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I'm An Undiagnosed Newbie.


arfellman

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arfellman Newbie

Hello, my name is Ashlyn and I am 19, (20 next week) and I recently found out I possibly have celiac disease. I found that out in August from a friend's post on facebook and ever since then, I've lost 36 pounds, and it all makes sense..

 

Let me start when I was 6 months old. At such a young age, I gained a lot of weight so my mother took me to several doctors and they all told her, "You're feeding her too much!" They didn't even listen to what she was telling them, that I had diarrhea, I easily bruised, and I was always sick. I ate bananas, lemons, jalepenos, graham crackers, and formula when I was a year old. From when I was 1 till I was almost 6, I was always sick. I would be sick every month for about 4-5 days, not being able to keep anything down. I would throw up hours on end and the doctors never figured out why. My mom figured out that it was a small intolerance to dairy but that went away when I was 7. I was also tested for diabetes and thyroid problems 12 different times but they all said I did not have them.

 

From then on till now, I have been gaining weight every year like crazy and am clinically obese.I was in ballet for 9 years, gymnastics for 3, soccer for 1 season, swimming for 6 years, basketball for 3 years, and volleyball for 1 year. I did all these sports plus Curves, Weight Watchers, walking every morning before school, and I had PE 5 days out of the week at school. Throughout all of this, I lost no more than 10 pounds and then gained it back with even more. I did all those things while being overweight and obese and never quit. In the last 2 months of going gluten free, I lost 36 pounds, no more excema, no more unexplained bloody noses or headaches, water retention in legs went down, no more bloating, gas, acid reflux, diarrhea, & constipation. I sleep better and my head is clearer. I have ADD, Aspergers syndrome, dyselxia, anxiety, and bouts of depression. Almost all of it has stopped and I am doing better in my college courses.. 

 

Right now I am in North California, where I was born and raised, but I live in North Idaho. I am in the middle of getting insurance and finding a doctor that can help me. It would be nice to find some people my age that live close by that can help me.

  • 5 years later...

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  • Recent Activity

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    • Stegosaurus
      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
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