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About butterfl8

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  1. As miserable as you have felt, you will feel that much better, and more. I was also extremely fatigued, but it came on so gradually I didn't even consider it a problem. I also got hit with the 'high cholesterol' business. I was thankful for the dx, because this was something that could be managed without drugs, without surgery, etc. All you have to do is be careful about what you eat! And once you are eating right, you will feel better. That thought is what keeps me going--feeling better. Although now I feel great, so what keeps me on the diet is the thought of never feeling that horrid again.

    As for the ingredients? It's absolutely easiest to start with whole foods--the outside of the store. You get all the fruits and vegetables that you want (except those high glycemic starchy ones), any meats and fish, rice, dairy (but be careful to begin with-you may start with a touch of lactose intolerance, but that can go away after a few months). Carol Fenster has some amazing cookbooks to help you out with new 'no flour' food. Can you tell us what country you are in so we can give you more information about labeling laws there? If you are in the U.S. or Canada, Shelley Case's "A Gluten-Free Diet" will go a long way towards taking away that terror when you are first beginning. I HIGHLY recommend Fenster and Case, who actually work together often. They are great resources for everyone.

    Best of luck, and look forward to feeling better!!

  2. I can combine the long term symptoms and the trigger! My trigger was some virus that attacked the abdominal lymph nodes. A twisting, pulling pain at various spots on my stomach. After a week, not only did I not get better, but the pain changed and got much worse. Now it was a stabbing pain, and I started on vicodin. The dosage kept increasing in order to keep the pain at bay, and then one night after 2 pills (and 2 slices of pizza and a peice of 3 layer cake!!!) I ended up in the ER. Diagnosis followed shortly thereafter. Of course, once I started learning about Celiac, the picture became so much clearer. My headaches and constant constipation as a kid, migraines and excema in my 20s, and extreme fatigue in my late 20s. Even better, after going gluten-free, no more depression!

  3. http://www.rudisglutenfree.com/gluten-free-bread/products/

    I only have the bread, that's all I can get here, and I've never had a problem. I know that they do have wheat products as well, could that be what you got? The link is for the gluten free side, and I don't see 'slider rolls.' Just multigrain hamburger buns.

    This is the organic side, with the listing of 'potato slider rolls.' Is that what you have? I so hope not!


    Take care of yourself--hope you feel better soon.


  4. I've really enjoyed Carol Fenster's cookbooks. I have "1000 gluten-free," and there are MANY MANY MANY selections in there without dairy, and vegetarian entries are noted as well. I believe that every recipe has dairy free alternatives listed for the dairy-full ones. I have a friend who has a dairy allergy, and made a chicken shwarma meal without the yogurt. I used oil instead. It was still delicious, and I was happy to make something that my friend could eat without worry. Diary free sucks when you realize no cheese, but if you are celiac, it could be temporary! That's what kept me going! Now, cheese, yogurt, ice cream are not a problem. It did take about 4-5 months, but it was worth it to not feel awful anymore. Best of luck to you, you can make it! Even if you end up dairy free for life, you can still make really good food. Pork tenderlion with sage and mustard (and salt and pepper) sprinkled on, with a sweet fruit sauce is one of my favorites! And tonight I'm having a veggie stir-fry.


  5. So I was dxed Celiac in July '09. This last fall I had my GB removed. By the time I got in for the HIDA scan, I was only eating rice, vegetables, fruit and NO fat dairy. SUCH A BAD IDEA, but hey, it was the only way I could get through without pain. I failed the scan, my GB failed to recieve any bile until they pumped me full of morphine. The thing was removed 2 weeks later, and the Dr said it was floppy (not sure what that means...)! The surgery was in mid-November, and I could actually enjoy real food a week and a half later. I feel great now! I am VERY glad that I had it taken out--no more pain, no more no fat meals, LOTS more energy. The only bad part is that I've gained 5 lbs! and I lost 5 on the GB diet, so I'm bummed. And I've got a bigger bum! :lol: :lol: :lol:

    That's just my story. The pain I had then was on the right, but by the end my right shoulder was constantly aching, and always had a sore back. Now? Just a few twinges from the scars. I'll take that over before.


