Celiac And Colitis

[SmallTownLady2U]

Somebody posted who was a celiac and also has colitis like me. Could you give me an example of what you eat? I am currently on rice and chicken this is getting boring. I am trying to over come my fear of food. I intruduced over cooked broccoli last night. I have had white gf bread. Of course everything I eat is gluten free. I really need some suggestions. Thank you so much in advance for taking the time to respond.


Hanging on and holding tight to Jesus! : )

[SmallTownLady2U]

Broccoli, even over cooked bad, bad idea! My husband made a handberger tonight and so far so good. I will know in a bit. I had it with no bread and mashed potatoes without Milk of course. I need more ideas, from anyone who can even share what they ate at first.

I am on 9mg of entocort, I also take a Lomitil in the evening.
Vitamin D
B 12
Fish Oils
10mg Elevil

[tlras]

Hello SML,

I think you may be referring to me as I remember your first post and my response to it. I'm kinda new to being a Celiac, just diagnosed in July but not confirmed until October so I've just now gotten the hang of this gluten free diet. I pretty much gave up gluten and dairy close to the same time. I can tell you what I ate at first and what I can eat now.

I consider myself one of the more fortunate ones as I seem to be able to tolerate more foods even from the get-go. First I just ate chicken (seasoned with garlic powder and salt) or I boiled a chicken thigh and ate it plain no seasoning. Plain white rice which I grew very tired of and now eat Jasmine rice (starting to tire of that). Avocados, bananas, applesauce (occasionally), Rice chex with almond milk, rice pasta, meatballs turkey or beef, spaghetti sauce (I'm one of the rare ones who could tolerate Prego's Heartsmart early on but went lite on it), chicken/rice/carrot/celery soup (tons of that), Ener-G brown rice bread, corn chips, Pamela's GF/DF cornbread mix (luckily I tolerate corn products extremely well), squash and zuchinni, spinach, cod and halibut. I've been eating this all along. I've just now added some kidney beans (have missed my red beans and rice), broccoli, cauliflower, limas (questionable), eggs and even some GF treats like Lara bars and even some Enjoy Life chocolate bars (GF/DF/SF). I can even deal with a little bit of arugula lettuce as well. I eat lots of hamburgers with Udi's GF buns (they are so good) but was scared to try the buns early on. Do well with them now. Oh..and just added red potatoes back in but some on this board do very well with potatoes from the very beginning. I had to give them up for awhile.

I know how you feel. I'm now getting to the point where I'm so tired of chicken and rice and even avocados. You mentioned having an issue with broccoli. I kind of did at first but later slowly added it in and do well with it. It's a gassy food so had to be careful with it. Same with the cauliflower for me. It's tough at first because we have to pretty much eat the same ole thing every day. I'm 8 months into healing so am grateful to finally add more foods back in. I even do well with french fries...yum yum.

Hang in there. I've learned a lot from Leah when I first came on when it came to what foods to give up for awhile, what she could eat and when to test things back in. S-L-O-W-L-Y. Hope this helps a little. I hate to cook and am not creative in the kitchen so it's just very simple stuff for me.

Do you know if you do well with corn? I had heard that some Celiacs can react to it....like a cross reactive food.

Terri

[Marie]

I have been told (via blood, not the gold standard biopsy) that I have celiac. I also have lymphocytic colitis which I believe was induced by overuse of antibiotics. My OB/GYN insisted (probably to cover their butts) that I take broad-spectrum abx throughout the majority of my pregnancy in 2011 because of recurrent UTIs. In hind sight, I wish I would have sought out a different opinion/ more holistic OB group. Live and learn.

I've had success (for the most part) with:
organic ground beef/ buffalo
organic turkey
organic chicken
fish (recommend wild caught)
puffed millet cereal
seaweed snacks dried sheets
organic sunbutter
small portions of rice
asparagus
bone broth
chicken/ meat broth
mashed cauliflower
scallops
kale
buckwheat
coconut flour

I avoid: all sugars & artificial sugars, dairy, most starches, caffeine, alcohol, nuts, tomatoes, corn, soy, oats, among many other foods. It's boring and challenging but if it keeps me from getting sick and on the path to wellness than I will continue to stick with it.

Hopefully once I get my good bacteria > bad bacteria, I will be adding more food. It's all about healing my gut and listening to it carefully.

Sorry you are having to deal with this. I wish you the very best.

