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thebanker Newbie
thebanker
Posted

I've been gluten free for only two days and I've been really worried about how to make the correct food choices and eating out. I've read several posts tonight and my mind is at ease. Being new to the celiac world, this forum is extremely helpful.

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jerseyangel Proficient
jerseyangel
Posted
I've been gluten free for only two days and I've been really worried about how to make the correct food choices and eating out. I've read several posts tonight and my mind is at ease. Being new to the celiac world, this forum is extremely helpful.

Hi and welcome to the board :)

I'm glad you found us--keep reading, you will find a wealth of information and a great bunch of caring people who will be happy to answer any questions you have. :)

Ashley Enthusiast
Ashley
Posted

Welcome here!

Glad you really like this place :) , it's almost like an encylcopedia of knowledge about Celiac, gluten, and its effects on the mind, body, and soul. It's a helpful place.

Need any help, fear not to ask! Most are friendly, epesically if they can steer a person from making a terrible decision and consuming gluten. :blink:

Feel free to PM me if you need.

-Ash

Carriefaith Enthusiast
Carriefaith
Posted

Welcome :) If you you need any meal ideas or recipes check out this thread:

Open Original Shared Link

taz sharratt Enthusiast
taz sharratt
Posted
I've been gluten free for only two days and I've been really worried about how to make the correct food choices and eating out. I've read several posts tonight and my mind is at ease. Being new to the celiac world, this forum is extremely helpful.

this forum is a must for the newly diagnosed as it does contain things i personally would have never thought about excludeing from my diet. keep at it as it only gets easier to pick the thing you know are good for you and safe. everyone here is in the same boat and we all need ecouagement and some sympathy and its allways best from people who understand and KNOW what its like to live in a gluten free world. best of luck.

I've been gluten free for only two days and I've been really worried about how to make the correct food choices and eating out. I've read several posts tonight and my mind is at ease. Being new to the celiac world, this forum is extremely helpful.

oh and welcome!

tarnalberry Community Regular
tarnalberry
Posted

Welcome to the board! Glad you're finding it useful! :-)

ArtGirl Enthusiast
ArtGirl
Posted
it's almost like an encylcopedia of knowledge about Celiac, gluten, and its effects on the mind, body, and soul. It's a helpful place.

I spent all my free time for about three weeks after I discovered this forum, and am still often here searching and reading old posts. There is such a wealth of information. Most of my questions and concerns have been answered by and expanded on by others and I've been "saved" from the trial-and-error method of determining safe foods and brands.

I recently checked out a newly published celiac book from the library - Celiac Disease, a hidden epidemic by Peter H.R. Green, MD. (director of the Celiac Disease Center and Columbia Univ.) and Rory Jones (a science writer of health and medical topics). After reading through it I found that I knew very nearly everything written in the book, and then some (okay, there were a few things I didn't know already). By the way, celiac.com was mentioned in the authors' list of references.

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DingoGirl Enthusiast
DingoGirl
Posted

Welcome! You've found the best place to be. Very very helpful and informative. Keep reading and learning, and realize there could be some ups and downs...but you will stabilize and will feel so much better. And seriously, I think most people on this board who've been here any length of time know more than DOCTORS - - doctors don't live it, WE do.

Keep reading and learnign and you'll do great. :)

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    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

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    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

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    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
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