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Been Eating Wrong

Selfmom5

By Selfmom5
in Coping with Celiac Disease

Recommended Posts

Selfmom5 Newbie
Selfmom5
Posted

It started when we went on vacation. I went with a friend and it is hard trying to eat out especially fast food when you have to eat gluten-free. Others don't get it. I took along my food enzymes and told myself to limit myself to one meal a day max that had gluten. Things just kind of spiraled from there. Kids are home for the summer and I just wanted bread that didn't have that cardboard feel ect... I know better.. But I hit a week point.. So now I am trying to heal myself again.

for me it's easy to sneak gluten in when I'm not having those major symptoms like throwing up I'm feeling like Porky Pine Needles are coming out of your skin. But of course now my body is hurting,I'm having muscle spasms,whelps, headaches ect. So I am taking probiotics I have been taking magnesium calcium vitamin D vitamin D. Zeal helps me a lot where daily victim and didn't. I have been eating right for the last two weeks .... But what else do I need to be doing?

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kareng Grand Master
kareng
Posted

currently available enzymes have no effect on gluten. Hopefully you have learned a lesson? There really is nothing you can do but eat completely gluten free and eventually, you will heal. But if you keep doing this, you will never completely heal and un- treated Celiac leads to lots of problems

cyclinglady Grand Master
cyclinglady
Posted

It looks like you have two options: 1) consider a gluten challenge and get tested for celiac disease. It might help you adhere to the diet if testing is positive. 2) consider yourself a celiac (based on all your symptoms) and never consume gluten again! Like Karen said there is nothing you can take to prevent an autoimmune reaction from injesting gluten if you have celiac disease. Maybe someday........

I am formally diagnosed, but my hubby is not. He has been gluten-free for 14 years and he never cheats intentionally. We think he has celiac disease, but we will never know. He refuses to do the challenge. He knows he will get sick. He also knows that he does not want any autoimmune disorders. His Mom had MS and his aunts had Thyroiditis (Graves and Hashi's). Watching his Mom suffer with MS was a enough of an incentive to avoid gluten. Not saying that he would develop MS, but the risk is there.

Me? Hashi's, celiac disease, diabetes, opsteoporosis, fractures, I am fighting to avoid more autoimmune disorders!

kareng Grand Master
kareng
Posted

It looks like you have two options: 1) consider a gluten challenge and get tested for celiac disease. It might help you adhere to the diet if testing is positive. 2) consider yourself a celiac (based on all your symptoms) and never consume gluten again! Like Karen said there is nothing you can take to prevent an autoimmune reaction from injesting gluten if you have celiac disease. Maybe someday........

I am formally diagnosed, but my hubby is not. He has been gluten-free for 14 years and he never cheats intentionally. We think he has celiac disease, but we will never know. He refuses to do the challenge. He knows he will get sick. He also knows that he does not want any autoimmune disorders. His Mom had MS and his aunts had Thyroiditis (Graves and Hashi's). Watching his Mom suffer with MS was a enough of an incentive to avoid gluten. Not saying that he would develop MS, but the risk is there.

Me? Hashi's, celiac disease, diabetes, opsteoporosis, fractures, I am fighting to avoid more autoimmune disorders!

How can you tell she isn't a diagnosed Celiac? I guess, I just assumed she was? Maybe she said that in another thread?

Well... For the Celiacs reading along, don't cheat!

cap6 Enthusiast
cap6
Posted

Every time you cheat you do more damage to your body and each time it may take a little longer to heal. It's your choice.

cyclinglady Grand Master
cyclinglady
Posted

How can you tell she isn't a diagnosed Celiac? I guess, I just assumed she was? Maybe she said that in another thread?

Well... For the Celiacs reading along, don't cheat!

SefMom5 posted last August (2014) that she had been gluten-free for a year in order to help heal her thyroid. She talked about getting tested, but not sure she has.

SelfMom5 did you get celiac testing?

kareng Grand Master
kareng
Posted

SefMom5 posted last August (2014) that she had been gluten-free for a year in order to help heal her thyroid. She talked about getting tested, but not sure she has.

SelfMom5 did you get celiac testing?

So I didn't miss it in the post ! You have a good memory. :)

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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
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      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.
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      By Scott Adams · Posted

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    • JoJo0611
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      By JoJo0611 · Posted

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    • deanna1ynne
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      By deanna1ynne · Posted

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