• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • Scott Adams

      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
Ebonyjade93

Still Finding It Hard

Rate this topic

Recommended Posts

Just wondering if this is normal..

Been gluten free since march and things have improved alot but every now and again I'll get sick, I get nauseated then get sore stomach and feel like I have to go to the toilet all the time, I get D and my stomach is just very sensitive to like tight clothes or any pressure. When I'm not sick I am usually C so who knows what goes on there.

Funny thing is that I have worked out nothing that day could have affected me, so it had to be the day before because I baked gluten free cookies and a pear crumble with alot of dairy in it...

My questions are, could it be dairy? How do you be gluten free and dairy free!! what would I eat!!

Its kinda scary and I don't know what to do, should I see a dietitian? As you can see I am so confused about everything.

I really need some help with all this!! :(

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Just wondering if this is normal..

Been gluten free since march and things have improved alot but every now and again I'll get sick, I get nauseated then get sore stomach and feel like I have to go to the toilet all the time, I get D and my stomach is just very sensitive to like tight clothes or any pressure. When I'm not sick I am usually C so who knows what goes on there.

Funny thing is that I have worked out nothing that day could have affected me, so it had to be the day before because I baked gluten free cookies and a pear crumble with alot of dairy in it...

My questions are, could it be dairy? How do you be gluten free and dairy free!! what would I eat!!

Its kinda scary and I don't know what to do, should I see a dietitian? As you can see I am so confused about everything.

I really need some help with all this!! :(

Like you, I wasn't dairy free at first. I though, whatever, like I am giving that up too! Anyhow, fast forward------> I am basically dairy free now, basically. After you start to feel better w/out the gluten, you want to know what feeling completely better feels like! I have tried all the "milks" and it is my experience that Blue Diamond almond milk is the best. I actually prefer it now, but it took getting used too. I get the original, as it most closely mimicks dairy milk. It doesn't however have any of the protein that dairy milk has; soy milk does. I don't eat soy, as it has so many effects on estrogen( I personally don't think it is safe). I have recently started reincorporating cheese back into my diet, but slowly, and not too much at a time. I never had problems with yogurt, as it comes with the enzymes to digest it included! I choose greek yogurt to make up for the protein lost in almond milk. I use coffee mate in my coffee. The new company SO has just made an almond milk with added protein, however, to date, I have been unable to find it. I have been taking a good quality probiotic since I have been gluten free. I think that helps. Your gut has a lot of healing to do, and is lacking the enzyme lactase, which is at the beginning of your digestive tract. Heal that gut, then slowly add dairy back in, to see if you can handle it---my advice. I am studying to be a dietician, 3rd year, and thus far, this is what I have learned! Good luck; feeling better is better than eating dairy, I promise!

Share this post


Link to post
Share on other sites

Check the natural foods dairy substitutes place in the store. They now have several milks, almond, rice, coconut are common. I have even seen hemp and hazlenut milks.

My personal favorite is Canned coconut milk. I can use it,guar gum, and sweetener to make a mock cream.

I can make my own cocunut milk. I put 4 cups of water in the blender. Add 1/4 cup almond meal flour. That is all I usually do, but one could add salt or sweetener.

DT

Share this post


Link to post
Share on other sites

Thank you both :)

I'm going to go dairy free for sure, just had another bad turn, woke up with the worst pains in my stomach!!

Can't do it anymore, and like you said lil'chefy, I want to know what it feels like being 100% better, I am so much better already but just sometimes I have issues like last night.

I will definitely have to try almond milk, I have tried rice milk and soy milk before and I actually love them, so thats a plus, just not sure what you would use to replace things like eggs (I try to stay away from eggs as much as possible cause I noticed I have issues with them).

I also do not drink anything with caffeine, so no soft drinks, coffee, and I don't even drink tea anymore, just good old water.

I will also have to try coconut milk as I have never tried that before so thanks DT for the info on that.

