Food questions 2 months post diagnosis

[my thorn]

I am 2 months post diagnosis and have had bad several weeks of diarrhea after initially having normal stools after 2 weeks gluten free. After reading alot of posts here, I realize I've made several mistakes which I am wanting to correct now. First, over Christmas & recent vacation, I've eaten alot of gluten free processed food, bread, crackers, cookies, etc.  I know now to cut these completely out until my small intestine gets healed. Also, I've gone out to eat some locally, & also while on vacation. I've talked to waiter & even the kitchen about cross contamination, but read here that I should avoid eating out until S.I. is healed.

I have several questions. First, are there some non-processed foods that I should still avoid while I'm having trouble? The ones I've read to wait on are the following:  nuts, raw veggies, cheese b/c of lactose, and even the starchy foods like rice & potatoes. Can anyone confirm either way because I've been eating these & would like to continue eating any that won't keep me from healing. 

Finally, what about peanut butter, lettuce, & fruits? Haven't heard on these but want to make sure they won't delay small intestine healing.

Thanks to everyone who responds to us newbies. You are a Godsend! 

[ravenwoodglass]

Everyone is different. I didn't drop potatoes or rice and had no problems with them. Of course they were in their natural form not out of a box with a bunch of other stuff added. Nut butters should be fine as long as no one who isn't gluten free shares the jar.  It is a good idea to drop dairy at first. Butter should be okay as the amount of casien and lactose in butter are really minimal but cheeses, milk, whipped cream etc may be an issue until you heal. When you have been feeling better for a bit add backk in hard cheeses like cheddar first.  All plain fresh or single ingredient fruits and veggies should be fine but you may want to cook veggies well to make them easier to digest.  Personally my body still doesn't like a lot of lettuce so my salads are done with lots of cut up veggies but no lettuce. That is my body though as I am well healed by now.

Eating at others homes will always be a problem. Best to bring something from home that you know is safe.  There are more celiac savvy restaurants than even 5 years ago but some do it better than others. If a place has a gluten free menu your chances of a safe meal are better but there is still a risk.

As far as gluten free processed food goes you may want to add one thing at a time while you are feeling okay. Perhaps add a bread, for example,  If that sits okay after a week or two you could try adding something else. The reason you want to do it slowly is because many gluten free baked goods have ingredients you may not have eaten before like bean or soy flours.  Early on I thought some baked goods were glutening me but it turned out I don't tolerate lupine or soy flour but keeping a food diary helped pinpoint those ingredients after a bit.

If you haven't already do be sure to read the Newbie 101 thread at the top of the coping section as it has a lot of good info for you. Welcome and I hope you heal quickly but you will likely have some ups and downs for a bit so don't get discouraged.

[Ennis-TX]

The Whole food diet is suggested as a means normally to make it easier on to body to get nutrients, and for you to help nail down any other issues that might be present like certain nutrient absorption issues, or intolerance.  You seem to not have any other major issues, or have not mentioned any like nerve pains, anxiety, gut pains, muscle issues, etc.  A lot of us also develop common intolerance or have issues with our but biome going wonky with say starches and carbs. Dairy is still a universal one we suggest removing for a awhile due to the way the body processes it. There are plenty of vegan options for cheese like lissanatti, daiya, and follow your heart. And yogurts and nut milk from silk, almond breeze, and so delicious that you can use for substitutions and might find works even better for you. I also have issues with digesting meats unless stewed to the point of practically melting and very lean then eat with enzymes in small 1-2oz portions (they do not break down in my system) and have gone to a mostly vegan lifestyle aside from egg whites and small amounts of fish.  PS Nutritional yeast by braggs, or Kal is a god send condiment that has a nice cheesy nutty flavor and is great in seasonings and sauces and helps add B vitamins, niacin etc. to the diet.

Eating out can be tricky and it really is your gamble, I personally am hyper sensitive and will not risk it aside from 2 places where I have talked with the manager and then I only order a side of roasted veggies and bring my main dish. This allows me to meet others and feel normal, with going out to eat. Recently also found a gluten-free sushi place where I go.     

Processed foods if certified gluten-free should be alright if you have no other issues, but as per above we suggest going whole food til you work it out. I personally just use them as treats and due to my issues have limited brands I use (No corn, soy, dairy, peanuts, olives, just my personal intolerance or allergy issues.).   I bake most my own desserts, make cheese sauces, and pizza from scratch myself. but sometimes get sugar free jams, cereals, wraps, dairy free cheese blocks, and sauces especially since after years of healing I no longer have ill effects from them.   Everyone is different, I always suggest talking to a dietician and getting tested for deficiencies after being gluten-free for awhile to make sure your getting what you body needs.

