• 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

    • admin

      Frequently Asked Questions About Celiac Disease   04/07/2018

      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 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
archaeo in FL

"special" Foods And A Celiac Mindset

Rate this topic

Recommended Posts

In writing a response to someone's question, I realized that I was talking about preparing non-gluten-free foods as "special" (instead of gluten-free foods as "special").

I do most of the cooking in our house, which is just my husband and I (well, and our dog, but I don't cook his food!).

I used to think of the gluten-free food I'd buy as the special food in the house.

Now I think of the rare wheat-containing food (if he wants biscuits, which he'll bake on his cookie sheet, or a non-gluten-free pizza) as the special food.

We are fortunate to be able to afford to feed the both of us with gluten-free foods, and he'll still eat whatever he wants when we eat out (and he eats out a lot at lunch!), plus we try not to eat much processed food anyway.

But I realized that I'd had a little internal shift in my thinking, and was wondering if anyone else had, too?

He still sees some of my gluten-free food as special - on the rare occasion I buy gluten-free cookies or something, he'll leave them for me.

  • Upvote 1

Share this post


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


Yes. I though my foods were special and all that jazz until I stopped to think only three items at my house have gluten in them. Everything I eat is not "special", it's normal. Only that I can't eat other things also considered normal.

I feel a lot more alien about my diet when I am at school (because I don't eat at all there) and people are always eating cookies and foods with gluten and/or dairy, but it doesn't bother me. My diet keeps me healthy, so people can mock me all they want. :P

  • Upvote 3

Share this post


Link to post
Share on other sites

I started going down that road, but my husband, like yours, started going out to eat very frequently at lunch time. Then I caught him sneaking out to get fast food late at night, and for breakfast too. He was getting sick of the lack of gluten products in the house, and was having serious cravings. He didn't want to complain, but it just wasn't fair to him. Now we have all the gluten products he used to enjoy, so we can make lunches at home - his with gluten, mine without. We also have a couple of nights per week where we eat different meals, so he doesn't feel deprived of gluten.

Share this post


Link to post
Share on other sites

We evolved - at first we put little green dots on everything that was gluten-free. We had always cooked the majority of our food so as time went on we had replaced almost every glutenous item with a gluten-free version. We still had glutenous bread and cereal for my hubby and one teen that hadn't gone gluten-free. I had serious reactions to many foods and our children needed to go gluten-free - so my hubby decided to move any gluten containing items to his office to simplify our kitchen - he keeps cereal and crackers there, but makes his lunch with the gluten-free items from our kitchen. I'd say from diagnosis it took about a year and a half to transition to a completely gluten-free kitchen. There really is not much of a difference now than our kitchen before my diagnosis - except a few less processed foods -- my kid's friends eat over often and all they notice is the bread is different -- and they like Udi's - I wish they didn't - teen boys can mow thru a loaf like nothing you have ever seen :blink:

Share this post


Link to post
Share on other sites

It's interesting how our thinking changes as we progress through the months/years as gluten free. What seemed like a 'special diet" isn't really, it's just good solid healthy eating. First our home was mixed (my son lived with us), then we were totally gluten free but now we have hit at a happy compromise. (It's only taken 2 years!) The home is good solid healthy gluten free foods with a few of the gluten frozen meals that my partner likes occassionaly. It works for us.

Share this post


Link to post
Share on other sites
Ads by Google:


My idea of eating gluten free has definitely changed over the last 18 months (since I was diagonosed with Celiac). I started off spending a fortune on processed "gluten free" products - I just gained weight, was always constipated and was always hungry - probably from the lack of fiber in "gluten free" processed foods.

Now I eat a plant based diet and I exclude grains with gluten, eating mainly oats (which I seem to tolerate just fine and quinoa). I very rarely eat rice because it is caloric with almost no fiber and now I have learned probably full of arsenic. I eat fresh, local organic fruits and vegetables, nuts, seeds, limited grains, beans and legumes. I eat no animal products and I add no oil to my diet and I am the healthiest I've been in years and without any symptoms of Celiac for the first time in ages.

The good thing is my husband basically eats the same diet that I do except he once in a while eats high fiber wheat bread and cereals. Life became so much simpler when we decided to pretty much eat the same foods.

Share this post


Link to post
Share on other sites

A lot of fuss is being made over this arsenic in rice scare, but it's not anything new. This is the same rice that we've all been eating for years. And all of the worst offenders were brown rice, and not so much white rice that has had the germ removed.

The way I look at it, rice is the main staple of the Japanese diet, and the Japanese are some of the healthiest and longest-living people in the world.

