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FRUITBAT3's Photo FRUITBAT3 Posts: 114
2/3/13 6:16 P

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Chargail,
Also there is the gluten free cooking school. She has cooking classes online you can sign up for and do whenever you're ready. They do all sorts of bread, cakes, pizza doughs. I think each class cost $25 but you can sign up for a year and then they are cheaper. They look good. I've not had a chance to do one yet as I have small children. I'm pretty sure it's just glutenfreecooking.com but I'll check then you could see if that's for you.
Rebecca

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GFNOMAD's Photo GFNOMAD Posts: 1,520
2/3/13 3:17 P

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Please check out sticky topics. All the information you are asking for, you will find there as many have already gone through it and have written about their experiences and recommendations. just like gluten eaters, everyone likes something different.
Barb (gf 32 yrs).

Been to Tombouctou and back! Truely! (Timbuktu in English) photos and more Travel Adventures at www.flickr.com/photos/cdnnomad/sets
Recognizing Celiac Disease www.recognizingceliacdisease.
com/21.html

10 Tests that could save your life www.50plus.com/health/10-tests-that-
could-save-your-life/1676/

Dr. Alejandro Junger - 'Healing the gut' (from Dr. Oz) www.doctoroz.com/videos/3-day-jumpst
art-cleanse


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CHARGAIL's Photo CHARGAIL Posts: 11
2/3/13 2:25 P

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The hardest thing for me is getting the products to taste good. I already shop on the outer walls of the grocery store. Have my garden again, can, dehydrate, and freeze my own food. We have an Amish store close by to buy all the flours, starches, and oats I need, but some of the books I borrowed from the library have just basic information. I am not a culinary expert, and if I could find something to actually show me how to make things, like bread (gf) and it lasts, slices and taste reasonably good, I would be so appreciated, instead of being at a stand still with my weight. I go without, starve my body of that product and when I get anything to eat, it is like my body craves that. So it is the bread for me, old school, bread at every meal.

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KATE41195's Photo KATE41195 SparkPoints: (977)
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2/2/13 8:17 A

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I am a vegetarian and relied on a lot of wheat-based proteins, so that was the hardest thing for me to give up. Now I try to just focus on eating clean, healthy foods. I eat a lot of beans and lentils, brown rice, quinoa and tofu. I also really like gluten free pasta and pizzas every once in awhile. I only have a mild sensitivity, so the prepared products (like Amy's) that say gluten free are ok for me.

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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
2/1/13 10:12 A

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Welcome, good question. I lost my way in the pitfalls of feelings and came out with the resolve in place before this thing feels real. A great gluten-free book writing doc once said that denying the need for gluten-free habits is a big part of the change, really, as much as a year before some learn and fully know the ins and outs of hidden gluten places and obvious tools and tricks to adapt. Give it some time to learn truly listen to the body and time for the big choices that are required to make this work. You can delight in the fact that, so far for you, it is only ‘dairy’ and gluten.

Dairy has upwards of 41 irritating things in the matrix of the milk structure and lactose is just one of them. Gluten is deep in our culture and utilized imaginatively to use the tons of stuff subsidized by your tax dollars every year.

We learn to shop on the edges of the store. This wonderful earth has given us choices and hope. It can seem daunting but we do it. You will do it your way until these new tools feel real. Malnutrition is real and to accept new nutritional replacements of whole foods and supplements takes practice and a will to get better.

We eat at home or away with full tools and prepared planned menus that do not detract from health weight loss or the fun. That healthy weight loss doesn’t occur until the gut is closed and foods meant to fuel the body override the desire to cheat; then an appreciation for the humor of maintaining weight loss hits. (Over the lips and past the gums look out tummy here it comes!)

After a time the immune system settles down from defensive mode as the histamines decline and can feel an ‘oops’ of bad choices or cross contamination. We learn to prevent it in the future and the winning selections and better habits prevail. We are routing for you.

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Edited by: MARGIE100%PURE at: 2/1/2013 (10:39)
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GFNOMAD's Photo GFNOMAD Posts: 1,520
1/22/13 8:33 P

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Lots of good advice already posted. This is such a great team for all pitching in.
I recommend that you read our sticky topics in particular. It is a collection of years of information from websites, books how to, recipes, ideas and more.
It is really beneficial to seek out a local support group. They are immensely helpful.
Barb (gf 32 years)


Been to Tombouctou and back! Truely! (Timbuktu in English) photos and more Travel Adventures at www.flickr.com/photos/cdnnomad/sets
Recognizing Celiac Disease www.recognizingceliacdisease.
com/21.html

10 Tests that could save your life www.50plus.com/health/10-tests-that-
could-save-your-life/1676/

Dr. Alejandro Junger - 'Healing the gut' (from Dr. Oz) www.doctoroz.com/videos/3-day-jumpst
art-cleanse


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SHERYLINIOWA's Photo SHERYLINIOWA Posts: 21
1/22/13 5:49 P

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I highly recommend you see a nutritionist. They can help you to avoid a lot of the common pitfalls and tell you about foods that it may be "hidden."

