Gluten intolerance/celiac disease?

[Michelle]

I've been having horrible stomach pain off and on (now mostly on) for several months now, and I finally went to my dr. on Tuesday.

She's not sure what's wrong but thinks it might be Sprue (or gluten intolerance). I am scheduled for a ton of blood work and a CAT scan on July 27th (first available appt.).

In the meantime though, I'd love to hear how you deal with it on a daily basis, if you have any tips/advice for me, etc.

I would love your good thoughts, prayers, etc as well please. Gluten intolerance wouldn't be wonderful, but it would be far better than other things I can think of that could be wrong.

TIA

[AGierald]

I don't have celiacs, but I do have a degree in dietetics, and lots of info on celiac disease. I can find my list of what you can eat and what to replace things that have gluten in them, with. Let me know if you want that, I just need to find my book

[mom2three]

Hi Michelle,

Although my family members have not been diagnosed with celiacs, my husband and both daughters have problems with gluten and I have had to learn to cook using gluten-free foods. Mainly you need to avoid wheat, rye, and barley. We also avoid oats that can generally be found in the store as they are usually processed in a factory that processes wheat. We have had success using oats from a bulk supplier. Since wheat is in many foods (including some soy sauces, some tortilla shells, and some cereal such as corn flakes via the malt falvouring), you have to be very dilgent about reading labels. For carbs we eat potatos, rice, and gluten free pasta (typically made with brown rice). I bake with combinations of flours with the most prevalent one being a mix of 2cups rice flour, 2/3 cup potato starch (NOT potato flour) and 1/3 cup tapioca flour. I have had success in using this instead of wheat flour for moist cakes, loaves, and cookies. I say moist as the gluten-free flours tend to make baked good a fair bit drier. I do directly substitute rice flour in things like spinach sqaures without problem. I have had very little sucess with gluten free biscuits and breads, but will have more time when I am at home with my new baby in the fall to experiment. You need to be aware that processed meats such as sausgaes, hot dogs, pepperoni, etc are hit or miss meaning that some contain wheat and some do not. Other meats and fish are fine with the exception of breaded fish. Some fries even have a seasoning containing wheat (we tend to make our own instead). For things like sandwiches, we tend to use plain rice cakes (and pack the filling separately until just before eating). We eat a lot of rice crackers although I will be experiementing with making my own crackers soon. Fruits and veggies are fine as well and I think being gluten intolerant has helped my children to appreciate fruit and vegetables more. We buy our bread (the best type we have had so far is Glutino brand) and we do not eat near as much bread as we used to eat. We avoid things like cream soups which tend to be thickened with flour and try to make our own. If you like cream of tomato soup, you can dilute a can of tomato paste with three cans of liquid (milk or water or various combinations - I will try 2 cans milk with 1 can water next time). Gravies, sauces, etc. should be made with something like cornstarch. ALso, check out Bette Hagman at the library - she has some good books on gluten free cooking. There are internet sites with lots of glutne free recipes as well - please E-mail me directly for the url for gluten free recipes as I am unable to post here. I hope this helps a little. All I can tell you is that my husband went from using Tums and Roliads basically everyday (along with Pepcid) to rarely having to take them. His lactose intolerance (which can happen with celiac disease) has basically resolved itself and he can have regular ice cream without havig to take lactase for the first time in several years. He has more energy as well. My older daughter's behaviour ahs improved and she no longer complains about stomach aches as much while my younger daughter who has really struggled to gain weight is finaally able to do so. The diet actually works out okay after a while - you find that it may be difficult to eat out, but that is helping us save as well. Enjoy the new learning experience.

[SewCrafty]

WOW mom2three great info!

Chelle, I hope all the tests come back just as you want them to.

I have a neighbor that is glucose intolerant and cooking today for our cookout tomorrow is an experience! LOL

[MOMMYDEAREST]

i will keep you in my prayers....and hope for the best!! good luck!!

[Strawberry]

One other thing you might want to consider.

A couple years ago dh was thought to have celiacs. We cut out flour and he felt better but the tests came back that he did not have celiacs. To make a long story short, through our own research it turns out he has some sort of sensitivity to a chemical in most flours. It is BENZOYL PEROXIDE. Mostly we know about this chemical as it is used to treat acne. It's also used in shampoos, leg ulcer creams, as well as in the manufacture of acrylates, synthetic rubber, and acrylic as a hardener of polyester, an additive to curing acrylic and artificial nails.

Why is it in flour? They use benzoyl peroxide as a bleaching agent and they say that it quickly breaks down into benzonic acid which is harmless. Personally I don't like the idea of this chemical, even if it is in very small amounts, in my food.

I tried baking using flour with no additives, and cut out any foods that contain flour and dh's pain went away. We watched EVERYTHING he ate for a year. Slowly he reintroduced store bought foods contain flour into his diet and he's fine as long as he doesn't go overboard, he found this out the hard way. It sure is easier now if he's eating out at a restaurant or at friends. It's been about 4 or 5 years now and dh is pain free.

[Michelle]

Thank you all for your information. I have been stressed out since I saw my dr, and I will be relieved once I find out once and for all what is wrong. I am hoping that will be within the next couple of weeks

[frugalvegan]

i eat spelt, rice-based stuff, there's even a gluten free beer now. yesss

[Michelle]

LOL I can do without the beer--but I would be thrilled with a GF Twisted Tea

I had the most delicious brown rice pasta from Trader Joe's the other day. Soooooo much better than whole wheat pasta (never did find one of those that I liked).

[Kimberlina]

Wishing you the best, Michelle.

I was tested a couple months ago and came back postive for some of the markers, but we have decided I was not positive "enough," meaning that the strongest marker wasn't positive and other clinical info (like gaining weight) didn't indicate celiac disease.

Anyway, I know how frustrating it is not knowing and how daunting a celiac diagnosis can seem at first. Hope you get an answer soon.

[AmyBoz]

Keep us updated, Chelle.