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

2 Year Old With Cd

JacobsMom

Recommended Posts

JacobsMom Contributor
JacobsMom
Posted

Hi everyone...My name is Brandi and we just found out today that our 2 year old has Celiac. I was glad to finally know what was causing all of the problems...Then I start reading about it and I think I have a bigger problem b/c at this age his food groups are NOT great....I will call on Monday and get in with a dietician b/c I am so confused on what too look for...

Any thing you think will be helpfull please let me know....I have read some of the other post and have gotten some great ideas for snacks and stuff but I am so confused on what ingredients too look for and which are bad.

Anything will be helpful...

Thanks again and have a good weekend.

Brandi

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

Celiac.com Sponsor (A8-M):


KaitiUSA Enthusiast
KaitiUSA
Posted

https://www.celiac.com/st_main.html?p_catid=12

This will help you with what ingredients to look for. It has safe and forbidden lists for us. It is a good guideline when you are first starting out and don't really know what to look for.

There are some companies like Kraft who will not hide gluten under anything. On their labels they will put wheat,rye,barley,or oats or they are safe.

It's a good thing they caught this young. Since your son has been diagnosed I would recommend the rest of the family get tested because it runs in families.

Have a great weekend and let me know if I can help anymore :D

mommida Enthusiast
mommida
Posted

My daughter was diagnosed at 17 months, last July.

Let me suggest the book Kids with Celiac by Danna Korn. The part about always having a gluten free treat substitution is priceless. It's written in simple terms and deals with a lot of the things that happen the first year of diagnoses.

Laura

Deby Apprentice
Deby
Posted

The healthfood stores should have gluten-free cookies and crackers that can make snacks easier. Also, there are lots of recipes in the cooking and baking tips section that you could try. Finally, be glad, your daughter is young and will not know life any different. I have twins. one was diagnosed at 3 and he never cheats, mostly because he doesn't remember what wheat foods taste like. The other twin was diagnosed at 6. He cheats all of the time and complains that he just misses those foods. This from a child who has access to fresh baked goodies fairly often, pizza at least once a week, cinnamon rolls, etc... I just can't win with this kid. lol...

Boojca Apprentice
Boojca
Posted

I second the suggestion to get Danna Korn's book. It is AMAZING. I have a copy, both grandmothers have a copy, and I gave a copy to my daycare provider.

I know this seems very overwhelming, but it will soon become second nature. You WILL mess up, I promise you, but just remember one "goof" does not undo any progress you have made. So just shrug it off and start over again.

My son is 3 and was diagnosed last June at age 2 1/2, so I know where you are coming from. It feels like there is nothing they will ever eat again. Ah, not so! I've found that mostly it is just a matter of using very specific brands of "normal" foods. Breads, pasteries and pasta are the hardest things in this diet. We use Tinkyada pasta, it's amazing. Just be VERY careful when you cook it, gluten-free pasta is very tempermental and if you overcook it yikes!! I tend to cook mine for the minimum amount listed on the package, check a piece then cook a little more as needed and I keep checking it. We use regular jar sauce (we like Prego, but most are gluten-free). Thre is a PHENOMINAL gluten-free list of mainstream foods at www.delphiforums.com in the Celiac Disease Support Group. I belong to that list as well as this one and I cannot tell you how great it is!

One word of advice on the dietician, BE WARNED most do not have great or even good experiences with them. I went to ours (which was recommended by our ped. GI that I cannot say enough good things about) and ended up teaching her a thing or two, AND it wasn't covered by insurance (and we have great insurance coverage) so I had to pay $130 to tell the dietician about gluten-free. Sigh. Lesson learned the hard way.

So, my best advice is to go to the Delphi Forums list, and feel free to email me if you have any questions.

