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About stephanie19

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  1. I am also a gluten-free vegan. I highly recommend checking out Dr. John McDougall's information. His eating plan isn't necessarily gluten-free but can easily be adapted to exclude gluten (particularly if you follow the Maximum Weight Loss Plan guidelines, which exclude flour products to begin with). Although I eat a lot of rice myself, other starchy foods like beans, potatoes, sweet potatoes, buckwheat, millet, quinoa, etc. could easily be used instead. After reading a lot of health-related information, I think his way of eating is ideal from a health standpoint. He has several books and cookbooks out, but lots of information is available for free on his website: drmcdougall.com. Hope you find this helpful!
  2. I don't mean to hijack this thread, but since it's about double DQ1, which I am as well, I hope you don't mind. I had a mildly elevated malabsorption score (346), but in addition to this question of malabsorption, I'm wondering if any of you know of any further characteristics associated with double DQ1. I've heard it's associated with neurological symptoms, but I don't really know what that means. Anyone know anything further about this or any other problems related to these genes? I'm trying to learn as much as I can about the genetics of this, so any input would be helpful.
  3. I'm a newbie at this, too. I got my Enterolab dx about 5 weeks ago, and for about the first 4 weeks I was cheating left and right, feeling so deprived that I was having this way of eating forced upon me. I guess I was rebelling against the restrictions imposed on me. And unfortunately, my symptoms aren't debilitating enough to be a deterrent. Then I started thinking about the fact that when I became vegan almost two years ago, I was never once tempted to cheat, and I never have been during this whole time. It's strange--in the beginning, I would maybe think, "hmm, pizza would be good right now," but it was more of a detached feeling, if that makes sense. If people around me were having something like pizza, it would look good, but it was more of an objective feeling about it, remembering that I liked it but not really wanting to have it. Thinking about this, I guess the difference is a matter of choice. Being vegan has been 100% my choice, whereas I was seeing gluten free as something I was being dragged into kicking and screaming. In the last week or so, I've been thinking about being gluten free as a choice as well, and I'm suddenly having much less trouble with cravings or wanting to rebel. Granted, I'm still much earlier in the game than you, but I think the previous posts that talk about changing your perspective are spot-on. Instead of viewing this as a "problem" and an issue of not being "allowed" to have a bunch of foods, think of it as a choice. After all, eating this way is totally a choice. If you choose to eat gluten free, you're choosing to eat in a way that supports your long-term health and willl probably make you feel better in the short term. No one is forcing you to stay gluten free--it's totally your choice. Viewing it this way, in addition to thinking about all the foods I CAN eat, not the ones I can't, has been helping me so far. Best wishes, and hang in there!
  4. Hi, Add me to the list of McDougall-style vegans, plus I'm new to gluten-free. There's a good discussion board on Dr. McDougall's website (www.drmcdougall.com) that has a section for gluten-free. That board isn't as active as this one, but there are lots of helpful suggestions there for recipes, etc. Plus, the fact that there are other people out there who eat this way is encouraging--I know sometimes I feel like such a weirdo since I don't know anyone personally who eats the way I do. There's at least one other gluten-free McDougaller on both boards--I think her username on this board is hathor, and on the McDougall board it's DianeR. I think she is also soy intolerant, as am I, and since I think she's been eating this way for a while, she might be a good person to contact with questions. If you're interested in learning more about this eating style, Dr. McDougall has lots of good books. There's also The China Study by T. Colin Campbell, Prevent and Reverse Heart Disease by Caldwell Esselstyn, and Eat to Live by Joel Fuhrman. As far as protein goes, Dr. McDougall says that there's an unnecessary and unhealthy emphasis on "getting enough protein" in the US. He says there's a much greater danger of getting too much protein for most Americans, which taxes the kidneys. He says there is basically no such thing as protein deficiency, except in situations where starvation is occurring; that is, as long as you are eating a sufficient amount of calories, your protein needs will automatically be met, because the human need for protein isn't actually that high, plus plant foods contain plenty of protein. Beans are an obvious example, but lots of other foods that you wouldn't think of, like leafy green veggies, are high in protein, too. For example, 100 calories of broccoli has more protein than 100 calories of steak. So you can definitely get enough protein on a vegan diet, and even on a soy-free diet. (Although, just to clarify, Dr. McDougall isn't totally anti-soy. You just have to be aware that it's naturally high in fat, so don't go crazy with it, as a lot of vegans do. Also, you want to go for whole natural soy like edamame/tofu/tempeh, etc., rather than highly-processed soy like "isolated soy protein," etc., which may be detrimental for your health. But don't think that soy is "forbidden," unless, of course, you have an intolerance.) Hope this helps clarify some questions. Hopefully some other McDougall-style, gluten-free vegans will reply as well, if there are any others out there! Stephanie
  5. I'm in the same boat (the vegan part by choice, the gluten free part not so much ). There's actually a group on yahoo groups that's for vegan celiacs. They have recipes, etc., so you might consider joining.
