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

Living With Parents

cO-ol

By cO-ol
in Introduce Yourself / Share Stuff

Recommended Posts

cO-ol Explorer
cO-ol
Posted

I still live with my parents, and at a job where I make barely over minimum wage, it's going to stay that way for awhile. God, this would be 15000 times easier living on my own.

I haven't been officially diagnosed (I can't bring myself to deal with more doctors right now). So I'm doing gluten-free on my own (I guess I may have to see docs if I still have problems after a couple of months, sigh). My dad I think TRIES to be understanding... I've been gluten-free a week now.

My dad likes to cook and get food for the family. He cooked chicken and marinated it in some dressing that wasn't gluten-free. He said, 'It's such a small amount though!' But I said, "I'm sorry, I can't..." He also brought home chicken wings. Maybe they're gluten-free, maybe they weren't. But I have no idea and don't want to risk it. He gets kind of defensive when I turn food down.

Should I just tell him I'll make my own food all the time, just for now (and of course share what I make when I can...)? Would that be the best thing? I'm still so new to this so I'm not the best educator and honestly, I just don't have the patience for too much explanation (especially if he's going to get defensive, ugh).

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

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted

I still live with my parents, and at a job where I make barely over minimum wage, it's going to stay that way for awhile. God, this would be 15000 times easier living on my own.

I haven't been officially diagnosed (I can't bring myself to deal with more doctors right now). So I'm doing gluten-free on my own (I guess I may have to see docs if I still have problems after a couple of months, sigh). My dad I think TRIES to be understanding... I've been gluten-free a week now.

My dad likes to cook and get food for the family. He cooked chicken and marinated it in some dressing that wasn't gluten-free. He said, 'It's such a small amount though!' But I said, "I'm sorry, I can't..." He also brought home chicken wings. Maybe they're gluten-free, maybe they weren't. But I have no idea and don't want to risk it. He gets kind of defensive when I turn food down.

Should I just tell him I'll make my own food all the time, just for now (and of course share what I make when I can...)? Would that be the best thing? I'm still so new to this so I'm not the best educator and honestly, I just don't have the patience for too much explanation (especially if he's going to get defensive, ugh).

I know that this is hard as I go through the same thing with my family. I am married and live with my hub but my Mom is always wanting to cook for me etc.

Is there any way that you could go grocery shopping with your Dad and get things that you all will like. Tacos, plain meat, cheeses etc. If he isn't willing to do this, than yes, I would just make my own food if I were you. Just be careful to avoid CC from the counters and dishes etc. :)

kareng Grand Master
kareng
Posted

Maybe he would be more receptive if you were diagnosed. Otherwise, offer to cook but watch out for all the cc'ed stuff in his kitchen. Don't rinse your pasta or grapes in his colander, for example. Don't use the same PB, jelly, etc. Get some colored tape to put on your jar of pb so they don't get crumbs in it.

  • 3 weeks later...
cO-ol Explorer
cO-ol
Posted
  • Author

OMG I forgot about this thread! :o

Anyway, thanks for the suggestions. He's getting better about not assuming and not getting defensive, I just have to make sure I put my foot down is all. I'll definitely try the colored tape idea.

  • 1 month later...
Evangeline Explorer
Evangeline
Posted

Have you tried getting a gluten sensitivity stool test from EnteroLab ( www.EnteroLab.com ) or tried getting a test at Cyrex ( www.cyrexlabs.com )?

The test is about $130. For EnteroLab, you will send them a stool sample and for the Cyrex test you will send a blood sample. Both labs will send you little kits and information on where to go to get your blood drawn.

I could not get diagnosed because my doctors were incompetent. I finally followed this route and 2 weeks later had a positive test. I've been gluten-free for several months now and all my symptoms vanished. :)

  • 5 weeks later...
Live Love Twillight Rookie
Live Love Twillight
Posted

I'm glad ur prob was solved, but 4 others looking in, or 2 get a boost u shuld let him no that even the tiniest amount can cause a reaction, also if ur "less sensitive" n he nos that, let him no that even if u dont react too much, or not at all, if u have the disease it is still harmful to ur organs. . .

Archived

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

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


  • Member Statistics

    • Total Members
      131,739
    • Most Online (within 30 mins)
      7,748
    Werthesmiths4
    Newest Member
    Werthesmiths4
    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

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      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
      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
      Possible celiac - need advice

      By Scott Adams · Posted

      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
      Celiac or not??

      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.
×
×
  • 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.