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

Wife Of Celiac - Just Found Out Today Hubby Has It.

QanQan

Recommended Posts

QanQan Newbie
QanQan
Posted

Just found out today from an upper Gi that my husband has Celiac disease. The doctor had been suspect but the test today solidifed his diagnosis.

I am trying to educate myself as much as possible because I am also 9 months pregnant and worried my little one might be positive.

Just went to the supermarket today with a helpful list one of the users here provided, and bought some gluten-free pasta and waffles ( I am happy that Aunt Jemima syrup is gluten-free)

My husband is taking it very well - as he was a major carb freak before he found out he had Celiacs. However, we are both thrilled that we now know the reason behind his rapid weight loss - he was literally wasting away.

Just have some general questions for any users that might know answers to:

Are most cold cuts that are sliced fresh at the deli safe?

Is it really imperative that I buy all new teflon and utensils for him? I am worried he will think I am taking it too far and think him contagious or something.

He has a job that takes alot from him physically (construction) - anyone have any tips on meals that might give him an extra boost at work? Pasta used to be his favorite - but not sure if the gluten-free kind have the same punch as regular pasta.

Any help or advice is really appreciated. This is a great forum and has been a lifesaver.

-K

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

Celiac.com Sponsor (A8-M):


QanQan Newbie
QanQan
Posted
  • Author

Just found out today from an upper Gi that my husband has Celiac disease. The doctor had been suspect but the test today solidifed his diagnosis.

I am trying to educate myself as much as possible because I am also 9 months pregnant and worried my little one might be positive.

Just went to the supermarket today with a helpful list one of the users here provided, and bought some gluten-free pasta and waffles ( I am happy that Aunt Jemima syrup is gluten-free)

My husband is taking it very well - as he was a major carb freak before he found out he had Celiacs. However, we are both thrilled that we now know the reason behind his rapid weight loss - he was literally wasting away.

Just have some general questions for any users that might know answers to:

Are most cold cuts that are sliced fresh at the deli safe?

Is it really imperative that I buy all new teflon and utensils for him? I am worried he will think I am taking it too far and think him contagious or something.

He has a job that takes alot from him physically (construction) - anyone have any tips on meals that might give him an extra boost at work? Pasta used to be his favorite - but not sure if the gluten-free kind have the same punch as regular pasta.

Any help or advice is really appreciated. This is a great forum and has been a lifesaver.

-K

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

That is great that he was diagnosed, K. If your kid has Celiacs oh well, right? It is better to know when you are young and it is not all that bad to follow the diet plus it your kid will not have to suffer for years. Not all deli cuts are safe and some gluten-free pasta is delicious. The recipe section of this site has a lot of yummie ideas for lunches. When starting on this diet it is better to stick to the natural gluten-free stuff, meats, veggies, and fruit, while getting used to figuing out just what gluten-free is. Good luck to your family!

russell Newbie
russell
Posted

:rolleyes:

Just found out today from an upper Gi that my husband has Celiac disease. The doctor had been suspect but the test today solidifed his diagnosis.

I am trying to educate myself as much as possible because I am also 9 months pregnant and worried my little one might be positive.

Just went to the supermarket today with a helpful list one of the users here provided, and bought some gluten-free pasta and waffles ( I am happy that Aunt Jemima syrup is gluten-free)

My husband is taking it very well - as he was a major carb freak before he found out he had Celiacs. However, we are both thrilled that we now know the reason behind his rapid weight loss - he was literally wasting away.

Just have some general questions for any users that might know answers to:

Are most cold cuts that are sliced fresh at the deli safe?

Is it really imperative that I buy all new teflon and utensils for him? I am worried he will think I am taking it too far and think him contagious or something.

He has a job that takes alot from him physically (construction) - anyone have any tips on meals that might give him an extra boost at work? Pasta used to be his favorite - but not sure if the gluten-free kind have the same punch as regular pasta.

Any help or advice is really appreciated. This is a great forum and has been a lifesaver.

-K

happygirl Collaborator
happygirl
Posted

Welcome to the board!

