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

Overwhelmed

lexusca

By lexusca
in Coping with Celiac Disease

Recommended Posts

lexusca Rookie
lexusca
Posted

So I was daignosed with ciliac yesterday went through my cupboards today. Did groceries and am now totally overwhelmed. Did anyone else have a really hardtime just wrapping their head around needing to change the way they think and eat or is it just me. Funny thing is I am a chef, I have cooked several ciliac fiendly meals as well as had ot learn about food intolerances. Now that I am actually dealing with it, it seems kinda foreign. Any suggestions?

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

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

So I was daignosed with ciliac yesterday went through my cupboards today. Did groceries and am now totally overwhelmed. Did anyone else have a really hardtime just wrapping their head around needing to change the way they think and eat or is it just me. Funny thing is I am a chef, I have cooked several ciliac fiendly meals as well as had ot learn about food intolerances. Now that I am actually dealing with it, it seems kinda foreign. Any suggestions?

I was diagnosed nearly two weeks ago and was stunned at the diagnosis. Anyway, I went through my pantry and took some stuff to the Food Bank. Then I came home, stood in front of the pantry, and began to panic. It was quite pathetic. I had been off gluten for five months before my gluten challenge and I was used to it then but to be told definitively is hard to take (especially considering I have no GI problems, anemia, etc. so do not feel better off gluten).

But now that some time has passed I feel much better about things. I'm not a chef like you but I do teach cooking classes and am meeting with someone to do gluten-free classes as well as discussing my providing baked goods for sale at their store. It's funny how things work out - I was in a panic just a short time ago but now I realize my calling. Believe me, I have been struggling and grieving with what I cannot have but now my focus is on all the intriguing flours and starches out there (I am fooling around with 15 right now). The science behind them is interesting. Today I made some incredibly yummy orange bourbon cupcakes with orange buttercream. I've made good gluten-free bread and tomorrow am making fresh pasta. This weekend I am making pizza.

Another suggestion I have is not to stock up on gluten-free snacks but just focus on real food. You'll likely be disappointed. I was shocked and dismayed at the first gluten-free bought bread, crackers, cookies etc. I had months ago and don't want to go there. So, my plan is to do all my own baking including flatbreads, tortilla shells and so on.

In two weeks I feel gratified in accomplishing rather a lot as far as cooking/baking goes and dealing with the whole thing. What I will no doubt find the most difficult is traveling and eating out as the cross contamination issue really bothers me. My husband and I travel to Europe regularly and that can be really tricky, including the terrible gluten-free foods on flights and so on.

It is so cliche but it is so true - it will get better. Seriously. I am about as "foodie" as you can possibly get - anything culinary is my passion/obsession. Think "Alinea", "French Laundry", "Fat Duck" and such. So, you can and will do it, too. At first I was too saddened to even look at my vast library of hundreds and hundreds of cookbooks but now I am going to try to convert those baking recipes to gluten-free.

Really, I wish you the best in this journey! :P

BTW, the only gluten-free bought bread I would recommend is Udi's. It truly is fairly good! All the others I've tried have been just awful.

jeanne- Rookie
jeanne-
Posted

Hi,

Don't make the mistake that you can go totally gluten free over night. It is a learning process. Hit the main points right now. Clear out your cupboards of obvious glutens. Then you can search for hidden gluten, revamp your kitchen with safe utensils and cookware, investigate safe shampoos, etc. Read some of the older posts and people can tell some of the safe brands of foods and toiletries to use. That helps decrease some anxiety. Don't worry, you'll get there. Take care.

lexusca Rookie
lexusca
Posted
  • Author

ty all I am looking forward to expiramenting with recipes, God know it will be a process but worth it.

RahCreature Newbie
RahCreature
Posted

Hi,

Don't make the mistake that you can go totally gluten free over night. It is a learning process. Hit the main points right now. Clear out your cupboards of obvious glutens. Then you can search for hidden gluten, revamp your kitchen with safe utensils and cookware, investigate safe shampoos, etc. Read some of the older posts and people can tell some of the safe brands of foods and toiletries to use. That helps decrease some anxiety. Don't worry, you'll get there. Take care.

I have to disagree here you have to stop gluten intake all at once it is better for you. now accepting and understanding is a new game. I have been Dx for a year and I still have issues I work with someone who has had it for 8-9 years and she was telling me she still has issues. Living the life and mentally handling it are 2 different things it is tough but it becomes a lifestyle. the cravings do not wane but you will find ways to scratch that itch. Best of luck and please for your own health do not wean just drop gluten totally it sucks I know but you will feel SO much better

mamaw Community Regular
mamaw
Posted

Being gluten-free is a learning process that will take time in learning but you need to go gluten-free totally like STOP all at once. The learning process will not happen overnight, I've been gluten-free for years & I learn something new everyday...New products , new research & so on ,its an ongoing process.

It is very natural to mourn your loss, the process can be like the loss of a loved one.You may feel sadness,depression, anger,fear, denial, but hope comes along & the picture becomes brighter & so will your health. Everything you learned as a child about food is now taken away from you & you must re- train your thinking pattern.This can be very over whelming at the beginning.

Take your time with learning, start with things you know like plain (naked) foods ie: meat, fish,chicken, veggies, fruits. Add your own seasonings McCormick's clearly labels. Then move on to another step ie; grocery shopping knowing the mainstream products that will not cost anymore than gluten ones, stock your pantry, find where if any places in your area where you can get good gluten-free supplies or will you join many of us in mailorder or become a road warrior for gluten-free !!!!!! This is what will take time....

You are a chef already so you have a better head start than most.It is different when you are doing for someone else rather than yourself.....but remember you are special too ...

People do get very over whelmed when they try to learn everything in a day- then cheating & mistakes happen.

And Please don't ever cheat if you do you, you tell yourself its okay to do it over & over & you have lost your battle & willpower. Health will go down the tubes...

Being gluten-free is an easy fix or an illness,much better than chemo, nasty drugs, lengthy surgeries. You will do just fine ....

blessings

mamaw

lexusca Rookie
lexusca
Posted
  • Author

tks for the encouragement

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

Celiac.com Sponsor (A8-M):


Archived

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

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

  • Member Statistics

    • Total Members
      133,196
    • Most Online (within 30 mins)
      7,748
    Jen Fleming
    Newest Member
    Jen Fleming
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By xxnonamexx · Posted

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
×
×
  • 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.