Attempting to go Gluten Free... Help!
DailyGroomer
Posts: 93 Member
So I recently discovered that about 95% of my health issues match the symptoms of gluten sensitivity. I am going to attempt and try my hardest to go gluten free. However, this is coming from a girl who loves bread, and sugar in any form of bagel, cake, cookie, etc so from my current standpoint it seems almost impossible.
Does anyone have any tips to help me out with this? SHould I get a breadmaker and make my own treats?
Any success stories would help me in this journey as well.
Day 1 & counting!
Does anyone have any tips to help me out with this? SHould I get a breadmaker and make my own treats?
Any success stories would help me in this journey as well.
Day 1 & counting!
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Replies
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Don't change your diet yet. Go to your doctor and get tested to rule out celiac first. If you change your diet then get tested it can screw with the results.0
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My insurance isn't the greatest and the test would be very expensive. I thought it might be easier to try and rule it out on my own by seeing how I feel without gluten in my life.0
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There are lots of great gluten free things nowadays. Trader Joe's has gluten free pasta (as do many stores) which are made from rice (they take like 3 minutes to cook). Rice, quinoa, and potato can now be your regular carbs of the day. Mix it up but watch for those darn calories. Rice and quinoa are surprisingly high in carbs and calories, but I guess not so different from potato/sweet potato.
Flours made from Quinoa can be found in stores and online and those can be used to substitute regular flour. My friend has a GI issue like yours which is not full blown Celiac's disease and wouldn't show up on the tests so you're not wrong in trying this.\
Good luck in your new way of life! :drinker:0 -
If you haven't been tested what makes you think it's a gluten sensitivity? Just curious. It could likely be something else, and if you cut out gluten for a substantial amount of time and it turns out that wasn't the problem, when you add it back you could have created a problem. Only 1% of the population has celiac disease.0
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+1 for going to the doctor to get tested so you can be sure.
However, because you said that's not really an option you are willing to do...If you are considering cutting out gluten because you feel that it will make a difference and could possibly be seriously affecting your health, you would have to be pretty concerned or feeling pretty awful. It doesn't seem like you have come to this conclusion lightly. So I ask; if it is affecting you that much, can you really not fathom not having bagels if it will make you feel so much better?
I understand liking things with gluten and not wanting to give them up. Donuts and cakes and cookies and bagels are delicious. But it is not impossible to give them up. It is a choice, just like anything else, and if you feel that it will really help you, then you have to decide that is what you want and commit.0 -
I've been gluten free for 5 years and after awhile it just becomes second nature. I don't think I'd bother with a bread maker. Gluten free bread isn't the greatest so it's really easier to just eat less of it. Udi's bread is good toasted. As for treats I've never had an issue just subbing a gluten free flour blend in place of all purpose flour in my recipes. Do keep in mind that most gluten free items actually have more calories than their gluten counterparts. It's better to just avoid the baked goods and stick to potatoes, rice, veggies, meats, etc.
Also I'm sure you've seen all the recent articles about non-celiac gluten intolerance not being real...well if you read the study it showed that a lot people with IBS symptoms who thought they were gluten intolerant were really intolerant to fructose. Of course if you are sensitive to fructose you'll have to avoid wheat anyhow so the titles of those articles are little misleading. So keep in mind that if going gluten free doesn't entirely help your issues you might want to look into a low FODMAP diet.0 -
If you haven't been tested what makes you think it's a gluten sensitivity? Just curious. It could likely be something else, and if you cut out gluten for a substantial amount of time and it turns out that wasn't the problem, when you add it back you could have created a problem. Only 1% of the population has celiac disease.
ONly 1% of the population has celiac disease but so many more have a gluten sensitivity. I wouldn't have thought I had it if I had just 1 or 2 matching symptoms. However, when I took a look at all of the symptoms and 95% of my problems and health issues match the symptoms, I'm talking 10+ symptoms are matching. It's pretty convincing to me. I had been through the ringer with testing for my stomach, headaches and sinus issues over many years with no outcome or reason as to why I never feel too great. It would make sense if my issues are stemming from a food that I eat multiple times throughout the day. I think it's worth a shot to try it out. Plus if I can make it to the point where I don't want it and need it anymore in my life, even if it isn't the reason I will still be living a healthier way of life.
