My wife and I joined the club after one of our sons, about fifteen years ago. Since then more family members joined, including children and grandchildren.
I’m amazed at the diversity of symptoms. No one has the same symptom set. Some are more gastro-related, some more neuro, some more severe.
GF food is much more available now than in 2009. During a 2020 vacation, however, we did discover that Rapid City, SD appeared to be nearly devoid of GF food (maybe we went to the wrong stores). We survived because my daughter packed a “celiac survival” suitcase with food.
I second canyon Bakehouse products (wish they still had blueberry bagels).
@yellowdoggirl1
It’s a worry. Having been diagnosed with Celiac for about 16 years, I’ve gone from being chained to my kitchen because eating out was impossible, to feeling pretty darned good about my options. I have done river and ocean cruises and been able to eat safely. I have an app that explains Celiac in a dozen different languages and the server will read, and has always nodded enthusiastically and returned to the table with a gluten free menu, or even the chef. Celiac is broadly recognized in most of the world as a disease that requires rigorous dietary restriction. What a difference the past nearly two decades has made.
I would be very surprised that any retirement facility or assisted living facility could not accommodate something so basic as special diets. If they don’t then it is not the right living situation for you.
Locally we have a service called (patronizingly) “A Place for Mom.” The different facilities pay for the service. You can call and talk to them and give them your requirements and they will do the legwork. I hope they have something like that where you live. But regardless, don’t settle for less than you deserve. Eating is fundamental to good health.
Thank you, Patty, for the good suggestions. Maybe a place for Mom would be a good place to start. The facility we visited flat out said they could not accommodate a gluten-free diet for celiac disease and I know it's always complicated because we are vegetarians. I have tried eating fish and I just can't do it anymore. It has been 50 years or more so it's a pretty ingrained habit, no pun intended.
I do think if we didn't have the combination of celiac disease and lacto-ovo- vegetarianism we'd have a much easier time.
Anyway, I have read about the difficulties of eating while hospitalized and the struggle with a search I am only barely beginning. It will be interesting to hear what others have to say, if anything. Thank you again!
We have tried Schar and found many of their products very tasty. However, for breads we prefer Canyon Bakehouse. As a bonus, sometimes the Wal-Mart near us has Canyon Bakehouse for $5 a loaf (versus up to $8 elsewhere)
BTW, I’ve forgotten what gluten products taste like as well. Several years ago I noticed that when I saw an ad for a gluten product I wasn’t associating it with food.
Life is interesting when 90% of the grocery store is irrelevant.
@oldretiredguy Isn’t that the truth? I have no trouble cruising by the pastry section, but curiously, I am really irritated when they put gluten in something I used for seasoning for decades. And I miss good Cajun roux. I haven’t perfected gluten-free étouffée.
The time that I spend reading labels is time I’ll never get back!
Primarily for those that live at high elevation, most GF pasta gets gummy quickly. The GF pasta closest to wheat pasta is hemp pasta (high Omega 3, fiber, and protein, no "medicinal" stuff). Texture very similar and it has a nutty flavor. Also, Ethiopian Injera bread is GF (unless they add gluten), made from fermented teff flour. Easy to make (add some psyllium husk to get gluten-esk stretch). Being GF is much easier than 10 years ago, but we always have to be vigilant. I got glutened from a "GF" group meal on a bike tour last year. I had a cytokine storm going when exposed to covid from a fellow cyclist. The covid took 10 day but the long covid took 8 months to recover from. I canceled the next bike tour when the director said "I'm sure there is something you can eat" at the microbrewery. Not.
I found out about 5 years ago that I have Celiac. Before that it was not a pleasant experience. It took time to adjust but my wife has done a great job. I have the app on my phone that when in doubt I scan the product. There is nothing that I crave that we can't find gluten free. If I'm in doubt I have no problem turning it down, not worth it for sure. It took alot of researching but well worth the time. I'm big on the "treats" and there certainly is a lot of them out there. Best to all.
I also have Celiac. I was first found to be lactose intolerant. Years later genetic testing showed Celiac. I enjoy the diet as I prepare my own food. It was harder before I became a widow but I tried giving my husband foods he liked and sometimes I had to prepare 2 meals to be able to do that and not cheat!
I have learned about what Celiac unchecked can do throughout the body the hard way. Having read ingredients, I prefer to stay away from gluten free products that are substitutes for treats. Each of us have some similar and some different responses to different ingredients. I have found it takes detective work at times to uncover what has caused an unwelcome reaction. I do know I am at my best when I am careful about what I eat.
@barbbielor
Oh! You are good to avoid those gluten free treats. Sometimes I just want an Oreo!
I was diagnosed in 2008 and back in “the day” gluten free bread was the consistency of cardboard. Heavy, dense, flavorless stuff. I am so grateful for the variety of products one can buy today and still maintain rigorous adherence to the diet.
I’m frankly surprised that more restaurants don’t adapt recipes to make sauces gluten free. If one can avoid cross contamination by avoiding places that are oblivious or the cuisine is dependent on gluten ingredients, you can enjoy more than a salad.
Progress!
As a Celiac, eating gluten free is an essential.
We also know that as we age, Celiac or not, our bodies are less able to digest gluten.
Would it not follow then, that long term care facilities provide a full, gluten free menu?
Sadly, regular, glutinous meals are the norm!
A problem as I inch closer to this living requirement!
