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

I Need A Really Good Website That Lists Good Foods And Bad Foods And The Common Non Gluten Foods Too That A Lot Of Us Have Trouble With.


utahlaura

Recommended Posts

utahlaura Apprentice

I'm on fish and vegetables and buckwheat only right now. I can't even do rice ar any grains at all. No starches. No fruit. Almost no fats ( common dietician says) Lactose intolerant, of course. Absolutely no strong flavors of any kind. But then I'm just beginning the healing process and am grateful just to out of the IV clinic finally!

I really wish I could find a good web site that doesn't just say don't eat wheat, barley, or rye. Geeze! Wish it were that simple! And what are these "night shades"? I'm so limilted right now and keep making mistakes like when I tried eggs. Bad 4 me! Potatoes, beans...I never know what to do, so I'm just sticking with what I know right now. Fish and non starchy veggies and buckwheat. Starving here!!! AAUUGGHH!!!


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



Celiac.com Sponsor (A8-M):



missy'smom Collaborator

I don't think you'll find a resource that list the common non-gluten foods that "most of us" have trouble with because everyone has different problems with different things. There are various testing methods for determining allergies and intolerances that can be useful as a resource. Blood panels from the doctor can show us deficiencies in nutrients and other things that may be holding us back from feeling our best. Make use of these resources, they can be helpful. There are also some diets like SCD(Specific Carbohydrate Diet) or an elimination diet that can be helpful. But it sounds like you should check with your doctor before starting such a diet.

For a lists of "safe" and "unsafe" ingredients and foods look here.

https://www.celiac.com/categories/Safe-Glut...3B-Ingredients/

Some common things that are irritating to most people who have various kinds of GI trouble/disease etc. are corn, nuts, seeds(like sesame or those in fruits and veg. like tomato, cucumber, zucchini, etc.)

AliB Enthusiast

As you seem to be pretty much doing it anyway why not get yourself onto the Specific Carbohydrate Diet. It is designed to help the body heal. There is a thread on this section which is worthwhile mooching through and if you want more info check out the 'breaking the vicious cycle' and 'Pecanbread' websites. There are also several SCD recipe sites out there too.

Many of us who have more than just gluten issues have gained a lot of benefit from this. You are welcome to join the thread and ask any questions. Some have been following it for a while and others are just starting so we are a mixed bunch in different stages of the healing process.

It is good for many different health issues both physical and mental - even things like bipolar and schizophrenia have subsided on the diet.

I believe that a lot of our health issues are due to rogue bacteria and gut dysbiosis - the diet works by removing the foods that feed the bacteria and encouraging the repopulation of the gut with probiotic beneficial bacteria.

chatycady Explorer

Try this website.

www.breakingtheviciouscycle.info/legal/legal_illegal_a-c.htm

mslee Apprentice

Hi Utahlaura!

Just when I was starting to feel bad for myself cause I can't eat much I run across your post :)

gosh that must be hard, seafood is good occasionally but I don't know what I would do if I had to live on it!

For the first 2 months I couldn't tolerate any strong flavors or fats but I am finding I can tolerate some better now. Can def. digest animal fats now, others are a problem. I have kinda learned and narrowed it down to a couple spices I can use...like I react to onions, tarragon, basil and celery but can tolerate fresh garlic, cilantro & rosemary. Strange.

Nightshades are plants in the nightshade family: potatoes, tomatoes, peppers, eggplants etc.

They contain alkaloids.

For me I know eggplant is a problem, if potatoes are any variety but russet without the skin they bother me...green skins are the worse. It causes a sharp stingy feeling in my mouth, that just kinda makes me ache later.

It is sometimes recommended for those with joint & muscle pain (& lupus) to limit or avoid them. I cheat a little w/tomatoes and mild peppers because my diet is so limited as it is...but can tell a difference if I eat to much of them.

Nightshades are in the solonaceae family, some are deadly poison to us some are hallucinogenic (in a nasty way) :

Open Original Shared Link

*interesting horticultural fact* plants are grouped together in families based on the shape of their flower so all plants with the same shape of flower are in the same family regardless of if they are a annual or a tree. Example the Fabaceae family (aka Leguminosae) is the pea family... peas on a vine, beans, peanuts & mesquite trees are in the same family!

( I was a horticulturalist before I got sick, comes in handy now and then!)

I find this list helpful:

Open Original Shared Link

GAPS Diet is a dairy limited version of SCD

Also keep in mind the larger and longer living the fish you consume the higher levels of mercury it will contain.

Don't have mainstream shopping list, I cut out all processed food....thats gotta be hard, no fruit? no beef?

Hope you get to feeling better & have some luck with your diet!

~a

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.