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

Hello - I'm New

Ada

By Ada
in Coping with Celiac Disease

Recommended Posts

Ada Newbie
Ada
Posted

Hello, I was diagnosed with Celia recently and being trying to be gluten free for 3 weeks.

I thought it would be easier, but it's being hard especially to get use to this diet, especially in

the mornings. I miss my bread and pizza. There're not much choices out there.

How are you guys coping with this?

Thanks.

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

Celiac.com Sponsor (A8-M):


Ursa Major Collaborator
Ursa Major
Posted

Hi Ada, and welcome to this board. I am glad you were diagnosed, as now you can get well. It takes a while to get the hang of the diet, but you'll be fine.

Check out Nini's 'newbie survival kit', it has a lot of valuable information, that will help you know what to eat, what shampoo, conditioner, lipstick etc. is safe and a whole lot more. Here is the link: Open Original Shared Link. Scroll down to the bottom to find the links to the kit.

You can still eat bread and pizza, just gluten-free ones. See if your local grocery store has a gluten-free section, if not, check your health food store. You can also order many things online.

And of course, a lot of food is naturally gluten-free, like meat, vegetables, eggs, fruit, nuts, seeds etc. Why not eat bacon and eggs and a fruit salad for breakfast? Or buckwheat pancakes.

It will get easier, I promise.

happygirl Collaborator
happygirl
Posted

Ada,

Welcome to the board! This can be very overwhelming. Celiac is a strange disease.

Luckily, there are a lot of products out there. Some areas carry more. Where do you live? Do you live near a Whole Foods?

Have you looked online at www.glutenfreepantry.com, glutenfreemall.com, or allergygrocer.com?

Tinkyada rice based pasta is a great gluten free pasta that many on here love, myself included.

Whole foods has a great line of gluten free baked products, including breads, rolls, pizza crusts, etc.

Kinnicknick also has many great gluten-free products.

Check out some of those sites---you will see LOTS of great gluten free brands. Some are better than others...a lot depends on personal preference.

Hope this helps. Let us know specifically what you are looking for and people will chime in with their favorite brands. Let us know if you have questions on things you see!

Laura

Creative-Soul Newbie
Creative-Soul
Posted

Just wanted to say "Welcome!" This will get easier as time goes by and you learn more about the diet and going Gluten free as a whole. You're going to have to be willing to adjust a bit from the onset...that made things much easier for me. What helps the most is concentrating on what I CAN eat, instead of what I CAN"T. And when I get the urge to feel sorry for myself (which still happens sometimes!), I just remember what horrible symptoms I get and/how awful I feel when I eat a particular food... the urge disappears in no time flat!

Guhlia Rising Star
Guhlia
Posted

Welcome! As everyone else said, it gets easier over time. Now it's second nature to me. Gluten-filled goodies don't even look good to me anymore. I'd much prefer to eat my fresh baked gluten-free treats. I would definitely recommend getting yourself a few gluten free cookbooks to start out... Don't let a few failed recipes scare you off. I personally recommend Incredible Edible Gluten Free Foods for Kids by Shari L. Sanderson, incredibly easy recipes that turn out incredibly well. I also love The Gluten Free Gourmet Cooks Fast and Healthy by Bette Hagman, this book has the absolute best pizza recipe I've ever found (gluten free or gluten filled). The pizza recipe also makes fantastic bagels, rolls, pizza, and mini pizzas. Yum! You can likely make all of your old recipes gluten free. Whenever it calls for flour, use Bette Hagman's rice flour blend (you'll want to mix this up fresh to save tons of money): 3 parts white rice flour, 2 parts potato starch, 1 part tapioca starch... Add 1 teaspoon per 1 to 1-1/2 cups of flour blend. I still use all my old recipes and just sub this flour blend for all purpose flour. They turn out fabulous AND they don't make me sick like they did pre-gluten-free...

If you're really struggling with the diet, try finding the book Living Gluten Free for Dummies. It's one of those yellow and black dummies books. It has some great information and it's a very easy read, great book.

I also use allrecipes.com and epicurious.com for recipes... They have some naturally gluten free recipes as well as some that I sub gluten free ingredients in.

Someone around here has the list of companies that will list gluten on their labels... Kraft is one of those companies, they will list wheat, barley, rye, or oats on the label. Wal-mart's Great Value brand says "gluten free" right on the container if it's gluten free, they'll even tell you if it's produced in a facility with wheat.

Shopping online will also probably help you greatly in the beginning... I love Kinnikinnick.com for my flours, cookies, and bagels. I use shopbydiet.com for everything else. Try Tinkyada pasta if you're a pasta lover.

Chin up, it'll get easier.

white Newbie
white
Posted
Hello, I was diagnosed with Celia recently and being trying to be gluten free for 3 weeks.

I thought it would be easier, but it's being hard especially to get use to this diet, especially in

the mornings. I miss my bread and pizza. There're not much choices out there.

How are you guys coping with this?

Thanks.

Hi Ada - swelcome!

Playing safe with limited variety was important for my husband. We worried about the variety too but every time he tried something, pain was there. At the beginning we thought we could do this diet, but as time passed we learned that he had to avoid milk/cheese/yogurt, soy, red meat, egg, nightshades...etc. since his intestines were sensitive. So, I tried to create new recipes with only few ingredients.

now, he likes "quinva" and "rice pasta" and never has any pain after eating those.

I believe, when he gets better, variety will be there!

