Stephy0519ParticipantStephy0519 December 16, 2015 at 12:39 pm #13831
I live in lower FC. I actually need a new doctor myself, so I’m interested in that, as well.
However, I’ve got plenty of restaurant and shopping tips! I actually just signed up for Diced, which is similar to Blue Apron, but only for Celiacs and in the Tri State–so far, it’s tasty.
alexandra124 December 17, 2015 at 10:48 am #13832
Hi there, I’m also in lower FC! I was diagnosed 2 days ago, and feeling a little overwhelmed by all the information on the web, as there’s a ton of info, and some of it mixed at that. I’m also not clear on how I should be reading labels as they pertain to allergen indicators… “May Contain” or “Processed in a Facility that” or “on the same equipment as”… are these foods safe?? Baking and eating sandwiches/pizza, and eating out in general, will be a new adventure (slash trial…).
I see Dr. Darlene Negbenebor in Stamford, and her partner Dr. William Pintauro is also great.From what I’ve read it’s uncommon to be diagnosed quickly, and it only took me one month, so I’m thinking that says something about the quality of my doc? But then again, I’m so new to this, what do I really know?
Tory December 18, 2015 at 9:22 am #13833
Hi Stephy0159. I’m always on the look out for shopping and restaurant tips…have been accidently glutened too many times! I think this gf journey would be easier with reminders of the do’s and don’ts and of course, new tips and ideas. Would love to chat more with you,
And welcome to our world ‘alexandra124’. There’s a lot of info on the internet, which can totally overwhelm you. When I was diagnosed, my GI said just go on a GF diet and you’ll be fine! But I’m finding it’s not that easy as 18months on a gf diet and my test still come back positive. There’s a lot of things its hidden in and I wish I’d had some guidance in the beginning instead of making my way blindly and learning by error! Although when I start to research the internet, I gather way too much info. Get overloaded. Then can’t filter out useful tips to act on it. So I ignore it all for a while and then I’m back at square 1!
But I have learned a lot since being diagnosed and more than happy to pass on my experiences and tips!
I live in Wilton if that’s close to either of you?
alexandra124 December 19, 2015 at 10:27 am #13834
Thanks so much for your response, Tory – getting overloaded and then ignoring all the confusion is exactly where I’ve found myself. I started researching after my blood tests came back positive, but before my endoscopy (shamefully I didn’t even know what the disease was!) as a way to mentally prep myself…but I’m finding it’s a totally different ballgame when you realize 1) you actually have a positive diagnosis, and 2) just how careful you have to be not to ingest even an accidental crumb. Cross-contamination? New toaster? Different mayo/mustard/etc? What?!!
As a lifelong lover of food, especially my gluten-filled treats/pastas/breads, this sudden switch is pretty confusing. I appreciate any and all advice as it pertains to what ingredients are safe. Is the below 20ppm rule really a good guideline? I understand a lot of highly respected and recommended ingredients (at least in the natural/organic foods world) like those from Bob’s Red Mill are still not produced in a gluten-free facility so there is a lot of debate about that as well… I also am not a vegetarian or a vegan, and have no food allergies, so I still want food that incorporates dairy, eggs, soy (gluten-free!), nuts and meat, but I’ve realized there is a ton of overlap in these two worlds especially when trying to find a bakery that could cater to a celiac.
Funny that you live in Wilton, as I’m on the east side of New Canaan and usually go over to the Village Market to shop :) I actually put a call in to the deli yesterday to find out the ingredients of a couple of my favorite prepared foods/salads…should I even be attempting to eat these things anymore since I can’t be certain of the prep process even if the ingredients check out?
Stefy0519 – I’d also love to hear your shopping and eating out recs!I tried to look up Diced but all I could find was a Meetup.com gathering for it in NYC. Do you have a link or phone number? Much appreciated.
Stephy0519ParticipantStephy0519 February 8, 2016 at 6:26 pm #14082
Sorry, I totally fell off with the holidays and my runs (I’m training for a bunch of half marathons.) Diced is live now at http://www.mydiced.com It’s amazing–my fridge is full of the meals!
I would be careful with the pre-made things at Village Market….if someone had their hands in some kind of wheat and then didn’t switch gloves and moved over to that dish…..not safe!
I eat everything as well–I just have to be careful with too much cheese.
Are you both still around?
Tory February 14, 2016 at 12:29 pm #14122
Still here :)
And still trying to figure it all out! It’s the cross contamination that gets me the most…I just never know who/what to trust but at the same time I don’t want to be confined to eating at home! I went to a diner recently and the waitress told me she was 98% sure the salad dressing was gluten free!?!
Going to check out diced.com. It sounds promising.
I’m confused with ingredients like yeast extract….which I’d assume to be gluten but then I see it on gf food labels. I’ve a few of these questions and the Internet seems to give contradictory advice. Where do you go for the true answer?!
And happy running Stephy0519. I have my half in June. :)
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