  6. I second lots of the things already mentioned: cinnamon rolls, fresh warm artisan-type bread, pizza...the list could go on and on! I would also suggest any homemade recipes you love. For me, that would be grandma's butter roll recipe, mom's cinnamon sour cream coffee cake, etc. While you'll be able to find satisfactory replacements for lots of commerically-made foods, you may not be able to perfectly replicate these things that you have special attachments to. I think these are the things I truly miss, because I have such specific and complex memories of them that they're just not the same with modifications, whereas I can get used to, say, corn tortillas instead of flour. Just a thought... Enjoy your last couple of days!
  7. Here is the link to an article I found on the site that's interesting and addresses your question: http://www.celiac.com/st_prod.html?p_prodi...-02107336744.6a I'm no expert, but as I have heard it explained, hunger drive is controlled by 2 major factors: the quantity of food consumed (how full the stomach is volume-wise) and the satisfaction of nutrient requirements. If you have damaged villi, your body's ability to absorb nutrients is diminished, so one of the satiation mechanisms is compromised. If this is the case, you could be eating more than your body needs in terms of calories because your body is trying to get you to eat more in a vain attempt to get the nutrients it so desperately needs. This could explain your weight gain. As I said, this is just reasoned-out conjecture, but at least in my case, it makes sense to me. I have been gaining weight recently as well, and I know it's because I'm eating more than I used to, but even so, I always seem to be hungry. My Enterolab results showed some malabsorption, so maybe my body is telling me to keep eating because it needs certain nutrients that it's not absorbing enough of (although it may be getting enough calories). I just came up with this recently, so who knows if it's right. Whatever the actual reason, hopefully starting on a gluten-free diet, as I'm just doing now, will resolve this so I can get back to my normal weight. Best, Stephanie
  8. Hi Nicole, I don't know anything about that dr., but I wanted to reply b/c I'm going to be starting my master's at PSU in August. If you end up seeing her, let us know what you think of her. Also, if you have any tips about being gluten-free in State College (restaurants, etc.), I'd love any advice. (I'm not only going to be new to the area--I'm from So. Calif.--but I'm also new to being gluten-free, as I just got my Enterolab results.) Stephanie
  9. I just received my results from Enterolab on the tests I ordered (the complete gluten panel--gene and stool tests; and stool tests for casein, egg, yeast, and soy sensitivity). Here they are: A) Gluten Sensitivity Stool and Gene Panel Complete Fecal Antigliadin IgA 24 (Normal Range <10 Units) Fecal Antitissue Transglutaminase IgA 16 Units (Normal Range <10 Units) Quantitative Microscopic Fecal Fat Score 346 Units (Normal Range <300 Units) Fecal anti-casein (cow's milk) IgA antibody 21 Units (Normal Range <10 Units) HLA-DQB1 Molecular analysis, Allele 1 0501 HLA-DQB1 Molecular analysis, Allele 2 06xx Serologic equivalent: HLA-DQ 1,1 (Subtype 5,6) C) Egg, Yeast, and Soy Food Sensitivity Stool Panel Fecal anti-ovalbumin (chicken egg) IgA antibody 6 Units (Normal Range <10 Units) Fecal Anti-Saccharomyces cerevisiae (dietary yeast) IgA 6 Units (Normal Range <10 Units) Fecal Anti-Soy IgA 18 Units (Normal Range <10 Units) As I understand it, the IgA results indicate that I am sensitive to gluten, casein, and soy, but not to eggs or yeast. Am I right on this? Do the actual numbers show anything? (i.e., are they especially high or low, and does this say anything about the severity of the sensitivity?) My main questions are about the things I bolded: -First, what exactly does the Microscopic Fecal Fat Score indicate? In the interpretation of the results, it said, "You have an autoimmune reaction to the human enzyme tissue transglutaminase, secondary to dietary gluten sensitivity." This is Greek to me--what does this actually mean? -Second, what