SchnauzerMom Rookie
SchnauzerMom
Posted

Hi, I'm glad you joined us. My hubby and I have been gluten free since the middle of October. We weren't diagnosed with celiac but we discovered that gluten is definitely a problem for both of us. We both feel so much better without it. We loved breads and most baked things. I'm learning to make things with alternative flours. The taste is different from wheat flour but it's still good and getting better. An acquired taste, I think. I like quinoa, amarath, sorghum and tapioca flours the best so far. Brown rice flour and potato starch are good too. I have a gluten free cookbook but I have discovered that I can still use my old receipes. In fact, I like them better than the gluten free cookbook.

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

Celiac.com Sponsor (A8-M):


Mary Contrary Rookie
Mary Contrary
Posted

Hi and I'm really new to this too...and my H is just awesome, he just goes along with whatever I cook and is more than willing to make adjustment so i don't have to try and make two dinners, we are both pretty much on our own for breakfast and lunch, but dinner is a big deal for us.

It hasn't been too hard, been doing it for 2 months now...and I'm going to try making a gluten free pizza as soon as my digestive problems settle down..tomato sauce plays hell with my bowels at the mo, must be too much acid..and good god, I won't be eating popcorn again anytime soon either.:rolleyes:

Creative-Soul Newbie
Creative-Soul
Posted
Hi and I'm really new to this too...and my H is just awesome, he just goes along with whatever I cook and is more than willing to make adjustment so i don't have to try and make two dinners, we are both pretty much on our own for breakfast and lunch, but dinner is a big deal for us.

It hasn't been too hard, been doing it for 2 months now...and I'm going to try making a gluten free pizza as soon as my digestive problems settle down..tomato sauce plays hell with my bowels at the mo, must be too much acid..and good god, I won't be eating popcorn again anytime soon either.:rolleyes:

Hi, Mary! Glad to have you here as well. You are so fortunate to have a spouse that is so supportive of you! You are doing the right thing in taking it slow and allowing your system to heal first before tackling more complex/processed foods; it's best to keep things as simple as possible at first. Good luck with everything, and feel free to ask away if you need to! It's also great to go through all of the older posts...I find most of the answers to the questions that I have (that is, if you have the time to) that way.

Mary Contrary Rookie
Mary Contrary
Posted
Hi, Mary! Glad to have you here as well. You are so fortunate to have a spouse that is so supportive of you! You are doing the right thing in taking it slow and allowing your system to heal first before tackling more complex/processed foods; it's best to keep things as simple as possible at first. Good luck with everything, and feel free to ask away if you need to! It's also great to go through all of the older posts...I find most of the answers to the questions that I have (that is, if you have the time to) that way.

thank you so much, I have been checking out many topics..some make me laugh and some almost make me cry...but it is wonderful to know there are so many of us out here with the same problems...I just figure it isn't a life threatening disease if one takes care of themself...so I know I'll adjust...but I sure found out I need to stay away from peanuts for awhile...Good Lord !!! :rolleyes: ate some last night and am paying dearly for it today...

grannynanny Rookie
grannynanny
Posted

PEANUTS????????????????????!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

daffadilly Apprentice
daffadilly
Posted

Peanuts - for some weird reason I cannot eat roasted canned peanuts - they make me sick every time. BUT I have no problems with my Smuckers All Natural Peanut Butter. I have a lot of food allergies, so I usually accept these things & go on. I can eat all other kinds of roasted nuts with no problems, so I do not know what the problem with peanuts are. I think maybe mold, cross contamination or golly who knows what!!

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Blood tests for thiamine are unreliable. The nutrients from your food get absorbed into the bloodstream and travel around the body. So, a steak dinner can falsely raise thiamine blood levels in the following days. Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte...
    2. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine?
    3. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine. Legumes (beans) do contain thiamine. Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and Cobalamine B12 are mostly found in meats. Meat, especially organ...
    4. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc. Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food....
    5. Scott Adams
      - Scott Adams replied to Russ H's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Anti-endomysial Antibody (EMA) Testing

      That is interesting, and it's the first time I heard about the umbilical cord beings used for that test. Thanks for sharing!
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,870
    • Most Online (within 30 mins)
      7,748
    KABoston
    Newest Member
    KABoston
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine.  Legumes (beans) do contain thiamine.  Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and  Cobalamine B12 are mostly found in meats.  Meat, especially organ meats like liver, are the best sources of Thiamine, B12, and the six other B vitamins and important minerals like iron.   Thiamine has antibacterial and antiviral properties.  Thiamine is important to our immune systems.  We need more thiamine when we're physically ill or injured, when we're under stress emotionally, and when we exercise, especially outside in hot weather.  We need thiamine and other B vitamins like Niacin B 3 to keep our gastrointestinal tract healthy.  We can't store thiamine for very long.  We can get low in thiamine within three days.  Symptoms can appear suddenly when a high carbohydrate diet is consumed.  (Rice and beans are high in carbohydrates.)  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so symptoms can wax and wane depending on what one eats.  The earliest symptoms like fatigue and anxiety are easily contributed to other things or life events and dismissed.   Correcting nutritional deficiencies needs to be done quickly, especially in children, so their growth isn't stunted.  Nutritional deficiencies can affect intelligence.  Vitamin D deficiency can cause short stature and poor bone formation.   Is your son taking anything for the anemia?  Is the anemia caused by B12 or iron deficiency?  
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
    • Scott Adams
      Anti-endomysial Antibody (EMA) Testing

      By Scott Adams · Posted

      That is interesting, and it's the first time I heard about the umbilical cord beings used for that test. Thanks for sharing!
×
×
  • 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.