I don't see any drawbacks of trying it out0 -
Go see your doctor. Self-diagnosing is silly.0
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First, I second getting the test done. It will help to know whether it's Celiac or "just" non-Celiac gluten sensitivity. There's a huge difference, and knowing which you have can help you make judgement calls later on, as well as help determine your path going forward both starting now and if you find your health problems don't entirely clear up (there are a lot of "crossover" things that can keep your body thinking you're ingesting gluten). I highly recommend getting tested first also because if you go off gluten and start feeling better, you're not going to want to go back on it, and you'll probably feel worse going back on it after you're off for a while, which sucks, because you need to be consuming gluten on a regular basis in order to not get a false negative on the test.
That said, when you do it, I recommend not trying to replace gluten foods with "gluten free!" analogs (or as I call them, fake-wheat). Frankly, they, by and large, suck, both in taste and in nutrient quality, especially for the price. I've found it better to just re-think how you think about foods and go about planning meals. Start basing your meals around protein and vegetables, instead of bread/pasta/etc.
For recipes, check out Paleo websites. Paleo recipes will, by default, be both gluten and dairy free (this can be important if you find out you're Celiac, because casein, a protein in milk, is one of those things that can keep your body thinking you're consuming gluten).
If you have issues with sugar, too, it might do you good to go a step further and try a whole-foods-diet challenge, such as the Whole 30 ( http://whole30.com/ ), or, if you're more vegetarian-leaning, the Whole Foods 28 day challenge ( http://www.wholefoodsmarket.com/blog/whole-story/take-28-day-challenge ). These types of challenges can help you break the sugar habit and reprogram how you think about food, which can be good even for people who have good diets.
As for success stories -- I went gluten-free as part of going Paleo about 2 years ago. I make no claims to perfection, but I have gotten closer to such over time, and have gotten a number of health benefits from my dietary changes. I have more stable energy, better mood, and clearer skin (both acne and eczema). I'm also not fighting cravings or hunger anymore, which is huge for me, and I'm no longer anemic.0 -
There is no such thing as "gluten-sensitivity". You either have celiac disease or you don't.0
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I want to add that you really must 100% eliminate gluten before you'll know if that is your issue. I know it sounds crazy but just a little bit of gluten, like you'd find in most soy sauces, can cause reactions in someone who is Celiac. During your trial of the diet I would be 100% strict. Going out to eat, even at a restaurant with a gluten free menu, can be very risky due to cross contamination. If I were you i would make everything at home and I would triple check all my ingredients for gluten! Good luck!0
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My insurance isn't the greatest and the test would be very expensive. I thought it might be easier to try and rule it out on my own by seeing how I feel without gluten in my life.
I had a very good friend of mine that self diagnosed this. She went for almost a year severely restricting her diet trying to eliminate gluten. She, like yourself, didn't want to go to the doctor for the test for celiac's. Well after a year she finally got the test done and turns out she doesn't have it.
Also, read the link below. Turns out Gluten Sensitivity or Intolerance, outside of Celiac's, may be a fallacy. The same Doctor that completed the study proving an issue with Gluten, wasn't' satisfied with his own work and did some more work on the issue and made some startling discoveries.
http://www.forbes.com/sites/rosspomeroy/2014/05/15/non-celiac-gluten-sensitivity-may-not-exist/0 -
I did the same thing one year ago. My mother has celiac and I was having a lot of the same symptoms that she had been having prior to diagnoses, so I thought I would try it. My life has changed so much for the better. I used to go to a RMT for chronic pain in my neck shoulders and back as well as headaches and TMJ, I haven't gone back in eight months because I just don't need it anymore. My gastrointestinal issues cleared up as well over time. I have read that it can take 2 years to heal your gut after going gluten free. Anyway, I don't know what difference it makes whether you get a diagnoses or not, if you go gluten free and it make you feel better what is the problem.
The biggest problem with going gluten free however is that you end up consuming more calories if you eat gluten free substitutions for all the bread etc that you used to eat. Also, they aren't very good. You need to be pickier about what you eat, you are better than sub par bread substitutes. Forget about baked goods, eat whole foods, eggs, salads, spaghetti squash etc. I never ate my fruits and veggies before I went gluten free and now I crave them. It is an adjustment though and it is good to find a few recipes in the beginning when you feel you need something baked. I recommend coconut flour muffins and almond butter brownies and there are these really good teff flour wraps to get you over the hump and maybe the odd box of glutino oreos.