Try finding Tinkyada's rice pastas. Most of them are brown rice pastas, so they are very health and nutritious. www.tinkyada.com Many grocery stores, health food stores, or places like Wegman's, Trader Joe's, Whole Foods carry them. I am the only Celiac in the house, and my husband and I both eat them....as well as our extended families when we are all together. This should be a great substitute! I have tried other brands, and I think that the majority of this board will agree that it is great and the best one out there. I couldn't live without it.

Celiac does have a genetic link, but just because one person has it doesn't mean that everyone else will. That being said, having a family member with Celiac increases first degree relatives' chances of having it. Keep in mind, that Celiac can appear at ANY point, so your child *could* get it very young, teenager, young adult....or never. Some families have multiple Celiacs, others have one. The genes that account for about 98% of Celiacs are HLA DQ2 and HLA DQ8. (You could have your child tested to see if he/she has one of the genes, so that you know if it could be a possibility. Your doctor can order the blood test).

The best advice I can give you/your husbad is to assume that EVERYTHING has gluten in it. Do not eat anything unless you know what the ingredients are. Only eat it if you KNOW it is safe. It is not worth risking it by saying, "Oh I'm sure its okay." Its hard to categorize "whole" groups of products like lunch meat. You have to read the ingredients of everything that goes into your mouth. You can take every different variety of processed foods (say, Caesar dressing, lunch meat, dip, etc) and compare them all....(all lunch meats), and things that taste the exact same can be varied as to if they were gluten free or not.

Now, there are the "obvious" things that contain gluten. Regular pasta, croutons, breading, donuts, all regular breads, flour, etc. After that, you have to find which products are safe.

Let us know what we can do to help!

par18 Explorer
par18
Posted

Hi and welcome,

As for the deli we usually get Boar's Head brand but you could contact the different vendors (phone or e-mail) and find out which items they produce are gluten free. I have yet to contact any vendor who could not answer this question.

We replaced very few kitchen items relying on cleaning. What we did do was make the kitchen gluten-free from day one since I like your husband was "wasting away". I know this may not be an option for some but we think it speeded up my recovery.

The bread and pasta I have been eating is the "Glutino" brand. It is from Canada and is in my local health food store in addition to a local grocery chain.

I read very few labels now as most of my diet consists of naturally gluten free food (meats, fruits, veggies, nuts, eggs, and dairy among others). About the only substitute items we get are the bread, pasta, and waffles. Hope this helps.

Tom

happygirl Collaborator
happygirl
Posted

I merged two topics together, so that they would be together and get more responses.

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

Celiac.com Sponsor (A8-M):


JayT Rookie
JayT
Posted

I am not sure where you live but there are support groups all around the country. I run a support group for central Ohio and the Celiac Disease Foundation. So even if you are not in Ohio, feel free to contact me, especially with questions about "what can I eat?"

-Jay

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

1. Are most cold cuts that are sliced fresh at the deli safe?

- Personally, I do not buy cold cuts that the deli guy slices. The chance for cross contamination is too high. There are many deli meats that are gluten free (as always read labels). I eat Carl Buddig deli selects, hill shire farms deli meats and even good ol fashioned Oscar Meyer Bologna. Most ham is ok (except for Farmer John). I eat ham all the time.

2. Is it really imperative that I buy all new teflon and utensils for him? I am worried he will think I am taking it too far and think him contagious or something.

-- If its teflon, I think a good cleaning should be ok. If its wooden utensils, toss them out or get him his own pair. Cast Iron pans also should be avoided for him. I have my own utensils - it just makes me feel at ease. Make sure you clean ther grill if you have ever put buns on there. Also, you might want to grill his food on some alumninum foil until the grill is thoroughly clean.

3. He has a job that takes alot from him physically (construction) - anyone have any tips on meals that might give him an extra boost at work? Pasta used to be his favorite - but not sure if the gluten-free kind have the same punch as regular pasta.

-- Purchase Tinkyada pasta. It tastes like regular pasta and is nutritous and has plenty of carbs (and fiber). I think almost all of the other pastas are pretty bad, so I ONLY BUY tinkyada. You can make the decision (or he can). I also eat plenty ofn regular rice and brown rice. Its a great Carb that can fil you up and keep you moving. Corn tortillas are also a good source (Mission).

