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Taylor

By Taylor
in Coping with Celiac Disease

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Taylor Newbie
Taylor
Posted

Hi everyone, I just stumbled across this sight today and joined up. I was diagnosed with celiac disease around 2 years ago. I was 24 years old when I was diagnosed, and needless to say it was a shock. I am 6'2" and was always very skinny despite the fact that I ate everything in sight. The weeks prior to me being diagnosed I was loosing weight very rapidly, I got down to 119 lbs. Long story short, I have been very strict about my food intake, and currently weigh 210 pounds. I look forward to being a participant on this board. From the few posts that I have read so far it looks like there are some people on here with a very good understanding of being a celiac.

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Guest Blackheartedwolf
Guest Blackheartedwolf
Posted

Hello

I just joined too. I found almost 2 weeks ago that I have celiac disease, and have been on the gluten-free diet now since 2-23-04. (Just starting.) I already feel better.

I have noticed that people say different things on different boards, about what is safe and what is not. It's kind of frustrating for a newly diagnosed person! At first I thought I couldn't have any soda that is brown colored because of the caramel coloring, but companies like Coca Cola and Pepsi say they are gluten-free.

It gets easier as I learn what is safe and what is not. I carry a binder with me when I go shopping, and have to keep looking things up on my lists!

Guest jhmom
Guest jhmom
Posted

Welcome Taylor and Blackheartedwolf!!!

We are glad you found us :D This is a wonderful place filled with a lot of information!

I am glad to hear that the both of you are feeling better on the gluten-free diet! I know I could tell a difference within just a couple of days, it was AMAZING! I never knew that something called "gluten" could cause that much abdominal pain and other symptoms!

I thought I would share a few links that have been helpful to me over the last 6 months, I hope they are helpful to you as well....

Mainstream gluten-free products

celiac disease Support Groups

Open Original Shared Link

Open Original Shared Link - which has wonderful gluten-free bread and bagels!!!!!

Taylor Newbie
Taylor
Posted
  • Author

I too felt better almost instantly. I was very worried at first that I was not going to be able to eat anything. I found out pretty quick that my diet did not have to be changed too drastically. I am a meat and potatoes guy anyway, so my diet stays pretty bland. I travel quite a lot, so that was a challenge at first. I always try to find an Outback Steakhouse close to my hotel when I am out of town. I like that they have a special gluten free menu. I don't eat any fast food just to stay on the safe side. If I go to a fancier retaraunt I just talk to the chef, and they are always able to accomidate you.

Blackheartedwolf- I don't drink a lot if pop, but I was glad to see I could still drink the kinds I like. I am not sure if Pepsi products are gluten free. I know most of the Coke products are.

wclemens Newbie
wclemens
Posted

Hi,

I especially like the sodas I drink, and wonder if perhaps drinking certain sodas is something that each person has to test out themselves, just to see how they react?

I have learned that I can drink Diet Rite Raspberry soda, Diet Caffeine Free Dr. Pepper, A&W Diet Root Beer, and Canfield's Diet Chocolate Soda (which is really a blessing because milk chocolate is on my list of forbidden foods).

There may be others which I could tolerate, but those are the ones I've chosen so far. I've had Celiac for the past 51 years, so have had a lot of time to test certain foods out. I've learned that all grains, milk, dairy, casein, whey, egg whites, and yeast get to me.

Hope you all thrive on your new diets! Welda

KAthyB Newbie
KAthyB
Posted

ToBlackheartedwolf. My son and I are working on wireless site Open Original Shared Link so you can leave your binder home. It is free and can be used on any web enabled cell phone. The database is constantly growing as I am working on it in my spare time. Good Luck!

KathyB

plantime Contributor
plantime
Posted

Hi. I'm new to the site. I have been searching for any help and support for gluten intloerance, and instead found problem intolerance! No one wants to know or help! I hope I can find what I need here. Since going gluten-free on Valentine's Day, my health has drastically improved, so I am not going back!

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plantime Contributor
plantime
Posted

I have been reading and reading and reading, and decided that I love this site! I learned that Pria bars are not gluten-free, (but too late, I already ate several before learning) and that others have the same frustrations and problems. Thank you for being here! :rolleyes:

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      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

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    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
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      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
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