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

No Fair!

luvs2eat

By luvs2eat
in Coping with Celiac Disease

Recommended Posts

luvs2eat Collaborator
luvs2eat
Posted

No more wheat, rye, barley, and sometimes oats was rough, but I've done it for 10 years. It's a no brainer. If I can't cook it myself, I don't eat it. It really wasn't that hard.

Years later, it became pretty obvious that dairy doesn't like me much anymore. That's been MUCH harder. You can't recreate cheese and butter. I avoid it as much as possible, but do eat it sometimes.

Now, I can no longer deny that alcohol doesn't like me anymore either. Now I'm starting to feel sorry myself. This is not fair!!

Yea, I know... but I can't even have cheese with my whine!!

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

Celiac.com Sponsor (A8-M):


sahm-i-am Apprentice
sahm-i-am
Posted

Oh My Word! I am so sorry!! I've been gluten-free for 1 1/2 years now and finally adjusted.

Yeah - it isn't fair. I mean, why after 10 years is this just now showing up???? God, that is scary and frustrating. For 10 years you have been

faithful and diligent and NOW you get other issues? What the heck??? I am soooooo sorry! I can't offer advice but I can give a cyber hug.

On a brighter note - Enjoy Life makes dairy free chocolate! :)

Feel for you,

Wendi

bigbird16 Apprentice
bigbird16
Posted

Ugh. I know the feeling of finding one more thing. Last week I realized sorghum is off my safe list. That means no more Bard's Tale beer (or any other gluten-free beer). May I suggest as a decadent treat, a wheel of Dr. Cow aged cashew nut cheese? On your favorite rice crackers (or as plain wedges) it tastes like the honest to goodness memory of cheese. It has tang and bite like cheddar. It spreads. It contains only nuts, salt, and acidopholus. It's expensive, but sometimes one just plain deserves it. Go get you some cheese for your whine! :)

Poppi Enthusiast
Poppi
Posted

That sucks. I would have myself a serious cry if my body started rejecting dairy.

I can't drink coffee. I feel glutened for 3-4 hours if I do. I have honestly found going without coffee almost as hard as being gluten free. Obviously it's easy to avoid but I don't drink alcohol so coffee was my social drink (not to mention my delicious way to wake up in the morning).

AVR1962 Collaborator
AVR1962
Posted

Have you tried aged cheese? Or lactose enzymes? Dairy was my hard one too, subs just do not work as they have too much other stuff in them that I react to. I hear you with the alcohol. I have had to stay away from it myself and I used to dearly love cooking dinner, munching on some wonderful cheese while sipping on wine. I have had to limit myself one glass twice a week! You'd think I'd lose weight with all I have cut out of my diet, hum??

Leper Messiah Apprentice
Leper Messiah
Posted

I agree this completely limits your options - I have to avoid dairy, soy, gluten obviously and bloody corn too which is even worse than dairy at limiting your food options as almost all gluten free foods contain at least some 'maize' or other corn derivative and that includes multivitamins. So in essence, I empathise entirely!!

Just out of interest how did you determine dairy was problematic? What are your symptoms?

Alcohol will generally be bad to all persons due to the fact it is a mild diuretic, gets into every cell of your body and let's not beat about the bush here...a poison, however mild or tolerated. I would expect you to cope with this relatively mild stress unless you are in the middle of a gluten reaction, where your body - specifically your adrenal glands - are having to deal with all the inflammation caused by your reaction. On top of other things, such as stress generally in your life, your adrenals may be struggling to keep up.

I can't drink any alcohol in the 2 weeks of my reaction, after-which my resistance goes back to a level I would consider normal. I know you say you've been gluten-free for 10 years, and have a lot more experience than me, but I thought it might be helpful to add.

Another thought could be leaky gut, but after 10 years of being gluten-free I think this is doubtful. I would hypothesise that most leaky gut is caused by the reaction to gluten and for any other chronic inflammatory stomach/gut/bowel diseases.

mommida Enthusiast
mommida
Posted

It is hard with more restrictions, but you can do this.

First try probiotics to make sure you gut is as healthy as possible. (I think alcohol and cheese are harder on your gut when there is a yeast overgrowth.)

If these foods are really out it is time to concentrate on what you can have. Hummus can have "creamy" cheese texture, and a good source of protein. I really love The Allergen-Free Baker's Handbook, by Cybele Pascal.

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

There was a poster here a while back who figured out a gluten-free diet can be low in molybdenum (grains are a major source), which is needed to metabolize alcohol properly. He started on a trace mineral supplement and recovered better alcohol tolerance. Maybe it will help you. B)

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748
    tdouglas2901
    Newest Member
    tdouglas2901
    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
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.