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

Ready, Set, Go...


familyfirst

Recommended Posts

familyfirst Rookie

My son has not been offically dx for celiac disease. However, I'm not waiting around. I was wanting to know any suggestions that will help me save HOURS at the store when I go earlier next week. I know that it can be expensive. I don't want to spend my whole night at the store looking for gluten-free food. Is there a cheat sheet that I can look at to help my decisions? Also, I am a working mom of 3, so time cooking is limited. HELP me out please! I have enjoyed reading and learning about celiac disease in this forum. I look forward to learning a lot more for my family's sake.

Beth


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



Celiac.com Sponsor (A8-M):



MySuicidalTurtle Enthusiast

Well, to start with you can always make things that are naturally gluten-free while you get used to the do's, don'ts, and the tastes-bads. Some stores have cheat-sheets but you still have to read the lable- that is essential! For bread the consensus is Kinnikinnick brand. For other things that everyone can eat and might like: I enjoy Lundberg brand Risotto (you can do them stove top or microwave, and they are delicious and microwaving them is easier); my Mother enjoys making lasagna with Organ lasagna noodles; she also likes making chicken noodle soup with rice instead of noodles since so that my father will eat it, too; pretty much anything Glutino brand my family has had (three of us are Celiacs) has been wonderfuly good- their pretzels, frozen meals, and such except for their breadsticks (yuck!); my family also enjoys pretty much anything from Kinnikinnick, too; and Whole Foods Bakery brand is good as well. Gluten-free is expensive but it does not have to be. A lot of things, like fruits, veggies, and meats, are naturally gluten-free. Good luck to you and your son, Beth. Oh, a tastes-bad from my family to yours is anything from Enjoy Life brand. If we see something from theirs that looks tempting we usually put it down because everything else we have tried has been nasty!

mcsteffi Rookie

Do you plan on going to a health food store or a regular grocery store? We go to both, from the health food store we get bread, snacks, cereal, cookies and the reg. store everything else. Like for spaghetti I get the noodles from Earthfare and everything else from Food Lion. Its very time consuming.

Ask your health food store if they have a gluten-free list and my store even has a person that will help you shop for gluten free. Some of the things my 3 year old has liked... gluten-free Amy's rice mac n cheese (frozen), Tinkyada rice pasta is very good, Mi-Del cookies, and any of the envirokidz brand food. Envirokidz has very good cereal and snack bars. Glutino pretzels and frozen cheese pizzas. You might need to try a little at a time to see what you child will eat. This stuff is good but it is NOT the same as regular food. Luckily my child is only 3 and doesnt know the difference.

Let me know if I can help with anything else.

Stephanie

ArtGirl Enthusiast

The home site of Celiac.com has a few lists that are helpful

Safe and Forbidden Foods

You have to click on the link at the end of each line.

The safest, and cheapest, way to go is to fix meals and snacks that are naturally gluten-free, and then expand your foods as your knowledge increases. Some of the gluten-free substitutes aren't worth the money for the poor taste and textures.

mandasmom Rookie
The home site of Celiac.com has a few lists that are helpful

Safe and Forbidden Foods

You have to click on the link at the end of each line.

The safest, and cheapest, way to go is to fix meals and snacks that are naturally gluten-free, and then expand your foods as your knowledge increases. Some of the gluten-free substitutes aren't worth the money for the poor taste and textures.

I would definetly start wiht foods that are naturally gluten-free and choose one or two specialty items to start with..the taste goods and yucks very from family to family so you will have to experiment a bit. Most kids like just a few things anyway..

mcsteffi Rookie

OH, and make a list as you go of what you like and what you dont like. It helps and then you dont have to rely on your memory! I saw on this board some where to put a list inside your pantry to write the likes and dislikes on. That helped us when we first started. My kid is a streak eater anyway, so while he was stuck on the same thing for a week I would search for something else.

Stephanie

Archived

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

  • 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. - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      High TTG-IgG and Normal TTG-IgA

    2. - Jsingh replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

    3. - lizzie42 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

    4. - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

    5. - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748

    yooperjb
    Newest Member
    yooperjb
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

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

  • Posts

    • SamAlvi
      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    • Jsingh
      Hi,  My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine intolerance". I wish I had known of this at the time of her diagnosis, life would have been much easier.  I hope you are able to figure out. 
    • lizzie42
      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin.  He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok.  Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior? 
    • trents
      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
×
×
  • 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.