• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • 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 Celiac.com's FREE weekly eNewsletter   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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
em80

Help?! For Post-Diagnosis: Mayo Vs Columbia Vs Chicago, Etc. - How Do You Choose Which Specialist To Visit?

Rate this topic

Recommended Posts

I have not managed to eat out anywhere yet and not feel glutened the next day.

Our local Italian restaurant does gluten free people in a special pan ( :) ) reserved for gluten free and I have salad (olive oil only) but it still gets me every time :( .

I think there is just too much gluten going on in most kitchens and of course, flour in the air, etc must tend to get everywhere. Realistically, a busy commercial kitchen is not likely to have sensitive cc issues under complete control!

 

As for laundry detergent - a couple of years ago I changed ours from a general one (various makes) to a environmentally friendly, no harsh chemicals, etc one and am certain I can tell a difference, especially with underwear and bedding - it's just different and makes your body more at ease  :ph34r:  no kidding!! Not suggesting this is anything to do with gluten, but on a chemical front - it makes you think.

Share this post


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


Just to apologise ...

I thought that I was responding at the bottom of page 1 - so now I look completely off topic.

I think I'm losing the plot today :blink: .

Share this post


Link to post
Share on other sites

To get your guts to play nicely you have to treat them nicely. High quality probiotics; digestive enzymes; L-glutamine, all will help them out, to repopulate your gut with the good guys, to digest your food, and to promote healing. (Providing you have killed off your SIBO :ph34r: )

Thanks. What constitutes a high quality probio? I am taking one but have no idea if its good or not?! Also what kind of food repopulates good bacteria? I once heard that green juices are good start? Though cant find any info on that! Will look into the digestive enzymes too.

I have no idea if I need any of this! All I know is that my 'movements' are still not right all the time, and my gi seems to make too much noise sometimes! I am eating a lot of veg though so who knows! I almost wish they could take another look inside to tell me if I am on track or not. Ugh. So frustrating.

Thanks though

Share this post


Link to post
Share on other sites

I have not managed to eat out anywhere yet and not feel glutened the next day.

Our local Italian restaurant does gluten free people in a special pan ( :) ) reserved for gluten free and I have salad (olive oil only) but it still gets me every time :( .

I think there is just too much gluten going on in most kitchens and of course, flour in the air, etc must tend to get everywhere. Realistically, a busy commercial kitchen is not likely to have sensitive cc issues under complete control!

As for laundry detergent - a couple of years ago I changed ours from a general one (various makes) to a environmentally friendly, no harsh chemicals, etc one and am certain I can tell a difference, especially with underwear and bedding - it's just different and makes your body more at ease :ph34r: no kidding!! Not suggesting this is anything to do with gluten, but on a chemical front - it makes you think.

I have not eaten out once yet. In 5 months. I'm far too scared. The UK are too behind the times with celiac for me to trust. I don't even trust celiac UK website much for their info... Very basic.

Interesting about the bed sheets. And laundry... Might give that a go... I am becoming hateful of chemicals these days and anything 'manufactured'!

Hmmmm you know, I am wondering if a baked potato might be safe for me to eat out? I could leave the skin maybe? Anyway, I'm rambling off on one now!!

:D

Share this post


Link to post
Share on other sites

Just to apologise ...

I thought that I was responding at the bottom of page 1 - so now I look completely off topic.

I think I'm losing the plot today :blink: .

!! Glad I'm not the only one who does stuff like that ;)

Share this post


Link to post
Share on other sites

Thanks. What constitutes a high quality probio? I am taking one but have no idea if its good or not?! Also what kind of food repopulates good bacteria? I once heard that green juices are good start? Though cant find any info on that! Will look into the digestive enzymes too.

I have no idea if I need any of this! All I know is that my 'movements' are still not right all the time, and my gi seems to make too much noise sometimes! I am eating a lot of veg though so who knows! I almost wish they could take another look inside to tell me if I am on track or not. Ugh. So frustrating.

Thanks though

I think a lot of the probiotics are the same?  I was told at the Mayo Clinic to take one that contains lactobacilus acudophilos to keep yeast in check.  Other than that, I'd say switch brands from time to time to get a balance of various strains.  Some contain soy or dairy and I wouldn't recommend those. 

 

Probiotic foods include those foods that are fermented.  Kombucha tea, sour kraut, kimchee, keffir, Greek style yogurts that aren't full of sugar (if you tolerate dairy).

 

Green juices help replenish your digestive enzymes.  They might help if it seems like you are digesting things well.  If you are still having issues, I wouldn't overdo the fibrous veggies.  Be sure that they agree with you.  When healing some foods can irritate your system.

 

If you are having growly noises in your tummy it usually means your system is struggling with digesting..usually carbs.  A digestive enzyme supplement can really help.  I wouldn't take it with absolutely everything you eat, but if you are eating beans, peas, fatty foods, fibrous foods, they'd be a lot of help.

