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About heatman

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  1. Congratulations on beginning a more symptom free life! It has taken me a year to identify everything that was causing cross contamination. Luckily there's loads of information out there to help you get started. If you are just going gluten free I strongly advise you do a thorough kitchen cleaning (there are online guides) and pitch everything plastic or scratched. I feel like learning to live gluten free is like unpeeling an onion. Each layer makes us feel better but usually there's another layer of cross contamination to discover and deal with. Best of luck to you!

  2. If you decide to say something you could suggest that since your diagnosis you've been cooking a lot so kitchen supplies (such as bowls and whisks) are always a great gift. They're still food related gifts and very useful! I know around the holidays it can be so hard to get family to understand what gluten-free really means! Good luck.

  3. I seem to keep finding more and more possible cross contamination issues in my kitchen. I recently pitched all my old spices because I used many of them whenever I was baking and some of the manufacturers were questionable. I also finally cleaned out my cabinets and washed out my drawers. I realized I was using a 20-year-old ceramic mixing bowl for gluten-free baking which had scratches in the bottom. That had to go. It hasn't been cheap to change over my kitchen but I do notice a reduction in symptoms each time I peel off a new layer. Best of luck to you!

  4. I seem to get the same reaction I get to gluten with oats (headache, body ache, fatigue) although more mild. It took me a while to figure it out (as it does with every glutening!). Your symptoms sound like you could be reacting to the increase in fiber. But, if your hunch is its the oats then it doesn't hurt to give them up. They're much easier to avoid than corn and rice, that's for sure. I hope you're feeling better soon.

  5. I couldn't even imagine my family's reaction to me saying I'm on a FODMAP diet! (Although if that diet helps some people more power to them.) It is hard enough for my family to understand what gluten is. I think a lot of people who are willing to try a gluten-free diet without being diagnosed were already eating healthy before going gluten-free. And, many people substitute gluten processed foods for gluten-free processed foods which is really no better. The people I know with bad diets would never consider giving up gluten because then they would have to give up a lot of their junk food. It is frustrating when people read these articles and then make sure to mention it to me the next time they see me. For me gluten equals migraines and joint pain. No gluten equals feeling good. Unfortunately my rheumatologist recommended a gluten-free diet before she did bloodwork on me so now I would have to do a gluten challenge to find out if I have celiac. I think many gluten intolerant people are in the same boat I am where they know they feel better without gluten but do not want to go through a gluten challenge to find out if they have celiac.

  6. I've had a lot of luck making my old baking recipes with Namaste gluten-free flour blend. I buy it at Costco. I also recommend you do a thorough cleaning of your kitchen, including ditching all the old plastic, rubber and metal (if scratched) utensils and dishes. I began to feel much better once I did this. As for peanut butter cookies, the gluten-free five ingredient peanut butter cookie recipe is really really good!

  7. Thanks for your thoughts on a shared kitchen. It's crazy just how sensitive I am with being new to gluten-free. This weekend we had a birthday party which was all gluten-free (I found great cupcake recipes) except for beer. I must have gotten a drop in my food because I got sick (not bad though). I tossed all my old plastic and silicone kitchen ware and that seems to have helped a lot. I feel like the going gluten-free process is like unpeeling an onion. Every month I figure out one more layer that needs to come off!

  8. Thanks so much for the advise. I think it will take time to get my husband on board. I can only imagine how hard it is for a spouse of someone with celiac because of how drastically things change once diagnosed. He is getting better about cleaning up after himself in his gluten-designated area. My 2 yo daughter, however, is the greater challenge when given gluten bc she doesn't understand why she can't put her food on my plate, feed me or kiss me after eating gluten. Luckily she doesn't have it that often since she's just with me most of the time. I never dreamed how hard this would be!

  9. I would love some advise on the shared kitchen too. I've been gluten-free since April and am slowly learning just how uber careful I need to be to avoid getting sick. It's such hard detective work to figure out what makes me sick each time I get glutened. My husband, although sorry to see me suffer, does not want to change his eating habits. He eats 1.5 loaves of bread a week (sandwiches and toast) and goes through a box of Cheerios a week. I don't mind his beer or granola bars because those seem less messy. When he's at work I feed my 2yo gluten-free but when he feeds her he gives her gluten as does our sitter. I also have gluten snacks for her that he and our babysitter give her (although I plan to phase those out). I am very cautious about washing my hands before eating because I think about all the gluten residue spread all over my house on a regular basis but it's near impossible to really keep from cc when I'm hyper sensitive right now. I would love to have a gluten-free house but gluten-free breads just aren't the same and imagine how expensive that would get! Any suggestions?