Jump to content

  • 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):

I Can't Figure It Out!

nonnarae

By nonnarae
in Coping with Celiac Disease

Recommended Posts

nonnarae Rookie
nonnarae
Posted

I have been glute free for a very short time. Only about 2 months now, but I am so careful at home. I was feeling better (at least my leg cramps,bloating, constant migraine had been going away). Then we went on vacation. I was gluten ed and I have not been able to feel better since!

I know my house is gluten-free. nothing is allowed in, but I constantly feel gluten ed and the leg pain is AWEFUL.

I have no idea where to start looking for gluten. Uggghh I hate feeling this way.

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

Celiac.com Sponsor (A8-M):


bartfull Rising Star
bartfull
Posted

It's a shame that you got glutened on vacation but this setback might well have happened anyway. Many many many of us go through a "honeymoon period" when we first start the diet. We start feeling GREAT. And then a couple of months later we start feeling lousy again. It happened to me.

 

It took a long time to get the damage and it will take a long time to get rid of it. Just be careful with your diet. If you haven't given up dairy it might be a good idea to do so for about six months or so. Try sticking to whole foods (organic if possible) and avoid processed foods. Give it some time.

notme Experienced
notme
Posted

blah, i messed up on vacation, too.  i wasn't as careful as i should have been, even though i planned and packed food, i broke my own rules (2 of 'em   :ph34r: )  now, i'm having a pretty sharp reminder why i made the rules in the first place!!   :angry: (plus, i'm having to listen to the husband tell me 'i told you so", so, adding insult to injury. he's had years of practice, lolz)  nah, he's really very understanding about it.  and patient with me because it will be another 10 days or so before i'm back to 'good' - wah, i should stop whining - i did it to myself... <_< 

 

so, it might take some time for you to recover even without re-glutening yourself.  just inflammation that hates every food.  barty is right, give it time, eat 'clean'  - have you tried a food journal?  helped me figure out what not to eat in the beginning.  stuff might bother you now that you may be able to add back into your diet once you heal up some.  good luck and hope you feel better :)

  • 4 weeks later...
nonnarae Rookie
nonnarae
Posted
  • Author

thank you both for your comments. I have decided I will not eat anywhere that is not 100 percent gluten free. Each time I have tried (with the exception of the sushi place in town) I have been seriously glutned. I can not believe how violent my reactions seem to be getting. If I eat at home I am fine, eat at the sushi place fine, anywhere else and within an hour I have major migraines, vomiting, swelling and then days of abdominal pain and aching everywhere it seems.  

 

 

I have to just come to terms with the fact that I CANNOT eat out. I just seem to be to sensitive, --sighs--

 

positive note is that I have learned to make soooo many things I liked to eat out. mmhmmm I figured out Chinese. all will be well.

jiggles Apprentice
jiggles
Posted

Hi nonnarae

Have you cut out oats and dairy whilst you are still healing , as they can make you feel awful, just like being glutened as lots of new coeliacs can't really digest them until they have healed more ,

  • 3 weeks later...
nonnarae Rookie
nonnarae
Posted
  • Author

jiggles,'

 

 

I am considering cutting out dairy completely. I did replace most of my dairy with almond milk, but have not been looking at the ingredients in products. I might just have to go all out and do the whole foods only and add things in slowly later. 

  • 2 weeks later...
Loretta trying Newbie
Loretta trying
Posted

Since going gluten free on August 1st, I have found that I am reacting to all nightshades, sweet potatoes, beans, cabbage, etc. I also can not eat my vegetables and fruit raw. None of this stuff bothered me before I damaged my intestines. I am hoping to add some of these things back when I heal. I'm trying to do the four day food rotation so I don't start reacting to anything else.

Hard to come up with tasty and interesting food.....(sigh!!!)

 

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

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

Since going gluten free on August 1st, I have found that I am reacting to all nightshades, sweet potatoes, beans, cabbage, etc. I also can not eat my vegetables and fruit raw. None of this stuff bothered me before I damaged my intestines. I am hoping to add some of these things back when I heal. I'm trying to do the four day food rotation so I don't start reacting to anything else.

Hard to come up with tasty and interesting food.....(sigh!!!)

 

Soon, you'll be able to add so many foods back in!  After my recently glutening, it took two months to heal.  I could not digest  raw veggies either!  I consumed a lot of fish and stewed meat and well-cooked veggies.  Boring, but easy to digest! 

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Stegosaurus
      - Stegosaurus replied to Mrs. Cedrone's topic in Related Issues & Disorders
      8

      Canker sores

      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.
    2. dixonpete
      0

      There is a difficulty getting hookworm larvae into the US

    3. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Pear Bread

      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...
    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Sorghum, Kale and Roasted Cherry Tomato Salad

      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...
    5. Scott Adams
      0

      Classic French Comfort Made Safe: A Hearty Gluten-Free Cassoulet

  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,004
    • Most Online (within 30 mins)
      10,442
    Jessie Howard
    Newest Member
    Jessie Howard
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Stegosaurus
      Canker sores

      By Stegosaurus · Posted

      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
      Pear Bread

      By Aretaeus Cappadocia · Posted

      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
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Aretaeus Cappadocia · Posted

      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
      Pear Bread

      By Harris · Posted

      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
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Harris · Posted

      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?
×
×
  • Create New...