Since going gluten free last June I have lost almost 20 pounds and I also started running, life is so much better when you are pain free not tied to the bathroom!0 -
My insurance isn't the greatest and the test would be very expensive. I thought it might be easier to try and rule it out on my own by seeing how I feel without gluten in my life.
I had a very good friend of mine that self diagnosed this. She went for almost a year severely restricting her diet trying to eliminate gluten. She, like yourself, didn't want to go to the doctor for the test for celiac's. Well after a year she finally got the test done and turns out she doesn't have it.
Also, read the link below. Turns out Gluten Sensitivity or Intolerance, outside of Celiac's, may be a fallacy. The same Doctor that completed the study proving an issue with Gluten, wasn't' satisfied with his own work and did some more work on the issue and made some startling discoveries.
http://www.forbes.com/sites/rosspomeroy/2014/05/15/non-celiac-gluten-sensitivity-may-not-exist/
These are the types of articles I was talking about. Though I still maintain that the headlines are misleading because if you read the actual study it shows fructose as the culprit of the symptoms and guess what one of the top foods to eliminate is? Wheat. So you still can't eat regular bread, pasta, and baked goods.
Also a test for celiac won't be positive if you aren't eating gluten. That's how you know the diet is working! That is one risk in not having the testing, once you quit eating it the test won't be accurate. My initial EGD was positive for celiac. At my follow up EGD I have no signs of celiac because I am on a strict gluten free diet and I have healed the damage to my small intestine! Same with the blood test. You have to be eating gluten for it to be accurate because you body won't make antibodies to something you aren't eating. So your friend's test would have been negative even if she was celiac because she was gluten free at the time of testing!!!0 -
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I had a very good friend of mine that self diagnosed this. She went for almost a year severely restricting her diet trying to eliminate gluten. She, like yourself, didn't want to go to the doctor for the test for celiac's. Well after a year she finally got the test done and turns out she doesn't have it.
Also, read the link below. Turns out Gluten Sensitivity or Intolerance, outside of Celiac's, may be a fallacy. The same Doctor that completed the study proving an issue with Gluten, wasn't' satisfied with his own work and did some more work on the issue and made some startling discoveries.
http://www.forbes.com/sites/rosspomeroy/2014/05/15/non-celiac-gluten-sensitivity-may-not-exist/
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These are the types of articles I was talking about. Though I still maintain that the headlines are misleading because if you read the actual study it shows fructose as the culprit of the symptoms and guess what one of the top foods to eliminate is? Wheat. So you still can't eat regular bread, pasta, and baked goods.
Also a test for celiac won't be positive if you aren't eating gluten. That's how you know the diet is working! That is one risk in not having the testing, once you quit eating it the test won't be accurate. My initial EGD was positive for celiac. At my follow up EGD I have no signs of celiac because I am on a strict gluten free diet and I have healed the damage to my small intestine! Same with the blood test. You have to be eating gluten for it to be accurate because you body won't make antibodies to something you aren't eating. So your friend's test would have been negative even if she was celiac because she was gluten free at the time of testing!!!
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This is correct. The test for Celiac's will only be positive if you are actively having episodes and in the height of your problems. There are many more false negatives than positives, unfortunately, for the disease. Even if there is "no such thing" as gluten sensitivity as some scientific studies suggest, what is wrong with mind over matter? If the patient feels better after cutting gluten, what's the difference if they had a sensitivity to it or if it was a placebo affect? Try it, and go from there. Keeping in mind all the calories that go into ones mouth, there isn't a problem with cutting out gluten. Since we've got to think about what we're eating every meal anyway, what's the difference in asking if there is gluten in the meal or not? Doctors are not the end all be all especially with this possible problem. It is very hard to pinpoint, and ultimately could prove to be falsely negative. With bad insurance, I don't think it is worth the money if you're willing to experiment on this and live with some discomfort for a little bit until you find what you are sensitive to.