[SmallTownLady2U]

Hi Terri and Marie, Thank you so much for your responses, I now have a few more ideas. Once we learned gluten free, we became very good at it. My husband even learned how to make gluten free chinese food. I first noticed after I ate something greasy that the symptoms were coming back and then I could not drink coffee.....and went to nothing. I now know this is a really bad idea because you go even more.I think I will stay off of the offenders for life, they are just not worth it.I know we will all heal it will just take time.I wonder if we should not do a colon cleanse everery few months to get all the bad stuff out? I am trying really hard to not be afraid of food.Terri, you are rite Udi's is the best!Again thank you for taking the time to get back to me,
God Bless : )

[Leah]

Hi STL.
Terri gave you some great advice. She seems to be able to eat the same things I can for the most part ( except for bananas and tomato sauce). When I was at my worst, I ate all meats and fish .Rice. Cooked asparagus, squash, carrots,green beans, beets, and zuccini. Avocados, olives, applesauce. I also ate a lot of sweet potatoes because I stayed away from white potatoes for six months. Rice cakes with almond butter and a little jam. Chex cereal with almond milk. I was always good with eggs, so I ate them also. I could eat canned peaches packed in juice too ( but don't go crazy with them because of the sugar). Corn tortillas and SOME corn chips depending on the oil used. Canola is very bad.

I have added many things back in, but since you are at the beginning of this journey, I won't go into that. BUBBA's frozen hamburgers were a "go to" when I couldn't think of anything to eat. No bun. I stayed away from GF processed products for 6 months ( because of the long list of ingredients).

Hope that helps
Leah

[gluten]

Hi, This information was taken from " The Paleo Diet Cookbook by Loren Cordain, Phd. Lectins- Almost all grains and legumes contain lectins, most of which increase intestional permeability. That is why the Paleo Diet has such potent therapeutic and creative powers for autoimmune patients: it is virtually free of the lectins known to increase intestinal permeability. Saponins- A new twist to the Paleo Diet and autoimmune diseases involves saponins, toxic compounds found in many plants that ward off microbial and insect attacks. If we eat the plants that contain saponins in large amounts, they can become lethally toxic. Even at low doses they may cause leaky gut. Beans [legumes] and soy products are concentrated sources of gut-permenting saponins. Saponins have long been used by immunologists to boost the effectiveness of vaccines in speeding up the immune system. In addition to legumes and potatoes, other foods that contain saponins include green tomatoes, alfalfa sprouts, quinoa, amaranth and soft drinks containing the additive quillaja. Glycolkaloids- Potatoes contain two specfic saponins called glycoalkaloids[ alpha solanine and alpha chaconine ] which increase intestional permeability. This diet is based on meat protein[ protein from grass fed sources ], plenty of vegetables and fruits. The book listed the foods that can be eaten and the foods to avoid. Before starting any new diet I always research the items like saponins, lectins and glycolkaloids to investigate their potential benefits. Then I can make a decision to follow the diet 100% or to modify it. Jon

[wonderwoman]

http://www.livestrong.com/article/39470 ... aleo-diet/

Quinoa
Although quinoa is not a grain, botanically, but rather a seed, it has properties similar to grains. Instead of containing gluten, the protein that attaches to a carrier molecule at the intestinal level to penetrate your bloodstream, quinoa contains saponins. Saponins constitute a substance similar to soap that is produced by the plant as a chemical defense system. This is why it is recommended to rinse quinoa before cooking it. However, not all saponins are removed and the part you end up eating produces small pores in the membranes of cells lining your intestinal wall, which irritates your immune system.
Read more: http://www.livestrong.com/article/39470 ... z2PvvcDCZ0

http://ultimatepaleoguide.com/is-quinoa ... deep-dive/

So, quinoa, while it might technically be gluten free and paleo friendly, does still possess some of the adverse affects of grains that a paleo diet strictly avoids. Essentially, it’s ok in principle, but not as ok in practice. If you follow a paleo diet plan, it simply comes down to a personal choice of whether or not you enjoy quinoa, and whether or not you are concerned about its possible negative effects on your digestive system.

If you do choose to eat quinoa, it is generally a good idea to wash it thoroughly, as its outer coating is responsible for some of its wheat like properties.

So there you have it, our best shot at the question of whether or not quinoa is paleo. There are, and probably always will be endless debates on this subject.

DARN! I used to eat a lot of quinoa and about a month or so ago questioned weather it was a problem for me. I haven't eaten it since then. I will have to try it again down the road and see how I react.

My book Paleo Comfort by Mayfield with forward by Robb Wolf does not say anything about Quinoa.

