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Change of career post diagnosis?


Keight

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Keight Enthusiast

I am finding, as I get to reset my body and start to know a gluten-free version of me, that my job is a place of stress and angst. I do not want this sort of life any more. I need a job and work environment more in tune with who I am becoming. 

Have any of you found the same happening to you, post diagnosis? How did you handle it? What changes did you make to suit the healthier you?


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Ennis-TX Grand Master

>.< Well since cooking all my own food and trying to recreate things from my past in a safe version became a passion I was good at I started selling gluten free baked goods at farmers markets to help pay for my new diet. Sorta evolved over the years to paleo and keto, and I make baked goods, almond butters, and during the market I now set up a tent and cook and serve meals and get chef jobs.

Oddly I also used to work at a Automotive Machine Shop....I ended up with another worker finding my diet and new found corn and diary allergies funny, sorta made a habit of exposing me for a while. I stopped working full time there, but I now bring food over and serve lunch there since it is next door...oddly I pay most my rent this way and still go over there for some odd jobs no one else can do (No one else there knows how to run the boring machine to bore blocks or hone them)

BTW as you heal you will have more energy and be able to do more. I will admit I have issues with HITT  and running/jumping makes me sick. But I go about 10miles a day between the stationary bike, elliptical, and walking, and do resistance and weight training daily.

Unglutenedlife Newbie
(edited)

I love hearing stories how diagnoses led to life-changing career shifts. It ia the small business that really understand the celiac disease community needs. 

It has been around eight years since my  official diagnosis and before that it was over a decade of figuring out why I was sick. My wellness has always been time consuming and something I thought about making a career change for. Yoga instructor and health coach are two of the career changes that are on the back of my mind.  Recently I decided to test the waters and start writing about what I learned to share with the celiac disease community. Such a supportive community with so many resources and such a need for many more. 

Edited by Unglutenedlife
Removed personal link.
  • 3 weeks later...
BuddhaBar Collaborator

Didn't make a career change because there are a lot of benefits working in the health care system in Norway if you have a chronic disease. I get 24 days of fully paid sick leave each year and because I have a documented chronic disease my employee doesn't have to pay anything when I get sick. The welfare administration pay. There aren't a better place to work as a celiac.
However I changed other things. Like my style of clothes. And I generally stopped caring about what other people think of me. When I got diagnosed I think I realized for real that I can actually get diseases and that I'm mortal. 

Keight Enthusiast

Yes, BuddhaBar, I can relate! I thought I was bullet proof til mid 2019. Was a rude shock to discover my frailty. 

  • 5 months later...
DJFL77I Experienced
On 1/19/2020 at 1:59 PM, BuddhaBar said:

Didn't make a career change because there are a lot of benefits working in the health care system in Norway if you have a chronic disease.

i think i read norway has the highest % of celiac

  • 2 years later...
Kyndryl Rookie

I got diagnosed 8 years ago with celiac disease and now recently with colitis and gall bladder sludge. Have been in the hospital 4 times this year. Point is I wish I had walked away from my retail management job when I first got diagnosed to properly heal and figure out this autoimmune disease. I didn't really understand it. I just pushed forward with constant pain in the mornings and just got used to being in pain. 

Now I have enrolled in college and finishing up my bachelors degree in my 30's and so proud of myself for doing a career pivot. Focusing on my bloodwork and health and weight. It's been great to be at a place where I can control the food I cook everyday and I walk 2 miles each morning. Before my schedule was like 11 hours of my day at work or commuting to work and I wasn't putting my health first and was too tired to cook. I wish I knew now what I didnt know back then. I struggled with fatigue for such a long time and it took something dramatic like a juice cleanse for 2 weeks to get my body sorted out and kick my cravings to the curb and stop my reliance on coffee. 

Now I want to help people. But I want to have the freedom to have a flexible schedule and always put my health first.


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      Thank you for sharing your experience, Florence. It’s important to clarify, though, that proteins like zein in corn, panicin in millet, and kafirin in sorghum are not considered gluten and have not been shown to trigger the same autoimmune intestinal damage seen in celiac disease. Some people with celiac disease do report symptoms with certain gluten-free grains, oats, or other foods, but that reflects individual intolerance or sensitivity—not a proven “gluten-mimic” effect that damages the small intestine. Certified gluten-free oats are considered safe for most people with celiac disease, though a small subset may react to avenin. If specific foods consistently cause symptoms for you, it makes sense to avoid them personally, but it’s helpful for readers to know that these foods are still medically classified as gluten-free and generally safe for the broader celiac community.
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      It’s true that awareness of celiac disease can vary among physicians, particularly outside of gastroenterology, and many patients end up educating their own providers. Reaching out to someone you trusted for 25 years makes sense if you felt heard and supported. That said, celiac disease management often benefits from a team approach, including a knowledgeable primary care provider and, when needed, a gastroenterologist or dietitian familiar with gluten-related disorders. Advocating for yourself is not unreasonable—it’s part of managing a chronic condition. If your current provider relationship isn’t working, it’s appropriate to seek care where you feel respected and properly supported.
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      I understand why that feels concerning. Some Schär products use specially processed wheat starch that has had the gluten removed to meet strict gluten-free standards (under 20 ppm in the U.S. and EU), which is why they can legally and safely be labeled “gluten free” for people with celiac disease. However, wheat must still be listed in the ingredients and allergen statement because it is derived from wheat, even though the gluten protein has been removed. For individuals with a true wheat allergy, these products are not appropriate—but for those with celiac disease, properly tested gluten-free wheat starch is considered safe under current medical guidelines. That said, it’s completely reasonable to prefer products made without wheat starch if that gives you greater confidence, and clearer front-of-package communication could certainly help reduce confusion for shoppers.
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