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I just got diagnosed yesterday because of a positive blood test. I have already been on a gluten-free diet for a week, but I don't feel dramatically better yet. And I know I should be happy cause we found what is making me sick, and its treatable and its not fatal, but I am feeling incredibly depressed and disappointed about my future right now.

I am sad about all the things I am never going to eat again that I love. And I'm bummed about all the crazy hassle of trying to travel, visit people, etc. and deal with this. I'm bummed about living with the constant threat of becoming super ill at any time, and needing to be hypervigilant (not my style). I hate being on diets. I would never choose this.

Everyone is encouraging me to be positive but I am just really sad! I've been crying on and off yesterday and today.

I know its kind of dumb, but I can't help it. I keep thinking of new things that are not going to be the same...beloved bakeries I will never go to again, and family foods that I will never eat again. (Yes, I know I can have the rice flour version, but its not the same)

My son is already gluten-free (not celiac) so I even have a cupboard full of lovely gluten-free flours, and experience making delicious gluten-free breads and pancakes and eating rice noodles. But I am STILL SAD.

I wish I did not have this illness!!!

That's all.

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(((((((((((((((((((((((((((HUGS)))))))))))))))))))))))))))))

You have the right to be sad about such a huge change. You are also likely going through withdrawl which can make us very moody. Hopefully the withdrawl will be over soon.

Try to concentrate on the things you like but can still have, like chocolate for example. Treat yourself to little things that are nonfood related if you can.

If we can help in any way just post. Sometimes just venting and knowing that others have been where you are right now can help a lot.

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Thanks for understanding. :-)

I really hope I feel amazingly fantastically healthy and full of vitality soon cause I think it will make it easier for me to accept the losses. Right now I am just still sick, AND on this super restrictive diet (Dr recommended a healing diet that is basically just rice, veggies, fruit, chicken and fish.)and I'm getting rid of my cast iron and cookbooks and it feels like a big bummer.

I just kind of wanted to say it cause i know other people must have felt this way too. It does feel like a big deal.

(((((((((((((((((((((((((((HUGS)))))))))))))))))))))))))))))

You have the right to be sad about such a huge change. You are also likely going through withdrawl which can make us very moody. Hopefully the withdrawl will be over soon.

Try to concentrate on the things you like but can still have, like chocolate for example. Treat yourself to little things that are nonfood related if you can.

If we can help in any way just post. Sometimes just venting and knowing that others have been where you are right now can help a lot.

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I was also just diagnosed and I am in the same boat as you. I'm very bummed about this.

I keep telling myself, it could be worse and that in reality it's just a food allergy, it's not like it's cancer or aids or some type of automatic death sentence. it's something you can deal with even though it's inconvenient. And at the end of the day, it's probably a good thing as you will be healthier as a result. and that can't be a bad thing.

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)and I'm getting rid of my cast iron and cookbooks and it feels like a big bummer.

No need to do either of those things. Your cast iron can be run in the cleaning cycle of your oven and then reseasoned. Your cookbooks have oodles of recipes that are either naturally gluten free or can be made gluten free with a minor adjustment. As you get used to cooking gluten free it is fun to experiment with making our old favorites gluten free.

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Thank you for the tips and encouragement. I am feeling slightly less bummed.

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Everyone is encouraging me to be positive but I am just really sad! I've been crying on and off yesterday and today.

I know its kind of dumb, but I can't help it.

That's all.

It is NOT Dumb, it is part of the process.

I would encourage you to allow your self the time to grieve.I would encourage to you feel what ever it is you are feeling.

We all have had time when we were/are angry,sad,mad,sad,depressed,angry,wanted to scream, did I mention angry :P Those time will become less and less as you heal and progress.Give your self time and if you need to vent,,we are here,, believe me we understand

(( HUGS)) :wub:

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There have been many threads in the past that dealt with sadness, grief, and tears at certain moments during the healing process. Even though it's been seven years for me, I sometimes still cry when I'm by myself. However, the diet DOES become easier over time. There's hardly a recipe I can't adjust to make gluten free, so I never bother to use the gluten-free cookbooks I bought at the outset. Since the trick to the diet is to eat everything from scratch, you get used to the yummy taste of natural foods and stop craving processed foods. At celiac conferences, we taste all kinds of processed gluten-free foods, but I've completely lost my taste for processed foods and just think, Yuck! There's so much more food that we CAN eat than we can't eat, and it's all yummy.

