Jump to content

  • Welcome to Celiac.com!

    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):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Nutritionist/Malnourished

KathleenH

Recommended Posts

KathleenH Enthusiast
KathleenH
Posted

Hey guys! I got my official diagnosis today. I'm finally glad to start the healing process and feel better again. I was wondering if any of you were referred to a nutritionist after your diagnosis? They said based on my villi they think there is a good chance I'm malnourished and they did a lot of blood work and are referring me to a nutritionist. I'd assume it cant hurt to see one and will be insightful but I've never been to one and wondering what they really do. Do they monitor what you eat, or keep tabs on your blood work, or teach you about celiac disease? Thanks, you have been so helpful with my previous posts.  

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

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

Well....congratulations does not seem to be in order.  How about, "Whew!  At least you know where you stand and now you can start to feel better!"   Seriously, welcome to the club that you never thought you be in!  

I did not go to a nutritionist or dietician (hubby had been gluten-free for 12 years, so I knew all about the diet), but I would go.  She/He might help you with school food (you are in college, right)?  Fill out the forms, help to keep you safe.  Being in school and studying, even healthy students could use a course on making good food choices.  Your nutritionist will have access to your lab results and  guide you to the right foods to make up deficiencies you may have.  Make sure yours is celiac-savvy.  They do not monitor you.  Just will give you advice.  

You are young and should bounce back fast!  

KathleenH Enthusiast
KathleenH
Posted
  • Author
35 minutes ago, cyclinglady said:

Seriously, welcome to the club that you never thought you be in!  

Lmao! That made me lol because I totally never thought this as an option when I was trying to figure out what was wrong with me. I knew what it was but never looked further into it (silly me). Yes, I am in college but I live off campus with friends so I do have a kitchen (which helps a lot). I do think they could teach me about what foods are good to eat if I do have any deficiencies which will be nice.

On another note since you brought up school/friends/studying..I do find it hard to go out with friends and not get left out. It's only been a week and it's already happening. For example I went out to "pint night" with friends to a bar but of course I couldn't have beer so I drank cider which was fine, but then they got food and I couldn't because I wasn't sure what would be gluten-free or possibly contaminated. I also didn't really want to ask because I felt awkward since It was a college bar setting. My friends always seem to want to go out and eat but I keep trying to avoid it because I've yet to tell a waiter "I have celiac disease and it's important I don't get any wheat with my dinner". I guess I feel like I'm imposing myself, I hate to be a burden. How do you go about it?  

Ennis-TX Grand Master
Ennis-TX
Posted

When you head out just take your own food, bags of nuts, seeds, veggie sticks, protein bars stuff certified gluten-free. Even pack your own meals fixed from home. If anyone ask and your embarrassed just say its a diet (it is a special medical diet). If the place your at complains tell them you have a special needs medical diet with a bunch of life threatening allergies. They will normally back off at this.

As for you own kitchen be careful about CC, I always suggest laying out freezer paper/butcher paper for safe work surface, having dedicated gluten-free cookware, perhaps even gloves, and disposable utensils. We normally suggest a whole foods diet only and not eating out for the first few months to jump start the healing process. Seems your not quite where you can do that I will share some links with info on gluten-free food alternatives quick fixes for meals, and basic info at the end of this. I think with the whole college thing the gluten-free instant meals and noodles in the links might keep with the same "college feel/lifestyle" I mean hell udi and ian make microwave meals, entrees , dinners, S&F foods makes gluten-free Hotpockets, Thai kitchen, lotus foods, and miracle noodle make instant noodle dishes, and lundberg makes basically gluten-free rice based hamburger helper lol. Think of it as changing brands and having to cook in a special allergy free environment.

https://www.celiac.com/forums/topic/117090-gluten-free-food-alternatives-list/

Those of us with celiac normally have some deficiencies caused my damaged to our intestines, common ones are magnesium, iron, b-vitamins, vitamins D and E and a few others. We are all different and it is suggested you get tested for a idea and do some research on what these do and what you might be low in. I will give a link on this also.   Sorry if any of these have been said before or if I should like a broken record I try to help out as many people as possible and be useful making it easier for people with this disease. I think I have mentioned these in a previous post with you lol.

https://www.celiac.com/forums/topic/116482-supplement-and-foods-you-take/

 

KathleenH Enthusiast
KathleenH
Posted
  • Author
1 hour ago, Ennis_TX said:

When you head out just take your own food, bags of nuts, seeds, veggie sticks, protein bars stuff certified gluten-free. Even pack your own meals fixed from home. If anyone ask and your embarrassed just say its a diet (it is a special medical diet). If the place your at complains tell them you have a special needs medical diet with a bunch of life threatening allergies. They will normally back off at this.

