Gluten Free / Celiac Cooking Recipes and Discussion

Gotta be a Mom thing. Remember mine arguing with the Dr’s. Back then I agreed. It was only super processed foods that were bad for you. Today I know food is a lot like shoes. There is no one size fits all. Being 100% European Idt I could live without fat. Just not in my makeup. Everyone’s different.

 

My partner didn't get diagnosed until college. She says the doctor told her that the longer you go in between gluten-ings (getting glutened..?) the more severe the reaction is. She figures when she was a kid/young adult, she was just eating so much (italian family) her stomach was just upset all the time and never presented as the full blown 3 or 4 day reactions she gets now. Wild stuff.

Oh, and she's definitely sensitive to dairy too but willfully ignores that one cheese is life indeed.

 

Forgot “You’ll grow out of it”. That one always gets me. By the time they caught mine it was hurry up surgery. Now I can see why the more I ate, the more I was actually starvin’ to death. Processing food all but stopped. I just don’t know how a Mother could possibly explain to a Kid you can’t have this or that. That’s gotta be tough.

 

For how long have you been diagnosed with celiacs? Is your condition improving ?

 

Just shy of 5yrs. I believe. How time flies when you’re havin’ fun.
The rest Idk. Take ‘er one day @ a time.

 

Just picked up some more.

 

So sans bilingual then.

 

Sorry ‘bout the bread. Likely stuck @ the boarder. The soup ‘n meatballs look interesting. Got a similar one that’s got a water chestnut in the middle before you deep fry ‘em then glaze. Good eats right there.

 

That looks stick to the ribs good for sure. Wonder if you can do a batch ‘n freeze ‘em.

 

Holy Shynikes! Thanks to @MTgirl for posting this link in the 50+ thread.

So here we go:
I had no idea I was allergic to wheat/rye/barley/dairy until 2014. It was a bit earth shattering to be diagnosed with Hashimoto's disease autoimmune. Had no idea what I could eat/not eat so I just didn't eat for 3 days until I could figure it out. I eat wheat and my white blood cells attack my thyroid instead of the allergen. The effects are felt the next day, so being mindful of what I am putting in my mouth is important information.

My back story:
As a foolish male in 2005, I attempted to lift a refrigerator up a 3" threshold and thought I ripped my hernia.
Doctor referred me to get a cat scan and as part of the prep, I drank the barium drink as instructed the day before and day of appointment.
Showed up for the appointment and as they are injecting me with the contrast agent, iodine, they ask me if I am allergic to it. I said I think so as I have had trouble with it before. They kinda laughed it off and said "well, we are about to find out! If you start sneezing, then yes you are allergic". I sneezed almost immediately and continued. Kinda hard to lay flat while sneezing. I had severe reaction to the iodine for 8+hrs and shortly after, had strange other symptoms.
In 2008, had a physical and informed the doctor about strange large patches of dry skin and short term memory loss ( I'm 41yo at this point). Orders blood test for TSH and I think nothing of it. Doctor calls me and says drop what you are doing and get to the pharmacy immediately to get this tiny little pill that I have to now take for life. Yeah, ok so I freaked a bit about my own morality. Now I was taking the meds to help with the Thyroid Stimulating Hormone but was still eating all the food that was causing my TSH to swing wildly.
In 2014, I was asking my manager about his endo doctor for his insulin and another coworker overheard what I was talking about. His wife is a non-professional thyroid expert and so I agreed to talk to her and give my backstory. She recommended a naturopathic doctor to see and get a firm diagnosis on what is going on. 9 vials of blood later and a 2 week wait, I knew what was causing all these swings of body aches, tiredness, lack of energy, lack of executive functions, etc.

It is a learning process for me and, unfortunately, for restaurants and stores.
It is a shift in thought and preparedness with regards to weekend trips or larger trips from PNW to Moab or Death Valley.

I have found bread is the hardest, most challenging food to locate. Bakers and retailers are getting better and more aware.
My favorite bread is Schar but the price is $6/loaf. A close second is Franz
Soy Sauce is Tamari or Kikoman G/F.
There are G/F Oreo cookies now.

Also, my brother got me this book from Diane Sanfillipo called

$34 Practical Paleo, 2nd Edition (Updated And Expanded): A Customized Approach to Health and a Whole-Foods Lifestyle

Practical Paleo that helps to demystify and unravel all those FODMAP/IBS/SIBO/etc acronym.

Looking forward to sharing food successes and recipes (thought I would never type that...)

 

Welcome from another Washingtonian (other side of the state though)!

My fiance had a wild ride getting her hashimoto's diagnosed last year. She knew she was celiac long before then but started having bouts of sky high heart rate, was losing weight and couldnt figure out why, no engergy, etc etc. Doctors thought it was ptsd and anxiety triggering a somatic response until she did her own research and demanded that they run a thyroid panel. They changed their tune REAL quick after that. I don't remember what her numbers were but her thyroid was basically doing nothing. When she got her radioactive scan they couldn't even see it as it wasn't uptaking the iodine at all. Wild. She's on synthetic hormones now and doing just fine, definitely took probably six months to get her dosing just right though. She's been trying to find a naturopath, but there just aren't many in our part of the state. Western medicine doesn't really seem to have a grasp on it, to be honest.

 

Hashimoto's is a tricky one:
Measuring TSH and T4 and Reverse T3 can help get the TSH in an ideal spot of 1.0-ish.
The blood panel indicator for Hashimoto's is TPO.
The normal range is 0-9
Mine was at 900+

If you are open to the idea, I can pass my ND info to you.
I am suppose to go quarterly, but with COVID, it's more of a span than that.

Back to foods!
I found several Progresso Soup that is specifically labeled G/F BUT a bit high on the sodium...
I am sick right now, its either COVID or flu...