  6. I so understand what you're saying. My mom, sister and I all have Celiac, but my sister doesn't get reactions like I do, and is not careful at all. So her in-laws can cook 'safely' for her level of sensitivity, but for me? I don't eat ANYTHING they have prepared.

    Also, it's possible this other kid may not realize his current symptoms are gluten-related. My sister (who has a shared kitchen, two kids and a very busy life) was gripping about a persistant migraine. This as she's eating dinner consisting of hot oatmeal from Target. First of all, uh, nutrition? How is oatmeal a good dinner in anyone's book? But secondly, NOT GLUTEN FREE!!!! My input is no longer desired, as she doesn't react to as small levels as I do, therefore, I'm a freak. My advice is not needed. Sigh. It is something we'll have to deal with often, I have a feeling. But be happy in the knowledge you got this gluten-free lifestyle down! (And I love your brother's comment!)


  7. I think it's about 24 dollars--but it lasts FOREVER!!! Well worth it. You would want the fair--I'm a paleface too, so I understand the "just give me the lightest shade you have" routine. I bought a new tub of foundation about 6 weeks ago. That was when I thought I was running dangerously low. Guess I wasn't! I wouldn't be surprised if the previous tub had lasted 8+ months. Revlon can't beat that.


  8. I know sometimes with depression it's hard to get out of the pit. Here are some of our more hopeful stories. Your story is amazing. All of that trama, stress, and pain, but now you have a way to feel better! I'm not trying to trivialize your pain, just to give you some hope. This diagnosis may be just what you need to feel amazing.

    Give the diet some time. If YOU feel that you needs meds to help you over the rough patch, then by all means find something helpful. But know that after a while, you may not need them. Get yourself on a diet with NO gluten, including your toiletries. We're all here to help--you can feel better.


  9. If you go gluten free before getting tested for celiac, the results will be inaccurate. Celiac testing shows the effect gluten has on the body, if you're not eating gluten...

    That said, it is possible to have gallbladder problems that are seperate from celiac. My gallbladder didn't cause any problems for over a year on the gluten-free diet. No problems before diagnosis either. While I was waiting (desperately) for surgery, I was on a TERRIBLE diet with no fat. Fat triggers the production of bile which is stored in your gallbladder. A LOT of processed/replacement gluten-free foods are high in fat. What may help you is a healthy diet--low fats (don't eliminate, I was stupid), no processed foods, lots of fruit, veggies, and some meat.

    As your sister has been diagnosed, I'm glad you're persuing testing along those lines. It would also be possible for BOTH items to be occurring at the same time--gallbladder + gluten intolerance.

    As far as my opinion on a gluten-free diet helping a bad gallbladder? I've never heard that a bad gallbladder can heal. It may feel ok for a while, but then you get another attack--from what I've read. A gluten-free diet may help other symptoms, but again, if you're getting tested, hold off on the diet. Try low fat first and see if that helps.


  10. I was dx'd celiac 2.5 years ago, and the first two winters were pretty bad. When the temp was above 45(F), no problems, but once it hit 45 and below, I'd have lovely white fingers. That is, if you consider 'corpse white' lovely. This winter it hasn't been as bad, probably because I've spent less time in the cold, but also I try to keep my core temperature up by dressing super warm on my torso. So an undershirt, a turtleneck, a sweater, and a heavy coat on cold days. It's better when my coat is long enough to cover my behind too! So far this year I've only had an 'attack' two or three times when getting food out of the fridge. So for me, the reynaud's has gotten better. I hope yours does too!


  11. I was miserable by the time I was diagnosed. Like you, I had long-term issues that were under control and didn't bother me, then it all went to heck. Starting out on the diet is horrid, and I'm thankful I don't have to go through that again. What kept me going was knowing that in order to feel better, all I had to do was eat better! No worries about something that would never get better, no matter what, no prolonged (potentially unpleasant) treatments, just had to start cooking. So everytime I felt miserable, depressed, and upset about life, I remembered that healing is a process, and all I had to do was eat! So keep in mind that eating (properly) is your path towards sleeping laying down, no more gas, no more fatigue, and one day probably even not worrying about low acid! You can and will feel better! And lots of people here to help you with cooking questions.