As for you own kitchen be careful about CC, I always suggest laying out freezer paper/butcher paper for safe work surface, having dedicated gluten-free cookware, perhaps even gloves, and disposable utensils. We normally suggest a whole foods diet only and not eating out for the first few months to jump start the healing process. Seems your not quite where you can do that I will share some links with info on gluten-free food alternatives quick fixes for meals, and basic info at the end of this. I think with the whole college thing the gluten-free instant meals and noodles in the links might keep with the same "college feel/lifestyle" I mean hell udi and ian make microwave meals, entrees , dinners, S&F foods makes gluten-free Hotpockets, Thai kitchen, lotus foods, and miracle noodle make instant noodle dishes, and lundberg makes basically gluten-free rice based hamburger helper lol. Think of it as changing brands and having to cook in a special allergy free environment.

https://www.celiac.com/forums/topic/117090-gluten-free-food-alternatives-list/

Those of us with celiac normally have some deficiencies caused my damaged to our intestines, common ones are magnesium, iron, b-vitamins, vitamins D and E and a few others. We are all different and it is suggested you get tested for a idea and do some research on what these do and what you might be low in. I will give a link on this also.   Sorry if any of these have been said before or if I should like a broken record I try to help out as many people as possible and be useful making it easier for people with this disease. I think I have mentioned these in a previous post with you lol.

https://www.celiac.com/forums/topic/117090-gluten-free-food-alternatives-list/

 

Thanks so much for the links! I dont believe you did. I'm pretty lucky because I enjoy cooking so I have no problem cooking for myself. The only thing that I do mind is that I have to be so careful about CC. I live with 2 roommates who are obviously not gluten-free and I dont want to burden them with making sure everything is super clean in the kitchen. I did however get my own cutting board and prep mat that I told them they cant use and my own sponges which I guess I will use to wash already clean stuff to make sure its not contaminated. But I think youre right about not eating out for a little while to be safe. Thanks for such a thoughtful reply. it really helps instead of just googling information that may not even be accurate. 

  • 2 weeks later...
KathleenH Enthusiast
KathleenH
Posted
  • Author

Hey guys. Got some of my results back and im vitamin b12 deficient. Wondering if any of you had this and if its difficult to bring back up to par? They told me to get supplements and take them daily for now but I'll have more tests done when I see the nutritionist next week. 

cyclinglady Grand Master
cyclinglady
Posted

Get sublingual (under the tongue), verify gluten free and maybe...methylated (I personally can not absorb/process the cheaper version).  

Look for food sources.  

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

Celiac.com Sponsor (A8-M):


KathleenH Enthusiast
KathleenH
Posted
  • Author
24 minutes ago, cyclinglady said:

Get sublingual (under the tongue), verify gluten free and maybe...methylated (I personally can not absorb/process the cheaper version).  

Look for food sources.  

Where do you get yours? online or a pharmacy? Also how do you know you dont absorb/process the cheaper version? Based off check ups or you just weren't feeling better?

Ennis-TX Grand Master
Ennis-TX
Posted

I use Luckyvitamin.com, and for B-vitamins I use liquid health brand Stress and energy along with neurological support complex half dose each 3times a day. I find it being in liquid form it is easier to get in my system and less pills. I just mix it in a drink.

cyclinglady Grand Master
cyclinglady
Posted

I was never b-12 deficient, though I did have tingling legs.    Instead my levels were off the charts!  My doctor thought I had been supplementing, but I wasn't.  However, I was drinking Soymilk which has B-12 added (non-methylated cobalamin).  When my lactose intolerance resolved from being on a gluten free diet and healing, I stopped the soymilk.  It took a year, but my levels are in the normal range.  I make sure that none of my foods have additives and I do not take supplements.  Just a theory based on some of my research.  My folate was super high too.  Of course Dr. Goggle pointed out cancer as a cause of elevated b-12, but that seems to be ruled out especially after cutting out all sources other than from natural foods.   I have no known deficiencies per my GI.  

Country Life (certified gluten-free) offers several choices.  

 

squirmingitch Veteran
squirmingitch
Posted

Use your own special dish/hand towels in the kitchen too. Colander & toaster. NO sharing condiments unless they're squeeze bottles & they make sure not to touch the tip to the bread --- your own sticks of butter for the same reasons. And if the roommates want to mix up a gluten cake or make gravy or anything involving gluten flour you will HAVE to put your foot down with them. Gluten flour hangs in the air for hours! If you breathe it, it goes down your throat. What goes down your throat goes INTO your tummy & you just got glutened. See? If they want to make gravy teach them to use corn starch for it.

Namaste makes some really good cake mixes. My hubs & I adore their spice cake mix which can also be turned into a carrot cake.

I don't know if it's cool for those in college to drink wine these days but if it's cool enough to not make you feel awkward, then you can drink wine.

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. Rogol72
      - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

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

      @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...
    2. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

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

      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...
    3. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      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...
    4. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
    5. deanna1ynne
      - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748
    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • 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

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.