Gluten Free Ladies

gardengumby

I stay away from gluten, but to be honest - I don't think my problem is actually gluten.  I am allergic to wheat.  Gives me asthma.  I used to cheat regularly, as I don't think there's anything made out of wheat that I don't LOVE!!!  but I just can't do it anymore, as I ache so much more.  Just asthma, I guess I could live with - asthma and aching put me over the edge.

debbie6122

Kaara- As you can tell from the dinner thread i cheat more than i should lol

debbie6122

Gardengumby- Funny you should mention that i too have severe asthma have ended up in the hospital from it, but i get really weezy when i eat it too, i use to work at a place in hawaii that had a brewery on the days they brewed certain beers i would have asthma attacks it was when they did the strong wheat ones took me a long time to fiqure it out.

gardengumby

Debbie - how did you like living in Hawaii?  We're thinking of trying to retire there...  which island did you live on?

MariannaLaFrance

My doctor asked me how many times I was going to deal with the side effects before I learned that it's just not worth it to cheat!! So, in the past year, I have cheated 3 times, and have probably been accidently glutened 3 times. NOT WORTH IT!!! Ha! But I really, really miss some foods. 

debbie6122

Gardengumby- We lived at Discovery Bay right on the ocean it was beautiful and really miss it, the only reason why we left is b/c DH got a good job offer on the mainland he couldnt refuse. We still go back there every year to visit my sister and friends. Its a good place to retire thats our goal too. This was in honolulu close to waikiki. We like being around people but all the other island are great too just depends on what you want, if you want laid back i would suggest kuai or maui.

Maianna- There are foods that i would hate to give up one being chocolate lol

Kaara

Of all the Hawaiian Islands, Kuai and Maui are my favorites.  If I had to choose a place to retire it would be Maui because it seems to have the best of everything!  Kuai is the most scenic to me.  When we went there we took the helicopter ride along the Napali coast and it was like being in Heaven!  Actually, there are no bad places in Hawaii, but I wouldn't want to live in Waikiki...too commercial.

debbie6122

Kaara- My DH and i are people watchers and love wakiki just for that reason, we like the excitment and action of it all lol!

Denise-G

I developed an allergy to wheat during chemo - first noticed it with A/C and it continued during Taxol.   Didn't know why I was getting such severe coughing, mucus, etc.  Neither did my MO.  We all thought I had a bad sinus infection.  But I started noticing after eating wheat products, especially pizza, I would cough so much I would have such severe phlegm I was almost choking.  I weaned myself off of wheat, and within a week, I started feeling better.

MO was amazed I figured it out.  They want me to go to an allergist when I feel like it.  Two Chemos left, a year of Herceptin, and rads.  Allergist can wait.  In the meantime, I am learning.  Not sure if it just wheat or gluten or what.  The other night had Chinese.  Started coughing.  Could tell they used flour for thickener. 

I am a novice but learning quickly.  It is not worth the cheating as the symptoms are terrible for me!  Thanks for this thread and info!!

Kaara

Denise - I try to stay gluten free most of the time, but when I do have something with flour, I get something in my throat and have to clear it a lot, like a post nasal drip, so I guess it's caused from the gluten.

When we were in Arizona, there were so many restaurants that had gluten free options on the menu..made me wonder why they aren't everywhere.  We asked our italian restaurant here in Fl if they had gluten free pizza crust and they said yes, but it wasn't advertised...WTH...why not?  I told them if they let people know they had gluten free pizza and pasta they would get a lot more business.  Why does it have to be a big secret? 

luv_gardening

I tried going wheat and gluten free for 3 months till last Xmas.  I was hoping it would resolve a skin condition.  In the last weeks I realised I had been having a cappuccino each week while out with my mother and the chocolate on top may have included glucose from wheat.  As soon as I started eating wheat again my skin condition flared up badly.  So now I want to start again but it's so hard to stick to it, especially when away from home.  I never bother with gluten free flours or pasta, but do eat some occasional gluten free products for a change.  I basically just give up breads etc and stick to rice, quinoa and unprocessed foods.

