Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

What now??

envy
 Share

Recommended Posts

envy Newbie
envy
Posted

I’m 23 and I’ve just been diagnosed. I really only have what’s online to help me figure all of this out. I have some questions that maybe someone could help me with!!

 

1. Are there any tell-tale ingredients on nutrition facts other than wheat?

2. Is it okay to occasionally eat something that contains gluten?

3. Why is everything gluten free so expensive?? 
4. Are there any quick gluten free snacks (Goldfish were my favorite!) that I can get from somewhere fast like a gas station? 
5. How serious is cross-contamination? i.e. I had gluten free pizza from Domino’s last night, but since there are a lot of ingredients including gluten around, does the “gluten free” thing just become obsolete? 
 

If anyone has any other tips for a freshly diagnosed celiac, let me know!! I’ve been having symptoms my entire life. Stool samples when I was 10, lactose intolerance diagnosis when I was a teenager, then previously accepting my symptoms as an adult and ignoring them until I couldn’t. Blood tests, colonoscopy, and endoscopy in tow, now here we are! I have been cutting out gluten as much as I can, but it’s hard to leave behind a lot of my favorite foods and restaurants. SAUCES HAVE GLUTEN?? It’s all so much to take into account even when you just want something to snack on. I appreciate this forum and site a lot! Thank you everyone for all your questions and answers to look back on for help!

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

Celiac.com Sponsor (A8-M):


trents Grand Master
trents
Posted
(edited)

1. Besides wheat, barley and rye also contain gluten. Look for terms like "malt flavoring". Also watch out for this in the allergen information section of the ingredient list: "manufactured in a facility or on equipment that also processes wheat" or similar statement. There is potential for cross contamination there.

2. Absolutely not okay to eat gluten containing food occasionally. If you do, you will continue to experience inflammation in the small bowel and prevent healing. Never purposefully eat anything you know to contain gluten. You will have enough to deal with in the area of cross contamination without purposely ingesting gluten.

3. Gluten free foods are expensive for a number of reasons. Mostly it's because it must be produced on dedicated equipment. Also because it must be tested to be gluten free and finally, the ingredients that go into it are more expensive. Also, there isn't the volume of sales seen with conventional food. However, you don't need to buy "gluten free" food in order to eat gluten free. But you would have to focus on fresh food instead of processed food, cooking from scratch, and eating simple instead of pre-made things that have tons of ingredients, coatings and flavorings. Fresh meat, fresh vegetables and fruit.

4. Quick snacks? Yes. Plain potato chips and Fritos come to mind. You must become and ingredient reader, however.

5. How serious is cross contamination? That kind of depends on how sensitive you are to gluten and can only be answered by your personal experience. Two celiacs will react very differently to Dominos gluten-free pizza.

Yes, sauces can definitely have gluten and many do. Spices as well. Almost all canned soups have gluten. It is a cheap thickener. Most soy sauce has gluten.

 

Edited by trents
Scott Adams Grand Master
Scott Adams
Posted

The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping.

It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.

 

 

 

envy Newbie
envy
Posted
  • Author
53 minutes ago, Scott Adams said:

The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping.

It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.

 

 

 

Thank you so much!! I’ve been trying to look for ingredients and nutrition facts on things but sometimes it’s tougher than it just saying “wheat”. These are super helpful! 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,521
    • Most Online (within 30 mins)
      7,748
    ripp1245
    Newest Member
    ripp1245
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Feeling ill

      By knitty kitty · Posted

      @Whyz, I take a combination of Thiamin (Benfotiamin), B12 Cobalamine and Pyridoxine B6 for my pain and headaches.  Really works well without hurting the digestive tract.  Riboflavin B2 also helps with migraines.  Most newly diagnosed people have vitamin and mineral deficiencies.  Check with your doctor and nutritionist.   If you follow the updated gluten challenge guidelines, you can wait until two weeks (minimum) before your appointment, then eat lots of gluten, like six slices of gluten containing bread or "name your poison".   Here's the Updated Gluten Challenge Guidelines: Recommended intake of gluten should be increased to 10 grams of gluten per day for at least two weeks. Or longer. While three grams of gluten will begin the immune response, ten grams of gluten is needed to get antibody levels up to where they can be measured in antibody tests and changes can be seen in the small intestine.   Keep in mind that there are different amounts of gluten in different kinds of bread and gluten containing foods.  Pizza crust and breads that are thick and chewy contain more gluten than things like cake and cookies.   References: https://www.beyondceliac.org/celiac-disease/the-gluten-challenge/ And... Evaluating Responses to Gluten Challenge: A Randomized, Double-Blind, 2-Dose Gluten Challenge Trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7878429/?report=reader  "In our study, limited changes in Vh:celiac disease (villi height vs crypt depth - aka damage to the small intestine)  following 14-day challenge with 3 g of gluten were observed, in accordance with Sarna et al.  While the 3 g dose was sufficient to initiate an immune response, as detected by several biomarkers such as IL-2, the 10 g dose was required for enteropathy within the study time frame. Based on our data, we would suggest that gluten challenge should be conducted over longer durations and/or using doses of gluten of ≥ 3 g/day to ensure sufficient histological change can be induced." Keep us posted on your progress!
    • Scott Adams
      Advantages vs. Disadvantages of having an official Celiac diagnosis

      By Scott Adams · Posted

      I don't believe that existing life insurance policies require such notifications--health checks are typically done before such policies are obtained. I believe it would primarily affect any new policy you get, and perhaps any policy renewal.
    • Scott Adams
      Feeling ill

      By Scott Adams · Posted

      You could go gluten-free now, and then start eating lots of gluten for at least 2 weeks before your endoscopy--just be sure to tell your doctor about this beforehand. If your symptoms go away on a gluten-free diet, it is further evidence of celiac disease and/or non-celiac gluten sensitivity.  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.  
    • JA917
      How many grams is there in one slice of wheat bread?

      By JA917 · Posted

      If I'm not mistaken, you need to count by the grams of GLUTEN, not the gram weight of the bread.  So, instead of counting each slice of bread as 35 grams, it would be counted as 2 grams, so that's why the recommendation is 5 slices a day = 10 grams.  One of the moderators can correct me if I'm wrong on that!  
    • JA917
      Advantages vs. Disadvantages of having an official Celiac diagnosis

      By JA917 · Posted

      Question re: life/health insurance: if you're already under these policies, do you have to notify them if you receive an official diagnosis, or is that only for new policies?  I have had two active term life insurance policies for many years that I pay a set amount into.  And my employer covers my health insurance.  So, do I need to let them both know if I do become officially diagnosed?  I'm glad I read this, because that would certainly be marked off in the "disadvantage" box for me!
×
×
  • Create New...