I have been gluten free for three weeks now and it is hard... I was "asymptomatic" so I've never had a problem eating gluten and love anything bread-like. I baked all of our bread and muffins and buns and cinnamon rolls and pizza crusts from scratch and had spent years perfecting my recipes. Also, because I didn't have traditional symptoms, I'm not really feeling any better, so it is hard to stay motivated.

But we came up with 14 gluten-free meals based on stuff we already ate. We had to do a little tweaking, like I made homemade cream of mushroom soup and homemade cheese soup because a lot of our regular recipes called for those things.

We don't buy many of the "gluten free" products, we mostly buy stuff that is naturally gluten free.

It is good to find brands you can trust. I learned that Skippy peanut butter is ok, but not Jif. We stopped buying a lot of generics because it is hard to find information on them. Orieda potato products are gluten free, and Tostito brand corn chips. For potato chips, PopChips and the "Kettle" brand.

And ask us lots of questions. There are a lot of people here to help!

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KNYAGENYA's Photo KNYAGENYA Posts: 7,567
1/22/13 1:48 P

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It wasn't as hard to give up gluten as I thought. The hard part was looking for it in other items. I never thought of looking at spice mixes and make up. I have learned how to substitute other items. I really love rice cakes now. Welcome to the group.

" The road to success is always under construction."- Lily Tomlin


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MZZCHIEF's Photo MZZCHIEF Posts: 9,369
1/22/13 1:40 P

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Candy
To add to what the others said...
Some oats have gluten in them from cross contamination at the mill or somewhere along in the manufacturing process. So look for oats that are specific about being gluten free.
Additionally oats have a protein in them that is similar to gluten... some... not ALL... have a problem with oats as a result of this.

Also check all your pills/supplements.
For example I found gluten in my calcium pills years ago.

Many manufacturers are becoming more aware of gluten sensitivity and have omitted it from their formulas. They will clearly state that its gluten free.


The worse of it is when you eat at a restaurant or over at a friend's home and find you can only partake of one or two things being served.

Don't forget its also in Beer... anything with hops in it is suspect.... as well as anything "malted".


Once you get into a routine and concentrate on all the wonderful, tasty and nutritious things you CAN have, you'll find its an enjoyable way to live.

Welcome to the team!
: )
Mzzchief

Edited by: MZZCHIEF at: 1/22/2013 (13:41)
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NEWSGIRL2177's Photo NEWSGIRL2177 SparkPoints: (44,678)
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1/22/13 10:50 A

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I eat pretty clean and I was never a big bread fan, so I thought it would be an easy transition. It hasn't been easy! I've been good about reading labels for a while, but wow. Once I cut out gluten, I *really* had to read labels. It's shocking how much packaged foods contain gluten. So what little I did get from packages, I've had to learn to make the substitutions or seek out gluten-free items.

The hardest thing for me to give up was soy sauce. I had no idea there was wheat in it. But they do make gluten-free soy sauce, so it's just an adjustment.

Like a previous poster said, celiac.com is a great resource. No one else in my life is gluten-free, so I've had to do a lot of my own research. There's lots of information out there, and groups like this are very helpful.

-Heather

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DJ4HEALTH's Photo DJ4HEALTH Posts: 43,417
1/21/13 10:39 P

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Not only what you put in your mouth but also what you put on your body too. There is wheat in shampoos and conditions along with lotions and others too.So make sure that your read every lable.

Dorothy

If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit.
Charles Stanley


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FRUITBAT3's Photo FRUITBAT3 Posts: 114
1/21/13 10:19 P

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There is excellent advice on the Website celiac.com
There is unequivocal advice about giving up wheat, rye and barley - check the website for a comprehensive list on all the foods that contain gluten - it's hidden in all sorts of things you wouldn't suspect.
The oats thing is your call to make - most recommend giving them up for the first 6 months even the gf oats (they have strict growing and processing requirements) some people are fine but others react very badly.
You also need to look at all medications, vitamins, tootpaste, lipstick etc - EVERYTHING you put in your mouth.
Everything I have read about celiacs recommends cleaning up your kitchen habits to ensure no cross contamination. So if you share your kitchen then you need to have your own butter/ marg, jams, spreads, condiments so that no crumbs get in there. It's a complete pain but once you're all in the habit it works ok and if it keeps you safe it must be done...
I'm sure there are many other things. Check out the celiacs stuff on line as there are really good guidelines with loads of suggestions. If you're newly diagnosed you may want to consider joining a local group of celiacs as they have superb advice about loval resources and can be wonderfully supportive.
Good luck and let us know how you get on.
Rebecca

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CANDYPA SparkPoints: (5,367)
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1/21/13 9:36 P

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I'm new to being gluten free (and dairy free). So I'm trying to learn from the SparkPeople what your experience has been. The dr. didn't give me any information other than go dairy and gluten free. Is it wheat, rye, oats, and barley? Or everything except oats. I've seen it both ways. I originally thought gluten (wheat only). emoticon

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