← Return to celiac disease: coping with change

Discussion
livetolearn (@livetolearn)

celiac disease: coping with change

Digestive Health | Last Active: Aug 10, 2012 | Replies (8)

Comment receiving replies
@paula50

hi to everyone….i am new here and just started a gluten free diet yesterday….can anyone give me tips….i have had stomach issues for a number of years now,had my GB out 2 yrs ago,helped for a ahwile,now i am back to all the bloating at night,all over sick feeling,sore joints,deppression….the only thing i dont have is weight loss….my middle seems to be expanding!!…..i hate feeling this way,icky all the time……so i took it upon myself to start with the gluten free diet….if there is another thread with just this topic please steer me in the right direction…..thanks

Jump to this post


Replies to "hi to everyone....i am new here and just started a gluten free diet yesterday....can anyone give..."

Hi Paula,
You might try celiac.com. for tips on gluten-free diet. I’ve been gluten-free for nearly ten years and there is very little that I miss from the gluten world we live in. Just had a big bowl of Greek yogurt and fresh fruit salad for breakfast.
I went breadless for several years until I found Rudi’s bread–I love their cinnamon raisin toasted with crunchy peanut butter for breakfast. Then there is Udi’s–they have a whole grain bread that’s very good for toasted cheese sandwiches, they also have hamburg and hotdog buns. Trader Joe’s carries them at a reasonable price.
Both Rudi’s and Udi’s are from Denver area, I believe.
And there is lots of pasta made with brown rice or corn. My family can’t tell the difference, once the sauces are on. There is even a lasagna, and you don’t have to cook the noodles separately—just layer ’em in with all the other ingredients and let it bake till done.
Having been born and raised on a farm, I have always loved fruits and vegetables, so that is the basis of my diet, along with dairy, meat, brown rice, and beans and legumes. I’ve seen the gluten-free diet called low in fiber, but with all those fruits & veggies, beans and brown rice, I think it’s higher in fiber than the typical American diet of processed foods.
You have to read the labels on everything and get informed on hidden sources of gluten. Who knew that soy sauce is wheat based? Or that root beer is made with a barley enzyme? And nearly all cereals have barley malt or just malt flavoring. Things like licorice sticks are basically wheat flour with color and flavoring added.
I’d suggest joining a support group locally. It’s a help in comparing notes and experiences with others, and in finding new gluten-free products and restaurants.
Welcome to the gluten-free world, and I hope you will enjoy the ride!

  Request Appointment