I am a registered dietitian living with and specialized in celiac disease. My goal is to help fellow celiacs stop fearing food, find freedom with gluten-free living, and feel better in their gluten-free lives.
I'm three months in and after a family vacation trip last week I'm really struggling with Dining out grief. It's hard, I just don't eat out as I also react to corn, rice and oats and can't have almonds, dairy and eggs.
I succumbed to eating chocolate today, it said may contain gluten, my big mistake . I’ve never been glutened like it, the pain in the tummy set in along with leg burning and leg cramps. The tummy pain was the worst I’ve experienced, I’ve been rolling around in bed for the last few hours, haha thinking what in the hell have I done. 😳 The bile coming up was just awful. I’ve been accidentally glutened before, and it’s mostly been stomach cramps awful fatigue headache and.brain fog. I’ve learnt my lesson and it’s been a hard one 😉
I’ve decided to focus on spending time with family and friends and the benefits of social time versus the actual food I can eat. No, there’s not nearly as many food choices at restaurants now, and that sucks, but at least I’m usually able to find something and still get out with friends. It really helps if your friends are flexible and let you choose the restaurant.
Something I’ve noticed about gluten free people is all of your eyes look very bright and you speak like there is no delay between the brain and the lips! I am on day 4 now of being gluten free and though I’ve always eaten pretty healthy, I cannot even believe the difference I feel already. I am so excited.
I tried no oats for six months after going gluten-free and then had one large serving with no other foods and had a different but terrible reaction so they were labeled gluten-free also
I really needed to hear "we are just trying our best to manage our risk" no matter where we eat. Being only 2 months into my diagnosis this just helps to hear. Thank You.
With it being so new I'm definitely in the camp of it's taxing to be worth it. But I also react to corn, oats and rice like I do gluten so it cuts out even more choices.
@@31jac holding space for you! I can totally understand feeling like it’s not worth it when you’re only 2 months in AND you react to corn, oats, and rice! I didn’t tolerate dairy, corn, soy, early on in my diagnosis and it definitely complicated things even more! It sucks to have more to ask questions about
I’m fine with being called a celiac, especially in the context of talking about celiac disease, gluten, gluten free, food, etc. I prefer succinct language. If the conversation is about something else, then there’s no reason to bring it up.
This is interesting,... what about rock salt / sea salt??? i use mediterranean sea salt almost every day. gluten is not an allergy for me. it's a disease DH AND DH you are a celiac aswell.
It is very offensive actually. There is a huge difference between saying someone IS psychotic, than a person HAS or suffers from psychosis. It's factually incorrect to say someone IS schizophrenic, because they ARE human. Yes, you HAVE gluten free needs, because you HAVE Celiac. You are not Gluten free needs. It is actually as silly as saying I AM the flu. I AM Covid. I AM Cancer. It's also just bad grammar. Are you a heart attack? A human who has a disease. You are not a disease. Let me give more examples comparing two sentences that are 100% equal. 1. I am disease. 2. I am celiac. I hope that helps you see the problem. If not, the ones below should help. I AM Cancer. I have cancer. I am a broken arm. I have a broken arm I am Aids I have Aids I am gangrene I have gangrene. I am a STD I have an STD I hope that helps.
I read it about pepper recently, too. Same reason given-shared cargo containers. This was on social media, and she said she had a reaction to pepper because of it. I thought it sounded unlikely.
It makes it so tricky when someone says they reacted because I never want to discredit their experience AND there are SO many variables when it comes to reactions to food.
I have heard that the holiday versions aren't GF because of the line it goes through in the warehouse. so cross contact is HUGE. I know, I've been there!
So I checked the Cargo Handbook, and here is what it says about Salt in shipping containers. "When stowed in containers a high standard of container preparation is required, ensuring the interior of the container is absolutely dry and clean. It is important the bags are of good quality and not stowed with goods that might emit moisture. As protection for the container, it is recommended that an innerliner is fitted." Apparently they can't just ship it in a container without a liner, because the salt interacts with the metal and causes the container to rust. I am NOT an expert in this area. I just read a World Cargo Handbook. A good portion of the time, the salt is in bags also. But it made sense that they would not ship salt in a metal container without protection.
Go careful while mentioning Salt as GF. Yes, this is naturally GF however the mass shipping that now happens some of the Salt company's are labeling up containers 'may contain Gluten', Pepper corns as well. Usually salt is moved around the world using Grain vessels and not cleaned out between use.
