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What Can I Eat?

celiacinseattle

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celiacinseattle Rookie
celiacinseattle
Posted

So I was recently diagnosed with Celiac Disease.

Recent as in I just got the results of my endoscopy this morning, but I've seen it coming for a little over a week and a half since the doctor said that's what it might be, and done my best to stick to a gluten-free diet in the mean time, using all the resources the internet has to offer (since, I'm now waiting to get an appointment with the dietitian my doc recommended).

After a week and a half, I'm looking closer (mostly on this board) for information, and I see people warning against dairy, so I asked my doctor and he said I'm more likely to be lactose intolerant because my body is out of whack from eating gluten before I knew I was sick.

Ok, fine. I'll stay away from dairy.

Now I just read that raw veggies (carrots and the like) might be harsh on my system.

I've been eating a lot of salads (with a yummy yogurt-based gluten-free dressing I'm going to put in the back of the fridge until I'm cleared for dairy).

Wheat and gluten are out. I got that part. :)

Stay away from dairy, at least until I'm healed. Ok.

But Veggies? What else is left? Or is it just the raw ones I should stay way from? (I had cooked carrots in a butter & brown sugar glaze last night and they were AMAZING)

Forgive my ignorance, but I'm really new to this, and may be a little overwhelmed by the sheer volume of things I can no longer eat.

(And hungry! The salad I was going to have for lunch is no longer as appealing since I don't have any appropriate dressing :( )

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psawyer Proficient
psawyer
Posted

Welcome aboard!

If you have damaged villi, you are likely to be lactose intolerant. This is because the enzyme needed to break down lactose, called lactase, is produced in the tips of the villi. This condition is usually temporary and goes away once the villi heal.

You may experience problems with raw veggies, or not. Try salads and see how you react. Most celiacs can tolerate vinegar (except malt vinegar, which will always be so labeled). You can use oil and vinegar as a simple dressing. Many foods are available which do not contain gluten.

Kraft is a company that will clearly disclose any gluten source by the name of the grain on the label. If you don't see any of the words wheat, barley, rye or oat on a Kraft label, then the product is suitable. Most of Kraft's salad dressings are gluten-free. We use their French and Golden Italian regularly.

Open Original Shared Link If you don't see "wheat, rye, barley, barley malt, oats" on the labels, its not there, or hidden in "flavors, starches, etc."

Reading labels will have to become a routine with you. Here are two useful links with information about ingredients:

Unsafe ingredients.

Safe ingredients.

It seems daunting at first, but it gets easier with time. Each of us was once where you are now.

Gemini Experienced
Gemini
Posted
So I was recently diagnosed with Celiac Disease.

Recent as in I just got the results of my endoscopy this morning, but I've seen it coming for a little over a week and a half since the doctor said that's what it might be, and done my best to stick to a gluten-free diet in the mean time, using all the resources the internet has to offer (since, I'm now waiting to get an appointment with the dietitian my doc recommended).

After a week and a half, I'm looking closer (mostly on this board) for information, and I see people warning against dairy, so I asked my doctor and he said I'm more likely to be glucose intolerant because my body is out of whack from eating gluten before I knew I was sick.

Ok, fine. I'll stay away from dairy.

Now I just read that raw veggies (carrots and the like) might be harsh on my system.

I've been eating a lot of salads (with a yummy yogurt-based gluten-free dressing I'm going to put in the back of the fridge until I'm cleared for dairy).

Wheat and gluten are out. I got that part. :)

Stay away from dairy, at least until I'm healed. Ok.

But Veggies? What else is left? Or is it just the raw ones I should stay way from? (I had cooked carrots in a butter & brown sugar glaze last night and they were AMAZING)

Forgive my ignorance, but I'm really new to this, and may be a little overwhelmed by the sheer volume of things I can no longer eat.

(And hungry! The salad I was going to have for lunch is no longer as appealing since I don't have any appropriate dressing :( )

Dairy may or may not be a problem for you but why cut it out of your diet completely unless you are symptomatic? I have to go dairy light but I can still tolerate small amounts without any problems. Not everyone needs to eliminate dairy and people do heal very well while consuming it, it all depends on you. I would just try cutting out all gluten, as you should, and if symptoms or problems still exist, THEN try ditching the dairy for awhile.

As for veggies, you should only cut those out if you know you have certain food allergies for them (which is not the same as an intolerance). I eat HUGE salads every day, with some small amounts of protein thrown in, and I healed just fine. I was extremely sick with end stage Celiac at time of diagnosis so my stomach was pretty trashed at that point. Veggies are important, especially raw ones, so I would not cut anything else out unless you continue to have problems.

Try that favorite dressing you mentioned and don't worry about it. If you stay away from large amounts of dairy like ice cream to start with, having a little dressing or other small amount should be fine....you will still heal. Just keep track of symptoms and what you eat. You may find that gluten is your only enemy!

Jestgar Rising Star
Jestgar
Posted

I eat tons of cheese and raw veggies. You will end up doing a lot of trial-and-error experimentation on yourself to find out what works for you. Focus on the gluten for now, and only worry about the other things as you become more comfortable with your new lifestyle. It does get easier. :)

daphniela Explorer
daphniela
Posted
So I was recently diagnosed with Celiac Disease.

