Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

"special" Foods And A Celiac Mindset
0

17 posts in this topic

In writing a response to someone's question, I realized that I was talking about preparing non-gluten-free foods as "special" (instead of gluten-free foods as "special").

I do most of the cooking in our house, which is just my husband and I (well, and our dog, but I don't cook his food!).

I used to think of the gluten-free food I'd buy as the special food in the house.

Now I think of the rare wheat-containing food (if he wants biscuits, which he'll bake on his cookie sheet, or a non-gluten-free pizza) as the special food.

We are fortunate to be able to afford to feed the both of us with gluten-free foods, and he'll still eat whatever he wants when we eat out (and he eats out a lot at lunch!), plus we try not to eat much processed food anyway.

But I realized that I'd had a little internal shift in my thinking, and was wondering if anyone else had, too?

He still sees some of my gluten-free food as special - on the rare occasion I buy gluten-free cookies or something, he'll leave them for me.

1

Share this post


Link to post
Share on other sites


Ads by Google:

Yes. I though my foods were special and all that jazz until I stopped to think only three items at my house have gluten in them. Everything I eat is not "special", it's normal. Only that I can't eat other things also considered normal.

I feel a lot more alien about my diet when I am at school (because I don't eat at all there) and people are always eating cookies and foods with gluten and/or dairy, but it doesn't bother me. My diet keeps me healthy, so people can mock me all they want. :P

3

Share this post


Link to post
Share on other sites

I started going down that road, but my husband, like yours, started going out to eat very frequently at lunch time. Then I caught him sneaking out to get fast food late at night, and for breakfast too. He was getting sick of the lack of gluten products in the house, and was having serious cravings. He didn't want to complain, but it just wasn't fair to him. Now we have all the gluten products he used to enjoy, so we can make lunches at home - his with gluten, mine without. We also have a couple of nights per week where we eat different meals, so he doesn't feel deprived of gluten.

0

Share this post


Link to post
Share on other sites

We evolved - at first we put little green dots on everything that was gluten-free. We had always cooked the majority of our food so as time went on we had replaced almost every glutenous item with a gluten-free version. We still had glutenous bread and cereal for my hubby and one teen that hadn't gone gluten-free. I had serious reactions to many foods and our children needed to go gluten-free - so my hubby decided to move any gluten containing items to his office to simplify our kitchen - he keeps cereal and crackers there, but makes his lunch with the gluten-free items from our kitchen. I'd say from diagnosis it took about a year and a half to transition to a completely gluten-free kitchen. There really is not much of a difference now than our kitchen before my diagnosis - except a few less processed foods -- my kid's friends eat over often and all they notice is the bread is different -- and they like Udi's - I wish they didn't - teen boys can mow thru a loaf like nothing you have ever seen :blink:

0

Share this post


Link to post
Share on other sites

It's interesting how our thinking changes as we progress through the months/years as gluten free. What seemed like a 'special diet" isn't really, it's just good solid healthy eating. First our home was mixed (my son lived with us), then we were totally gluten free but now we have hit at a happy compromise. (It's only taken 2 years!) The home is good solid healthy gluten free foods with a few of the gluten frozen meals that my partner likes occassionaly. It works for us.

0

Share this post


Link to post
Share on other sites




My idea of eating gluten free has definitely changed over the last 18 months (since I was diagonosed with Celiac). I started off spending a fortune on processed "gluten free" products - I just gained weight, was always constipated and was always hungry - probably from the lack of fiber in "gluten free" processed foods.

Now I eat a plant based diet and I exclude grains with gluten, eating mainly oats (which I seem to tolerate just fine and quinoa). I very rarely eat rice because it is caloric with almost no fiber and now I have learned probably full of arsenic. I eat fresh, local organic fruits and vegetables, nuts, seeds, limited grains, beans and legumes. I eat no animal products and I add no oil to my diet and I am the healthiest I've been in years and without any symptoms of Celiac for the first time in ages.

The good thing is my husband basically eats the same diet that I do except he once in a while eats high fiber wheat bread and cereals. Life became so much simpler when we decided to pretty much eat the same foods.

0

Share this post


Link to post
Share on other sites

A lot of fuss is being made over this arsenic in rice scare, but it's not anything new. This is the same rice that we've all been eating for years. And all of the worst offenders were brown rice, and not so much white rice that has had the germ removed.

The way I look at it, rice is the main staple of the Japanese diet, and the Japanese are some of the healthiest and longest-living people in the world.

If we took every food scare (true or not) to heart there literally wouldn't be anything left to eat. With BSC in beef, mercury in fish, salmonella in greens, solanine in potatoes, giant spiders hiding in bananas...

