Post # 1
I just found out that I have a wheat allergy! It hasnt really sunk in yet, I am a little nervous for eating and everything. It will be a HUGE adjustment!
Has anyone been through this?
I am so sad but also am sooo looking forward to feeling good and losing some weight.
Post # 3
I have one, and it sucks! My stomach swells up, like I’m about 6-7 months pregnant and its terribly uncomfortable. Its been a challenge to adjust to being wheat free and to be honest, I have a lot of days where I falter.
The good thing is I became far more educated about what I’m eating, paying more attention to how my body feels, etc.
Post # 4
I was diagnosed with celiac disease when I was 17 (now 23). It can be hard to adjust at first, but honestly, once you start to make the transition it gets easier and easier. I never lost a pound though. My DH says my pie crust is better than any regular one he’s had, and I make a pretty mean pan of brownies too 😛
The price of gluten free foods can be expensive if you insist on buying replacement foods like rice bread or rice/corn pasta. I find it’s easier and cheaper to plan meals that are wheat-free in the first place rather than trying to substitute in for it. We do mostly meals that have potato/rice as a starch and do pasta as more of a treat.
Post # 5
It will be a big adjustment at first, but it’s really not that bad avoiding wheat. I have been doing this for a couple months now, for the simple fact that I am struggling to loose weight, and my doctor suggested trying it. Here is my Pinterest board, maybe it will help get you started.
Post # 6
I also have Celiac disease, which is an allergy to wheat, barley and rye. I’ve been GF for 3 years in July and it’s so much easier now then 3 years ago when I was first diagonsed. There’s so much more awareness.
You’ll be fine. Just avoid processed foods and be cautious that a lot of things you wouldn’t think have wheat do…they use it as a filler sometimes.
Luckily a lot of mainstream products are still OK. Fritolay is very good about putting their ingredients on their food.
Post # 7
I don’t, but my mum has Coeliac disease and has to avoid wheat and gluten. It took some adjusting but she received her diagnosis about 7 years ago (I think? Flown by!). Cooking from scratch is fairly simple, she just uses other flours such as rice flour, or xantham gum to replace gluten. Buying bread can be expensive, but over here she gets it in bulk on prescription. If she goes abroad I make her some small translated cards to hand to waiters/ chefs. You may get tempted to cheat but my mum swears that she feels a million times better for sticking to her specialist diet. Good luck 🙂