When you use a dented mold over and over this defect is shown in every replica from said mold. Over time this molds defect invariably gets worse. So too, the defects from the beginning of time. Each generation seems to become more effective, weaker and reliant on scientific (combined with medical) intervention to live longer and healthier. There is hope. Very soon all of our illnesses and defects will be restored to perfection. No more sickness, suffering and death. Eternal life happy and healthy and in peace.
Great question! I wouldn’t say there is one symptom that most people suffer from. It’s very dependent on the person. Some people get stomach pain, others vomit, others experience swift diarrhea, headaches, joint paint, and some people get no noticeable symptoms at all (though this video was geared towards those who get noticeable symptoms)
TLDR: I think it *can* be a piece to the puzzle but it is not the final piece. I'm not a diagnosing provider but I have not seen it recommended in any research studies or clinical guidelines. From what I know of this test, it does evaluate for biomarkers known to be related to celiac but it does not completely eliminate the diagnosis. Many celiac's have negative labs but meet genetic criteria and have biopsies of the duodenum that meet celiac diagnosis criteria. So you'd still want to make sure you're completely eliminating celiac as a diagnosis. Additionally, it's said the Cyrex 3 tests for biomarkers that are related to gluten intolerance, however, as far as I am aware, biomarkers that accurately identify gluten intolerance have not clinically been identified yet. Yes, the test COULD measure an elevated immune response associated to gluten (that is how most food intolerance tests work) BUT in some cases measured immune reactions have actually been linked to tolerance not intolerance so it's not foolproof hence the lack of a clinically identified biomarker for gluten intolerance. I.E. Food intolerance labs in general, don't definitively mean you are intolerant but are more evidence to consider eliminating foods with your healthcare team and reintroducing them to assess tolerance.
My brother, who has celiac disease, is one of those that doesn’t get an immediate reaction if he ingests gluten. This means that he’s not what you describe as hyper-vigilant. He has, though, gone from a strapping 6ft 4in rugby player type to a bent over old man who walks with two sticks, who has heart failure, diabetes and neuropathy. He’s literally crippled.
I'm quite devastated to know that gluten is bad for my blood group, even though I've been eating bread containing gluten all my life & I was confused & angry that my stomach kept on bloating up & I couldn't understand why until recently..
Be kind to yourself? Almost impossible when you're exploding from both ends for up to 3 hours or more. And the complete twist my insides do. The weakness. Then the temperature disregulation. The chills. The panic. The pain. It's sheer hell. I only have to be right 100% of the time.
thats the problem its too many sources im gonna go with this lady i just found her and if she is a registered dietician im rolling with her yall people are making this hard
I've been dealing with Celiac for 16 years and I had to have a gluten-free environment including only my stove is used for cooking gluten-free food also my refrigerator gluten-free food I do not allow any gluten in my home I stopped eating in restaurants over a year ago because of cross-contamination and constantly getting sick it's best to eat home and make your own food I think it's wonderful that you're sharing the information to help people with celiac disease
Cannot tell you how my intelligence was insulted by this video. I am in Functional Medicine, research writer, published, almost losing my life to undiagnosed Celiac 8 years ago which caused my adrenals to fail. For some "dietician" trying to convince people such as myself who could easily end up in the hospital or worse from even trace amounts of gluten entering their body they are being too hyper vigilant and careful, is so incredibly offensive. Obviously you have never once suffered the pain we do. I have non classical, so my brain swells and actually lose my hearing the pressure is so great in my head. I also go into a state of deep depression which can take a week to get over. So for you to suggest we should relax going to someone's house or a restaurant, putting our lives in the hands of strangers and enjoy food we have no assurance of their knowledge of preparing gluten free food, is just so wrong. We have walked among the uneducated far too long and unless you have Celiac, you simply cannot understand or empathize what we go through. So please do not treat us in a condescending manner as you did in this video by trying to convince us we have a mental issue when it's actually intelligent preparation and self preservation.
The convection oven surprised me, now I wonder how to safely clean mine so I can safely use it, I have never cleaned it before because I didn’t think it needed to be, until now.
Thank you!! I struggle with acceptance, I am fine for a while then I revert back to the other stages and I then I am fine again. At least I know it is normal.
