0
a84c72

I Feel Like I Am Going To Die....:(

Rate this topic

Recommended Posts

Unless you are a vegetarian. Eat meat for every meal. I just discovered my body is absorbing meat, but practically nothing else. Surprise, the best food for me is meat?! I always thought that grains should be at the base of my diet plan.

Share this post


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


I'm not really familiar with how insulin resistance effects you, but my husband is a type 1 diabetic. I realize that this is far different than people who can manage with diet, even a little, or with pretty much any other type of similar issues, but it does make me very aware of what he eats. For a time he was gluten free (and it looks like he will be again) and the biggest problem he seemed to have was processed gluten free foods. They are pretty much boxes of refined carbs that would spike his sugar out of control high so fast he couldn't control it and then he would crash like someone just turned off his engines. Instead of the refined carbs of "saltines" or "ritz" style crackers, we get crackers made of seeds and whole grains like quinoa. Yes, they're totally different, but when I stopped expecting them to be what they aren't (gluten cracker substitutes) and accepted them for what they are, I began to enjoy them greatly.

I'm not sure if you see an endocrinologist at this point, but my husband's doctor has a nutritionist on staff. At any time a patient can request to see her along with a regular visit without any additional charges. If that is something you have available you may want to take advantage. The one thing the nutritionist told my husband was to always always have protein. Instead of an apple which could spike him, adding peanut butter can help smooth out that spike. She admits that everyone is effected differently but this seems to work for him at least to some extent.

After 11 months, I feel better than a year ago but I certainly far from symptom free. Every person is different, will react differently, heal differently, and eliminate different things. Many eliminate milk, and it is sound advice. But if you don't feel like you want or need to, and it doesn't make you sick, don't go giving up things you aren't ready to give up. Very obviously, gluten makes you sick. Beyond that, give up only what you are ready to and when you are ready to. (And if it makes you sick, you need to be ready!)

Share this post


Link to post
Share on other sites

I am thinking if I ever get my energy back again to go out and give people in this tough spot a hand. To think there was once a thought in my mind that house keeping was an uneeded job! i have sure been shown. Thank God my children are willing to help.

Diana

Share this post


Link to post
Share on other sites

HI,

You could look at Paleo/primal diets and see if they work for you. Eating grain free and low carb is not a bad way to go. Lots of meat (protein) in your diet is good as protein reduces the total glycemic index of your meal. Vinegar in a meal is also supposed to slow the conversion to sugar in your meals. So some mustard or rice wine vinager might be helpful in your meals. Alpha-lipoic acid may help too. Smaller meals are probably a good idea, vs big meals.

Share this post


Link to post
Share on other sites

Yes...I have read so much about Celiac disease. I know it included fatigue, but not aware of the AMOUNT of sleep that would fall into this.

Our lifestyle is a bit strange and I know I have to find a way to change it NOW. Because I am exhausted all of the time and my husband works 40 hours a week and tries to make up at home what I can't do, we do quick stuff..be it very simple shake and bake meals, etc.....I don't even know if I could hack following a recipe at this point in time. We are very strapped for cash being a one-income household. My husband's income dropped when the economy started going into the can...he lost many incentives and bonus opportunities.

I was in Whole Foods Thursday (it is an hour away from us...we don't have one where I am) and I was in awe at all fo the options, HOWEVER, there is no way I could spend $5 for a loaf of bread....or 2.50 for a can of soup......$4 for a microwave meal...etc.

The other option for shopping where I am in Meijer. And Meijer as many things, but they are just as expensive.

I puchased these crackers once made by Diamond thinking they have to be good...it's a company that's known! WRONG. They were hard and horrible and they weren't cheap. SO....that is another thing I face: how do I know what is good and what isn't? Very hard to drop the extra money on the unknown:(

My family isn't gluten free. There are no separate toasters.....dishes.....and I will be straight out and honest: I cannot buy new pots and pans and dishes. A $10 toaster I could probably swing...but not pots and pans.