 

Healing can be a slow process.  We stop eating gluten and think we are magically going to feel great.  The truth is..it takes some time.  You will have "up" days and "down" days.  Keep a food/symptom log and if something doesn't agree with you, omit it, or limit it for a while. If you have a set-back, tell yourself these things happen, and try to do better. :unsure:

Share this post


Link to post
Share on other sites

I think a lot of the probiotics are the same? I was told at the Mayo Clinic to take one that contains lactobacilus acudophilos to keep yeast in check. Other than that, I'd say switch brands from time to time to get a balance of various strains. Some contain soy or dairy and I wouldn't recommend those.

Probiotic foods include those foods that are fermented. Kombucha tea, sour kraut, kimchee, keffir, Greek style yogurts that aren't full of sugar (if you tolerate dairy).

Green juices help replenish your digestive enzymes. They might help if it seems like you are digesting things well. If you are still having issues, I wouldn't overdo the fibrous veggies. Be sure that they agree with you. When healing some foods can irritate your system.

If you are having growly noises in your tummy it usually means your system is struggling with digesting..usually carbs. A digestive enzyme supplement can really help. I wouldn't take it with absolutely everything you eat, but if you are eating beans, peas, fatty foods, fibrous foods, they'd be a lot of help.

Healing can be a slow process. We stop eating gluten and think we are magically going to feel great. The truth is..it takes some time. You will have "up" days and "down" days. Keep a food/symptom log and if something doesn't agree with you, omit it, or limit it for a while. If you have a set-back, tell yourself these things happen, and try to do better. :unsure:

Thanks bubbasmom, that was really useful info. I will look for a probio containing that. I don't think mine does. I will start my food diary again. I stopped it a few weeks ago as I was kinda told not to bother (ie. I was being premature keeping one) but with hindsight it did help. In 4 months it helped me figure out some of my allergies and intolerances. Albeit now I'm stuck on a very restricted diet :( but! Onwards and upwards. Advice and help greatly appreciated :) you guys rock... Thanks

Share this post


Link to post
Share on other sites

Thanks bubbasmom, that was really useful info. I will look for a probio containing that. I don't think mine does. I will start my food diary again. I stopped it a few weeks ago as I was kinda told not to bother (ie. I was being premature keeping one) but with hindsight it did help. In 4 months it helped me figure out some of my allergies and intolerances. Albeit now I'm stuck on a very restricted diet :( but! Onwards and upwards. Advice and help greatly appreciated :) you guys rock... Thanks

I was first DXed in July 2011.  I started keeping a food log when going gluten-free didn't stop a lot of my weird symptoms and just kept it up out of habit.  It's really helpful in figuring out some of the odd intolerances.  Just last week I made split pea soup and found I was very depressed the day after I ate it.  Skipped a couple of days and had it for lunch and got the same symptoms.  While not life threatening or anything, it was interesting to make the connection.  Without the log I don't think I would have made the connection?

 

I totally get how hard it is to live on a resticted diet.  I basically eat Paleo, except I can't have eggs now (because the winter feed has soy and it comes through to the egg) or any dairy.  I limit tomatoes and peppers because I know they can be irritating to my system.

 

Oh well...it won't be forever?  We'll get ourselves healed and straightened out and then we can start adding things back! :D

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
      108,387
    • Total Posts
      941,002
  • Member Statistics

