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How Did You Start Your Diet

bahrbdoll

By bahrbdoll
in Coping with Celiac Disease

Recommended Posts

bahrbdoll Rookie
bahrbdoll
Posted

So after gluten-free 3 mo. at advice of nutritionalist (she really never said how to start, just eliminated all gluten) -

Gastro Dr. no help after neg blood tests. I just started eating gluten-free foods- mostly those that said gluten-free on the label.

How did you start?

Did you stop eating everything and slowly add things in 1 at a time?

I'm seeing improvement but still having problems and still taking 3 antidiahreal meds daily.

Where do you go to check medications?

I would also appreciate any advice on brand names of foods/beauty that are gluten-free.

I am sick of reading labels for now- I need a break- ANY and ALL suggestions/info/comments/replies appreciated

Thank you all very much

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momxyz Contributor
momxyz
Posted

We started very simply. We ate very little pre-packaged gluten free foods at first and just concentrated on lots of fruits and veggies, lean meats,and brown rice. none of that required any label reading! (although I did check our salad dressings.)

Next we added things like gluten free breakfast cereal and pizza crust mix and homemade rice flour crackers. More recently brown rice pasta (Tinkyada).

That's about it...we're still new at it too. And yes sometimes the label reading either tries my patience or overwhelms me.

ang1e0251 Contributor
ang1e0251
Posted

I started out very simply because I didn't have the rescources to buy processed foods. In hindsight, I think that is the best way to start. Give yourself a good foundation and later build from it. It's less stressfull than learning an entire new way to eat, socialize, buy food and cook all at once. Buy and prepare simple whole foods in your own kitchen with single ingredient spices. When you have mastered that and are feeling good, then add in new foods, one at a time every few days. Keep a food journal. Many of us have other problems with other foods that crop up later and the diary is a great way to figure those out.

You said you are still not feeling totally well. You could be getting gluten in your diet still. You seem to be eating processed foods, is that right? Lots of those have very small amounts of gluten in them, it's legal, and the sensitive will react to that. If you cut down to a whole foods diet for awhile, you should be able to tell if that's true for you. Yes you need to check all your meds and supplements. I don't know if you're eating dairy but that's something most of us have a problem with at first. You might want to let it go for a bit.

Hope this helps!

tarnalberry Community Regular
tarnalberry
Posted

yup - reading labels is time consuming and tiring, so - as much as possible - pick whole, unprocessed, naturally gluten free foods. cooking doesn't have to be complex at all, but use whole, natural fruits, vegetables, legumes, rice/corn, meats, etc. sure, I used a few packaged items - gluten free soy sauce, spices, and hot cereal - but not many.

babysteps Contributor
babysteps
Posted

Also, don't forget to go gluten-free in your cooking equipment - if you have a toaster oven, it may be permanently glutened (although some folks swear by toaster bags, that could work). Do a search on these forums for "gluten free kitchen" or "pots and pans" and you'll find lots of good advice.

I agree with the stick-to-whole-foods approach at the start. Labels can get so overwhelming! Not so bad if only reading one or two per trip to the store, but more than that can make my head spin ;)

Surattius Newbie
Surattius
Posted

Hi,

We are on week three and I am getting tired too. I have heard that it can take quite a while for the small intestine to recover, months, so you still may find relief on that side. Watch out for hidden gluten. I worry that you might be getting some oats or barley malt in your diet that you don't know about, which is giving you symptoms.

I find that I have to do a lot of my own cooking and with three gluten free kids and the dear spouse and a full time job, I ain't sitting around watching TV anytime soon.

The concept I go with is that prepared foods except for yogurt and potato or corn based foods are off limits. It's probably better for us that I cook more from scratch anyway.

For my sake I shop a lot at the local rice bakery, which because we live in a big city, is available.

I'm trying to make it fun for myself but you've been on the diet a lot longer, and I can appreciate that it gets old by 3 months out.

momxyz Contributor
momxyz
Posted
The concept I go with is that prepared foods except for yogurt and potato or corn based foods are off limits. It's probably better for us that I cook more from scratch anyway.

Watch out for yogurt! In reading labels I found some brands that did have gluten listed as an ingredient.

I would not make a blanket statement about all potatoe or corn based foods either. My daughter has bought some snack foods, but only ones that state they are gluten free.

me, I'm sticking to baked potatoes and corn on the cob.