Edit: (Don't know why the quotes aren't taking)0 -
I have metabolic syndrome x, a kind of glucose intolerance. I read Wheat Belly this weekend, and have given up gluten for less than a week. As of right now, I'm having terrible diarrhea and abdominal issues. I understand it takes time to heal the gut. Has anyone else experienced this?0
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I have metabolic syndrome x, a kind of glucose intolerance. I read Wheat Belly this weekend, and have given up gluten for less than a week. As of right now, I'm having terrible diarrhea and abdominal issues. I understand it takes time to heal the gut. Has anyone else experienced this?
hmm, I was thinking of purchasing that book. Were there specific replacements in the recipes that you might be sensitive too? Or are you feeling ill just from not having wheat?
I hope you feel better!0 -
My daughter was tested for Celiac disease and her testing came back negative. But we have a friend who is a nurse that suggested we try the diet anyways because my daughter had many of the symptons. Let me tell you. If you have a gluten sensitivity you will notice a difference in a very short amount of time. My daughter was 8 years old at the time and the change in her was dramatic. She felt so much better, she dropped the extra weight she was carrying. It was amazing. Two years later doctor's convinced her that there was no need for her to be on the diet. She did not have Celiac's and gluten sensitivity was not real. So she listened and when back to eating normally. Well, my 10 year old daughter put herself back on the diet after less than a week. She is now 20 years old, and to this day she will not cheat. She pays dearly if she accidently gets something with gluten, like from a restaurant, etc. No one will ever convince me that gluten sensitivity is not real.0
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My daughter was tested for Celiac disease and her testing came back negative. But we have a friend who is a nurse that suggested we try the diet anyways because my daughter had many of the symptons. Let me tell you. If you have a gluten sensitivity you will notice a difference in a very short amount of time. My daughter was 8 years old at the time and the change in her was dramatic. She felt so much better, she dropped the extra weight she was carrying. It was amazing. Two years later doctor's convinced her that there was no need for her to be on the diet. She did not have Celiac's and gluten sensitivity was not real. So she listened and when back to eating normally. Well, my 10 year old daughter put herself back on the diet after less than a week. She is now 20 years old, and to this day she will not cheat. She pays dearly if she accidently gets something with gluten, like from a restaurant, etc. No one will ever convince me that gluten sensitivity is not real.
A strictly restricted diet can often result in weight loss, which almost always results in many conditions clearing up and people feeling "much better" in many ways. I'm glad she's doing well, but it's not really conclusive that gluten is the culprit especially when you factor in that she lost weight while watching her diet carefully.0 -
So glad I live where going to the doctor doesn't cost me an arm and a leg for a silly little test!
But seriously, get tested.0 -
Celiac disease isn't something to play with. If you have it, you need to know. My niece was diagnosed by stomach biopsy when the doctors were doing a series of GI tests trying to figure out what the heck was wrong with her. She has had many, many health issues -- including thyroid cancer -- which the doctors believe are related to her celiac disease. Also, if you think you may have it and have children, they should be tested immediately. One of my niece's sons has it and the other doesn't. The sooner a person/child with celiac disease removes gluten from their diet, the less risk of long-term complications.
I don't doubt that there are some non-celiac people who feel better when they avoid wheat, etc., and more power to them. But those who avoid gluten just because it's trendy really raise my ire. They're the ones who make it dangerous for real celiacs to eat in restaurants, etc. I can't tell you how many times I've seen a server's eyes glaze over when my niece says she and her son can't have gluten because waiters are hearing it all the time these days. My niece has to go into a long narrative about how they've been tested and the effects gluten has on them, etc., to be taken seriously (not always, but often). But I guess gluten-free eating being on trend is a mixed curse/blessing because at least restaurants are offering many more gluten free selections now.
Anyway, if you think you could have celiac disease you need to figure out a way to get tested. Seriously.0 -
In Wheat Belly they suggested not substituting gluten free products. I have been eating a few gluten free products to help me make the transition. Gluten free rice cakes with almond butter, UDI's gluten free bread for toast. There is so much conflicting information out there. But according to the book, eliminating Gluten is really good for glucose intolerance. I have been eating lots of salads, lean meats, hummus, etc. My stomach started acting up about three days into it and I'm still having diarrhea. It hasn't been a week yet, so I think I will just hang in there and hope the healing of my gut will relieve discomfort and side effects. Thank you. Mary0
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I just want to add (not having read others' replies) that I went gluten-free over 4 years ago because I had terrible IBS/digestive issues that were very uncomfortable. I did not go to a doctor to get tested, I simply eliminated gluten entirely (meaning not just eliminating bread and pasta, but anything glutinous) and after like 2 weeks my issues went away. Prior to this I did about a month or so of eating dairy-free, there was no change in my symptoms.