    In a while, you will look back and be astonished at how bad you felt, and how much better you are.

  12. That sounds like gallbladder evil-ness to me. Do you get other symptoms from gluten? Fatigue, muscle aches? Did you have those symptoms this time?

    After 2 years gluten free, my gallbladder (all of a sudden) went out of control pain-wise. Hadn't really had a problem with it before, but never ate a high fat diet. This was caused by the fat from hamburger patties from Omaha Steak Co. Eating a NO fat diet kept me pain-free/reduced, but that is VERY bad for anyone, nutrition wise. My gallbladder was removed just before Thanksgiving, and I feel a million times better.

    I would say for sure see your Dr. You don't want this to get worse!


  13. I was dx'ed 2.5 years ago. My sister was dx'ed after that, and my mom's testing was messed up so they don't think she has it. She knew better however, and went gluten free. That said, I am the most sensitive person in my family. It took (what felt like) forever for my family to accept that. Things they could eat, like various resturants or from shared cookware, hit me everytime. They just didn't want to see/accept/believe that we weren't all identical. Now they do realize that I have to be more strict, and they don't bother me about it.

    So for you, why does your family need to know that you weren't dx'ed? Just tell them you were so that they take it seriously. I have only been asked once if I was dx'ed, by a new GP. She didn't ask for any proof, either. I think when you feel and ARE better after eating gluten-free, those who care will notice. And if they are sceptical before, maybe the results will change their minds. But it still make take a couple of years--both for you to feel better, and for them to realize the change. Hang in there!


  14. The good news? Yay for wonderful hubbys! Since you were so sick prior to Dx, I would think and hope that your in-laws are a bit more accomedating. I would suggest that you (or, if you're more comfortable with it, your husband) talk to your in-laws and just let them know what adjustments you NEED. So that you aren't that horribly sick EVER AGAIN! If they know that some foods will upset you, then maybe they can be considerate and prepare those when you are out of the house. If they know that you need time to adjust to these things, then maybe they will be able to work with you. And with any luck, everyone wants to keep you healthy and out of the hospital again. My mother-in-law was/is more supportive of me as a celiac compared to my mom, who was dx'ed celiac after I was. I'm more sensitive than the rest of my family, so...

    But allow yourself to grieve. And make sure that the kitchen has a safe space for you. That's super important.



  15. My GI sends out a notice once a year. In 2010, I was doing well enough that he said for the next notice, IF I was still doing ok, I could just call the office and let them know, "I'm fine." In 2011, however, I was having gallbladder issues, and so kept my appointment. So come this year, as long as I'm ok, I'll probably skip the appointment. Depends on how you are feeling. The first year can be rough, but also enlightening. Once you figure out your gluten reactions, you can identify if something doesn't fit! I figured out (after 8? months) that I was soy intolerant. Then this last summer I was feeling really sleepy in the middle of the day. So I had my regular Dr. check my antibodies, and yep, I was getting gluten somewhere. So I figured that out, and now that I am gallbladder-less, life is good!

    I would say ask your Drs. what they expect for maintainance. Some may want every 6 months, some a year, some may want nothing (I would worry about those!). But in the meantime, welcome to the forums! You can learn some good stuff here.


  16. You can tell them that you don't expect them to buy new dishes just to cook your food. That might get across the lengths we have to go to stay safe. And I've always found telling them that the same spatula used to serve "gluten-free" hamburgers will make me sick. And you can also mention that you get sick for a week from even the slightest hint, and you've found it to be easier to ensure your health by bringing your own food. Perhaps if you stress the "I'll get sick" component, and say you guarentee your health by not eating thier food...