0

Share this post


Link to post
Share on other sites

You raise an interesting topic!

I think of all the food in my house as "normal" now. At first, it seemed like it was under so much scrutiny and I was so worried about everything being gluten-free. I was trying so hard to convert everything over (recipes, etc) and I was conscious of "my diet" and the grocery list listed things like "gluten-free bread" and "gluten-free brown rice flour" and "gluten-free soy sauce". I used "gluten-free "before everything I wrote or said at first.

Now, it's just flour, oats, bread, etc. --because of course, it would be gluten-free. What else would I eat, right?

Does that make sense? :D

Hubs went gluten-free with me (of his own accord) and we eat a wide variety of delicious foods. Neither of us feels deprived and he told me he has never once felt like he wanted to go grab something gluteny. He has baked our bread and he brews our beer.

I know he has found himself in the position (out somewhere without me) where he could have had a regular beer or a wheat sammy and he still chose a gluten-free option.

When people come to dinner here, no one notices there is no wheaty stuff being served. They just eat what we eat and they enjoy it very much. (I assume, since there is never anything left :lol: )

I guess it's our "new normal" and recently, I said to hubs, I hardly say "Gluten free" anymore. It's just food.

1

Share this post


Link to post
Share on other sites

Thanks for the responses!

It was interesting for me to notice the shift. Of course, I still have my bad moments - last night, very hungry and tired in the grocery store, looking for a quick and easy dinner to take to a friend's house (he was having pasta). Grabbed a "regular" pizza for my husband, and went to grab a gluten-free Amy's meal for me - and remembered my friend doesn't have a microwave. I couldn't justify running his oven an extra 30 minutes to cook my 300 calorie dinner, and didn't want to wait an hour to eat. Hungry and tired is never a good combination, but I nearly lost it.

Fortunately, a hearty salad, if not always the most exciting option, is always easy - and a can of refried beans, organic greens, guac, salsa, and some blue corn chips later, I was way happier. AND happy that I hadn't eaten a frozen dinner.

I also often feel more aware and "different" at work. A coworker's daughter was selling baked goods to raise money for band, through one of those mail order catalogs. Everyone else in the department ordered something, and there wasn't a single safe thing to order. So I ordered a cake that just has to be defrosted to eat - which will be my contribution (other than my own lunch) to our office Thanksgiving lunch. They're always bringing in cookies and banana pudding and still let me know it's there - which is nice, I know they are just offering, but I've stopped correcting them. They just don't get it!

So it's funny that even in a single day that I can shift from feeling like my food is the normal food to not - and back again. I guess it's all contextual. But thank goodness I now feel normal at home!!

0

Share this post


Link to post
Share on other sites

I still have my bad moments - last night, very hungry and tired in the grocery store, looking for a quick and easy dinner to take to a friend's house (he was having pasta). Grabbed a "regular" pizza for my husband, and went to grab a gluten-free Amy's meal for me - and remembered my friend doesn't have a microwave. I couldn't justify running his oven an extra 30 minutes to cook my 300 calorie dinner, and didn't want to wait an hour to eat.

Sorry if I am missing something, but I don't see the problem here. Most ovens have two racks.

Make sure that the gluten-free one is on the upper rack, so nothing from the other one can fall on it, and then cook both at the same time. You may need to allow an extra five minutes with both at the same time.

1

Share this post


Link to post
Share on other sites

I guess this mindset is dependent on the amount of other people in the household. For me, I have 2 young children, a husband, and my sister living with me. I am def the odd man out with the "special" foods. When I cook meals, I make the main part of the meal (meatballs for example) gluten free, and then 2 different types of pastas. My stuff is segregated in the cabinets and pantry, and I am the only one who eats them.

0

Share this post


Link to post
Share on other sites

I guess this mindset is dependent on the amount of other people in the household. For me, I have 2 young children, a husband, and my sister living with me. I am def the odd man out with the "special" foods. When I cook meals, I make the main part of the meal (meatballs for example) gluten free, and then 2 different types of pastas. My stuff is segregated in the cabinets and pantry, and I am the only one who eats them.

Since the burden of cooking seems to fall on you, if you were to make corn or rice pasta for the whole family, it would be easier, less chance of CC for you, less clean up time and they would not really know the difference. I have served corn flour pasta with a fresh alfredo sauce to my friends and they raved about it. I did not put the plates down and say "oh sorry, this is gluten free". I just said "mangia, mangia molto bene!"

But after, I told them it was BiAglut pasta. She bought some herself after that dinner. Same thing with Crunchmaster Crackers. They are very popular with WEs. (wheat eaters)

Honestly, part of this "mindset" is everyone --the celiac AND the rest of the family--- must get past the idea that gluten free food is "special, different or crappy tasting" :)

Corn and rice pastas are just as good as (if not better than)

wheat pasta if cooked properly and has a tasty sauce on it.

