0
gaingus

Celiac In The Military

Rate this topic

Recommended Posts

I am wondering if there are any service members from the U.S. Military that haven't been discharged. I can find many stories of people that have gotten out because of it. I want to know of anyone that has successfully stayed in with it.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


There have been a couple that I remember seeing over the years that were able to stay in. You may want to do a board search with the words military and celiac to see if you can find the past posts. If memory served they were well established in their careers at diagnosis and did not have jobs that required them to be in the field living on MREs. A celiac diagnosis as far as I know would prevent you from joining in most cases.

Share this post


Link to post
Share on other sites

Hi!

I am a diagnosed celiac in the Air Force. I was diagnosed about 7 months ago and went to a medical board to decide my fate. The Air Force decided to keep me in the military however, I am no longer able to deploy to war zones. That doesn't mean I can't deploy at all, it means I have to be more careful about the places they send me. I've been in the AF for 12 years and I know the next 8 will be difficult trying to get the military to understand my needs involving the entire celiac lifestyle. If you have any questions feel free to ask.

Share this post


Link to post
Share on other sites

I can say that this is not easy. Thank you for the help so far. I have been in the Navy for almost fourteen years and I want to finish my 20 and retire. Unfortunately, the biggest issue I am running into, is I am not deployable at all. The Navy went away from actually cooking meals not too long ago. We now get a lot more heat and serve frozen meals. Unfortunately, gluten is used as a long term frozen food preservative. I've been in long enough that I can easily be an instructor, it is just trying to be placed on permanent shore duty. I will try to keep everyone informed through here (I know there are many of us). My gastro doc is going to help preserve my career, it is up to higher ups to make the ultimate decision.

Share this post


Link to post
Share on other sites
Ads by Google:


I will keep you in my thoughts because I know exactly how you feel. I will have another medical board in a few months. This is going to be an annual occurance. I will be on pins and needles every year trying to keep my career in tact also. Please keep us informed with your status. Like I said before let me know if you want to chat. I'll give you my military celiac support. :)

Share this post


Link to post
Share on other sites
I will keep you in my thoughts because I know exactly how you feel. I will have another medical board in a few months. This is going to be an annual occurance. I will be on pins and needles every year trying to keep my career in tact also. Please keep us informed with your status. Like I said before let me know if you want to chat. I'll give you my military celiac support. :)

Good luck on your next board. I am still waiting to hear on when I will have an actual board. I am only on the first period of limited duty (less than 6 months) and about to go on my second (6 months to 1 year). I really don't like the hurry up and wait that we have to go through. I don't know how long I am going to stay in, I don't know if I am going to have to move soon or not. It sucks how unpredictable it is. I will keep you in my thoughts as well. I really appreciate the support. :D

Share this post


Link to post
Share on other sites
Hi!

I am a diagnosed celiac in the Air Force. I was diagnosed about 7 months ago and went to a medical board to decide my fate. The Air Force decided to keep me in the military however, I am no longer able to deploy to war zones. That doesn't mean I can't deploy at all, it means I have to be more careful about the places they send me. I've been in the AF for 12 years and I know the next 8 will be difficult trying to get the military to understand my needs involving the entire celiac lifestyle. If you have any questions feel free to ask.

Hi Daniella,

I'm going through a similar situation and I'd like to contact you but i'd like to do it through personal email. I've been trying to send you a personal message but it won't allow it to go through. Is there any way that you can contact me? Can you try to send me a message?

Share this post


Link to post
Share on other sites

Wow, it's been a while since I have updated on this one. For those that have been wondering, I have been cleared "fit for duty". This will get me to the point where I can be medically retired. Good thing is that I am on shore duty and I can control what I eat fairly easily. Sea duty will be an interesting challenge and I will figure it out from there.

Share this post


Link to post
Share on other sites

I am nervously awaiting my fate as my Med Board in the AF is being evaluated as we speak. I really have NO idea what the final decision will be. How long did it take you guys to find out? This is really hard.

Share this post


Link to post
Share on other sites


Ads by Google:


My husband was in the military when we were married 33 years ago tomorrow. Having only been diagnosed with this 4 years ago, I did not consider how difficult this issue would be for 'our kind :blink:" as he left the service more than 20 years ago. My heart goes out to all of you. I have dined on the lovely MRE's. They are the most delicious, imaginative use of cardboard I have ever tasted! However, I am quite sure that that cardboard was not grown in dedicated, gluten free fields! :lol: It is amazing to me how we can not force someone out of the military for their religious convictions or sexual orientation (I am fine with that and not starting a political discussion here) but that your career could hang in the balance because of a digestive issue. Wow! We can develop night vision glasses but we can't figure out how to feed one in every 133 people who serve our country but can't ingest toxic cardboard? Life is a mystery! God Bless America!