So, basically, there's no harm in eliminating gluten for a few weeks to a month. if improvements are made, then you can try introducing things again and see if they bother you. If they do then... eat whatever way makes your body feel its best. I eat lots of GF junk food, so for me it's not an issue with the nutrition of the food. I only have bloating now if I'm dehydrated and eating too much salt, but it's no longer a painful or uncomfortable bloat (it's just in size/retention of water).
I am strict with my eating though, I have a list of safe and not-safe ingredients/foods printed out on the side of my fridge. Been there for 4 years now, I usually don't need to refer to it anymore unless I pick something up where I do not recognize the ingredients.0 -
im in a similar place and i recommend getting tested first. I was off gluten for 3 weeks decided i want to be tested and going back to eating it i'm having huge digestive issues. The reason to be tested are that celiacs is an autoimmune disease that can have severe implications. For example one of the reasons i want to be tested is because of the specific pregnancy complications i had with my daughter that are linked with celiacs....0
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So I recently discovered that about 95% of my health issues match the symptoms of gluten sensitivity.
I once had symptoms that matched bubonic plague. I went to the Doctor and guess what I didn't have it. Don't self diagnose go and see a doctor it could be something totally different that if left un diagnosed could cause problems0 -
Thank you all for your feedback and input! I've made it to day 2 with no gluten! I don't have celiac because I am not significantly ill. I have been living with this for 31 years and just been uncomfortable or always with a migraine. I've had every test under the sun done for stomach issues and migraines and nothing ever came back to explain my problem. So I've made the executive decision to just stop eating it and either I'll feel better or I won't feel better but I won't be eating nearly as much processed food so I think it's a win-win.
I won't be taking the test so I do not need to worry about eating gluten again.0 -
So I recently discovered that about 95% of my health issues match the symptoms of gluten sensitivity. I am going to attempt and try my hardest to go gluten free. However, this is coming from a girl who loves bread, and sugar in any form of bagel, cake, cookie, etc so from my current standpoint it seems almost impossible.
Does anyone have any tips to help me out with this? SHould I get a breadmaker and make my own treats?
Any success stories would help me in this journey as well.
Day 1 & counting!
Process of elimination is not a bad thing to do to see if you are a bit sensitive to gluten.
With that said it is NOT as simple as "I just won't eat bread, pasta or wheat!" because gluten is hidden in many ingredients. Carmel Coloring has gluten in it for one. Also when you go to a restaurant you need to find out how they prepare their food. For example is the oil that they fry the french fries in the same oil they fry breaded chicken in? If it is then guess what? You can't have french fries. Will they prepare your burger on the same grill that they heat the buns on? Yes? Guess what? You can't have a burger. Love to dip your sushi in soy sauce? Sorry. Can't have soy sauce since it contains gluten. Also there is gluten in make up products as well.
