Spouse May Have Celiac
Posted 06 September 2012 - 06:18 AM
Posted 06 September 2012 - 07:23 AM
You could certainly eat anything when not at home.
For a person starting a gluten-free diet, it can be hard to see others eating things they like in front of them. So, I would think, if you care about him, you would try to keep those foods away from him - at least until he gets used to the diet.
I'm curious why he doesn't want to get an official diagnosis? For many people it helps them to stick to the diet. It also helps thier relatives believe gluten is a real problem and be more supportive.
Posted 06 September 2012 - 11:16 AM
If you enjoy food now, you can still enjoy it. You may actually increase the variety of what you eat. You may increase the nutrients in what you eat.
I got the idea that you do the cooking. There are many recipes for gluten free online. If any allergies arise there are also substitutes available.
Listen to and help through the withdrawl and health effects of the gluten diet. It is simply amazing what the body begins to do.
Posted 06 September 2012 - 11:45 AM
Some starting the gluten-free diet tips for the first 6 months:
Get tested before starting the gluten-free diet.
Don't eat in restaurants
Eat only whole foods not processed foods.
Eat only food you cook yourself, think simple foods, not gourmet meals.
Take gluten-free vitamins.
Take digestive enzymes.
Avoid sugars and starchy foods.
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Thyroid cyst and nodules, Lactose / casein intolerant. Diet positive, gene test pos, symptoms confirmed by Dr-head. My current bad list is: gluten, dairy, sulfites, coffee (the devil's brew), tea, Bug's Bunnies carrots, garbanzo beans of pain, soy- no joy, terrible turnips, tomatoes, peppers, potatoes, and hard work. have a good day! :-) Paul
Posted 06 September 2012 - 11:48 AM
My significant other has been gluten sensitive most of his life to varying degrees. Somedays he can eat an entire pizza without getting sick, other days the slightest thing can make him sick. His mother and grandfather are also celiacs- she can't even touch it without getting sick for days. He has finally chosen to go gluten free, after a few days of feeling very sick. I am a very picky eater and dearly love my pastas, breads and baked goods. I dearly want to show my support for him. What is the best way to do this? It seems most of those in this forum with spouses with Celiac have chosen to also go gluten-free. Is this the most common choice for spouses of Celiacs? I do understand how it can make cooking much easier, but if I choose to also go gluten free, I do not want to become sensitive to it myself. What is the best way to deal?
Aside from what was said above, if your favorites all involve wheat flour, and assuming you bake and cook with wheat flour in the house, he can have a big problem.
Flour flies and goes airborne, covers everything. You'll find a lot if people who live in split households (one gluten-free, others not) draw the line at having glutenous flours in the house. It's simply too difficult to control and the Celiac gets glutened by getting into minute particles around the kitchen.
So, how you decide to do it is up to you. But I'd bring glutenous baked goods in, not bake them in your house.
Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND.
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Posted 06 September 2012 - 11:59 AM
If you are not gluten intolerant or celiac, you will not become more sensitive to it over time after omitting it from the diet for a while.
At home, for carbs, he eats his gluten free cereals, rice cakes, rice pasta, corn tortillas, potatoes, beans, and any thing I bake gluten free. Sometimes we get some kinnickinick bagels to keep in the freezer, once in a while a loaf of Udi's bread for him (I don't eat that because it has something else in it that disagrees with me.) If we want pizza, we either make it at home, using either a tortilla (rice) for ultra thin crust, or a home made crust, like from a Chebe mix. There are also a lot of pre- made, frozen gluten free crusts available in health food stores now, but the home-made is better. We also keep a stash of Lara bars around, some gluten free crackers sometimes, along with some gluten free gelato, and he has pre sweetened yogurts that are gluten free - I eat the plain, to which I add whatever I want, as I am more sensitive and cannot do much sugar or corn syrup in foods.
When we travel, even for short trips during the day, we almost always carry a lunch cooler with emergency snacks, so as to be prepared if we get delayed or hungry.
The main difference between normal and gluten free households is that the latter is likely taking a bit more thought and planning to provide food, as opposed to our modern society's reliance on take out and mass production.
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