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

Please Allow Me To Rant...

Pamela B.

By Pamela B.
in Coping with Celiac Disease

Recommended Posts

Pamela B. Apprentice
Pamela B.
Posted

Yay for Labor Day picnics, right?

...

...

...

Yeah; didn't think so.

I've been gluten free, minus being glutened a few times from CC, for almost 6 months now. I used to have the same mindset with gluten CC when I went out to eat with my friends that I used to have about alcohol ("Sure, I might have a hangover the next day, but the bonding with friends and good times will be worth it!"), but I've found that the gluten CC just doesn't make it worth it.

A bunch of my friends are getting together for a BBQ today. Normally I'd be excited, but now meetups that center around food like this just fill me with dread. I'm not even going to bother going. It still upsets me too much to be around all this food that I can't even eat. One person is bringing praline pecan brownies... something I'll never be able to eat unless I make them myself, and I really, really hate cooking.

Also, in a couple of weeks, my boss is taking all of his employees to Buca di Beppo. An Italian restaurant. It's a biannual thing, and this is the first outing there since finding out I'm gluten intolerant. There do have a small gluten free menu, but there's no way I'll be able to handle being around all that fettucine alfredo, spaghetti, and the absolute best cake I've ever had in my entire life. Probably won't go there, either, unless I stuff myself with food and then go at the very end.

I just feel like curling up into a ball and crying.

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

Celiac.com Sponsor (A8-M):


zus888 Contributor
zus888
Posted

I feel your pain, Sista!! Right there with you!! I've bowed out of many a picnic and gatherings this year due to the same thing. I'll be gluten-free for 6 months in just 4 days. Nope, not counting the days over here...

ravenwoodglass Mentor
ravenwoodglass
Posted

Sorry this is so hard for you right now. Hopefully at some point you will be able to go to functions like this and enjoy the company of your freinds or coworkers. If the restaurant has a gluten-free menu you may want to rethink going. It is hard when so many social functions involve food but you don't want to isolate yourself. Eventually the invitations will stop coming if you do.

Hang in there and cry if you need to. We're here for you.

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

rosetapper23 Explorer
rosetapper23
Posted

Ah, the bitterness of accepting the gluten-free diet. I remember it well. It took me about three years to get over the pain of watching other people enjoy foods that I used to love to eat. However, I eventually either forgot how things tasted or had come to terms with the fact that those foods were poison to me...because I no longer feel tempted by those foods. When I go to potlucks, I eat before I go, bring a nice bottle of wine and some gluten-free salad or appetizers...and simply enjoy chatting with people. It doesn't bother me any more that they're eating poison. Now that I follow the primal/paleo diet, I feel even more in control of my diet. Because followers of the primal/paleo diet are eating a certain way voluntarily, they don't seem to feel deprived. Unfortunately, when the choice is made FOR us (as with celiac), that feeling of being deprived can stay with us for a while. However, now I feel as though my diet is my choice voluntarily, and I feel much less deprived, as a result.

In a way, we're all pretty lucky that we live in a time when some restaurants actually have gluten-free menus--something that was rare even five years ago. Also, as people become more cognizant and understanding of conditions like celiac, the more educated among them tend to kindly bring gluten-free dishes to potlucks for their celiac friends. I'm always touched when this happens. At a recent high school reunion potluck, two former classmates brought gluten-free dishes because they knew I would be there and would need something to eat. What kindness!

Please know that the bitterness will probably resolve eventually...and there's always the hope that the vaccine will become available in the next few years for those of us who wish to return to eating gluten. Personally, I have no interest in returning to my former diet.

rustycat Rookie
rustycat
Posted

I guess we all find our ways to deal with it. Some days it seems easy and other days I'd give anything to eat "normal" food.

Monael Apprentice
Monael
Posted

I haven't been gluten free for a very long time, maybe 6 months or less? So maybe this will bother me more and more as time goes on, and also I might not be supersensitive so I don't know when I have been a victim of cc? But I have had luck so far. At a recent bbq, I just ate meat, corn on the cob, salad and fruit. I even had a hot dog without the bun.

But I think I would be pretty bummed out at Buca di Beppo's too! They have the best italian food. I wouldn't want to go either. I didn't know they had a gluten free menu.

Gemini Experienced
Gemini
Posted

Yay for Labor Day picnics, right?

...

...

...

Yeah; didn't think so.

I've been gluten free, minus being glutened a few times from CC, for almost 6 months now. I used to have the same mindset with gluten CC when I went out to eat with my friends that I used to have about alcohol ("Sure, I might have a hangover the next day, but the bonding with friends and good times will be worth it!"), but I've found that the gluten CC just doesn't make it worth it.

A bunch of my friends are getting together for a BBQ today. Normally I'd be excited, but now meetups that center around food like this just fill me with dread. I'm not even going to bother going. It still upsets me too much to be around all this food that I can't even eat. One person is bringing praline pecan brownies... something I'll never be able to eat unless I make them myself, and I really, really hate cooking.

