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The Water Cooler
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Celiac Disease
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<blockquote data-quote="VitruvianDoc" data-source="post: 2254475" data-attributes="member: 13736"><p>I have celiacs disease. In low-mod doses I get the arthritis, bloating, gastro-intestinal inflammation and intractable diarrhea. At high doses I get the skin rash termed "dermatitis herpetiformis' along my joint surfaces with a blistering rash on my fingers, apthous ulcers in my mouth, and rarely migraines (thank god). </p><p></p><p>I have transitioned my diet to include a base of vegetables and fruits with every meal and brown rice. Occasionally for pasta we use quinoa or brown-rice based pasta. We already made the transition to eliminate red meats except for the occasional steak. My wife isn't much for fish so I add that in when its just me. </p><p></p><p>It was life changing when I figured it out. After a colonoscopy, multiple work-ups and 4-7 years of seemingly random pain I was told I have irritable bowel syndrome (a "functional" disorder that has no "organic" cause. I learned of celiacs disease in medical school and sought testing and now have been mostly pain free for the last couple years except for the random encounters with gluten that I do my best to prevent. I was finally able to lose the extra weight that I have carried since middle school. I dropped 65 lbs and went from a bmi of 34 to bmi of 24. I contribute most of that to clean eating but I retained alot of water secondary to the disease too. </p><p></p><p>As far as the gluten-free options at restaurants I haven't had any issues with mexican joints. I dont trust pizza joints because I know people who work in the major chains and tell me how they still use the same flour on the pre-made gluten free crusts when prepping them that they do on regular crusts. I ate dominoes one time and shat my brains out afterwords only to heed those words. Other big precautions are all the wheat containing foods. Worcestershire sauce, soy sauce, most alfredo sauces, some tomato sauces, some ketchups, etc all have wheat or malt barley in them of some form and have caused me to have reactions. I tend to read ingredients on any and everything and avoid wheat/barley/rye like the plague and for good measure I avoid oats since they have a high level of contamination. </p><p></p><p>Its a wicked disease but I am glad to be more aware.</p></blockquote><p></p>
[QUOTE="VitruvianDoc, post: 2254475, member: 13736"] I have celiacs disease. In low-mod doses I get the arthritis, bloating, gastro-intestinal inflammation and intractable diarrhea. At high doses I get the skin rash termed "dermatitis herpetiformis' along my joint surfaces with a blistering rash on my fingers, apthous ulcers in my mouth, and rarely migraines (thank god). I have transitioned my diet to include a base of vegetables and fruits with every meal and brown rice. Occasionally for pasta we use quinoa or brown-rice based pasta. We already made the transition to eliminate red meats except for the occasional steak. My wife isn't much for fish so I add that in when its just me. It was life changing when I figured it out. After a colonoscopy, multiple work-ups and 4-7 years of seemingly random pain I was told I have irritable bowel syndrome (a "functional" disorder that has no "organic" cause. I learned of celiacs disease in medical school and sought testing and now have been mostly pain free for the last couple years except for the random encounters with gluten that I do my best to prevent. I was finally able to lose the extra weight that I have carried since middle school. I dropped 65 lbs and went from a bmi of 34 to bmi of 24. I contribute most of that to clean eating but I retained alot of water secondary to the disease too. As far as the gluten-free options at restaurants I haven't had any issues with mexican joints. I dont trust pizza joints because I know people who work in the major chains and tell me how they still use the same flour on the pre-made gluten free crusts when prepping them that they do on regular crusts. I ate dominoes one time and shat my brains out afterwords only to heed those words. Other big precautions are all the wheat containing foods. Worcestershire sauce, soy sauce, most alfredo sauces, some tomato sauces, some ketchups, etc all have wheat or malt barley in them of some form and have caused me to have reactions. I tend to read ingredients on any and everything and avoid wheat/barley/rye like the plague and for good measure I avoid oats since they have a high level of contamination. Its a wicked disease but I am glad to be more aware. [/QUOTE]
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