to the 'ends' of the grocery store; fresh meats and produce and dairy.
5. AS for restaurants, I don't trust 'em further than I can throw 'em. You can't just walk into your corner cafe' and order, for the most part they haven't dealt with celiacs or their needs. PLan on eating at home a lot more often. Again, do your homework online, there are some chains like Outback and O'Charlie's that have gluten free menus, Chicago Uno Grill has gluten free pizza, and a lot of ethnic restaurants (like thai and indian) will have gluten-free dishes. I'm still wishing for a gluten-free chinese place, PF chang's is the only chain I know of with a gluten-free menu. The other thing to do is before you go to talk personally to the chef to ask if a gluten-free meal is even a possibility.

Another thing I'd add is that McCormick lists all gluten on their seasonings. I have gotten about four meat seasonings from them that I keep in my cabinet and use to flavor my meat.

As far as restaurants are concerned, Outback Steakhouse, Carabbas, and Bonefish are a few chains that provide gluten-free menus that are considered extremely safe. Outback even offers a gluten-free brownie! I have also had very good experiences from P.F. Chang's. What I would suggest doing is calling a restaurant before you visit and asking if they have gluten-free options. Also, most chain restaurants have gluten-free menu options available either on their website or by email response. There is a great site for the Gluten-Free Restaurant Awareness Program where you can search by zip code for restaurants that have waitstaff that are familiar with gluten intolerances and will go out of their way to cater to your dietary needs. I also started a 3-ring binder where I store restaurant gluten-free menus, shopping lists/ingredient lists, recipes, and any other gluten-free information I may need to access later. This book lives in my car and it's been a great resource that I'm constantly developing.

[jmd3]

taypaul, on May 14 2009, 07:12 AM, said:

Thank you all for such good advice. It was all very informative and helpful. So far so good with the food I have bought so far. Part of the difficulty is that my husband works nights and there is no fridge or microwave there so it's difficult for him to bring dinner. Most of the websites I have visited say that he cannot have most cold cuts so he cannot even bring a sandwich. He has been coming home (which is about 12:30am) and making a frozen gluten free entrée. Which I guess will have to do until we can figure something else out.

Again, thank you all for your help.

There are many lunch meats that are gluten free... Hatfield brand - very expensive though, most everything is gluten-free. At our giant eagle their signs above the deli even say gluten free on some meats. I always ask the deli person if they will change their gloves, and ask them for a clean slicer. They have been very accommodating. I don't eat much lunch meat, hardly ever ... but our house IS totally gluten-free so everything that comes into the house must meet the gluten-free rule. ( i do have a piece of pepperoni occasionally as a treat - and whole foods has a brand that is nitrate free )

btw, we HAD to go totally gluten free.... have you seen the way crumbs just fly off the bread.... and you can't tell gluten-free crumbs from gluten crumbs. I react to the slightest itsy, bitsy, piece of gluten, and I was always ill until we had a gluten-free household. Got rid of all teflon, plastics, utensils, toaster, cutting boards, it was my hubbys idea, he was trying to help me anyway he could. ( almost 29 years married... even gave up beer so if he kissed me I wouldn't get sick - how about that!)

If your hubby has just been dx, it will take sometime, try your own roasted chicken, throw in veggies, save the broth for soup.... I think it is great for healing. (just make sure you check for injected solutions.... I had the worst glutening from injected solutions in meat I only buy natural/organic meats now)

Best of luck to you.

[moonlight]

Hi,

Many people have experienced the same things, Celiac is hard to diagnose, and the symptoms are blended with many other condition. But since now you know, I think the rest is about changing your lifestyle. My husband always had stomach/skin problems, but we learned that he had gluten problem in 2006. Next day, we went 100% gluten free in the kitchen, home cleaning products, make up products, hygiene products, pet food, vitamins (some pills are coated with wheat). We stopped eating outside. I wish somebody told me these the day he got sick, it took us days months years to figure all these out. So, here I am listing few of the changes we made immediately:

1) eat loooots of vegetables, every meal (This is the most important thing)
2) quit consuming processed food
3) cook everything from scratch
4) completely stop eating sugar, simple carbohydrates, fruits, starchy vegetables (like potato)
5) use organic spices
6) no table salt
7) preferably fish (chicken and red meat bothered his stomach, but later ok)
8) small amount organic nuts (walnuts, almonds, sunflower seeds) every day (but they all bothered him the first year)
9) occasionally legumes (chickpeas, lentils, peanuts - not beans). They all bothered him the first year.
10) no barley, wheat, oats, or anything like that
11) don't eat anything after 8
12) get enough sleep (8hours)
13) no no no starchy foods

When my husband was very sick, whatever he ate bothered him. even fresh vegetables.. because his digestive system was in bad shape due to gluten. But as time passed, gluten free and healthy eating habits helped him get better.

Since, your husband's digestive system now is very sensitive you need to go easy on many many things even though they are healthy. For example, tomato is healthy but eating them without pealing them will be a problem probably. Also, instead of eating vegetables raw, steaming them might be a better choice at the beginning...or boiling...or a soup..After some time, I am sure he feel better.

My husband is pain free now, and he is not loosing weight anymore.

Our typical diet includes:

Breakfast:
salad (green leafy vegetables, tomatoes, avocado, olive oil, lemon, sea salt)
3-4 Eggs (sometimes with vegetables)

Snacks: Celery, big bowl of salad, or a cup of nuts (almonds, sunflower seeds, pumpkin seeds, etc), mineral water with lemon

Lunch:
Chicken/Fish/or red meat (with vegetables and spices)
Green leafy Vegetables in olive oil with spices (might be a soup)
Salad

Snacks: Celery, big bowl of salad, or a cup of nuts (almonds, sunflower seeds, pumpkin seeds, etc), mineral water with lemon


Dinner:
Chicken/Fish/or red meat (with vegetables and spices)
Green leafy Vegetables in olive oil with spices (might be a soup)
Salad

Not: some dinners we skip meat and eat legumes (but not too much), with vegetables, salad.

I hope this help!

[Badger]

Hi all,

I've been reading quite a few of the topics on here and they have been great to get information. My wife was diagnosed with Celiacs May 21 and we have been trying to stick to the glutten free diet since then. My wife is frustrated (in denial) with all the changes she has to make and the food she has to give up. She calls me the Gluten Police because I check everything she eats. I think I might be more worried about her getting glutened than she is herself. I have bought her new baking dishes, fry pans, storage containers (for her many kinds of flours and starches), a toaster etc. but she still complains that her stomach is upset whenever she eats anything. My question is how long should it take for her to start feeling better? We make Gluten free meals at diner time but she still fells bad. (I have a theory but have no idea it it makes sense so maybe someone out there can help me out with this.) She works at a TIM HORTONS and is around gluten all the time. She says she uses gloves and Waxies whenever she touches product and wahes her hands after every time as well so could just being in that environment breathing all the powdered doughnuts and whatnot all day be making her sick?

Any advise would be greatly appreciated.
Thanks

[FMcGee]

It takes awhile to feel better. I've been gluten-free since May 8 and still can't tolerate eating a lot of food at once (I've broken dinner down into a couple of snack-sized meals instead), and I still have stomach pains and other symptoms. They're slowly going away, but it takes awhile. It sounds like your wife is going through a grieving phase, which is normal. I'd recommend "The Gluten-Free Bible," because it deals not only with how to order at restaurants, but the psychological stuff, dealing with other people, etc. (I'm not making any money from book sales or anything!)

Good luck to you and your wife!