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Gf Diet For A Non-cd
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Ok so the Girlfriend is gluten-free and I want to keep her that way. Therefore to help in keeping the house gluten-free, I am going to start myself on the gluten-free diet with her. I think of it as a another way of letting her know that "Hey we can beat this thing together, and I am right here with you on this." I ask you is there any positives and or negatives for someone starting a gluten-free diet that isnt celiac disease?

Also I am sure this has happened to most of you at some point in time. Where the task of dealing with a gluten-free diet and other dietary restrictions (corn, sugar), become overwhelming. Where you become frustrated at the lack of food/good food there is thats healthy for you to eat. Any thoughts to help someone at that point? 'A shoulder to cry on' is all I can think of to help her at those tough times...

Any thoughts or ideas would be very helpful...

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As with any diet, as long as you make sure your diet is varied and healthy, there is no problem with someone who is not gluten intolerant going gluten free. Some studies have shown that celiacs don't necessarily get enough folic acid, amongst a couple other vitamins, but the root cause seemed to be that gluten free bread and pasta does not have the additives that wheat-based breads and pastas do. So it's not that the diet is inheirently deficient, it's that there was too much reliance on gluten-free bread substitutes. Again, a varied diet, and optionally a regular multivitamin, is all you need to address this. I would argue that since you can't go out to fast food places, and can't buy as many prepackaged items, if you avoid the route of subsisting entirely on pre-made gluten-free food, it's a healthier diet than many people already eat.

As for dealing with other food sensitivities... I also have to eliminate dairy, and I think that's harder than gluten! ;-) Cheese just isn't the same. And since I try to minimize soy, I'm not going to get to eat soy yogurt all the time either. (And that, too, is not the same!) Yeah, it gets frustrating, and then you realize that you can either let yourself be in a state of permanent frustration, or you can find other things to eat. You sometimes have to get creative, and break out of your comfort zone (of the types of foods you usually eat), but humans are so adaptable, so you know you can do it. :-)

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A non celiac going on the gluten free diet will probably be a good thing for you. It is a healthier way of living and actually better for your body.

Also if you can't have sugar you may want to look into stevia and xylitol. Those are natural sugars which are ok for diabetics and hypoglycemics because they do not mess with the blood sugar.

There are alot of things we can have it's a matter of finding them. You will find this site will help alot with ideas and so forth.

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Agree with Kaiti. There is a large amount of evidence that Gluten is toxic to everyone, just to a lesser degree. As long as you maintain your balance, there is nothing wrong with a gluten-free diet. My wife has been sharing my gluten-free diet for about 4 years now, and she feels healthier for it! (Aside from the few times we go to a restaurant, and they have fresh-baked sourdough on the table! I always envy that one...)

These days, there are LOTS of alternatives, even for restrictive diets. Many people who cannot deal with regular sugar can still digest fructose, fruit sugar. Frookie makes cookies that are sweetened with fruit juices, rather than regular sugar, and they also make a gluten-free line. There are rice-based pastas that are better tasting than wheat-based pasta (Pastariso) and alternative grains such as Quinoa, that are very high-protein and quite tasty (Quinoa cooks like rice, but has less starch. Very tasty as a side dish with a little gluten-free soy sauce!)

Many gluten-free foods tend to be VERY non-allergenic, since most people who are trying to stay gluten-free are also staying away from things like eggs, lactose, or simple sugars. My advise is to troll around some health food stores (Mother's Market and Wild Oats are my particular local favorites) as well as the web.

Cheers,

-Patrick

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    • So far I've had no problems with gluten-free Cherrios and I've been eating them since they started producing the gluten-free line. Generally I will have some reaction to gluten if there is contamination in the product I'm eating. But I'm sure someone has gotten a bad batch or is simply very sensitive to trace amounts of gluten. It's up to each individual to decide whether you want to chance trying them. The article mentioned by squirmingitch sheds light on the problem with anything listed as gluten-free. Contamination can occur at any point in the harvest or processing, and testing may miss it. I also eat Chex, Nature's Path cereals and have tried other brands w/o any problems. I do miss gluten-free Rice Krispies, they made for a nice addition to meat loaf, shame they discontinued the item.
    • Here is another point.  My hubby went gluten-free per the poor advice of his GP and my allergist.  It worked.  A tough first year, but he got well.  Thirteen years later, I got diagnosed with celiac disease.  I was shocked!  😱.   Does he have celiac disease?  We will never know because we can not afford to have him do a challenge.  He refuses and I can not blame him.  He knows he will be very sick!   The point?  I am so lucky that we both can not have gluten.  I never worry about him making me sick or vice versa. We made the house completely gluten free for  1) our health and 2) the fact that our kid started helping in the kitchen. Kids make mistakes and I personally need a safe haven.  She wants gluten?  I buy prepackaged stuff and she takes it to school.  All parties and events at my house are gluten free.  Lots of work, but we stay healthy.  She does not have celiac disease.  When she is preparing for a celiac test,  I send her on the porch to eat cookies or bread or whatever floats her boat.  We travel in a gluten-free RV.  I have five sizes of ice chests.  We just have to be prepared for any event.   How can we live this way?   We love feeling good.
    • Freize is right, you need to think about your environment.   Based on that a study I posted for you, you will note that the patients who were diagnosed with refractory celiac disease and THOUGHT they were diet compliant found that they WERE NOT diet compliant.  How is this possible?   This is way out there, but unless you are growing all your own food, you don't really know if it is gluten free.  In the US, we do have laws to help protect our food supplies (no perfect, but a start).    I can not speak for India.  For example, what about your soy?  It can be contaminated by the farmer as it is often rotated with wheat.  Here is an article by Jane Anderson who has celiac disease.  She is very strict as she has DH (celiac rash), but she cites Trisha Thompson who tests foods for gluton contamination, The gluten-free WatchDog (like Consumer reports).  She found that soy which is naturally gluten free, but can be cross contaminated by wheat: https://www.verywell.com/is-soy-gluten-free-562371 so, start thinking about your food supply. As far as a negative TTG IGA or TTG IGG?  I test negative to both.  Only the DGP IGA has ever been elevated in my blood tests (even repeats), yet I had a Marsh Stage IIIIB on my biopsy.  Have you had a DGP IGG?  (I do not see this in your posting).   http://www.cureceliacdisease.org/screening/ These additonal celiac tests might help you feel confident that you have celiac disease and not something else that is damaging your villi.  But remember, some  folks have celiac disease even with negative blood.  I am not IGA deficient, so this is an area I have not researched.  Not to mention that some celiac researchers do not think that the celiac  antibodies tests are good for diet compliancy.   I wish I had better answers for you.  Try a grain free, whole foods diet of meats, fish, eggs, and vegetables for a while.  All food prepared by you. Who cooks your food now?  Is your home gluten free?  Cross contamination at home?  Kissing a loved one.  We had a doctor with celiac disease who was getting glutened by her little children who were consuming gluten!  
    • I won't say I will never eat out but I can't see me eating out for the foreseeable future. Even then, I will most likely only eat at a dedicated gluten free place. I am extremely sensitive to the tiniest amount of gluten and it's just not worth the risk to me. Eating out is playing Russian Roulette as far as I'm concerned and I'm not ready to play that game yet.
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