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13 Yr Old New To Gf

yllehs91

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yllehs91 Apprentice
yllehs91
Posted

Hi. I'm 13 yrs old and I was diagnosed w/ celiac disease 9/27/04. I'm going to see my doctor on Thurs, the 7th, and then to see the nutritionist. They think I've had this for probably about 8 years or so, bcuz of my symptoms i've had since i was 3. Any recipes, info., good websites or stores to buy gluten-free food, what NOT to eat, and anything else that will help me get started w/ my new lifestyle I'd really appreciate! I know it's going to be a big change for me, and I'm a very picky eater :-\ But i also know I'm going to have to live with it. So plz help me w/ this any way you can :) And if I can e-mail you about this if I ever need help w/ gluten-free things, plz leave ur e-mail on the post and I'll write u a.s.a.p.

--New Celiac Teen From Texas

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MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I am not writing a lot right now but just wanted to say HELLLLO!!!!!!!!!

tarnalberry Community Regular
tarnalberry
Posted

Easy things to make that I snack on or take for lunch (or for a scrounged up dinner...) (a lot of these aren't just carbs since I tend to be hypoglycemic)

rice cakes with peanut butter

apple with peanut butter

bean salads

hard boiled eggs

veggies with hummus or corn chips with guacamole

canned tuna with avocado

smoothies (soy milk and frozen fruit)

fruit!

For breakfast, I usually do either a smoothie or (recently) a combination of rice bran and quinoa flakes, which is tasty. For lunch, it's usually leftovers, tuna, or bean salads and much of what I listed above. For dinner, often baked meats with veggies and rice or potatoes, or stir fries, or sometimes gluten-free pasta with sauce, or soups or stews.

Have your parents decided how much of the family meals will be gluten-free, if any, or how all that will work? If your mom wants any cooking suggestions have her drop by. I don't know how much cooking/baking you get to do (I wasn't 13 that long ago, but just don't remember how much I was allowed to futz with in the kitchen... :-) ), but there are a lot of easy muffin recipes that I like to make use of if I'm not feeling too lazy.

celiac3270 Collaborator
celiac3270
Posted

--

celiac3270 Collaborator
celiac3270
Posted

Oh, I forgot to address your other questions.....

First off, the best place to start is probably the Open Original Shared Link. There's a lot of good information there including mainstream gluten-free products (i.e. certain Oscar Mayer products) and ingredient lists, which should be the first thing you print: Open Original Shared Link. I should probably let you know that Frito-Lays have a rather extensive list, which you can get here: Open Original Shared Link.

Finally, in determining if a food is gluten-free:

- Read the label and check for any bad ingredients

- Look for any flavors.....those could have gluten. If there are flavors, you need to call the company to find out unless the food has "Gluten-free" written on it. Additionally, Kraft will write all bad ingredients on their labels, so you never need to call about their products.

- I would suggest calling or e-mailing a lot of companies for their gluten-free lists. Just to save you some time, Kraft does not have one. Companies such as Haagen-Dazs will send you theirs in the mail. Atkins has a good gluten-free list, as well.

E-mail if you have any questions and good luck.....this must be slightly confusing, but I'll try to clarify anything that is difficult to understand.......

-celiac3270

P.S. There is nothing that will teach you faster than reading old posts on the board.....no book gives you more extensive information. Try to find old posts with other first-timers and see what replys they got. I learned so much, so fast, by reading all the old posts when I joined.

Guest gliX
Guest gliX
Posted

I'm 15 and I was also diagnosed in September of 2004. At this point in time, I dont even think about it anymore. I know what to eat and what not to eat. I've actually found a LOT of foods that are really good. When I was first diagnosed I was eating foods that tasted like crap. But, the foods I eat now taste like the real stuff, and I can hardly tell the difference. So, if you have any questions about specific foods like pizza, waffles, etc, email me at glickman89@hotmail.com and I'll tell you what brand I get. I actually have about 5 stores that sell gluten-free food in my neighborhood. My cousins up in New York who also have celiac live in the same block as a gluten free only bakery its really good. : \

jsib Newbie
jsib
Posted

try www.clanthompson.com for a free demo of "regular"gluten free foods list. They have 6 gluten free kids. Lays chips phone #on bag. They sent coupons/ list. Most foods have phone numbers on the labels. Sorry not a teen will go back to my Mommy section

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flagbabyds Collaborator
flagbabyds
Posted

HI welcome, this is a great place!!! I'm 14 and was diagnosed when I was 20 months old so I have been living with this all my life, I'm in california, my e-mail adress is Open Original Shared Link my IM is missmolly3001 and e-mail me and i can help

  • 11 months later...
petlover Newbie
petlover
Posted

hello i am asia and i am pretty new to being gluten-free i notice it on july 31 2005 :( my little bothers bday at vally fair i hated it for a while then i became used to it.

bye

Asia

fisharefriendsnotfood Apprentice
fisharefriendsnotfood
Posted
HI welcome, this is a  great place!!! I'm 14 and was diagnosed when I was 20 months old so I have been living with this all my life, I'm in california, my e-mail adress is Open Original Shared Link my IM is missmolly3001 and e-mail me and i can help

<{POST_SNAPBACK}>

Hi! I'm Jackie and I'm also 14. I've been celiac all my life, since I was two years old. Want to talk sometime? I've only met one other celiac teen in my life before this, so I'd really appreciate it. Thanks!

  • 1 month later...
Holly04 Rookie
Holly04
Posted

hello there :)

I'm thirteen years old and have had a gluten intolerance for a little over a year now. I can't really say its the funnest thing, but you learn to live with it. Most people think its going to be terrible and they're not going to be able to eat "normal" foods, but really there are so many amazing subsites from breads to pizzas. It really has changed my life, for the better. So I'm just sending some encouragment. The first month or so isn't the easiest, but trust me, you'll adapt. so just keep going and it will get a lot easier. trust me.

Good Luck,

Holly

gluten-free since May 7, 2004. ;)

PicturePerfect Explorer
PicturePerfect
Posted

Hey!

I am 13 years old. I haven't had Celiac for a long time (May 31, 2005) so I can't tell you much about it. :unsure: But, if you need ANY help at all.. just e-mail me and I'll try my best!!!!

Lisa

celiac3270 Collaborator
celiac3270
Posted

Wow--I am amazed. An increased population of celiacs around my age! :D (btw, that post is about a year old--I'm now 14, almost 15).

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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