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Austin GF Family

Member Since 31 Mar 2011
Offline Last Active Jan 29 2013 04:19 PM
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Posts I've Made

In Topic: Dairy Free Questions...

28 January 2013 - 01:50 PM

I agree with chamomilelover. I, too, am more sensitive to dairy than to gluten (at least, it seems that way) and it has been much harder for me to give it up, mostly because I love it so much and was eating a lot of it before I realized I needed to stop.

My problem is with casein, which means I can't have any dairy from a cow. But, I can have dairy from goats and sheeps. I really enjoy the goat cheeses, because I have always preferred sharp cheeses. Have you tried goat cheese and not been satisfied? I eat goat cheeses nearly every day and with the substitute "milks" and their associated products (coconut milk ice cream is my favorite, too), I have been able to keep these dairy-type products in my diet. Although, I wish they were all enriched (especially the ice cream), as I do miss the calcium I was getting from real milk products. The only time it really is a problem is when I am away from home, because most restaurants and ice cream shops don't carry these non-dairy substitutes. And, it just seems like all the yummy stuff on every menu is either made with butter, served in a cream sauce or has melted cheese on top - even when it is gluten free.

To the original question, it's very easy to determine whether or not you need to eliminate dairy from your diet. See an allergist for a full allergy panel. This can be done as a blood test (no need for that skin patch stuff) and can test for all food and environmental allergies. One tube of blood and a few weeks later, you will have your answer. A lot of pharmacies with walk-in clinics offer this panel, if you are not working with an allergist. Or, you can just eliminate dairy from your diet for a few weeks and then re-introduce it to see if you notice any reaction. I recommend the test, because sometimes our brains can trick us into attributing our symptoms to something else, especially if the symptoms mean you have to give up eating something you really enjoy.

In Topic: Feeling Discouraged

28 January 2013 - 01:34 PM

I heard back from the doctor. She has a class 2 intolerance to casein, a class 3 intolerance to whey and a class 4 intolerance to soy. So, we are going dairy and soy free. She said to wait 2-3 weeks before trying to re-introduce dairy. She still has the gastritis which is why she in on the Protonix. She said her pain symptoms seem more related to the dairy problems than the celiac itself.

She never had problems with soy before and has been drinking soy milk since she was little, usually before bed. I am hoping once we get her small bowel healed, she can have these things again. She loves soy sauce! I guess we will deal with that later if she can't.

Thanks again!


With these intolerance levels, she will likely never eat these foods again. I have casein intolerance and even the tiniest amount of dairy (from a cow) leads to days of discomfort. I am not a doctor, but I don't expect my intolerance to ever reverse itself - did the doctor indicate that it would? If so, I would work with an allergist, just to be sure. I had a dairy heavy diet, so eliminating the dairy was more upsetting to me than eliminating gluten, but I have made adjustments and primarily use goat cheese as a substitute. I never suspected the dairy was causing an issue - primarily because I was eating so much of it that I could never link a reaction to a food. This may be the same with your daughter and soy, since you say she has always had it in her diet.

There are plenty of alternative "milks" out there today, so replacing the soy milk with something else should be easy. Coconut milk is probably my favorite, but the hemp milks are good, too. If she eats a lot of yogurt, there is a coconut milk yogurt on the market and I think that coconut milk is the best substitute in "ice cream" products (Nada Moo is my favorite brand, but Coconut Bliss is also very good). Your daughter's gut is probably not healed enough to introduce these processed foods yet, but it can give you hope to know that she won't go without.

You mention soy sauce here, so I will tell you that soy sauce is not gluten free. The best gluten free substitute is tamari, which tastes and looks almost the same, but is not free of soy. Coconut Secret makes a gluten free, dairy free, soy free seasoning sauce that is very similar to soy sauce and can be subsituted in recipes or as a dipping sauce.

With so many allergens, I am going to suggest that your daughter works with a nutritionist or dietician to figure out what she should eat and what she should avoid. If you live in a city with a Natural Grocers store, they have a nutritionist on site who will work with you free of charge. They are very knowledgeable and helpful. If not, I am sure that you can find one in your area. Especially since your daughter will be traveling with her team and also will have a number of meals away from home (i.e. at school), she needs to educate herself about what is safe and what is not. She is also going to need to take supplements and these can be a hidden source of all sorts of allergens, so finding safe ones will be key to her recovery.

