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Feeling Much Better...finally!

MDRB

By MDRB
in Coping with Celiac Disease

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MDRB Explorer
MDRB
Posted

Hi,

I just wanted to write a quick word about how well I've been doing recently in the aim of encouraging anyone who is new to this, or is having a hard time in general.

I have been gluten free since march, and have been in pretty bad shape with the usual run of symptoms for about two years.

Anyway, since march my energy levels have gradually been getting better.

Last week I had a really really long week with work and starting back at university, as well as having loads of wedding planning to do and having the flu. Halfway through the week, I was walking into university in the rain with a giant backpack full of book and feeling pretty sorry for myself when it dawned on me that only 6 months ago I barely had the energy to get off the couch and was sure that I was dying!!!

I am so grateful for my diagnosis - there were times that I found it really difficult finding anything I could eat and sometimes I thought I would never get better, but finally I am feeling like my old self again :D

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ravenwoodglass Mentor
ravenwoodglass
Posted

Thanks for posting. I can be amazing how far back we can come from being as sick as we were. Physically I feel younger at 50 than I did at 20. :D Well worth the initial adjustment. Glad you are doing better. It sounds like things are very busy right now.

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

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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