Also, in a couple of weeks, my boss is taking all of his employees to Buca di Beppo. An Italian restaurant. It's a biannual thing, and this is the first outing there since finding out I'm gluten intolerant. There do have a small gluten free menu, but there's no way I'll be able to handle being around all that fettucine alfredo, spaghetti, and the absolute best cake I've ever had in my entire life. Probably won't go there, either, unless I stuff myself with food and then go at the very end.

I just feel like curling up into a ball and crying.

Why wouldn't you go to Buca's? They have the gluten-free menu and the food from that menu is pretty good! I don't mind attending anything if they offer a good gluten-free menu. I have never had any trouble with their food and I am extremely sensitive to CC.

You are lucky that they chose a restaurant that has a gluten-free menu...they never accommodate me at work....ever. They always pick places where I couldn't get a safe meal, period.

Once you get into the gluten-free diet more, you won't care if everyone else is eating all that crappy pasta and cake. One thing I noticed early on in the diet is that everyone who ate like that didn't feel so great after the meal....all bloated and full. When you stick to proteins and veggies, that won't happen...you feel great after wards. I think Buca has some desserts for Celiacs but I don't know what they are because I never eat dessert. The red wine I drink has enough sugar to satisfy my cravings! :P

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

Celiac.com Sponsor (A8-M):


Flasaltwater Apprentice
Flasaltwater
Posted

Why wouldn't you go to Buca's? They have the gluten-free menu and the food from that menu is pretty good! I don't mind attending anything if they offer a good gluten-free menu. I have never had any trouble with their food and I am extremely sensitive to CC.

You are lucky that they chose a restaurant that has a gluten-free menu...they never accommodate me at work....ever. They always pick places where I couldn't get a safe meal, period.

Once you get into the gluten-free diet more, you won't care if everyone else is eating all that crappy pasta and cake. One thing I noticed early on in the diet is that everyone who ate like that didn't feel so great after the meal....all bloated and full. When you stick to proteins and veggies, that won't happen...you feel great after wards. I think Buca has some desserts for Celiacs but I don't know what they are because I never eat dessert. The red wine I drink has enough sugar to satisfy my cravings! :P

Not to stray from the topic but which red wine do you drink that's safe for your tummy.

Gemini Experienced
Gemini
Posted

Not to stray from the topic but which red wine do you drink that's safe for your tummy.

I drink all types of red wine....malbec, cabernet, syrah....you name it, I drink it.

I tend to buy American, Australian and South American reds and not so much European reds because I think the wines from these countries are every bit as good as their European counterparts. I could not drink alcohol at all before I was diagnosed because my stomach was too inflamed but once I healed, I found I can drink red wine without any issues.

I know there has been a lot of talk on this forum about the possibility of wine containing gluten but I have a lot trouble buying into that because I am one of those very sensitive Celiacs..I can't eat from shared lines or from non-dedicated facilites because I get sick. If there were any gluten in wine, I just would be sick because I have a glass every night with my dinner. Alcohol can be very irritating to the GI tract so that might be a problem for some.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to RDLiberty's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Toothpaste question.

      There is no scientific evidence to suggest that hydrated silica or its relative, silicon dioxide, triggers a celiac-specific immune response or causes intestinal damage in individuals with the condition. The concern you likely encountered online is a common misconception. Here’s the key distinction: the protein in gluten (gliadin) is what causes the autoimmune r...
    2. Scott Adams
      - Scott Adams replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Probiotics

      There is no single "best" probiotic brand universally recommended for celiac disease. The goal of a probiotic in this context is to help support the gut microbiome, which can be disrupted by the damage caused by gluten exposure. The most important factor is not the brand name, but ensuring the product is certified gluten-free, as some probiotics use wheat...
    3. Scott Adams
      - Scott Adams replied to Colleen H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Celiac attack confusion and anxiety

      What you are describing, while terrifying and severe, is an experience that others in the celiac community have reported during a powerful reaction. The systemic inflammation triggered by gluten exposure in someone with celiac disease can absolutely extend far beyond the digestive tract, creating a cascade of symptoms that feel like your entire body is in...
    4. Scott Adams
      - Scott Adams replied to nanny marley's topic in Related Issues & Disorders
      2

      Manitol and mri

      The substance you're likely thinking of is "mannitol," which is a sugar alcohol, and it is indeed used as a sweetener in some "sugar-free" products. However, for an MRI, the drink is almost certainly "Mannite," which is a brand name for a laxative preparation used to cleanse the bowel before the scan. Its primary purpose is not to sweeten but to create a...
    5. Scott Adams
      - Scott Adams replied to bombier's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      KATZ CINNAMON DONUTS

      I'm so sorry to hear you're feeling so unwell, and I hope you recover quickly. While your personal experience of getting sick is absolutely valid, there are a few key inaccuracies in the information you've shared that are important to clarify for anyone else reading. The central misunderstanding is about oats and gliadin. Oats do not contain gliadin...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,789
    • Most Online (within 30 mins)
      7,748
    klholt
    Newest Member
    klholt
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Toothpaste question.

