gluten intolerance/celiac

[Lash]

Hi all:

After having a variety of symptoms, I read an article about celiac disease. It sounded so much like what I've been experiencing. For those of you with wheat intolerance or celiac disease, can you tell me what, exactly, are some good foods to eat on this diet? Also, how long did it take for you to feel good after giving up all gluten products?
Any help at all would be most appreciated. Thanks!!!

[Queen Mab]

Check out these sites, they're very informative.

http://www.celiac.com/

http://www.clanthompson.com/index.php3

http://www.geocities.com/glutenfreetoronto/links.html

This will keep you busy quite awhile.

Good luck!

[CARLINI]

I have a very strong reaction to wheat products. I found this out through an elimination diet. It gives me a slight headache, sore throat, fatigue and it puts me in a really bad mood!!! Doing Atkins has been especially hard because allot of the low carb stuff has wheat in it, so I cant eat that either. I try to stick to meat and veggies, and avoid anything processed. I find almost all processed stuff has gluten in it. Once I cut it out, the first few days I really felt bad and my face broke out (detox), then I started to feel better.

[Celeste2]

www.livingwithout.com

[Queen Mab]

Originally posted by Celeste2
www.livingwithout.com

This is a wonderful magazine, very informative. I highly recommend it.

[KastaDiva]

Lash,

I recommend you get these two books, Dangerous Grains and The Inflammation Syndrome. My introduction to gluten intolerance was Eades book Protein Power LifePlan. Chapter 6 is about diet and autoimmune disorders, which celiac disease is, in a way. Gluten is both an inflammatory agent and an autoimmune trigger.

It takes up to 6 months for triggered antibodies to become untriggered, assuming you also have autoimmune problems, so it might take that long for you to really feel well after you stop eating gluten. And, you have to be diligent in food ingredients because so much stuff has gluten, under different names. One of those sites already listed has a gluten list, which is very interesting...blue cheese dressing could have gluten in it!

My DH is most definitely gluten intolerant, and developed autoimmune diseases because of it. He has a crippling, painful autoimmune disease similar to rhuematoid arthritis, but he's been flare-up free since Oct, 2000. We stopped the progression of his disease by eliminating grains. I have gluten intolerance, too, but I'm not even remotely as symptomatic as my DH. We both avoid cereal grains, and we eat simply....basic meat, vegetables, etc....very limited processed foods.

KD

[Queen Mab]

You never know where gluten can be hiding. Don't lick envelope flaps or stamps, many glues contain gluten. It can be in your makeup, you need to verify that your lipstick is gluten-free.

Always call companies to verify that their product is gluten-free. Eating a little is just as damaging as eating a lot.

[Lash]

Thank you all so much for yor imput. I will enjoy looking up all the articles you have mentioned. Do any of you know if not realizing you have a gluten intolerance has affected your ability to lose weight? I'm just wondering if this is one of the reasons why its been so difficult for me in the past. Again, thank you!

[Queen Mab]

When I became gluten intolerant four years ago, I gained 30 pounds.

[Lash]

Frenchmaid,
When you say that you became gluten intolerant four years ago, do you mean that you were diagnosed four years ago or you actually started to become gluten intolerant? Obviously I'm still new to this, so sorry for all the questions.

[Queen Mab]

Four years ago, I became very ill due to severe toxic exposures and I started reacting to many things in my environment, gluten included. I'd never had any problems with gluten in the past.

I've read that a severe illness, or a shock, like the death of a loved one can kick celiac disease into high gear, and I think that's what happened to me.

Luckily, I discovered in just a couple of months that I was reacting to gluten and completely cut it from my diet. If you're truly gluten intolerant (celiac disease), to preserve your health, you must be hyper vigilant to avoid consuming any. Like I said before, a little can do just as much damage as a lot.

I had my blood tested at The University of Maryland for free. They are heavily into celiac research. You should contact them and see if they are still offering the free testing.

http://celiaccenter.org

They sent me an order form, which I took it to my local lab. They drew the blood and I sent it to the university by overnight mail.

If you plan on having the blood test don't stop eating gluten beforehand or the antibodies will not show up in your blood.

[Lash]

Thanks Frenchmaid.

When I read up on celiac disease, wheat intolerance, etc., I was so anxious to see if this could be the problem that I immediately started to begin the celiac diet. I admit I feel alot better. Perhaps its just a wheat intolerance? I thank you so much for all the good information. By the way, does this mean that we are not allowed any of the Atkins products because so many have wheat or gluten in them? Have you found any that are particularly good for us?

[Queen Mab]

I haven't eaten any of the Atkins products, I follow an all natual, organic diet.