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@oldretiredguy
Have you tried Schar breads? I’ve had Celiac so long that I don’t really remember what gluten tastes like, but to me the Schar products are very good. The texture isn’t heavy and the flavor is good.
https://www.googleadservices.com/pagead/aclk?sa=L&ai=DChcSEwidrtKAkuCFAxVybn8AHY1MAmQYABAAGgJvYQ&ae=2&gclid=CjwKCAjwoa2xBhACEiwA1sb1BPJFgxq4EtALpTHqBxVrh-bRO6Zw5WOTYpzvaAU8dqawtmifYzi1fRoCLUQQAvD_BwE&ohost=www.google.com&cid=CAESV-D26QgTCyFI6MV8wlrTAXArol7TPOiaQ6LcqiBHnd8PMryRgz7KNyYTg6iAF2AOoOg3gZCv73MR07DikHo8IcobuoFA3jEkfXZ_fJc1FfPpuXXEEAS9ww&sig=AOD64_2fxfOhr3UtlSQr8M4aAI85EXeJYw&q&adurl&ved=2ahUKEwj-4smAkuCFAxX33skDHZ_ODeEQ0Qx6BAgEEAE
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1 ReactionThank you, Patty, for the good suggestions. Maybe a place for Mom would be a good place to start. The facility we visited flat out said they could not accommodate a gluten-free diet for celiac disease and I know it's always complicated because we are vegetarians. I have tried eating fish and I just can't do it anymore. It has been 50 years or more so it's a pretty ingrained habit, no pun intended.
I do think if we didn't have the combination of celiac disease and lacto-ovo- vegetarianism we'd have a much easier time.
Anyway, I have read about the difficulties of eating while hospitalized and the struggle with a search I am only barely beginning. It will be interesting to hear what others have to say, if anything. Thank you again!
-
Like -
Helpful -
Hug
3 ReactionsWe have tried Schar and found many of their products very tasty. However, for breads we prefer Canyon Bakehouse. As a bonus, sometimes the Wal-Mart near us has Canyon Bakehouse for $5 a loaf (versus up to $8 elsewhere)
BTW, I’ve forgotten what gluten products taste like as well. Several years ago I noticed that when I saw an ad for a gluten product I wasn’t associating it with food.
Life is interesting when 90% of the grocery store is irrelevant.
-
Like -
Helpful -
Hug
4 Reactions@oldretiredguy Isn’t that the truth? I have no trouble cruising by the pastry section, but curiously, I am really irritated when they put gluten in something I used for seasoning for decades. And I miss good Cajun roux. I haven’t perfected gluten-free étouffée.
The time that I spend reading labels is time I’ll never get back!
-
Like -
Helpful -
Hug
1 ReactionPrimarily for those that live at high elevation, most GF pasta gets gummy quickly. The GF pasta closest to wheat pasta is hemp pasta (high Omega 3, fiber, and protein, no "medicinal" stuff). Texture very similar and it has a nutty flavor. Also, Ethiopian Injera bread is GF (unless they add gluten), made from fermented teff flour. Easy to make (add some psyllium husk to get gluten-esk stretch). Being GF is much easier than 10 years ago, but we always have to be vigilant. I got glutened from a "GF" group meal on a bike tour last year. I had a cytokine storm going when exposed to covid from a fellow cyclist. The covid took 10 day but the long covid took 8 months to recover from. I canceled the next bike tour when the director said "I'm sure there is something you can eat" at the microbrewery. Not.
-
Like -
Helpful -
Hug
4 ReactionsI found out about 5 years ago that I have Celiac. Before that it was not a pleasant experience. It took time to adjust but my wife has done a great job. I have the app on my phone that when in doubt I scan the product. There is nothing that I crave that we can't find gluten free. If I'm in doubt I have no problem turning it down, not worth it for sure. It took alot of researching but well worth the time. I'm big on the "treats" and there certainly is a lot of them out there. Best to all.
-
Like -
Helpful -
Hug
2 ReactionsI also have Celiac. I was first found to be lactose intolerant. Years later genetic testing showed Celiac. I enjoy the diet as I prepare my own food. It was harder before I became a widow but I tried giving my husband foods he liked and sometimes I had to prepare 2 meals to be able to do that and not cheat!
I have learned about what Celiac unchecked can do throughout the body the hard way. Having read ingredients, I prefer to stay away from gluten free products that are substitutes for treats. Each of us have some similar and some different responses to different ingredients. I have found it takes detective work at times to uncover what has caused an unwelcome reaction. I do know I am at my best when I am careful about what I eat.
-
Like -
Helpful -
Hug
3 Reactions@barbbielor
Oh! You are good to avoid those gluten free treats. Sometimes I just want an Oreo!
I was diagnosed in 2008 and back in “the day” gluten free bread was the consistency of cardboard. Heavy, dense, flavorless stuff. I am so grateful for the variety of products one can buy today and still maintain rigorous adherence to the diet.
I’m frankly surprised that more restaurants don’t adapt recipes to make sauces gluten free. If one can avoid cross contamination by avoiding places that are oblivious or the cuisine is dependent on gluten ingredients, you can enjoy more than a salad.
Progress!
-
Like -
Helpful -
Hug
3 ReactionsDiagnosed with Celiac Disease 3 years ago by Endoscopy.
Changed my whole life.
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Helpful -
Hug
3 ReactionsAs a Celiac, eating gluten free is an essential.
We also know that as we age, Celiac or not, our bodies are less able to digest gluten.
Would it not follow then, that long term care facilities provide a full, gluten free menu?
Sadly, regular, glutinous meals are the norm!
A problem as I inch closer to this living requirement!
-
Like -
Helpful -
Hug
2 Reactions