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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 MxMyownsummer

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  1. Do you remember? Think back to the beginning of your diagnosis. Think back to when you started changing everything, the constant mistakes, the accidental exposure, the feeling great and then feeling like crap again. The constant headache from gluten withdrawal. All of it is totally normal, totally expected. And then, then.. then you start to cry. Did anybody go there, or am I alone?
  2. The only thing helping me along (I've been gluten-free for two weeks and have exposed myself three times, once by baking with a bandana on my face, cleaning up and THEN LICKING THE SPOON, once by trying to eat out somewhere because I forgot my lunch at home, and once for checking the temp of my sons oatmeal with my finger and then popping cheese into my mouth) is the fact that I went to culinary school so I have the whole "eat safely, don't cc" thing down pat. 1. as soon as you can, get to the dollar store. they have cutting MATS in different colors, including clear, so with a big sharpie write on the back of one "husbands bread mat". Make him use it to make his sandwiches, and keep it in a spare cabinet, or tell him that he can use the dishwasher from now on (there's really no way to de-gluten a dishwasher) and you can hand-wash your stuff. Even if you just scrape up change and find 1.07 to get his bread mat with, get it asap. 2. throw out the plastic and non-stick stuff. ask neighbors, facebook friends, anybody that you know if they have any metal slotted spoons, stirring spoons, pots and pans that are stainless steel that they don't need. Everyone has spare cookery lying around. Metal is the only thing that can truly ever be sterilized. 3. THROW THE TOASTER OUT. Tell husband to get over it, your health beats his toast any day. 4. get a spare spray bottle, make a 1:10 mixter of clorox and purified bottled water. This is now chlorine spray. label it for hubs to use after he makes a sandwich. he can spray it on the counters surrounding his brand-spankin-new bread mat so that the gluten protein gets broken down. (alkali above 11ph breaks down gluten protein) 5. try to get your husband to switch to wraps instead of sandwiches. tortillas and lavash are not as crumby, and therefore more easy to manage contamination. 6. Seperate his condiments!!!!!!! 7. last thought - I know my husband is a mensch, but spouses that adapt with their partner are showing true dedication. show him this thread http://www.celiac.com/gluten-free/topic/61864-living-with-a-celiac-spouse-how-we-cope/ good luck to you, and if you have any questions on cross-contamination, feel free to PM me.
  3. Hey guys, got the word on Friday that I am definitively celiac. Questions: I've been seeing alot about the gluten "threshold" which makes me freak out, considering that from what I understand gluten free is supposed to mean GLUTEN FREE and my test came back very reactive. I don't want to expose myself at all at the very beginning. I'm going on 48 hours in and my stomach is already a little different. Not as churny, not as gassy. Is this normal, or should it take more time? I feel stupid for asking these questions, but c'est la vie! If you never ask, you never know, right?