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Hypochondriac Here!

Elijah

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Elijah Newbie
Elijah
Posted

I will try to make this post as short as I can. I was diagnosed with Cystic Fibrosis when I was born, in the last decade or so I contracted diabetes, and I have recently been diagnosed with osteoporosis in my hips. But the reason why I'm posting here is because I have been on some form of ant-acid for over 30 years. I've tried everything to wean myself off of Zantac from drinking apple cider vinegar, to trying mastic gum. But my stomach still hurts during the night, but during the day it doesn't really hurt, it just seems to sap my energy.

After eating a meal, my stomach growls intensely, and I have to take a gargantuan amount of digestive enzymes with my meals to avoid having gas, and no matter how many I take, I still have some.

I'm wondering if alot of my problems arise because of what I put into my body. Since I see enough drs already, I kinda frown on seeing anymore, so does anyone think it's a good idea to go on a gluten free diet for awhile to see if some of my symptoms subside? My gripe is that gluten free food isn't too cheap, and due to my CF, I have to maintain my weight.

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Candicep Newbie
Candicep
Posted

I truly believe that many diseases and problems that people have are related to what they ingest in some fashion. That's my opinion anyway. It won't hurt to try gluten free for a while to see how you feel! You dont have to buy all the prepackaged stuff to test this out. I started on gluten free brown/white rice and different kinds of sauteed vegetables/unprocessed meats. You can eat more cheaply that way for now until you see how it works for you.

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      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

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      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
      Gluten free stuff

      By Tammy Pedler · Posted

      As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 
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      Ibuprofen

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