And hope your enjoying the course lil'chefy :D

Thanks again for both of your replies :)

Share this post


Link to post
Share on other sites

Coconut, rice and almond milks. But, I prefer coconut milk when baking.

Share this post


Link to post
Share on other sites
Ads by Google:


Thank you both :)

I'm going to go dairy free for sure, just had another bad turn, woke up with the worst pains in my stomach!!

Can't do it anymore, and like you said lil'chefy, I want to know what it feels like being 100% better, I am so much better already but just sometimes I have issues like last night.

I will definitely have to try almond milk, I have tried rice milk and soy milk before and I actually love them, so thats a plus, just not sure what you would use to replace things like eggs (I try to stay away from eggs as much as possible cause I noticed I have issues with them).

I also do not drink anything with caffeine, so no soft drinks, coffee, and I don't even drink tea anymore, just good old water.

I will also have to try coconut milk as I have never tried that before so thanks DT for the info on that.

And hope your enjoying the course lil'chefy :D

Thanks again for both of your replies :)

A friend raises quale for eggs. She said that their eggs have a different protein and some people can tolerate them instead of chicken eggs. I hope you or others can try this out. I hope you have some good indicators if it is a problem. I used Spelt and Kamut for years instead of wheat thinking I was okay, but I wasn't.

Share this post


Link to post
Share on other sites

If you Google "Gluten Free Vegan Recipes" there is SO much stuff... There's a lot of hype about soy, but I think a lot of that is from A. idiots and B. the dairy industry. I eat a little bit of tofu here and there, and I love almond milk the best. You can use flax seed or tofu in place of eggs in baking, by the way. You can make tofu scrambles that are delicious. Anyway, here's a good article on soy and why not to be scared of it:

http://www.vegfamily.com/health/vegan-soy-information.htm

And here's some books I like:

http://www.(Company Name Removed - They Spammed This Forum and are Banned)/Great-Gluten-Free-Vegan-Eats-Allergy-Free/dp/1592335136/ref=sr_1_2?ie=UTF8&qid=1345862964&sr=8-2&keywords=gluten+free+vegan

http://www.(Company Name Removed - They Spammed This Forum and are Banned)/Welcoming-Kitchen-Delicious-Allergen--Gluten-Free/dp/1402771851/ref=sr_1_3?ie=UTF8&qid=1345862964&sr=8-3&keywords=gluten+free+vegan

http://www.(Company Name Removed - They Spammed This Forum and are Banned)/The-Gluten-Free-Vegan-Delicious-Animal-Free/dp/1600940323/ref=sr_1_1?ie=UTF8&qid=1345862964&sr=8-1&keywords=gluten+free+vegan

And while not specifically being gluten free, a lot of the recipes can be adapted using gluten free ingredients.

http://www.(Company Name Removed - They Spammed This Forum and are Banned)/The-Happy-Herbivore-Cookbook-Delicious/dp/1935618121/ref=sr_1_1?ie=UTF8&qid=1345863005&sr=8-1&keywords=happy+herbivore

I get down, and then I get cookbooks and look online for ideas.. it's like learning how to cook all over again. :)

Share this post


Link to post
Share on other sites

Glad that I found this thread. I am in agony. I woke up in tears of pain and discouragement today. I thought I was getting better, really! My heartburn was going away. Now, I find that I have traded heartburn for stomach aches instead. I am on day 2.5 of mostly constant stomach ache.

I suspect dairy is the culprit. Oy vey, what will I have to give up next? It makes me dizzy just trying to figure it all out.

See if you agree:

Yesterday I ate greek yogurt (a favorite of mine) for breakfast and coffee with sugar only. I only ate it because I had noticed the day before that if I ate, the pain went away for a while. Halfway through the yogurt, I stopped and threw it away. Couldn't finish it.

For lunch, I ate some cheddar cheese, carrot sticks, nut meal crackers, and a quinoa salad. Within an hour, I was nauseated and almost left work early to go home and lie down. Evntually, the nausea passed away, and my stomach was just a little achy.

