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Just Started Gluten Free.

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After two doctors basically laughed at me when I dared to suggest that gluten could be causing my digestive/anxiety problems, I decided to try gluten free for a few months. I'm keeping a food diary (hope to actually keep that up over the months haha) and if there's any improvements, I will take that darn food diary in to any of those doctors and show it to them. I might also try introducing a little gluten after a few months to see how I react. I know it might not be pleasant, but it would be a sure way to tell. I literally just started this 4 days ago though, so I'm dealing with some push back from my body. I felt jittery and tired by the second day, and yesterday I was exhausted and had an awful headache the entire day. I slept for 14 hours last night. All through this I am having the worst cravings for pancakes, bread, cupcakes; if it has flour I crave it. I even dreamed last night that I ate things with gluten and was mad at myself because I would have to start over. Today no headache, but I'm dealing with anxiety again. I eat plain M&Ms to deal with the sweet cravings for now. Those are ok, right?

 

I'm obviously still learning how to do this while being in college and having a balanced diet, but I want to make sure I'm doing ok. I have Chex cereal, yogurt, or eggs/yogurt for breakfast (dairy upsets my stomach a little sometimes, but I generally don't have a problem with it), lunch is rice with some kind of vegetable and cheese and an apple, or "sandwiches" made with corn tortillas with lunch meat (made sure it's gluten free), mayo, greens, and feta cheese, and dinner so far has been a whole baked sweet potato or eggs and sausage (some friends had a breakfast for dinner party and made pancakes that I obviously couldn't eat). I eat yogurt, cherry tomatoes, KIND healthy grains, or cheese as snacks. I know it's early, but the best part about this is it keeps me full for longer and I'm eating less calories while still being satisfied...I was having to eat around 2000 calories a day and constantly snacking to keep going all day before. If I got hungry, I had pretty severe hypoglycemia symptoms. I haven't really had to deal with that as much since I cut out the gluten. I'm also taking a multivitamin every day.

 

Anyway, I know that was information overload. But am I seeming to be doing this okay for now? I'll hopefully have even more variety as I get used to this and what I need to cook ahead of time since I'm not home in a kitchen a lot. How long can I expect the "withdrawal" symptoms (I don't know what else to call it) to last? Is there a way to keep me motivated as I don't have an official diagnosis of ANYTHING and I'm sure I'll hit a wall sometime and I'll want to quit?

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M&ms are fine. If you get the holiday colors they often have a warning as they are made on the same machines as the pretzel ones.

Withdrawl can last a few days. I found that dark chocolate helped me ( Dove).

You might want to get a crockpot or cook big batches at once to help with the cooking.

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1. keep reminding yourself of the illnesses/symptoms that you are trying to avoid by going gluten free in the first place - your withdrawal symptoms will go away and if gluten was causing your previous issues, then they will be gone too

 

2. make sure you check on the sausage - some have fillers/additives/flavors that include either wheat or barley

 

Good luck

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Sure sounds like you are going through gluten withdrawl, which is a pretty good sign gluten is a problem for you. Google gluten withdrawl & you'll see it is not uncommon - for some of us gluten/wheat has an opiate like affect on the brain and detoxing can cause your body to freak out - the good news is it should only last a few days, week tops. It sounds like you've got a good grasp of the diet - be sure to check the ingredients on the feta cheese and the sausage - not always safe & be sure your food is prepared on a clean surface (don't eat eggs made on the same griddle as pancakes). You probably should ads a probiotic to your vitamin routine. it will help with digestion - just be sure any supplements you take are labeled gluten-free, they sneak that darn gluten into everything!

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Is it ok to make things in the same pot/pan that something with gluten has been made in as long as it's cleaned out really well? Or can there still be some left behind? My roommates and I all share the same cookware, but I've been trying to be really careful with the pots or pans I use. I can't really afford my own set right now either.

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Is it ok to make things in the same pot/pan that something with gluten has been made in as long as it's cleaned out really well? Or can there still be some left behind? My roommates and I all share the same cookware, but I've been trying to be really careful with the pots or pans I use. I can't really afford my own set right now either.

Depends. If they are all scratched up non stick pans, I wouldn't.

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If they're stainless steel or glass, they should be ok as long as you wash them really well. Definitely no gluteny bits left behind. If they're non-stick (teflon, anything that is scratched or could be), I wouldn't touch them. Get a new pan for yourself and label it at the gluten-free pan. For baking and things like that (if you're able to), you can line pans with tinfoil. Also don't use the same toaster as regular bread, and get your own cutting board. There might not be much space in your kitchen, but talk to your roommates and ask that they accomodate your needs somewhat, even if its just asking them to keep the counter clean and not use your dedicated gluten-free stuff.

 

Good luck!

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