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

Gluten -- I Cheated And It Was So Good

grantschoep

By grantschoep
in Coping with Celiac Disease

Recommended Posts

CarlaB Enthusiast
CarlaB
Posted
The best gluten-free hamburger bun I've ever had was from Grandma Ferndons. Not *exactly* like a regular wheat one, but soft, fluffy and delicious.

The drawback--$20 shipping :angry: But sometimes...

Hmm, for $20 I'll take the porterhouse!! :D

It's true what they say, you don't know what you've got 'til it's gone...

Sorry you're missing out on lattes. I would be non-functional without my cardboard cup full of caffeine. Can you do those Coffeemate type flavored liquid creamers? A little goes a long way. I'm not a big fan, but i did use them when I treated myself to coffee during the temporary lactose intolerance phase of my recovery. They're probably even worse for you than dairy, corn syrup, artificial flavor and all...

I'll pray for a speedy recovery!

No, coffeemate has casein :( I had found Vance's Dari-free and liked it very much. It actually would probably make a good latte. However, because of my adrenal fatigue/burnout (you might google it since you "need" coffee!) I can't have caffeine (or even decaf), sugar or alcohol. Being gluten-free/cf will seem EASY once I'm able to get off my current diet, which is meat, eggs, veggies, no more than 1 fruit per day (sugar), 2 servings starchy carb per day. No processed food. It's very boring, but I'm finally making some progress. Once I'm better, I'll probably only go back to one cup on Sunday ... don't want this to happen again!! And think I'll have a gluten-free donut with that cup of coffee!! They know my name at Starbucks, so this was quite a change for me!

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

Celiac.com Sponsor (A8-M):


  • Replies 87
  • Created
  • Last Reply
eKatherine Apprentice
eKatherine
Posted

If I was in the mood for a hamburger on a bun, I would use a Kinnikinnock "englsh muffin", which is a lot more like a roll in texture than an english muffin. I would slice it in three slices, and put the middle back for toast some morning.

taz sharratt Enthusiast
taz sharratt
Posted
So I hate to ask but has anyone else done this?

Basically I have been good and clear of gluten for about a year now. And then the other day I just odrered a bucket of KFC.. and about 1 hour later I order a regular pizza.

What the heck was I doing??? I'm "mostly" feeling ok, but just wondering if anyone else has done something stupid like this.'

sorry havent read the relps on this, i have - i put my handss up- i sat there with chocolate bicuits and garlic breads and all sorts of poop, but MANN did i pay for it big time!!!! its not good doing this but i think we all need release at some point, itys just a piity we suffer so bad to have an indulgence and a major freak out and abstanance of mental state. good luck. its not worth partying for a couple of mins for a couple days of crap. but by the way i still managed to do it but i swear no more, or so she says. :ph34r:

miles2go Contributor
miles2go
Posted

i sat there with chocolate bicuits and garlic breads and all sorts of poop

Aha, Taz, you got that down just right!

eKatherine Apprentice
eKatherine
Posted

Well I just fell off the Paleo wagon last night, had two bowls of Dora the Explorer cereal that I finally found at walmart, that stuff is great!

All-about-March Newbie
All-about-March
Posted
I think I could be completely content to live gluten-free if there were just some normal textured bread/buns/rolls. When I was younger my grandmother would always make homemade rolls for the holidays. I would sit at the table and butter roll after warm spongy roll. It got to the point nobody would pass the rolls to me without first announcing "Richard wants the rolls, does anybody else want one before he finishes them?"

If I had a food science degree (is there such a thing?) I would make it my life's mission to replicate that delicate texture and chew. :)

Until that day you'll find me adding Xanthan gum... 1 tsp. at a time... :(

Agree with you on the gluten-free life with normal textured breads - it is where I seem to be struggling the most. If ever you do manage to replicate it....be sure to share it!! ;) And then sell it to make your millions. If I had the resources I would experiment as well, but not possible at this time. And since any store bought loaves I have tried are awful and have the texture of slightly dried out play-doh, I am just avoiding bread altogether. But oh do I miss it....almost enough to have another burger....almost.

Matilda - I also cannot seem to get the hang of multiple quotes. Like you said about reacting to gluten, I would rather know that I have reactions than be asymptomatic - makes it easier to stick to the diet when you FEEL the consequences rather than just 'know' that you are doing damage. In hindsight though, I think maybe I did have some symptoms, just not extreme or it may even be possible that I just lived with it for so long that I thought it was a normal existence. Hopefully as I stick to the diet (without anymore cheats), I will feel better and better as time goes on - which does happen eventually right???

2wheels4eyes Explorer
2wheels4eyes
Posted

Haven't been around here for a while but couldn't resist reading this whole thread. I've been gluten-free for almost 2 months and never thought I really had the "brain fog" everyone talks about (I'm in a Ph.D. program--my brains are my livelihood). Until, that is, I went out for Mexican buffet (!!!) a week ago with a well-meaning friend who suggested the place as low gluten. I was careful, but what does that mean at a Mexican buffet? I spent the afternoon totally spaced out. So, alas, there's truth to the brain fog thing after all.

I'm planning a gigantic gluten fest for once my degree's done though and I've got a few days to live with my spaced-out, air-filled consequences. (High on the list: a corner slice blondie from Blondie's cafe in St. Paul.)

Funny, but at the start of this diet, I never really would have considered myself a "bread/pasta/pastry/carb person"--my cravings ran more to peaches and salad and miso soup. I'd go weeks without bread or pasta and things and never miss them. Now after two months of this though, the smell of onion rings frying, pizza baking, or even those terrible buns from the sub chains has me ready to kill for a bite. Who would have thought I'd sink so low? Me, of the whole-grain granola-and-co-op set.