Recent as in I just got the results of my endoscopy this morning, but I've seen it coming for a little over a week and a half since the doctor said that's what it might be, and done my best to stick to a gluten-free diet in the mean time, using all the resources the internet has to offer (since, I'm now waiting to get an appointment with the dietitian my doc recommended).

After a week and a half, I'm looking closer (mostly on this board) for information, and I see people warning against dairy, so I asked my doctor and he said I'm more likely to be lactose intolerant because my body is out of whack from eating gluten before I knew I was sick.

Ok, fine. I'll stay away from dairy.

Now I just read that raw veggies (carrots and the like) might be harsh on my system.

I've been eating a lot of salads (with a yummy yogurt-based gluten-free dressing I'm going to put in the back of the fridge until I'm cleared for dairy).

Wheat and gluten are out. I got that part. :)

Stay away from dairy, at least until I'm healed. Ok.

But Veggies? What else is left? Or is it just the raw ones I should stay way from? (I had cooked carrots in a butter & brown sugar glaze last night and they were AMAZING)

Forgive my ignorance, but I'm really new to this, and may be a little overwhelmed by the sheer volume of things I can no longer eat.

(And hungry! The salad I was going to have for lunch is no longer as appealing since I don't have any appropriate dressing :( )

I wasn't just diagnosed 2 months ago and dairy products hate me. I still eat them anyways. I have no issues with carrots. I never heard of that. I eat spring rolls, pad thai, lots of mexican foods, and simple dinners like chicken with baked potatoes, and brocolli.

sharkmom Apprentice
sharkmom
Posted

I make a salad dressing that I love. I just out I have a wheat allergy, so double check these ingr.

1/4 c balasamic vinegar

2 T water

2/3 c olive oil

1 t pepper

1 t sea salt

1 t oregano

1 heaping t minced garlic (from a jar)

Shake well

mattathayde Apprentice
mattathayde
Posted

each person is different, you will need to figure out what your issues are for you.

unless you were really sick at time of Dx you probably dont have many other major issues, most of the people here that have a hard time with a lot of other things had been undiagnosed and sick for a good long while. i wasnt diagnosed until 18 and probably showed symptoms of this for 8-10 years if longer even back to birth. i only have the gluten issue, no other major things and anything that i find can be treated with an alternative medicine thing out applied kinesiologist uses (its called bio set and it tests for and treats allergies through muscle testing)

if you dont have a reason other than "well you are at more of a risk for lactose" i dont know if it is really a reasonable thing to do to cut out dairy. if you still feel sick sure but if your not having issues i would really evaluate it

if you follow everything that even one person on this forum avoids then you will literally be able to eat nothing, so find what bothers you, it will take a mont or 2 for you to be able to evaluate if you still have issues or not

-matt

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Wenmin Enthusiast
Wenmin
Posted

This is a great place to start:

A list of mainstream products that can be found at almost any grocery store...this is the website: (just copy and paste in address box)

homepage.mac.com/sholland/celiac/GFfoodlist.pdf

some of my favorites include the following:

Barbara's Puffins cinnamon cereal (wheat free)

Rice Chex cereal, Corn chex cereal, and cinnamon rice chex, chocolate rice chex (will list on the

package if it is gluten free!

Quaker Instant and Quick Grits (add a slice of velveeta cheese for cheese grits)

Ortega Yellow corn taco shells

Van's Waffles

Carnation hot chocolate mixes

Sunny Delight

Envirokidz Amazon Frosted Flakes

Golden Flake Snack Foods: all potato chips, corn chips, tortilla chips, cheese puffs, cheese curls

Amy's Kitchen Organic Salsa

Midel Chocolate chip cookies

Blue Diamond Nut Thins Almond(crackers)

Eagle Brand condensed milk

Cool Whip

Breakstones cottage cheese

Yoplait Yogurt - All except crunchies ( like granola, graham crackers, etc)

Jello Brand Jello snacks

Hunt's Snack Pack Pudding - all except crunchies

Soy Dream (Ice Cream)

Ben & Jerry's (All flavors not listing gluten ingredients)

All canned or frozen fruit not containing gluten ingredients (Delmonte)

All canned or frozen vegetables not containing gluten ingredients (Delmonte)

Oscar Mayer All Beef Hot dogs

Bryan All Beef Smoked Sausage

Sara Lee Cooked Ham

Kinnikinnick Bread (frozen food section)

Mustard, Mayonaise, Ketchup not containing gluten ingredients

Reese's Peanut Butter

Aunt Jemima Syrup

Contadina Pizza Squeeze

Hormel Pepperoni

Bush's Baked Beans

Ore Ida Hash Browns and French Fries

Go check this site out it is very helpful!

mattathayde Apprentice
mattathayde
Posted

fyi on the ore ida stuff i think there is one thing they make that is not gluten free but it is marked well

-matt

ang1e0251 Contributor
ang1e0251
Posted

As everyone else has said this disease is different for each individual so don't expect that you might feel like the next guy. I would only cut out other foods if I was still feeling bad. You haven't said you are still sick so...

If you eat dairy and it doesn't bother you, keep on with it. If you eat raw vegetable and they don't bother you, keep on. Just know that if you begin to feel bad, these could be culprits. You'll have to become a detective if you have return symptoms to figure out what bothered you. And if nothing but gluten bothers you, hooray!!

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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
      Finding gluten free ingredients

      By captaincrab55 · Posted

      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

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • 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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