Then at dinner I did something really stupid and tried eating at a restaurant that we like. I ordered roast pork, corn tortillas, and (you guessed it) melted cheese sauce (which I am 99% sure had no flour in it). Dinner actually went well, and I didn't have any nausea afterward. But here it is morning time and I have another stomach ache.

Similar experience earlier in the week, I remember drinking 3 small glasses of milk at dinner. I love cold milk.

I think I am going to have to kick dairy. Maybe I'll get it back later?

Share this post


Link to post
Share on other sites

Java...

That always sucks...

I had my "inner talk" last night...I am giving up dairy, corn, nightshades and sugars...starting today.

I am going to miss my hot tea with cane sugar (two in the morning to get me moving. My only real sweet.) Losing potatoes, cheese and tomatoes is going to be really tough, too. Sigh.

Well... I really just wanted to say...I feel your pain.

Share this post


Link to post
Share on other sites


Ads by Google:


Thank you for all your replies!!

I will have to see if I can get my hands on quail eggs, and I'll just keep testing what it might be, if cutting dairy doesn't make a difference, I will cut out soy. Its a pain, but rather that pain than physical pain!!!

I have never tried tofu so I will have to, I bought rice milk yesterday, I love it!! I will try almond milk next and see what that is like ;)

Java I am so sorry you are going through so much pain :( I get the same as you but my heart burn is just acid reflux, no burn :S I thought I was getting better too, but nope my body had other plans!

I love cold milk to Java :( but I think it is time we gave it up for a while, hopefully not forever!! I am determined now to heal my villi, I don't know much about probiotics so any information would be gladly accepted!! I am just trying to learn as much as I can :)

I really truly hope you feel better asap Java, if you want someone to talk to about it all, I'd be glad to, I feel so alone while going through this sometimes and just want someone to talk to that has been through all of it aswell!!

Share this post


Link to post
Share on other sites

Thanks everyone, yes I am feeling better! I am not sure yet on the dairy, but I am going to keep vigilant in figuring it out. My stomach pains eased yesterday to the point that I felt like I could eat again. I have had just a little dairy since then, and things seem ok. I am trying to be really careful about everything, and paying more attention to CC possibilities.

I think that I am going to try almond milk, regardless. It's something that I have always wanted to try, but could never justify the expense. I think it will be a good thing for me. I may try rice milk too. Wonder which of the milk subs taste the most like milk?

This weekend we went to several health food stores (on the other side of town) to see what they had to offer, and try not to pass-out at the prices! I bought a gluten-free flour mix to try my hand at a loaf of bread. So far, my husband has not liked the pre-baked ones we have tried. I am going to seek out a gastroenterologist (sp?) and see if they can give me a diagnosis. Whether I have celiac or not, I am positive that I feel better without gluten!

Share this post


Link to post
Share on other sites

I am going to miss my hot tea with cane sugar (two in the morning to get me moving. My only real sweet.) Losing potatoes, cheese and tomatoes is going to be really tough, too. Sigh.

Well... I really just wanted to say...I feel your pain.

I wonder if you could replace the sugar with agave? Not sure, may be ignorance talking here. Thanks, it helps to have people that "know" your pain.

Share this post


Link to post
Share on other sites

Glad that I found this thread. I am in agony. I woke up in tears of pain and discouragement today. I thought I was getting better, really! My heartburn was going away. Now, I find that I have traded heartburn for stomach aches instead. I am on day 2.5 of mostly constant stomach ache.

I suspect dairy is the culprit. Oy vey, what will I have to give up next? It makes me dizzy just trying to figure it all out.

See if you agree:

Yesterday I ate greek yogurt (a favorite of mine) for breakfast and coffee with sugar only. I only ate it because I had noticed the day before that if I ate, the pain went away for a while. Halfway through the yogurt, I stopped and threw it away. Couldn't finish it.

For lunch, I ate some cheddar cheese, carrot sticks, nut meal crackers, and a quinoa salad. Within an hour, I was nauseated and almost left work early to go home and lie down. Evntually, the nausea passed away, and my stomach was just a little achy.