Going to people's houses, attending potlucks, and going to restaurants can all be challenging....but tackle those situations as they arise. Feel free to ask us how we cope, and you'll receive lots of suggestions that may help. For me, I have a rule: Never eat at another person's home unless that person is an experienced gluten-free cook and maintains a dedicated gluten-free kitchen, and never eat anything at a potluck (I just bring my own food). Eating at restaurants takes a little practice, but you'll eventually figure out how to increase your chances of eating a safe meal. Again, ask here on the forum for suggestions.

Life will be good again soon--really!

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Thanks for the support. Here is one clever tip from a friend of mine who also has celiac disease that I will pass on. If he really wants to eat in a restaurant, he goes for breakfast or lunch, right when they open. He makes sure to be the first person through the door. This way, he can count on things being clean. Still not 100%, and he does not eat out often because he's had so many problems, but its a good idea to make it slightly safer.

There have been many threads in the past that dealt with sadness, grief, and tears at certain moments during the healing process. Even though it's been seven years for me, I sometimes still cry when I'm by myself. However, the diet DOES become easier over time. There's hardly a recipe I can't adjust to make gluten free, so I never bother to use the gluten-free cookbooks I bought at the outset. Since the trick to the diet is to eat everything from scratch, you get used to the yummy taste of natural foods and stop craving processed foods. At celiac conferences, we taste all kinds of processed gluten-free foods, but I've completely lost my taste for processed foods and just think, Yuck! There's so much more food that we CAN eat than we can't eat, and it's all yummy.

Going to people's houses, attending potlucks, and going to restaurants can all be challenging....but tackle those situations as they arise. Feel free to ask us how we cope, and you'll receive lots of suggestions that may help. For me, I have a rule: Never eat at another person's home unless that person is an experienced gluten-free cook and maintains a dedicated gluten-free kitchen, and never eat anything at a potluck (I just bring my own food). Eating at restaurants takes a little practice, but you'll eventually figure out how to increase your chances of eating a safe meal. Again, ask here on the forum for suggestions.

Life will be good again soon--really!

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Thanks for understanding. :-)

I really hope I feel amazingly fantastically healthy and full of vitality soon cause I think it will make it easier for me to accept the losses. Right now I am just still sick, AND on this super restrictive diet (Dr recommended a healing diet that is basically just rice, veggies, fruit, chicken and fish.)and I'm getting rid of my cast iron and cookbooks and it feels like a big bummer.

I just kind of wanted to say it cause i know other people must have felt this way too. It does feel like a big deal.

I would say not to get rid of your cookbooks. I use most of mine, except the baking ones. The Gluten Free Girl and the Chef talk about converting recipes using conversion charts so you may even be able to use the baking books. Maybe put them in storage for a while?

Hope you feel better soon.

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I feel everything you have described. We are two months in and it is getting easier to live with. Cooking is easier, shopping is easier etc. However I am still extremely upset that my daughter has this, that she can never order in pizza, never wander into a bakery that smells so fresh and yummy, never walk into a store and buy whatever she sees, never share food with friends etc. It is a tough road. I know how you feel.

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I am just finding all of this reading absolutely amazing to read as I am only 4 days into being diagnosed and am on a metabolic detox. After this they reccomend I do First Line Therapy for 6 months on medicine food. I was real excited for the changes in my life as this disease has completely disabled me in the past 4 years,(although I know now I have had it all my life).

Yesterday was the first day (day 3) on my detox that I felt so sad, I cried several times throughout the day, and sometimes for no apparent reason. So I am glad to know it is normal. Today was even worse, I didn't even want to be around anyone in my family and basically spent the day in my room alone as I could not keep it together emotionally. I feel a bit better tonight though. And reading others experiences certainly does help a bit also.

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    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
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    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
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    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
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    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
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    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
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    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    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. 
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    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

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