So I stopped in to a local joint with oldest kid. Been doing the GF thing for about 4 months but much more strictly than I did the last time around (eg, no more Chinese food take out because I didn't realize back then that most soy sauce contains wheat).
I have been keeping a strict GF-free household which is not the easiest thing to do with a family.
So anyway, going GF hasn't really helped me much at all. I think the kids are benefiting so we'll stick with it.
I threw all caution to the wind today and ordered myself a BLT on toasted whole wheat with mayo on the side. This has always been one of my favorite diner meals.
Oldest just smiled and shook her head. She's at the point that she believes going GF has helped her. I never "cheat" in front of the family. But hubby has. So today was my turn
Can I tell you just how much I enjoyed and savored every single bite of that sandwich?
I paid the price with stomach cramps shortly afterwards so apparently gluten and I are not best friends.
But we aren't worst enemies either. Despite being GF for months, I haven't seen one iota of improvement in my symptoms and that's why I threw caution to the wind today.
Haven't fessed up to the rest of the family about my discretion and don't see the need to do so
I'll still maintain a GF household but I might just have to sneak out every so often for a BLT.
Posted by Lymetoo (Member # 743) on :
Buy some GF bread and make your own BLT!!
When going GF you have to watch for hidden ingredients. Go to www.celiac.com and print off their lists of OK and not-OK foods and ingredients. You'd be surprised what items contain gluten!
I've found barley in caffeine-free TEAS!!! Read all labels!
PS.. You won't notice a "benefit" if you are ingesting hidden gluten.
Posted by hiker53 (Member # 6046) on :
I found a Chinese restaurant that will leeave out the soy sauce and I just put on my own gluten free sauce. It may have some hidden gluten, but I am able to eat their take out with no ill effects.
Now you have me wanting a BLT. I cannot seem to find a good gluten free bread--all crumble. Our local health food store has a deli and makes gluten free wrap sandwiches--much better than the bread.
I find dairy bothers me more than gluten.
Hiker53
Posted by Lymetoo (Member # 743) on :
I've thought of doing that, hiker! I used to love eating Chinese! What brand soy sauce do you buy?
(get the 7-grain)
Posted by Catgirl (Member # 31149) on :
Hiker, does goat milk bother you too?
Posted by Marz (Member # 3446) on :
I bought some heritage einkorn wheat pasta from the co-op. I didn't notice any problem after eating.
I'm thinking the wheat our parents and grandparents ate was okay.
But then I never did notice a difference and am so tempted to quit GF.
I've stayed on it because LLMD who got me started on this two years ago said just a slight exposure will mean you have to start healing all over again.
Don't think I can do this forever though!
I tested sensitive, not intolerant.
Your BLT sounds wonderful!
Posted by Lymetoo (Member # 743) on :
Einkorn might be OK for you, but DO stay away from conventional wheat.
If you do that, you may as well be gluten free.
Posted by Marz (Member # 3446) on :
Is Canyon noticeably better than Udi's Lymetoo?
I've never seen that here. After trying many, Udi's white is the only one I "like".
Posted by jjourneys (Member # 39813) on :
you all are causing me to want a BLT!!!
I'm gluten free due to Celiac Disease. If I at a BLT it would be sicker than a dog and in severe pain for 3 weeks.
You cannot be gluten free and cheat. For those of us with Celiacs, adding gluten does serious damage and takes months to repair.
If you "cheat" on a glutenfree diet you will never know if gluten is hurting you or not.
Posted by Lymetoo (Member # 743) on :
quote:Originally posted by Marz: Is Canyon noticeably better than Udi's Lymetoo?
I've never seen that here. After trying many, Udi's white is the only one I "like".
- OH YES! Much better texture and much more flavor. My health food store carries it.
If you don't want to order online, ask your store to order it.
Make your own, journeys!
Posted by Ellen101 (Member # 35432) on :
Just hop back on the wagon tomorrow Posted by beaches (Member # 38251) on :
LT, I've been VERY strict re: the gluten and have become pretty familiar with what is GF and what isn't. I read all labels. When I'm not sure about an ingredient or a product, I just do a search pon my phone to double-check.
I have bought GF bread but blech. The only way it's even halfway edible is if it's toasted, provided it doesn't fall apart during that process.
Never heard of the canyon GF bread, so I'll look into that.
Hiker, I NEVER would have thought of bringing my own soy sauce to a Chinese restaurant!! The only brand I've found that's GF is La Choy.
I actually did bring GF pasta to a wonderful little restaurant and asked them to boil it in a different pot of water. They were very accommodating. I think these days that most restaurants are seeing an influx of GF patrons and are more than willing to accommodate them.
Marz, it's interesting that you say what our parents/grandparents ate was different. I think it's b/c our wheat now is largely GMO.
The owner of one of our local Italian restaurants told us awhile back that in Italy the wheat is totally different than what it is here.
Never heard of einkorn wheat pasta. Was never a fan of whole grain pasta to begin with. And I have to say that since you actually tested positive for a sensitivity to wheat/gluten, you'd be best off just continuing the GF diet.
So sorry jjourneys!! Would it help if I said I took one for the team? Sorry you are celiac. I can only imagine how sick you'd get if you ingested wheat. I read up on this awhile ago. I know how long it could take to recover.
But I'm doing this diet for my kids. And I've been very strict about keeping the house GF. I read every label and most of our diet consists of fruits, veggies, proteins. Carbs are screened extensively before purchasing them.
This diet hasn't helped me one iota. Hence, the BLT. I'm glad I enjoyed it so much.