But, perhaps the biggest obstacle is getting the energy to going to the grocery store PERIOD. Even when I do get up, I have no energy to go to do the store. I rarely leave the house unless it is to take the kids to school or pick them up. I don't even do any of my crafts, anymore. I don't see my friends....and it's depressing me.

I'm not looking to make excuses because,

As I said, I've been gluten free for 2 days now..mainly doing "gluten-free" ordering out from restaurants. So far, I've had no major symptoms like I've had (Gut burning, diarrhea, etc). I am just trying to figure out HOW to do this based on the circumstances given. How do I do this when I am sleeping so much and in pain...at least until I can overcome many of these symptoms?

I am downright scared. I truly am. I miss my kids and they are starting to prefer their dad over me (I've noticed the excessive tiredness for over a year and it's gotten worse since September).

I really do appreciate the input. Without it, I'd be lost!

I see you are insulin resistant and assume you are diabetic. Diabetes alone can cause the fatigue that you are feeling. Are you blood sugars regulated by insulin? I have checked with each of my pharmaceutical companies to be sure that my medication is gluten-free.

I completely understand being in a financial hardship. I am on SS Disability due to cancer but I find buying fresh frozen vegetables, fresh chicken other meats is much cheaper than eating out. I know Miejers has great sales and you can always purchase their special brand of foods.

In my case, I was not aware until just a month ago that I was Celiac. I have had cancer (in remission), diagnosed with PCOS, insulin resistant, Type II Diabetes, Osteoarthritis, low iron, low hemoglobin, come to find out, ALL of these can be caused by Celiac.

Please listen to the above comments by the folks on this forum! I too was sleeping almost round the clock and in just a matter of weeks I have improved immensely! I still have some days that I sleep too much but very infrequent. Prayers and ((hugs))

Share this post


Link to post
Share on other sites

I just want to share with you what my husband and I have gone through the last few weeks as well. My husband, God bless him, can be the most stubborn, negative, pessimistic person ever, and so resistant to change! If HE can do this, I have faith that ANYBODY can.

My husband also went in for a colonsocopy/endoscopy, him being 260lbs at 6', who would've even guessed gluten could possibly be at the root of his problems? We got a call saying that his biopsy was suspect for gluten sensitive enteropathy and went and had bloodwork done. We got the bloodwork done at the hospital where I work and decided to grab some breakfast when we were done (I get a discount on the food).

So he wonders around the cafeteria and throws his hands up "I can't eat anything!". Well he is a cereal, biscuits and gravy, waffle, pancake, toast, lets just say he loves his carbs in the morning. But he also loves meat. So I loaded up a plate with scrambled eggs, topped with cheese, bacon, and a fresh fruit cup. As I sat down to eat, he sat down with his water grumbling "I guess I'll just starve"... I start digging in to my food. He tentavly ate a grape from my fruit cup. I then offered him a slice of bacon and a bite of my eggs. He finished my plate.

So then the next day he was home from work and I was at work. (we work 12 hour shifts and alternate weekends so we have days off during the week) and he texted me "Screw this, gluten free is expensive, I'd rather suffer", only his language was much more colorful! lol. He wound up getting some $3.00 steak and eggs and sauteing it with onions and peppers. I just told him to focus on whole foods not substitutes in the beginning

Anyway, we started simple, with basic foods, meat and veggies and beans. I got pot roast buy one get one free and was able to make a delicous beef soup/stew that we ate for two days. Once I realized we could make a lot of food without any of the 'gluten free substitutes" that are expensive Chicken, rice, broccoli, etc. I usually buy meat buy one get one free.

And there are many NORMAL brands that are gluten free already. Chex makes some great cereals. I stocked up on those because my husband loves cereal. Honey nut, chocolate, and cinnamon. Also many mainstream brands are gluten free. I have heinz ketchup (that says gluten free), hellmans mayo. PUBLIX supermarket has gluten-free on many products that are gluten free, There is a big green circle with gluten-free on the price tas. so brands you already know, that aren't any more expensive, are already ok. In this way I bought some barbeque sauce and salad dressings.