If we took every food scare (true or not) to heart there literally wouldn't be anything left to eat. With BSC in beef, mercury in fish, salmonella in greens, solanine in potatoes, giant spiders hiding in bananas...

Share this post


Link to post
Share on other sites

You raise an interesting topic!

I think of all the food in my house as "normal" now. At first, it seemed like it was under so much scrutiny and I was so worried about everything being gluten-free. I was trying so hard to convert everything over (recipes, etc) and I was conscious of "my diet" and the grocery list listed things like "gluten-free bread" and "gluten-free brown rice flour" and "gluten-free soy sauce". I used "gluten-free "before everything I wrote or said at first.

Now, it's just flour, oats, bread, etc. --because of course, it would be gluten-free. What else would I eat, right?

Does that make sense? :D

Hubs went gluten-free with me (of his own accord) and we eat a wide variety of delicious foods. Neither of us feels deprived and he told me he has never once felt like he wanted to go grab something gluteny. He has baked our bread and he brews our beer.

I know he has found himself in the position (out somewhere without me) where he could have had a regular beer or a wheat sammy and he still chose a gluten-free option.

When people come to dinner here, no one notices there is no wheaty stuff being served. They just eat what we eat and they enjoy it very much. (I assume, since there is never anything left :lol: )

I guess it's our "new normal" and recently, I said to hubs, I hardly say "Gluten free" anymore. It's just food.

  • Upvote 1

Share this post


Link to post
Share on other sites

Thanks for the responses!

It was interesting for me to notice the shift. Of course, I still have my bad moments - last night, very hungry and tired in the grocery store, looking for a quick and easy dinner to take to a friend's house (he was having pasta). Grabbed a "regular" pizza for my husband, and went to grab a gluten-free Amy's meal for me - and remembered my friend doesn't have a microwave. I couldn't justify running his oven an extra 30 minutes to cook my 300 calorie dinner, and didn't want to wait an hour to eat. Hungry and tired is never a good combination, but I nearly lost it.

Fortunately, a hearty salad, if not always the most exciting option, is always easy - and a can of refried beans, organic greens, guac, salsa, and some blue corn chips later, I was way happier. AND happy that I hadn't eaten a frozen dinner.

I also often feel more aware and "different" at work. A coworker's daughter was selling baked goods to raise money for band, through one of those mail order catalogs. Everyone else in the department ordered something, and there wasn't a single safe thing to order. So I ordered a cake that just has to be defrosted to eat - which will be my contribution (other than my own lunch) to our office Thanksgiving lunch. They're always bringing in cookies and banana pudding and still let me know it's there - which is nice, I know they are just offering, but I've stopped correcting them. They just don't get it!

So it's funny that even in a single day that I can shift from feeling like my food is the normal food to not - and back again. I guess it's all contextual. But thank goodness I now feel normal at home!!

Share this post


Link to post
Share on other sites

I still have my bad moments - last night, very hungry and tired in the grocery store, looking for a quick and easy dinner to take to a friend's house (he was having pasta). Grabbed a "regular" pizza for my husband, and went to grab a gluten-free Amy's meal for me - and remembered my friend doesn't have a microwave. I couldn't justify running his oven an extra 30 minutes to cook my 300 calorie dinner, and didn't want to wait an hour to eat.

Sorry if I am missing something, but I don't see the problem here. Most ovens have two racks.

Make sure that the gluten-free one is on the upper rack, so nothing from the other one can fall on it, and then cook both at the same time. You may need to allow an extra five minutes with both at the same time.

  • Upvote 1

Share this post


Link to post
Share on other sites


Ads by Google:


I guess this mindset is dependent on the amount of other people in the household. For me, I have 2 young children, a husband, and my sister living with me. I am def the odd man out with the "special" foods. When I cook meals, I make the main part of the meal (meatballs for example) gluten free, and then 2 different types of pastas. My stuff is segregated in the cabinets and pantry, and I am the only one who eats them.

Share this post


Link to post
Share on other sites

I guess this mindset is dependent on the amount of other people in the household. For me, I have 2 young children, a husband, and my sister living with me. I am def the odd man out with the "special" foods. When I cook meals, I make the main part of the meal (meatballs for example) gluten free, and then 2 different types of pastas. My stuff is segregated in the cabinets and pantry, and I am the only one who eats them.

Since the burden of cooking seems to fall on you, if you were to make corn or rice pasta for the whole family, it would be easier, less chance of CC for you, less clean up time and they would not really know the difference. I have served corn flour pasta with a fresh alfredo sauce to my friends and they raved about it. I did not put the plates down and say "oh sorry, this is gluten free". I just said "mangia, mangia molto bene!"