A "short" list of items that contain gluten:
Barley (flakes, flour, pearl)
Breading, bread stuffing
Brewer's yeast
Bulgur
Durum (type of wheat)
Farro/faro (also known as spelt or dinkel)
Graham flour
Hydrolyzed wheat protein
Kamut (type of wheat)
Malt, malt extract, malt syrup, malt flavoring
Malt vinegar
Malted milk
Matzo, matzo meal
Modified wheat starch
Oatmeal, oat bran, oat flour, whole oats (unless they are from pure, uncontaminated oats)
Rye bread and flour
Seitan (a meat-like food derived from wheat gluten used in many vegetarian dishes)
Semolina
Spelt (type of wheat also known as farro, faro, or dinkel)
Triticale
Wheat bran
Wheat flour
Wheat germ
Wheat starch
These other ingredients may be less familiar to you, but they also contain gluten:
Atta (chapati flour)
Einkorn (type of wheat)
Emmer (type of wheat)
Farina
Fu (a dried gluten product made from wheat and used in some Asian dishes)
Gluten Foods
Double-check the ingredients label on these items, as they're possible sources of gluten:
Beer, ale, lager
Breads
Broth, soup, soup bases
Cereals
Cookies and crackers
Some chocolates, some chocolate bars, licorice
Flavored coffees and teas
Imitation bacon bits, imitation seafoods
Medications (check with your pharmacist)
Pastas
Processed foods
Salad dressings
Sausages, hot dogs, deli meats
Sauces, marinades, gravies
Seasonings
Soy sauce
Energy bars/granola bars – some bars may contain wheat as an ingredient, and most use oats that are not gluten-free
French fries – be careful of batter containing wheat flour or cross-contamination from fryers
Potato chips – some potato chip seasonings may contain malt vinegar or wheat starch
Processed lunch meats
Candy and candy bars
Soup – pay special attention to cream-based soups, which have flour as a thickener. Many soups also contain barley
Multi-grain or “artisan” tortilla chips or tortillas that are not entirely corn-based may contain a wheat-based ingredient
Salad dressings and marinades – may contain malt vinegar, soy sauce, flour
Starch or dextrin if found on a meat or poultry product could be from any grain, including wheat
Brown rice syrup – may be made with barley enzymes
Meat substitutes made with seitan (wheat gluten) such as vegetarian burgers, vegetarian sausage, imitation bacon, imitation seafood (Note: tofu is gluten-free, but be cautious of soy sauce marinades and cross-contamination when eating out, especially when the tofu is fried)
Soy sauce (though tamari made without wheat is gluten-free)
Self-basting poultry
Pre-seasoned meats
Cheesecake filling - some recipes include wheat flour
Eggs served at restaurants – some restaurants put pancake batter in their scrambled eggs and omelets, but on their own, eggs are naturally gluten-free
I get what you're trying to do but just understand that it's not as easy as just saying no to bread and pasta.0 -
I've been gluten free for a year and a half and I'll just be honest- it sucks. Even though I kinda knew I always had it (runs in my family) and have been absolutely ill every time I eat anything since age 12, I put off dealing with it until age 29. I did opt for the formal medical test at my doctor's office, but my doc also told me that just eating a gluten free diet for 3 weeks would have a significant impact on anyone suffering from Celiac/gluten intolerance/whatever you want to debate it's called. And it definitely did for me. Like, night and day. So if you feel better, go for it.
As for HOW to do that when you love bread more than anything in the entire world (like me), that's another story. My advice is to generally steer clear of all the "gluten free" hyped products because they are usually loaded with fat and calories to make them taste even semi appetizing. Not worth it. The Pillsbury tubs of ready-made gluten free pizza dough are amazing though when you just have to have pizza. Stick to corn noodles if you want some pasta (the rice kind are not as good and you notice more of a difference). Mexican food (corn tortillas) can be the answer to your prayers when you just want to eat like "normal" people, and just know that it does get easier over time. (It still sucks, but eventually you won't be rage-crying over the fact that you can't have an entire loaf of french bread for dinner anymore...or maybe that's just me...)0 -
If you can't afford or don't want the test, there is no harm in trying the diet. If you can't afford the test, the doctor will just put you on an elimination diet anyway (where you also take out gluten, lactose, certain nuts, and other items that are likely to cause problems and slowly add them back in one at a time and see when symptoms start).
As for how to do it? If you find you feel a bazillion times better after one week, then decide to eat a cupcake for your birthday <<cough cough>> and spend the next three days in incredible pain...you will never want to eat it again. If it is highly correlated with extreme discomfort, it becomes its own deterrent.
My favorite GF brand is Scharr. And the trick for making the rice pasta have a good consistency is that you have to shock it with cold water to stop the cooking when it's done.0 -
I've been gluten free to try to help with migraines for about 2 months now. I try to stick with fruits, veggies, meats, nuts, and cheeses. I do like gluten free crackers made with nuts, or lentils. (Blue Almond Diamond has some good nut ones). I also like Kind bars and Larabars for easy snacks.
It has not been as hard as I thought. I even had a delicious gluten free pie at my wedding. Going out to eat can be challenging, but doable. Mexican (corn tortillas), and some Indian and Asian food can be good but you need to check the sauces.
I haven't noticed an extreme, immediate difference like some people do, but my dr. told me it can take time for your body to "fix its gut."0
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