I had an idea for the past couple years that I had Gluten Issues but I was trying to get everything else in my life on track and get my weight down. I have Diabetes (Insulin dependent), fibromyalgia, chronic fatigue, RA, OA & Psoriatic arthritis and a few other issues. Well now 1 year after Gastric Sleeve surgery and 93lbs down I am having enough issues with the Gluten that my Dr says I need to go Gluten Free.

Does anyone have any experience with these issues and have any words of wisdom you'd be willing to share?

Also I know there are a butt load of sites out there that have GF recipes, but what im having issues finding are places to get GOOD & CORRECT information about it and about all the new and different flours out there and other ingredients that I will now need to use. I live in a small town and there aren't many "Health" food stores to get info from. I would love to hear any help you are willing to offer to make this easier and less confusing for me. katrina_thatsme@hotmail.com Thank you in advance :}

Katrina

I'm in the Paleo camp here. I did not realize that so many of my inflammation issues were due to gluten until my three-month pre-op low carb regimen, and now three months post-op. The carbs I get (20-30 grams per day) are from veggies and minimal fruit. I don't even try to use alternative flours. I feel so much better without gluten - I am glad to be rid of it.

I do not have Celiac but I do have a lot of other health issues which most of them are auto-immune diseases. I’m not going Gluten free because of "the fad" I’m doing it because I have been told Gluten is the reason for a lot of my pain and inflammation. I don't eat bread or Pasta except a bit once in a very great while and have no problems cutting those out. But I am finding there is gluten in all sorts of things I would never think had "wheat or gluten".

What I’m trying to get info on are other people who have actually had to cut Gluten out of their lives either because of Celiac or having Gluten intolerance. What they have found to be an easier and more useful way. I don’t need recipes, I’m hoping once I learn the basics and am no longer so confused that I will be able to change my recipes into being gluten free. In a lot of the books I have found and info on the net, they tell you “What Gluten is what to avoid and give a crap load of recipes that I would never use.

So I’m just looking for some “REAL PEOPLE” experiences with this. Thank you all in advance for any help you are willing to give on your experiences, trials, failures, what your family and other people will actually eat that aren’t also GF.

Katrina

Read nutrition labels. meal plan before you go shopping. Get with you Dr. Registered dietition...that is their job to guide you to getting a well balanced bariatric diet. Talk to them about Probiotics. Most stores have gluten free areas or sections now.

I started gf diet six months ago because I was diagnosed with gf intolerance. I basically took the major items out first and it did not make any difference for me. The second phase was starting to read labels and only eat things that I had control over. I would still insist on eating out. THAT was a big mistake, every time my body would go back to having pain, bad smelling gases, and fatigue.

Did more research online and found some non FDA approved pills that contain enzymes to help digest gluten and lactose. It was the trick to help me start eating out again. However, my body would still react very badly with cross contamination. Got a second toaster, got rid of wooden spoons and bowls, funky spices and started taking probiotics.

I now can say things are looking up for me.

Good luck in your journey and have support. My husband had to change where we shop and how eat drastically. I could not have done it without him.

I have Celiac and was sleeved 11 months ago. One of my favorite foods is Subway????. I order a turkey sub without the bread. They put it in a salad bowl for me and I eat it with a knife & fork. Greek yogurt, string cheese and turkey bites are a staple for me. I don't eat bread at all, even gluten free. Doesn't go down or sit well????

schar makes a lot of products that people seem to like. the problem with schar is most of their stuff is corn based, which isnt a good choice for a lot of people with gluten/wheat issues.

I don't think this is quite right. Corn does not affect gluten intolerant people. It is still often genetically modified, But that is a different problem. I am gluten intolerant and corn has never bothered me or my gluten intolerant friends.

Get ready to start feeling a million times better! GF is so easy. We keep Udi's bread in the freezer and GF waffles but I don't eat any of that stuff now. I do occasionally use GF flour (right now it's Bob's Red Mill baking mix) to dredge chicken before browning. Makes a very nice sauce with veggies and stock. Rarely eat sweets, but once in a while a GF dessert at a restaurant or something and one bite does it for me.

My husband is Celiac and we have a GF household. Our teenager doesn't suffer from not having wheat at home and he has GF friends who are so happy to come here because they can eat well. I don't think any one should be eating wheat at this point. And yes, corn allergies are coming. Wait until that epidemic hits!