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GFshay

Member Since 16 Oct 2010
Offline Last Active Apr 20 2012 02:21 PM
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#678081 Observations From A Newbie..

Posted by GFshay on 24 February 2011 - 02:16 PM

It's so true that it sometimes seems amazing that the answer is so simple... even though it can be hard to stay safely gluten-free. I think a lot of us felt like hypochondriacs. Just to think about the fact that it wasn't all in my head makes me feel like crying out of relief. It's nice to feel justified.
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#672921 "gluten Free Pebbles" I Think Not!

Posted by GFshay on 04 February 2011 - 10:46 AM

Did your box say "Gluten Free"? I bought a box of Cocoa Pebbles and it was clearly labeled on the side of the box. I'm pretty sure in order to label something gluten free a company needs to undergo significant testing and procedures. I would trust any that say "Gluten Free", barring any major mistake on their part.

But I agree it could be the dyes or other chemicals that are irritating you rather than gluten content. My husband, who doesn't have Celiac, has noticed that even non-gluten highly processed food products are starting to bother him since we're eating so much more naturally these days. You might not be used to all that in the morning, if your previous go-to cereal was rice chex (much easier to digest).

Here's what I found on caramel color (from Gluten Free Dietician.com: If you see the words “caramel color” on an FDA-regulated food product and the word “wheat” is not included in the ingredients list or the Contains statement the caramel color does not contain wheat protein. At this time, allergen labeling of USDA-regulated foods (meat products, poultry products, egg products) is voluntary and not mandatory. Nonetheless, it is highly unlikely that a meat, poultry, or egg product sold in the US would contain wheat-based caramel color.

Another interesting discussion is "starch" in food, which seems generally well labeled, with a few exceptions. Check out this discussion of USDA vs. FDA labeling laws: Gluten Free Dietitian
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#661083 New, In Pain, Alone, And Really Depressed

Posted by GFshay on 16 December 2010 - 04:23 PM

Typical symptoms of cross contamination, including emotional blues.
Plus we are nearly to the shortest day of the year, where everybody tends to be light deprived in the Northern Hemisphere.

Pets. Life is simpler if Kitty is not eating wheat, rye, or barley, either. Trust me. If Kitty sleeps with you, or hangs out on your desk, get the wheat, rye, and barley free cat food, because they lick themselves and then shed the dander and hair everywhere.


I'm about 2 months in too and hit that same wall as you. I'm starting to finally come out of that depressed haze and seeing some light at the end of the tunnel.

I was feeling alone, sick, undernourished, and generally bitter since I was trying so hard. That, after a month-long "honeymoon" period that made me think I might soon be able to fly. Well, that went away and I was left with the reality of coping emotionally, all while feeling malnourished and damaged. I feel you that it's just a much harder, longer process than I ever expected. I'm in grad school and it's really tough to be social with friends and uphold all your responsibilities while dealing with this in the middle of the semester.


The key thing that helped empower me was that I found a really good nutritionist. I didn't realize how badly I was starving myself till she looked at my food list and said I need to up the protein majorly. What a lot of us end up doing, I'm learning, is we starve ourself (often by accident) of the calories we need, even though we think we are eating pretty well (fruits and veggies, etc). That can send your body into starvation mode, which makes the body cling to any fat you eat. I'd like to amend something said in a previous post that when your body is in starvation it "doesn't need as much". It's probably more accurate to say that your body will gain weight with less food, which makes it seem like you're eating too much. The key is to eat frequently and eat plenty of protein and good fats (avocadoes, nuts, olive oil etc). I was probably stalling the healing process because I wasn't giving myself the nutrition I had been lacking. You can't start re-absorbing nutrients till you heal the gut and put new nutrients in, which takes plenty of fuel!

Keep going, and try to open up to your friends for support. I thought my friends were uncomfortable with my diagnosis or something, until I really started having heart to heart talks and showing how much I was struggling (read: breaking into tears sometimes). You have to teach people how you need them to be there for you. Last night, my friend bought me gluten free hard cider when I came to her house, and it meant the world to me. Also, maybe look for a support group in your area. It's nice sometimes to be able to talk to someone who knows exactly the kind of things you're dealing with (plus they often have samples and other goodies!). Just remember, it will take time, but will get better the more you stick with it (I have to remind myself of that many times during the week).

Side note: What gluten-free dog food do you recommend, Takala? That's the one last thing in my house that has gluten and I have occasionally caught myself feeding the dog and then forgetting to wash my hands, or letting her lick my face. Silly! So far I've been lucky and haven't gotten sick, but I think it's bound to happen.
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#659230 Major Meltdown Yesterday

Posted by GFshay on 08 December 2010 - 02:36 PM

I think it's good to allow yourself to feel the loss and stress that come with this disease. (I should preface this by saying that I'm a clinical psychology PhD student, so I'm biased...but somewhat informed). But I found I had a 1 month or so "Honeymoon Period", where I thought I was coping and felt good just to have something to help me feel better. But then, as other people have said, I started being aware of the possible intolerances I have. I took my first trip away from home and was sick and miserable. I've been eating way too little and feeling malnourished like never before. I found myself feeling sad more often and bursting into tears at the end of my week.

In my semi-almost-professional opinion, however, we need to give ourselves permission to fall apart when we need to. I find that allowing myself to come home and cry whenever I need to (recently, a couple times a week), that helps me feel more normal during my working hours.. I certainly can't burst into tears in front of clients, and would prefer not to do so in front of professors either. But I've given fair warning to my closest friends and family that I'm more emotional these days because I'm still coping and grieving. We can either push those feelings away and let it eat us up (and probably slow our physical healing too), or we can own the distress and take it day by day.

I finally got in with a good nutritionist yesterday who said that nearly all Celiacs she first sees are really depressed and fatigued. In the scheme of it all (especially compared to true clinical depression that often has no clear reason), having weak moments during this process is completely warranted and even healthy. So go ahead and cry, and lots of us will cry with you. Hopefully giving yourself that time to let it out will minimize inconvenient work breakdowns ;-)
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#646849 What To Do After Accidentally Eating Gluten?

Posted by GFshay on 17 October 2010 - 01:06 AM

I'm actually in the middle of my first experience getting glutened. I'm watching TV and just riding it out tonight, but was curious if there's anything people recommend I do or take for the pain. I'm drinking lots of water and using a heating pad, but what I'd really like is something to dull the stomach pains I'm having. Does anyone know if something like xanax would relax my insides? I think I'll try making some green tea, if I have some that is wheat free...

I was diagnosed only 2 days ago and have been trying to be gluten-free for the last week. I'm having a follow up with my primary doc next week and was curious if there's any Rx I could ask for to help with these episodes, when they do happen...
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