Then at dinner I did something really stupid and tried eating at a restaurant that we like. I ordered roast pork, corn tortillas, and (you guessed it) melted cheese sauce (which I am 99% sure had no flour in it). Dinner actually went well, and I didn't have any nausea afterward. But here it is morning time and I have another stomach ache.

Similar experience earlier in the week, I remember drinking 3 small glasses of milk at dinner. I love cold milk.

I think I am going to have to kick dairy. Maybe I'll get it back later?

Something I noticed right off the bat was the coffee. A lot of people are sensitive to coffee. I am one of them and it makes me so sick. Im a coffee nut and its a huge set back for me. That could be part of your troubles too. Maybe you are having too much dairy. I can only handle so much at the time. And yogurt gets me every time for some crazy reason.

Share this post


Link to post
Share on other sites

You mentioned having quinoa. That could be the problem ... perhaps it wasn't rinsed well enough? Quinoa has a natural resin coating it that protects the grain from critters. The resin can cause stomach problems if it wasn't rinsed off well.

Share this post


Link to post
Share on other sites

You mentioned having quinoa. That could be the problem ... perhaps it wasn't rinsed well enough? Quinoa has a natural resin coating it that protects the grain from critters. The resin can cause stomach problems if it wasn't rinsed off well.

Thanks! The quinoa salad was from the deli of a local health food store. I actually did figure out what the culprit was. Believe it or not, it was my vitamin tablets. I keep a log of everything that I put in my mouth, and I was able to backtrack my stomach aches to my supposedly "everything-free-vegan" vitamins. So, I am going to switch to a different brand that I have used in the past.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Who's Online   8 Members, 1 Anonymous, 1,253 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/23/2018 - Yes, we at Celiac.com realize that rye bread is not gluten-free, and is not suitable for consumption by people with celiac disease!  That is also true of rye bread that is low in FODMAPs.
    FODMAPs are Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. FODMAPS are molecules found in food, and can be poorly absorbed by some people. Poor FODMAP absorption can cause celiac-like symptoms in some people. FODMAPs have recently emerged as possible culprits in both celiac disease and in irritable bowel syndrome.
    In an effort to determine what, if any, irritable bowel symptoms may triggered by FODMAPs, a team of researchers recently set out to compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome (IBS) symptoms and to study gastrointestinal conditions with SmartPill.
    A team of researchers compared low-FODMAP rye bread with regular rye bread in patients irritable bowel syndrome, to see if rye bread low FODMAPs would reduce hydrogen excretion, lower intraluminal pressure, raise colonic pH, improve transit times, and reduce IBS symptoms compared to regular rye bread. The research team included Laura Pirkola, Reijo Laatikainen, Jussi Loponen, Sanna-Maria Hongisto, Markku Hillilä, Anu Nuora, Baoru Yang, Kaisa M Linderborg, and Riitta Freese.
    They are variously affiliated with the Clinic of Gastroenterology; the Division of Nutrition, Department of Food and Environmental Sciences; the Medical Faculty, Pharmacology, Medical Nutrition Physiology, University of Helsinki in Helsinki, Finland; the University of Helsinki and Helsinki University, Hospital Jorvi in Espoo, Finland; with the Food Chemistry and Food Development, Department of Biochemistry, University of Turku inTurku, Finland; and with the Fazer Group/ Fazer Bakeries Ltd in Vantaa, Finland.
    The team wanted to see if rye bread low in FODMAPs would cause reduced hydrogen excretion, lower intraluminal pressure, higher colonic pH, improved transit times, and fewer IBS symptoms than regular rye bread. 
    To do so, they conducted a randomized, double-blind, controlled cross-over meal study. For that study, seven female IBS patients ate study breads at three consecutive meals during one day. The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day.
    The team used SmartPill, an indigestible motility capsule, to measure intraluminal pH, transit time, and pressure. Their data showed that low-FODMAP rye bread reduced colonic fermentation compared with regular rye bread. They found no differences in pH, pressure, or transit times between the breads. They also found no difference between the two in terms of conditions in the gastrointestinal tract.
    They did note that the gastric residence of SmartPill was slower than expected. SmartPill left the stomach in less than 5 h only once in 14 measurements, and therefore did not follow on par with the rye bread bolus.
    There's been a great deal of interest in FODMAPs and their potential connection to celiac disease and gluten-intolerance. Stay tuned for more information on the role of FODMAPs in celiac disease and/or irritable bowel syndrome.
    Source:
    World J Gastroenterol. 2018 Mar 21; 24(11): 1259–1268.doi:  10.3748/wjg.v24.i11.1259

