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2 Week gluten-free Diet


sunnyskies72

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sunnyskies72 Newbie

Hi all,

I have just started a 2 week gluten-free diet per my doctor. I have LONG struggled with my different symtoms. I have always struggled with a nervous, quesy stomach. Constantly having stomach aches. Difficulties with going to the bathroom, mainly diaheria. (may have IBS). My stomach has always made lots of noise, gurgling and mouning. I have have a lot of gas, although I can't burp. I have thought that it was Acid Refulx and was on Prilosec for 9 months that didn't really help. I just recently decided that enough was enough. There had to be a reason for my stomach problem, not just that this is the way my body is. My doctor recommending seeing if I have Celiac and put me on a gluten-free diet for 2 weeks. Here's way it gets a little tricky. I am also Lactose Intoreant, although I can handle some dairy. I am also allergic to fresh fruit, with I LOVE. I live in a house with 3 other adults and 2 kids. So it's been a bit tricky trying to get meals together. I don't want them to have to suffer with my diet as well.

At first I thought, "Oh this will be easy, just don't eat bead or pasta". But it is a lot tougher than I thought. I'm a huge fast food junkie. I tend to eat out 4-5 times a week. Taco Bell is my favorite. I'm 26 and 108lbs. I've always been thin and lately have been fatigued and have a loss of energy. Since being on the diet I have noticed my stomach has been much quieter. I'm really starting to feel like this may be my problem. And I'm releived to be able to find so many others with the same issues as me.

Does anyone else have the same type of allergies that I do? And if so, what alternatives do I have for fresh fruit?


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ang1e0251 Contributor

I'm sure many persons will post for you. I don't have a problem with fruit any longer. After about 8 months gluten free, I was able to eat it again. Can you eat low sugar fruit or is it any fruit? After you are gluten-free for a few months, you may be able to reintroduce dairy and fruit.

sunnyskies72 Newbie

I've had reactions to any fruit I've eaten so far, I only developed the allergy a couple years ago. Do you feel worse before you feel better? I've been nauseous for the past 2 days. (started diet 4 days ago)

ang1e0251 Contributor

No, I was one that saw quick improvements as time went on. But plenty of people on the forum report feeling worse before better. It seems to be pretty common. Just know that everyone's reaction is different. That's why it is so hard to dx and spot. My dr didn't believe me because I'm overweight and not emaciated.

I wouldn't worry about fruit right now if it bothers you. The thing is to get used to the diet, eat what your body says it wants, and heal. Later you can adjust your diet if you feel you need to. I personally don't think anyone needs to follow the daily requirements when they are sensitive to a food. You're body can't handle it period.

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
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    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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