[tex]

Over the years, quite a few members have had problems with quinoa, so it's definitely not for everyone. Also remember that certain brands of quinoa have a history of cross-contamination with gluten.

This warning was posted a year ago on the Gluten-Free Watchdog site:

For the past several years quinoa in general was considered suitable for Passover*. This is no longer the case. After thoroughly investigating the issue, several concerns have been raised by the CRC. Quinoa is sometimes grown in close proximity to barley. Quinoa may be covered with barley while being dried. Quinoa may be transported in sacks previously used to transport barley. As a result, only quinoa which can be sourced to a farm without these concerns is considered suitable for Passover. The CRC’s website includes Andean Naturals and Ancient Harvest as sources of approved quinoa.

For individuals with celiac disease, it is important to note that just because quinoa is grown in close proximity to barley or covered with barley during the drying process does not necessarily mean it is contaminated. When quinoa is processed the outer covering is removed and most quinoa is washed to remove the very bitter saponin coating from the seed. Nonetheless, the possibility for contamination does confirm the importance of eating only those quinoa products that are labeled gluten-free and tested for gluten contamination using the standard sandwich R5 ELISA (remember if a product is tested using the omega-gliadin (Skerritt) ELISA barley contamination will NOT be detected).

https://www.glutenfreewatchdog.org/blog.php?id=8

In the quote, the abbreviation "CRC" stands for Chicago Rabbinical Council. Also note that as mentioned in the quote, Andean Naturals and Ancient Harvest are probably safe brands if you want to use quinoa.

Tex

[Eric]

Small Town Lady,
When our family went GF because of a celiac diagnosis we bought every GF version of gluten products out there - cookies, cereal, muffins, etc. We've started to migrate toward real foods and just avoid wheat, barley, rye (and oats) since the GF packaged foods can be just as crappy only without gluten. Our homemade baked goods rely on coconut flour, some almond flour and occasionally millet or buckwheat flour. We used to use a lot more rice, potato, tapioca, sorghum, corn, etc. starches and flours but have mostly cut those out. The elimination of sugar has been tougher on the baking than removing gluten. It will be easier when we're able to use honey, coconut or agave syrup.

I like the idea of quinoa, as well as the other "pseudo" grains (millet, buckwheat and amaranth) but feel they still need to be prepared properly, just like beans, rice and real grains. As Charlotte quoted, rinsing is essential, especially in the case of quinoa, to remove the saponins but that's likely not enough for most of us. Soaking/sprouting and possibly fermenting a little bit if you can handle it helps makes the nutrients more available while also breaking down the lectins, enzyme-inhibitors and phytic acid which all serve as obstacles to digestion. These preparation techniques don't necessarily rid these foods of all their "anti-nutrients" but it helps. Still, some folks likely won't tolerate them even when prepared appropriately.

[ldubois7]

Hi!

This is depressing. I have switched from almond flour to quiona for baking. I can't tolerate almonds. My question is.....what about other gluten free flours? I have teff, sorghum, & millet? Are there any flours that are safe for our digestion?

Linda

[Leah]

We are all different. i use mostly rice flour.

[Gloria]

Buckwheat is gluten-free. The best type to use for baking is white buckwheat, which hasn't been roasted. White buckwheat has a very mild flavor compared to roasted buckwheat, which has a strong flavor. Buckwheat can be ground into flour easily in a blender. It usually requires more liquid because it absorbs the fluids more readily.

Gloria

[ldubois7]

Thank you, Gloria. I'd never heard of white buckwheat. I used to use (back in the day) white whole wheat flour.
Where do you purchase it? Does it require a lot of eggs like coconut flour? I ordered egg replacer from Amazon, so waiting for that to bake again.

Thanks for your help.
Linda

[Gloria]

I haven't been able to eat buckwheat for a couple of years, but I used to buy it at Whole Foods and a local store near me that sells many international foods. It's pretty easy to find roasted buckwheat, but non-roasted is more difficult. You might be able to find it online if Whole foods doesn't carry it anymore.

As with most GF baking, you should use at least two different protein flours (rice, amaranth, buckwheat, teff, quinoa, etc.) and and two different starches (potato starch, cornstarch, arrowroot or tapioca starch). I have found that arrowroot mixed with warm water acts as a decent egg substitute in baking. Now that I'm using almond flour (which I know is off-limits for you), I can do without egg replacer and xantham gum most of the time. I'm limited to baking muffins now, so I might not be the best person to give baking advice.

Gloria