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MindytheOrganist

Newbie Here - Hubby Recently Diagnosed

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Hubby - let's call him "Fang," was diagnosed last month. He had (and has) no symptoms. Discovered via upper GI, ordered with a lower GI to find out why he was slightly anemic. I cannot print the first words he said upon diagnosis. His next words were, "Just great, another dietary restriction."

Fang is also a Type I diabetic, so a steak and salad does not cut it for him when we eat out, and finding carbs w/o gluten is a sick sort of Russian roulette.

On the bright side, our local grocery store chain has a 54-page document listing their store brands that are gluten-free, and each store has a "Health Market" section which is loaded with gluten-free products. One store has two aisles dedicated only to gluten-free food items.

We also have three really good restaurants that offer a gluten-free menu. One is a local Mexican restaurant, and the other two (I hope I can mention them here) are Biaggi's and Olive Garden. Still, it is kind of sad that we probably won't get to eat at one of our favorite places. I called them, and when I mentioned gluten-free, they sounded like they had no clue.

Anyway, we are adjusting well. Just a couple of questions: How do I get rid of the gluten-free-laden foods in my freezer? Food banks won't take them, and I hate the idea of just throwing them out. Also, any suggestions on good restaurants that are accommodating to a gluten-free diet would be helpful.

Thanks so much, and I'm happy to find a place where I can get information directly from the sources.

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Love that you called your hubby Fang.

I gave my gluten food to my neighbor. I would have given it to my friends, but it turned out that most of them were gluten intolerant as well...

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Gave mine away to friends, at least all those items that my husband wouldn't eat (he is not gluten free).

Perhaps call churches, as well. Do you have any homeless shelters in your area?

Sometimes restaurants that don't know about gluten, especially if it's somewhere you frequent, will listen and work with you to come up with a couple safe things that you know you can order when you go there. (how about steak - salt & pepper only - and a baked potato?). You especially need to make them aware of cross contamination. Go early and on an off night and play twenty (or forty) questions with the manager. You'll be surprised how many really want to earn your business.

On cleaning house (of gluten), you know you'll need a dedicated gluten free toaster. You might have a few his and hers items in the kitchen.

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Gave mine away to friends, at least all those items that my husband wouldn't eat (he is not gluten free).

Perhaps call churches, as well. Do you have any homeless shelters in your area?

Sometimes restaurants that don't know about gluten, especially if it's somewhere you frequent, will listen and work with you to come up with a couple safe things that you know you can order when you go there. (how about steak - salt & pepper only - and a baked potato?). You especially need to make them aware of cross contamination. Go early and on an off night and play twenty (or forty) questions with the manager. You'll be surprised how many really want to earn your business.

On cleaning house (of gluten), you know you'll need a dedicated gluten free toaster. You might have a few his and hers items in the kitchen.

Thanks for the info. I have a dedicated toaster oven for Fang and have duplicates of butter and peanut butter labled for Fang's use only.

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Our pantry items went to the Food Bank and our fridge/freezer got lovingly dumped in my sister's kitchen -- they don't cook as much as we do -- so they were shocked at the amount of food we kept on a regular basis -- I think they were able to use most of it. How about a local church or homeless agency -- they may be able to steer you towards someone that can't get out to shop or just doesn't have the funds to shop with.

As for restaurants, I think you are fortunate. Our biggest problem is when we order from a gluten free menu or just order a simple gluten-free meal at a restaurant without a gluten-free menu -- cross-contamination -- not that you want Fang (that name just makes me smile) to be contaminated, just saying that I seem to react badly to trace amounts of gluten. Sometimes I only bloat slightly, so I don't think it's causing much damage -- others may have better read on that one.

Welcome to you and Fang!

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I too gave away most of my pantry and frozen/frig food to neighbors. Otherwise, I hate to say it, it was trashed....Take no chances...thats me anyways.

For dinning out, to add to what everyone else said....I would talk to the manager at the places you want to go and see if they can grill "Fang" a chicken/steak/fish on foil with fresh tongs and only salt and pepper, with a plain baked potato or plain rice (hint: if you have gluten-free seasoning he likes take it with you to add it to the "plain" things).