MariannaLaFrance

JoyLiesWithin,

You are correct.... it's so difficult to stay GF when away from home.  I carry nuts with me wherever I go, in case I get hungry.  I know every taco joint between my home and my kids' school!  I will always choose a Thai, Vietnamese, or Mexican restaurant when we go out, as I know that I can eat GF fairly easily at all these places.  I went to Las Vegas last week, and I definitely got "glutened" while there.... am now starting to feel better from that.  

And, a few times, my appetite has gotten the better of me, and I've eaten a brownie, cake or cookie, but I pay a price so high that I usually stop and reflect now before choosing to do this! 

Anonymous

Marianna

BEWARE of the sauces - most SOY is made with wheat, also the tacos - I get TEFF wrappers at my whole food co-op, they're delicious.  No gluten.

luv_gardening

I also carry dried fruit and nuts which I keep in the car.  I don't eat meals out much but every visit to friends and relatives, plus meetings and entertainment breaks supplying snacks always has tempting cakes etc. I try not to eat them even when I'm not gluten free due to all the unhealthy sugar, fat and flour.

I guess once I get started it will all be easier than I remember.

dlb823

I'm curious what you all do when you're planning to stay at someone's home.  How do you speak up to avoid being faced with meals that are heavy on wheat?  I always ask houseguests ahead of time if there are foods they avoid, but not everyone does, and I really don't want to have to worry about it.  But I don't want to be thought of as overly picky.  I know I could blame it on the bc, but I don't like raising that issue either.     Deanna   

3monstmama

A question if you don't mind:

I have also read the articles contending that it is Modern hybridized high gluten wheat that is causing people problems because of the much higher levels of gluten than humans have been eatting before.  I find this argument logical. 

I'm curious if any of you have tried any ancient grains, or heirloom grains, to see whether you have the same symptoms as you have with modern mass market stuff.

For example in our house we cook whole grains like Khorasan wheat or Kamut, Tibetan Barley, and farro.  BTW all are available as flour so could be used for pasta making.   Have any of you tried ancient grains such as these to see if you have the same reaction as you might to a bowl of pasta or a loaf of french bread?

Thanks1

madpeacock

I have been gluten free for about 2.5 years. I also have autoimmune issues and my integrative med doc suggested I try gluten-free to reduce internal inflammation. For over 20 years I had terrible problems with eczema on my hands. It wasn't until I went GF that it started to clear up and now it looks like I never had it!

I had the IgG test last summer and oddly enough, I had NO sensitivity - as in scored a zero - to any wheat products. Huh. However, turns out I was highly sensitive to eggs and all dairy and moderately sensitive to about five different nuts. So, I dropped all of those for six months. Now that's a hard diet. I went back to my doc for new antibody testing, and after all of that effort, my antibodies dropped a whopping five points. Bleah. When I was originally diagnosed with Hashimoto's my antibodies were 1000+. Now they've been in the 400s for over a year with no significant change. I've added eggs and some dairy back to my diet since it didn't seem to make a difference and I did not FEEL any different. I have found myself cheating on the gluten recently as well. Guess I'm a little tired of fighting...

I don't eat junk or processed foods and mostly eat organic, as well as very little sugar and no artificial sweeteners, so I have a clean, healthy diet. Just feeling a little discouraged about the whole process recently, esp. after the BC diagnosis. 

Sigh. 

dlb823

3monstmama, I think there's a lot of truth to the suggestion that GMO'd wheat may be the problem. I have an extremely high (bordering on celiac) sensitivity to wheat, but I've noticed that I can occasionally eat just a little Kamut pasta and some bakery breads that use "certified Organic hard Montana wheat" without nearly as much intestinal distress.    Deanna

Sherryc

And ladies remember a Wheat allergy and a Gluten intolerance is two different things but basically the same diet.  So I wonder if the anceint whole grains would not have the gluten in them that the newer grains have?  Yet even the anceint whole grains would still be considered wheat. But then again maybe all the modifications made in wheat is what is causing wheat allergies.  Things to ponder.  DH is allergic to wheat so we try to stay away from it.  If he gets a little it does not bother him.

hrf

Has anyone read the book, "Wheat Belly"? The doctor who wrote it believes that modern wheat is the source of many of our health problems.

