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

New To This And A Bit Lost At Times


maxjac

Recommended Posts

maxjac Apprentice

Hi everyone..

i'm new here and since i've been reading some of your posts i feel that i may just belong here..

My son has been going through issues with mood so he was advised to do an elimination diet to see if allergies were an issue.. since he is only 8, i also did the diet so he wouldn't do it alone.. well that has set me on a path of enlightenment and although we have found he has no allergies but is Hypoglycemic.. i myself have learned some major things about myself.

First off for years i've thought i was lactose intolerant ( due to the intense pain when i eat cheese, yogurt, milk, ice cream, etc)

then my doctor tells me my "D" and cramps and bloating and unexplained abdominal pains is IBS

then my stuffy nose, phlegm and headaches are due to allergies

and my tiredness is due to depression...

so since the elimination of most major allergy causing foods, i've discovered that foods made from wheat severely affect every aspect of my life.. from the toilet to looking 3 months pregnant..

I've been very diligent about removing Wheat and it's by products from my diet, but the darn stuff keeps pooping up in the most unusual of places and causing me to buckle over in some crazy pains..

The one day while out with my older children i ate French fries with gravy and cheese ( of course i thought i'd get a bit of a stomach ache but oh well, right)

then i indulged in a piece of cheese cake.. i barely made it out the door of the restaurant and was in the most intense pain of my life.. ( next to child birth)

i drove my oldest son home and sat in his driveway for what seemed like an hour ( i'm sure it was 10 minutes or more)

it felt like a hot poker being driven into my intestines and ripped across my abdomen.. not fun..

this lasted for at least an hour.. not to mention the intense pain in my butt ( not 100% sure what that is about)

anyway.. i have now learned most of what i can not eat, and am frustrated..

I'd like to enjoy a drink with my husband on new years and ( from just ingesting it tonight) realized the Polar ice vodka is a no-no.. ARGH!

i found your site with the information about alcohol and had to say thank you..

this is tougher than i imagined it would be.. so thank you to all that post their experiences for newcomers such as myself.


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



Celiac.com Sponsor (A8-M):



Jestgar Rising Star

Welcome to the group! I hope you find all the information you need here. I think that most people don't have trouble with distilled alcohol, so you may find that you can still indulge in that drink with your husband after you've given your intestines time to heal.

maxjac Apprentice

Welcome to the group! I hope you find all the information you need here. I think that most people don't have trouble with distilled alcohol, so you may find that you can still indulge in that drink with your husband after you've given your intestines time to heal.

thank you for the welcome.

I tried drinking the vodka, but it hurt.. i did take a peek around and found that a few are better options then others, so i'll just try a different brand. :)

GFinDC Veteran

You would probably ok with some wine, some tequila, or some potato vodka. Or maybe all three! :D

kareng Grand Master

You would probably ok with some wine, some tequila, or some potato vodka. Or maybe all three! :D

Not all 3 at once! That will make you sick and it has nothing to do with gluten.

Judy3 Contributor

You would probably ok with some wine, some tequila, or some potato vodka. Or maybe all three! :D

sounds like a heck of a time with all three!! Where's the party! LOL :P

maxjac Apprentice

sounds like a heck of a time with all three!! Where's the party! LOL :P

LOL..


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



Celiac.com Sponsor (A8-M):



  • 5 weeks later...
made Newbie

I have exactly the same symptoms, and was diagnosed yesterday with a tremendous intolerance to wheat, gluten and lactose. I was suffering these symtoms for so many years without knowing what was the reasons. Now, I need to learn and know first wich natural food is naturally gluten-free. If anybody can help me, I will be very grateful.Thank you.

Alison R Rookie

Naturally gluten free is the easy stuff. Meats, vegetables, and fruit. You have to watch processed meats (lunch meat, sausage, etc) but many are fine. Oils, vinegar (but not malt vinegar.) Rice is fine. I use Adolphus rice because the American Rice Co says it is in fact free of cc issues and I haven't had any problems. I don't have problems with oats, but some do. (Many grains can be an issue not because of the grain but cross contamination with wheat, so be careful.)

Stay out of the center isles of the store as much as possible and you can make tons of gluten free nutrient dense meals with relative ease. This does mean more frequent shopping because this is perishable food.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,890
    • Most Online (within 30 mins)
      7,748

    glutenhater11
    Newest Member
    glutenhater11
    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

    • Ceekay
      I'm sure it's chemically perfect. Most of them taste lousy!        
    • Rejoicephd
      Hi @JulieRe.  I just found your post.  It seems that I am also experiencing thrush, and my doctor believes that I have fungal overgrowth in my gut, which is most likely candida.  I'm seeing my GI doctor next week, so I'm hoping she can diagnose and confirm this and then give me an antifungal treatment.  In the meantime, I have been working with a functional medicine doctor, doing a candida cleanse and taking vitamins. It's already helping to make me feel better (with some ups and downs, of course), so I do think the yeast is definitely a problem for me on top of my celiac disease and I'm hoping my GI doctor can look into this a bit further.  So, how about you?  Did the candida come back, or is it still gone following your fluconazole treatment?  Also, was it awful to take fluconazole?  I understand that taking an antifungal can cause a reaction that sometimes makes people feel sick while they're taking it.  I hope you're doing better still !
    • Scott Adams
      I'm so sorry you're going through this—the "gluten challenge" is notoriously brutal, and it's awful to deliberately make yourself sick when you've already found the answer. For the joint pain, many people find that over-the-counter anti-inflammatories like ibuprofen can help take the edge off, and using heating pads or warm baths can provide some direct relief for the aches. For the digestive misery, stick to simple, easy-to-digest foods (like plain rice, bananas, and bone broth) and drink plenty of water and electrolytes to stay hydrated. It feels like the longest month ever, but you are doing the right thing to get a clear diagnosis, which can be crucial for your long-term health and getting the proper care. Hang in there; you can get through this! This article, and the comments below it, may be helpful:    
    • Scott Adams
      Daura Damm (a sponsor here) uses AN-PEP enzymes and filtering in their brewing process to reduce/remove gluten, and it actually tests below 10ppm (I've see a document where they claim 5ppm). 
    • trents
      This topic has come up before on this forum and has been researched. No GMO wheat, barley and rye are commercially available in the USA. Any modifications are from hybridization, not laboratory genetic modification. Better toleration of wheat, barley and rye products in other countries is thought to be due to use of heirloom varieties of these cereal grains as opposed to the hybrids used in the USA which contain much larger amounts of gluten.
×
×
  • 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.