    • Total Members
      66,398
    • Most Online
      3,093

    Newest Member
    Maria Jose
    Joined
  • Popular Now

  • Topics

  • Posts

    • Haha, Ennis that's given me no excuse not to make it now!  I've been faffing around about it but now I think I must try it out! They honestly don't sound too hard to do either. The Keto Chocolate frosting I think I can make today if the avocados are ripe enough. I just got some maple sugar and maple syrup (I know I'm bad) but I'll look at the sugar free one. I know I don't feel too well if I eat pure sugar but I couldn't help it. I think I have everything else and it sounds super good. Thanks so much Ennis!!
    • LONG POST incoming I got my cheese sauce recipes compiled and going to throw in my frosting....and yes I normally eat it by the spoon, I make a sugar free version with lakanto. 4 Of my Favorite Cheese sauces
      Will list the ingredients for each one, they all use the exact same cooking method which will follow.
      Super Sticky Mozzarella
      1/2 cup of cashews soaked over night and drained
      1 cup water
      1 tbsp Nutritional Yeast
      3 tbsp Tapioca Starch
      1 tsp Apple Cider Vinegar
      1/4 tsp garlic
      1/2 salt Poor Mans Mozzarella
      3 tbsp coconut flour
      1 cup Unsweetened Plain Cashew or Almond milk (refrigerated version)
      2 1/2 tbsp Tapioca Starch
      2 tbsp Nutritional Yeast
      1 tsp Apple Cider Vinegar
      1/4 garlic powder
      1/4 salt
      1/2 tsp Psyllium husk unflavored Cheddar
      1/2 cup of cashews soaked over night and drained
      1 cup water
      1/4 cup Nutritional Yeast
      2 tbsp Tapioca Starch
      1 tbsp Apple Cider Vinegar bit more if you find the bite lacking and for a sharper one
      1/4 tsp garlic
      1/2 salt
      1 tsp Annatto
      1/2 tsp Psyllium husk unflavored 1. Blend all the ingredients for you cheese flavor very well in a blender
      2. In a sauce pan heat over medium high stirring CONSTANTLY for 5-10 mins. First it will start forming clumps then it will thicken up. Remove from heat and stir a bit longer til it cools to prevent burning. Sometimes I use Lemon Juice in them in place of the vinegar, this really depends on your preference to a more citrus blend or a more bite in your cheese. Any feed back or blends you do with them? Would love to hear about some suggestions for blends. Vegan Queso 10-12 rounds of eggplant, sliced 1/4-inch thick 1 whole egg plant
      spray oil
      1 1/2 cups unsweetened original almond milk (or milk of choice)
      4-6 Tbsp nutritional yeast
      1/2-1 tsp finely minced fresh garlic
      1 to1 1/2 tsp cumin
      1 1/2 tsp chili powder
      1/4 cup chunky medium salsa, slightly drained 1. Slice your eggplant into thin rounds just under 1/2 inch (not quite 1/4 inch), then sprinkle both sides of the flesh with a little sea salt and arrange in a colander to help draw out some of the moisture and bitterness. Let set for 10-15 minutes, then rinse with cool water and thoroughly pat dry between two clean towels.
      2. Preheat oven to high broil and place an oven rack near the top of the oven. Arrange the dried eggplant rounds on a baking sheet lightly spritzed with non-stick spray and spray both sides of the eggplant with a little more oil. Sprinkle with a very small amount of salt.
      3. Broil on high for 2-3 minutes on each side, watching carefully as to not let them burn. Flip at the halfway point to ensure even cooking. Once the eggplant appears tender and both sides have golden brown color, remove from the oven and wrap loosely in foil to steam.
      4. After a few minutes, unwrap and peel the eggplant skin away. It should come right off. If you pack your roasted eggplant into a 1-cup measuring cup, it will be 1 cup.
      5. Place eggplant in a blender with the 1 1/2 cups almond milk, 4 Tbsp nutritional yeast, minced garlic, cumin, chili powder and blend on high until smooth and creamy. Taste and adjust seasonings as needed. I added a pinch more garlic and a little more nutritional yeast. To thin, add more almond milk.
      6. Transfer to a small saucepan and warm over medium to medium heat until slightly thickened and bubbly – about 5 minutes. The longer you go the thicker it will become. (Keep Stirring)
      7. Once hot and thickened, remove from heat and stir in DRAINED salsa or Rotel. Don’t put the liquid in or it will make it runny. Pour into a serving dish and top with a little smoked paprika and hot sauce for flavor/color. (If it looks like it has little clumps in it you need to blend it more) I have had success using both cashew and almond milks for this, I also found adding a tsp of flour like coconut helps with the thickening and richness.I personally like adding a bit of annatto or 2-3 pieces of sun dried tomato when blending to give it a deeper orange color. GOES GREAT with Roasted Orange or Red Bell Pepper This dish was inspired by Baba ghanoush served at a small restaurant in Dallas.


      Keto Chocolate frosting
      2 large ripe avocados
      1/2cup cocoa powder
      6-8tbsp Lakanto Sugar Free Maple
      1/4 tsp vanilla extract
      pinch of salt Thin out with a bit of almond milk if needed to desired consistency
      Blend all in a blender or a food processor until completely smooth.
       
    • I remember on here that they are OFTEN grown on something that contains gluten. I watched a video before but I can't remember the details. The thing is they are supposed to be super nutritious and also they just taste really good. They definitely were making me sick about a year ago but I didn't know about the gluten. If I go to the grocery store how can I know? Are there certain kinds that aren't grown with gluten or do I just need to contact the growers?  
    • I never heard of goat butter but I guess I could make it if I had raw goats milk. Which I don't at the moment. I'd have to see if anyone has goat's milk kefir, billions of probotics would be good though! I've heard of ghee but I'll have to look up how to make it. It's interesting that you are okay on those items in moderation even though you can't have cow's milk. I'll have a look around locally and see what there is. I think I did read that when you make cheese or butter (or ghee) it greatly lessons the lactose. If I do try it it will be only really small amounts. Anyways, that's what I wondered, that some people can't have cows milk but can have goats milk products. So that's really interesting to me.
    • I'm not sure if it's lactose. If I experiment and still feel awful from it it might be that. And I want to try making those nut cheeses sometime soon. I ordered some cooking stuff and mesh strainers to try and make almond milk so maybe I'll try making some cheese at the same time. Coconut cheese sounds intriguing. I'll look that up too. Nut butters I over did and then didn't feel so great but that was over 6 months ago so I could try a little and see. I could just start with small amounts. I think too my stomach just couldn't digest fat at all before and it seems like it's a bit better now. Avocado I can do now! I couldn't before and I'm so glad it's back. But I've only sliced it into salads so far so avocado ice cream and guacamole sound crazy good to me right now. Anything I can make ahead and keep for a few days is good too. Avocado frosting - can I eat that just with a spoon? I know the thing about having milk from animals. I don't know if it really helps but when I have had any I try to find somewhere where it's not mass produced. Like there is a family near by that has some goats and you can have milk but they only do that in the spring and summer. The goats seem okay but I know what you mean. And it is pretty weird if you think about it. : (  
  • Upcoming Events