    -Good Luck! Daisy

  17. I had my gallbladder out the friday before Thanksgiving, and it was just this week that I'm feeling back to pre-GB issues level. So give yourself some time to heal! Hopefully the docs are right, and you'll be feeling better soon. I was still eating a very bland (NO FAT!) diet for about a week after. Just take the time to heal.

    Hope you feel better soon!


  18. Just my story, take from it what you will. I was using a lotion, didn't really care about the ingredients. I kept feeling just a little bit sick in the morning. I knew the Udi's muffins were ok (certified gluten-free), so I started trying to figure things out. The lotion. I would put it on, then go downstairs and eat breakfast. Changed lotions and no more problems.

    I was taking a shower, washing my face, had my gluten-free face wash. The shower caddy slipped, and my reaction was to inhale 'sharply,' ya know? like a surprise reaction. I felt the soap burning the back of my throat. Good thing I didn't have to worry about a possible reaction!

    So no, I don't think gluten molecules can get from your skin to your digestive tract. Just my opinion! But I have gluten-free shower stuff. I think it's just a bit easier! I use pantene shampoo, the conditioner from my hair dye (feria), and a bar of soap. For lotion? I found grapeseeed oil. It's not greasy, and makes my skin super happy!

    My thoughts are to monitor yourself. Do you think you could feel better? Still a little tired? Try the gluten-free products in the bath. It can't hurt!


  19. I was just at my GI today for Gallbladder pain, and the way he described the difference between the two tests is that the US looks at the structure. This is what showed your stones/sludge. The HIDA is to examine the function of the gallbladder. So, I suppose overall, your gallbladder is funtioning within limits, despite the stones/sludge. Best of luck to you! I have my HIDA on the 28th, so hopefully I get some answers too!


  20. Shelley Case wrote 'Gluten Free Diet,' and brings up some EXTREMELY valid points. For example, rye is really only used for making rye bread. We shouldn't expect to find rye in a corn/wheat facility. The taste of rye is just too distinctive to be used for other purposes. As for barley, the book points out that it is actually a pricey ingredient, and companies like to show off how nice their product is by lableing the nice ingredients. "Oh, look, black truffle oil! Only $38 for 1/8 of an ounce!" (I have never come across truffle oil, I'm too cheap! Just using it for an example.) So barley/malt will be listed because it is a high class ingredient, and rye just isn't likely to be found unless you're at a bread company. The primary concern is wheat.

    I was fortunate enough to hear Ms. Case speak to our local group when I was about 4 months in, and she really eased my mind. Her book is an incredible resource as well, and I can't say enough about it. She includes nutritional information about the various grains, and encourages a more whole foods vs. replacement foods approach. Some degree of logic should be used as well when researching. Would it be nice to see everything certified? Yep! But do I even bother to look at frozen or canned vegetables to see if I need to worry about cross contamination? No. Any sauces added to frozen vegetables should be done in a seperate manner from those frozen as just veggies alone, the machinery needed for each would be different. So I don't worry (At least about the veggies!)

    Shauna, you are extremely sensitive, and must be very careful! I'm not saying that you are wrong in the precautions you take for yourself and your family. But we always have to trust people just a little bit too. Mission saying that their "corn products do not contain any gluten and there is no cross contamination with any other products." is a great statement. It says they do not test. Ok. Have they made (what sound like) good precautions to take care of CC? I would say so. At some point, I have to trust them, or not.

    Sorry to go on there!


  21. Well, I must revise my above statement. However, eating half a bag of chips is really never a good idea, but what's done is done. Poor Boulder Canyon Chips are now (at the very least) on my caution list, if I can restrict myself to less than 1/2 a bag. So they probably won't be bought again! I did notice an increased selection at the store, and the increase was of non-gluten free items. So oh well. I'm off to go feed my hungry self. Again.


  22. GI is probably going to want to do an endoscopy, which he/she will want done while you are on a gluten full diet. That will show whether or not your intestines have been damaged. Also provides good incentive for staying gluten free! :( But in all seriousness, since you have a GI appt., wait for that and see what that dr has to say. He/She might know more than your gen. pract.