Ellen, yep, I'm already back on the wagon. But I can't say I won't sneak out for another BLT. Posted by seekhelp (Member # 15067) on :
I'm almost 5 years into a gluten / dairy free diet. Has not done a damn thing for me. Not sure why I still bother, but it seemed like cholesterol numbers improved on it. I think a lot of it is 'hype' if one is not truly celiac.
Posted by Lymetoo (Member # 743) on :
It's not hype to a celiac or to someone who is sensitive to it.
Posted by Keebler (Member # 12673) on :
- If gluten were the ONLY issue, it makes sense that a huge difference may be seen. However, with lyme and other tick-borne or chronic stealth infections, while going gluten free can be enormaously important, it's not likely going to erase all other issues. -
Posted by Keebler (Member # 12673) on :
- "Cheating" can be a six-month ticket.
It's also important to know that there is no such thing as "cheating" on a GF diet for those with celiac or other gluten issues, as in a weight loss diet where calories can balance out.
I also think that anyone with any kind of neurological illness will do best on a GF diet. The research on how gluten can damage the brain is quite eye-opening. It's not just about the gut or body pain, etc.
Gluten can have serious effects - even damage - in the brain for up to six months after even a slight ingestion (for those affected). So, it's not really "cheating" but knowing that there could be consequences and dealing with those.
It's not so much a "cheat" as a big "gamble" for my brain. And I've lost that bet at times, and that resulted in injury, for certain.
It took me a very long to figure out that there is no way to "cheat" when it comes to gluten. I've had several seizures 3 days after an unknown ingestion. It took a bit of tracing, over time but I will never trust anyone's recollection of the ingredients for something they have made.
Never again assume that rice in a Mexican restaurant is gluten free, because, likely they ADD gluten to it. Learned that the hard way, too.
For "HIDDEN SOURCES OF GLUTEN" and other considerations:
- may serve to compensate for the reaction by calming the the cytokine storm that is often part of a herx reaction. And that might also help calm a neuro reaction to gluten.
A LL ND (naturopathic doctor) would be able to say for sure, and offer full detail on how else to help prevent damage after a glitch.
GOTU KOLA also comes to mind for its micro-circulation features:
Enjoy the BLT and indulge when your kids aren't around. Listen to your body and do the diet that works best for you.
I'm fine with gluten, but a family member who doesn't have Lyme does terrible with it.
I gave him some of my Similase GFCF (specific for hidden gluten and casein) the other day and it helped him after eating some pizza. He loves pizza and just couldn't resist it one day.
My doc told me to take 1 or 2 after large meals, away from probiotics.
I've been doing major healing over the last 6 months. The only thing I really avoid now is lots of sugar and artificial stuff.
I know gluten-free works for some folks. One person I know is keeping Lyme in remission by going gluten free. Another friend did gluten free for years, but it didn't help.
Posted by jjourneys (Member # 39813) on :
beaches - thank you for eating that BLT for the team! I feel better already!!!! LOL!
Posted by jjourneys (Member # 39813) on :
The good thing about Celiac - my llmd says it may actually be caused by the Lyme, I hope so, someday, when I'm all "better", I'll give gluten a test - just not ready to make myself that sick and in pain at this point!!!!
Posted by Keebler (Member # 12673) on :
- jjourneys,
There is no need for those kinds of tests as that is so dangerous to do for someone already gluten-free.
Take a different kind of test, the blood genetic test that does not require consumption of wheat daily for weeks prior (as the other tests require).
But, still, even the best test can be a false negative. If it identifies the genes, at least you have that detail but if it does not, it's not a perfect measure, either.
Indeed, IMO, lyme can CAUSE celiac.
So can other infections. It used to be called celiac SPRUE, sprue being an infection.
The other tick-borne and other chronic stealth infections - including parasites - that travel with lyme can also be the culprit, especially where "leaky gut" is caused.
I also have to wonder if certain Rx, especially NSADS or others that can eat away as stomach lining might also predispose someone to trouble with gluten as it passes out of the stomach or intestine walls.
For those who are not genetic celiacs, after the body has healed and a good solid remission has been achieved for a while, my guess is that they would have a good chance of enjoy carefully selected wheat in moderation.
And some can "do" some careful wheat even before that but it just helps our chances to consider this as we try to cover all the bases and give our gut and brains the best care.
But I'm not sure anyone should be eating it everyday, much less all day long as tends to be the habit in our society.
I do know that some friends who can't eat wheat here have traveled to Europe repeatedly and do fine with wheat there. For those who are ready to transisition, it's probably best to do so with certified organic, whole grains, in balance.
LDN - low dose naltrexone - may also be a good helper but I've only recently thought about that. It's been very helpful for some with GI tract issues to support healing. -
Posted by jjourneys (Member # 39813) on :
Keebler - I was actually teasing about testing out wheat again. It's a running joke between hubby and me - every time I want something with wheat in it, I just say, maybe I should try it to see if it hurts me - he won't let me do that and I WON'T do it.
I've had celiac probably all my life, not willing to try wheat ever again. First memories of problems I remember was around age 10 - I'm 55 now, so I've been sick for many years. Feel so much better off gluten!!!!
Posted by Keebler (Member # 12673) on :
- It's hard to hear voice tone in a post but glad to hear you were not serious.
I used to "test out" spelt. HUGE mistake. HUGE. I was not as informed then, though. -
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Not sure why I still bother, but it seemed like cholesterol numbers improved on it. I think a lot of it is 'hype' if one is not truly celiac.