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Has Anybody Just Tried This?


PattyBoots

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PattyBoots Apprentice

I'm new to the gluten-free diet, but not new to the "picky" diet.

Whenever anyone has ever offered me anything I didn't want/didn't like/gave me troubles, I just said "No thank you." I never offered a diatribe. I never tried to educate anyone. I just said, "No thanks." They moved on. No questions asked, no questions answered. Even when they "pushed" I just simply said, "No thanks." and they said, "Okay".


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That works fine with strangers and it generally works for me at work and in casual social situations. It's very normal to offer to share cookies or snacks, and equally normal to turn them down.

It does not work so well with friends and family. I've educated my friends (gently) and many of them bring gluten free food to my parties so we can share treats. It's fun when they say "look what I found!" and discover a new gluten-free food I haven't tried. I educated my family and my SIL had a basket of gluten-free goodies from the health food store last time I came to their house. Educating my mother lead to her discovering her own gluten sensitivity.

It also doesn't work in restaurants, where glancing down the menu does not necessarily tell you what you can and can't eat.

PattyBoots Apprentice

I guess since I LITERALLY have no family - they've all died, and I suspect my mother from undiagnosed gluten issues, I really don't give a rat's ass if anyone is offended anyway. Having worked in the food service industry years ago, I don't like going out to eat anyway just because of the filth. Although, there is ONE pizza chain I'm partial to and that's going to be tough. Especially since I only got it every 3-4 years to begin with.

In the next two weeks I will be moving into a brand new house. Nobody has EVER lived there. Just as my husband understands there will be no smoking in the house (and it's a lot easier coming to that understanding since I'm a FORMER smoker), there will be no gluten in the house. Oh, okay, he can have beer in cans, but that's it.

Cypressmyst Explorer

I can certainly understand the sentiment and I think if I wasn't feeling up to talking about it I'd have no problem just saying no. ;)

However, I do like to educate people on this issue whenever possible. Saying "No I'm Gluten Intolerant." often provokes more questions about it. The more people who know the better off we all are.

With 40-50% of the population having a Gluten issue the more we bring it up the more people can get the help that the current medical system is failing them on.

In only 3 months I've helped 2 other people realize they are Gluten intolerant and they feel so much better having cut it out of their diets. :)

I'm never pushy about it but if people ask I will tell them and about half the time they really do listen or know someone who could benefit from looking into it.

It is a sad fact but it appears to be up to us to help heal our community, the overpaid doctors of the world sure aren't doing it. ;)

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    • trents
      @cristiana, I'm thinking the intensity of our response to the same amount of gluten can vary from time to time. Our bodies are a dynamic entity. 
    • Scott Adams
      I'm going to try Jersey Mike's soon--we have one nearby. Thanks for sharing!
    • cristiana
      Hi @trents Two things can happen:  1/ For a very small gluten hit, I will get a slightly sore stomach for a few days, maybe a day or two following the glutening, and (TMI warning) maybe slightly loose BMs with mucus  for a couple of days.  2/ For a substantial glutening, and thankfully it's only happened once in recent years,  I get bad chills, followed by vomiting, and my heartbeat is all over the place and I can hardly stand.  It's pretty extreme.  That happens within about 2 hours of eating the gluten.  I might feel slightly dizzy for a couple of days after the glutening episode. Interestingly I've just been out to a cafe which hitherto has made a big thing about how their french fries are cooked in a separate fryer.  I shared some with a friend and they were served with chilli sauce, jalapenos, cheddar cheese and fried onions.  Definitely not health food!  Anyway,  I'd eaten half when I realised I'd not checked the menu to ensure that this dish is still gluten-free - and it turns out it isn't!!!  They've changed the ingredients and the fried onions are now cooked with wheat.   I came home expecting to feel dreadful as I had no idea how much gluten I have consumed but so far if anything I feel just little queasy.  I think I'd have thrown up by now had there been a lot of gluten in the onions.  
    • trents
      It might be wise to start him on small amounts and work up to 10g. Monitor how he reacts. Some people simply cannot complete the gluten challenge because it makes them too ill. By the way, you can buy powdered gluten in health food stores, at least here in the states you can. With a food scale, it would be easy to measure the amount being consumed in a day. I'm not sure what the intensity of reaction to gluten tells you about what's actually going on with regard to celiac disease. I mean there are some celiacs like me who don't seem to react to minor exposure amounts but who get violently ill with larger exposures. Then there are celiacs who get some kind of reaction to even the tiniest amount of exposure but don't necessarily get violently ill. And how the reaction manifests itself is very different for different people. Some, like me, experience emesis and diarrhea. Others just get brain fog. Others get joint pain. It's all over the map.
    • melthebell
      That's interesting - that's a lot of gluten! I'll be very curious to see how my son responds to the gluten. In some ways, I guess having a strong reaction would tell us something? It's tough navigating this as a parent and having it be not so clear cut ;\
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