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Personal symptoms of gluten intolerance/tips for suffering with them?
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<blockquote data-quote="Brunneria" data-source="post: 1547220" data-attributes="member: 41816"><p>Well, I was already avoiding most gluten before this, because I have been low carbing for years. But I was still having the odd grain related treat (occasional slice of toast, or gravy on a Sunday dinner, kind of thing) and I would always have a mouthful of my husband's meal if we were out, and it looked nice. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p><p></p><p>So in some ways going gluten free was easy (already avoiding the biggies) and in some ways it was an absolute pain. I wanted to be absolutely strict for the first few months, so I could really track my symptoms. So that meant looking at every label. Did you know that some vinegars have barley in them? And Pringles have wheat starch, which is not gluten free. And some stock cubes are OK and others aren't... Fortunately, if I do make a mistake (like I did last week) then my symptoms are inconvenient but bearable, unlike a true Coeliac, who can be totally incapacitated and very ill.</p><p></p><p>On the other hand, it has really paid off because I love not having psoriasis, and being able to go upstairs without knee pain. That is worth every hassle.</p><p></p><p>You asked about substitutes, and I have to say that I rarely bother. Gluten free options in the supermarket are usually ridiculously expensive, not nearly as nice and have even more carbs in than the gluten version. But of course, that will depend on personal tastes.</p></blockquote><p></p>
[QUOTE="Brunneria, post: 1547220, member: 41816"] Well, I was already avoiding most gluten before this, because I have been low carbing for years. But I was still having the odd grain related treat (occasional slice of toast, or gravy on a Sunday dinner, kind of thing) and I would always have a mouthful of my husband's meal if we were out, and it looked nice. ;) So in some ways going gluten free was easy (already avoiding the biggies) and in some ways it was an absolute pain. I wanted to be absolutely strict for the first few months, so I could really track my symptoms. So that meant looking at every label. Did you know that some vinegars have barley in them? And Pringles have wheat starch, which is not gluten free. And some stock cubes are OK and others aren't... Fortunately, if I do make a mistake (like I did last week) then my symptoms are inconvenient but bearable, unlike a true Coeliac, who can be totally incapacitated and very ill. On the other hand, it has really paid off because I love not having psoriasis, and being able to go upstairs without knee pain. That is worth every hassle. You asked about substitutes, and I have to say that I rarely bother. Gluten free options in the supermarket are usually ridiculously expensive, not nearly as nice and have even more carbs in than the gluten version. But of course, that will depend on personal tastes. [/QUOTE]
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