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Cait233

By Cait233
in Introduce Yourself / Share Stuff

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Cait233 Newbie
Cait233
Posted

I am 23 years old and was diagnosed with Celiacs disease a little over a month ago. I was feeling so awful before I was on it and now I am feeling better. I am having trouble with finding snacks and little things I can eat throughout that day. I am finding the whole thing kinda difficult and could use any advice anyone has to offer.

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AVR1962 Collaborator
AVR1962
Posted

Do you like fruit, veggies, chips?

Cait233 Newbie
Cait233
Posted
  • Author

Yes I do like them

Cait233 Newbie
Cait233
Posted
  • Author

Yes I do like fruit and veggies and veggie chips

mamaw Community Regular
mamaw
Posted

Glad to hear you feel better. snacks can be anything.. Glutino and Snyder's both have excellent gluten-free pretzels.Michael Season's has cheese curls that are yummy. Doritios are clearly labeled, & so is lay's & Herr's...Nuts, fruits, &veggies make for wholesome snacking.

Other snacks are gluten-free protein bars, jerky,peanut butter or sunbutter & crackers..cheese cubes...Celery & cream cheese or nutbutter. Raisins, dates,,,, salsa &corn chips....

hth

GFreeMO Proficient
GFreeMO
Posted

If you are ok with corn, popcorn makes a great snack. Apples sprinkled with cinnamon and sugar are great. Lately, I have been making and eating a lot of crustless pumpkin pies. They are really good and easy.

juul Newbie
juul
Posted

I am 23 years old and was diagnosed with Celiacs disease a little over a month ago. I was feeling so awful before I was on it and now I am feeling better. I am having trouble with finding snacks and little things I can eat throughout that day. I am finding the whole thing kinda difficult and could use any advice anyone has to offer.

a llot of the frito lay products are gluten free so for snacks i would check them. if you go online to the website of the company, sometimes it will say gluten free or you can write to the company. learning how to read labels is your best bet check this page, print it out and bring it to the supermarket with you and be ready to read read read forever! after awhile you will just remember a lot of ingredients, too. dont worry, you will be fine over time.

https://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html

a lot of things on facebook, too as far as companies.

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  • 3 months later...
ncallier Newbie
ncallier
Posted

I am new, too, and having a hard time keeping all the gluten out of my diet even though I am being careful and am not cheating.

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    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

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      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
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      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
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