Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

I Don'T Know If I Can Do This...

Nightingale8472

Recommended Posts

Bobbijo6681 Apprentice
Bobbijo6681
Posted

I think it is AWESOME that you are seeing results and finding the "light" at the end of the tunnel. It took me a couple of weeks to get over the initial shock. I am SOOOOO not perfect yet, but I am starting to see the positive side of this and am really ok with it now.

I hope everything continues to go well for you!!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • Replies 56
  • Created
  • Last Reply
ravenwoodglass Mentor
ravenwoodglass
Posted

Nightingale, It is great to hear things are going well. It great that you have had so many good restaurant experiences. It is wonderful when those migraines go away!

AKcollegestudent Apprentice
AKcollegestudent
Posted

I am really, really glad that it looks like it's working. Hopefully, it keeps working.

sandsurfgirl Collaborator
sandsurfgirl
Posted

Wow that's so great!! I'll have to write all these restaurants down as you post. ;)

In N Out is very accomodating. I called their corporate office and they were wonderful on the phone.

We haven't eaten out that much yet. I wonder if the Yard House has any gluten free beer??? With all the ones they have on tap there has to be something right?

CHARBEEGOOD Newbie
CHARBEEGOOD
Posted

You might not be able to have Guinness, but as I recall, most pubs have cider, and nobody will look at you weird for ordering it or asking for it. The bartenders there suggested it to me often, because in their experience, the "yanks" knew about guinness, but the cider was something new to share!

Bulmers is one of the more popular brands, and they confirm on their website that the pear cider is gluten free... they don't mention the others (the pear is new, so their FAQ is all about it), but various places on the web say it's gluten free.

* Bulmers Original Cider

* Bulmers Pear Cider

* Bulmers Mid-Strength

* Bulmers Light

* Linden Village Cider

* Strongbow Cider

* Samsons Cider

* Ritz Crisp Dry Perry

They're sold outside Ireland under the brand name Magners. I can confirm that the original, the pear, and Strongbow are all really good! A lot of the pubs here in the US carry Strongbow cider.

Also, cider sold under then name Bulmer outside Ireland (the name is owned by Heineken outside Ireland...Bulmers Ireland uses Magners outside IE) in original and pear is gluten free.

I guess when my friends are all having a beer I'll have to have cider instead. I'm a skydiver...that's going to be tough for me. Beer is part of our culture. Whenever you do something for the first time (get your license, have a parachute malfunction and use your reserve, do something really cool), we say you "owe beer", which means you bring beer for all your friends so you can all sit around the bonfire and share the beer and the story. My headaches have pretty much kept me on the ground for the last few years. Maybe going gluten free will get my butt back up in the air. I'll just have to be sure to keep some cider in the cooler.

Thank you for the cider information. It had completely slipped my mind. I have been a wine, gluten-free beer, margarita or rum drinker since starting my "diet exploration". This just gives me another option and the fun of find the one I like the best..

Going Gluten Free does not mean missing out! You will find that many no-gluten-free persons have not tried all the things you will. Ground Wheat flour is easy "sorghum" rice or almond flour is branching out trying new things and some really tasty treats as well.

Reba32 Rookie
Reba32
Posted

that's great that you're not feeling all deprived and that you're still getting out.

Normally I don't prefer Outback (I think they're very overpriced!) but heck, if they have a gluten free menu, I might just put them back on the list of places to eat.

My Australian friends think its funny though. It's not really Australian food. ;)

Nightingale8472 Rookie
Nightingale8472
Posted
  • Author

that's great that you're not feeling all deprived and that you're still getting out.

Normally I don't prefer Outback (I think they're very overpriced!) but heck, if they have a gluten free menu, I might just put them back on the list of places to eat.

My Australian friends think its funny though. It's not really Australian food. ;)

Their gluten-free menu is about five pages long! There's tons of choices! It mostly tells how to modify the regular menu items, like:

"Victoria Filet Mignon, 7 or 9 oz. gluten-free- Avoid bleu cheese or horseradish crumb crust"

Or points out which items are gluten-free to begin with, like the dessert with the flourless chocolate brownie and ice cream.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,901
    • Most Online (within 30 mins)
      7,748
    tessycork47
    Newest Member
    tessycork47
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.