All those gluten-free cornstarch and rice flour proxies create a fog of their own, I say.

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

Celiac.com Sponsor (A8-M):


TriticusToxicum Explorer
TriticusToxicum
Posted
I'm planning a gigantic gluten fest for once my degree's done though and I've got a few days to live with my spaced-out, air-filled consequences. (High on the list: a corner slice blondie from Blondie's cafe in St. Paul.)

(heard over megaphone)... step away from the edge, and for God's sake put down that blondie!

:P

wozzy Apprentice
wozzy
Posted

I've never blatantly cheated but I have not investigated the ingredients of something. It's never been anything like bread or pasta, but at restaurants, I have on occasion just assumed something was gluten free. I think that's more of a lazy/sick of asking the same questions issue, though.

Sometimes I eat at this mexican place that I'm not sure is safe. I never seem to get sick and since I've been going there for so long, I'd feel dumb asking. The language barrier doesn't help either.

TriticusToxicum Explorer
TriticusToxicum
Posted

:blink::blink::blink:

OK I take back everything I've said or insinuated about wanting to cheat. All this talk of cheating has finally caught up to me. I visited by the gluten fairy today. :angry: I don't know how/when/where she did it, but BLECK! I feel like cr*p. Now I remember why I'm on this diet in the first place...and I'll be "remembering" :angry: tomorrow, and the next day, and probably a few days after that... :(

I had lunch at my parent's house, and I must have gotten CC'd. My mom is very careful, as my sister and I are both diagnosed with celiac disease. Mom carries the gene (asymptomatic, negative biopsy/bloodwork) and feels awful that she passed it on to us, so she does everything she can to make family meals harmless. I can't pin it down, but I'm sure there was a crumb involved. I HATE CRUMBS!

I am a crumb Nazi. My kids, even as young as they are, notice it. My 4 yr old responds to my requests that she keep her graham cracker crumbs on her plate by saying, "Daddy, you shouldn't be afraid of crumbs". Then I have to re-run the "even Superman has Kryptonite..." lesson. That's a fun story - anytime I can compare myself to the man of steel I embellish a bit...for the kids ya know ;)

So, once again, over the megaphone, "DON'T DO IT, IT'S NOT WORTH IT!" :)

If you do it, you'll remember why you DON'T DO IT! How's that for logic? :huh:

CarlaB Enthusiast
CarlaB
Posted
Haven't been around here for a while but couldn't resist reading this whole thread. I've been gluten-free for almost 2 months and never thought I really had the "brain fog" everyone talks about (I'm in a Ph.D. program--my brains are my livelihood). Until, that is, I went out for Mexican buffet (!!!) a week ago with a well-meaning friend who suggested the place as low gluten. I was careful, but what does that mean at a Mexican buffet? I spent the afternoon totally spaced out. So, alas, there's truth to the brain fog thing after all.

I'm planning a gigantic gluten fest for once my degree's done though and I've got a few days to live with my spaced-out, air-filled consequences. (High on the list: a corner slice blondie from Blondie's cafe in St. Paul.)

Funny, but at the start of this diet, I never really would have considered myself a "bread/pasta/pastry/carb person"--my cravings ran more to peaches and salad and miso soup. I'd go weeks without bread or pasta and things and never miss them. Now after two months of this though, the smell of onion rings frying, pizza baking, or even those terrible buns from the sub chains has me ready to kill for a bite. Who would have thought I'd sink so low? Me, of the whole-grain granola-and-co-op set.

All those gluten-free cornstarch and rice flour proxies create a fog of their own, I say.

Don't go for the gluten!!!! Namaste makes great blondies!!!

:blink::blink::blink:

OK I take back everything I've said or insinuated about wanting to cheat. All this talk of cheating has finally caught up to me. I visited by the gluten fairy today. :angry: I don't know how/when/where she did it, but BLECK! I feel like cr*p. Now I remember why I'm on this diet in the first place...and I'll be "remembering" :angry: tomorrow, and the next day, and probably a few days after that... :(

I had lunch at my parent's house, and I must have gotten CC'd. My mom is very careful, as my sister and I are both diagnosed with celiac disease. Mom carries the gene (asymptomatic, negative biopsy/bloodwork) and feels awful that she passed it on to us, so she does everything she can to make family meals harmless. I can't pin it down, but I'm sure there was a crumb involved. I HATE CRUMBS!

I am a crumb Nazi. My kids, even as young as they are, notice it. My 4 yr old responds to my requests that she keep her graham cracker crumbs on her plate by saying, "Daddy, you shouldn't be afraid of crumbs". Then I have to re-run the "even Superman has Kryptonite..." lesson. That's a fun story - anytime I can compare myself to the man of steel I embellish a bit...for the kids ya know ;)

So, once again, over the megaphone, "DON'T DO IT, IT'S NOT WORTH IT!" :)

If you do it, you'll remember why you DON'T DO IT! How's that for logic? :huh:

Richard, getting glutened by cc is not the same as purposefully cheating!!! Sorry you're sick. Be sure to drink enough. Propel helps me immensely.

mamaw Community Regular
mamaw
Posted

Richard

Hope you get feeling better real soon.

mamaw

TriticusToxicum Explorer
TriticusToxicum
Posted
Richard

Hope you get feeling better real soon.

mamaw

Thanks, I'm well enough to be at work. I'm not slacking off, really... :ph34r:

Archived

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

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


  • Member Statistics

    • Total Members
      131,899
    • Most Online (within 30 mins)
      7,748
    dcarter1682
    Newest Member
    dcarter1682
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.