Also I looked up brands like kraft and jif peanut butter and it seems like the kraft lite ranch dressing and the jif natural peanut butter I have are ok as well. And I found out my husbands favorite soda's are gluten free as well. Not a healthy choice but it means he doesn't have to feel totall deprived. ( However I did buy some delicous cream soda as a treat, it was 3.99 for four bottles but considering you can pay $1.50 for a 20oz in a store, this was really good with minimal ingredients and sugar instead of corn syrup. )

Now I have ventured into trying some of the gluten free substitutes food. Yes they are expensive and yes we are on a budget too. I have a 3 year old and a 5 year old. So I know it is expensive We just decided that pasta's and breads aren't going to be the basis of our meals anymore, they are going to be TREATS instead of staples. We got a gluten free pancake mix because my husband makes pancakes on sundays when he isn't working. The kids (very picky 3 and 5 year old), LOVED it.

I also tried the DIAMOND crackers, they were HORRIBLE, lol, So I put them in a food processor with some natural potatoe chips and made bread crumbs. My husband seasoned the crumbs and fried up some herb encrusted chicken tenders!

I bought a bread mix from bob's red mill and put it in the bread machine, and my husband loves it. Plus the bread can be frozen and he can get a slice when he wants it. So yes it is expensive but with only him and myself eating it on occasion, not daily.

So I can still keep a regular loaf of bread on hand for the kids and yes I did invest in a separate toaster.

I am slowly starting to experiment with the baking, but little by little because it is expensive. But my husbands health is worth it. I've removed all gluten free food from our home except for a loaf of bread for the kids and I think the chicken nuggest and fish sticks in the freezer, just because they are so picky and need to have something we can give them that's quickand easy . I will just have to be careful and clean whatever I cook them on. (however we are going to have the pediatrician check them as well just to be safe)

I am finding that even when I buy some of the more expensive things that making a homemade gluten free meal is cheaper than even eating fast food! My husband and I both work aprox 48 hours a week ( I worked 60 hours last week) and have two young kids and we still found time to prepare the meals. It wasn't easy but we did. Plus the whole family is fighting a cold right now so we are exhausted as well. We just have to force ourselves to do what needs to be done.

And just to put things in perspective, yesterday my husband ordered naked wings with sauce that he thought would be ok. As an afterthought he asked if he could see the ingredients on the sauce. Well the sauce contained wheat, and he decided since he already paid for the food, he would eat it anyway. He suffered with gas, abd pain, and loose stools the rest of the day. He confessed to me it wasn't worth it to feel that way.

He has lost 5 lbs and I have lost 3. We havn't changed much else except removing the gluten from our diets and I am sticking to the diet too because I FEEL so much better too!

YOU CAN DO IT!!!!!!!!

  • Upvote 1

Share this post


Link to post
Share on other sites

I find I spend less on food now than I did before I was diagnosed because I simply don't eat out because I can't trust anywhere. (For instance, I went to BP shortly after my diagnosis, and my gluten-free pizza had a piece of chicken with BBQ sauce on it. I didn't order any chicken on my pizza. If they can't avoid the big things, how on earth can I expect them to avoid crumbs or dustings of flour??)

I find it hard very hard to believe that ordering out from restaurants is going cheaper than that 5$ loaf of bread.

Of course ordering hardly takes any effort, so I totally get why you're doing it.

And I get that many gluten-free products aren't good. Well, that's par for the course. Gluten is the ingredient in flour that makes breads and crakcers etc have a good texture. Bread flour for instance has higher gluten than regular flour because it adds that extra little fluffy factor. The majority of the gluten-free wheat replacement products you'll try won't meet the standards of regular wheat products. Although with that said, most rice crackers are, IMO, the worst type of food ever. They're pretty bad. All of them.

You need to be very, very careful in your own kitchen regarding cross contamination too. If you ever want toast again, you need to invest in a gluten-free toaster. You can't use old, marked cutting boards, mesh colanders, or scratched non-stick frying pans if you're going to be gluten-free.

