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

Boy Am I Stupid!

Mjohnson73

By Mjohnson73
in Coping with Celiac Disease

Recommended Posts

Mjohnson73 Apprentice
Mjohnson73
Posted

Hi all....

Man I am dumb,....

Yesterday afternoon after a day of shopping and such, I took my kids to friendly's for lunch... well I was not even thinking (I am still very new to the whole gluten-free thing)... and what did I do....go an order a bowl of Clam chowder! and gee what a surprise...NOT when about 1/2 an hour later I had to RUN to the bathroom!...I haven't had to do that since I started the gluten-free diet...

I felt horrible the rest of the day too and I am still not feeling great....

sigh....

this gluten-free Diet is hard to get used to and frustrating at times!

just venting a bit... sorry...

--maya

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

Celiac.com Sponsor (A8-M):


jenvan Collaborator
jenvan
Posted

Maya--

It does get easier--but it takes a while for sure :) Someone here once said--and I think it is a good plumb line for all of us "When in doubt, go without." Hope you feel better soon!

(Clam Chowder does sound good though...) :lol:

lovegrov Collaborator
lovegrov
Posted

Progresso has some gluten-free clam chowder. One version is NOT gluten-free, however, so read the ingredients.

richard

skbird Contributor
skbird
Posted

Sigh... lovely, lovely clam chowder, especially with oyster crackers floating in it... mmmmmm....

Darn, if it weren't for the gluten in the oyster crackers, the potatoes in the soup or the clams... well, I could eat it, darn it! :P

I have to admit I have really gotten into smelling other people's food. It does seem to help sometimes...

Stephanie

Rachel--24 Collaborator
Rachel--24
Posted
Sigh... lovely, lovely clam chowder, especially with oyster crackers floating in it... mmmmmm...

<{POST_SNAPBACK}>

:lol: Thats exactly how I feel about clam chowder...especially when it comes inside of a sourdough breadbowl....Soooo GOOD!

I hardly ever get GI symptoms but clam chowder in the breadbowl did me in :(

That was the last time I had it but it was REALLY good..ate the whole thing...bowl and all :D

tarnalberry Community Regular
tarnalberry
Posted
I felt horrible the rest of the day too and I am still not feeling great....

sigh....

this gluten-free Diet is hard to get used to and frustrating at times!

just venting a bit... sorry...

--maya

<{POST_SNAPBACK}>

That's not dumb! If you haven't made clam chowder before, how would you know that flour can often be an ingredient in it? You can't! Lesson learned!

Hold on... You'll get through this rough first stage where you learn all the stuff that other people take for granted that they don't need to know. But you WILL get through it. (And then you'll be the woman to beat when trying to play Trivial Pursuit - Cooking Edition! :-) )

Rachel--24 Collaborator
Rachel--24
Posted
If you haven't made clam chowder before, how would you know that flour can often be an ingredient in it? 

<{POST_SNAPBACK}>

Flour is in clam chowder??? :unsure:

The whole time I thought I got sick only because of the breadbowl. I also got the same symptoms after eating potato soup at a restaraunt....does that have flour in it as well? I wasn't gluten-free when I ate these things...just going back in my mind to all of the things that I ate which caused me to get sick.

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

Celiac.com Sponsor (A8-M):


skbird Contributor
skbird
Posted

Many soups, especially cream soups and cheese soups, have flour as a thickener or a stabilizer (sometimes the milk part separates from the broth, etc). If you make it yourself, your regular recipe might not contain it. But a lot of commercially prepped stuff has flour in it - in a surprising amount of things, actually.

Soup is probably going to be off limits most places you go out. Bummer, huh?

Stephanie

Merika Contributor
Merika
Posted

Yep, it's in many many soups. Even lentil soups if you eat out, even if the sauce isn't white, even if it looks clear. It's added as a thickener.

Somewhere, someone should write a modest length book about cooking processes, so we can all learn about this stuff somewhere....

Merika

scaredparent Apprentice
scaredparent
Posted

You would be amazed at what restrants put flour in. I took my son for homemade icecream at a restaurant and I decided to ask for ingredient and they put flour in their ice cream. I almost didn't ask for ingredients and I was verrrrry glad I did. When in doubt ask for ingredients. Most place will tell if you tell them you are highly allergic to wheat, oats, barley and rye, and they don't want to see what happens if you get any. Make them think wild thoughts. HAHAHAH

happygirl Collaborator
happygirl
Posted

There is a "Chicken with Rice" made by Healthy Choice, as well as a Vegetable one (don't remember the name) that both happen to be safe.

Rachel--24 Collaborator
Rachel--24
Posted

Thats so sad :(

I almost always ordered soup at resteraunts. I never liked salads much so I always ordered soup which I love...all kinds of soup. I was also one of those people who would eat ALL the bread and then ask for like 2 or 3 more servings before my meal even got there. Those were the good ol' days :D

nettiebeads Apprentice
nettiebeads
Posted
Flour is in clam chowder???  :unsure:

The whole time I thought I got sick only because of the breadbowl. I also got the same symptoms after eating potato soup at a restaraunt....does that have flour in it as well?  I wasn't gluten-free when I ate these things...just going back in my mind to all of the things that I ate which caused me to get sick.

<{POST_SNAPBACK}>

Typically all white sauces (the base for chowders and white soups and anything creamy) start with a roux which is melted butter thickened with flour. Wheat flour. I don't eat soups at restaraunts, period. Well, except for miso soup which is soy based, so long as there's no wheat noodles.