But after, I told them it was BiAglut pasta. She bought some herself after that dinner. Same thing with Crunchmaster Crackers. They are very popular with WEs. (wheat eaters)

Honestly, part of this "mindset" is everyone --the celiac AND the rest of the family--- must get past the idea that gluten free food is "special, different or crappy tasting" :)

Corn and rice pastas are just as good as (if not better than)

wheat pasta if cooked properly and has a tasty sauce on it.

I promise you, the sooner you guys get past thinking that you are a "burden", different or special, the easier it becomes to embrace the new normal.

Often, newly diagnosed people find themselves apologizing for being a burden or worrying that they are "inflicting" their diet on others ( I did it, too) but the truth is, the way we eat is far more healthy than the way the majority of the American population eats. My GI doctor says his celiac patients are the ones who have the healthiest diets because we choose more whole foods instead of packaged junk. He's right.

Post diagnosis, my diet is actually healthier than it ever was.

Just some thoughts! Cheers all, IH

  • Upvote 2

Share this post


Link to post
Share on other sites

Great point IH!

We have many guests over for completely gluten free dinners...in the beginning family were amazed that what they were eating was all gluten free, now they don't ask if it is gluten-free, they simple ask how to make it -- there is a gluten-free way to make all of your favorites, it just takes time to transition.

One additional thing I noticed as time went on -- folks were eating just as large of meals at our table, but were never getting that overfull feeling - everyone has room for dessert now, those that previously always said "oh just a little piece or I'm just too full" - even thanksgiving - I find it very interesting and have not mentioned it to my extended family yet, but believe that the poor turkey and tryptophan have been getting a bad wrap all these years - it was eating a large meal of gluten that was making everyone tired!

Serve a nice roast with oven roasted asparagus sprinkled with almond slices and gluten-free pasta with lots of parmesean, butter and garlic - followed by a sinful chocolate cake or blueberry cheesecake for dessert - I promise no one will ask if it is gluten-free or turn their nose up because it is "special" - they will just feel special. It really is much more work to make two meals than one tasty gluten-free one and it goes along way to making you feel included again.

Give yourself time - pull out your favorite recipes and consider what needs to be altered to make it gluten-free - often you'll just need to change pastas, flour or cakemix. I stopped looking up gluten-free recipes after some time and simply use regular recipes - unless there is something you can't figure out. I had always made cheesecake for my father and sister - thought I wouldn't be able to make the crust, googled gluten-free cheesecake and bingo a way to make the crust and everyone loves it and can't believe it is gluten-free.

Hang in there - it does get much easier :)

  • Upvote 2

Share this post


Link to post
Share on other sites

Hang in there - it does get much easier :)

Truer words were never spoken. :)

Not to stray too far off topic, (or I'll have to warn myself :lol:) but you guys should get some Kinninnick or Against the Grain grahams and make these sometime. I have always made an entire cheesecake too, but these were fun (I served a raspberry coulis drizzled on the side) and the 6 WEs who were here for dinner last week went Gaga over them:

http://www.kingarthurflour.com/recipes/vanilla-bean-cheesecake-bars-recipe

Not one of them even thought to ask what was in them. Their mouths were too full of yummy goodness.

And they also ate pieces of this:

http://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe

( you can skip the espresso and use the vanilla).

They had room for dessert because even though they ate filet mignon roast, twice baked potatoes, carrots, sherried mushrooms and appetizers, they were not stuffed with bread.

To quote a famous movie line "Gluten? we don't need no stinkin' gluten!" :D

  • Upvote 2

Share this post


Link to post
Share on other sites

Sorry if I am missing something, but I don't see the problem here. Most ovens have two racks.

Make sure that the gluten-free one is on the upper rack, so nothing from the other one can fall on it, and then cook both at the same time. You may need to allow an extra five minutes with both at the same time.

The problem was the lack of a microwave - I didn't mind sharing the oven, but didn't want to run the oven for an extra half hour (frozen meals take a long time in the oven, much longer than a frozen pizza) and cost my friend that energy for a small meal.

  • Upvote 1

Share this post


Link to post
Share on other sites

I'll have you know that my food is "special" because I have to cook every damn bite of it! Hahaha

If I had a family at home, you can bet your sweet bippy that every meal would be gluten-free or they'd think I had PMS 365 days a year. laugh.gif

  • Upvote 1

Share this post


Link to post
Share on other sites

I'll have you know that my food is "special" because I have to cook every damn bite of it! Hahaha

If I had a family at home, you can bet your sweet bippy that every meal would be gluten-free or they'd think I had PMS 365 days a year. laugh.gif

Amen, sister! :lol:

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   9 Members, 1 Anonymous, 1,241 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com