I know there are many people here who have 'shared kitchens' but I'm not one of them, thankfully. I would go nuts with the amount of cleaniness and caution needed. I strongly suggest that any shared meals in your house are 100% gluten free. Not only will it make the CC in your own house less likely, leftovers are extremely low effort, can be very fulfilling and satisfying, are cheap, and are likely to be healthier or at least more balanced than 'regular' foods anyways. I don't know what I'd do without leftovers.

You mention things like shake'n bake being easy. Well baked chicken without the shake is even easier! Most traditional western food like meat, potatoes and veggies are already gluten-free or very easily made gluten-free.

I don't really know the surprise of being a celiac (I suppose I was a little surprised by it, but I was also desperately hoping I'd find a reason for why I felt so bad), so this probably won't help you much, but I will never go back to eating gluten because I just want to feel better. I've had 12 years of poor health that has over time gotten worse. I don't need any more incentive than good health to be gluten free. It's expensive. It's a hassle. But it's necessary for your health. The only way you will ever feel better is if you follow the diet. You will not ever get better if you don't. And that includes small amounts of gluten from crumbs. The way I see it, you can't afford NOT to be gluten free.

Just to re-hash, you're screwing up your body eating gluten. Mainly, your small intestines are disappearing. 'Flattening' of the villi is a poor term; it would be like saying if my fingers got chopped off that they were flattened. And without that surface area and all the enzymes they make, that's how malabsorption happens. Another thing, because of the immune reaction, the high levels of antibodies in your blood can cause problems with, well, pretty much anything that requires blood. Your kidneys mainly. They have to filter your blood and the excess of antibodies, over prolonged periods of time, is just too much for them to handle and you can start to lose your kidneys too. Then of course there's the increased risk for cancers. I dunno why, but I suspect is has to do with the fact that your intestines aren't being a barrier anymore, so large things that otherwise would never, ever get into your bloodstream are now in there too.

People do die from celiac disease. If you feel like you're dying, it's probably because you are.

I would also be careful about any brand that doesn't specifically say gluten free. For instance, Hellman's specifically told me they couldn't guarantee their mayonnaise was gluten-free when I emailed them.

Share this post


Link to post
Share on other sites

my bottles of hellman's were labled with the gluten-free green sticker in publix, the only mayo that had that label, and they say "gluten free" on the bottle, again the only mayo I could find that said gluten free.

  • Upvote 1

Share this post


Link to post
Share on other sites

I don't care how many hours your husband works (40 is no big deal), he MUST take over things like shopping and making food until you get better. Because you won't get better until you eat right. And on your budget forget about Whole Foods or specialty gluten-free foods. Just eat the stuff that's naturally gluten-free.

I was as bad off physically or worse. I couldn't make anything for myself and was too sick to go to the store. My wife, who was working at least 50 hours a week, had to almost everything for a while, including taking care of two kids.

richard

Share this post


Link to post
Share on other sites

Hellman's mayo is most definitely, without question gluten free. In fact, I've never heard of a mayo in the U.S. that isn't gluten-free.

richard

Share this post


Link to post
Share on other sites

Hellman's mayo is most definitely, without question gluten free. In fact, I've never heard of a mayo in the U.S. that isn't gluten-free.

richard

Perfect example of expensive gluten free lables, i"ve seen it myself. I bet that jar of mayo cost 2 bucks more than all the rest, how many newbies you think have fell for that trick?

  • Upvote 1

Share this post


Link to post
Share on other sites

Hot tip:

Always look up stuff before you leave. It saves time and gives you an idea however be careful as companies can change the formula....

Share this post


Link to post
Share on other sites

The heinz ketchup and hellman's reduced fat mayo I bought wasn't any more expensive than half the stuff on the shelf. The store brands were a tad bit cheaper, however they had more additives on the label. I also bought the ketchup with sugar instead of high fructose corn syrup. I try to buy food with the least amount of ingredients on the label, and yes sometimes those items are a few cents more expensive, however they are also usually the gluten free options that I see.

I may seem like a newbie and in many ways I am. However being a registered nurse when I was in nursing school 8 years ago I decided to try a gluten free diet and immersed myself into the information. I have also tried to limit the processed food we eat now that I have kids and I ALWAYS read labels.