Dinty Moore beef stew is gluten free (shocking, I know), so that will help hi with some heartier meals if he has access to a microwave.

Also, Hormel has a gluten free list on their website for their meats and canned items. It was extremely helpful to me in the beginning, so does Frito Lay.

Hope this helps

BB

QanQan Newbie
QanQan
Posted
  • Author

Thank you all so much. The tips are all so helpful, especially what to look for in the regular food aisles.

I have been scouring my cupboards and checking to see what is gluten-free and what isn't. If I have any doubts, they arent being served to him. It's scary to see the one you love looking emaciated. I can't wait to get some flesh back in his cheekbones!

kbtoyssni Contributor
kbtoyssni
Posted

Welcome!

My husband is taking it very well - as he was a major carb freak before he found out he had Celiacs. However, we are both thrilled that we now know the reason behind his rapid weight loss - he was literally wasting away.

-I used to be a carb freak pre-diagnosis. I craved carbs. Gluten is addictive when you have celiac, though, it's lik having a drug addiction. I found as soon as I went gluten-free, the cravings went away so this may also happen to your husband.

Are most cold cuts that are sliced fresh at the deli safe?

-If there is just one meat at the deli that isn't gluten-free, then the slicer will be contaminated. I wouldn't buy deli meat. If you want sandwich meat, Oscar Meyer and Hormel are gluten-free.

Is it really imperative that I buy all new teflon and utensils for him?

-I would replace all scratched pans, wooden spoons/cutting boards, the toaster, pans with hard-to-clean corners and collenders.

He has a job that takes alot from him physically (construction) - anyone have any tips on meals that might give him an extra boost at work? Pasta used to be his favorite - but not sure if the gluten-free kind have the same punch as regular pasta.

-I think gluten-free pasta is just as filling as wheat. Rice pasta from the asian section of a grocery store can be pretty cheap. I also like DeBois brand pasta in the blue box (it's almost sacreligious to say this around here, but I like DeBois better than Tinkyada!) For my lunches I like to take leftover pasta or chili. I also like baked potato or rice with salsa and cheese. And rice cakes with PB or cheese. I even make scrambled eggs, but those aren't as filling.

  • 1 month later...
smertins Newbie
smertins
Posted

Hi K!

My husband was also just diagnosed, this past Monday. I'd love to compare notes sometime.

Another question to pose. When his doctor called him, he said his count was 28, compared to 5 for a normal person, and 300 for a severly gluten intolerant person. What do these numbers mean? Is this a blood count of some sort? I can't seem to find anything online about this.

Thanks

Sabrina

bhart Rookie
bhart
Posted
Hi K!

My husband was also just diagnosed, this past Monday. I'd love to compare notes sometime.

Another question to pose. When his doctor called him, he said his count was 28, compared to 5 for a normal person, and 300 for a severly gluten intolerant person. What do these numbers mean? Is this a blood count of some sort? I can't seem to find anything online about this.

Thanks

Sabrina

bhart Rookie
bhart
Posted

OK, let me try this again--and actually send the message this time!

My husband was diagnosed with Celiac on July 21, 2006--I remember because it was my birthday! He, too, was "wasted"--skinny as a rail, and his face was the same color as his white beard. He couldn't walk 100 feet without chest pain and he thought he must be dying from something. He was very depressed and "foggy." He sat in his chair all day and watched TV. He had almost no other symptoms--but he was very anemic, which was what got his doctor's attention--finally. The lack of blood was straining his heart--probably would have had a heart attack had we kept on going. Believe me, I didn't know whether to feel sorrier for him or me that day! I am still working at 66, the kids are gone, and I had gradually pretty much given up cooking. I was too busy to change my life--it wasn't fair. And what about the traveling we had been dreaming about for years? I might as well have had celiac myself.