[my thorn]

8 hours ago, ravenwoodglass said:

Everyone is different. I didn't drop potatoes or rice and had no problems with them. Of course they were in their natural form not out of a box with a bunch of other stuff added. Nut butters should be fine as long as no one who isn't gluten free shares the jar.  It is a good idea to drop dairy at first. Butter should be okay as the amount of casien and lactose in butter are really minimal but cheeses, milk, whipped cream etc may be an issue until you heal. When you have been feeling better for a bit add backk in hard cheeses like cheddar first.  All plain fresh or single ingredient fruits and veggies should be fine but you may want to cook veggies well to make them easier to digest.  Personally my body still doesn't like a lot of lettuce so my salads are done with lots of cut up veggies but no lettuce. That is my body though as I am well healed by now.

Eating at others homes will always be a problem. Best to bring something from home that you know is safe.  There are more celiac savvy restaurants than even 5 years ago but some do it better than others. If a place has a gluten free menu your chances of a safe meal are better but there is still a risk.

As far as gluten free processed food goes you may want to add one thing at a time while you are feeling okay. Perhaps add a bread, for example,  If that sits okay after a week or two you could try adding something else. The reason you want to do it slowly is because many gluten free baked goods have ingredients you may not have eaten before like bean or soy flours.  Early on I thought some baked goods were glutening me but it turned out I don't tolerate lupine or soy flour but keeping a food diary helped pinpoint those ingredients after a bit.

If you haven't already do be sure to read the Newbie 101 thread at the top of the coping section as it has a lot of good info for you. Welcome and I hope you heal quickly but you will likely have some ups and downs for a bit so don't get discouraged.

 

[my thorn]

Thanks to you both as you have answered most of my questions & given me some new suggestions. I forgot to ask about greek yogurt now while I'm still having trouble. I buy Chobani which list cultured pasteurized nonfat milk, evaporated cane sugar, water, vanilla extract, locust bean gum, fruit pectin, Natural Flavor, Lemon Juice concentrate. It is gluten free but I'm guessing I should wait because of the milk and sugar? Thanks for telling my about the newbie section b/c I hadn't seen it and for your encouragement.

[cyclinglady]

Hubby and I both eat Chobani all the time.  No issues gluten issues at all.  But we are pretty much healed.  Skip the dairy for a week.  If systems improve, then you know if lactose is an issue for you.  Often this resolves with healing.  But if you felt well for two weeks, you might be getting gluten into your diet somehow.  Read all labels.  When in doubt (at least until you master reading labels), do not eat it.  

[my thorn]

Thanks cycling lady! Despite my current GI problems I was able to take a 12 mile bike ride in my south GA town yesterday in beautiful 75 degrees. I have been lactose intolerant for several years, but was able to eat yogurt & cheese with no problem. But I will follow your advise until I get healed. I have checked all meds, cleaned out kitchen, & learned alot about the labeling. But I also was eating out some, which I will stop for now. I did have to stop my probiotic b/c it was manufactured in a facility that contained wheat! Also was on Viberzi which is for diarrhea with IBS which I was diagnosed a year ago. So I'm thinking all of that change with eating too much processed non gluten snacks were the culprit. My Dr just put me on a short routine of prednisone to try to get the S.I. inflammation under control. 

[cyclinglady]

5 hours ago, my thorn said:

Thanks cycling lady! Despite my current GI problems I was able to take a 12 mile bike ride in my south GA town yesterday in beautiful 75 degrees. I have been lactose intolerant for several years, but was able to eat yogurt & cheese with no problem. But I will follow your advise until I get healed. I have checked all meds, cleaned out kitchen, & learned alot about the labeling. But I also was eating out some, which I will stop for now. I did have to stop my probiotic b/c it was manufactured in a facility that contained wheat! Also was on Viberzi which is for diarrhea with IBS which I was diagnosed a year ago. So I'm thinking all of that change with eating too much processed non gluten snacks were the culprit. My Dr just put me on a short routine of prednisone to try to get the S.I. inflammation under control. 

Congrats on the bike ride!  Heard about the nice weather.  My folks live in Northern Georgia.  But it's raining now......

Yogurt and cheese have the least amount of lactose.  You might try lactose free milk too.   I found that handy  a while.  Keep a journal and take one day at a time.  Happy healing!

 

[Sara789]

It's hard to figure out. I'm hoping some of my intolerance will go away after my body heals. I miss nuts and cow dairy.

I was recently diagnosed and cannot have cow dairy, but goat cheese and goat milk yogurt aren't a problem.

I can't eat nuts or nut butters, but beans are fine. Nuts and beans are both harder foods to digest, but beans don't bother me.

Most acidic foods are a problem for me, but the goat milk yogurt and a little bit of chopped artichoke hears in a chicken bean salad are okay.

No tomatoes or paprika either, but bell peppers don't bother me.

Trial and error may be the only way to go. I do try and eat more whole foods and am only introducing one new food every 3 days to see if I have any negative reactions. I use a food journal which has been very helpful for rooting out possible issues. When I have a bad health day, I go back to foods that have been okay in the past.

Good luck!