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Have Any Of You Gone gluten-free B/c A Family Memeber Has Celiac?

kaiess

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kaiess Contributor
kaiess
Posted

I'm about to go gluten-free myself b/c I want to eat healthier and avoid a lot of the junk food I eat on a regular diet. Going gluten-free with my son will give me a good reason NOT to eat cake, cookies, etc that are available at work everyday. I am not strong enough LOL to do it otherwise. I'm wondering if others have chosen to eat gluten-free if they have no medical reason to do so? Have you felt any better, worse, same? Just curious.

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Amyleigh0007 Enthusiast
Amyleigh0007
Posted

This is my opinion only: I don't think going on the gluten free diet just to avoid junk is a great idea. You also don't necessarily eat healthier on the gluten free diet. It is very hard to follow and if you have no medical reason to follow it you will cheat. You will be tempted and give in and you will not set a good example for your son. You will also make it look like gluten free is a passing fad when one day you say you can't eat something but give in the next day and have it.

With that being said, when my son was diagnosed I got rid of all gluten food in the house. I did it for him. I did not want to worry about cross contamination issues. I wanted him to be able to eat anything he wanted at home. Getting rid of the gluten made a huge, positive impact on my health. I had no idea that I had a problem with gluten until I stopped eating it and I wouldn't have stopped eating it if it wasn't for my son's diagnosis. If you think you might have a problem with gluten then stop eating it (unless you want to get tested). If not, I don't think it's a good idea.

Darn210 Enthusiast
Darn210
Posted

When my daughter was diagnosed, the rest of the family got blood tests done. My results came back negative. I never noticed anything that I thought could be related to wheat. However, by the time I had my blood test done, I had been on this board long enough to know that people have tried gluten-free and realized afterwards that issues/symptoms that they thought were "normal" went away. I decided to go gluten free for awhile to see if I noticed anything. I went gluten free for 6 weeks. I noticed absolutely no improvements. I went back on gluten and noticed absolutely no problems. So I tried it and left it. Depending on the circumstances, I will go off and on for my daughter's sake. Last spring break was the first time that we had vacationed where we were not able to have access to a stove or microwave. Our meals were either at a restaraunt or out of the cooler in our room. I ate gluten free with her for the week. It gave me a sense of what she has to go through. Truly, restaurants have been our biggest issue as she has "kid tastes" . . . she wants chicken fingers, not grilled chicken. By ordering something different than her but still gluten-free it gives her a chance at trying a couple of different things (foods) which will help the next time . . . and so on.

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      Welcome to the celiac.com community, @Cecile! It is common for those with celiac disease to develop sensitivity/intolerance to non-gluten containing foods. There is a high incidence of this with particularly with regard to dairy products and oats but soy, eggs and corn are also fairy common offenders. Like you eggs give me problems depending on how they are cooked. I don't do well with them when fried or scrambled but they don't give me an issue when included in baked and cooked food dishes or when poached. I have done some research on this strange phenomenon and it seems that when eggs are cooked with water, there is a hydrolysis process that occurs which alters the egg protein such that it does not trigger the sensitivity/intolerance reaction. Same thing happens when eggs are included in baked goods or other cooked dishes since those recipes provide moisture.  So, let me encourage you to try poaching your eggs when you have them for breakfast. You can buy inexpensive egg poacher devices that make this easy in the microwave. For instance:  https://www.amazon.com/Poacher-Microwave-Nonstick-Specialty-Cookware/dp/B0D72VLFJR/ Crack the eggs into the cups of the poacher and then "spritz" some water on top of them after getting your fingers wet under the faucet. About 1/4 teaspoon on each side seems to work. Sprinkle some salt and pepper on top and then snap the poacher shut. I find that with a 1000 watt microwave, cooking for about 2 minutes or slightly more is about right. I give them about 130 seconds. Fatigue and joint pain are well-established health problems related to celiac disease.  Are you diligent to eat gluten-free? Have you been checked recently for vitamin and mineral deficiencies? Especially iron stores, B12 and D3. Have you had your thyroid enzyme levels checked? Are you taking any vitamin and mineral supplements? If not, you probably should be. Celiac disease is also a nutrient deficiency disease because it reduces the efficiency of nutrient absorption by the small bowel. We routinely recommend celiacs to supplement with a high potency B-complex vitamin, D3, Magnesium glycinate (the "glycinate" is important) and Zinc. Make sure all supplements are gluten-free. Finally, don't rule out other medical problems that may or may be associated with your celiac disease. We celiacs often focus on our celaic disease and assume it is the reason for all other ailments and it may not be. What about chronic fatigue syndrome for instance?
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