Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts

Celiac In The Real World

6 posts in this topic

Hey all,

I've been gluten-free since August and I am realizing just how sensitive I am. If it says same equipment or facility, there is a high chance I will be glutened. I recently started the final semester of college as a student teacher in a high school classroom. I've been glutened a few times throughout the semester, luckily a few of them have been on weekends so I could recover enough to go back to work. I only have so many days I can miss, but I can't help it if my source of food (the cafeteria) accidentally glutens me. I try to cook as much as I can on my own, but with financial restrictions like gas money and no source of income, it's extremely hard for me to afford it right now. I don't know what to do! How do most people deal with this if you are glutened and have to go to work. I have really bad symptoms like severe mood changes, the usual abdominal pains and problems to where I might as well not go anywhere. Any tips? What is it really like to live and be gluten free in the real world?


Share this post

Link to post
Share on other sites

Ads by Google:

Sarunski, I know what you mean about the expense...I can't afford the diet either as we are on one income, Im just buying some things here and there, and trying to stock up on some ingrediants so I can make my own stuff. I deffinately can't afford for my whole family to eat that stuff, and unfortunately because of the no preservatives, it goes bad much faster....I also have the same abdominal pains that you do, its doubled over almost a continous cramp. I am very new to the diet and finding it very hard re expense and knowledge.

I don't work, I have to stay home with my son who had a heart transplant and a stroke so I am busy and find cooking an absolute nightmare.

Having said that though, I made a HUGE pot of beef/veggie soup the other night and froze almost all of it. That way if I don't feel like cooking I can take a container out and stick it in the mic. Last night it was caramel apple pork chops with smashed potatoes and green beans almandine....extravagant for me, but really not a big deal....made enough that I have leftovers for tonight too. The potatoes are crazy easy to make and would make something good for you to take to work.

Just a thought, and like I said there are others on this board who are WAAAAAAAAY more knowledgeable then me, but know that you are not alone, in pain or frustration!

Take care!



Share this post

Link to post
Share on other sites

You said you are student teaching and eating at the school cafeteria is that correct? Can you prepare your own lunch and bring it? I would think that is safest. Could you supplement some cafeteria food with your own or stick to things that come individually packaged like fruit (things with peels like banana, orange), single serve fruit or applesauce cups, cheese sticks (if you can do dairy), yogurt, nuts? My guess is the cafeteria food isn't all that tasty anyway.


Share this post

Link to post
Share on other sites

Believe me, it gets better and easier once you've gotten used to it. There are pages and pages in these forums of inexpensive ways to make your own food. The only thing you can't replicate gluten free is convenience. It will take you time to make your own food, but it doesn't have to be spendy.

First of all, if it is affecting your job performance (I'm assuming that leaving a classroom to run to the restroom could do that), stop relying on the cafeteria for lunches. Heck, as a cost saving (as well as nutrition) measure, my son brought all of his lunches from home. He isn't celiac, but it saved us money rather than costing more.

Second, stop buying the packaged gluten-free foods. Instead, find your local Asian food store. There you will find a wealth of rice based ingredients, especially flour and noodles. I find my favorite rice based crackers there. A can of tuna, a little mayo and I have the ingredients for tuna salad on crackers. Nice lunch. Replace the tuna salad with chicken salad, egg salad, ham salad, thinly sliced beef roast, hummus... you get the idea. Even PB&J taste pretty good on rice crackers. If you don't have a Asian food store nearby, and can't find the crackers in the Asian aisle of your local food store, Blue Diamond makes some nice rice/almond crackers that can be found in the regular cracker section of most supermarkets.

In the end, what it comes down to is being creative and even a little adventurous. You can eat gluten-free on a shoestring budget.


Share this post

Link to post
Share on other sites

It really is not more expensive to eat gluten free if you avoid the packaged convenience stuff, and cookies, etc. Bread will probably be more expensive but on the other hand I find I eat way less of it. So a loaf probably lasts just as long as a gluteny one did. I love Udi's with peanut butter for breakfast, but don't like it as sandwiches.

I bring my lunch every day instead of eating in the cafeteria. (I work in a hospital and the only thing I trust in that cafeteria is a hard-boiled egg!)

