I wouldn't say that I am overly tough. The point I was trying to make, without being judgmental in any way, was if you are feeling that poorly so often, you may need to take a look at your habits and diet and tighten it up a bit. You may still be in the healing process so that might account for some of it. I have been gluten-free 8 years this April and have everything down so it's second nature. I have learned what I can do and what I cannot do, as far as food. I do not get sick that often at all and have healed to the point where I include some hard exercise. That made me feel even better. I was literally dying from malnutrition at diagnosis and weighed 94 pounds. If I can heal this well and live a normal life and show up for work everyday,
most people should be able to do so too. It took a long while for that to happen, over 3 years, but I am stubborn and don't give up easily. I also come from the generation where you go to work unless you are really sick. Not that this mind set is 100% correct but many times, even when I am not feeling my best, I go to work anyway and generally get better as the day goes on. I have a sedentary job so that makes it easier. You know, I am in my 50's and if you take too many days off from work, you can lose your job. I really want to retire someday and that won't be possible without going to work now. That alone is my big incentive.
Could everyone take a deep breath and read Gemini's response above again? Gemini said, ". If I can heal this well and live a normal life and show up for work everyday,
most people should be able to do so too. It took a long while for that to happen, over 3 years, but I am stubborn and don't give up easily"
That doesn't sound judgemental to me. It sounds hopeful and helpful. THREE YEARS. Gemini said it took THREE YEARS to reach the point she could heal and show up for work every day. Telling newbies that they could do it too certainly sounds supportive to me! She also mentioned that the OP might well be getting soyed which is a big thing to consider. How many of us have advised people, especially at first, NOT to eat out? When we are new to this we often react to LOTS of different foods. I remember when I first started I was reacting to pesticides and had to go totally organic. There was no WAY I would take a chance at a restaurant.
And as the world's worst cook, I don't buy it that some people can't cook every meal at home. I cook only one or two days a week, bag up my meals and freeze them. They microwave just fine. I would MUCH rather live on my own lousy cooking than take a chance of getting so sick that I couldn't work.
I read EVERY label, EVERY time I buy something, and I NEVER eat or DRINK anything I didn't prepare myself. Now I have had to ban outside food from my shop and my home. I do this not only so I can come to work every day, but because I don't want to face the long-term consequences of frequent glutenings. I don't want to get DH, RA, lupus, lymphoma, leukemia, nor any of the other nasties we risk if we continually get glutened.
Reminding folks, especially those who are new to this, that they have to be very careful, but that with TIME (three years) they WILL get to the point that they can pull it off successfully is not only supportive, but darned good advice, IMO.
Thanks for listening.