Jen H Contributor
Jen H
Posted

Hi Rachel,

I tried some gluten-free soup by Annie's today and it was super yummy. The potato leek soup, corn chowder, and creamy tomato are gluten-free. I got it at Whole Foods and there were other gluten-free soups there too. I'm kinda new to the celiac disease scene, so I haven't figured out how to make my own soup yet. I guess it will come in time.

B) Jen

Rachel--24 Collaborator
Rachel--24
Posted

Jen,

I did try Annies in the past...I actually have a can of the creamy tomato....its been in my cupboard for like a year. I bought alot of stuff last year but then when my blood test came back neg. I went back to regular food. I had some different Annies salad dressings too...they were unopened and out of date so I had to toss em. Bought new ones today...what a waste. Too bad I didnt get this all figured out last year...I'd probably be healthy right now. I wish there was a gluten-free clam chowder...its pretty much my favorite.

CaliGirl Newbie
CaliGirl
Posted
I have to admit I have really gotten into smelling other people's food. It does seem to help sometimes...

Stephanie

<{POST_SNAPBACK}>

I love smelling my husband's food! After all, most of taste really isn't "taste" at all, it's your sense of smell that your brain translates to what you're eating.

I read a medical study synopsis in a beauty magazine once that concluded smelling a food you are craving can diminish the intensity of those cravings. Because of that, I keep yummy-smelling hand lotion in my desk at work. It cuts down on my (gluten-free) M&M consumption.

:)

Rachel

Gluten Free since May 2004

Mjohnson73 Apprentice
Mjohnson73
Posted
  • Author

I would do that except for the fact that I have no sense of smell... I haven't had a sense of smell since I was about 6 or so... I think it was when I fell off my bike and hit my head... but not sure.. all I know is that I don't have a sense of smell...

--Maya

PicturePerfect Explorer
PicturePerfect
Posted

Wow! I am shocked that clam chowder has flour in it!!

I guess I won't be ordering soup from restaurants anymore!

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. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      Fermented foods, Kefir, Kombucha?

      I have read fermented foods like sauerkraut, pickles, Kefir, Kombucha are great for gut health besides probiotics. However I have searched and read about ones that were tested (Kefir, Kombucha) and there is no clear one that is very helpful. Has anyone take Kefir, Kombucha and noticed a difference in gut health? I read one is lactose free but when tested...
    2. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      High TTG-IgG and Normal TTG-IgA

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing...
    3. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Blood tests for thiamine are unreliable. The nutrients from your food get absorbed into the bloodstream and travel around the body. So, a steak dinner can falsely raise thiamine blood levels in the following days. Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte...
    4. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine?
    5. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine. Legumes (beans) do contain thiamine. Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and Cobalamine B12 are mostly found in meats. Meat, especially organ...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,876
    • Most Online (within 30 mins)
      7,748
    pilber309
    Newest Member
    pilber309
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      I have read fermented foods like sauerkraut, pickles, Kefir, Kombucha are great for gut health besides probiotics. However I have searched and read about ones that were tested (Kefir, Kombucha) and there is no clear one that is very helpful. Has anyone take Kefir, Kombucha and noticed a difference in gut health? I read one is lactose free but when tested was high in lactose so I would probably try a non dairy one. Thanks
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing and biopsy for celiac disease. Unfortunately, where I live, access to comprehensive testing (including total IgA and endoscopy with biopsy) is limited, which makes things more complicated. Your explanation about small-bowel damage, nutrient absorption, and iron-deficiency anemia still aligns closely with my history, and it’s been very helpful in understanding what may be going on. I don't wanna get Endoscopy and I can't start eating Gluten again because it's hurt really with severe diarrhea.  I appreciate you taking the time to share such detailed and informative guidance. Thank you so much for this detailed and thoughtful response. I really appreciate you pointing out the relationship between anemia and antibody patterns, and how the high DGP IgG still supports celiac disease in my case. A gluten challenge isn’t something I feel safe attempting due to how severe my reactions were, so your suggestion about genetic testing makes a lot of sense. I’ll look into whether HLA testing is available where I live and discuss it with my doctor. I also appreciate you mentioning gastrointestinal beriberi and thiamine deficiency. This isn’t something any of my doctors have discussed with me, and given my symptoms and nutritional history, it’s definitely worth raising with them. I’ll also ask about correcting deficiencies more comprehensively, including B vitamins alongside iron. Thanks again for sharing your knowledge and taking the time to help. I’ll update the forum as I make progress.
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine.  Legumes (beans) do contain thiamine.  Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and  Cobalamine B12 are mostly found in meats.  Meat, especially organ meats like liver, are the best sources of Thiamine, B12, and the six other B vitamins and important minerals like iron.   Thiamine has antibacterial and antiviral properties.  Thiamine is important to our immune systems.  We need more thiamine when we're physically ill or injured, when we're under stress emotionally, and when we exercise, especially outside in hot weather.  We need thiamine and other B vitamins like Niacin B 3 to keep our gastrointestinal tract healthy.  We can't store thiamine for very long.  We can get low in thiamine within three days.  Symptoms can appear suddenly when a high carbohydrate diet is consumed.  (Rice and beans are high in carbohydrates.)  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so symptoms can wax and wane depending on what one eats.  The earliest symptoms like fatigue and anxiety are easily contributed to other things or life events and dismissed.   Correcting nutritional deficiencies needs to be done quickly, especially in children, so their growth isn't stunted.  Nutritional deficiencies can affect intelligence.  Vitamin D deficiency can cause short stature and poor bone formation.   Is your son taking anything for the anemia?  Is the anemia caused by B12 or iron deficiency?  
×
×
  • 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.