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Coping Emotionally With Not So Recent Diagnose?

darlingnea13

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darlingnea13 Rookie
darlingnea13
Posted

i was diagnosed February 2014. But yet I'm still have trouble emotionally going to the grocery store and being around people eating gluten (like pizza). Is there anything I can do??

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mamaw Community Regular
mamaw
Posted

there is a very "real" emotional side in the beginning. We all have been there . I know it doesn't truly help but honestly it does get better...Many go through a grieving process, denial, anger, fear, sadness, just the same as loosing a loved one...but then comes the emotional healing. There is no time frame, I'm gluten-free for over twelve years , very strict & at times I still get a little weepy....

Just keep yourself focused on being very strict , learning all you can about gluten-free, try to avoid CC....& try not to think of what you are giving up but what you are gaining--- a happy healthy life awaits you...For me, I was so ill that I just wanted to be better so I didn't think about the food... And I will say there is a gluten-free food to match almost any wheat one.. The gluten-free food is almost a clone ...if you are craving something just ask & we can direct you to find it gluten-free....

Eating a "naked" plain gluten-free diet will also help you in your new lifestyle...ie: chicken, meats, veggies, fruits in their natural state...Digestive enzymes are also good to help the gut....

blessings

nvsmom Community Regular
nvsmom
Posted

I find it helpful to be proactive.  I don't let myself get into situations where I'll be sitting hungry while others eat.  I always bring food with me when I go out.  I will bring some dishes to a dinner and people's houses and turn it into a bit of a potluck; it costs more, and I'm the one who always brings the most, but I can eat and enjoy myself.   I will even take food with me into restaurants or skip restaurants altogether.  When I meet friends we will usually go out for coffee or drinks.

 

Always be prepared so you don't get into a situation where you will be deprived.  No one else, unless it is an educated celiac, will be prepared with the knowledge or supplies to feed you safely, so try not to expect them to and you won't be disappointed.  KWIM?

Jays911 Contributor
Jays911
Posted

The only time i miss anything is on road trips, where almost all food choices are fast food--i.e., nothing for us gluten-free folks.  So we bought one of the iceless coolers and take along our own food.  It has been seven months for me, and I find it gets easier every day.

kerrygirl15 Newbie
kerrygirl15
Posted

I hope it gets easier for you....I'm sure it will in time...You should make a homemade gluten free pizza...

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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