MariannaLaFrance

HRF and 3MonstMama,

Yes, I have read Wheat Belly, and I am thinking the author is correct in his theory. It makes sense, as there are more and more people being diagnosed as celiac or gluten sensitive/intolerant. (still don't know difference between sensitive or intolerant),  As for the ancient grains, I have not tried them, mainly because I don't want to deal with a flare up.  I did have a beer that was supposedly wheat free, but apparently barley has gluten in it as well.  It tasted GREAT to me, since I have not had a beer in almost 2 years, but I did have a few digestive issues the next 2 days. My issues always seem to crop up 2 days after exposure.

I avoid soy sauces, and only use corn tortillas when I go to Mexican food restaurants.  I keep a bottle of Tamari in my fridge.  I really don't eat out a lot, either, but there are those rare occasions when I get so tired of preparing foods at my home, or when I am SO HUNGRY for beef that I can't control myself.  I don't make a lot of beef at home, so occasionally I get a mad craving for meat.

fredntan

Hi everyone,



My new integrated holistic Dr suggested i might want to consider going gluten free to help prevent recureance.I'm not celiac or anything as far as i know. I just finished tx.



I am going alk the way vegatarian/organic etc. Our kids are vegetarians, so it woukd probably be easier



What do youll think? I will do anything to prevent it coming back. I am probably going to be driving myself crazy. I would rather be crazy than have bc.

Kaara

If you really want to insure that there is no recurrence, go vegan, which means no dairy as well.  My friend has completely put her Mysthenia Gravis in remission with a vegan diet.  It's remarkable!  She didn't do it all at once...they went vegeterian and then vegan after that.

hrf

I think organic is just as important. My naturopathic doctor says she has a lot of young women who are vegetarian who have been diagnosed with breast cancer. She wonders if it's the pesticides on the food that are to blame.

Tol

Apologies if I am repeating info as I haven't yet had time to read the entire thread.  I have been mostly gluten-free for several years and Seriously gluten-free since December.   BC diagnosis was this fall. 

RE:   multiple versions of the issue.   Celiacs,  Non-Celiac's gluten intolerance,  and Wheat allergy are three different possiblities that I am aware of.  My understanding is that Celiac sufferers and Wheat allergy sufferers have to be way more concientious about contamination... though each individual's milage may vary.  

RE:  eating out.  It has gotten much easier, even over the past couple years, if you are able to tolerate food made around other wheat products.  Many of us can't-  I seem to manage. Sit down restaurants have options but the wait-staff are often pretty clueless about what gluten-intolerance means so you have to be ready to be that fussy customer and ask many questions.   But alot of fast food places now will do non-sandwich versions like Jimmy John's subs (lettuce wrap any sub),  Subways (salad version of any sub), Chipotles (burrito in a bowl)  etc. But they are prepared on the same counters as the subs so it depends on your sensitivity level.  Thai food and Vietnamese are mostly rice noodles, but  you have to ask as they have some wheat noodles.  Chinese food is almost always wheat noodles, and there is wheat in almost every sauce.  I personally find it impossible to eat at a Chinese restaurant.   Sushi is always a good gluten free option showing up all over the place-- but skip the soy sauce. .

RE: eating at home.  Having tried many breads,  I agree Udi's is the winner for substitute bread.  II like it better than the bread I make at home. Whole Foods has a large variety they now carry as does Trader Joes.   But it is cheaper to make  your own.   If  you are going to make alot of bread on your own, then it is worth investing in a bread maker.  Alternately there are non-raised quick breads:  like banana bread that can be made by substituting a gluten free flour mix.  Bob' Red Mill sells some and is carried in many large groceries,  I find it here in Pittsburgh.  I have the good fortune to have a Gluten Free bakery near my house "Glutteny" that makes a good version (I believe they have started selling online).  

