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

Food Diary "a Day In The Gluten-free Life"


kbabe1968

Recommended Posts

jazminecat Newbie

I'm on about a year off gluten now. I'm amazed reading these replies, though, at how few veggies most people eat - some don't have anything green listed at all! And we're obviously not starving in the starch department. ;) For me, I try to limit my egg intake to two per week, and that's usually on weekends. We will do an omelet with spinach or asparagus and mushrooms and onions, with some garlic rosemary roasted potatoes, and start that with a grapefruit. We usually share a grapefruit each weekend morning. We also do pamela's pancakes on weekends. During the week though, it's pretty predictable.

Breakfast - handful homemade tamari roasted almonds, banana, gluten-free/caffiene free tea. We're on mandarin orange spice Yogi tea lately, with a little honey. At work I have another cup of tea - usually numi honeybush with some almond breeze. Sometimes I have cereal - panda puffs - at work with almond breeze.

lunch - usually short grain brown rice with steamed veggies - carrots, zucchini, cauliflower, broccoli, and mushrooms - whatever's handy in the morning - topped with some Organicville Sesame Goddess dressing. Or some Amy's lentil soup, or black bean vegetable, with a gluten-free roll from the local co op.

snacks - bumble bars, especially chocolate. Glutino cookies or pamela's cookies now and then. Mission gluten-free tortilla strips. Lundberg rice chips - especially the sesame seaweed.

dinner - living in the northwest, we get salmon a lot. My default marinade is gluten-free tamari, honey, ginger, garlic, and mirin. We also will do halibut in wine and capers, or simple sauteed tilapia with garlic and pepper. I cook almost exclusively with Frantoia olive oil. We will have fish with steamed vegetables and brown rice (I eat a lot of brown rice since this all started, and it's amazing what a difference it makes in my health.) For comfort food I will make a tuna casserole with tinkyada pasta. I make a lot of soups at home in the winter - potato leek, black bean, broccoli, carrot ginger - they're great in the winter for lunches the next day.

We use the gluten free pantry bread mix and I make a loaf a few times a month. We also get kinnickinnick english muffins to use as buns for salmon burgers or Sunshine burgers. I make homemade fries. We have what we call epic salads about one a week, just a huge plate of salad green with lots of veggies and whatever's around in the fridge - cold potatoes chopped and tossed with a little dijon vinaigrette (organicville), roasted beets tossed with balsamic vinegar, and some tuna makes a really great dinner salad. He likes a hardboiled egg on his. I will make rice or quinoa salads in the summer with green onions, artichoke hearts, cooked salmon, almonds, and organicville miso ginger dressing, or a quinoa/blackbean/onion/corn/red pepper salad with some cumin and coriander is a nice change too.

I try to eat as many veggies as possible in a day. I put them in everywhere I can. I try to eat some short grain brown rice every day, even if it's just tossed with some steamed broccoli alongside a sunshine burger on a bun.

ok. i'm rambling. hope someone gets some ideas from all of this.


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,576
    • Most Online (within 30 mins)
      7,748

    ArcRose
    Newest Member
    ArcRose
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rejoicephd
      Thank you very much @trents! This is super helpful. The only time I wasn’t sick after my diagnosis was when I was ordering and eating certified gluten-free meals from a company. I did that for a few months right after being diagnosed and then I started to try to figure it out how to cool and eat gluten-free meals myself. I think I’m probably getting low levels of gluten exposure and maybe that’s what’s making me ill. Possibly other things also not helping the situation (like dairy). Anyway this gives me something to focus on to see if it helps. So thanks for that!
    • trents
      Welcome to the celiac.com, @Rejoicephd! 1. "Gluten Free" does not equate to "contains no gluten". According to FDA advertising regulations, it means it cannot contain more than 20ppm of gluten. This is a good standard for most in the celiac community but not good enough for those on the sensitive end of the spectrum. If you find the "Certified Gluten Free" symbol on a package that is even better, indicating that there is no more than 10ppm of gluten.  2. When you are choosing "gluten free" items from a restaurant, realize that it only means gluten is not an intentional ingredient. It does not rule out CC (Cross Contamination) caused by those cooking and preparing the food back in the kitchen who may be cooking it on the same surfaces or in the same pots/pans as they are gluten containing food items and handling it with the same utensils they are handling gluten-containing food. 3. About 8% of celiacs react to the protein avenin in oats as they do the protein gluten in wheat/barley/rye. In addition, some cultivars of oats actually contain the protein gluten. Many celiacs also react to the protein casein in dairy products as they do gluten or they are lactose intolerant. Eggs, soy and corn are also common "cross reactors" in the celiac community but oats and dairy are the most common.
    • Rejoicephd
      Hi everyone! I was diagnosed with celiac a year ago (they confirmed it on endoscopy following a positive TTG antibody and positive genetic test). I thought the gluten free diet thing wasn’t going to be that hard of an adjustment, but man was I wrong. I’m a year in and still having issues in terms of accidentally glutening myself and getting super sick (I’m starting to think I need to just bring my own food everywhere I go). And also even when I am eating foods that say they are gluten free, I’m still dealing with an upset stomach often. My GI doc said I should avoid dairy as well, and the internal medicine doc said my gut microbiome might be messed up from all of this. I’m just looking for some answers/ideas/tips on what additional things I can do to feel better. Do you all do avoid additional categories of foods beyond just gluten to help alleviate symptoms? Thanks! 
    • trents
      If your total IGA is low then the values for the other IGA tests cannot be trusted. They will be depressed. Celiacs who have the DQ2 gene typically are on the more sensitive side as opposed to those who only have the DQ8. But keep in mind that having either or both of those genes does not equate to having celiac disease as 40% of the general population have one or the other and only about 1% of the general population develops active celiac disease. Genetic typing can be used for ruling it out, however. Because of the low total IGA, symptoms and the possession of the DQ2 gene, my suggestion would be for you to go seriously gluten free for a few months and see if your symptoms improve. It may be the only way you can ascertain if you are gluten intolerant because of the low total IGA.
    • Cat M
      Ah ok, I just saw didn’t even post the DGP IgA at all. 😫 I started with itching and hives Jan 2024, been taking a ton of meds and on Xolair and even that is not providing total relief. The other primary symptoms: intermittent but worsening abdominal pain, diarrhea and bloating. This summer I am just exhausted. I uploaded my 23andMe data to genetic lifehacks and discovered quite a few variations, including DQ2, MTHFR, VDR and I have always had very low ferritin, vitamin D and B12. I still think that mast cell disease makes the most sense, but latest labs show I am barely in range for thiamine, zinc and vitamin A, so the GI stuff feels more important to figure out than the hives right now. I did SIBO testing this morning. TTG IGA <2   0-3 is negative TTG IGG  3   0-5 is neg DGP IGA 21    20-30 is weak positive DGP IGG 4    0-19 is negative Although total IGA is not resulted, there is a footnote stating it was low and the reason they ran IGG.  
×
×
  • Create New...