tips on going gluten free???

SammySam5205
SammySam5205 Posts: 20
edited October 3 in Food and Nutrition
Im considering going gluten free as I have some suspicion that in the last year I may have developed a slight allergy to wheat. I'd love some input! Good experiences? Bad experiences? Tips? Advice? I'm all ears

Replies

  • DannyMussels
    DannyMussels Posts: 1,842 Member
    If you're going out to eat, gluten will be in virtually everything, used as filler or a thickener, etc in a ton of sauces, soups, meat products, dressings, etc.

    That being said, the gluten-free sections of most grocery and bulk food stores are all pretty interesting. You'll be able to create some pretty interesting and flavorful dishes.

    Buckle up, youre in for a wild ride.
  • LJGmom
    LJGmom Posts: 249 Member
    My son eats gluten free, so I can tell you about anything you want to know. He is 9 and has eaten gluten free since he was 2. It will be hard for you at first, but you will get used to it.
  • SammySam5205
    SammySam5205 Posts: 20
    Thanks! I'm doing a little research on it now, I'll probably post more questions and things when I get a little more serious about it...
  • idcatiej22
    idcatiej22 Posts: 49 Member
    as suspicious as you may be, i highly suggest seeing a doctor and getting tested so you can really figure out what's going on with you. it might not be a gluten allergy, or it might be a gluten allergy. your doctor can help you figure that out.
  • LilMissFoodie
    LilMissFoodie Posts: 612 Member
    I personally wouldn't put your own restrictions without some professional guidance. If you do actually have a wheat intolerance then perhaps it would make more sense to go wheat-free rather than gluten-free? Much less restrictive...
  • jo_marnes
    jo_marnes Posts: 1,601 Member
    I'm a coeliac and gluten free is very hard. I would never do it without knowing 100% that I HAVE to. Its so much more involved than cutting out flour/ bread/ pasta etc

    To start with, I can't use shared cooking pans/ oils/ bbqs/ utensils as they may be contaminated. That pretty much rules out any restaurants/ cafes/ friends houses. I have to take my own snacks/ meals to things and it can be a pain in the butt. Think of that Christmas function where you are the only one not able to eat anything.... not so fun.

    The GF alternatives to bread are pretty shocking. That said, there are some better ones, but I'd still probably opt to go without and eat something else. You can't eat things like crisps (wheat based flavourings), soups, cereals, oats, some chocolate or beer. There are GF ones out there, but they often cost 3x the price. Gluten is everywhere - I can't even have chocolate sprinkled on my cappuccino anymore.

    GF is a healthy diet, don't get me wrong. There is plenty to eat. But it IS restrictive and if you are going to do it, it's not worth doing it if you aren't going to commit 100%. Which, in my opinion, takes serious motivation, not just the thought that it might be a good idea. If you are genuinely concerned, get some blood tests done. Proper ones, at the GP, not these online ones or alternative therapies. Good luck
  • allie_000
    allie_000 Posts: 15
    I've been gluten free for about 3 months now (with a few minor slip-ups!) A lot of people here have suggested to see a doctor but I actually recommend seeing a natroupathic doctor. I was seeing her because of an unrelated matter and found out that I have a bunch of intolerances that were causing my stomach and large intestine to be inflammed (I didn't have any pain but would get major bloating) It's actually quite difficult for a medical doctor to diagnose you with an intolerance/gluten allergy. Most people just slowly phase it out on their own, feel better and diagnose themselves. Here's my advice:

    1) Do your homework. Research the crap out of it. Gluten intolerance is very different from full-blown celiac disease.
    2) Eat as cleanly as you can. If it's premade or processed, chances are it has some form of gluten (some surprising foods: canned soup, hotdogs)
    3) Try to eat completely gluten free for 1 week and see how you feel. For me, the most obvious improvements were less bloating/stomach rumbling and better mental clarity.
    4) Plan ahead. I ended up eating things that had gluten in them if I didn't plan my meals and had no other options. If you can, throw away or hide foods you think would become a problem for you.
    5) It may seem overwhelming at first but there are a lot of foods you can eat - rice noodles, potato, lots of veggies!
    6) This may be a costly venture. I don't know what your prices are like in the US, but a loaf of frozen gluten free bread in my area can set me back $6!

    Hope this helps! (:
  • lillysmidnite
    lillysmidnite Posts: 8
    I eat gluten free also but I do not have celiacs. I do not worry about cross-contamination or anything. I did go to a doctor and a gastroenterologist and neither one of them suggested gluten free, I found out about it from researching my irritable bowel. I feel so much better without the gluten. I realize if I have it I do get abdominal pain at the worst, but it will always give me a headache and some increased mucous. You don't have to go to a doctor to experiment with the kinds of food you eat. If you think you may have celiacs you do, however, have to be eating gluten to get an accurate blood test. The best test for celiacs I do believe is an endoscopy and biopsy. Good luck!
  • kitkat415
    kitkat415 Posts: 43
    I went gluten free and never looked back. Although I tested negative for Celiac's, months of tracking my diet showed that I almost always got sick after eating a gluten heavy meal like pasta or sandwiches. I definitely recommend it. There's no downside seeing as most people probably eat way too much wheat anyway.

    My biggest hurdles were breakfast foods and pastas. I'm not a big fan of eggs, so I stick to gluten free cereals. Barbara's Puffins are delicious, but sometimes hard to find. Chex and Rice Krispies now make several gluten free varieties of their cereals, and I've seen them everywhere. There is also gluten free oatmeal, which tastes exactly the same. As for pasta, I usually go for brown rice pasta or quinoa pasta. Just watch the cooking directions as they cook quickly and will get mushy if you overcook them.

    The only thing I really miss is bread. I've yet to find a great gluten free bread, so salads are usually lunches these days.

    Try and go for natural when possible. There's lots of gluten free stuff out there, but I find it's easier to just stick to rice, quinoa and corn based products as they are usually gluten free.

    If you have any questions, feel free to message me!
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