[Lash]

Frenchmaid, do you think Almond Flour would be ok to eat on a wheat-free diet? I just saw it advertised on netrition.

[Queen Mab]

Originally posted by Lash
Frenchmaid, do you think Almond Flour would be ok to eat on a wheat-free diet? I just saw it advertised on netrition.

As long as you're sure it's gluten-free. I use Bob's Red Mill, it's gluten-free.

If you're not sure about any product, call their customer service and ask. Almost all companies can tell you whether or not their product contains gluten.

[nonstickpam107]

Because of my exposure to chemicals (ex-pyrotechnician) and thyroid disease (autoimmune...Hashimoto's, and thyroid disease walks hand in hand with Celiac/gluten intolerance), I can't have any glutens. Unfortunately, I am also high IgE (HIE) so I have over 200 allergies to foods, inhalants, etc. I have to even avoid cream cheese (can contain cassein).

I DID try oats (steel cut) but can't tolerate those either. Soy that is in food can ruin an entire week for me. I'm reactive to all nuts, and very allergic to some, legumes can kill me.

I felt better after two weeks on a gluten/wheat/cassein free diet....that's when I had gone to an allergist/immunologist (finally) to have testing done. I was not aware at the time that Celiac is very prevelant in thyroid disease patients and those with asthma. Here I am, almost 50 yrs. old and it has taken until NOW to finally uncover all the allergies, sensitivities and autoimmune diseases.....wish I had known sooner.

Edited to add: Also look on packages for the tiny warnings....like "this product may contain traces of nuts/etc.". In a large plant where several foods are made, the equipment will sometimes contain allergens/glutens/nuts, etc.

Pam

[Lash]

Thank you so much for your replies. Nonstick, you must have to really search for things to eat that won't hurt you. I was wondering what you guys have found or ordered (I would like to order from netrition for the first time) that has been good for this woe that is dairy free, soy free and gluten free. Any bars or flours or...anything? I need some kind of variety. Soy absolutely kills my stomach and it seems like so much lo-carb has tons of soy in it. Anything? Again, thank you, thank you, thank you!

[nonstickpam107]

I end up making everything from scratch, and cook ahead so that I'm not tempted to eat something that might mean the Epipen and a trip to the ER.

I make what my family calls "concoctions", lol. One thing I make (and do NOT ask how much/recipe, cuz I just throw stuff together, heh heh) is strawberry whey protein powder in whipped (stiff) egg whites and coconut...mound it on buttered cookie sheets, and bake at 300 degrees for about 25 minutes....it's like strawberry macaroons, not bad and very low in carbs.

I also use flaxseed meal a lot (it's supposed to slow a thyroid down, and I'm hypothyroid, but it's a YMMV type of thing) and make muffins, and breads with it. NONE of the bars are without some type of soy, and the manufacturer's are getting pretty sneaky and list it under several different pseudonyms, like lecithin.

I certainly don't feel deprived though....as long as I take a day a week and make things ahead so that I can fill my Lazy Susan in the fridge with different snacks.

Pam

[Lash]

Sounds like you have it under control. I admire your positive attitude. I'm still at the point where I'm complaining about all the things I can't eat. Does flaxseed really taste ok? Sounds horrible.

[nonstickpam107]

The grandchildren actually eat my flaxseed muffins!! It's important to wait till the next day after making to sample these!! Also, Revolution Rolls are my "saving grace"...I even make them as french toast (again, the g-kids eat these, too!!) and add some Splenda, make them smaller, and fill them with custard later as cream puffs (I melted some sugar free Baker's choc with Splenda and drizzled over top).

See?? You can really get creative when you are hungry! Look in the recipe room for flaxseed meal muffins (Dobie muffins are good) and Revolution Rolls.

Pam

[Lash]

Thanks Nonstick,
I'm going to go to GNC today and see what I can find in the way of flaxseed. Any other suggestions in the way of what else I should be looking to buy while there?

[Lash]

Pam. I just went into the Recipe Room. Did you use the Flax Seed Muffin Variation recipe? With the protein powder? Can we use protein powder?

[nonstickpam107]

I use an all whey protein powder, and do check the ing. list for any hidden soy...some will combine it. I buy my flaxseed already ground at the supermarket in the flour aisle.

I used that recipe, and Dobie's before.

Pam

[Lash]

Pam, I thought whey was gluten or wheat. If not, what is it?

[nonstickpam107]

Here is an explanation of whey. Whey has nothing to do with wheat, and isn't cassein either.

http://www.wheyoflife.org/faq.cfm#1

Pam