I know there are issues with cross contamination but I have spoken with a dietician recently who said that it depends on the individuals sensitivity and that is why follow up endoscopy's and colonoscopy's every 5 years are so essential, to ensure that the diet is working and the inflammation is under control.

Share this post


Link to post
Share on other sites

I was diagnosed in August via biopsy (total fluke....I went into for a colonoscopy and endo for reflux). I was floored when I was told about celiac disease. Though, for the past few years, I had been been vitamin D deficient and Iron deficient, so it makes sense.

It took nearly a month before I was able to attempt gluten-free...it was very overwhelming. I made it one week gluten-free and I had enough. I was so hungry that I just couldn't hack it.

That was maybe second week of October when I gave it up.

But, my "symptoms" seem to be getting worse and I don't know if this is related to gluten or not...thought I would run it by here.

Problem one: My sleep. This is probably my BIGGEST issue. When I sleep, I never get enough. EVER. Earlier this week, I had slept 16 of 24 hours. SIXTEEN. That is just not acceptable to me. I have an 8 year old and a five year old. :(

This is pretty common for me, though. I have a hard time getting to sleep at night but when I do, I never want to get up. I will drag out and take my kids to school......go back home and sleep until my husband calls to wake me up so I can pick them up. It's impacting every single thing of my life. I don't go anywhere, anymore....I don't even have energy to grocery shop!

Problem two (amongst numerous): I HURT. I can't decide if my leg symptomatic of restless leg or of a siatic nerve, but I need weight on it at night to make it stop feeling weird. On top of that, it is not uncommon for my hands/fingers to be STIFF. My arms (upper arms) will be sore, joints stiff...... my blood tests for rheumatoid issues came back negative (but so did the tests for celiac via blood tests).

Problem 3: dizzy/"out of it"/zombied........ this doesn't happen as frequently, but my aura is just indescribable. today, I was out with my mother and I just had to leave where we were. My head felt funny and it was almost a derealization feeling. My legs felt like they were going to give out underneath me at any moment...they were weak and I just wanted to die.......it's THAT bad.

SO........is this typical of Celiac Disease or are there other things going on? I have got to get to the bottom of this because I am THAT debilitated by all of this....and my kids are suffering. I am missing out on so much.

For the record...I've been gluten-free (again) for two days...but I am eating one meal a day because that is all I can really do given my lack of energy to prepare/shop/etc.

Thanks in advance for any insight:)

I was recently diagnosed in mid-September and have been adhering to a strict gluten-free diet - but here I am all these weeks later - and I have all of these exact same symptoms!!  When will I begin to feel well and have energy.  I am taking vitamins, and all of B12 levels, and D3 and Iron levels were normal. But I feel like I am dying.  Very discouraged. :-9

Share this post


Link to post
Share on other sites

I was recently diagnosed in mid-September and have been adhering to a strict gluten-free diet - but here I am all these weeks later - and I have all of these exact same symptoms!!  When will I begin to feel well and have energy.  I am taking vitamins, and all of B12 levels, and D3 and Iron levels were normal. But I feel like I am dying.  Very discouraged. :-9

I sent you a personal message.  I have felt like I was dying sometimes along the way.  You may want to check with someone to see if you have adrenal fatigue.

 

This is an old thread, perhaps you could start a new one with your story.

 

D

Share this post


Link to post
Share on other sites

Our lifestyle is a bit strange and I know I have to find a way to change it NOW. Because I am exhausted all of the time and my husband works 40 hours a week and tries to make up at home what I can't do, we do quick stuff..be it very simple shake and bake meals, etc.....I don't even know if I could hack following a recipe at this point in time. We are very strapped for cash being a one-income household. My husband's income dropped when the economy started going into the can...he lost many incentives and bonus opportunities.

I was in Whole Foods Thursday (it is an hour away from us...we don't have one where I am) and I was in awe at all fo the options, HOWEVER, there is no way I could spend $5 for a loaf of bread....or 2.50 for a can of soup......$4 for a microwave meal...etc.

