Help - what does this all mean?

[ablackdolphin]

So, my doctor called me back with my biopsy results and said that it looks like Celiac's.  He wants to do the blood work to confirm.  I got tested because in Feb I had a miscarriage after having some very strange symptoms while pregnant.  I was 11.5 wks along. But, I do have a healthy 19 month old as well.

Just curious what this all means for me and my family....

[happy2bmom0406]

I was diagnosed at age 32 with Celiac.  After MANY MANY years of bizzarre illnesses and injuries my son's pediatrician suggested I may have it after he was diagnosed.  Going gluten free is hard at first, actually down right overwhelming.  But the world is getting VERY gluten free friendly.  You will have to avoid all wheat, barley, and rye.  You will have to be careful with labels and probably adjust your diet significantly.  I didn't even realize how sick I was, or maybe I didn't know what it was like to be well but after about two months of TOTAL GLUTEN FREE, I started feeling AMAZING!  No headaches, stomach aches, body aches.  No mild fever feeling and morning nausea.  And I had two VERY high risk pregancies before, then after I gave up gluten, a normal preganancy.  It is really a silent enemy.  You don't realize the damage it does.  So stick to it, get it all out of your system and get used to the diet.  AND YOU WILL FEEL GREAT!!!!  If you have any specific questions please don't hesitate to contact me, I would be happy to help!

[ablackdolphin]

Thank you!!!! What words specifically should I look for on lables? I was reading that many preservatives and additives have gluten in them....yikes!

[happy2bmom0406]

Wheat is the major culprit for preservatives and additives.  I actually got  Turkey for Thanksgiving that when I got it home found out it was injected with wheat for flavor and preservation.  Wheat is one of the major allergies out there though so they HAVE to put it on the label.  Look at the bottom of the ingredients and see the Allergen Information.  The things that DO NOT stick out are barley, rye, and oats.  Barley is in A LOT of things.  If it is chocolate, look for sweetened with Barley Malt.  If I see the word "malt" I stay away.  NOTE:  Rice Crispies SHOULD be gluten free but they are not, they have barley.  Oats do not contain gluten naturally but they are contaminated with wheat during processing.  Don't eat anything with oats unless it specifically states Gluten Free.  Get used to rice cakes, corn tortillas, corn or potato chips, rice, and potatoes.  Those will be your main carbs.  Also there are so many gluten free pastas, rice pasta is what we use.  You will find that you will just be eating healthier because you will have to avoid many preservatives and additives.  Canned soups, flavor packets, many of those are thickened with wheat.  

Anyway I don't want to go on and on so I have this link:  http://www.triumphdining.com/products/gluten-free-recipe-ingredients

A book called "The Essential Gluten - Free Grocery Guide".  It is AMAZING!!  I was actually losign weight because I thought my options were so limited but then I got this and I have all of my goodies back, just diffent brands.  It is SO WORTH the purchase!!!!

My main key words:  Wheat, Barley, Rye, Oats, Malt

[happy2bmom0406]

Also, I just came from the store with a Gluten Free cake for my sweet boy's seventh birthday.  The WHOLE family is looking forward to eating it.  If you need a sweet treat, go Betty Crocker Gluten Free.  They are so good!!!!!

[ablackdolphin]

Thank you, I really appreciate it.