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

Kitchen Organization

frances

By frances
in Coping with Celiac Disease

Recommended Posts

frances Newbie
frances
Posted

Forgive me if this has been covered before. I have a 3 year old that is gluten/corn/cowmilk intolerant. We have been at this for a while. I would love to throw everything out of the house that she is intolerant to but that hasn't happened yet.

It has been challenging to learn to cook for her but we are doing okay. I do all the cooking. I keep food, snacks, etc. in strategic places so that my husband knows what is acceptable for her to have. He doesn't know how to cook for her, and neither do any extended family members. She is only 3, so she is only responsible for her diet as a 3 year old would be. I am concerned that if something happened to me or I was out of commission for a time; that no one could step in and cook for her properly.

We live in a remote area - very difficult to find ingredients to cook with; or prepared foods that she can have. I have been putting together a notebook (with plastic sleeves) where I am putting labels from ingredients, convenience foods, etc. I am listing where I purchased the items, the cost, cross-referencing recipes, - generally how to use them. Am I reinventing the wheel?

Is there a resource already available that would help me catalogue ingredients and convenience items and provide the necessary information so someone else besides myself could understand what to purchase and how to prepare it? Am I nuts?

:unsure:

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

Celiac.com Sponsor (A8-M):


Smunkeemom Enthusiast
Smunkeemom
Posted

I am currently writing my own database to do that, I have no clue if there is another one out there commercially available.

I have a notebook like you talked about (okay big confession I have 4)

I have been thinking lately about having a Saturday where I teach hubby how to cook all the gluten free stuff the girls eat, and go through labels with him to make sure he knows what he is looking for, but I haven't done it yet.

You might try putting everything in a spreadsheet on your computer, if you are an organization freak like me, it looks better than the notebooks.

frances Newbie
frances
Posted
  • Author
I am currently writing my own database to do that, I have no clue if there is another one out there commercially available.

I have a notebook like you talked about (okay big confession I have 4)

I have been thinking lately about having a Saturday where I teach hubby how to cook all the gluten free stuff the girls eat, and go through labels with him to make sure he knows what he is looking for, but I haven't done it yet.

You might try putting everything in a spreadsheet on your computer, if you are an organization freak like me, it looks better than the notebooks.

Smumkeemom:

Thank you so much! So I'm not crazy. We haven't met anyone in real life that is doing what we are doing - noone has a clue as to what happens to my daughter if we don't stick to this diet. It's just good to know that I am not the only one dealing with this.

I am planning to organize mine on the computer but haven't quite figured out how yet - my husband won't touch the computer so it will be for me.

Smunkeemom Enthusiast
Smunkeemom
Posted
Smumkeemom:

Thank you so much! So I'm not crazy. We haven't met anyone in real life that is doing what we are doing - noone has a clue as to what happens to my daughter if we don't stick to this diet. It's just good to know that I am not the only one dealing with this.

I am planning to organize mine on the computer but haven't quite figured out how yet - my husband won't touch the computer so it will be for me.

haha, you know, people do think I am crazy. I have a special sponge for my counter and a different one for my gluten free dishes and another for my gluten dishes and yeah, I am a nut.

(they are all color coded too)

I memorized the forbidden ingredients list in my sig (from celiac.com) and I have little "food folders" that go where my girls go, that has a page about celiac, and then a page of safe foods, and another of foods to NEVER even let them touch, then behind that it's got the gluten free menus for some fast food places (in case there is an emergency and they need food) they take them everywhere, I let them color the outside and put stickers on them LOL

yeah, I might be a nut, but my kids are always going to have info with them so they can eat right.

EDIT: I forgot about the fact that I carry a USB drive with all the info with me, so I can print it out if need be (of course I have to get ahold of a computer and printer) and also it's all on my palm pilot.... yeah, I told you.. people think I am a nut.

I am working on making my own dining cards.........

acousticmom Explorer
acousticmom
Posted
Is there a resource already available that would help me catalogue ingredients and convenience items and provide the necessary information so someone else besides myself could understand what to purchase and how to prepare it? Am I nuts?

:unsure:

When my son was diagnosed with celiac disease, I started working on a database like that. But I never finished it, since he's twelve and good at reading labels and helping cook, and hubby and extended family have been learning this stuff along with me. (After reading how many people deal with unsupportive families, I tell them all the time what a blessing they are!!)

Anyway, I've considered finishing the database and marketing it online, just not sure how many people are as nuts/anal as me! But it's such an overwhelming amount of info, and so hard to communicate to others. . .

Would such a tool be helpful if it were inexpensive? I'd love your thoughts.

Carol

Smunkeemom Enthusiast
Smunkeemom
Posted
When my son was diagnosed with celiac disease, I started working on a database like that. But I never finished it, since he's twelve and good at reading labels and helping cook, and hubby and extended family have been learning this stuff along with me. (After reading how many people deal with unsupportive families, I tell them all the time what a blessing they are!!)

Anyway, I've considered finishing the database and marketing it online, just not sure how many people are as nuts/anal as me! But it's such an overwhelming amount of info, and so hard to communicate to others. . .

Would such a tool be helpful if it were inexpensive? I'd love your thoughts.

Carol

I am almost done with mine, it should be commercially available by June of next year (gotta let people test if first)

I wonder though with so many people having other "food issues" if a gluten free one is enough? It seems like I really need to work on ones for all kinds of intolerances, but then my goal of June 07 would have come and gone before I could get it ready :(

acousticmom Explorer
acousticmom
Posted
I am almost done with mine, it should be commercially available by June of next year (gotta let people test if first)

I wonder though with so many people having other "food issues" if a gluten free one is enough? It seems like I really need to work on ones for all kinds of intolerances, but then my goal of June 07 would have come and gone before I could get it ready :(

It's hard to know where to stop, since so many food intolerances can be intertwined, with or without celiac disease. Best of luck!

Carol

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

Celiac.com Sponsor (A8-M):


frances Newbie
frances
Posted
  • Author

Wow! Thank you both for your replies. I would be satisfied with a program of some kind for gluten if I knew that down the road there would be 'plugins' for other food issues. Or gluten/dairy and updates later. It seems complicated to me as I am not that computer savvy.

We do pretty good at avoiding gluten/cow milk. Corn seems harder to avoid - and getting harder all the time.

Smunkeemom Enthusiast
Smunkeemom
Posted
Wow! Thank you both for your replies. I would be satisfied with a program of some kind for gluten if I knew that down the road there would be 'plugins' for other food issues. Or gluten/dairy and updates later. It seems complicated to me as I am not that computer savvy.

We do pretty good at avoiding gluten/cow milk. Corn seems harder to avoid - and getting harder all the time.

good to know, thanks for the input.

angel-jd1 Community Regular
angel-jd1
Posted

I know of one lady who had a toddler. She would label each safe piece of food with a stickey label. She might have a fruit leather and it would have a sticker on it that said "Gabby's Snacks". Her little girl knew that if it had this sticker, then it was safe and it was hers to eat.

A system like this would be helpful if you ever had to go somewhere, had a babysitter, or hubby was watching the little one. The toddler would know on her own that her snacks were safe if they had the sticker. Could be a little expensive to label the food, but if you only did this when absolutely necessary. Or even just kept a small stash of things labeled for when dad was "on duty", it could be helpful for all.

-Jessica :rolleyes:

taz sharratt Enthusiast
taz sharratt
Posted

i kinda feel the same but its just me who is intolerant and everyone is fine so im allways wanting thier food or they are wanting mine.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,133
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    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

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
×
×
  • 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.