0
Kimbalou

Angry About Food In General!

Rate this topic

Recommended Posts

It's still holiday time, and time for work potlucks! I get so upset when people around me can eat whatever they want. Now I'm supposed to sign up for a work potluck. I feel like signing up for "gluten-free oatmeal"!! That would make some heads turn! I'm just having a pity party right now. I know it's healthier to stay away from all the gluten-filled goodies anyway...but I am upset about it at the same time. I lashed out at my husband when he was making spaghetti sauce yesterday because he loves spices and my stomach is so sensitive! Onions just tear up my intestines! It wasn't too bad, but I was sensitive to it afterward. Then, he made me a cosmoploitan with Rye Vodka, beacuse he thought it was ok...ugh. I drank some and felt crappy this morning. Do the grains in alcohol really remain that strong to cause issues with us??

Venting...again...thanks for listening!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Please vent away. You're not the only one feeling left out with all the food around at work.

I'm still pretty new to this new lifestyle, too. It's been a huge adjustment for me. However, when I have a really good day and my back's not hurting and my anxiety and depression are gone, I feel like I'm singing inside. There's definitely a social price to pay for feeling good. It seems to be worth it.

Be gentle with yourself as you go through all the feelings associated with distancing yourself from gluten. People here say that it does get easier with time. I'm hoping that's true.

  • Upvote 1

Share this post


Link to post
Share on other sites

Today it has been raining all day, and I just had this real big hankering for a big pan of ratatouille (and I always grated lots of parmesan on top), not to mention a big pot of garlic mashed potatoes :o Well, needless to say I didn't make them because I didn't have any of the ingredients in my house (except the garlic) because I can't eat either, but boy did that sound good to go with my lamb chops :D Oh well, that was another life. Already lived that one :lol:

Hub really got into mixed drinks over the summer and got real frustrated with me because I nixed anything with lemon or lime :o - how can I make a drink for you? I said, you don't have to - I will drink my bacardi and pineapple and scotch on the rocks and don't worry about me. but still he fretted.:rolleyes:

Share this post


Link to post
Share on other sites

Then, he made me a cosmoploitan with Rye Vodka, beacuse he thought it was ok...ugh. I drank some and felt crappy this morning. Do the grains in alcohol really remain that strong to cause issues with us??

Venting...again...thanks for listening!

Sorry your having such a hard time right now. Yes for some of us distilled gluten will cause a reaction but not for all. I go with potato vodka or clear rum if I am going with hard liquor. You may want to skip the gluten grain beverages until you have healed fully. You may be able to tolerate distilled gluten after you heal. I hope your feeling better soon.

Share this post


Link to post
Share on other sites

Oh well, that was another life. Already lived that one :lol:

I like that line. How many of us get to have more than one life? Most people get stuck in the same patterns and sleepwalk through most of their day. We've all been slapped upside the head and told to go out and try living again. Maybe not as easy as sleepwalking, but a lot more rewarding in the end.

  • Upvote 2

Share this post


Link to post
Share on other sites
Ads by Google:


Try laying off of all alcohol until you've healed somewhat. It made my stomach burn for the first month or so after I went gluten-free. I don't have problems with it now (officially 1 year gluten-free today!). Ditto for onions and things like peppers and broccoli- notoriously hard-to-digest veggies. This is such a hard time of year to go gluten-free, but it will be so worth it once your gut heals. It does get easier and so much better, I promise.

Could you take a big fruit salad to your work potluck? If you bake, how about gluten-free cookies? I found in my holiday baking this year that a mix of 1 part each sorghum flour, millet flour, potato starch and arrowroot starch with 3/4 tsp xanthan gum per cup of flour mix worked beautifully as a substitute for gluten flour in my old favorite standard cookie recipes. In fact, the only cookies that crumbled were the ones that I made with a store-bought flour mix. I took big gluten-free cookie and candy trays to family parties and all the gluten-eaters were quite happy.

Share this post


Link to post
Share on other sites

Venting...again...thanks for listening!

If you can't vent here...then where? Yes, yes, count our blessings, so lucky to live in a time we can be diagnosed, have so many good substitute products, etc. etc.

But damn! Asking one of us to contribute to a pot-luck where we aren't going to be able to take part does rankle! It's the rare observer who understands that we either attend a food-based gathering with our stomachs growling and be constantly exposed to lovely, tasty things we aren't allowed to touch while we listen to others rave or rant about this or that thing they've eaten or prepared, or we just don't attend and we miss out on important social or professional interaction. And we'd better not convey that to anyone! We're supposed to be cheerful and great examples of how healthy we are on our difficult diet, which can be tiring on another level. It can be one more veneer between ourselves and the rest of the world.

So, yes, my dear, vent on! We get it!

So, I've gone there, and let me go back to my cheerful self to say that my quality of life, in spite of everything, is much better off gluten than on it. It's wonderful to be able to enjoy the tasty food I have the time and luxury to make at home, and I've become one hell of a cook. I've also learned more about biology, medicine, and the business of medicine than I ever would have otherwise.

