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Just Need To Vent...

glutenfreemamax2

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Celtic Queen Explorer
Celtic Queen
Posted

I do most of the grocery shopping and all the cooking in our house and I refuse to cook 2 separate meals, so hubby and son are stuck with gluten free dinners. Luckily my husband isn't too picky about what he eats. My son is 5 and he's much harder to please. But I don't really give him much of a choice. I do keep some gluten food in the house for them - bread for sandwiches, cereal, etc. But it's not really much. Most of what we have in the house is gluten free. While it's a pain to be responsible for all the meals, it's really easier in that I can control what is cooked in my house.

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Roda Rising Star
Roda
Posted

As far as the pasta everyone in my house hates any of the rice based pastas. I buy Sams Mill corn pasta and everyone likes it a lot. I have found though that the corn pasta is better for hot dishes rather than cold ones. When cold it can be a bit chewey. I can get a 16 oz. package for around $2.00-$2.25. I usually buy it from a local Mennonite store, but have found it and Millers Finest corn pasta(haven't tried this one yet) at Big Lots. Price wise I find it a lot cheeper than other brands too.

Aside from eating Udis bread, we like to warm corn tortillas up and make wraps. I will also make a huge batch of crepes and use them as wraps also. They freeze very well.

Marilyn R Community Regular
Marilyn R
Posted

I really love the Chebe pizza mix, and it's easy to throw together. They sell it on Amazon for about $3 a mix. My niece told me you can be a "Prime" member for $35 a year and get free second day air shipping with every order. I've benn pondering it.

I've also enjoyed the buns from Chebe, and you don't need any special equipment. So I guess I'd ask DH for a Amazon Prime membership for my birthday, and $50 5o spend as you wish on Amazon.

P.S. I don't work for Amazon or Chebe.

glutenfreemamax2 Enthusiast
glutenfreemamax2
Posted
  • Author

That's a great idea!! Thanks! My mom got me a stand mixer. I'm thinking I need a George foreman grill also.

jswog Contributor
jswog
Posted

That's a great idea!! Thanks! My mom got me a stand mixer. I'm thinking I need a George foreman grill also.

We LOVE our Foreman grill! I've had a baby one for years and when my husband and I got married earlier this year, we went out and got the big one. It's great for burgers, chicken, salmon, or anything else you'd put on the grill.

Monael Apprentice
Monael
Posted

The only thing I have found so far that is extremely inconvenient about going gluten free is the need to plan ahead so that I can eat without worries. My son is not gluten free (I am a single mom). I am able to keep him from "suffering" from my gluten free diet by keeping bread (in a separate place so that I don't have to worry about crumbs getting into my food), some snacky type foods that can be kept separate (like cookies he keeps in his room, frozen snacks that he can reheat in the microwave, etc) and serving delicious gluten free meals that he doesn't even think about what is missing. A great example is last night we had steak, baked potatoes and salad. Who misses gluten :)

If he craves pizza, I just buy it for him and eat some left overs. I know I would be irritated if I couldn't have pizza because of someone else's dietary restrictions (I barely tolerate it now, I love pizza, but I try to deal with the gluten free stuff-not the same!!). Since I have gotten used to having gluten free options readily available (heck I even have yogurt and fruit or cereal in a pinch), then he is happy and I don't stress.

My bf is not here every day, but I don't make him eat gluten free. Now with a meal like the steak dinner I was talking about, I am sure he doesn't notice. I know it can get hectic but I feel like it is my problem that I have to be gluten free. It means I am cooking ahead more. For instance, I use my crockpot a lot more now. And in those last minute, oops I didn't cook anything situations, I have made do with whatever, even eggs and corn tortillas or rice cakes and lunch meat.

Just trying to suggest a few things. Yes it would be nice to have a husband who is always understanding but at the same time it is OK if he expresses frustration.

glutenfreemamax2 Enthusiast
glutenfreemamax2
Posted
  • Author

Got up early this morning. Realied now why I don't feel like I'm getting better.... My mil had toast in my toaster!! I have a separate one, but I guess she never noticed...... Ugh

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kareng Grand Master
kareng
Posted

Got up early this morning. Realied now why I don't feel like I'm getting better.... My mil had toast in my toaster!! I have a separate one, but I guess she never noticed...... Ugh

Any chance you can get her out? She doesn't respect your illness. I can't imagine having a new baby & 2 little ones & a hub that isn't helpful (actually tries not to be). That would be hard enough. Add his mother who feels the same way he does & that is impossible for you to live there.

Try hiding your toaster. Keep the gluten one on the counter & put yours in the cabinet or the laundry room. Put red or pink tape with your name on it all over your butter, PB, etc. Put them in the back of the fridge or cabinet. Then if she still uses it.....

Marilyn R Community Regular
Marilyn R
Posted

If you like onion, I whipped up some fabulous patty melts on my brother's gluten-free Grill when I visited him. He asked his wife if they could have them once a week. They're great in lettuce wraps if you don't feel like dealing with buns, and neither of them are gluten-free.

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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