      By Scott Adams · Posted

      There is no scientific evidence to suggest that hydrated silica or its relative, silicon dioxide, triggers a celiac-specific immune response or causes intestinal damage in individuals with the condition. The concern you likely encountered online is a common misconception. Here’s the key distinction: the protein in gluten (gliadin) is what causes the autoimmune reaction in celiac disease. Hydrated silica and silicon dioxide are minerals, chemically inert compounds of silicon and oxygen, and are completely unrelated to gluten proteins. They are widely used as abrasives in toothpaste and anti-caking agents in food powders because they are stable and non-reactive. While any individual can have a unique sensitivity to any substance, there is no mechanism by which these silica compounds would mimic gluten or exacerbate celiac disease. Your diligence in using a certified gluten-free toothpaste is the correct and most important step, as it eliminates the risk of cross-contamination with wheat-derived ingredients like starch. Based on current scientific understanding, the hydrated silica in your toothpaste is not an issue for your celiac management.
    • Scott Adams
      Probiotics

      By Scott Adams · Posted

      There is no single "best" probiotic brand universally recommended for celiac disease. The goal of a probiotic in this context is to help support the gut microbiome, which can be disrupted by the damage caused by gluten exposure. The most important factor is not the brand name, but ensuring the product is certified gluten-free, as some probiotics use wheat-derived starches or are produced in facilities that handle gluten, posing a cross-contamination risk. Furthermore, the specific strains of bacteria can matter; some research suggests strains like Lactobacillus and Bifidobacterium may be beneficial, but individual responses vary greatly. Because the supplement industry is not tightly regulated, choosing a reputable brand that undergoes third-party testing for purity and potency is key. 
    • Scott Adams
      Celiac attack confusion and anxiety

      By Scott Adams · Posted

      What you are describing, while terrifying and severe, is an experience that others in the celiac community have reported during a powerful reaction. The systemic inflammation triggered by gluten exposure in someone with celiac disease can absolutely extend far beyond the digestive tract, creating a cascade of symptoms that feel like your entire body is in revolt. The severe pain, neuropathy, muscle and jaw tension, and intense anxiety and confusion are all potential manifestations of this body-wide inflammatory and autoimmune response. It's a well-documented phenomenon that a celiac attack can provoke a significant neurological and psychological component, including "brain fog," disorientation, and panic-level anxiety. While your first step should always be to meticulously re-check all foods, medications, and even cross-contamination sources, it's also possible that a previously safe product has changed its formula or that you encountered a hidden source. 
    • Scott Adams
      Manitol and mri

      By Scott Adams · Posted

      The substance you're likely thinking of is "mannitol," which is a sugar alcohol, and it is indeed used as a sweetener in some "sugar-free" products. However, for an MRI, the drink is almost certainly "Mannite," which is a brand name for a laxative preparation used to cleanse the bowel before the scan. Its primary purpose is not to sweeten but to create a clear image by distending the bowel and stimulating a bowel movement. While the names sound similar, the function and formulation are very different from a small-quantity sweetener. That said, your concern is valid and should be addressed with your healthcare team. The most important step you can take is to call the MRI department or your referring doctor directly. Explain your specific reaction to sweeteners in detail—mentioning the throat and ear sensations is crucial as it could indicate a more significant sensitivity. They can confirm the exact drink they use, check its full ingredient list for you, and determine if an alternative prep is available or if pre-medication is recommended to ensure your safety and comfort during the procedure.
    • Scott Adams
      KATZ CINNAMON DONUTS

      By Scott Adams · Posted

      I'm so sorry to hear you're feeling so unwell, and I hope you recover quickly. While your personal experience of getting sick is absolutely valid, there are a few key inaccuracies in the information you've shared that are important to clarify for anyone else reading. The central misunderstanding is about oats and gliadin. Oats do not contain gliadin; gliadin is a specific protein found exclusively in wheat. The protein in oats is called avenin, which is similar in structure but is a completely different compound. For the vast majority of people with celiac disease or gluten sensitivity, pure, uncontaminated oats are safe. The reason "gluten-free" oats are necessary is because regular oats are frequently cross-contaminated with wheat, barley, or rye during growing and processing. Certified gluten-free oats are tested to ensure they are free from this cross-contamination. It's possible you may have a separate and less common sensitivity to avenin in oats themselves, or the illness could have been caused by another ingredient or even an unrelated virus. Given your expertise and severe reaction, it would be a good idea to discuss this with a doctor to pinpoint the exact cause. This article, and the comments below it, may be helpful:    
×
×
  • 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.