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Old 11-15-2013, 12:22 AM   #1
Woofens
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Anyone on a gluten free diet?
My doctor today told me he wants me to try a gluten free diet, after 10 years of chronic pain, I got a diagnosis of Fibromyalgia today. Was kind of expecting it, but still wasn't news I wanted to hear. He said some people with fibro say a gluten free diet helps, and I'm willing to try just about anything. I'm totally clueless, though, and am hoping to get some advice from people that have been there, done that. Thanks, all!
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Old 11-15-2013, 12:34 AM   #2
Jan in CA
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I'm not strictly GF, but I do avoid it 99% of the time. My arthritis is much better when I do. Because I eat low carb anyway it wasn't a big deal for me. I'll find some links and post them for you.
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Old 11-15-2013, 12:37 AM   #3
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Read labels carefully, look for the allergen warnings at the end.

My GS is on a GFCF diet. It helps with his Asperger's. I sure hope it helps you feel better and hurt less.

I was surprised to learn that barley and rye were no no's on GF.
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Old 11-15-2013, 03:10 AM   #4
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This is one of the diets that I'm not on. I wish I had some good info for you about it. The only offering I have is my wish that the diet help you feel better.
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Old 11-15-2013, 07:00 AM   #5
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I'm not on a GF diet, but my mother is a dianosed coeliac (or celiac to give the US spelling) and has to follow a GF diet.

I totally suport GG's statement to read labels carefully. It's not always the obvious foods that cause problems, but the unobvious ones.

Here's the link to the (American) Celiac Disease Foundation's website: http://celiac.org/. Their section on Living Guten Free has lots of helpful advice.

Get all the family onside.

Avoiding packet mixes and ready meals, but cooking from scratch is the simplest way to control what's in your food.

Not all brands are created equal. For example, one brand of ketchup will use wheat flour as a thickener, but another one wont.

As you are running a household and looking after a family, have and prepare foods that work for all of you (where possible). E.g. instead of making a sauce or gravy thickened with regular flour for your family and a GF duplicate thickened with corn starch or arrowroot for yourself, make one GF quanity for all of you.

If you use a toaster you will either need to invest in a new, seperate, toaster for you, or use toaster bags for your GF bread. Oh, and seperate butter or spread from the rest of the family to prevent cross-contamination. For jams/jellies, peanut butter etc, you can have seperate serving spoons (with the strict rule they are washed before re-entering the jar if one even thinks they have touched the non-GF food) or you could use the main jar and (re-)portion out to a second container for the rest of the family. Remember they can have non-GF contaminated food, but you can't take back GF contaminated food.

I don't know about GF bread in the US, but in the UK it had a very short (fresh) shelf life, so the freezer will proberbly be your best friend. In fact, you may find it easier to organise your freezer baskets or drawers into 'Mine', 'Ours' and 'Yours' for food.

It sounds alarmest, but these things very quickly become 'normal' for all of you.

I hope that is a good starting point and the best of luck.
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Old 11-15-2013, 07:15 AM   #6
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Oh, I just remembered!

You'll need to get either GF stuffing for the turkey for Thanksgiving, or cook the regular stuffing in a seperate dish to the bird and serve it (the stuffing) to everyone else.
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Old 11-15-2013, 10:45 AM   #7
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I'm gluten free, with a diagnosis of celiac disease. How can I help?
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Old 11-15-2013, 12:21 PM   #8
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Here's a few links to check out.
http://www.whatcontainsgluten.com/20...ng-gluten.html

Lots of recipes and most are gluten free. These women had autoimmune diseases. Read their about pages and info. I can't wait to try some of their recipes for holiday food!
http://alldayidreamaboutfood.com
http://www.againstallgrain.com

Books I've read or am reading that might be of interest to many of you.

Wheat Belly by Dr William Davis
Grain Brain by Dr. David Perlmutter

One thing that surprised me when I started this was how pervasive gluten is in the food supply! Reading labels is essential and learn the "buzz words" for hidden gluten because it's not always obvious on the label.
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Old 11-15-2013, 10:12 PM   #9
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Hey All - DH started following a diet based on the Joel Fuhrman's book 'Eat to Live'. Although not strictly gluten free, the focus is on fresh foods, "Salad is the Main Meal" is a motto. Lots of fruit and vegetables. I found this website with some of his recipes:

Dr. Fuhrman Recipes

Fibromyalgia is inflammation based. When inflammation is triggered off and stays on it becomes chronic, beginning a cycle of disease. This website, nutritiondata.com, includes ratings for the inflammation factor of foods. You can track the food that you eat, including foods with non-inflammatory ratings; at the end of the day target a plus factor, ending up with a non-inflammatory rating by days end.

Ten American Foods Banned in Other Countries lists foods that are banned in other countries and what their impact is on our bodies.
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Old 11-16-2013, 02:03 AM   #10
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First, sorry it took me so long to get back to this thread. Second, WOW! Thanks everyone for the tips and advice.

Monidew, any advice you can give me would be awesome. What do you know know you wish someone had told you in the very beginning of your GF life? I want to make this work, and do it as painlessly as possible for my family, and hopefully keep within our budget.

Thanks to all for the links, I'll be checking those put tomorrow. I'm also meeting with an "alternative nutritionist" my doctor recommended on Wednesday. Her website is here.

Thanks again to everyone. I appreciate it very much.
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The only difference between an experienced knitter and new knitter is that the experienced knitter makes bigger mistakes faster. Be bold; there are no terrible consequences in knitting.

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OTN:
Blocks in Blocks Afgan for Taz
Pet snuggles for charity
BonBons fingerless mitts for Sarah
Dorm socks for Skye-finished
Dallas Cowboys Man Hat for John-finished
and as always, dish cloths.
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