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About emcmaster

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    Carrollton, Texas

  1. Hi there.

    Not sure if I've posted in response to this thread before, but I believe severe bloating can be one of the most psychologically disturbing symptoms Celiacs have. Nothing like looking "fat" when you can't help it. Nothing like not being able to fit into nice clothes when you have a special event to go to. It's soooo depressing.

    Some things that help me:

    - Gas X. I take it every day and it really helps dissolve any built-up gas before it bloats me.

    - Fennel Tea. Wonder herb when it comes to knocking out the bloat. NOW brand also makes capsules which work just as well.

    - Limited grains. For me, this is key. I can digest gluten-free grains fine IF I have them sparingly, such as once or twice a week. This may not be a problem for others.

    - Hot tea and coffee. Not sure why, but hot drinks seem to make my stomach happy.

    - No huge meals. Eating huge amounts of food at a time does not make my digestive system happy.

    - Magnesium capsules, strong coffee before breakfast every morning, and Amitiza (prescription constipation med). All three work in conjunction to keep me having a normal BM every day (usually right after the 2nd cup of coffee), which keeps bloating away.

    Secondary food intolerances can also cause bloating, so keep an eye out for that. It is my belief that once you have cut out all offenders from your diet, you shouldn't be bloated anymore, so if you are still having problems, keep looking. There WILL be something that helps.

  2. I don't know what to tell you because if my husband told me I was just being dramatic or thought that I was using Celiac for convenience, we would not be married for long.

    I'm really sorry your BF is not being supportive. Even if he was supportive with the testing, he's not being supportive now. The best way you can show him that CC is serious is by example. I'm sure he'll eventually come around.

    My husband was dubious at first, as was I, when it came to CC. How can something I've eaten for so long affect me when it is almost microscopic? But it does, and he is probably more careful than I am when preparing food for me.

    Good luck!

  3. Is she calling me a liar? <_<

    JUST KIDDING!!!!! (Really I am!) :lol:

    But seriously, there ARE many of us who had such a drastic array of pre-gluten-free debilitating symptoms & unexaggeratedly hellish existences, that the ONLY reasonable behavior IS to treat gluten as if it were ricin, anthrax or strychnine.

    Not calling anyone a liar. ;)

    I just find it hard to believe that no one smells freshly baking sweets and thinks, "Man, that smells good. Wish I could eat some." I define temptation as a desire (however faint) for something. There's quite a difference in being tempted and actually contemplating doing something.

  4. I see some fantastic suggestions and remarks have already been made, but I have my own $0.02...

    Major props to you for reaching out and admitting this. Too often I feel that we in the Celiac community act like we aren't ever tempted to cheat. I don't believe it for a second when someone claims they're never tempted. They may not consider doing it, but it seems highly unlikely with all the great food and social situations that they aren't tempted.

    When I was first diagnosed, I cheated more often than I should. I stopped that by making a deal with myself that I wouldn't cheat for 2 months, then 4, etc. After I'd felt so good for so long, I didn't want to mess that up.

    Now I struggle with not cheating when I know without a doubt that I've been severely glutened. It takes me nearly 2 weeks to recover from a glutening and I get so angry that I have to live with the symptoms for 2 weeks when I likely didn't enjoy what I ate in the first place!

    To overcome this, I've made more deals with myself. The longer you go without cheating, the more momentum you have and the harder it will be to give in.

    Keep your head up. I truly believe that it must be harder for someone with milder symptoms to stay gluten-free. Eating gluten-free is very similar to the importance of eating a wide variety of fruits and veggies, lean proteins, and whole (gluten-free) grains to support your long-term health. You will not be healthy LT if you continue to cheat regularly.

  5. It depends. For me the timing of the reaction is related to how bad the glutening was. Almost like it takes my body days to detect a little teeny tiny bit of gluten and react but if it's a more substantial amount, it knows immediately.

    If I were to eat a big hunk of bread, I'd react within 30 minutes.

    When I get glutened from a small ingredient (like a meat marinade that contained soy sauce or something similar), I usually react within 24 hours.

    Cross contamination can take me up to 3 full days to react.

  6. Reaction time varies person to person. Most of the time I get sick 24 hours after I eat something that had CC, but if I were to actually eat gluten, like a piece of bread, I would get sick within a few hours. For me it has to do with the amount of gluten in something... like it takes my body 24 hours to discover it was glutened if it was CC, but it knows immediately if it was a bigger dosage.

    It has taken up to 4 days before, believe it or not. But most of the time it's 24 hours.

  7. The big ones are. And I'm pretty sure the little ones, too. But many of the holiday-style ones (like egg-shaped for easter) contain gluten.

    Are you serious? The big egg-shaped or heart-shaped ones? Those are my FAVORITE! Not that I can eat them anymore anyway since they contain corn, but I ate those all the time up until a short while ago... maybe that explains why I was feeling so bad!

  8. Just wanted to pop in and say that I have stopped weighing myself every day because it was too depressing. The fact that I could somehow gain 5 pounds in a day after a glutening/corning and then have it take a week to come off was putting me near tears.

    Instead, I am going on how my clothes fit and taking measurements. Just wanted to say that I empathize with all of you and thought maybe not weighing yourself might help?

