Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

I Know, I'm Just Whining


lc1333

Recommended Posts

lc1333 Apprentice

ugh...before i figured out that gluten is my nemesis i ate out all the time.  now, there's nowhere that has fast food that i can eat...i ate at subway yesterday morning, I've always had good luck with them...they get out the meat from the bottom of the stack, same with the cheese and all that...yesterday i went to subway for breakfast.  last night by 10 pm the cramping started...then the hot flashes and the sweating...the cramps were so bad i thought i was going to have to go to the hospital...worst episode in over 2 years...then i was stuck in the bathroom for 2 hours dying...needless to say, there was nothing left in my system - anywhere!  it was so bad...and i can't think of anything i ate that wasn't gluten-free other than if the subway was cross-contaminated...i'm so bummed...i like eating out, and today, i'm still queasy, my gut is still grumbly, had to leave work early...

 

i know i'm whining, but damn i hate this!  i want to go back to eating whatever the hell i wanted and not knowing what was causing all of my symptoms...i'm pouting...

 

thanks for listening


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Adalaide Mentor

It sucks. It really does suck. And most of us totally get that. If you have a Wendy's in your area they're a much safer bet. None of us should ever even consider eating anything from a Subway ever because of risk of CC. It just isn't safe. I worked at one once, and when you get to the bottom of the meat and cheese containers they always have crumbs. Always. If you google Wendy's on the forum though you'll find lots of suggestions about how to order there safely. :) I've had success there, and since it's summer you'll be able to get Frostys too. Not sure where you are, but In N Out is also a great place to go. I've never had issues there. While we have to gently guide people at Wendy's, we can just tell the person at In N Out that it's a wheat allergy (I know it isn't but they list it as an "allergy burger" on the slip) and bam! just like that you get a safe meal. Maybe they're the reason I'm still fat and not my baking habit. :ph34r::lol:

 

When this was all new I cried in grocery stores in the bakery aisle. I cried in parking lots in fast food places. I'd cry when my husband ate junk no one should be eating anyway that I couldn't have. It does get better. Today I stopped in a new gelato restaurant (seriously, 5 blocks away from my house... how cool is that!!!) to talk to them about what I could eat there. I didn't intend to get anything when I walked in because I'm sick as a dog right now but my husband decided to get a watermelon gelato that was not gluten free. Other than the smallest pang of jealousy that it was HOTHOTHOT and he had an icy treat that I couldn't even taste, it didn't bother me. And, the owner has a bunch of food allergies and was super helpful and they'll email me back with what I can eat soon. You'll find, that while it may not be fast food, you'll find lots of small business owners like this who are very accommodating and just want to help make sure that we can all have a safe experience. So when you're ready to have a sit down meal, take the time to talk to some of your local places you used to love and see if they can work for you.

luvs2eat Collaborator

I understand your pain and frustration! Last night my daughter made the most delicious beef stew and the whole time I was enjoying it, all I could think of was that there were no good old Bisquick dumplings floating in it (tried the gluten-free Bisquick... it wasn't good). Been gluten-free for more than 10 years and every once in a while I get so sad about food memories I'll never have again. I've cried in stores too... but in the very end it's all good. Wallowing is allowed!!

lc1333 Apprentice

Thanks, y'all,

 

I'm feeling better today.  It's really hard to completely change your lifestyle around food, I know that everyone here has had to do just that.  It's frustrating how pivotal food is in our lives...and demoralizing when we can't participate in our lives the way we used to.  I wish I was raised and used to the whole "just don't eat anything processed" lifestyle, but I wasn't, I was raised in a McDonald's practically, so this shift, while good for me, is really hard.

 

Thanks for your sympathy, it helps...

 

Linda

NatureChick Rookie

I personally love the threads that start off with someone venting because we can all relate.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.