AndreaBT

Thanks Sandi, for replying! I'm mainly only talking about different meals the first few weeks, especially since the meals I'd be making for myself would be pretty simple. I won't eat Amy's frozen dinners forever, way too expensive! And baked potatoes for lunch every day would get boring I actually like cooking, so it's not a big deal to go ahead and make my family's normal meals (which are not particularly complicated or time-consuming either). I also hope that, if I do go the full gluten-free route, I can alter many of my current recipes to work for me.

I have great appreciation for the large number of people on this forum alone who have chosen to go gluten-free. It helps me know it's possible!

Welcome to the group, however long you stay

I went on a gluten-free diet after I was diagnosed with autoimmune hypothyroidism. For me, the diet (along with some supplements like vitamin D) have made a HUGE difference. Two years ago I went through a severe depression and had to take a medical leave from my job for three months... these days I don't feel even remotely depressed. I don't have abdominal pain, I don't have PMS, I'm not anxious and irritable... I never would have believed how good I could feel! It is hard giving up certain foods. I used to love eating in restaurants and now I have to avoid them... but it's totally, 100% worth it. There's no way I would go back.

I think your approach is a good one. Try the gluten-free diet for two weeks and see how you feel. I started noticing a change within 48 hours. However, for best results I think you should also give up dairy and try to eat as much fresh food (fruit, vegetables, meat) as possible. If there are any fruits or vegetables you really like, but don't buy very often... give yourself a treat. Even though frozen foods are convenient, a lot of people with gluten intolerance find they just can't tolerate dairy or large amounts of carbs (at least for the first few months).

Rice Chex are OK in the morning. Have you ever tried almond milk?

Sigh...I've never tried almond milk, but maybe I'll have to We already have lactose-free and organic in the fridge, why not another "crunchy" kind of milk

Thanks for responding...I still want to know about coffee, though!!

Hi, my name is Andrea...and I'm not even quite sure I belong here yet

I've been dealing with depression, anxiety, and fatigue for years, recently mood swings have been a big issue. My mom is bipolar, so my doc, counselor, and I are currently exploring that possibility (in addition to my Zoloft, I'll be starting a mood stabilizer soon). I am hypothyroid, taking Synthroid, which seems to control the issue as far as my lab results go, but depression and other mental health issues remain.

I recently heard someone say when they controlled their gluten intake, their moods shifted radically for the better, and when they consumed gluten, their moods were worse. This started my quest into the topic!

I JUST had a follow-up with my doc a few days ago, and made the mood/gluten-free connection afterward. I won't have another follow-up for another month, but I've decided to go gluten-free, to the best of my ability, in the meantime.

I'm trying a quick and dirty method, based on the little research I've done so far. My plan is Rice Chex with milk in the morning (how careful do I need to be about milk? I've read varying opinions); baked potato with gluten-free approved toppings for lunch; and Amy's gluten-free frozen meals for dinner, while my family eats regular food I prepare. A friend who suggested this said a couple of weeks might be all it takes to know if there is a difference.

I feel positive about TRYING this. I think I can do this for 2-4 weeks. Long term? I'm terrified. I'm not even sure what my plan should be if, after a few weeks, I do respond positively to gluten-free.

Should I try to add in a few things at that point, to see where my threshold is? There are a few foods on the "forbidden" lists that will be very, very difficult. It's hard to imagine a life without any wheat flour at all, though I'm sure the rest of you have been there. It's harder yet to imagine a life without all the processed foods I'm used to eating. It's not that I eat SOOO much processed food, it's more like sauces and condiments (a stir fry sauce that I love, soy sauces in restaurants that can't confirm being gluten-free, etc.). I do not really consider myself a "from scratch" cook. But my moods have gotten to the point that my entire family is suffering, and I need to try this.

Also, I haven't seen this on any list, whether allowed or forbidden...where does coffee rank?

Brand new here, this is my first post. I don't know all the acronyms and such, so I'm just trying to clarify some things. This thread is basically the same question I came here to ask, maybe, just worded differently.

Are some of you saying there is NO difference between gluten sensitivity and celiac disease? That GS is just an early stage, or maybe a point on a continuum?

I have many more questions, but will have to find appropriate places to post the rest of them...