Share this post


Link to post
Share on other sites

I am nervously awaiting my fate as my Med Board in the AF is being evaluated as we speak. I really have NO idea what the final decision will be. How long did it take you guys to find out? This is really hard.

It only took a few months for my medical board results to come back (I was in the middle of a PCS so it was quicker than normal). If it's taking long time maybe you can contact your medical admin and see what the status is. I know the initial board goes to HQ to determine your fate. In addition to the initial board you will go through an annual board called a RILO to insure your health status hasn't changed. That approval only takes about a month.

Share this post


Link to post
Share on other sites

For the people that been  diagnosed with celiac diseased and med board, when you got out of the army did you get and disability I've been in the army for 6 years and this has been my family's income for the 6 years, so what assistants have you guys been given???

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   13 Members, 1 Anonymous, 415 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

  • Forum Statistics

    • Total Topics
      110,280
    • Total Posts
      949,884
  • Member Statistics

    • Total Members
      77,956
    • Most Online
      3,093

    Newest Member
    Nachhattar Singh
    Joined
  • Popular Now

  • Topics

  • Posts

    • For the brown rice, it could be the fiber (assuming you mean whole grain rice, which still has husk on it). If I have been glutened recently, whole grain brown rice and other fibrous foods are not digested well by my GI tract. Because I get non-GI symptoms, I am quite sure that the cause is not gluten. You might stay away from whole grain rice for a bit, or transition slowly (mix white/whole grain in increasing proportions as tolerated). For pork, it is unlikely that the type of feed would have an influence on the gluten content of the meat. Gluten is not transferred into the muscle (meat) or eggs of animals. It stays in the GI tract. There could be some small chance of contamination from the GI tract during butchering. I don't know much about commercial butchering/abattoirs, but I think that this is heavily guarded against due to the risk of fecal contamination. Sometimes, the thing we think is making is sick is in fact not - sometimes it is something else that we do in association with that food. Perhaps there is a seasoning that you use with pork, or perhaps you use certain kitchen tools for pork that are contaminated. I used to always get sick when I cooked butternut squash. It was because I was using a hacksaw to cut them, which was contaminated with drywall (drywall contains wheat). If you are buying your meat from a small, independent butcher (where they bread/flour meat in-store), you might think about switching to buying big box grocery meat. At big box grocery stores, they just section up the meat that is pre-butchered. You could also be allergic to pork - this is rare, but some people are (especially those who are allergic to cats). Hope this helps.  
    • What pigs eat would note really get to your eating their meat, this might be different with something that you can not clean out well or eat part of the digestive tract like farmed crayfish, shrimp, or poorly cleaned fish/chicken. But pork...unless your eating part of the intestines the meat should not bother you if they ate even pure wheat.

      Brown rice, this could be a issues with CC, starches, fiber etc.  There have been major CC issues with grains and legumes in recent months. I suggest sticking to a safer brand like Lundenburg and or visually sorting your rice, and washing it before cooking it. Again it could also be a fiber issues or starches.

      Other thoughts some people bit by a lone star tick develop allergies to pork and or beef.

      Some people are just intolerant to certain foods, and we can develop many food sensitivities to just about anything with this disease. Often new or certain food intolerance can be linked to something we ate when we ate gluten and our body just has a associative issue that might go away in a few years. https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life
    • Brown Rice and pork are meant to be gluten free yet they set me off. Pork I reckon is due to them eating cereals.  Brown rice I have no idea although white is fine . Does anyone else get set off by them or is my body just strange?
    • I live in a town with hy-vee grocery stores. If you go to their website https://www.hy-vee.com/meal-solutions/special-diets/default.aspx and click on the gluten free foods link you will find every hy-vee product that is gluten free. I have had many and have never had a problem.  This list is for Hy-Vee products so it will not include other companies. I seem to survive off a lot of PB and J sandwiches when traveling. 
    • Hi Mavis, Celiacs are often low on Vitamin D, vitamin B-12, and sometimes iron, and selenium. Wheat is pretty popular here too.  But there are other options like rice and buckwheat, quinoa, etc.
  • Blog Entries

  • Upcoming Events