Posted 07 September 2011 - 12:20 PM
Posted 07 September 2011 - 12:40 PM
What are somethings that you like to eat? Maybe we can steer you in the right direction.
Posted 07 September 2011 - 12:50 PM
Diagnosed as celiac in August 2009
Travelled gluten free to UK, USA, Netherlands, Norway, Denmark, Finland, Malta, Iceland, Argentina, Chile, Uruguay
Posted 07 September 2011 - 01:46 PM
You came to the right place to rant. I hear you. And I'm really impressed that you were just P.O., not crying your eyes out like I used to when I first started grocery shopping. I'll echo previous posts, it really does get so much easier. In fact, you'll spend much less time grocery shopping.
Wish you well.
As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!
Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.
Posted 07 September 2011 - 03:27 PM
The thing I've learned after being gluten free for a bit over a year now, is that I just have to "suck it up" (as my kids say) and cook. If you think about cooking from scratch then just about everything is gluten free. In fact, the only things that are not gluten free are wheat, barley, rye. (and probably oats.)
So you can eat all meat, all vegetables, fruit, legumes, dairy. Everything. (unless you have some other sensitivities of course). I hate to cook, but I'm amazed at how good I feel if I do. I often "cheat" and use things like canned vegetables -- if I can't get fresh corn then I like canned corn better than frozen. On the other hand I'd never eat canned peas. But frozen are good. So it's pretty easy for me, the I Hate To Cook gal, to cook some chicken in a pan with some spices or maybe a can of stewed tomatoes, cook rice, steam a veggie and there you go.
The problems for me were finding a decent bread, and finding a cracker. I have found them, finally. Udi's or Rudi's, and Glutino's crackers. That cracker is the closest I've found to a regular type like Ritz or that kind, like we'd put sliced cheese on.
It is difficult to always have to read labels, and to find substitutes for things like say creamed soup if you liked to cook with that before. I discovered a gluten free boxed cream soup in the regular soup section, and then I thickened it with corn starch and it worked great. So now I know and it doesn't take me any time to shop since I know where to look. (I'm still paranoid enough though to glance at that label anyway. lol)
Well, sorry, kind of long-winded. I guess the short answer is that it gets easier, and if you cook "from scratch" then almost everything is gluten free.
Posted 07 September 2011 - 05:35 PM
2/2010 Malabsorption becomes dramatically noticable
3/2010 Negative IgA EMA; negative IgA TTG
4/2010 Negative biopsy
5/2010 Elimination diet; symptoms begin to resolve on gluten-free diet round two (10 days)
5/2010 Diagnosed gluten sensitive based on weakly positive repeat IgA & IgG TTGs and dietary response; decline capsule endoscopy.
Now, what to do about my cookbook in progress? Make it gluten-free?
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