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

Newbie Needs Some Guidence

KatieMae

Recommended Posts

KatieMae Newbie
KatieMae
Posted

Good evening, I was diagnosed in late October with Celiac. I am feeling so much better on the gluten free diet and have managed to put on about 10 pounds, I no longer look "gaunt"; thank goodness as I was really getting sick of hearing that from everyone I know. In any case, the diet has not been a problem for my husband & I as we have been "whole foods" cooks/eaters for years, never using prepared foods, frozen dinners... I was a beer drinker, pasta about 2x week and so on, never been a real bread fan so I really don't feel like my lifestyle has undergone the huge change alot of others I have been reading about. I'm not sure if this is the appropriate forum to ask the question so perhaps you can guide me if I'm wrong. Why is aged cheese ok but not others? I do love the soft spreadable cheeses like Brie and Chevre are they ok?

Thanks this site has been a real help to me and I look forward to participating!

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

KatieMae:

First a welcome into our world. I hope that you have been reading from some of our posts. They are quite informative.

The celiac diet can be a frustrating experience; bread, soy sauce, envelopes, salad dressing, tooth paste, lotions, shampoo, lipstick and the list continues.

To answer your specific question, most cheeses are gluten free. But to put your mind at easy, most companies have a www. site that you can write, or even call on a 1-800 number.

I enjoy cheese fairly liberally with not much worry.

ArtGirl Enthusiast
ArtGirl
Posted

First, welcome to the forum.

Re: cheese

I can no longer have dairy so I'm not reading labels on cheeses these days. I would assume that the problem may be in cheese spreads and whether or not they use wheat or other gluten ingredients to make it soft. Some cheeses are naturally soft and spreadable, though.

KatieMae Newbie
KatieMae
Posted
  • Author

Thanks for the help, I probably should have read some of the older posts before asking, I found alot more information!

Archived

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

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


  • Member Statistics

    • Total Members
      131,265
    • Most Online (within 30 mins)
      7,748
    V Arnold
    Newest Member
    V Arnold
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • RMJ
      Kan-101

      By RMJ · Posted

      It is more likely code for “we think there really was a good response to the treatment, but it was small or in a small percent of subjects so it would take a large clinical trial to try to prove it.”
    • Dana0207
      Celiac symptoms

      By Dana0207 · Posted

      Thank you so much for your replies. Luckily the rash went away when I completely swore off gluten. It took several months but I have not had a flare in months. So a biopsy is no longer possible. The itch was terrible and apart from bleaching my skin the steroid lotions and potions did nothing. The Gliadin is for accidents and shall be a part of my travel kit from now on. This past exposure has made a me a little leery about eating anything that was not cooked in my kitchen or a dedicated gluten-free restaurant. As much as I used to love baked goods, I am cured and have become quite the gluten free baker to the point that friends and family forget that my cakes/cookies/and bread are not "real". I guess I will have to wait for the new blood test to come out to get confirmation but I have a suspicion that the rash was dermatitis herpetiformis.
    • Jmartes71
      Nateral remedies

      By Jmartes71 · Posted

      Hello, I just wanted to share with the frustration of skin issues and seeing dermatologist and medications not working for years, I did my own healing experiment. As of last week I have been taking a drop internally under the tongue of Vetiver and putting on topically on sores Yellow/Pom.I am seeing a extreme difference at a rapid time.Im also noticing my nails a little harder. Ive always been into natural properties because I feel its safer for the body.I know short time, but really seeing a difference. I also feel the the trapped gases that causes bloating helps break down as well.Curious if any body else can benefit from and has tried. Products is made by Doterra by Dr Hill
    • Scott Adams
      Is Caputo gluten free flour really free of gluten?

      By Scott Adams · Posted

      We have a category of articles on this topic if you really want to dive into it: https://www.celiac.com/celiac-disease/miscellaneous-information-on-celiac-disease/gluten-free-diet-celiac-disease-amp-codex-alimentarius-wheat-starch/
    • Scott Adams
      Celiac symptoms

      By Scott Adams · Posted

      I agree with @trents, and the rash you described, especially its location and resistance to steroids, sounds highly characteristic of dermatitis herpetiformis, which is the skin manifestation of celiac disease. The severe and prolonged reaction you're describing five days after a small exposure is, while extreme, not unheard of for those with a high sensitivity; the systemic inflammatory response can absolutely last for several days or even weeks, explaining why you still don't feel right. Your plan to avoid a formal gluten challenge is completely understandable given the severity of your reactions, and many choose the same path for their well-being. While experiences with GliadinX (they are a sponsor here) are mixed, some people do report a reduction in the severity of their symptoms when taken with accidental gluten, though it is crucial to remember it is not a cure or a license to eat gluten and its effectiveness can vary from person to person. For now, the absolute best advice is to continue being hyper-vigilant about cross-contamination—buffets are notoriously high-risk, even with good intentions. Connecting with a gastroenterologist and a dermatologist who specialize in celiac disease is essential for navigating diagnosis and management moving forward. Wishing you a swift recovery from this last exposure. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
×
×
  • Create New...