New and confused

[Donna73]

I was just diagnosed and wasn't really given a great deal of information or guidance.  I was diagnosed through blood test.

I think Im gluten free.  But, it is so difficult to tell and Im confused as to what is and what isn't gluten free.  Im just wondering what I can look for or should i really just stick with certified gluten free products?

And then how long will it take to feel better?  I still feel sharp stabbing pains after I eat anything, and get horrible indigestion for hours after I eat even when I I'm eating something that I think is gluten free.  

[squirmingitch]

Welcome to the club Donna. Okay, take a deep breath and again, just breathe. There is a steep learning curve to the gluten-free diet and protecting yourself from cross contamination (cc). Read this thread & follow the links contained within it. That will give you a ton of information on how to keep yourself safe.

As to how long it will take for you to feel better..... we are all individuals & as such react/heal individually & no two are exactly the same so no one can tell you just how long it will be for you. At first it will be/usually is a roller coaster with some days being good & some days being bad. It takes time. Try to be patient with yourself & it. Look, you didn't get sick overnight; you're not going to heal overnight. BUT I promise you that you will feel better! I promise! In 6 months you won't recognize yourself. In a year it will be even better. 

[nvsmom]

As Squirmingitch said, by 6 months gluten-free most celiacs are feeling quite a bit better.  The first few months will have symptoms returning for no apparent reason on occassion. It takes the body a while to stop producing autoantibodies after you go gluten-free, and you won't be truly well until it stops.  Give it time. 
 I bet you'll be feeling a fair bit better by Christmas.

Hang in there. those first months are hard and stressful but once you find your new brands and make new habits it gets really easy.  To be honest, I often forget that I eat in an unusual way.  The only times it really becomes apparent is when I eat out (restaurant or people's homes), when I forget to pack food (rare now) and would like to stop for fast food (not usually safe) or when my kids are offered a snack and I have to check it before they eat it.  It doesn't come up more than a couple of times a month now.

You'll get there.  :)

[ERH]

Basic new way of thinking about food: Read the ingredient label every time for processed food.  There are many new gluten-free mixes, cans, boxed foods at the market now -- these are safe because the label is part of the new federal law and companies are very careful because of the risk of fines or censure.  Foods without the Gluten-free label are risky because even if they are gluten-free, the manufacturing facility may cross-contaminate.  

Remember that all fresh vegetables and fruits and all uncooked meats/poultry/seafood are gluten-free.  Watch for cross-contamination (breaded foods in the meat market on the same shelf as fresh meats, poultry & seafood).  Avoid the "open bin" products since almost everything there is cross-contaminated.  

When I was first diagnosed, I thought the "get rid of your cookware" was ridiculous ... but, finally, replaced my pots and pans, cookie sheets, etc.  Wow, fewer to no episodes of being mysterously glutened!  Non-stick cookware is virtually impossible to clean if it has been used with gluten foods.

I got very ill one day and neither my husband or I could figure out how it happened.  Then -- he remembered putting a knife in the mayonnaise jar for a sandwich, and then putting the knife in for more swipes on his bread.  Yep, even that can cause a reaction!  Anything that gluten touches (counter, breadboard, etc.) can transfer to your carefully selected gluten-free item.  Non-celiacs may scoff at this fact but they don't have to suffer the consequences, so ignore them.  Label your jars.

As you adjust your cooking, you will find that the gluten-free meals can be just (or almost) as good as your old way of cooking.  Try to move your household to be gluten-free.  It really makes life much easier and you much healthier.

Finally, the Celiac motto: "When in doubt, do without!"