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Newly Gluten Free And Sacred

hobbitqueen18

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hobbitqueen18 Apprentice
hobbitqueen18
Posted

I have recently found myself to be gluten intolerant and have since had to go gluten free. Lately I have just been feeling very scared about stepping out of my comfort zone and trying things that I have not had before. Like chicken I have no problem with but I am still very hesitant to have red meat or dairy and I am getting very frustrated because I feel like I am punishing myself and I really shouldn't be. I am so afraid to try something that half the time I won't eat it because I am so afraid of getting sick. I have found a lot of gluten free products that I like but at the same time I feel like I am just eating the same thing over and over again and I am getting frustrated because I want to branch out but at the same time I do not want to because I am afraid of getting sick. Any advice?

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Razzle Dazzle Brazell Enthusiast
Razzle Dazzle Brazell
Posted

I have recently found myself to be gluten intolerant and have since had to go gluten free. Lately I have just been feeling very scared about stepping out of my comfort zone and trying things that I have not had before. Like chicken I have no problem with but I am still very hesitant to have red meat or dairy and I am getting very frustrated because I feel like I am punishing myself and I really shouldn't be. I am so afraid to try something that half the time I won't eat it because I am so afraid of getting sick. I have found a lot of gluten free products that I like but at the same time I feel like I am just eating the same thing over and over again and I am getting frustrated because I want to branch out but at the same time I do not want to because I am afraid of getting sick. Any advice?

Why does red meat scare you? Is it because it is harder to digest? Why exactly are you afraid of dairy too? It will be easier for us to direct you if we know exactly what it is about those things that has worried you.

By fresh vegetables,meat and fruit, they are all naturally gluten free.

hobbitqueen18 Apprentice
hobbitqueen18
Posted
  • Author

Why does red meat scare you? Is it because it is harder to digest? Why exactly are you afraid of dairy too? It will be easier for us to direct you if we know exactly what it is about those things that has worried you.

By fresh vegetables,meat and fruit, they are all naturally gluten free.

I guess a lot of it is that because when I got really sick those were the things I was eating and back then nothing would stay down. Also my doctor keeps suggesting that red meat may not be the best thing. With dairy I almost always seem to get diarrhea or a stomach ache after eating it. Especially ice cream, although it doesn't usually happen for several hours after I have eaten it so I am not sure if there's something else that's going on. Over all I guess I am just afraid to step out of my comfort zone for no other reason than that I am afraid.

squirmingitch Veteran
squirmingitch
Posted

Have you been tested for celiac? It's sounding more like you're celiac. And you could be gluten intolerant with the added bonus of lactose intolerant. So don't eat dairy. You can always try it again in 3 or 4 months.

And maybe you shouldn't eat those processed foods even though they are gluten free. They are still processed foods & the gluten-free snacks are still junk food --- just b/c they are gluten-free doesn't make them not junk.

Why don't you just go to a whole foods diet for about 3 months? Meats, fresh or frozen fruits & veggies, nuts. This way of eating would be the kindest to your system. How about pork? Have you been eating that? Why not try one new food per week? Pick one thing & try it, then add another next week, then another & so on. Baby steps.

LauraB0927 Apprentice
LauraB0927
Posted

If red meat is too difficult for you to digest, try eating grass-fed red meats/steaks. Since they are not pumped full of antibiotics, steroids, and all that other crap, its much easier on the stomach. This was a recommendation from my nutritionist which I have been following and it's been working so far! Yes, they are a bit more expensive, but if it can expand your diet, it may be worth a shot...good luck!

benXX Rookie
benXX
Posted

I guess a lot of it is that because when I got really sick those were the things I was eating and back then nothing would stay down. Also my doctor keeps suggesting that red meat may not be the best thing. With dairy I almost always seem to get diarrhea or a stomach ache after eating it. Especially ice cream, although it doesn't usually happen for several hours after I have eaten it so I am not sure if there's something else that's going on. Over all I guess I am just afraid to step out of my comfort zone for no other reason than that I am afraid.

If you are really dairy intolerant (milk proteins), it is not that strange to have problems with beef-proteins as well. I have that too and so have many others.

Just google "meat and dairy intolerance" and you'll see you are not alone in this.

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      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.
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      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.
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