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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 Telith

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    New Community Member

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    I'm a Theatre Electrician, who is an absolute geek. I read comics, play video games, I follow Star Trek, Star Wars, Doctor Who, I also knit and sew.
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    Currently in North Carolina
  1. Gluten Free At Fast Food Place?

    Last I heard the hash browns weren't gluten-free which is why it's a problem: HASH BROWNS: Ingredients: Potatoes, Vegetable Oil (Canola Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [Wheat and Milk Derivatives]*, Citric Acid [Preservative]), Salt, Corn Flour, Dehydrated Potato, Dextrose, Sodium Acid Pyrophosphate (Maintain Color), Extractives of Black Pepper. CONTAINS: WHEAT AND MILK. *Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients.
  2. Gluten Free At Fast Food Place?

    I occasionally eat at Jimmy Johns, but I also know half of the staff personally so they all automatically switch gloves when I come in and they all are now experts at making lettuce wrapped "unwiches" Burger King and McDonalds will both make their burgers without a bun if you ask, if they give you "deer in the headlight eyes" you're probably going to want to explain exactly why, and what that means. I've received a Big Mac with only the middle bun missing and had to explain to a very embarrassed worker that I meant none of the bread and had to ask for a fresh one. Burger King's fries are supposed to be safe, McDonalds are a shared fryer. I will usually pick Wendy's or Burger King when I have a choice. Qdobo is excellent, but I have trouble finding them around me. Noodles and Company is also expanding their gluten free options...fun fact.
  3. 1) Is there anything consistently that she does well with food wise, something that the symptoms aren't as severe with? 2) are you opposed to adding back in easy to process foods like rice and beans? It sounds like either her body is still reacting to something, or she's not getting something that she needs. And it's going to be hard finding that thing without a stable place to start. I only suggest rice because for me, it's been a god send as I transitioned. Even when I felt awful and hated the thought of food, my body would still let me eat it and digest it. Being able to have that one simple food let me heal enough to figure out what dairy I needed to find an alternative for, and what I could still process, what I was craving for real and what was simply a body memory. I do strength training, and I use a vegan rice based protein powder in soy and fruit smoothies, but the only major thing I've cut out of my diet is Gluten. I still have pasta, and baked goods that I largely make for myself. My parents are both gluten free, my mother is a vegan because she feels better without meat, but my dad eats meat because his ability to absorb nutrients has been nearly destroyed. The human body doesn't fit one singular diet plan, your daughter may need some foods added back in. It also may be a completely environmental thing, and not food related at all. Just something to think about. I had Lyme disease mimicking a lot of my Celiac symptoms once, took us months to think to run a blood test for it, I didn't have the target shaped bite.
  4. Just a question, before you knew Gluten was the culprit, what made you feel better? When I get glutened, I buy ginger ale, and let it go flat while I drink an energy drink. I don't know if it's the caffeine or the increase of my metabolism or just the brain to body connection of "something is wrong, we need to step up our game" placebo effect but it just makes me feel better. Even the smell of Blue Amp just makes me feel better. It's horrible for me, no doctor will ever recommend it, but dammit I feel better and I feel better enough that I'm able to focus on what I can actually do to make my symptoms go away for real. Which is important. You may want to look at what you're cooking with, I know it's a pain in the ass to replace everything, but you don't have to do it all at once, just enough to be able to make sure you're not accidentally getting old contamination making this worse. I started physically feeling better after two weeks, but I had no appetite, was afraid of food, and my digestive symptoms have always taken a back seat to migraines, fatigue, brain fog, and depression, which all lasted much longer. I personally would suggest rice porridge (It's pretty much just over cooked rice as soupy or thick as you want it) with whatever you feel like adding. I use broth when I'm truly feeling horrid and then slowly add veggies, cheese, and protein like fish or chicken as I feel better/ actually feel hungry instead of knowing I need to put fuel into my body. Everyone is different, we all have our own tricks. Unfortunately it takes a while to figure out which tricks work for you. That's been the hardest part for me.
  5. Tortillas

    I think Gluten Free on a Shoestring has a recipe that essentially just uses a bread mix to make flour tortillas in the skillet. I've enjoyed it but I usually use corn tortillas when I'm doing mexican. It was nice to be able to make wraps for lunch without using lettuce leaves though.
  6. Mourning My Loss?

    I was vegetarian when I found out I inherited Celiacs from my dad, and because of the supplies locally and my own schedule I had to remove Gluten and add back in meat. It was an emotional time. I may or may not have started crying in the grocery store's candy aisle because I just couldn't remember what was safe and what wasn't and all I wanted was a snack for movie night.... It's a stressful transition, but it gets better first as you heal, then as it becomes a reflex and you gain confidence in your abilities. I still haven't made a truly perfect crab rangoon, but my boyfriend is regularly jealous of my ability to create asian cuisine and demands to know the secrets of sushi making. Starting with naturally gluten free food and meals helped me more than searching for that one replacement for my favorite gluten filled food. I also swear by my rice cooker, and ate a lot of rice porridge for the first six months as I relearned how to shop and cook for myself.
  7. So I work in Theatre, the hours are awkward, the locations are odd, and some days I just don't have time or energy to pack snacks/ a meal before hand. Before I went Gluten Free I often kept protein bars in my bags to supplement a meal because they have a long enough shelf life that I can keep two or three in my common bags and generally forget about them. I know Lara Bars and Kind Bars exist, but the fruit base gets to me after a while, and nut allergies are more common in my line of work than Celiac's. I've had some luck with Luna's Protein bars (Yay chocolate chip cookie dough) but the calorie count they have is on the low side for what I want from a tiding over snack. Does anyone have any advice or a favorite go to emergency food for the days when life is just unkind?
  8. I usually take Alka-seltzer for the gut problems, which lessens the brain fog. If I'm also experiencing aches or pains I'll use Alka-seltzer with Aspirin, but generally I use pain med free versions so it's really just aiming to settle my stomach. I'll eat Rice Porridge which is just broth and rice that cooks until it's almost soggy, usually plain the first day and slowly adding things like veggies, meat, and cheese as I get hungrier/ regain my appetite. My dad uses Tums and is usually right as rain within 24 hours. We both agree on the restorative powers of ginger ale.