Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Overwhelmed
0

7 posts in this topic

So I was daignosed with ciliac yesterday went through my cupboards today. Did groceries and am now totally overwhelmed. Did anyone else have a really hardtime just wrapping their head around needing to change the way they think and eat or is it just me. Funny thing is I am a chef, I have cooked several ciliac fiendly meals as well as had ot learn about food intolerances. Now that I am actually dealing with it, it seems kinda foreign. Any suggestions?

0

Share this post


Link to post
Share on other sites


Ads by Google:

So I was daignosed with ciliac yesterday went through my cupboards today. Did groceries and am now totally overwhelmed. Did anyone else have a really hardtime just wrapping their head around needing to change the way they think and eat or is it just me. Funny thing is I am a chef, I have cooked several ciliac fiendly meals as well as had ot learn about food intolerances. Now that I am actually dealing with it, it seems kinda foreign. Any suggestions?

I was diagnosed nearly two weeks ago and was stunned at the diagnosis. Anyway, I went through my pantry and took some stuff to the Food Bank. Then I came home, stood in front of the pantry, and began to panic. It was quite pathetic. I had been off gluten for five months before my gluten challenge and I was used to it then but to be told definitively is hard to take (especially considering I have no GI problems, anemia, etc. so do not feel better off gluten).

But now that some time has passed I feel much better about things. I'm not a chef like you but I do teach cooking classes and am meeting with someone to do gluten-free classes as well as discussing my providing baked goods for sale at their store. It's funny how things work out - I was in a panic just a short time ago but now I realize my calling. Believe me, I have been struggling and grieving with what I cannot have but now my focus is on all the intriguing flours and starches out there (I am fooling around with 15 right now). The science behind them is interesting. Today I made some incredibly yummy orange bourbon cupcakes with orange buttercream. I've made good gluten-free bread and tomorrow am making fresh pasta. This weekend I am making pizza.

Another suggestion I have is not to stock up on gluten-free snacks but just focus on real food. You'll likely be disappointed. I was shocked and dismayed at the first gluten-free bought bread, crackers, cookies etc. I had months ago and don't want to go there. So, my plan is to do all my own baking including flatbreads, tortilla shells and so on.

In two weeks I feel gratified in accomplishing rather a lot as far as cooking/baking goes and dealing with the whole thing. What I will no doubt find the most difficult is traveling and eating out as the cross contamination issue really bothers me. My husband and I travel to Europe regularly and that can be really tricky, including the terrible gluten-free foods on flights and so on.

It is so cliche but it is so true - it will get better. Seriously. I am about as "foodie" as you can possibly get - anything culinary is my passion/obsession. Think "Alinea", "French Laundry", "Fat Duck" and such. So, you can and will do it, too. At first I was too saddened to even look at my vast library of hundreds and hundreds of cookbooks but now I am going to try to convert those baking recipes to gluten-free.

Really, I wish you the best in this journey! :P

BTW, the only gluten-free bought bread I would recommend is Udi's. It truly is fairly good! All the others I've tried have been just awful.

2

Share this post


Link to post
Share on other sites

Hi,

Don't make the mistake that you can go totally gluten free over night. It is a learning process. Hit the main points right now. Clear out your cupboards of obvious glutens. Then you can search for hidden gluten, revamp your kitchen with safe utensils and cookware, investigate safe shampoos, etc. Read some of the older posts and people can tell some of the safe brands of foods and toiletries to use. That helps decrease some anxiety. Don't worry, you'll get there. Take care.

0

Share this post


Link to post
Share on other sites

ty all I am looking forward to expiramenting with recipes, God know it will be a process but worth it.

0

Share this post


Link to post
Share on other sites

Hi,

Don't make the mistake that you can go totally gluten free over night. It is a learning process. Hit the main points right now. Clear out your cupboards of obvious glutens. Then you can search for hidden gluten, revamp your kitchen with safe utensils and cookware, investigate safe shampoos, etc. Read some of the older posts and people can tell some of the safe brands of foods and toiletries to use. That helps decrease some anxiety. Don't worry, you'll get there. Take care.

I have to disagree here you have to stop gluten intake all at once it is better for you. now accepting and understanding is a new game. I have been Dx for a year and I still have issues I work with someone who has had it for 8-9 years and she was telling me she still has issues. Living the life and mentally handling it are 2 different things it is tough but it becomes a lifestyle. the cravings do not wane but you will find ways to scratch that itch. Best of luck and please for your own health do not wean just drop gluten totally it sucks I know but you will feel SO much better

0

Share this post


Link to post
Share on other sites




Being gluten-free is a learning process that will take time in learning but you need to go gluten-free totally like STOP all at once. The learning process will not happen overnight, I've been gluten-free for years & I learn something new everyday...New products , new research & so on ,its an ongoing process.

It is very natural to mourn your loss, the process can be like the loss of a loved one.You may feel sadness,depression, anger,fear, denial, but hope comes along & the picture becomes brighter & so will your health. Everything you learned as a child about food is now taken away from you & you must re- train your thinking pattern.This can be very over whelming at the beginning.

