Recently Diagnosed

[NewToGF89]

I am new to the gluten free diet, recently diagnosed about 2 months ago. They finally caught a flare up and properly diagnosed me. My first question is, where do I start food wise? I have ordered from online and some grocery stores near me. Most of the stuff I have bought is frozen or for kids. I am 31 and feel like I should be eating more "grown up food". Does all of the food I eat have to be certified gluten-free or are somethings naturally gluten-free, spices for example. I was also told that most gluten-free food must be kept cold due to it spoils faster than non gluten-free food. Is this true? Are the more "expensive" gluten-free items better then the generic brands or cheaper versions, for example breadcrumbs. I have seen different brands that say gluten-free on them in the gluten-free isle and with the regular breadcrumbs. 

How long does it take to get fully into the swing of gluten-free? I still catch myself cheating or giving into my nonGF cravings.

 

Thank you so much for you help! I'm sure Ill be asking a lot of questions during this next chapter of my life.

[Scott Adams]

Welcome to the forum! With all the great gluten-free products available hopefully you will not need to cheat on your diet, and we definitely don't recommend doing that because the health consequences can be pretty bad, even if you did not have severe symptoms, which it sounds to me like this might be true in your case.

It is up to you whether or not you want to eat only certified gluten-free products, but as long as they say "gluten-free" on the package, they should be safe for your diet. Those with the skin condition dermatitis herpetiformis or are super sensitive often go the certified gluten-free route, but the products can be more expensive than regular ones.

Also, you can eat naturally gluten-free products, of course, and on ingredient labels in the USA "wheat" must be listed as an allergen, usually at the end of the ingredients, for example: Contains Wheat. You will want to look for this. Unfortunately this alone does not mean a product is gluten-free because the labeling laws did not include barley or rye disclosure.

This topic might be helpful to you:

 

[Awol cast iron stomach]

The damaged body often is use to that state and is why you are drawn to craving the foods. Resist.Once you begin to heal it should improve.

Initially on the forum we encourage the newly diagnosed to stick with basic s not packaged/processed foods even gluten-free. The idea is facilitate healing and get optimal nutrients. Meat, fruit, veggies. 

Some of us as we start the diet the confused immune system will begin to flag other ingredients or foods as new intolerances. The immune system doesn't just shut off it slowly winds down. It continues to patrol for gluten which is why you must resist cheating as the body will stay in a flared state.

When people start feeling better can vary. For myself it was 2 years and 4 months . Some start feeling better in a few months. 

I started with smoothies and soups as they were easier for me to digest. I had to keep a food journal to look for other intolerances. I had 13 initially. I kept with fruit, veggies, nut butter, cow free milk, chicken. Then added more gradually.

Good luck