• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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 FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Overwhelmed
0

7 posts in this topic

So I was daignosed with ciliac yesterday went through my cupboards today. Did groceries and am now totally overwhelmed. Did anyone else have a really hardtime just wrapping their head around needing to change the way they think and eat or is it just me. Funny thing is I am a chef, I have cooked several ciliac fiendly meals as well as had ot learn about food intolerances. Now that I am actually dealing with it, it seems kinda foreign. Any suggestions?

0

Share this post


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


So I was daignosed with ciliac yesterday went through my cupboards today. Did groceries and am now totally overwhelmed. Did anyone else have a really hardtime just wrapping their head around needing to change the way they think and eat or is it just me. Funny thing is I am a chef, I have cooked several ciliac fiendly meals as well as had ot learn about food intolerances. Now that I am actually dealing with it, it seems kinda foreign. Any suggestions?

I was diagnosed nearly two weeks ago and was stunned at the diagnosis. Anyway, I went through my pantry and took some stuff to the Food Bank. Then I came home, stood in front of the pantry, and began to panic. It was quite pathetic. I had been off gluten for five months before my gluten challenge and I was used to it then but to be told definitively is hard to take (especially considering I have no GI problems, anemia, etc. so do not feel better off gluten).

But now that some time has passed I feel much better about things. I'm not a chef like you but I do teach cooking classes and am meeting with someone to do gluten-free classes as well as discussing my providing baked goods for sale at their store. It's funny how things work out - I was in a panic just a short time ago but now I realize my calling. Believe me, I have been struggling and grieving with what I cannot have but now my focus is on all the intriguing flours and starches out there (I am fooling around with 15 right now). The science behind them is interesting. Today I made some incredibly yummy orange bourbon cupcakes with orange buttercream. I've made good gluten-free bread and tomorrow am making fresh pasta. This weekend I am making pizza.

Another suggestion I have is not to stock up on gluten-free snacks but just focus on real food. You'll likely be disappointed. I was shocked and dismayed at the first gluten-free bought bread, crackers, cookies etc. I had months ago and don't want to go there. So, my plan is to do all my own baking including flatbreads, tortilla shells and so on.

In two weeks I feel gratified in accomplishing rather a lot as far as cooking/baking goes and dealing with the whole thing. What I will no doubt find the most difficult is traveling and eating out as the cross contamination issue really bothers me. My husband and I travel to Europe regularly and that can be really tricky, including the terrible gluten-free foods on flights and so on.

It is so cliche but it is so true - it will get better. Seriously. I am about as "foodie" as you can possibly get - anything culinary is my passion/obsession. Think "Alinea", "French Laundry", "Fat Duck" and such. So, you can and will do it, too. At first I was too saddened to even look at my vast library of hundreds and hundreds of cookbooks but now I am going to try to convert those baking recipes to gluten-free.

Really, I wish you the best in this journey! :P

BTW, the only gluten-free bought bread I would recommend is Udi's. It truly is fairly good! All the others I've tried have been just awful.

2

Share this post


Link to post
Share on other sites

Hi,

Don't make the mistake that you can go totally gluten free over night. It is a learning process. Hit the main points right now. Clear out your cupboards of obvious glutens. Then you can search for hidden gluten, revamp your kitchen with safe utensils and cookware, investigate safe shampoos, etc. Read some of the older posts and people can tell some of the safe brands of foods and toiletries to use. That helps decrease some anxiety. Don't worry, you'll get there. Take care.

0

Share this post


Link to post
Share on other sites

ty all I am looking forward to expiramenting with recipes, God know it will be a process but worth it.

0

Share this post


Link to post
Share on other sites

Hi,

Don't make the mistake that you can go totally gluten free over night. It is a learning process. Hit the main points right now. Clear out your cupboards of obvious glutens. Then you can search for hidden gluten, revamp your kitchen with safe utensils and cookware, investigate safe shampoos, etc. Read some of the older posts and people can tell some of the safe brands of foods and toiletries to use. That helps decrease some anxiety. Don't worry, you'll get there. Take care.

I have to disagree here you have to stop gluten intake all at once it is better for you. now accepting and understanding is a new game. I have been Dx for a year and I still have issues I work with someone who has had it for 8-9 years and she was telling me she still has issues. Living the life and mentally handling it are 2 different things it is tough but it becomes a lifestyle. the cravings do not wane but you will find ways to scratch that itch. Best of luck and please for your own health do not wean just drop gluten totally it sucks I know but you will feel SO much better

0

Share this post


Link to post
Share on other sites
Ads by Google:


Being gluten-free is a learning process that will take time in learning but you need to go gluten-free totally like STOP all at once. The learning process will not happen overnight, I've been gluten-free for years & I learn something new everyday...New products , new research & so on ,its an ongoing process.

It is very natural to mourn your loss, the process can be like the loss of a loved one.You may feel sadness,depression, anger,fear, denial, but hope comes along & the picture becomes brighter & so will your health. Everything you learned as a child about food is now taken away from you & you must re- train your thinking pattern.This can be very over whelming at the beginning.

