Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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 Celiac.com!
    eNewsletter
    Donate

Observations From A Newbie..


MEH

Recommended Posts

MEH Apprentice

Observations from a Newbie

1) I can't believe I am still married. Which brings up observation number 2:

2)My husband is a saint. I was so very tired, so sick and so moody and depressed for ten years, I'm not sure how he hung in there, but he did.

3) I am adjusting to the new "me." It's wonderful to not be so tired after a trip to the grocery store, but I find that it's taking time to adjust. I keep acting like the old me even though I don't feel like the old me. I think, "I should rest when I get home for a little while before making dinner" and so I do, even though I don't really need to anymore. I have to adjust to the "new normal."

4) It sure is wonderful not to feel like a crazy woman half the day, but again, I have to set up new reactions for myself---new guidelines for behavior. My husband, for example, is accustomed to doing his own thing quite often in the evening--like reading a book--but the new me wants to sit and talk and engage more. I'm not looking to go to bed as early. We are all adjusting to my feeling better.

5) Part of me doubts all of this. You mean, it's just this easy? Don't eat gluten and I'll be better? Is it really possible? No surgeries needed? No million dollar drugs? I always thought that whatever was wrong with me was not able to be pinpointed--and that if it was--it would be something complicated and hard. It's taking time to adjust to having a reason behind my health issues---and it's a simple one. Now matter how wonderful that is, it's an adjustment.

6) It's a hard diet. So many hidden sources of gluten. I am learning patience with myself as I struggle to eat and do the right things.

7) I must have appeared to be a hypochondriac at some point. And now that I can pretty much say, "well, this is it--it's gluten," I'm not certain everyone believes me. I don't blame anyone. My list was pretty long: MS, Bladder disease, asthma, allergies, reflux, fatigue.....

8) I don't miss wheat. I noticed in the past I'd avoid it quite often, as if my body had its own built in intelligence.

9)I can't believe that I'm better. I'd given up hope. I didn't care anymore, really. It was too painful to care. But hope will slowly seep back into my life, now that I'm not so tired and grumpy and achy and fog brained and depressed.

Thank you life.

Thank you all, too...

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



srall Contributor

I know a lot of people here can relate. I hope you continue to feel better and better

Link to comment
Share on other sites
wheeleezdryver Community Regular

Those are great observations!! AWESOME!!!

Link to comment
Share on other sites
GFshay Apprentice

It's so true that it sometimes seems amazing that the answer is so simple... even though it can be hard to stay safely gluten-free. I think a lot of us felt like hypochondriacs. Just to think about the fact that it wasn't all in my head makes me feel like crying out of relief. It's nice to feel justified.

Link to comment
Share on other sites
CeliacMom2008 Enthusiast

As a parent of child with Celiac, I couldn't agree more with everything you said! It's wonderful when it's yourself, it's a miracle beyond words when it's your child who doesn't have cancer, doesn't need surgery, can laugh, can stay up past 7:00, can run on the soccer field, can get good grades, can grow up to be a healthy, happy person!

Link to comment
Share on other sites

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      121,034
    • Most Online (within 30 mins)
      7,748

    Toslebury
    Newest Member
    Toslebury
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Katiec123
      @RMJ it makes sense as it’s something I’ve experienced more than once. Currently 24 weeks and baby is doing well! Will be seeking more medical advice today 
    • Manaan2
      Thank you! This is great information and perfect timing because we have our first appointment for a second opinion tomorrow.  
    • trents
      Bright blood in the stool would indicate bleeding down at the lower end in the colorectal area as opposed to the small bowel below the stomach where celiac manifests damage to the villous lining. Are these blood stools persistent? It's not unusual for this to happen once in a while to most anyone when a small surface vessel breaks, kind of like a nose bleed. As Scott Adams said, you must continue to consume regular amounts of gluten if the specialist will be doing additional testing for celiac disease, which could include an endoscopy with biopsy of the small bowel lining.
    • Bev in Milw
      Checkouts gluten-free recipes at twww.redstaryeast.com We tried a bread machine years ago and weren’t happy with results. Bread machines have pre-set rise & bake times.  Unfortunately, the program doesn’t adjust to slight differences when measuring, relative humidity or temperature of ingredients & in kitchens.  Lots of efforts for ONE odd- sized loaf that hard to cut into useable slices.  College-aged son found best use for bread machine was as heavy duty mixer that ‘kept dust in the box.’  He would pre-measure ingredients for 2-3 loaves & use machine mix up individual batches.      Since gluten-free bread needs  to rise only once, each recipe of dough went into a loaf pan. Pans sat counter to rise—time dependent of temp in kitchen. Then, baked in oven until he, not machine, decided it was done.     Took ~10 min extra up front to measure & mix additions but adds nothing to rise & bake times.     Loaves are great for slicing (Slice extra before freezing!). One mess to clean up, saves time & energy since you need to bake  as is half as often (If  you plan to bake lots more than bread, opt for KitchenAid/ heavy duty mixer instead.  Cover with dish towel to capture dust!)     Personally, I’m sure I had as a kid since I’ve never been a fan  of bread. .  Have been wrapping corn tortillas around things for 40+ years.  Can still get a dozen 12-pks of tortillas for same or less than price as 1 load of gluten-free bread. PLUS. the tortillas have more nutrients!         
    • CelestialScribe
      Welcome to the forum. You are lucky because in Korean food, many classic meals such as bibimbap without sauce, barbecue meats and some kinds of soups generally do not have gluten. But it is a good idea to confirm with the restaurant workers for safety reasons. Regarding certain locations, I enjoy going to places such as Plant in Seoul and Sprout in Busan. Moreover, using applications like HappyCow or TripAdvisor can assist you to discover additional choices in the regions you plan to visit. One big tip: it is good to know some important Korean sentences, for example 'I cannot eat gluten' (geulluteuneul meogeul su eopseoyo)  or 'Does this have gluten?' (igeoe neun geulluteuni deureo innayo?) because they can be very helpful. If you are considering getting a local guide, I'd suggest this one https://gowithguide.com/korea They were very helpful when I needed to find places with gluten-free food options because they provide tours tailored to your preferences. Good luck with your travels! 🍻
×
×
  • Create New...