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      Frequently Asked Questions About Celiac Disease   09/30/2015

      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


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About ChristineWas

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  1. Going The Primal Route....

    This has been my experience, as well. I haven't been off grains for long, but I have felt MUCH better without them.
  2. It has been 8 months for me and I'm still not there (though there was a dramatic difference when I first went gluten free... I'm still not close to 100%). A new aquaintance at work recently told us it took her about a year. This actually encourage me, renewing hope that things still will get even better than they currently are. By the way, my endoscopy was misleading. A waste of time and money.
  3. Going The Primal Route....

    Breakfast: This meal is tricky, because I can't handle eggs right now and vegetables are hard to eat in the morning when they aren't in an omlet or other egg dish. Our normal breakfast is... - 1.5-2 high quality chicken sausages (no nitrates, no sweeteners except a little fruit juice, etc.) - blueberries and pecans - whatever vegetable I can make myself eat in the morning Lunch: leftovers or... - burger (just the meat) or chicken - salad (we prepare a huge salad every few days to use for meals) or cooked vegetables Dinner: we are currently experimenting with various paleo recipes that incorporate meat and a lot of vegetables. My current favorite is spaghetti squash with a homemade meaty, vegetable-loaded marinara sauce. We've also been eating slow cooker recipes that involve plenty of meat and vegetables. Definitely.
  4. Juice Fast

    I think fasts are a fantastic way to transition into major diet changes. I have done this at various stages throughout my life and it has really made long-term adjustments to my day to day diet much easier. Also... the statement about headaches and nausea that you may experience: I honestly don't think sugar is a likely culprit in this. Especially if you are doing a healthy juice fast involving a lot of fresh vegetable juices (like in the documentary). Most likely, headaches and nausea experienced during extended fasts are due to detoxing. If you do a longer fast (30-40 days), you will often find that these symptoms go away after the initial detox period. Anyway... I think it may work out very well for you.
  5. Going The Primal Route....

    Lol! Thanks to this thread, I feel motivated to keep going with this. Thanks, everyone. My husband and I just went strictly paleo, but got hit with some sort of bug right when we started. (No, we weren't detoxing... it was the beginning of the first official day, so my body wouldn't even know anything was different yet.) After throwing up, all of the foods I'd just eaten pre-up-chuck didn't look appealing anymore. I really wanted to reach for comfort food (cheese!) when my appetite returned. (Comfort food that makes me feel sick, ironically.) Anyway... I am sure this will be worth it.
  6. I had to completely give up coffee during my time of getting more and more sick pre-diagnosis, but I am able to drink it in moderation now. I found that switching to cold-brew coffee (Toddy), which has significantly lower acidity, really helped me as well. I guess the acidity was a big factor in my trouble with it.
  7. Mission Trips?

    Thanks for the encouragement. I am pretty sensitive, so cross contamination is a major concern for me. But with a little effort, I'm sure it's doable. That is always the bottom line, isn't it? If He asks something of us, He always makes it possible.
  8. Whole Foods

    Nuts are great. The whole foods program I am doing recommends eating them in moderation, though. So... I'm trying to use restraint. I will second what eatmeat4good said, though. Be really careful about where you get your nuts. Sometimes it is hard to find nuts that weren't processed in a facility that processes wheat. But they are out there.
  9. Even before I had celiac disease, feeling like a burden was something I wrestled with a lot. Now my diet makes me unavoidably high maintenance and the burden thing often haunts the back of my mind. So I can definitely relate. A lot of people are jerks, it's true. They are so self-absorbed and self-focused that little inconveniences about the way other people have to live can cause them to push even slightly challenging situations away. But... this really isn't everyone. I know it is hard at times, but I would really encourage you to keep putting yourself out there and taking the risk of relationship. I've had a few marvelous friends really support me in the fact that my diet is now fairly high maintenance. And I have been really surprised by who those amazing people have been. Believe me, supportive people are out there. And finding those people is worth all the risk of being snubbed again. You might want to get involved with a local gluten intollerance group or something like that if there is one near you. Being able to relate with people who have been there and really understand is refreshing. Anyway... that's my two cents. Sorry you've encountered so many quitters and jerks.
  10. I just read your sensible post about small amounts of gluten and labeling. Nicely put.