The other option for shopping where I am in Meijer. And Meijer as many things, but they are just as expensive.

 

Going gluten-free does not have to be expensive - in fact, it can be much cheaper.  Stick to simple, whole food.  Meat, veggies, and simple starches (potatoes, rice, quinoa, buckwheat, starchy veggies).  It's actually very simple to make a very healthy, tasty meal in under 30 minutes.  And once you start feeling better, you'll start only needing 8 hours of sleep a night - imagine how much more time you'll have then.  It also doesn't take very long for your energy to start to improve once you get the poisonous-gluten-cootie-bastards out of your system.

 

You feel like you're going to die because gluten is slowly killing you.

Share this post


Link to post
Share on other sites

Going gluten-free does not have to be expensive - in fact, it can be much cheaper.  Stick to simple, whole food.  Meat, veggies, and simple starches (potatoes, rice, quinoa, buckwheat, starchy veggies).  It's actually very simple to make a very healthy, tasty meal in under 30 minutes.  And once you start feeling better, you'll start only needing 8 hours of sleep a night - imagine how much more time you'll have then.  It also doesn't take very long for your energy to start to improve once you get the poisonous-gluten-cootie-bastards out of your system.

 

You feel like you're going to die because gluten is slowly killing you.

 

 

Cooties, you have responded to a member who hasn't been active since December 2012. 

 

Colleen

Share this post


Link to post
Share on other sites

Cooties, you have responded to a member who hasn't been active since December 2012. 

 

Colleen

 

I almost made that same mistake. lol. I was wondering if we should continue with the current discussion. ?

Share this post


Link to post
Share on other sites

I almost made that same mistake. lol. I was wondering if we should continue with the current discussion. ?

 

The OP on this thread had specific issues to address.  A new topic would be favorable with current members contributing.

 

Colleen

  • Upvote 1

Share this post


Link to post
Share on other sites

It may sound harsh, but consider another option ......... with me, it went undiagnosed until I nearly died. My intestines are a total mess. They are incredibly sensitive to almost anything I eat now, and I am pretty much in constant pain. If it wasn't for pills to deal with the ulcers, I certainly would be dead. But what the heck! I am still alive. Harsh reality time. Please be thankful you are alive, and can lead a relatively normal life. If it were not for your diagnosis you would be a lot happier right now, but it wouldn't last. Believe me, you don't want to find out what happens if you keep eating gluten. Chin up solider! It could be worse. :)

Share this post


Link to post
Share on other sites

Cooties, you have responded to a member who hasn't been active since December 2012. 

 

Colleen

 

Doh!  Darn it... that's twice now... gotta learn to look at the posting date.  Sorry... and thanks for the head's up! 

Share this post


Link to post
Share on other sites

I realize this is a very old thread (or the OP and original responses are old, anyway) but I personally don't mind at all that it was bumped up. I think the OP's dilemma, though old to him/her now, is one many of us face as gluten-free newbs, and the responses have been priceless, at least for me.

 

I have gone back to gluten-free and I am going to do less of the "substitutes" this time, as recommended by several replies to the thread. I too had the same gripes and groans, "gluten-free bread is so expensive," etc. But putting it in such simple terms - meat and veggies and rice aren't "abnormally" expensive, they're just naturally gluten-free items - makes so much sense, it gave me a lightbulb moment.

 

gluten-free needn't be "hard" or involve "weird" foods. There are so very many foods that just don't contain gluten, which are very commonly eaten, and in fact traditional, breakfast, lunch and dinner foods. I have been thinking, "ZOMG, what about my carbs?" Oh please, as several have stated here, it's just food.

 

Another thing that struck me about this post was that the OP's dilemma (wherever she is now) is so similar to mine...I feel like I'm not a mother to my children right now. I can barely function. I have to do it for them even more so than for me. All this time I've been thinking me, me, me, I feel so bad, I'm so sick, I, I, I. But it isn't just me that's being affected by this.

 

I'm grateful to have seen this thread.

