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Monday, August 19, 2013

I have just completed day 5 of trying to be gluten-free. I was at the doctor's last week, we discussed how I've been feeling, he had several suggestions about what could be wrong so I had blood work done Friday, 8/16, before beginning this new way of eating. One of the problems he suspects is a gluten intolerance, so he said I had nothing to lose trying to be gluten-free until my next visit (3 weeks). Between the blood work and the change in eating, he hopes to have an answer for me and help me begin to feel better.
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    I found that when I avoid gluten I feel much better. I took a test and found that I was borderline gluten intolerant. Since then, I have tried to limit the gluten I eat (unlike Celiac's I can eat gluten, but just not that much). It is pretty easy to do, actually, if you are gluten sensitive, not gluten intolerant. if you need bread and crackers in your diet you can find gluten free ones. I like rice crackers I buy at Costco. And I buy Bob's Red Mill Oats that are gluten free for my oatmeal. And other gluten free cereals, too.
    So I have found a way to avoid gluten without the crunchy cereal and crackers. I find that I don't like gluten free bread that much, so it is just better to skip it.

    Let us know how it goes!
    1634 days ago
    I hope that you feel better with the changes. It can be intimidating at first, but in general, if it is pure food, not altered by manufacturing, it is likely OK...wheat, rye, barley and oats are generally tweaked before they get to your plate, and are not safe for most gluten intolerant people. BUT, fresh fruits, vegetables, most dairy, most meats, unless marinated or 'tweaked' are safe.
    After 42 years of symptoms, a doctor suggested trying gluten free for me. Finally, at age 62, I was living a new life. Good luck!
    1642 days ago
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