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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Suggestions For A Complicated Diet
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6 posts in this topic

I think I need advice from some of you, as I know I have heard from some of you that you have multiple allergies.

I am of course gluten-free, and mainly lactose-free (I can tolerate some forms of dairy again).

Since then I have developed the following complications:

- some form of Inflammatory Bowel Disease (still undiagnosed after 5 1/2 years almost), can't tolerate red meat or most veggies

- allergies to all food but beans (as of July 2009)

- high blood pressure

So, I am trying to manage 6 separate diets: gluten-free, mainly lactose-free, red meat-free, veggie-free, low-sodium, AND am on a rotation diet which I have modified to what works for me (this means I eat something for a few days in a row, then not again for a few weeks, rather than once every 4 days)

Is anyone else here just as in bad shape for food?? I'm just puzzled how to rotate it all, while being 100% gluten-free, and stop packing on the pounds...

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Are you eating any gluten free packaged foods? Are you eating anything with soy? Do you have a totally gluten free home or is there gluten still in your house.

Just some questions I was wondering about. Soy will keep your system messed up. You could still be getting glutened from trace amounts of gluten in the gluten free foods which are higher in sugars and carbs. Also you could be being glutened from the gluten eaters in your household. If you have a mixed household do you have your own cooking pans, collander, toaster, cutting board, etc, or do you share? That could be your problem. Do you have pets? They may need to be gluten free. Your lotions, shampoos. Have you checked your meds and vitamins. I would kick all the dairy out not just some.

Anyway, just a few thoughts. I hope you get to feeling better.

Txplowgirl

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I also have several issues to deal with. I need to eat foods that are gluten free, totally dairy free, no fresh vegetables or fruit, low in acid (no tomato, citrus), easy to digest (no beef), as low in fat as possible.

It is absolutely overwhelming to say the least. At 61 I was trying to prepare the foods I had grown up eating and loved. It just wasn't happening for me.

The way I cope now is that I have my "safe" list of foods. The list sometimes expands and sometimes gets smaller if I run into something that just isn't working.

From that "master" list I put my creativity into play. For instance I can eat salmon and I love hamburgers. I made salmon patties and used corn meal as a binder. I bought the new Udi hamburger buns and added pickles and mayo and was in heaven.

I was devastated at the beginning of this diet. The looming idea that I could never eat my favorite foods was almost too much to handle. Now, 2 years later, I am settled into knowing what I can eat and being creative in meal planning.

Take each day and work on your "master" list. Add, subtract and read recipes. Make the food you like to eat from that list. You will be happier and healthier.

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I have multiple food allergies as well that are severe (see my signature). I have to pretty much cook everything at home from scratch as much as possible. I agree with NorTx. Make a list of the foods CAN have and then figure out the best way to prepare them so they are yummy for you. You should also try new foods that you don't currently eat, even if you tried them a long time ago and didn't like the taste. You may find you now like things you didn't like before or you might find a new way to prepare the food that makes it your new favorite. As for not packign on the pounds and managing the rotation diet you might want to start logging your meals on an online food diary which will calculate the nutrtion (calories, fat, carbs, etc) and also let you keep track of what you are eating and how you are feeling. One website I have used in the past is livestrong.com

Another thing--since you keep developing new food intolerances you might want to get on probiotics and look into Leaky Gut theory (I don't know much about it yet--I'm still reading up on it myself, just putting it out there).

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When my daughter was diagnosed with Eosinophilic Esophagitus (now they lump all of the Eosinophilic GI track disorders together) we had to keep her gluten free (for the Celiac) and go all top 8 allergens, peas, and to be really safe we were seriously watching dyes and preservatives.

We had to find "non-food" items because it was possible that she would end up on a feeding tube. Non-food items are dum-dum suckers and cotton candy for example to keep some muscle memory of eating. You can find some of these lists on children's food allergy sites.

I found a great cookbook, The Allergen-Free Baker's Handbook How to Bake without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree nuts, and Sesame. by Cybele Pascal

Other than that, tell us what you can eat for more suggestions. (tell us if there are any more allergens too)

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I rarely eat red meat due to its habit of causing IBD flares. For vegetables I can eat peas, lettuce, asparagus, cucumbers, and coloured bell peppers. I seem to tolerate pork well. Kinnikinnick white rice bread is my staple food. I avoid corn as much as possible, also due to IBD flares. Everything else for food I only eat once in awhile...

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    • Gluten ataxia...?
      I was explaining that some people have other trouble that is immune related and caused by eating gluten, but doesn't effect the gut in a noticeable way. According to the paper that I quoted there are some people which have different types of brain problems but don't have inflammation when tested by a biopsy.  The author used the term "non-Celiac gluten sensitivity" to refer to anyone who has any brain trouble that can be traced to gluten but without obvious gut inflammation.  There are a lot of different possible ways gluten can effect the brain some may not be related to the gut.  It could still be an immune system problem.  Normally "non-Celiac gluten sensitivity" refers to just a food intolerance.  Withdrawal symptoms are not normal and could be indicative of an immune system response of some sort, but I don't know for sure.        
    • Weird Reaction
      Hi Richie I've put the above in quotes as you have described in the first and second sentence how I felt six months prior to my DX.   In my own case, in the end I concluded it was anxiety after consulting Dr Google!  It was such an alien feeling to me, I couldn't even think what it was, particularly as life was pretty good at the time.  Anxiety is a problem for a lot of celiacs prior to diagnosis, and often after glutening after going gluten-free. You mention breathlessness, this of course can be for reasons such as anaemia (again a common celiac problem, I had this prior to DX) but of course also can arise if you are anxious.   Re 'gluten free' - Flowerqueen is right, from what I have read on this forum some people really do seem to react with less than 20ppm.    But perhaps some other things to consider...  could there be something wrong with the batch you have consumed?  Might it be worth contacting the manufacturers?   That said, you could , as Flowerqueen suggests, have a problem with another ingredient, in the product or something else you consumed. In the past I have had a terrible reaction - fever, trembling, diarrhea, stomach cramps that lasted up to three hours the last three times I ate..... broccoli, of all things.    Who would have thought that possible?  I have often thought I should try it again, just to be sure it was the broccoli, as it is a 'super food' that I ought to have in my diet, that I like very much, but the thought of having such a reaction again has put me off. I do hope you will find some answers soon.  
    • Weird Reaction
      Hi Richie,  I've not heard of this drink before, as I live in the UK, but any drink made from barley is something you should avoid.  There's a brand in the UK that makes lemon and barley water and orange and barley water and Coeliac UK say it is not safe for people with Coeliac disease.  (Our labelling laws in the UK changed a couple of years ago).  You say the drink you had was under 20 ppm, which is acceptable (usually) for coeliacs, but a lot of people are super-sensitive to gluten even in very small amounts.  I recently had a similar problem with something which was supposed to be okay for coeliacs, but when I checked the website of the product, for all it said there were no gluten containing ingredients, it was produced in an area where gluten was present, which was enough to put me off and must admit, the symptoms you describe sound very much like I experienced at the time.  (Personally I'd be avoiding that particular drink like the plague from now on). One other thing though,  have you checked the ingredients to see if there could be anything else in it which you may be intolerant to? 
    • Confused
      I have not. I'll talk to my doctor about it
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