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Miserable ;(

lucky28

By lucky28
in Coping with Celiac Disease

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lucky28 Explorer
lucky28
Posted

Increasingly over the last month or so my symptoms have returned worse than ever; D, cramps,gas,bloating etc. It actually seems worse than before diagnosis and going gluten-free. I am miserable. I have been gluten-free since august. I am exploring all possibilities for this; cc, other intolerances, possibly other issues. Possibly a ss? I am so tired of feeling like this! I try to have a good outlook and press on- but this is starting to get to me! I have decided that I am going back to my original gluten-free diet of rice, chicken, bananas and almond butter; the foods I had started with when I first went gluten-free and started to feel better and see how that goes. Thanks for letting me vent, I am just so uncomfortable and frustrated!

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mamaw Community Regular
mamaw
Posted

Your body may be de-toxing, or you may be sensitive& getting gluten from utensils,dining out or a product around your house....For instance pet food ???? scratched plastics,scratched pots & pans ...

lucky28 Explorer
lucky28
Posted
  • Author

Mamaw, unfortunately it may be all of the above :( (Except the dining out) We are on a very tight budget here and it has taken me since august to get just some basic commercial gluten-free products. I guess I will go back to rice (rice cooker has remained gluten-free) and cooking my food in tin foil (no cc). Then instead of expanding my pantry, work on getting the pets gluten-free and some new tupperware for food @ work. Possibly ask for new pots and pans from santa ;) Do you think I NEED to get rid of my cast iron? I can probably count on one hand the # of times over the last 10 or so years it was used for anything glutenny. Do you think scrubbing and re-seasoning would work?

Di2011 Enthusiast
Di2011
Posted

There does seem to be a lot of us that get sad/angry/depressed around the three month mark. Just seems like it is taking forever with only small if any improvement :(

I had to go back to basics. Meat, veg, fruit. Added ONE ingredient at a time and only one a day or every few days if I was having troubles. Makes it so so so much easier to find what works and what doesn't. Seems my body is quite happy now without all the chemicals/additives. I really hope this works for you too.

Make sure you find something to keep you calm ( i know.. sounds impossible). Read, walk, play with your pet, put on your favourite music. And get on here to vent or get more advice because without this place I would have been in the mental ward!

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

Hugs to you Lucky28!

domesticactivist Collaborator
domesticactivist
Posted

Processed gluten-free stuff doesn't sit well with us. Staying away from it is for the best. We reseasoned our cast iron successfully, and got used stainless steel pots.

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  • Posts

    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

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    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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