Today he is pink-cheeked, gained his weight back, walks five miles up and down hills with no problems, and is full of vim and vinegar--what a handful he is! It's like being married all over again to the man I knew 20 years ago. Sometimes I listen to him laughing and am astonished that I hadn't noticed that he'd stopped. I went through all the trauma you're experiencing--what to eat and not eat, what to throw out and buy new, and scared to death to eat in a restaurant. I made the world's hardest loaf of brick bread.

We now have a gluten-free house and eat very well. I remembered how to cook and I bake a lot. Our good friends and family try to accommodate us. We are very, very careful because his symptoms are "silent" and we wouldn't know if he was glutened--except for what it does to his insides. I take our own food to potlucks, parties, and sometimes even to a restaurant. And this summer we are going to Africa. (We're still figuring out how all that will work.)

The forum has been a life-saver to me. I've learned something every day. I am so grateful for the people on here who share their struggles and answer the same questions over and over. Sorry for the long post--I've not replied before, but I just wanted you to know there's light at the end of the tunnel. You'll get there and it won't seem so difficult someday.

shanbr Rookie
shanbr
Posted

I don't have celiac disease but another health problem that requires limiting my gluten. My husband has also taking to it just as well, we started this week.

We still get our tacos, we still get our pastas (he cooks his pasta and mine separate and then share gluten free sauce). It isn't too hard to do, but if you are eaters of restaurants outside of the home, it can be very very hard.

If you must eat gluten out once a few months or something for a work get together, find the items with the limited amount of sauce etc. Stick to chicken only meal with a side of vegies with no sauce or seasoning but salt etc. Most restaurants will help you with this situation.

My father has a horrible celiac disease, very horrible version and rare. But once in a full moon he nit picks through a restaurant menu and makes his own dish. Sure it is cooked on a gluten stove and expected for that, but it limits how much he does take in.

I wish you well and hope for the best for you.

NoGluGirl Contributor
NoGluGirl
Posted
Just found out today from an upper Gi that my husband has Celiac disease. The doctor had been suspect but the test today solidifed his diagnosis.

I am trying to educate myself as much as possible because I am also 9 months pregnant and worried my little one might be positive.

Just went to the supermarket today with a helpful list one of the users here provided, and bought some gluten-free pasta and waffles ( I am happy that Aunt Jemima syrup is gluten-free)

My husband is taking it very well - as he was a major carb freak before he found out he had Celiacs. However, we are both thrilled that we now know the reason behind his rapid weight loss - he was literally wasting away.

Just have some general questions for any users that might know answers to:

Are most cold cuts that are sliced fresh at the deli safe?

Is it really imperative that I buy all new teflon and utensils for him? I am worried he will think I am taking it too far and think him contagious or something.

He has a job that takes alot from him physically (construction) - anyone have any tips on meals that might give him an extra boost at work? Pasta used to be his favorite - but not sure if the gluten-free kind have the same punch as regular pasta.

Any help or advice is really appreciated. This is a great forum and has been a lifesaver.

-K

Dear QanQan,

Good news! I have a great beginner's list I created. It saves you the agony and exhaustion I went through the first six months. This is daunting. The diagnosis is a relief, until you realize the huge changes you have to make.

I have a list that should really help. This is overwhelming. I went through this with myself six months ago. You spend most of your day cooking and cleaning obsessively. The rest you are on the phone with reps from companies trying to find out what is safe. I decided to save you the trouble!

1. There are a number of things in the regular grocery that are safe. Some things are labeled already. Wal-Mart's Great Value brand has numerous things you can eat.

2. For the love of God use Coupons on items you are allowed to eat. People can get them and print them out online even. Call some of the local stores and ask if they accept online coupons.

3. Check the ads online and in the newspaper. You would be surprised how many people do not do this.

4. Some items like rice flour and rice noodles are safe to buy at the Chinese or oriental market. The merchants are more than happy to help you if you cannot read the label.

