CeliacAndCfsCrusader

I was diagnosed with CFS at the age of 24. It took more than 6 months before I found a doctor that would verify "it wasn't in my head". Something I already knew.

I was young, buff and strong as an ox. Within days after coming down with something similar to Mono, I couldn't walk up a flight of stairs without sitting down.

You will find many, many people who can and will relate to your situation. Unfortunately, for me, I had to figure it out for myself.

Here's my two cents:

If you're not sleeping, this is paramount that you get this figured out. Your body cannot heal without proper sleep. I take 50 mg of Doxepin each night and I saw an immediate improvement in my sleep (I was no longer feeling "wired" while trying to sleep).

I made the mistake of "pushing myself" physically and thought I was invinceable. I should've dialed everything back immediately.

I was an "A" type personality, I learned to only worry/think about things that are truly important, not petty issues. I avoided stress and drama, it makes a world of difference. I became more selfish, because I had to be. It's ok, take care of yourself first.

I should point out this happened almost 25 years ago. I was very sick for about 2 years. I limited myself for another 2 or so. Everyone is different, trust your own instincts.

I would occasionally have "flare-ups", but since my Celiac diagnosis 5 years ago, I have had none. I can't draw a conclusive correlation between gluten and CFS, but I always felt it "was something chemical within me", as opposed to arthritis or something.

Good luck. I'd be happy to assist you in any way. Just ask.

I eat the following shredded brands with zero problems (always check the label yourself):

Target Brand
Kraft
Albertson's
Sargento
Precious Mozzarella
Tillamook

"Kudos to Pamela's Baking & Pancake Mix.  I use it all the time for both banana bread and pumpkin bread.  I don't think anyone can tell the difference.  Surprisingly I've not yet tried it for pancakes but have made pancakes using gluten-free Bisquick."


I use Pamela's for pancakes just about every week. I substitute skim milk for water and add no oil at all. Tastes like a "whole grain" pancake, pretty tasty.

I made pizzas as a teenage (before my diagnosis).

I can't imagine ANY pizza place being safe. Too much flour dust, untrained employees, cc's mixing bowls/paddles/pans/tongs/etc etc.

Make it at home and/or buy Udi's crusts.

I agree, Betty Crocker makes good stuff at a good price.

BTW, Pamela's Pancake/Baking mix makes a GREAT carrot cake. Made a homemade cream cheese frosting and honestly couldn't tell the difference. Amen!

FYI: Mimi's has a gluten-free menu, but talk to the manager, the staff is sort of clueless at my location. I have gotten the broccoli/cheese omelette without incident (I can't remember if their potatoes are gluten-free).

Another option is Original Pancake House, they have a separate grill for gluten-free pancakes and the meats are gluten-free too (always double check).

Good luck!