Share this post


Link to post
Share on other sites

I find I have to do everything in the morning when I am most energetic - I have slow cooker and prepare some stew in it or even chicken with veg and potatoes, soup whilst making breakfast- so that I can take it easy and rest for the day. Also on an energetic day I often cook two meals at once and freeze one (something like bolognaise sauce- make a lot in one go and freeze a couple of portions) So I always have something for the family which is easy and effortless- bags of salad- precook, rice, quinoa, millet and keep them in bags in the freezer so that we c an add them to the salads, soups,etc

In any case, have faith and you must find your body's rhythm and go with it!! We're here to help if you need us!!

  • Upvote 1

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   14 Members, 0 Anonymous, 479 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/25/2018 - The latest studies show that celiac disease now affects 1.2% of the population. That’s millions, even tens of millions of people with celiac disease worldwide. The vast majority of these people remain undiagnosed. Many of these people have no clear symptoms. Moreover, even when they do have symptoms, very often those symptoms are atypical, vague, and hard to pin on celiac disease.
    Here are three ways that you can help your healthcare professionals spot celiac disease, and help to keep celiacs gluten-free: 
    1) Your regular doctor can help spot celiac disease, even if the symptoms are vague and atypical.
    Does your doctor know that anemia is one of the most common features of celiac disease? How about neuropathy, another common feature in celiac disease? Do they know that most people diagnosed with celiac disease these days have either no symptoms, or present atypical symptoms that can make diagnosis that much harder? Do they know that a simple blood test or two can provide strong evidence for celiac disease?
    People who are newly diagnosed with celiac disease are often deficient in calcium, fiber, folate, iron, magnesium, niacin, riboflavin, vitamin B12, vitamin D, and zinc. Deficiencies in copper and vitamin B6 are less common, but still possible. Also, celiac disease is a strong suspect in many patients with unexplained nutritional anemia. Being aware of these vague, confusing symptoms of celiac disease can help people get bette advice, and hopefully speed up a diagnosis.
    2) Your dentist can help spot celiac disease
    Does your dentist realize that dental enamel defects could point to celiac disease? Studies show that dental enamel defects can be a strong indicator of adult celiac disease, even in the absence of physical symptoms. By pointing out dental enamel defects that indicate celiac disease, dentists can play an important role in diagnosing celiac disease.
    3) Your pharmacist can help keep you gluten-free
    Does your pharmacist know which medicines and drugs are gluten-free, and which might contain traces of gluten? Pharmacists can be powerful advocates for patients with celiac disease. They can check ingredients on prescription medications, educate patients to help them make safer choices, and even speak with drug manufacturers on patients’ behalf.
    Pharmacists can also help with information on the ingredients used to manufacture various vitamins and supplements that might contain wheat.
    Understanding the many vague, confusing symptoms of celiac disease, and the ways in which various types of health professionals can help, is a powerful tool for helping to diagnose celiac disease, and for managing it in the future. If you are suffering from one or more of these symptoms, and suspect celiac disease, be sure to gather as much information as you can, and to check in with your health professionals as quickly as possible.

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

  • Forum Statistics

    • Total Topics
      110,289
    • Total Posts
      949,871
  • Member Statistics