Take your time with learning, start with things you know like plain (naked) foods ie: meat, fish,chicken, veggies, fruits. Add your own seasonings McCormick's clearly labels. Then move on to another step ie; grocery shopping knowing the mainstream products that will not cost anymore than gluten ones, stock your pantry, find where if any places in your area where you can get good gluten-free supplies or will you join many of us in mailorder or become a road warrior for gluten-free !!!!!! This is what will take time....

You are a chef already so you have a better head start than most.It is different when you are doing for someone else rather than yourself.....but remember you are special too ...

People do get very over whelmed when they try to learn everything in a day- then cheating & mistakes happen.

And Please don't ever cheat if you do you, you tell yourself its okay to do it over & over & you have lost your battle & willpower. Health will go down the tubes...

Being gluten-free is an easy fix or an illness,much better than chemo, nasty drugs, lengthy surgeries. You will do just fine ....

blessings

mamaw

0

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

  • Forum Statistics

    • Total Topics
      106,435
    • Total Posts
      930,558
  • Member Statistics

    • Total Members
      63,867
    • Most Online
      3,093

    Newest Member
    vprovenzatn
    Joined
  • Popular Now

  • Topics

  • Posts

    • I know this post is a year ago... however it is still on the first page of the travel section!  I am from Uruguay, (South America) and I can answer this question for people that may look at it in the future. As a South American -  I can say that the cuisine varies greatly.  In cities, you shouldn't have any more than the normal amount of difficulty finding food.  For example, in Montevideo, the city I am from, you'll have no problem finding dedicated entire Celiac stores.  Meat is a large part of restaurant menus, so parilladas (similar in theory to steakhouses, would be very easy to navigate).  Uruguayans do eat a lot of pastries, and just like in the states... Most mainstream bakeries are not gluten free, but like I mentioned there are places that specialize.  In Uruguay, there is knowledge of Celiac and a large health awareness.  Some of the foods can be costly, cost of living in general is not low. In large swaths of South America, the foods you mentioned - Potatoes, rice, meat, etc are abundant, as are fresh fruits and veggies.  Avoiding corn does make it tricky.  Peru can be a great place for non-gluten eaters. Peru uses very little gluten (they are the original quinoa eaters) but there is a lot of corn in the diet (and since you are corn sensitive, that would be a food you would need to navigate). Latin America spread over two continents! In this area you will find a great variety in cultures, cuisines, and knowledge of celiac.  There is no reason why If you want to experience Latin America, that you have to rule out an entire region of the world because of Celiac.  Navigating it will be different, but it is doable!
    • Recently diagnosed last week does the pain ever get better??
    • George, i am sorry that you are not feeling well!  ☹️  I am not a doctor, but just trying out drugs to stop your symptoms just seems like a band aid  approach.  It sounds like he suspects IBS which is really, in my opinion, "I be stumped".  Has inflammatory bowel disorder (IBD) (more lovely autoimmune disorders) been ruled out?  This includes both Crohn's and Colitis.  My niece was diagnosed with Crohn's finally with a pill camera after all other tests were given.  The damage was not within reach of any scope.  I am just throwing out suggestions.  Hopefully, you and your doctor will figure it out soon!  
    • Celiac disease is an autoimmune disease that happens to have a known trigger -- gluten.  Flare-ups develop  (antibodies) causing damage. Not just in the small intestine, but systemically.  One gluten exposure can cause antibodies to increase for days or months!   Antibodies are being measured during the celiac blood tests.   If there is no gluten exposure, there will be no antibodies.  These antibodies can come down in some people in as little as two weeks.  Recommendations require gluten 2 to 4 weeks daily for the biopsies taken via endoscopy in order to be sure to catch damage, but 8 to 12 weeks for the blood tests.   The endoscopy is considered the "gold standard" in helping to diagnose celiac disease, but there are other things that can damage the small intestine.  So, the blood test helps solidify the diagnosis.   So, if you want a good result on your endoscopy, you need to be eating gluten daily for two week prior at a minimum.  I know it is tough and you are feeling sick.  Wish there was a better way to catch active celiac disease.    
    • Hi everyone, Just an update to my situation.  I had thought that I might be getting better since I started adding gluten-free grain back into my diet but I was wrong.  It seems that the Methscopalamine Bromide just delayed the effects, didn't stop them.  I had to stop taking it because one of the side effects is to stop sweating, which I did.  There were times when I felt hot and almost couldn't catch my breath.  Anyway, my doc put me on Viberzi instead.  I took 3 doses, 1 Tuesday evening and then 1 Wednesday morning and then again Wednesday evening.  Each time I took 1, it seemed that about half an hour later I would develop severe abdominal cramping, pain in my neck, shoulders and upper back and a feeling like my insides were on fire.  My face felt like it was hot and tingling.  It wasn't warm to the touch but felt like it to me.  Worse of all is it didn't work anyway, I still had diarrhea.  I stopped taking Viberzi after reading the precautions pamphlet which said, "stop taking Viberzi and tell your doctor if you have abdominal cramping, pain which radiates to your shoulders or upper back."  Go figure.  Anyway, today is 3 weeks straight of diarrhea and still no diagnosis and not sure what he's going to want to do next. George 
  • Upcoming Events