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krawhitham Newbie
krawhitham
Posted

I have been gluten-free for a little over a month, and I started by only eating like 5 foods. Tomatoes, chicken, popcorn (air popped only) for snack, blueberries and strawberries. I know it sounds like I was starving myself but I had to be super strict at first. After about 3 weeks, I started eating all other veggies and fruits (raw fruits, or boiled veggies with just sea salt and pepper) and bland meats, plain chicken, plain ground turkey etc... I feel satisfied when I eat, but I still have symptoms. I was told it will take 6 months of full gluten-free to feel recovered :(

  • 2 weeks later...
Wolicki Enthusiast
Wolicki
Posted

I am trying to send a message to you regarding your posts, but your personal messenger is disabled. If you will enable it to allow pms, I have some info to share with you :D

Janie

flowerchild Newbie
flowerchild
Posted

I'm taking a friend to the grocery store this weekend who has to go gluten-free. My own odyssey started when I broke my leg and found out I had osteomalacea and multiple vitamin and mineral deficiencies - after 14 years of going to doctors trying to manage my "IBS" and "gastritis" and "esophagitis", "ulcers"... etc. I've been gluten-free for a year and a half and it is overwhelming at first to know where to begin. First you have to get over the denial part, and just accept that you need to go without gluten. Easier said than done, I know, but there are worse things in life. If you're still having symptoms after 3 months I'd say cut out any dairy and yeast and soy for awhile, too, and see if that helps. I went dairy and yeast free at first, but now I don't have to. I haven't had a yeast infection in over a year, that hasn't happened in 40 years.

I very rarely buy prepared gluten-free foods anymore - they're nearly always over my budget. The bread is especially disappointing. Bob's Red Mill makes good gluten-free flours for making your own bisquits and cornbread, pizza crust, etc. Some of them are surprisingly delicious and when you add butter or toppings you won't miss the "wheat" thing. If you are craving cake - look for a "death by chocolate" recipe online. Non-celiacs love it too. If you really need crackers (my downfall), Mary's Gone Crackers are a nice earthy flavor for creamy cheeses, and I always keep a bag of plain tortilla chips and plain veggie chips on hand.

The produce and meat sections are nearly all gluten-free. Things to watch out for in produce are: bottled dressings, egg roll wrappers, sushi, packaged salads and nuts and other snacks with seasoning on them.

In the meat section be especially careful of marinated meats and pre-seasoned chicken and fish. (the same is true of restaurants - things like brisket and fajitas can be full of soy sauce and therefore gluten)

In frozen foods, nearly all packaged foods with sauces have gluten in them, also be careful of innocent-looking precooked chicken and other meats. They're frequently coated with soy sauce to give them that appetizing look. Also be careful of grilled chicken salads at fast food restaurants for the same reason. At Mexican restaurants I stick to ranchero chicken, which is stewed. (And don't you hate those places that bury the dang croutons in your salad?)

Even tho rice and potatoes are safe, if they're convenience packaged with seasonings and sauces they're likely full of gluten. Most Campbell and Progresso soups and other soup mixes are off limits, but they are usually clearly labeled and some are fine. I've found that with gluten-free broths I can make better soups than anything that comes out of a can. I just avoid convenience foods in general these days, and try to think positively about all the chemicals and preservatives I'm not eating! (but believe me I still have nightmares and wake up in a cold sweat thinking I'm about to bite into a large hoagie..)

Hope some of this helps. I know it's hard, but your body is definitely worth it and it gets easier as you go. I used to live off Immodium and Zantac and Levbid and anti-inflammatories. Now I don't even have to take BP medicine anymore. I'm down 20lbs and I take an aspirin and vitamins every day, and that's it!

Best of luck!

bahrbdoll Rookie
bahrbdoll
Posted
  • Author
I am trying to send a message to you regarding your posts, but your personal messenger is disabled. If you will enable it to allow pms, I have some info to share with you :D

Janie

Could you please tell me how to do that- thanks

JNBunnie1 Community Regular
JNBunnie1
Posted
Could you please tell me how to do that- thanks

Actually, I don't think you've been on long enough to use the private messenger. I think you need to have made 50 posts to use it. Maybe a mod can chime in here.

bahrbdoll Rookie
bahrbdoll
Posted
  • Author
I am trying to send a message to you regarding your posts, but your personal messenger is disabled. If you will enable it to allow pms, I have some info to share with you :D

Janie

Sorry I suck so badly at this- I got your message, that sounds unreal- I thought my story was bad, I can't even imagine! I didn't want to write you back with all my info incase you already read it- but if you haven't, I posted it on sept 1st @ 1041 a.m.- let me know what you think- about ALL OF MY ISSUES :rolleyes: Thanks so much for all of your help, Bahrbdoll

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      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
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      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

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      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
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