Jump to content
  • 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):

New To This


K8ling

Recommended Posts

K8ling Enthusiast

Hey guys, I am totally new to this (didn't even know what Gluten was until last month). I for sure have a Gluten allergy and since cutting it out last week I feel totally better. 99% of my gastro issues are gone already and I have much more energy. My husband was a sweetheart and helped me empty the pantry and scrub out my bread machine (living on a military budget...gotta make what I have work :)). Now I am so afraid of having withdrawals (none yet), getting glutenated, and having a much worse reaction because I haven't been exposed to it on a daily basis. When my husband deploys I can't run the risk of having a bad reaction in public with my 18 month old. I am only 22 and sometimes I feel like an old lady at the spouse functions because I can't eat at all. I'm wondering if there are any other young moms out there (or military wives?) that have had to deal with this?

Luckily I've never had "public pooping" issues (like not making it after being glutenated) but I live in constant fear of it. Any advice to help me overcome this fear? Or at least make me more apt to go out on play dates with my toddler?


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



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

Not everyone finds that they go through withdrawals, or that they get so uber-sensitive to any little tiny contamination that they're holed up for a week.

And though playdates with a toddler are going to be a little nerve wracking, bring along plenty of wipes to keep your hands clean (and eventually your kids) and even a change of clothes if you'll be around a lot of cookie/cracker eating kids. You'll make it work out just fine, you just have to practice what works for YOU.

mamaw Community Regular

Hello & Welcome.First off I understand your money issues but I'm not so sure one can clean a bread maker or a toaster or hand mixer with the tiny cracks & cervices... you may not be a sensitive person & may not have issues..Outings with or without kids: I would be up front & let the other parents know & understand your health issues because probably sometime along the way you will be eating out with your hubby & their company. If they understand from the start they maybe more willing to make restaurant dates at places that you too can enjoy....plus I would carry snacks with me at all times.Share some gluten-free pretzels & let them see how good you are eating.

There really can be a great life without gluten....Be open & talk about celiac --- it just may help another person along the way. I have people question me all the time & go to the doc & get dx'd never knowing anything before... My husbands high up boss attended a party & happen to be placed at our table. I was able to order a gluten-free version of the food offered to everyone else . He noticed that my food looked just a bit different (no stuffin, no gravy) & nicely asked why! I explained as briefly as I could but he keep questioning me .. At the end of the evening he thanked me & even gave me a hug. Of course it looked like suck-up for my husband!!! Several days later he called my hubby to thank him for bringing me to the event. His sick grandchild was dx'd after three years of hell for this child. No doctor ever suggested this may be the child's health issues.

enjoy your outings & like Tarnalberry said--- take stock in paper towels & wipes!!!!!!! I feel like the paper towel queen.....

blessings

mamaw

ciavyn Contributor

It does get better! I swear it does. Frustrating? Absolutely. But over time, it does improve. I've been gluten free for 6 months, and outside of when I get glutened, like I did this weekend, I feel great.

You'll just have to be careful, wash your hands regularly, and focus on what life is like off gluten. Believe me -- this is one of the easier diseases to have, even though it seems awfully tough in the beginning. You'll get the hang of it, and soon you'll be cooking and baking foods that others will wonder: "Is that REALLY gluten free?" ;)

most people would have no idea if I didn't tell them. And that's the way I like it! Hang in there. :)

K8ling Enthusiast

Thanks guys! I got glutoned right after I posted this, and we think it was butter we used on my toast (it was from before I got dx'd) OR the Amy's Pizza that's processed in a wheat facility despite being gluten free. I wish I had known that BEFORE I ate it lol. Sooooo I am on the couch with my gatorade and rice crackers. I AM getting a new toaster, the bread machine is going to have to wait until anniversary money gets here but I can make it work until then. I used my sons old bottle cleaners to scrub out the nooks and crannies as best I could. It's just a lot of CC worries I have. I think that my husband doing this with me is great and it does help make it easier. Thanks for all the support.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,061
    • Most Online (within 30 mins)
      10,442

    Zuke
    Newest Member
    Zuke
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...