Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

No Friends


buckwheat

Recommended Posts

buckwheat Apprentice

Im 29, i started being shyier and shyier as I got older. I think it was just because I was a little slower thinking/temporary ADD, I was not antisocial I just was quiet. My few friends from high school are gone, moved away one by one. Since being on the diet for several months I am not as shy and a little more outgoing and Im not afraid of social situations because I think clearer. I feel like I just be able to make friends easier now, but I'm so used to being quiet I'm kinda stuck in my ways, I'm mentally capable of being more outgoing but I'm just set in my ways. Never thought Id be like this, took all my buds for granted, I have a wife and kids but I feel alone and it really bothers me that I have no buds. Anyone else going through anything like this?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

Your not alone. Until a freind from 20 years ago came back into my life last year I hadn't had any friends in many, many years. It is hard. Do you have any hobbies? Sometimes we can make friends when we share an interest like stamp collecting, playing pool, book clubs etc.

veronika Newbie

I can totally relate. From my chronic fatigue and GI issues it has been hard to keep or make friends. As well, because of school, I've had to move around the country a fair bit to go to different universities and have lost a lot of my friends that way. It is also hard to go out for fun and cultivate friendships when most of your energy goes into keeping yourself and your family afloat (and in my case getting through grad school). As a result I am more withdrawn than what I used to be, but I would like to change that once I get my life stabilized somewhat.

As ravenwood suggested, if you have any hobbies, it is a good way to make connections. Join a group that shares common interests, or if you are so inclined, a celiac support group in your area. It would probably be nice to talk to other people who share in the same struggles as you. As well, some of my best friendships have been through work, so maybe becoming a little more social during coffee breaks and lunch would be a good way to find people you can spend some time with.

1974girl Enthusiast

My husband is an only child and really doesn't have many close friends. He is perfectly fine by himself. He was a youth pastor for several years and just identified with the teenagers more. They were his buddies. We recently changed churches and so he had to find some "grown up" friends. I crack up at him because he is a salesman who can talk to anyone but lets very few people "in". The ones he does have, he found at church. We changed to a new one in May and so it has been tough for him. But he did sign up to go on a fishing trip with some men and joined a small group. He joined their fantasy football team (trash talking is his love language...lol). It is getting better but I am not sure he'll ever have a "best friend" like he did in college or like women do. He just is fine hanging out with us.

Bexxa Rookie

I understand this completely. I'll be 22 in a month and I am in a similar situation, stuck in the past. When I was on a successful gluten free diet I was really outgoing, now I think I may be reacting to something or another or possibly have a flu so I'm super exhausted. But, in general, since going gluten free my personality has blossomed. I'm so much more outgoing and have the ability to talk to people more. In my past, I really didn't have that ability, I was too exhausted and with my history of depression, I didn't want to. I fully believe that my gluten intolerance is strongly related to my mood and has a huge influence on it. Anyways, now that I'm outgoing and able to talk with people I'm stuck. I'm stuck with my past behaviors. It's almost as if my past, being mostly alone, has become habit. Habit is difficult to break, especially because it is comfortable. I've started branching out, I've joined a club at my college and the people are great. I even had a conversation start with someone over something as simple as my purse. I didn't even know her, we just started talking and I managed to hold my own in the conversation. Being random can really pay off. And exposing yourself to social situations will help you meet people more - like simply reading a book at the cafe in a bookstore, you never know who may stop and say "hey I know that book!".

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Aretaeus Cappadocia replied to Clear2me's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Gluten free nuts

    2. - trents replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    3. - Scott Adams replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    4. - Wheatwacked commented on Scott Adams's article in Latest Research
      6

      Study Estimates the Costs of Delayed Celiac Disease Diagnosis (+Video)

    5. - Wheatwacked replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,387
    • Most Online (within 30 mins)
      7,748

    LizzieE
    Newest Member
    LizzieE
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
    • Wheatwacked
      Some backup to my statement about gluten and milk. Some background.  When my son was born in 1976 he was colicky from the beginning.  When he transitioned to formula it got really bad.  That's when we found the only pediactric gastroenterologist (in a population of 6 million that dealt with Celiac Disease (and he only had 14 patients with celiac disease), who dianosed by biopsy and started him on Nutramegen.  Recovery was quick. The portion of gluten that passes through to breastmilk is called gliadin. It is the component of gluten that causes celiac disease or gluten intolerance. What are the Effects of Gluten in Breastmilk? Gliaden, a component of gluten which is typically responsible for the intestinal reaction of gluten, DOES pass through breast milk.  This is because gliaden (as one of many food proteins) passes through the lining of your small intestine into your blood. Can gluten transmit through breast milk?  
    • trents
      I don't know of a connection. Lots of people who don't have celiac disease/gluten issues get shingles.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.