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

Newly Diagnosed 16 Mo Old

mcarbone

Recommended Posts

mcarbone Rookie
mcarbone
Posted

Hi parents out there. My daughter was diagnosed with Celiac a couple of months ago. I am having a hard time trying to figure out if i make my 4 year old go gluten free or not. Up to this point i have not completely. Not sure what to do when he wants something that is not gluten free that i dont have the same thing that is gluten free for my daughter. Just wondering how others deal with this situations.

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

Celiac.com Sponsor (A8-M):


gfgypsyqueen Enthusiast
gfgypsyqueen
Posted

I don't think I follow the norm on this topic, but I'll tell you I do with my kids. Five food allergies spread between the three of us. There is just no possible way that I can justify making perfectly safe meals and snacks everyday that 100% safe for all of us. Just too hard and in my opinion, it sets a bad example. Maybe not bad, but definately a difficult mindset. What do you do when they go to school? Not everyone in the class will be eating gluten-free snacks just because of one child.

So to me, if you do not have Celiacs, you do not need to be on this diet. They can eat gluten-free at home and gluten when they go out and that will not cause any harm. And, my kids get similar, but NOT the same foods. Everybody gets a snack, but one might have Oreos and the other might have a gluten-free/CF donut. Everybody eats a hot dog for lunch, some have bread and some do not.

Oldest child developed nut allergy at 2. It is anaphylactic (big believer in MedicAlert bracelets from young ages). She is not a celiac. But turns out dairy was causing her significant problems. We found that out after she continually left yogurt out, which her sister ate and she is allergic to. Third time the baby ate the real yogurt the older child lost the right to have yogurt in the house. Same reason milk left. Shockingly the older child was severly lactose intolerant and we didn't know it. She is much better off without the milk and she does not leave ANY unsafe food around anymore :)

Youngest started having health and growth issues under 1 yr old. At 2, I demanded testing for Celiacs. After many arguements with Dr...eerrrr..it shouldn't be this hard......she was finally made gluten-free and CF and she no longer goes to that DR. She will be three soon. Happy, healthy, and doing good. Within 5 mths of being on the gluten-free/CF diet and being a toddler, she knows she cannot eat all foods and asks if a new food is safe for her. She tells people that offer her food that she needs special food. I love it.

The rules that work for us:

Buy everything possible that everyone can eat.

Lable all boxed foods so the kids can easily pick safe snacks.

No unsafe snacks at low levels that toddlers can reach.

No foods contain nuts in the house.

Some shared equipment with nuts food is allowed if no other options are available. The nut allergy child does not eat these foods.

All baking is gluten-free/CF/nut free.

Almost all dinners are 100% gluten-free/Cf/nut free. Pizza, pasta, and school lunches may or may not be gluten-free.

Strict no sharing of food rule.

Strict no double dipping rule.

Strict no food anywhere except at the table. (Eliminate the house of crumbs issue.)

Actually assigned seats at the table has been helpful. (Crumbs and germs from that child stay with that child. Yes, table are cleaned after each meal)

I've told the kids since they first got the diagnosis that certain foods hurt their tummy. They learn that for some people their bodies just don't like certain foods. Not everybody is a Celiac, not everybody has a nut allergy. But that is just food. They are healthy and so what if they can't eat EXACTLY the same as everyone else. We make safe chocolates that I can't buy for them. They go trick or treating and exchange Valentine candy, but they do not eat it. Safe candy bags are provided and I take out what item they can eat and bring the resat to work. We make and frost cakes and donuts. We make most things they want. As we go grocery shopping they learn to identify harmful foods/hidden foods like nuts. As they got older they learned to read labels. even my 2 yr old runs her finger along the ingredients list and then tells me it is good for her. She can't read!

As I said, I don't think I follow the norm in this mindset, but it works for us and that is key. Take what you can from above and see what works for you and your family.

Best of luck and your kids will figure it out pretty quick. It does get easier.

PS: the best bribery is paying the older child every time he/she is asked to give a food to the younger child that is not safe. As in the older child has to learn to read labels and spot the unsafe foods for the younger child. This happened once accidentally for us and the older child read labels aggressively every since!

zenmama Newbie
zenmama
Posted

we are working on this as well. dd (15 mo) has Celiac and ds (3) only has seasonal allergys. While I dont mind gating gluten-free (I am also a vegetarian), Dh isnt a fan of it so we are woring out the kinks as we speak!

Archived

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

Go to topic listing

  • 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. Aretaeus Cappadocia
      - Aretaeus Cappadocia posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      Traditional brown rice vinegars are made by fermenting brown rice and water with koji (Kōji 麹). The gluten risk comes from the method of preparing the koji: rice, wheat or barley may be used. Regardless of the starting grain, "koji" typically will be listed as an ingredient, and that term alone does not indicate gluten status. I called Eden Foods re...
    2. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Gluten-Free Recipes & Cooking Tips
      1

      heaps of hope!

      Your post nails the practical reality of living well with a celiac diagnosis. The shift from feeling restricted to discovering a new world of cooking—whether through a supportive partner making gluten-free spanakopita and gravy, or learning to cook for yourself—is exactly how many people find their footing. It turns a medical necessity into a chance to bui...
    3. Scott Adams
      - Scott Adams replied to Jordan Carlson's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Fruits & Veggies

      You are experiencing a remarkable recovery by addressing core nutrient deficiencies, yet you've uncovered a deeper, lifelong intolerance to fruits and vegetables that appears to be a distinct issue from celiac disease. Your experience points strongly toward a separate condition, likely Oral Allergy Syndrome (OAS) or a non-IgE food intolerance, such as salicylate...
    4. Scott Adams
      - Scott Adams replied to yellowstone's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Cold/flu or gluten poisoning?

