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Introducing Myself

pupok

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pupok Rookie
pupok
Posted

Hi everyone,

I'm new here. I had my EGD just this morning, and while the lab results will be another week the doctor said that I looked like a "textbook case" and that he has no doubt that I'm celiac.

I've dabbled with gluten free eating in the past, because I suspected that I had a problem with it but I was never super-strict about it because I didn't think I had celiac. I guess I have a lot of learning to do now!

I've been eating gluten for the last 2 months in preparation for the celiac tests. At first it wasn't so bad, but for the last month or so I was back to having the almost daily stomachaches that led me to suspect gluten in the first place. So, in a way this is a relief!

Anyways, I just wanted to introduce myself becasue I'll probably be in here a lot from now on!

I do have a couple of questions.. is whiskey OK? I just noticed that my hair conditioner has wheat germ oil in it.. do I need to find a new conditioner?

pupok

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Lisa Mentor
Lisa
Posted

Hi pupok and welcome to the Club!

We are here to help you in manner that we can. The next few months will be a remarkable ride (for the better).

In the beginning, I would be as gluten free as possible to include your shampoo.

happygirl Collaborator
happygirl
Posted

Welcome to the board! Let us know what you need help with - someone here always has an answer...or at least an opinion :D

Lisa Mentor
Lisa
Posted
or at least an opinion :D

Indeed :lol:

flourgirl Apprentice
flourgirl
Posted

Hi and welcome! You are in a great place here...lots of information, people who understand what you are going through and are willing and happy to share what they know. There's always someone here to listen and advise. Good luck with your new gluten-free adventure!

ang1e0251 Contributor
ang1e0251
Posted

Welcome!! We have probably gone through things you are or soon will be experiencing so don't be afraid to raise any subject. And congrats on your diagnosis, it sounds like the final answer you needed.

pupok Rookie
pupok
Posted
  • Author

Thanks everyone for all your replies! I'm sure I'll be getting to know you all in the coming months. Right now I'm just reading old posts and absorbing information.

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GFinDC Veteran
GFinDC
Posted

Welcome pupok! Whiskey is a no-no as far as I know. Any wheat, rye or barley derived alcohol would be a possible problem. Some people say that any distilled alcohols are ok but I don't think that is correct personally. There are potato vodkas that should be no problem. And tequila could be ok but as with everything else it is nessacary to check each food before deciding. You can do an internet search on most foods and the word gluten to get info. Or try the maker's website and do a search on gluten there, or call / email them.

Lisa Mentor
Lisa
Posted
Welcome pupok! Whiskey is a no-no as far as I know. Any wheat, rye or barley derived alcohol would be a possible problem. Some people say that any distilled alcohols are ok but I don't think that is correct personally. There are potato vodkas that should be no problem. And tequila could be ok but as with everything else it is nessacary to check each food before deciding. You can do an internet search on most foods and the word gluten to get info. Or try the maker's website and do a search on gluten there, or call / email them.

https://www.celiac.com/articles/222/1/Glute...ages/Page1.html

Please note that ingredients in the products on this page are subject to change without notice. The products on this page were safe when last checked. It is up to you to verify that the product remains gluten-free by checking the ingredients yourself, or by contacting the manufacturer. All distilled alcohols are gluten-free.

Armagnac - made from grapes.

Bourbon - Makers Mark

Brandy

Champagne

Cider - fermented from apples or other fruits. Some are safe, however, many add barley for enzymes and flavor.

Old Deadly Cider

Cognac - made from grapes.

Gin

Grappa

Kahlua

Kirschwasser (cherry liqueur)

Margarita Mix:

Jose Cuervo.

Mr. & Mrs. T.

Martini:

Club Extra Dry Martini (corn & grape).

Club Vodka Martini (corn & grape).

Mead - distilled from honey.

Mistico:

Jose Cuervo Mistico (agave and cane).

Mixes & Cooking Alcohol:

Club Tom Collins (corn).

Dimond Jims Bloody Mary Mystery.

Holland House - all EXCEPT Teriyaki Marinade and Smooth & Spicy Bloody Mary Mixes.

Mr. & Mrs. T - all Except Bloody Mary Mix.

Spice Islands - Cooking Wines - Burgundy, Sherry and White.

Ouzo - made from grapes and anise.

Rum

Sake - fermented with rice and Koji enzymes. The Koji enzymes are grown on Miso, which is usually made with barley. The two-product separation from barley, and the manufacturing process should make it safe for celiacs.

Scotch Whiskey

Sherry

Sparkling Wine

Tequila

Vermouth - distilled from grapes.

Vodka

Wine - all wines, including port wines and sherry, are safe for celiacs.

Wine Coolers:

Bartle & James - their wine-based beverages (EXCEPT their malt beverages - read the label carefully!).

Boones - their wine-based beverages (EXCEPT their malt beverages - read the label carefully!)

GFinDC Veteran
GFinDC
Posted

Hi again Pupok,

Here is an interesting thread on distilled alcohol that might interest you. I've done a little distilling myself, nothing on the scale or sophistication of gfp or Lmac in the thread below though. Anyhow, I think if you start with a a gluten containing source then you can certainly end up with gluten in the resulting whiskey. So, personally I prefer to stick with alcohols that are distilled from non-gluten sources. To each his own as they say, what works for some people may not work for others after all.

https://www.celiac.com/gluten-free/index.ph...=30256&st=0

rinne Apprentice
rinne
Posted

Hi and welcome. :)

I can't do whiskey or scotch, I made that mistake once based on the information there was no gluten in alcohol. It seems there are levels of sensitivity, some can and some can't.

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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