I promise you, the sooner you guys get past thinking that you are a "burden", different or special, the easier it becomes to embrace the new normal.

Often, newly diagnosed people find themselves apologizing for being a burden or worrying that they are "inflicting" their diet on others ( I did it, too) but the truth is, the way we eat is far more healthy than the way the majority of the American population eats. My GI doctor says his celiac patients are the ones who have the healthiest diets because we choose more whole foods instead of packaged junk. He's right.

Post diagnosis, my diet is actually healthier than it ever was.

Just some thoughts! Cheers all, IH

2

Share this post


Link to post
Share on other sites

Great point IH!

We have many guests over for completely gluten free dinners...in the beginning family were amazed that what they were eating was all gluten free, now they don't ask if it is gluten-free, they simple ask how to make it -- there is a gluten-free way to make all of your favorites, it just takes time to transition.

One additional thing I noticed as time went on -- folks were eating just as large of meals at our table, but were never getting that overfull feeling - everyone has room for dessert now, those that previously always said "oh just a little piece or I'm just too full" - even thanksgiving - I find it very interesting and have not mentioned it to my extended family yet, but believe that the poor turkey and tryptophan have been getting a bad wrap all these years - it was eating a large meal of gluten that was making everyone tired!

Serve a nice roast with oven roasted asparagus sprinkled with almond slices and gluten-free pasta with lots of parmesean, butter and garlic - followed by a sinful chocolate cake or blueberry cheesecake for dessert - I promise no one will ask if it is gluten-free or turn their nose up because it is "special" - they will just feel special. It really is much more work to make two meals than one tasty gluten-free one and it goes along way to making you feel included again.

Give yourself time - pull out your favorite recipes and consider what needs to be altered to make it gluten-free - often you'll just need to change pastas, flour or cakemix. I stopped looking up gluten-free recipes after some time and simply use regular recipes - unless there is something you can't figure out. I had always made cheesecake for my father and sister - thought I wouldn't be able to make the crust, googled gluten-free cheesecake and bingo a way to make the crust and everyone loves it and can't believe it is gluten-free.

Hang in there - it does get much easier :)

2

Share this post


Link to post
Share on other sites

Hang in there - it does get much easier :)

Truer words were never spoken. :)

Not to stray too far off topic, (or I'll have to warn myself :lol:) but you guys should get some Kinninnick or Against the Grain grahams and make these sometime. I have always made an entire cheesecake too, but these were fun (I served a raspberry coulis drizzled on the side) and the 6 WEs who were here for dinner last week went Gaga over them:

http://www.kingarthurflour.com/recipes/vanilla-bean-cheesecake-bars-recipe

Not one of them even thought to ask what was in them. Their mouths were too full of yummy goodness.

And they also ate pieces of this:

http://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe

( you can skip the espresso and use the vanilla).

They had room for dessert because even though they ate filet mignon roast, twice baked potatoes, carrots, sherried mushrooms and appetizers, they were not stuffed with bread.

To quote a famous movie line "Gluten? we don't need no stinkin' gluten!" :D

2

Share this post


Link to post
Share on other sites

Sorry if I am missing something, but I don't see the problem here. Most ovens have two racks.

Make sure that the gluten-free one is on the upper rack, so nothing from the other one can fall on it, and then cook both at the same time. You may need to allow an extra five minutes with both at the same time.

The problem was the lack of a microwave - I didn't mind sharing the oven, but didn't want to run the oven for an extra half hour (frozen meals take a long time in the oven, much longer than a frozen pizza) and cost my friend that energy for a small meal.

1

Share this post


Link to post
Share on other sites

I'll have you know that my food is "special" because I have to cook every damn bite of it! Hahaha

If I had a family at home, you can bet your sweet bippy that every meal would be gluten-free or they'd think I had PMS 365 days a year. laugh.gif

1

Share this post


Link to post
Share on other sites

I'll have you know that my food is "special" because I have to cook every damn bite of it! Hahaha

If I had a family at home, you can bet your sweet bippy that every meal would be gluten-free or they'd think I had PMS 365 days a year. laugh.gif

Amen, sister! :lol:

0

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
0

  • Forum Statistics

    • Total Topics
      104,642
    • Total Posts
      921,566
  • Topics

  • Posts

    • Hello I'm happy to join, any help is greatly appreciated as it can be difficult by times for sure. Unfortunately, I have been told my doctor has definitely not been doing anything correctly and very backwards about Alot of things. I live in canada, and there are celiac support groups I have found but I am about 2 hours away from any. I live in a pretty rural area. Although,  I have still received some help from them , they prefer a diagnosis before helping out to much. My doctor has me on a waiting list to see a gastrointestinal specialist but whenever I called her office to inquire about an appointment time I was told there was a very long wait and that I was considered to be a non emergency. So I am waiting to get an appointment. I have seen a dermatoligist for some of my rashes and she said it was dermatitis and gave me different creams for them.  It is frustrating because I don't know how to go about getting a actual diagnosis besides this biopsy. I was told to request a different specialist, but supposedly there is a waiting period for most in our area. 
    • Thanks for all of the replies. I've just found out I'm not getting to see a dietician because of not having a definite diagnosis which is another blow. I've had loads of bloods done but they just say they're all normal. I did have low vitamin D and high parathyroid but it's sorted itself out after a course of high dose vitamin D and they're not checking it again for a year. No chance of getting referred to endocrinology, gastro won't do it and neither will my gp. I've tried giving up coffee and all fizzy juice and it hasn't made a difference. I'm exhausted and scared and still have no clue what to do next. My gp has zero experience dealing with this type of thing - last time I was there she said it could be because I've restricted my diet too much and I should eat more gluten-free replacement products - everything I've read online says this is the worst thing to do! I'm asking for a copy of the last blood results this week so I can go through them myself but other than that I'm pretty stuck. 
    • I really am iffy on talking about this side of my gluten issues, I think I am about to ruin my reputation on this forum coming about as some extreme crazy guy saying this but I wanted to get this off my chest and perhaps see if anyone else might share a similar trauma. I get emotional recalling it, this side of my reactions, as it is most ingrained and very traumatizing experience, and I am not proud of it as the mentality I have now disgust me but I am going to come out about it. One of the scariest things in this world is when your own mind turns against you, when you can not think about what you want to think about, when you can not do what you know you should be able to do. When I got glutened really bad these where things I felt with my own mind would start looping, and thoughts would not come together. I would loose comprehension, feel like I know I should be able to think about something but my mind was not working. The same thing looped over and over and over like a broken record, This led to anger, anxiety, depression, panic, top it off with loss of feeling in my hands and feet, and the pains in the gut......it was a nightmare. I would go as far as beating my head against walls and punching them out of frustration as to why my own body and mind where not working, I just wanted it to end the pain to stop. I still have scars on my fist from punching into a nail in a stud once and kept going.....I scared everyone and myself distanced my self from loved ones. And started running a bucket list accepting that I was going to die soon. Hell to this day parts of the brain damage seem to be permanent as I can no longer do computer programing or some forms of math, they just no longer make any sense or connect. Then we learned what was causing it, and once the symptoms started to fade, I would get very angry if someone in the shared house did something stupid and got me sick again. The fear of going back to that caused violent and drastic actions to get away from what was making me sick. The sheer fear of my own mind turning on me led me to drastic actions to prevent it, throwing everything away I thought could make me sick, making sure no one else used that kitchen, used freezer paper and gloves when fixing my foods and working in there. I really destroyed and burned all bridges I had then and alienated myself from others. In the end it motivated me to learn how to cook, to get and renovate my own apartment in a building downtown, and start a business to pay for my new diet, by selling safe food to others with this issues locally at farmer markets. But it changed me on a very deep level, that traumatic experience to this day I have a issue looking at others and dealing with other humans who eat that stuff.......the stuff that breaks my mind and body so horrifically. If I have to compare it to something its like watching aliens drinking antifreeze and eating poison.....it causes a subconscious level of disgust and slight envy. I really can not even look at the stuff without recall what it does and feeling a twitch. I know I am the alien here, but it feels vise versa, and I look down on the normal people as odd creatures.  I go to the store and find myself overly avoiding contamination, keeping stuff in my own bags, asking the cashier to scan and bag it as I pass it not letting it touch that flour I see on the belt. I am hyper sensitive to the stuff I know and that fear semi dominates my mind as crazy as it sounds.  I am recovering and am forcing myself to try to mingle with other humans overlooking that one thing, but that deep rooted trauma still flares up as a protective measure especially around foods.  I could talk on and on about the other side effects but this one is the hardest to talk about it, and I feel others might be able to relate to it.    
    • Time.  You need time to heal.  Yeah, I am like a broken record!  😄 So...Lycra is your best friend for now (that and old baggy sweats!).  Hang in there!  Hugs!     
    • So far dairy seems to be OK, as are eggs. I like canned chickpeas so will carry on with those. Beans I had ruled out at one point with the doctor's recommendation to go with the low FODMAPs diet but will reintroduce those now I know it probably wasn't that causing the problems.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,647
    • Most Online
      3,093

    Newest Member
    iFitCeliac
    Joined