  • Upvote 2

Share this post


Link to post
Share on other sites

Pity parties can be good and I have had my share. The only bad part is that I am the only guest! No one ever comes. ;)

On the positive side... Tonight my son told me that the only reason he was glad I have celiac is that it has taught us all to eat healthy. :D

Share this post


Link to post
Share on other sites

It's still holiday time, and time for work potlucks! I get so upset when people around me can eat whatever they want. Now I'm supposed to sign up for a work potluck. I feel like signing up for "gluten-free oatmeal"!! That would make some heads turn! I'm just having a pity party right now. I know it's healthier to stay away from all the gluten-filled goodies anyway...but I am upset about it at the same time. I lashed out at my husband when he was making spaghetti sauce yesterday because he loves spices and my stomach is so sensitive! Onions just tear up my intestines! It wasn't too bad, but I was sensitive to it afterward. Then, he made me a cosmoploitan with Rye Vodka, beacuse he thought it was ok...ugh. I drank some and felt crappy this morning. Do the grains in alcohol really remain that strong to cause issues with us??

Venting...again...thanks for listening!

Vent away! Just going to add some thoughts and constructive suggestions, as pity parties aren't much fun. ;)

This diet will get easier with time. You get to the point that gluten food just looks nasty, not tempting. Generally, the people around work look at my home-cooked lunches and wish they had brought something as nice for themselves. My answer to work potlucks is to leave the office, and go treat myself to P.F. Chang's. It's exceedingly unusual to be required to participate in a pot luck.

Your intestines will get less sensitive as you heal. For now, ask your hubby to cook the onions in big slices so you can pull them out. Then you get to enjoy the flavor. Remind him that he can add a dab of pesto to his sauce and shake some Parmesan onto his bowl of spaghetti to add more flavor to his portion. A lot of seasonings can be added to individual servings if you need your food plain for now.

Reactions to grain alcohol are unusual because it's distilled away from the grain mash, but not unheard-of. Find some sugar cane rum, pure agave tequila, or potato vodka if you think it could be a problem for you. You can also have wine, hard cider, and gluten-free beer like Green's or Redbridge.

Share this post


Link to post
Share on other sites

Reactions to grain alcohol are unusual because it's distilled away from the grain mash, but not unheard-of.

Yeah, I'm one who can't have it, ick.

Although just as a curious aside, my sister-in-law is allergic to juniper berries, and any time she tries liquor that is distilled from juniper berries her mouth, and the rest of her, start itching like crazy. So it's not just gluten, eh?

Actually, a chemist friend of mine was recently telling me about having to redo distillations multiple times when the original product would aerosolize and some would still get into the distilled product and ruin it. I have no idea how common that problem is, but the minute she said it, it made me wonder, ya know?

Share this post


Link to post
Share on other sites


Ads by Google:


I like that line. How many of us get to have more than one life? Most people get stuck in the same patterns and sleepwalk through most of their day. We've all been slapped upside the head and told to go out and try living again. Maybe not as easy as sleepwalking, but a lot more rewarding in the end.

So true!

If you can't vent here...then where? Yes, yes, count our blessings, so lucky to live in a time we can be diagnosed, have so many good substitute products, etc. etc.

But damn! Asking one of us to contribute to a pot-luck where we aren't going to be able to take part does rankle! It's the rare observer who understands that we either attend a food-based gathering with our stomachs growling and be constantly exposed to lovely, tasty things we aren't allowed to touch while we listen to others rave or rant about this or that thing they've eaten or prepared, or we just don't attend and we miss out on important social or professional interaction. And we'd better not convey that to anyone! We're supposed to be cheerful and great examples of how healthy we are on our difficult diet, which can be tiring on another level. It can be one more veneer between ourselves and the rest of the world.

So, yes, my dear, vent on! We get it!

So, I've gone there, and let me go back to my cheerful self to say that my quality of life, in spite of everything, is much better off gluten than on it. It's wonderful to be able to enjoy the tasty food I have the time and luxury to make at home, and I've become one hell of a cook. I've also learned more about biology, medicine, and the business of medicine than I ever would have otherwise.

True too!!!

I've had a hard time of it this year too. Holidays are hard, even 4 years gluten-free, for the reasons cited above. Plus I have MANY additional restrictions as well. For my kiddo's sake, I make gluten-free things to share for potlucks and bring supplemental food and used to do the same for myself before my many restrictions. There are many things that can be made gluten-free without sacrifice of flavor and texture and that people won't notice as gluten-free, and many very easily made-all those retro gelatin salads and desserts, etc. But I totally understand the feelings others have expressed about it. My DH and I are, of all things, in charge of refreshments/food related events at our church. We just happen to be the ones with the experience/skills to do it. God had a funny sense of humor or a heck of a lot of confidence in my ability to overcome! I can't wait 'till the holidays are over. I try to put my feelings aside and serve others but it's a challenge to do so with a good attitude.

Share this post


Link to post
Share on other sites

As an aside, Our DH's try. God love 'em for trying. Mine brought home a lovely, delicious( or so I imagine;) sparkling wine for New Year's that I would have loved to try. That particular varietal would raise my blood sugar too much so I had to abstain :(

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   10 Members, 1 Anonymous, 462 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.