Some of the things I bring for lunch:

-- leftovers

-- hummos and carrots

-- yogurt

-- applesauce

-- salad

-- lunch meat

-- cheese

-- lettuce (to make lettuce wraps with my meat and cheese)

-- cheese stick

-- pudding

-- soup

-- fruit - fresh or canned, depending on the fruit and the season

-- frozen vegetables (I buy those Steamfresh bags, cook them at home in the morning in the microwave, then bring them to work)

-- rice (cook up a bunch at once then you have several days' worth)

-- hard boiled egg

-- chips and guacamole (I buy individual packs of guacamole since it goes brown as soon as you open it)

That's just off the top of my head. None of that is made specifically "gluten free", it just is naturally. When I cook dinner I often make extra to be used for lunches. Yesterday I took sausage, mashed potatoes, and corn.


Share this post

Link to post
Share on other sites

I went Paleo to fix the problem.

I have saved a ton of money.

Meat, fruit, vegetables, nuts.

A1 and mayo and mustard.

No gluten free grain flours or products.

If we crave a sweet I make Nestle toll house recipe and sub Almond flour for the flour portion.

The more you eat mainly meat, the less you really have to buy all that other stuff.

My food budget is cut by 25% at least just by not buying any packaged foods or grain products at all.

I mean we Will buy gluten free bread, but it lasts just forever in the freezer. we eat like 2 slices a week each and there are 2 of us gluten free.

My first month gluten free I bought all that stuff, but soon realized there was very little nutrition in it.

Good fats, protein, fruit and veggie are great for your metabolism too.

Corn tortilla's with bakad chicken mayo and lettuce are great if you miss a sandwich. Not the same but just great for us.


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

  • Forum Statistics

    • Total Topics
    • Total Posts
  • Topics

  • Posts

    • I figured I would update those who were wondering.  I have gotten the appt. so far moved up to August 30. I am waiting to have gene testing done via swab for all 3 of my kiddos tomorrow. My daughters celiac antibodies came up negative but her IgA is low which the ped said could cause false negative antibodies for celiac so she will need to see a GI dr. also. The pediatrician is going to call the GI to try to get them in sooner. I am keeping them all on a gluten diet until the GI dr. decides what to do. I am on the cancellation list already for my son, however I am not going to be persistent with my phone calls to them until I have the results of the gene test. I really want that result in my hand before going to the GI dr if I can. Maybe if he is positive, along with his bloodwork and my history they can forgo the endoscopy. But he will eat gluten till then.  My husband and I have been very honest and upfront with him as to what is going on and the possibility of the endoscopy and what that entails and although scared in general he seems ok after assuring him that since I have it he has me to help him every step of the way.  Going through his current diet with him I realized that he is truly on such a low gluten diet that I am actually surprised his bloodwork shows antibodies at all!  So I told him to make a list of allllll the gluten he could possibly think of eating and he needs to pound it until the GI visit or endoscopy. Funny thing is everything he keeps thinking of to want to already gluten free!  The other night we were at a friends and he asked if he could be done with his hotdog. I made him finish just the bread 😂 Thanks for your help and advise and I will keep y'all posted on both kids!  My oldest is a ok as far as all his antibodies. Just actually had a follow up for other immune issues and all his levels are now normal!
    • I like your plan Cara, I may have to include it in my sons.    Poor little guy is still very very sick. I think he is resisting and cheating, despite having the support of two other siblings and a 100% gluten-free home. 
    • Despite it being a nightmare, I did wait for my kids to get biopsies. At one point I had one severely ill child gluten-free and two more waiting having to eat it. It was worth the wait though and I think long term a biopsy may be worthwhile, especially for school. I have already had issues with schools and camps so having a firm diagnosis has been helpful. 
    • Knowing that the reaction to gluten in celiacs is an uncalled for immune system reaction, I was thinking of how a cure would be possible. Maybe a medicine that somehow turns off the immune system. The only thing that i've heard do that... HIV.  obviously that's way worse than celiac. Just some food for thought.
    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
    • Most Online

    Newest Member