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CeliacInSenegal

Member Since 22 Feb 2013
Offline Last Active Apr 20 2014 10:54 PM
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Topics I've Started

Vitamin Deficiencies Once On The gluten-free Diet?

12 September 2013 - 05:23 AM

Hi all, it's been about seven months since I got my Celiac diagnosis and started my gluten free diet. I thought I was eating well, avoiding most processed foods and cooking for myself, with plenty of vegetables and lean animal proteins. My gastro symptoms virtually disappeared, and I expected that my gut must slowly be healing and my vitamin absorption increasing. But recently, I noticed that my thumbnails have become all ridged, with these deep horizontal grooves. They appear to be Beau's lines - a sign of malnourishment, serious illness, and some vitamin deficiencies, and they cover most of the nail, so they must have started about five months ago. I've also noticed that my nails have become much weaker and are peeling off, and my hair may have even thinned out a bit as well. I have to say, I was pretty thrown off to realize that even though I thought I was eating so healthfully, I now have more outward signs of vitamin deficiencies than I did when I was an undiagnosed Celiac with constant gastro symptoms.

 

Did anyone else have this experience of the gluten-free diet leading to greater vitamin deficiencies or new external signs of malnourishment? I've been to see a dietitian and am waiting for her recommendations (all she said so far was to eat more rice). Hopefully she can help me pinpoint the nutritional gaps and fix them. I know vitamin deficiencies are a normal part of coping with Celiac, but shouldn't indicators be getting better rather than worse? Up until now, I had been pretty positive, feeling like Celiac was totally manageable as long as I just ate gluten-free and healthy. But I have to say, this has shaken my confidence in how much of my health I can control through good decisions and a healthy lifestyle.


Fiber-Rich Breakfast Challenge (Limited Ingredients)

27 August 2013 - 05:07 AM

Hi guys, apologies if it seems like this topic has been done to death, but I've had trouble finding answers that are workable for me where I live. Most of the helpful suggestions out there include either processed foods, or ingredients I can't get where I live (and nope, internet ordering isn't an option either.) I eat plenty of protein, but I'm really struggling to get enough fiber, particularly at breakfast. I usually eat an omelette with veggies in it or leftovers of some chicken and veg based dish. Does anyone have ideas for breakfast recipes I can make that don't involve any processed products and can be made with some of the following ingredients?

 

What's available: Eggs, Milk, all kinds of cheeses, buckwheat flour, millet couscous, millet flour, cowpea flour, corn flour, tapioca flour, gram flour, rice, mung bean noodles, rice wrappers, many kinds of beans and lentils (some dry, some canned), peanut butter, zucchini, spinach, eggplant, green peppers, cucumbers, onions, apples, bananas, mangos, chicken, meat, and seafood, raisins, raw almonds, cashews, and peanuts, protein powder, coconut flakes, flaxseed meal (until it runs out, I brought one bag from the states), frozen brocolli, frozen peas and green beans, fresh coriander and parsley, baking soda

 

Not available: any processed gluten-free products, kale, chard, safe quinoa, other nut butters, corn tortillas, masa harina, coconut flour, berries (very rarely), gluten-free baking powder, cream of tartar

 

I'd love any suggestions from you creative cooks out there. There must be plenty of good, high fiber things I could make with the flours that are available or with beans. I've never made bread, pancakes, waffles, or tortillas before, so it would be a new experience, but I'm very willing to try if you have any good ideas of recipes.

 

Thanks in advance!

 


How To Tell If It's A Glutening?

16 August 2013 - 06:35 AM

Hey all,

 

So how do you know if it's a glutening or something else?

 

Since my Celiac diagnosis, I've been gluten free six months. I've never knowingly ingested any gluten since starting and have only once had pronounced symptoms of something that could have been a glutening, after eating at a friend's house. I'm still trying to figure out, when I don't feel well, if it could be the result of ingesting hidden gluten or if it is just some other bacteria or irritant. The complicating factor is that I live in Senegal, and while `i  have any stomach issues (aside from those related to gluten), there is always a small possibility that I could have been exposed to a nastier food or water-borne bacteria.

 

So, yesterday evening, out of the blue, I suddenly got quite sick, with very unpleasant D, severe nauseau, loss of appetitie, and a low-grade fever. 18 hours later, I still have the same symptoms, but less acutely. Before I got sick, I hadn't eaten anything in a few hours, except for a bag of commercially packaged water, which in theory should be mineral water, but I suppose could have been contaminated with something. That morning and midday, I had eaten at home things I cooked myself and eat regularly without incident. The day before getting sick, I had eaten out twice, including a lunch salad at a place that takes my 'allergy' very seriously, and dinner at the house of a friend who is always thinking about what is or isn't gluten free for me, though I sometimes worry she may be a bit overconfident and not consider all possible sources of contamination.

 

Now I'm trying to figure out if I could have been accidentally glutened and it took 18-24 hours to kick in, or if it's more likely I got some bad water or was exposed to some longer-incubation-period bacteria in the beginning of the week. Do these symptoms sound like a glutening or is it more likely to be bacterial? Before my diagnosis and the one time I think I was glutened since beginning the diet, I didn't used to have nauseau, so that is making me think it could be the latter option. But, I know from reading these boards that people's reaction does get worse over time, the longer they are on the diet.

 

I'm curious to know what those of you with more experience of glutenings think and how you distinguish when you've been glutened from when you may have just eaten something bad or caught a bug.

 

Thanks!

 

 


Celiac In Africa?

26 February 2013 - 04:58 PM

Hi all,

 

I'm a recently diagnosed Celiac living in Senegal. I'm wondering if there are other Celiacs in this forum currently living in Sub-Saharan Africa. The Africa-related threads I can find on here seem to be pretty old. I've just started my gluten-free diet 10 days ago and so far so good, I think. Dakar has a lot of fresh food options and quite a lot of restaurant fare that seems to be naturally gluten free (for example grilled fish and an excellent Thai restau).

 

I'd love to know how anyone else living in Africa has coped or is coping with being gluten free. It seems like there will be advantages (much less reliance on wheat in the local cuisine and less consumption of processed foods) as well as disadvantages (zero awareness among the general population and the food service industry).

 

Anyone have any experience living and traveling gluten-free in Africa, particularly West Africa?

 

Best,

CiS