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
    For a couple of decades now, scientists have been searching for a biological Rosetta stone that would allow them to engineer proteins with precision, but the problem has remained dauntingly complex.  Researchers had a pretty good understanding of the very simple way that the linear chemical code carried by strands of DNA translates into strings of amino acids in proteins. 
    But, one of the main problems in protein engineering has to do with the way proteins fold into their various three-dimensional structures. Until recently, no one has been able to decipher the rules that will predict how proteins fold into those three-dimensional structures.  So even if researchers were somehow able to design a protein with the right shape for a given job, they wouldn’t know how to go about making it from protein’s building blocks, the amino acids.
    But now, scientists like William DeGrado, a chemist at the University of California, San Francisco, and David Baker, director for the Institute for Protein Design at the University of Washington, say that designing proteins will become at least as important as manipulating DNA has been in the past couple of decades.
    After making slow, but incremental progress over the years, scientists have improved their ability to decipher the complex language of protein shapes. Among other things, they’ve gained a better understanding of how then the laws of physics cause the proteins to snap into folded origami-like structures based on the ways amino acids are attracted or repelled by others many places down the chain.
    It is this new ability to decipher the complex language of protein shapes that has fueled their progress. UCSF’s DeGrado is using these new breakthroughs to search for new medicines that will be more stable, both on the shelf and in the body. He is also looking for new ways to treat Alzheimer’s disease and similar neurological conditions, which result when brain proteins fold incorrectly and create toxic deposits.
    Meanwhile, Baker’s is working on a single vaccine that would protect against all strains of the influenza virus, along with a method for breaking down the gluten proteins in wheat, which could help to generate new treatments for people with celiac disease. 
    With new computing power, look for progress on the understanding, design, and construction of brain proteins. As understanding, design and construction improve, look for brain proteins to play a major role in disease research and treatment. This is all great news for people looking to improve our understanding and treatment of celiac disease.
    Source:
    Bloomberg.com

    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
    But that commitment came to an ignoble end recently as Starbucks admitted that their gluten-free sandwich was plagued by  “low sales,” and was simply not sustainable from a company perspective. The sandwich may not have sold well, but it was much-loved by those who came to rely on it.
    With the end of that sandwich came the complaints. Customers on social media were anything but quiet, as seen in numerous posts, tweets and comments pointing out the callous and tone-deaf nature of the announcement which took place in the middle of national Celiac Disease Awareness Month. More than a few posts threatened to dump Starbucks altogether.
    A few of the choice tweets include the following:  
    “If I’m going to get coffee and can’t eat anything might as well be DD. #celiac so your eggbites won’t work for me,” tweeted @NotPerryMason. “They’re discontinuing my @Starbucks gluten-free sandwich which is super sad, but will save me money because I won’t have a reason to go to Starbucks and drop $50 a week,” tweeted @nwillard229. Starbucks is not giving up on gluten-free entirely, though. The company will still offer several items for customers who prefer gluten-free foods, including Sous Vide Egg Bites, a Marshmallow Dream Bar and Siggi’s yogurt.
    Stay tuned to learn more about Starbucks gluten-free foods going forward.

    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    Ingredients:
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
    Simmer quinoa in water and chicken broth until tender.
    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
    Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification.
    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
    Read more.