Best of luck! :D

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Hi, MindytheOrganist--I'm NancytheBassoonist! I feel for your husband because I really chafe at the dietary restrictions. I am like the Princess and the Pea because I am so sensitive. I can feel and taste the difference of gluten-free food way beyond what most members report. Still, I have no option but to follow the diet because I believe that eating gluten really harms celiacs. I try every food suggestion offered here and I have found, at last, a bread that doesn't make me cry and sulk. I vote for Udi's bread! What food store do you use? It sounds pretty good.

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Hi, MindytheOrganist--I'm NancytheBassoonist! I feel for your husband because I really chafe at the dietary restrictions. I am like the Princess and the Pea because I am so sensitive. I can feel and taste the difference of gluten-free food way beyond what most members report. Still, I have no option but to follow the diet because I believe that eating gluten really harms celiacs. I try every food suggestion offered here and I have found, at last, a bread that doesn't make me cry and sulk. I vote for Udi's bread! What food store do you use? It sounds pretty good.

I just found Udi's bread at one of our local stores, called HyVee. Udi's is pretty good for a loaf bread, so I can make Fang a "regular" sandwich again. I had been making bread from a popular gluten-free mix, which works well. Although, we found that particular bread does not "travel" well. By the time we got to my folk's place for Thanksgiving, the baked bread had turned into crumbs!

While at my folk's place, we found a great store, chock full of gluten-free products. Not only that, they had either a bright green or bright red label identifying gluten-free products, which is helpful in products that are not very obvious as to whether or not they are gluten-free.

For Christmas break, I'll have to look up places in the Louisville, KY area. We survived the visit to my folks, but they really did their homework and research, along with my sister. Christmas will bring a visit to my MIL, and I'm really not sure if she gets the situation.

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Just an aside, there are many T1's eating "just salad and steak" and thriving. Examples are either following the Bernstein diabetes plan or the Paleo diet. There's a good forum for the Bernstein plan if anyone is interested.

And here is a very interesting blog by a recently diagnosed T1 who's off insulin now by way of the Paleo diet. Don't know if it will last, but fascinating to watch. http://michellestype1diabetes.blogspot.com/

If anyone is interested in the Paleo diet, Marks's Daily Apple or the Cordain website www.thepaleodiet.com can be good places to start.

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Hubby - let's call him "Fang," was diagnosed last month. He had (and has) no symptoms. Discovered via upper GI, ordered with a lower GI to find out why he was slightly anemic. I cannot print the first words he said upon diagnosis. His next words were, "Just great, another dietary restriction."

Fang is also a Type I diabetic, so a steak and salad does not cut it for him when we eat out, and finding carbs w/o gluten is a sick sort of Russian roulette.

On the bright side, our local grocery store chain has a 54-page document listing their store brands that are gluten-free, and each store has a "Health Market" section which is loaded with gluten-free products. One store has two aisles dedicated only to gluten-free food items.

We also have three really good restaurants that offer a gluten-free menu. One is a local Mexican restaurant, and the other two (I hope I can mention them here) are Biaggi's and Olive Garden. Still, it is kind of sad that we probably won't get to eat at one of our favorite places. I called them, and when I mentioned gluten-free, they sounded like they had no clue.

Anyway, we are adjusting well. Just a couple of questions: How do I get rid of the gluten-free-laden foods in my freezer? Food banks won't take them, and I hate the idea of just throwing them out. Also, any suggestions on good restaurants that are accommodating to a gluten-free diet would be helpful.

Thanks so much, and I'm happy to find a place where I can get information directly from the sources.

Good luck...

Just to forewarn you, I react EVERY time I eat at Olive Garden. My last experience there when I had asked for a "plain grilled chicken breast with nothing on it" (my exact words) and it came to my table with seasoning on it and when I asked what it was, I was told that it was the basic seasoning...I asked for a manager. The manager told me "it's basically just salt" LOL when it had a orangy/reddish tint. Yeah, right.

Just be very very careful.

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