      Your satiation is challenging and a common dilemma for those with celiac disease or non-celiac gluten sensitivity: distinguishing between a routine viral illness and a reaction to gluten exposure. The overlap in symptoms—fatigue, malaise, body aches, and general inflammation—makes it nearly impossible to tell them apart in the moment, especially with a h...
    5. Scott Adams
      - Scott Adams replied to hjayne19's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac Screening

      Your situation highlights a difficult but critical crossroads in celiac diagnosis. While your positive blood test (a high TTG-IgA of 66.6) and dramatic improvement on a gluten-free diet strongly point to celiac disease, the gastroenterologist is following the formal protocol which requires an endoscopy/biopsy for official confirmation. This confirmation is...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,092
    • Most Online (within 30 mins)
      7,748
    Ffmedicbeaver
    Newest Member
    Ffmedicbeaver
    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

    • Aretaeus Cappadocia
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Aretaeus Cappadocia · Posted

      Traditional brown rice vinegars are made by fermenting brown rice and water with koji (Kōji 麹). The gluten risk comes from the method of preparing the koji: rice, wheat or barley may be used. Regardless of the starting grain, "koji" typically will be listed as an ingredient, and that term alone does not indicate gluten status. I called Eden Foods regarding their product "Organic Brown Rice Vinegar" (product of Japan) to ask how their product is made. They gave me a clear answer that they >do< use rice and they >do not< use wheat or barley in preparing their koji. FWIW, the product itself does not contain any labeling about gluten, gluten risk, or gluten safety. Based on Eden's statement, I am going to trust that this product is gluten safe and use it.
    • Scott Adams
      heaps of hope!

      By Scott Adams · Posted

      Your post nails the practical reality of living well with a celiac diagnosis. The shift from feeling restricted to discovering a new world of cooking—whether through a supportive partner making gluten-free spanakopita and gravy, or learning to cook for yourself—is exactly how many people find their footing. It turns a medical necessity into a chance to build kitchen skills, eat more whole foods, and actually enjoy the process. Your point that the basics—knife skills, food safety, and experimenting with spices—are all you really need is solid, helpful advice. It’s a good reminder that the diagnosis, while a pain, doesn’t have to stop you from eating well or having fun with food.
    • Scott Adams
      Fruits & Veggies

      By Scott Adams · Posted

      You are experiencing a remarkable recovery by addressing core nutrient deficiencies, yet you've uncovered a deeper, lifelong intolerance to fruits and vegetables that appears to be a distinct issue from celiac disease. Your experience points strongly toward a separate condition, likely Oral Allergy Syndrome (OAS) or a non-IgE food intolerance, such as salicylate or histamine intolerance. The instant burning, heart palpitations, and anxiety you describe are classic systemic reactions to food chemicals, not typical celiac reactions. It makes perfect sense that your body rejected these foods from birth; the gagging was likely a neurological reflex to a perceived toxin. Now that your gut has healed, you're feeling the inflammatory response internally instead. The path forward involves targeted elimination: try cooking fruits and vegetables (which often breaks down the problematic proteins/chemicals), focus on low-histamine and low-salicylate options (e.g., peeled pears, zucchini), and consider working with an allergist or dietitian specializing in food chemical intolerances. 
    • Scott Adams
      Cold/flu or gluten poisoning?

      By Scott Adams · Posted

      Your satiation is challenging and a common dilemma for those with celiac disease or non-celiac gluten sensitivity: distinguishing between a routine viral illness and a reaction to gluten exposure. The overlap in symptoms—fatigue, malaise, body aches, and general inflammation—makes it nearly impossible to tell them apart in the moment, especially with a hypersensitive system. This ambiguity is a significant source of anxiety. The key differentiator often lies in the symptom pattern and accompanying signs: gluten reactions frequently include distinct digestive upset (bloating, diarrhea), neurological symptoms like "brain fog," or a specific rash (dermatitis herpetiformis), and they persist without the respiratory symptoms (runny nose, sore throat) typical of a cold. Tracking your symptoms meticulously after any exposure and during illnesses can help identify your personal patterns. Ultimately, your experience underscores the reality that for a sensitive body, any immune stressor—be it gluten or a virus—can trigger a severe and similar inflammatory cascade, making vigilant management of your diet all the more critical. Have you had a blood panel done for celiac disease? This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Celiac Screening

      By Scott Adams · Posted

      Your situation highlights a difficult but critical crossroads in celiac diagnosis. While your positive blood test (a high TTG-IgA of 66.6) and dramatic improvement on a gluten-free diet strongly point to celiac disease, the gastroenterologist is following the formal protocol which requires an endoscopy/biopsy for official confirmation. This confirmation is important for your lifelong medical record, can rule out other issues, and is often needed for family screening eligibility. The conflicting advice from your doctors creates understandable anxiety. The challenge, of course, is the "gluten challenge"—reintroducing gluten for 4-6 weeks to make the biopsy accurate. Since your symptoms resolved, this will likely make you feel unwell again. You must weigh the short-term hardship against the long-term certainty of a concrete diagnosis. A key discussion to have with your GI doctor is whether, given your clear serology and clinical response, would be getting a diagnosis without the biopsy.
×
×
  • 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.