Take your time with learning, start with things you know like plain (naked) foods ie: meat, fish,chicken, veggies, fruits. Add your own seasonings McCormick's clearly labels. Then move on to another step ie; grocery shopping knowing the mainstream products that will not cost anymore than gluten ones, stock your pantry, find where if any places in your area where you can get good gluten-free supplies or will you join many of us in mailorder or become a road warrior for gluten-free !!!!!! This is what will take time....

You are a chef already so you have a better head start than most.It is different when you are doing for someone else rather than yourself.....but remember you are special too ...

People do get very over whelmed when they try to learn everything in a day- then cheating & mistakes happen.

And Please don't ever cheat if you do you, you tell yourself its okay to do it over & over & you have lost your battle & willpower. Health will go down the tubes...

Being gluten-free is an easy fix or an illness,much better than chemo, nasty drugs, lengthy surgeries. You will do just fine ....

blessings

mamaw

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,091
    • Total Posts
      920,311
  • Topics

  • Posts

    • Thanks for posting this Adrien, it's a great list and I and others will appreciate the effort and the thought behind it. I loved my time in Malaysia and I'm glad I sampled all the food I could whilst I was still on an unrestricted diet. The good thing is that, like you say, some of the nice Malay foods are still ok. As a backpacker I survived on a lot of nasi goreng and laksa, nice to think if I return there I could still do the same Terima kasih!
    • I have posted on here before. DQ2, brother with celiac, DGP iGA was the only mildly elevated test. Was gluten-free so did 6 week challenge last winter. Negative biopsy. I am gluten-free now but do go out to eat. Prior to the challenge my health was good. Since then I have: Chest pain, pain between shoulder blades, periods of shortness of breath, heart palpitations, one instance of a heart arrythmia episode, neck is tender to touch on one side (they kept saying sinuses or TMJ which my dentist vetoed) ear ache, bowels never sink. Numbness and tingling. Blood pressure variations. Could be doing chores and feel dizzy and it might be 84/52.  not super low, but not typical for me if I'm running around the house.While other days I am mildly hypertensive. Recently lost 5 lbs in 8 days without trying. Recently electrolytes were low, alkaline phosphatese was low. Ferritin started dropping so started liquid iron 2-3 times per day 4 months ago. Primary watching that, I am not anemic but we are nowhere near iron overload either.  GI doc was a dick. Did not even know DGP replaced older tests and he was very condescending When I begged him for help recently and told me to get a second opinion which is exactly what I plan on doing.  I now have pain in my upper GI area. It is tender to touch. I had my gallbladder out in 97 along with a stone and infection in my bile duct. It hurts in this area. Pancreatic enzymes look fine, liver enzymes fine. Pancreatic ultrasound fine. I will now be doing a EUS Soon to look at bile duct, pancreas and liver.   so a typical day for me is that I might feel fine for a while and then suddenly feel like I'm going to pass out. really dizzy, numbness in odd places, like my body has been hijacked. I will typically eat a bunch of food something high protein and in about an hour or so I start to feel better. However, then my upper stomach starts to hurt in place of the passing out feeling. blood sugars are also normal. After getting the " it must be panic attacks" and condescending looks a million times my primary finally ordered an ultrasound of my sore neck and there is an abnormality in my thyroid which she says looks like possibly Hashti's. Except for one time, all my serum TSH tests were normal. We have more blood work on Monday. As I have not put on any weight and there are other symptoms that are closer to Graves.  Has anyone else had any thyroid issues that followed doing a gluten challenge?  where is your stomach pain? Do you have it above or below your belly button? Mine feels like it's in the pancreas area, like 2-3 inches above the belly button and when I push on it it's tender, but not all the time. sometimes i feel it in my back. 
    • Thanks for sharing with me.  I really appreciate it.  Honestly, after a glutening last summer (still do not know what glutened me), I did not eat out for a year!  The risk was too great as my healing time took 3 months (for symptoms to subside) and six months to regain lost weight.  Our recent vacation to Europe was worth the risk  as we traveled with our entire extended family, but we were extra cautious and ate only at celiac-approved places.  Otherwise, we "dined" at markets or ate the food we brought from home.  Thankfully, we did not get glutened (at least we don't think so!)  
    • I do not struggle with this and I was brought up the same way as you. I don't struggle because for many years off & on we didn't have a bathtub, only showers as well as this being therapy or medicinal for the skin - heck even for the muscles as I age. I figure I've earned my right to luxuriate or medicate with baths any time I've a mind to. My husband saw just how bad my dh got & NEVER begrudges me a nice long soak in the big soaking tub we now have.
    • Hi, No, I do not have celiac  disease. I have an ankylosing spondylitis which is an auto-immune disease provoking an inflammation of the joints. Under the advice and supervision of my doctor and the professor at the hospital I follow a gluten free & casein free diet, which is extremely successful in preventing inflammatory events. And I've been doing so, strictly, for more than 6 years. So I'm not Celiac, but I can tell you that I react strongly every time I take gluten even in small amounts. Even soya sauce, which according to this website has an almost zero dose of gluten, is a lot too much for me. Nevertheless I allow myself to eat food which has been processed in a factory which processes gluten. To conclude, I would say that when you are travelling, especially in a country where celiac disease is scarcely known, you should be twice as careful as when you're going out at home. In the end you can never guarantee that the cook has cleaned his pan after using soya sauce and so on... You can only bet
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,121
    • Most Online
      1,763

    Newest Member
    Sambud
    Joined