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Gluten Is A Drug.. Its A Little Addicting For Sure.

asickdaddy

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asickdaddy Explorer
asickdaddy
Posted

Ok I am on day 20. Gluten and dairy free.

seeing some improvements. Yes.

I called my doctor today to hear my test results to only be told sorry he will have to contact you later in the week.

here I sit, thinking about a sandwhich, a sub, a pizza, a hamburger. I am not going to give in, but the family loves bread products its everywhere I look.

Fortunately for me I have some ham, some prunes and some redbridge beer and some chips. Sure nothing all that healthy but I am not "there" yet. Still just trying to make it by the day. I guess the cravings have kicked in.

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Takala Enthusiast
Takala
Posted

You are doing it exactly right. You have food on hand that you can eat when you just need to eat.

All the things you mentioned have gluten free substitutes that you can either purchase and keep in the freezer to thaw out when you need them, or you can learn to make gluten free breads that you can use when you are wanting something fresh. Some families get a breadmaker and do a loaf in that frequently. Other people use rice cakes or crackers or corn tortillas. My husband (who is not gluten free but eats that way here at home) actually likes rice cakes and frequently eats them and the peanut butter.... I buy a lot of each.

I tend to gain weight easily on bread, even the higher protein ones made of nut meals, so tend to do small fresh quick ones so I won't eat a lot of it all at once. You can learn to make a gluten free quick bread in the microwave fairly easily, in a cereal bowl or small ramekin. And pancakes/flatbreads are also very easy to make. You can take a gluten free hot dog or sausage and wrap it in a fresh flatbread and dress it up with mustard and ketchup, and chances are it's better than regular. Flours can be customized to taste and individual preferences. (amaranth, besides being higher protein, tends to retard mold when used in a finished bread that might be stored in the refrigerator a few days.)

links with easy recipes

Taking gluten free vitamin B complex and calcium and D and magnesium mineral supplements also helps with cravings.

cahill Collaborator
cahill
Posted

Ok I am on day 20. Gluten and dairy free.

seeing some improvements. Yes.

I called my doctor today to hear my test results to only be told sorry he will have to contact you later in the week.

here I sit, thinking about a sandwhich, a sub, a pizza, a hamburger. I am not going to give in, but the family loves bread products its everywhere I look.

Fortunately for me I have some ham, some prunes and some redbridge beer and some chips. Sure nothing all that healthy but I am not "there" yet. Still just trying to make it by the day. I guess the cravings have kicked in.

Yes gluten is addictive.It took me about six weeks to get past the cravings . ((HUGS)) hang in there it does get better. :)

mommida Enthusiast
mommida
Posted

The gluten free subs taste like garbage until you have let your tastebuds adjust. (about 4 months)

The first time you try gluten-free bread toast or grill it.

Try and stick to things that have always been gluten free.

fruits and vegetables

meat and potatoes

salads

baked potato (can be made into an entire meal just load it up)

Frito corn chips

most ice cream

popscicles

there are so many "junk food" items I would be here all day writing it all down!!

eatmeat4good Enthusiast
eatmeat4good
Posted

The only food group you left out is....

Snickers!!

They are gluten free and helped me when I couldn't have the things I missed.

Good luck, it does get easier!

vawksel Rookie
vawksel
Posted

Ok I am on day 20. Gluten and dairy free.

seeing some improvements. Yes.

I called my doctor today to hear my test results to only be told sorry he will have to contact you later in the week.

here I sit, thinking about a sandwhich, a sub, a pizza, a hamburger. I am not going to give in, but the family loves bread products its everywhere I look.

Fortunately for me I have some ham, some prunes and some redbridge beer and some chips. Sure nothing all that healthy but I am not "there" yet. Still just trying to make it by the day. I guess the cravings have kicked in.

Yeah, I am just getting started, and have been dieting as well. I am giving myself a break and letting a little loose on the food intake as long as I'm 100% gluten free. Once we are better healed, we should in theory not struggle quite so much with weight loss. Note, I'm not obese, I'm 5'10" 200lbs male 32yr old. I'm very muscular with a nice gut :P. I plan on being 160lbs in a few months.

Right now I wish my stomach would stop hurting... it always hurts, always gassy.

mommida Enthusiast
mommida
Posted

The only food group you left out is....

Snickers!!

They are gluten free and helped me when I couldn't have the things I missed.

Good luck, it does get easier!

Ohhh Snickers! I miss them soo much. My daughter was diagnosed with EE and she can't have eggs anymore. I don't have the heart to have her see them or smell it on my breathe. They were her favorites, so now I can't eat them till she's off to college. (She's 8, 10 more years to go!)

So someone eat a Snickers for me! LOL

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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