Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

So, What Can I Eat ?

LilyCeliac

By LilyCeliac
in Coping with Celiac Disease

Recommended Posts

LilyCeliac Rookie
LilyCeliac
Posted

I think it has been two years now that I have been diagnosed with Celiac Disease and on the gluten free diet. I have found that Doctors and Dieticians and even GI Specialists have become pretty useless at this point and the only useful information I get is from this Forum.

After two years of being Gluten Free I am still feeling crappy. I go to the bathroom alot and I always need to go urgently. I don't think I need to tell you all how annoying this is and how much it interferes with my every day life. I am scared to go anywhere that wont have a bathroom nearby and I am embarrassed to go to someone

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

Celiac.com Sponsor (A8-M):


RiceGuy Collaborator
RiceGuy
Posted

Well, many of the top allergens are usually what people try cutting out first. Dairy, soy, corn, nuts, yeast, eggs, nightshades, etc. Some find they cannot eat legumes. For others, grains are a problem. It will vary greatly, so perhaps if you list some of the symptoms you're experiencing, others may be able to help you pin things down.

Generally speaking however, whole natural foods are best. Avoid processed foods. They usually aren't very healthy anyway. Whole veggies and fruits, nuts, seeds, bean, grains, plain meats, etc. I'm not sure what to recommend, not knowing how you are feeling.

You may also find some digestive enzymes to be very beneficial. Also, betaine HCL w/pepsin seems to work for those experiencing poor digestion, when the stomach isn't producing sufficient amounts of hydrochloric acid. But always read labels carefully to avoid gluten and anything else you cannot consume.

I use Stevia in place of sugars. It is a natural extract, with zero sugars, zero carbs, zero calories, and zero on the glycemic index. Some like it, others do not. There are many different brands and formulations, so you may need to try a few before finding one you like. The pure extract powder is the one I prefer. However, it is intensely sweet, which often confuses people when they first try it, because it does not measure like sugar. It only takes a tiny bit.

ang1e0251 Contributor
ang1e0251
Posted

I think I would start out very systematically to identify the foods you really have a problem with. Why should you eliminate any food you only suspect? The way you can do this is with an elimination diet.

My friend's grandson is eating this way right now per the instructions from his allergist and pediatric gastroenterologist. This is how they do it for him. His mother has a list of suspect foods. The first is eggs. For two weeks he eats nothing containing eggs, they are on week one right now. After 2 weeks, they feed him eggs and see now he reacts that week. During this whole time she must journal all his food and medications and any reactions he has. After that they start on the next food which is nuts.

For you, starting with a very basic diet that you build from food by food might be the best way to go. There are many of these diets on the net to get you started. Then you add those foods one at a time and write down what you're eating and how you react.

You didn't mention if you eat dairy, if I eat dairy, I react the way you described.

Let us know how you are doing. I'm trying to identify some problem foods too so we're in the same boat!!

Greg56 Rookie
Greg56
Posted

I do just fine UNLESS I eat sweets of any kind, fats, more than a small amount, and a few other odds and ends such as apple juice, raisons, prunes and more.

Honey is taboo. I used to eat lots of it as I was a beekeeper by trade but not more. Ice cream is a guaranteed flush out of the system!

But I can eat all I want of most fresh vegetables, many fruits, potatoes, popcorn, corn bread, and others.

Large quantities of any food are no good for me. Lots of gas pain if not diarrhea. Small quantities of wholesome, gluten free foods work well with me, and although it may not be what I might desire to eat it is what one should eat in the first place, whether you need to or not.

Jestgar Rising Star
Jestgar
Posted
Well, many of the top allergens are usually what people try cutting out first. Dairy, soy, corn,

Start with these, and go from there. Probably in that order.

ranger Enthusiast
ranger
Posted
I think it has been two years now that I have been diagnosed with Celiac Disease and on the gluten free diet. I have found that Doctors and Dieticians and even GI Specialists have become pretty useless at this point and the only useful information I get is from this Forum.

After two years of being Gluten Free I am still feeling crappy. I go to the bathroom alot and I always need to go urgently. I don't think I need to tell you all how annoying this is and how much it interferes with my every day life. I am scared to go anywhere that wont have a bathroom nearby and I am embarrassed to go to someone

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,702
    • Most Online (within 30 mins)
      7,748
    Luiz Medina
    Newest Member
    Luiz Medina
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Kirkland Quinoa allergen information

      By Scott Adams · Posted

      If possible find quinoa with a gluten-free label--when grown in Peru or Ecuador it is far less likely to have wheat contamination. Canada increasingly is producing more quinoa, and when grown there it the likelihood of wheat contamination is higher.
    • knitty kitty
      Refractory celiac disease

      By knitty kitty · Posted

      Welcome to the forum, @Grahamsnaturalworld What exactly do you include in your diet?  Do you keep a food journal to track symptoms? Have you tried an elimination diet like the Autoimmune Protocol Diet?  It's very strict, but I found it excellent for reducing inflammation, calming the immune system, and promoting healing in the gastrointestinal tract.   The AIP diet was developed by a doctor who is a Celiac herself, Dr. Sarah Ballantyne, who wrote The Paleo Approach.   Have you been checked for nutritional deficiencies?  Sometimes vitamin deficiencies can manifest as gastrointestinal problems.  Which symptoms do you have currently that make you think your refractory?  How long have you been on a gluten free diet?  When were you diagnosed?  
    • Scott Adams
      Diagnosis confusion

      By Scott Adams · Posted

      I think @trents may be correct here, and you've caught celiac disease in its early stages. A gluten-free diet might be the safest approach.
    • trents
      Kirkland Quinoa allergen information

      By trents · Posted

      Welcome to the forum, @Garlic! This kind of question is always a gray area and the answer must be nuanced. Ideally, every celiac should stay away from any potential source of gluten, however small. But we don't live in an ideal world and sometimes it is appropriate to take risks as long as the risks aren't too large and the consequences not too drastic. Realize these companies work hard at covering their butts against possible litigation so they often err on the side of abundant caution to guard against this. And Costco is a very conscientious organization as well. In reality, cross contamination from shared equipment is usually not a significant threat except to those celiacs on the ultra sensitive end of the spectrum. Do you fit that category? Note, we are talking about cross contamination from using shared equipment, not other sources of CC such as happens in cultivation, transportation and storage. I mention that because some types of products are typically heavily cross contaminated in these other ways. A prime example is dried legumes.
    • Garlic
      Kirkland Quinoa allergen information

      By Garlic · Posted

      I recently noticed a “warning” on the back of Kirkland Quinoa packages sold in my area. It says in part: “Allergen Information: Processed on equipment that also packages products that may contain. . . wheat, . . . .” I have been buying my quinoa at Costco for years and I believe it used to have gluten free on the label. I don’t know when this warning first appeared. I’m concerned that I might be getting gluten through this source. Any thoughts, experiences? Do you think a thorough rinsing of the quinoa before cooking would help? Thank you in advance for any advice. 
×
×
  • Create New...