Bridget

Mom to Brennan, age 3, Dx 6/01/04 at 2 1/2 years

Georgia, VT USA

scaredparent Apprentice
scaredparent
Posted

We just put my 20 mo old son on a gluten-free diet and for the first week I thought he was going to starve but he didnt. I have a recipie for gramham crackers and he loves them and I also have about 10 different flavors of rice cakes and he loves them. I put peanut butter on them and loves that. I also give him alot of fruit and veggies. There is alot out there just look and always keep your eyes out for good deals. I also give him alot of popcorn. I had a lot of luck by finding a support group in my area and our leader and her husband are both gluten-free and she has made a lot of receipes up. Good Luck and find a good support group to meet with so it doesn't feel so over whelming. It does get better. I know cereal was a major item my son missed but have found three kinds at Walmart that he can have. My son is young and it doesn't bother him that he can't have glutten. I have 5 children and he is the only one that has to be gluten-free and all my other kids have been very supportive of it and makes sure he doesn't get bad food . So hang in there it gets better GOOD LUCK

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. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      This article does not address migraines at all. Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines...
    2. knitty kitty
      - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Excessive dietary tyrosine can cause problems. Everything in moderation. Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese. Sulfites cause a high histamine release. High histamine levels are found in migraine. Following a low histamine diet like the low histamine Autoimmune Protocol diet,...
    3. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit.
    4. Scott Adams
      - Scott Adams replied to Russ H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      KAN-101 Treatment for Coeliac Disease

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."
    5. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Body dysmorphia experience

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,152
    • Most Online (within 30 mins)
      7,748
    denise.milillo
    Newest Member
    denise.milillo
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      This article does not address migraines at all.  Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines are tied to fluctuations vascular tension and blood flow to the brain. That's why the sumatriptan works so well. It is a vaso constrictor. 
    • knitty kitty
      Headaches / Migraines and Hypoglycaemia

      By knitty kitty · Posted

      Excessive dietary tyrosine can cause problems.  Everything in moderation.   Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese.  Sulfites cause a high histamine release.  High histamine levels are found in migraine.  Following a low histamine diet like the low histamine Autoimmune Protocol diet, a Paleo diet, helps immensely.    Sulfites and other migraine trigger foods can cause changes in the gut microbiome.  These bad bacteria can increase the incidence of migraines, increasing histamine and inflammation leading to increased gut permeability (leaky gut), SIBO, and higher systemic inflammation.   A Ketogenic diet can reduce the incidence of migraine.  A Paleo diet like the AIP diet, that restricts carbohydrates (like from starchy vegetables) becomes a ketogenic diet.  This diet also changes the microbiome, eliminating the bad bacteria and SIBO that cause an increase in histamine, inflammation and migraine.  Fewer bad bacteria reduces inflammation, lowers migraine frequency, and improves leaky gut. Since I started following the low histamine ketogenic AIP paleo diet, I rarely get migraine.  Yes, I do eat carbs occasionally now, rice or potato, but still no migraines.  Feed your body right, feed your intestinal bacteria right, you'll feel better.  Good intestinal bacteria actually make your mental health better, too.  I had to decide to change my diet drastically in order to feel better all the time, not just to satisfy my taste buds.  I chose to eat so I would feel better all the time.  I do like dark chocolate (a migraine trigger), but now I can indulge occasionally without a migraine after.   Microbiota alterations are related to migraine food triggers and inflammatory markers in chronic migraine patients with medication overuse headache https://pmc.ncbi.nlm.nih.gov/articles/PMC11546420/  
    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit. 
    • Scott Adams
      KAN-101 Treatment for Coeliac Disease

      By Scott Adams · Posted

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."  
    • Scott Adams
      Body dysmorphia experience

      By Scott Adams · Posted

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress and inflammation that uncontrolled celiac disease can inflict on the entire body, including the nervous system. It makes complete sense that the specific sensory input—the pressure points of your elbows on your knees—created a temporary, distorted body map in your brain, and the fact that it ceased once you adopted a gluten-free diet is a crucial detail. Your intuition to document this is absolutely right; it's not "crazy" but rather a significant anecdotal data point that underscores the mysterious and far-reaching ways gluten can affect individuals. Your theory about sensory triggers from the feet for others is also a thoughtful insight, and sharing this story could indeed be validating for others who have had similar, unexplainable sensory disturbances, helping them feel less alone in their journey.
×
×
  • 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.