    • Total Members
      78,072
    • Most Online
      3,093

    Newest Member
    pstevens
    Joined
  • Popular Now

  • Topics

  • Posts

    • I am really glad you found something to help your child. It is hard to see them not feeling well.  For me, what helped keep me regular was taking a magnesium supplement, just 250 mgs a day at dinner time helps me.  When I run out, if I didn't buy more yet, I feel the difference within a few days.   I was wondering to try magnesium citrate, wasn't sure what the difference was between that and plain magnesium supplements. I am bummed because the magnesium I liked the best was in a liquid gel cap, but it has soy lecithin in it, so not sure if it bothers me.  Soy lecithin seems to be that iffy ingredient so I probably won't know if it bothers me until my stomach heals. Then I will try it sometime again to see.  
    • I’m wondering what my next steps should be. I’m struggling, I can’t figure it out, I’ve been dealing with the following symptoms since I can remember. I’ve talked to my GP, but I haven’t had much luck.    Fatigue/sluggish Brain Fog Irritable/moody Anxious Disoriented at times No focus No motivation Constant Blocked sinus/switches sides Insatiable appetite stomach issues/IBS Reoccurring nightmares Never feel rested   Occasionally: Dizzy/nauseas Swollen occipital lymph nodes   Where do I start?  Who should I go see?  I’m currently gluten and dairy free, but I haven’t noticed much of a difference.        
    • Has anyone had trouble with any prescriptions they take that you then found out had gluten in them, or corn or soy products (or any other ingredient) that bothers you?   Just when I was working on lifting my mood up (after starting to feel overwhelmed with all this), I now am realizing I could be having problems with some prescriptions I have been taking.  I need to stay positive and not sink into frustration, but wow ,this is getting hard.  It seems every time I think I am getting there, it's another step backwards. I am on four prescriptions and so far only one has been said to have no gluten, soy, or corn in it.  One has pregelatinized starch, which I guess is made from corn.  The other two have corn ingredients.  One that has no gluten though will not claim to be gluten-free, they will only say they have no wheat, rye, barley, or oats in it, but will not give an actual gluten-free claim. But it has two corn ingredients anyway, corn starch and polysorbate 80. The other RX's would say no gluten, no soy, etc (but some have corn).   Has anyone had issues like this?  I was taking some of these many months ago when my stomach actually was starting to get back to normal and starting to feel better (when I first stopped eating gluten, took a few months but I was starting to feel better).  Slowly it started having issues again (although not as severe as when I was eating gluten). I then started a new RX, and I felt it made my stomach worse, told my dr, but she just seemed to think it "should not" bother me.  I wonder if that one is the culprit?  In other words, could the other 3 I am on not be enough of the corn ingredients to have been bothering me?  I am wondering if it's possible to have small traces of some corn ingredients (or whatever ingredients bother you, no counting gluten) without it bothering you?  Has anyone noticed a prescription they are on that does have an ingredient that tends to bother them (other than gluten), but in such a small pill, it does not seem to be enough to bother you?  I suppose it could be different for different people.  I am ready to start an elimination diet, but it feels like I still won't be able to know what bothers me or not until I am off any RX's that bother me.  This could take some time and research though.  I doubt I can just immediately stop all the RX's suddenly since some are for blood pressure.  Has anyone been through this?  I take my RX's every night at dinner so it would make sense that for a while now (especially since starting the newest RX) I feel like I am constantly having issues every night.  So far a pharmacist said that sometimes they can find different versions of a pill that won't contain the ingredients that bother you, but it does not sound like a guarantee, of course, and takes them some time to look into.  I guess I might have to start with that.  The newest pill though, the one I did suspect was causing me some stomach problems, I'll call my dr tomorrow (they are not in today) and see if I can stop taking that one.  Hopefully so, asap, and then continue to look into the other RX's.   I am trying to feel like once I get this straightened out it will get easier, but the pharmacist also said that companies can change their ingredients all the time, and even they sometimes change manufacturers they use.  I was just curious how many people deal with this, and does it get easier? Does your dr work with you and are understanding or do they get an attitude?  Because it almost feels to me like sometimes they get frustrated. And that just is aggravating. They think it's frustrating for them? It's no picnic for us either. They are quick to tell you what foods not to eat, but when it comes to a prescription they act like, oh, it shouldn't bother you.  I wish it were that easy.  I would think they would know better though??     
    • Good doctor   I had a similar experience but opposite.  My lab tests were negative (we figure now that I was too sick to eat much at the time) and my biopsy they were not able to get in far enough they said... so with symptoms and the appearance of my small intestine along with genetic testing I was diagnosed with Celiac.    Gluten free for almost 8 yrs now and doing much much better. 
    • Was it a different lab?  A lot of labs just stop "counting" at 100.  Mine just said ">100".     She probably has symptoms, you just don't realize they are from Celiac.
  • Blog Entries

  • Upcoming Events