  9. Is anyone drastically more hungry on this diet? I am one of those people that is more satiated and kept full longer by fat versus fiber, so it would seem to me that taking out grains would allow me to "spend" more calories on fat and protein, which is my usual combo if I want to keep hunger down.

    But seriously, I feel like I'm starving here. I'm eating the same calories I was eating prior to going grain-free, and I really thought I would feel more full. What gives?

  10. Just wanted to pop in to say that I completely understand your position.

    I hate admitting this but, I have horrible reactions that last weeks and I still cheat occasionally... although it's down to super infrequently and only after I've been accidentally glutened. This makes me feel incredibly guilty and I beat myself up for it, but it's also hard to take the psychological hit of being so, so careful and still getting sick. Like, if I wanted to feel like this, I would have at least eaten something exciting!!!

    It is far easier for me to stay gluten-free because I feel horrible when I don't, so I can't imagine how hard it must be for you. :hugs:

  11. Hi Ladies -

    Thanks for the advice. I started grain-free last Thursday but ate some on Friday (had promised a celiac friend I'd bake cakes for her baby shower and I had to taste them to make sure they were edible) and haven't had any more since. I feel GREAT - this is the best I've felt for the longest consecutive time in months!

    I suspect it was more of a reaction to extra sugar in my diet (like you said, it spirals downhill fast), as well as the fact that I was eating a lot of McCann's oat bran, which was probably glutening me occasionally. But whatever the reason is, I'm super happy that I'm feeling good.

    I plan to continue eating moderate amounts of dairy until I start having problems because I neither want to nor can take the time to prepare as much meat as would be recommended if I couldn't get my protein from stuff like cottage cheese and yogurt.

    Do either of you know why vinegar isn't allowed on the diet?

  12. I was recently dx with celiac by a biopsy in dec'07. I have been gluten free for a couple of months now, working out and eating health and I still am dealing with the stomach issue. I have a weight problem from gluten and was hoping things would straighten out now. I have always had a constipation/belly problem and things are not getting to much better. I can wake up in the morning sometimes and may belly is noticeable flatter, but throughout the day it gets bigger and bigger. I was on zelnorm for IBS and that worked beautifully, but like all other good medications, they took it off the market and now I am stuck again. The more fiber I eat the worse I am. It is nice to hear on here that others have the same problem.




    If you are C, you will definitely bloat. I find that if I don't go every.single.day, I bloat immediately. Also, I was on Zelnorm as well and loved it, so my doctor put me on Amitiza, which I also love. That and lots of strong coffee every morning make my life much easier.

    Hope this helps!


  13. IMO, the newbie anger is normal.

    In fact, I've been gluten-free for two years now (on 4/17 !) and I still go through bouts of anger. Mostly anger at people who have other diseases and can cope with them more easily than us celiacs.

    It gets better, though. Once you experience truly feeling normal for an extended period of time, the diet becomes worth it and the anger pops up less frequently.

    Hang in there :)

  14. Corn-free is SO much harder than gluten-free, even though I've now been corn-free for a year.

    Does anyone know if Celestial Seasonings teas (labeled gluten-free) are ok to drink with a corn-intolerance? I *think* they are not my problem, but I've been sick on and off for the last 2 weeks, which just happened to coincide with when I started drinking them.

    I also bought some Sara Lee smoked turkey breast at the deli on Friday, but I asked them to clean off the slicer and the ingredients looked ok. Wonder if it could be that....

  15. I'm a big believer in cooking enormous batches of soups, stews, and casseroles on the weekends and freezing into individual plastic containers. For lunch each morning, I simply grab a container from the freezer and go.

    If I have a big cooking weekend, I can literally go months without cooking again.

  16. An educated guess to why our prepackaged stuff is higher calorie is because it's generally much higher fat, which masks the taste of gluten-free ingredients. :lol:

    Limit packaged goodies - the gluten-free versions aren't any better for you health-wise than the regular versions are for regular people. Eat clean - whole foods, less sugar, etc. and save packaged treats for treats.

  17. I think I've found my chocolate chip cookie recipe! I underbaked them some (even pre-gluten-free I always tended to underbake things because I like fudgy brownies and melty cookie bars, so it's no surprise that has carried over!) and so they didn't stay together well on the night I made them, but the next day, when they were room temp/cold (it's gotten colder here already), they held together pretty well and were soooo much like my beloved toll house cookie bars!

    Thanks so much for posting this!

  18. We just made this today, in preparation for our Thanksgiving. We had been planning on holding a "Thanksgiving in October" today and had invited 8 people, but we had to cancel on Friday, as I got extremely sick. I still feel pretty darn awful, but we wanted to try this recipe out, so my husband, as he does most of the cooking anyway (he likes it whereas I tolerate it), made some with my assistance from the couch.

    Gluten Free Stuffing (Shauna James Ahern)

    2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled (we used 1 loaf Kinnikinnick white sandwich bread, thawed, and cubed and then toasted in the oven on broil for a minute or so on each side)

    2 large ribs celery, medium diced

    1 large yellow onion, medium diced

    2 tablespoons good olive oil

    2 tablespoons garlic, finely chopped

    1 tablespoon fresh rosemary, finely chopped

    1 tablespoon fresh thyme, finely chopped

    1 tablespoon fresh sage, finely chopped

    1 cup chicken stock

    1 egg yolk

    1/2 teaspoon salt

    1/2 teaspoon pepper

    Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That's a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

    Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

    Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425