Now, here is my list of great things to get you started:

Condiments:

Smart Balance Margerine

Crisco Shortening

Crisco Oil

Pompeiian Olive Oil

Great Value soy sauce

Heinz Ketchup

Lea & Perrins Worchestershire Sauce

Sweet Baby Ray's Barbecue Sauce

Kraft French Fat-Free Salad Dressing

Kraft Thousand Island Fat-Free Salad Dressing

Pace Picante Sauce

Ortega Salsa

All Classico Red and White sauces

All Jif Peanut Butters including Smooth Sensations

Welch's Grape Jelly

Cool Whip

Philadelphia Cream Cheese

Miracle Whip

Daisy Sour Cream (fat-free, low-fat, regular)

Snack Foods:

Fritos

Tostitos

Lay's Original Potato Chips

Cool Ranch Doritos (Nacho cheese has gluten)

Act II Microwave Popcorn

Cheetos

3 Musketeers candy bars

Butterfinger candy bars

Reese's Peanut Butter Cups

Meat and Protein :

Eggs

Great Value Frozen Boneless, Skinless Chicken Breasts

Extra Lean ground beef

Carl Buddig lunchmeats all are safe

Johnsonville Original Bratwursts

Kraft Cheese Shredded or sliced (Kraft is a great company, they never hide gluten in their labels. If it does not say wheat, barley, oats or rye, then it is not in there!)

Cereals:

Cocoa Pebbles

Fruity Pebbles

Dora The Explorer Cinnamon Stars

Seasonings:

Durkee Cinnamon-ground

Durkee Ginger-ground

Durkee Chili powder

Durkee Vanilla Extract (in fact, all of their liquid flavorings, food colorings, and extracts are g.f.)

Emeril's Essence - Asian, Italian

Ortega Taco Seasoning (In fact, since they are under a very strict labeling policy, all of their products are gluten free at this time)

Miscellaneous:

Ortega Taco Shells

Starkist or Great Value Tuna

Butter Buds

Great Value Soy Milk

Lettuce

Tomatoes

Apples

Pears

Carrots

Great Value Canned Fruits and Vegetables

Del Monte Canned Fruits and Vegetables

Ore Ida Tater Tots

Ore Ida French Fries

Hormel Chili

Hormel Spam

Hormel Turkey Spam (Oven Roasted and Smoked)

Hormel Beef Au Jus Entree

Hormel Pork Au Jus Entree

Jimmy Dean Fresh Taste Fast Sausage (links, rolls, and patties)

Plumrose Bacon

PAM Non-Stick Cooking Spray (all except for PAM for baking; it has flour)

Beverages:

Coca-Cola (Diet, Regular, Vanilla, Caffeine Free)

Diet Rite

Folgers Coffees (all including Cappuccinos)

Luzianne Tea (We get decaf)

Arizona Teas

Ocean Spray Cranberry Juice

Some Household Items that are safe include:

Cascade Dishwashing Detergent

All Laundry Detergent

Wisk Laundry Detergent

Dawn Dish Soap (all including the Power Disolver)

SoftSoap Hand Soaps

Murphy's Oil Soap

Hygiene, Cosmetics, and Beauty Items:

Dove Soaps, Shampoos, Conditioners, Lotions, and Styling Aids (Will clearly label gluten if present)

Crest Whitening Expressions Toothpastes

Colgate Toothpastes

Suave Soaps, Shampoos, Conditioners, Lotions, and Styling Aids (Will clearly label gluten if present)

Maybelline (Gluten is clearly labeled when present)

CoverGirl (Gluten is clearly labeled when present)

Wet'n Wild (All except for one of the mascaras)

Olay Quench Body Lotion

Crest WhiteStrips

Colgate Simply White

I hope this helps!

Sincerely,

NoGluGirl

mlkramer2 Newbie
mlkramer2
Posted

My wife was diagnosed last week. She's been gluten free for 10 days now. It seems she has followed the normal path of many people here, several years of misdiagnoses, etc. Fortunately she has never been a big pasta eater (though we did have some of the gluten free variety and it was just as good), and her favorite food has always been potatoes. If those weren't allowed I don't know what we'd do!! :)

She is still in a little bit of denial, so I've been doing most of the label-reading. My biggest problem is the whole cross-contamination issue. In a short amount of time I've become pretty good at reading labels and spotting the forbidden ingredients...but unless it specifically says "gluten free" how can you really ever know? I know there are lists available, but there are always things that we'd like to buy that are not mentioned on the lists that "appear" to be ok. The other issue of course is eating out, especially fast food. Fortunately she likes wendy's baked potato and chili, both of which look to be gluten-free.

