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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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    • That's great to hear you are feeling better Nightsky.  I really think when our GI systems are in distress already that it doesn't take much to set off symptoms.  Once I eliminated the other foods that cause me symptoms that helped a lot too.  And added some extra vitamin D to my diet and selenium. Many of us have developed reactions to other foods besides gluten and need to avoid them to keep symptoms at bay.  For me nightshades, carrots, soy, dairy, and celery all cause symptoms.  It took me awhile to figure out all those food culprits, but it made a big difference getting them out of my diet. But we are all individuals, and our bodies react individually.  So you may or may not have additional food intolerances develop. Celiac is one of those life journey things and we learn as we go.  Just keep the bottle of aspirin handy!
    • I know that Lea & Perrins Worcestershire Sauce  in the US is gluten free, I also know that in Canada it is NOT. This is a very reliable site: http://www.glutenfreedietitian.com/vinegar/ But it is in the US. I'm agast that the Irish Celiac Society says malt vinegar is gluten free.  I wouldn't use it. No sense taking any chance at all.
    • You should never have cut out gluten until you had the biopsy done. It's much worse to have to go back on after you've been off gluten for a while. There's no way I could ever do the gluten challenge after being off gluten for even a month because my reactions got so dramatically worse.  Stress definately can trigger celiac- before I was diagnosed - it got the worst after surgery and after a stressful time planning my daughters wedding. 
    • Hi not diagnosed celiac, Welcome to the forum! Your doctor should be sent to remedial celiac disease training.  Since that probably won't happen, I suggest you find a new doctor.  He doesn't know what he's doing when it comes to diagnosing celiac disease. You should not have gone gluten-free before completing all celiac disease testing.  The testing for celiac disease depends on the immune reaction being active.  Removing gluten before testing removes the antigen that causes the immune system to react, and lowers the chances of getting a correct test result dramatically.  The University of Chicago celiac disease center recommends: ******************************************** http://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/ Prior to blood testing we recommend 12 weeks of eating gluten. Prior to an endoscopic biopsy we recommend 2 weeks of eating gluten. In the case of a severe reaction to gluten, a medical professional may opt to shorten the 12-week challenge and move immediately to an endoscopic biopsy. May, 2013 ******************************************** So you will need to go back to eating gluten before your endoscopy.  That may cause worse symptoms than before when you were eating gluten.  So it would have been better to do all testing before going gluten-free. Can you search for a celiac disease support group in your area?  They exist in many parts of the USA and world.  They can be a good place to get a knowledgeable doctor recommendation.  There is also a doctors subsection of this forum where you can search to see if any doctors in your area were recommended.
    • Hi All, I'm new to this and very confused! I have Lea & Perrins WC sauce, it lists it's first ingredient as Malt Vinegar.  I have the Coeliac Society of Ireland Food List 2015 here, and it says "All Vinegars are Gluten Free including Malt Vinegar." Doesn't that mean that L&P Worcestershire sauce is safe?   Their website states " Lea & Perrins® Worcestershire Sauce is cholesterol free, fat free, preservative free, gluten free and has 80% less sodium than soy sauce. " I'm cooking for my coeliac niece, can't afford to make a mistake!
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