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Went Shopping


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5 replies to this topic

#1 BobbyKat LittleCub

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Posted 07 September 2011 - 12:20 PM

:angry: I went shopping, and came home angry. I was already forbidden too much with my food allergies and the diabetic, cardiac low sodium diets. This celiac diet is so much worse. It's also frustrating to go shopping with a list of foods that are gluten free only to find they're out said items. I'm finding it hard to keep a balance of everything without being left hungry. I'm sure many of you are in the same boat, and have learned to deal with it. I suppose I will eventually learn too. -End rant.
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#2 GFreeMO

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Posted 07 September 2011 - 12:40 PM

I'm sorry that you are having a difficult time with shopping. It does get so much easier. There are SO many gluten free things to eat. All meat, veg and fruit!
What are somethings that you like to eat? Maybe we can steer you in the right direction.
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#3 Gluten Free Traveller

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Posted 07 September 2011 - 12:50 PM

I know it's hard to see it now but it really does get so much easier. When I'm eating at home I forget I'm celiac as there are so many things that I can still have. There are also lots of new things I'd never even heard of before that I now eat. What were you looking for that the store didn't have? What would you eat before? Almost anything can be made gluten free if we know what kind of things you like.. :)
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Helping celiacs to explore the world without gluten

Diagnosed as celiac in August 2009
Travelled gluten free to UK, USA, Netherlands, Norway, Denmark, Finland, Malta, Iceland, Argentina, Chile, Uruguay

#4 Marilyn R

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Posted 07 September 2011 - 01:46 PM

BobbyKat,

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.
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Positive improvement from elimination diet. Mother dx'd by Mayo Clinic in late 1980s. Negative blood tests and Upper & Lower GI biopsy. Parathyroidectomy 12/09. Recurring high calcium level 4/10. Gluten-free 4/10. Soy & Dairy Free 6/10. Corn free 7/10. Grain free except rice 8/10. Legume free 6/11. Fighting the battle of the battle within myself, and I'm going to win!

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.

#5 Monklady123

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Posted 07 September 2011 - 03:27 PM

It will get better. Really. :)

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. :ph34r: 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.
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#6 sb2178

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Posted 07 September 2011 - 05:35 PM

Mail order! Once you've tasted something, note your thoughts and then you can mail order the things you like in bulk.
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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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