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

It Was Hard But I Did It!


looking4help

Recommended Posts

looking4help Apprentice

This may sound so silly but I just have to share and here is the only place I get the understanding support that I need right now.

Last night my daughter and I went out for a family camp meal at my son's boy scout summer camp. They were serving big, fat steaks and baked potatoes. OH YUM right?

To make things better MY hubby was the one doing all the cooking! YEA!!!! He was so very kind to start a NEW steak for me after I asked him and explained that mine would need to be cooked on foil because of CC with the grill grate. Mind you this was after he had already been working on a nice big steak for me that had sat ON the grate :( AND he had very carefully checked the ingredients of the seasoning pack for gluten. YEA gluten free!!

Well, yea until I realized that he was using the SAME tongs to flip my new steak that he was cooking on the foil. :( How could I tell him that I just couldn't risk it? I didn't want to hurt his feelings but I knew I did not want to be in pain for the next 2 days at least. So, I carefully said please don't be mad but.....

Well, he was so very kind about it and I looked over a few minutes later to see him with a NEW steak on a NEW piece of foil and he was flipping the steak with his fingers! Burning them quite bad by the way! But by then I was so scared of CC that I just nibbled on a baked potatoe that had been cooked in foil on the coals. (Hoping that will be ok.)

So, point of it is I resisted the chance of CC over and over even though I really could have sunk my teeth into one of those big fat steaks!!!!

And I don't think hubby was upset at me either!!

:)


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



Celiac.com Sponsor (A8-M):



GlutenFreeManna Rising Star

Awe, that is SO sweet that your hubby is understanding. I would have eaten the one he flipped with his fingers, but that's great you were able to resist. For the future, have them wrap the steak completely in foil and that way he can flip it without changing tongs. It may take a little longer to cook, but it will still cook just fine. I have done this with chicken and veggie packets on the grill with no problems.

polarbearscooby Explorer

Aw! Your hubby sounds uber sweet!

sickchick Community Regular

That is so frustrating- good for Hubby :)

xox

ravenwoodglass Mentor

Your hubby is a real keeper. I also would have eaten the one that he flipped with his fingers but it is okay that you didn't. The idea about wrapping the whole thing in foil was a good one.

looking4help Apprentice

Oh thank you for the idea to wrap it entirely in foil. I didn't even think of that!

Yes, my hubby is a keeper. He tries so super hard for me not only in the gluten area.

I really feel so bad for those that don't have understanding spouses.

:)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  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
      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
      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.
×
×
  • 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.