in the world do the HLA-DQB1 alleles mean, and what is the Serologic equivalent? It said in the interpretation of my results that this means that I am predisposed for gluten sensitivity but not full-blown celiac. Is there any other information that can be garnered from this genetic information? If any of you can help me out with this, I would really appreciate it. Since I invested the money in the tests, I want to fully understand what they mean! From lurking on this board while waiting for my results, I know there are lots of self-educated food intolerance experts here, so I'm hoping you won't mind sharing some of your knowledge with me. I thought about contacting Enterolab with my questions, but then I thought I could probably get just as much help, or maybe more, by posting here first! Thanks in advance, Stephanie
  10. Hi everyone, I'm new to the forum, and this is my first post. As background, I have tried gluten-free off and on for the past year or year and a half but haven't consistently been able to stick to it. I didn't really have any symptoms to begin with--I had just heard that a lot of people feel better when they're off gluten, and since I was in the process of improving my diet anyway, I thought I would give it a try. (Plus, I had some sort of "allergy" to wheat when I was a baby--but apparently not to rye--which I supposedly "outgrew," even though I've heard that's not possible, even if the symptoms go away. I don't know what the deal was with wheat being a problem but not rye.) I'm a college student, and when I was at school and totally responsible for my own food, I had no problem sticking with gluten-free. But when I came home for weekends/vacations every month or so, I would be surrounded by yummy gluten foods and just couldn't resist. As soon as I returned to my apartment, I immediately switched back to gluten-free and felt great. This off-and-on experience raised several questions that you all might know the answers to from your experience: First, I have a harder and harder time keeping myself from eating it. It's like I'm addicted! Is this a normal reaction to have if you're gluten sensitive? Second, it seems like each time I go off of gluten-free, I notice more problems. Within the last few weeks, I've started experiencing join pain in my hands/wrists and feet/ankles and jaw, more bloating, headaches, this weird garlicky/yeasty body odor, red bumps on my skin, having a harder time concentrating, and just feeling less energetic. Is it normal to get progressively worse like this? It's weird that I had no problems before I started this whole experiment--did I create a problem I didn't have when I started? That raises a general question that I've thought of from my own experience and from reading posts about people who develop new food sensitivies, like soy, after they go gluten-free. Am I correct with this observation? It seems like cutting out gluten creates new problems, either making symptoms from gluten sensitivity worse, or bringing about new sensitivities. The fact that I've developed new symptoms has helped me make up my mind that starting tomorrow, I'm going to commit to cutting out gluten for the long-term. The hand pain especially is distressing, since I'm a trombone player, and the worsening pain is preventing me from being able to play. I don't know if it's caused by gluten, since I've never been diagnosed, but I figure it's worth a try. (By the way, do you think it's worth being tested by Enterolab even though it's so expensive?) How long do you think I need to be gluten-free faithfully in order to see a difference, if it's going to make a difference? Since I've tried gluten-free before, it's not totally new to me, although I'm sure there are some things I'll discover that I've been doing wrong. It's the long-term commitment that's scary to me--like I said, I feel like such a gluten junkie, I don't know how I'm going to do it! I'm also vegan, so it can be hard coming up with ideas of things to eat (especially if I end up with new sensitivities, like corn, yeast, soy, etc., as some seem to do...). Thanks, Stephanie
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