One thing you may not have been made aware of is the possibility of cross contamination that occurs in kitchens - including your home kitchen. Cutting boards, utensils, appliances, mixing bowls and cookware can all "hold onto" gluten and other allergens, even after washing. In order for your daughter to eat safely, you may need to purchase separate cookware or take other precautions to prepare her meals safely.

You will find a lot of good information on this forum. You might also considering joining a local celiac or gluten intolerance group, as well.

Best of luck!

In Topic: Confused...hurting...

28 January 2013 - 01:09 PM

Diagnosis of celiac disease can be difficult and even having a diagnosis and going gluten free may not solve all of your health problems. In addition to the tests your doctor and others here have recommended, I suggest you meet with an allergist and have a complete allergen panel done (food and environmental). Most people with celiac or other forms of gluten intolerance / sensitivity, will have other food allergies / sensitivities - corn and dairy (lactose and / or casein) are the most common. Until you eliminate all allergens / contaminants from your diet and environment, you will not start feeling better and will continue to be frustrated with your health situation. Trust me - I am speaking from experience.

It is no fun learning that you have to avoid foods that you enjoy, but it is also no fun to suffer from mystery ailments all the time.

Hope you feel better soon.

In Topic: Tigi Hair Products

28 January 2013 - 01:00 PM

Thanks for posting. One of the products I am using is not on the list - oops! I guess I will be switching

Thanks, again!

In Topic: Still having problems after 4 years

17 April 2012 - 11:42 AM

My husband's experience was similar, in that after diagnosis and going gluten free to the extreme (we replaced all of our cookware, utensils and small appliances, the home and kitchen were rid of all glutens, any pre-packaged foods were prepared in a gluten free facility, he did not eat in any restaurants, all supplements and medications were clearly labeled gluten free, etc.) he felt better, but not completely well. After more than a year of him telling me that things like fresh corn that I was picking up at a local farm must be contaminated with gluten somehow, he had a comprehensive allergy panel, which included food and environmental allergens. It turned out that he had additional food allergies \ sensitivities that were preventing his gut from healing and also some environmental allergies (dogs, mold) and was reacting to them more severely because his immune and histamine systems were already aggravated and working overtime to combat the effects of all of this. Once he was able to eliminate the remaining food allergies from his diet and minimize his exposure to certain environmental allergens, he began to heal and feel much better.

Any allergist should be able to perform this test, which just requires one vial of blood and takes a couple of weeks for the results. If you aren't working with an allergist, places like Any Lab Test or RediClinic offer the test, as well. Your situation sounds pretty serious, so this may not solve the entire problem for you, but I would recommend having this test performed ASAP, if for no other reason than to rule out the possibility of other contaminants.

Also, look for possible sources of cross contamination in your own home or possible hidden gluten in what you are consuming. For example, some wineries use a flour-based "glue" to seal their barrels, as do some tea producers to seal their tea bags. Since this is packaging, it wouldn't be listed on the ingredient label. Your cosmetics and toiletries may also be a source of hidden gluten (lotions, lip balms, etc.), so don't forget to check them. And, you probably know that some meats (in particular poultry) are injected with broths, preserving agents and other things that may contain glutens or may be processed on a shared line with glutens, so check labels and contact producers for their allergen statements. If you are still handling glutens (I had a celiac friend who would sometimes make non-gluten-free cookies and other baked goods for her kids, but would get violently ill every time), you may be too sensitive to do so. And, the cookware, utensils, small appliances are another possible sources if you have not replaced them. This was probably the hardest part for us, as it's just so darn expensive to replace all of that stuff and you feel foolish getting rid of a perfectly good cutting board, pizza stone, wooden spoon, cast iron skillet, blender, cake pan, toaster and the like. But, this is a necessary step and can be done a little bit at a time.

I do hope you find some help and begin to feel better soon.