RE:  other diets.    THere is a diet movement called "Paleo-diet" that is about giving up all grains.  Basically, they try to follow a diet closer to what our hunter-gatherer ancestors were eating. The biggest advantage is that they have alot of very good recipes.     

kimber_1616

I have been gf for almost 5 years. (already!) The first year I think was the hardest, but now it is just a way of life. Not only have I become more knowledgable, but society (and food products offered) have become a lot better as well. One thing I wanted to mention to people is I always carry pro-biotics with me. If I have been glutenized (as I call it) I take two or three and it helps with the big D. I am unsure if I have Celiac's or a wheat intolerance/allergy. I have never been tested, but I get the dermiformis herpicitis if I eat gluten and have big d and vomiting. I can actually get red "burn" marks from touching bread! I also have had an asthma attack when my kids were cooking non gf cookies. Crazy that I never used to have a problem and now have one so badly.

ATeamNana

Just jumping in here a minute to offer an alternative to soy sauce. Braggs liquid amino is gluten free. My husband has celiac and we use Braggs in place of soy sauce. Right now we are doing the 17 day diet which is perfect for us. Lots of veggies fruits and protein. Have a great tomorrow:)

DianaNM

Tamari is also a gluten free soy type sauce.

Re Paleo. I have been following the Primal Blueprint diet for about six months. Very close to Paleo, but a little more foodie friendly. There's a web site called Mark's Daily Apple that's about the diet and has many recipes as well as more current nutritional information than you could ever read. I learn something new there every day.

So, grain free and sugar free for two years and three months. Lost about 30 pounds right away, nothing since, but got rid of my reflux and pain from Sjogrens, and it helped my brain. Now that my daughter has been convinced to follow this diet, it has helped her skin, her PMS, her bloating, her mood swings. Really, it has helped her Aspergers. She gets very sick when she eats gluten, but she eats gluten free goodies that sometimes have more sugar than she needs. Which is why I rarely have them.

Dark chocolate is pretty darn low in sugar. But if I'm in need of a real treat, Whole Foods carries a cookie called "Minnie Beasley's Almond Lace Dutch Chocolate Gourmet Cookies" which are GF. OMG, those are soo good, though a bit expensive. Only 4g of sugar per cookie, first ingredient is butter! 

There's a GF flour that's really good, I think I found it at Whole Foods. It's Pamela's, out of Denver.

Yes, Wheat Belly is an eye opener. Actually, corn is not a lot better. I have read about Ancient Grains and it is intriguing. Haven't gone there because I try to get most of my carbs from vegetables.

Madpeacock, I get it. I was walking around feeling kind of superior about my healthy diet and BOOM, got diagnosed with BC. Dang. 

glostagirl

So thrilled to have found this thread.

Last fall I was experiencing extremely bad back pain, my dr. could't find a physical problem and prescribed physical therapy to strengthen my abs & back.  Also set me for scans to see if there was a mets issue. Nothing was found. 

Long story short, I wanted to loose a few pounds and stopped eating carbs.  The back ache went away first, with that gone I realized how bloated I was.  At Thanksgiving I got glutenized again and the back ache came right back!   Other symptoms were constipation and colon spasms and some joint pain.  

I also had clusters of pimple-like breakouts around my mouth.  At one point it really flared all the way up one side of my face and close to my eyes, it was not itchy, more of an intense burning sensation.  My GP, after learning of my problems with wheat products initially thought it was Dermatitis Herpetiformis and put me on steroids.  It initially went away, but when I stopped the meds, came back worse.  I was scheduled to see a dermatologist at this time for something else, although she knew of my recent issues she felt it was Perioral Dermatitis; oral antibiotics and a non-steroid cream were prescribed.  I also switched to a non-fluoride toothpaste as fluoride is often the cause. And to be safe I threw all all the facial cosmetics I'd been using at the time. The rash went away in a few weeks and hasn't come back. Yay! Marianna, perhaps fluoride is your grandson's problem.

My blood test for Celiac came back negative, and like many of you I don't want to go back to eating wheat just to get a positive diagnosis.  I know how much better I feel off wheat/gluten.  It's only been 5 months for me, I've lost a few pounds and am not experiencing the arthritic joint pain I'd had in my hips.

What I miss most.... really good pizza and a crunchy, crusty, rustic Sicilian bread or french baguette!  

Kaara

There is gluten free pizza crust...we had it at a restaurant in Arizona and it was delicious...I like it better than the regular crust because it isn't so doughy.  A local restaurant here in Fl offers it, but they wanted twice the price for using the gluten free crust which I thought was a rip off.