Newly Labeled

[Sherry Leigh]

My story is much like others. It has been two years of pain and loss of quality of life. Now that have an answer and the correct label, I have No problem adapting to it.I jumped on the diet with no problems. I FELT WONDERFUL!!! Then, yesterday I had a VERY stressfull day and this morning, the pain is back (no other symptom, thank God). I'm thinking the diet is not all there is to know to learn to lead a productive life again. Can you help me with your suggestions? I have often said there is no subsitute for experience. So, thank you for sharing your knowledge!

[RiceGuy]

Welcome to the board!

For pain, stress, fatigue, sleep issues, and so much more, I always recommend magnesium, and a sublingual methylcobalamin (vitamin B12) supplement. These two have done such wonders for me, and in sooo many ways, I'm still amazed by it.

So glad you found the gluten-free diet works for you, and that you were able to adapt to it without trouble. Not everyone has that experience.

I'm sure you'll get many helpful responses from other members too.

[darlindeb25]

I would like to add here: Many celiac's are B12 deficient. Before adding B12 to your diet, it's a good idea to have your B12 level checked. Ask your doctor specifically for a B12 level, not just a blood test. Once you start taking B12, then getting a true level doesn't happen. They can monitor your level, but once you are taking B12, the amount you are taking is also a factor in your level. I wish I would of had a B12 level done before I started taking B12. It's entirely up to you, but I would have the test first.

As Riceguy stated, methylcobalamin is the best type of B12 to take. I would start out at 1000 mcg. I built mine up to 3000 mcg daily, after about 2 yrs, now I take 3000 mcg on Mon-Wed, and Fri. On June 16, I will be seeing a new neurologist, and will find out how best to handle my B12. I see no need to take too much, but do not want to take too little either.

Good luck!

[Lisa]

Hi Sherry,

Great advise aleady.

I just wanted to add, that it's so very difficult to learn all there is to know about foods and labeling. Gluten is a tricky sucker and it hides in the most obscure places. Mistakes can be frequent until you have a strong several months behind you. We have all been there.

Don't forget to check your shampoo, lipsticks, meds, vitamins. Scratched only pots and pans can hide old gluten. Chopping blocks and toasters should be replaced and shared cooking equipment needs a careful review.

Always remember that "wheat free" does not mean "gluten free". Wheat must be listed on the ingredient listing, but barley, malt and rye can hide in "natural flavor" or "spices".

Hanging out here, was my lifeline. Glad to have you.