Lisa Mentor
Lisa
Posted

I believe that Wendy's has a list of gluten free items on their website. Assumingly www.Wendy's.com.

NoGluGirl Contributor
NoGluGirl
Posted

Dear Momma Goose,

I am glad you said that! Maybe I will at least have one thing I can eat out! I have had to stop eating dairy. I wondered if Wendy's had anything that is safe. I am paranoid careful due to having violent reactions.

Sincerely,

NoGluGirl

Nancym Enthusiast
Nancym
Posted
Today he is pink-cheeked, gained his weight back, walks five miles up and down hills with no problems, and is full of vim and vinegar--what a handful he is! It's like being married all over again to the man I knew 20 years ago. Sometimes I listen to him laughing and am astonished that I hadn't noticed that he'd stopped. I went through all the trauma you're experiencing--what to eat and not eat, what to throw out and buy new, and scared to death to eat in a restaurant. I made the world's hardest loaf of brick bread.

We now have a gluten-free house and eat very well. I remembered how to cook and I bake a lot. Our good friends and family try to accommodate us. We are very, very careful because his symptoms are "silent" and we wouldn't know if he was glutened--except for what it does to his insides. I take our own food to potlucks, parties, and sometimes even to a restaurant. And this summer we are going to Africa. (We're still figuring out how all that will work.)

Wow! What a wonderful story. :) And you're extremely loving to give up gluten to make extra sure he doesn't get contaminated! I wish all families were so supportive.

NoGluGirl Contributor
NoGluGirl
Posted
Wow! What a wonderful story. :) And you're extremely loving to give up gluten to make extra sure he doesn't get contaminated! I wish all families were so supportive.

Dear Nancym,

Yeah, me too. My parents treat me like a paranoid weirdo. They are not careful at all. It really irritates me! After all, it is not their intestines that could be damaged. :angry:

Sincerely,

NoGluGirl

UNCHeel Rookie
UNCHeel
Posted

MLKramer

Are you by chance in WI?

chrrsn Newbie
chrrsn
Posted

Sorry, submitted a response twice.

chrrsn Newbie
chrrsn
Posted

My two year old daughter has been diagnosed with Celiac's Disease as well. Her four year old sister, myself and my husband are not. But we decided to go gluten free to make sure that she never feels different when she is at home. I see that you already have a list of things that are gluten free, but as for sandwich meats, I have found that Freybe meats are gluten free and safe to eat. I am not sure if they are available where you are, I am in Canada. But I hope that everything works out well for you and your husband. I know that I never realised how sick Victoria was until she went on a gluten free diet and then I saw how much she must have suffered for the first year and a half of her life.

Good luck.

NoGluGirl Contributor
NoGluGirl
Posted
My two year old daughter has been diagnosed with Celiac's Disease as well. Her four year old sister, myself and my husband are not. But we decided to go gluten free to make sure that she never feels different when she is at home. I see that you already have a list of things that are gluten free, but as for sandwich meats, I have found that Freybe meats are gluten free and safe to eat. I am not sure if they are available where you are, I am in Canada. But I hope that everything works out well for you and your husband. I know that I never realised how sick Victoria was until she went on a gluten free diet and then I saw how much she must have suffered for the first year and a half of her life.

Good luck.

Dear chrrsn,

I came across a site you could use. The list I have typed out already would not help you much. Many products that are safe in the U.S. are not in Canada due to varying ingredients. The other week, I decided to Google a site with mainstream products for those of you in Canada. It has a list of Borden and numerous other companies' products. Go to Open Original Shared Link and see what all you can buy for your daughter!

Sincerely,

NoGluGirl

Archived

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

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

  • Member Statistics

    • Total Members
      133,356
    • Most Online (within 30 mins)
      7,748
    JAGAPG
    Newest Member
    JAGAPG
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Wheatwacked
      Supplements for those Diagnosed with Celiac Disease

      By Wheatwacked · Posted

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
×
×
  • 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.