  11. Mission Trips?

    My husband and I work with an international Christian organization as intercessory missionaries. Most of our duties will always be here at the international headquarters. However, trips are a part of what we do. Since being diagnosed... I don't really know how to pull this off. When on a mission/ministry trip, you usually eat whatever the group eats, and it is sometimes provided by the people you are there to serve. Missions 101 dictates that you eat whatever is set before you. How do I navigate this scenario with my serious dietary limitations? I obviously can't just eat anything. And naturally gluten free foods are not a guarantee. Traveling internationally adds complicating factors in trying to bring my own food. How do I politely refuse the food? And... how do I eat when I am there? Do I just need to avoid these mission/ministry trips? The last thing you want to be when going to serve is high maintenance. Does anyone have experience with this kind of thing? Any advice?
  12. How To Trust Doctors Again?

    While my faith in doctors in general has not been fully restored, I have been able to trust another doctor. How did I do it? I found a good one. At the time, the new (third) doc was a "necessary evil" in order to get tests to try my new theory about why I was sick. Then he turned out to be committed to helping me. Where he lacked knowledge, he did research and consulted with a doctor who had more experience in order to give me good medical advice. It also helped that I have brothers-in-law who are doctors. Knowledgeable men who are willing to admit their own limitations. And we were out to lunch with one of them when someone at a neighboring table had an emergency and my brother-in-law humbly, but confidently, "saved the day". Honestly, I'm a little grateful for my newfound disillusionment with doctors. I think I trusted them too blindly before. I was so eager to have answers that I would believe anything my doctor said. If I need to see a doctor now, I will. But I will do it with caution, knowing they aren't infallible.
  13. Kansas City Gluten Free People?

    I just moved away from Kansas City. I definitely understand the difficulties of doing gluten free in KC. It seems like there just isn't as much awareness. I had a bad experience at Applebee's. But PF Chang's has never failed me. Another place you could try is Blanc Burgers and Bottles. They have a gluten free bun. The bun tastes great but falls apart within a couple of minutes, so be prepared to use a fork. Blanc was a favorite of mine before I was diagnosed. Another catch... as of my last visit, they still didn't have a gluten free menu. But they did bring me the cook's cheat sheet (for necessary modifications) to help me piece together my order. I've also never had a bad gluten free experience at Outback Steakhouse. They have good kitchen practices, the staff are made more aware, a manager usually gets involved, and my favorite items are on the gluten free menu. (They even have a safe chocolate treat!) I tend to fall back on Outback as a safe option whenever I travel.
  14. Bath & Body Works

    Haha. Sounds like your husband is a great catch. Thanks for the input. I'm generally a big fan of erring on the side of caution. When I'm at home, I don't wash my hands as frequently as I do in public. So, if I touch something covered in gluteny lotion and use the same hand to hold an apple or touch my mouth, I could be in trouble. And I can't seem to break the bad habit of always having my hands in/on my face. Anyway... I think I am just dragging my feet because I will have to clear out a lot of the otherwise awesome products in my bathroom now. Thanks for encouraging me to choose wisdom.
  15. A few words in defense of those who are concerned and cautious: My problem is that I end up getting really sick every time I eat something that was processed in a facility that processes wheat. For example, Amy's "gluten free" line made me sick. No big surprise, since Amy's "gluten free" products are processed in a facility that processes wheat. Since this labeling is voluntary, I believe the point that we are often taking a risk is a valid point. This is why I like to be extra careful and call the manufacturers, even when I can't find a risky ingredient on the list. I feel like my life would be much easier if some of that labeling was required. And I don't think there is anything wrong with people wanting those kinds of labels for gluten and significant allergens. I believe people do have varying degrees of sensitivity, as well. My dad and I are both celiacs and we shared a gluten free pizza. I got really sick; he didn't. (This was in a restaurant that also serves regular pizza.) Therefore, I don't put a lot of stock in arguments like: "A bunch of Celiacs eat it all the time and don't get sick." That doesn't guarantee that it is safe for everyone. Also, the risk of cross-contamination isn't a guaranteed presence of gluten every time. Playing with cross-contamination risks is like playing Russian Roulette. You don't get the bullet every time. I don't think there is a problem with people erring on the side of caution, even if this means they are unnecessarily afraid of things that won't actually hurt them. This is our health we are talking about, and some people have faced serious, long-term consequences due to the damage caused by gluten consumption. I believe we do more damage by giving false security than we do by causing people to be "overly" cautious. What does anyone stand to lose by giving up a few highly processed items (like the ones some in this discussion have argued hardly qualify as food)?