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Member Since 18 Jan 2011
Offline Last Active Feb 12 2011 10:49 AM

Posts I've Made

In Topic: Weird Symptom-Swollen Ankles

12 February 2011 - 10:48 AM

Blood pressure is fine, but not happy about possible other food restrictions, but will definitely investigate. Thanks for your input.

In Topic: Diagnosed Tuesday... What Now?

10 February 2011 - 01:40 PM

I'm right ahead you! Jan 28th, I lived on CHEX cereal (there are five gluten-free flavours!), rice cakes and hard boiled eggs the first few days while I wrapped my head around this and gathered info on how to deal with it. You'll be surprised at how much you can make at home rather easily. I eat a lot of Mexican-inspired dished, because except for the Flour tortillas (just use corn tortillas, Mission has some that are pretty cheap and you can get them at regular stores) most of the ingredients are already gluten-free! You can make a lot of Thai and Curry dishes easily and they make for great leftovers. For italian: rice noodles substitute for regular pasta rather well, its all in the sauce anyway! Fresh fruit and veggies are gluten-free so take some wherever you go. Hang in there its not so bad!!! At least we don't have to take any dreaded corporate drugs with major side effects.

In Topic: 9 Days Gf - Swollen Hands, Feet & Ankles

09 February 2011 - 02:07 PM

Greetings fellow Celiacs,
I was diagnosed on Jan 14th and been experiencing the swollen ankles, (and feeling a little puffy in general) as well? Is this a normal Celiac symptom? I feel I've been doing a good job adhering to the gluten-free diet, the only thing I've eaten that wasn't prepared by me was a baked potato at Wendy's but that was two weeks ago and I didn't seem to have any reaction to it. My feeling is that perhaps I was using too much salt in my food to make it taste better. So, I've cut down on the sodium considerably the last few days but no change in the swelling. I eat a lot of celery and carrots through the day and always have some fruit and I drink a good deal of water. Is this some sort of gluton reaction that I may be getting unknowingly?
I'm a newbiw to all this so thanks for any help and guidance you can give me.
-Cashman 19

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