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notme

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notme Experienced

thank you all so much - i am trying to do the glucose free thing - 2nd day - my guts feel muuchh better and i am not throwing up :) but i am so completely angry/depressed/sore! all my muscles feel like i have the flu but i had never heard of any of this withdrawal stuff before. thank God i don't have to kill everyone and this should pass???? thanx! arlene :)


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Lisa Mentor

Welcome! I am assuming your meant "gluten" free diet.

Keep hydrated, that will help. Hope you feel better and there is lots to learn here. :)

kareng Grand Master

Get some Dove dark chocolate or some other kind. It makes you feel better and you deserve it! ;)

notme Experienced

Welcome! I am assuming your meant "gluten" free diet.

Keep hydrated, that will help. Hope you feel better and there is lots to learn here. :)

omgosh - sorry (i have a type 1 diabetic son - "glucose" just rolls off the keyboard) yes, gluten-free. i had no idea that i would have any kind of emo/bio reaction! my husband googlied y'all and watched me cry when i read that i am not alone

notme Experienced

Get some Dove dark chocolate or some other kind. It makes you feel better and you deserve it! ;)

is that safe? i am freaking over everything that contains gluten. uhhh... soy sauce??? whaaaaat?

Takala Enthusiast

You just have to train yourself to read labels, like a reflexive reaction, before you eat anything.

This is an auto immune disease reaction which interferes with how you absorb nutrients, hence, the very real physical reaction in turn effects how efficiently your brain is working- or is sort of sputtering and short circuiting. Taking gluten free vitamin and mineral supplements helps to overcome this. Some brands of vitamins will say "gluten free" right on the label. B complex vitamins really help. Calcium and magnesium also help reduce sugar cravings.

You may need to change your diet to eat more fresh vegetables and good fats. Olive oil is your friend, so is coconut oil or coconut milk if you are also having problems with dairy. Sometimes people find out that they are rather carbohydrate intolerant overall if they just try to substitute gluten free baked goods for regular baked products. Other people discover they also don't do well with certain common ingredients in gluten free baking, so they have to learn to bake their own customized versions if they want something fresh and not resembling a cardboard styrofoam brick. If you bake, use new bakeware pans so you don't get cross contaminated. You also will need your own dedicated toaster. If cooking rice pasta, your own colander. Some families go gluten free at home to make things simpler.

Some brands of chocolate are safe at this time, but always read the labels to be sure.

A short cut is to google:

_______

gluten free dove chocolate

_______

and see what comes up. You can do this with any sort of food. There is also a search function here on this site. Check the date on the information, as sometimes an old story comes up and it turns out this was from years ago and the manufacturer may have changed the formula so it is not gluten free anymore.

Regular soy sauce usually contains wheat. There is a brand of very good soy sauce called "San J" which is wheat free soy sauce and so far, is okay.

notme Experienced

thank you all very much :) the first morning in years i didn't spend making 300 trips to the bathroom!! sorry if that is tmi, but i am celebrating :D maybe i will gain weight! good point about brain function - this diet change affects every function of my body. i have to remember that. i am a breadaholic but i have always cooked and eaten minimally processed foods so that won't be that much of a stretch - label reading on everything else! making roasted tomato-garlic soup to can today: it will only include whatever i put into it. wow.

i should have done this two months ago when the doc advised instead of being in denial... ;)


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ravenwoodglass Mentor

The important thing is your doing it now. I am glad you are having a good response. We do sometimes have ups and downs at first but we are all here to help in any way we can.

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    • trents
      You might consider asking for a referral to a RD (Registered Dietician) to help with food choices and planning a diet. Even apart from any gluten issues, you will likely find there are some foods you need to avoid because of the shorter bowel but you may also find that your system may make adjustments over time and that symptoms may improve.
    • Ello
      I wish Dr’s would have these discussions with their patients. So frustrating but will continue to do research. Absolutely love this website. I will post any updates on my testing and results.  Thank you
    • trents
      Losing 12" of your small bowel is going to present challenges for you in nutritional uptake because you are losing a significant amount of nutritional absorption surface area. You will need to focus on consuming foods that are nutritionally dense and also probably look at some good supplements. If indeed you are having issues with gluten you will need to educate yourself as to how gluten is hidden in the food supply. There's more to it than just avoiding the major sources of gluten like bread and pasta. It is hidden in so many things you would never expect to find it in like canned tomato soup and soy sauce just to name a few. It can be in pills and medications.  Also, your "yellow diarrhea, constipation and bloating" though these are classic signs of a gluten disorder, could also be related to the post surgical shorter length of your small bowel causing incomplete processing/digestion of food.
    • Ello
      Yes this information helps. I will continue to be pro active with this issues I am having. More testing to be done. Thank you so much for your response. 
    • trents
      There are two gluten-related disorders that share many of the same symptoms but differ in nature from each other. One is known as celiac disease or "gluten intolerance". By nature, it is an autoimmune disorder, meaning the ingestion of gluten triggers the body to attack it's own tissues, specifically the lining of the small bowel. This attack causes inflammation and produces antibodies that can be detected in the blood by specific tests like the TTG-IGA test you had. Over time, if gluten is not withheld, this inflammation can cause severe damage to the lining of the small bowel and even result in nutrient deficiency related health issues since the small bowel lining is organ where all the nutrition found in our food is absorbed.  The other is NCGS (Non Celiac Gluten Sensitivity or just "gluten sensitivity") which we know less about and are unsure of the exact mechanism of action. It is not an autoimmune disorder and unlike celiac disease it does not damage the lining of the small bowel, though, like celiac disease, it can cause GI distress and it can also do other kinds of damage to the body. It is thought to be more common than celiac disease. Currently, we cannot test for NCGS. Celiac disease must first be ruled out to arrive at a diagnosis of NCGS. Both disorders require elimination of gluten from the diet.  Either of these disorders can find their onset at any stage of life. We know that celiac disease has a genetic component but the genes are inactive until awakened by some stress event. About 40% of the general population has the genetic potential to develop celiac disease but only about 1% develop active celiac disease. The incidence of NCGS is thought to be considerably higher. I hope this helps.
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