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11-29-2009, 02:34 PM | #1 | ||
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I have been trying for the past 3 weeks to follow a gluten free diet. I had a few slip ups but for the most part I think I have been able to cut out gluten, at the very least 80% of it.
My question is even if I was only able to cut out 80% should I feel a little better? How long do you have to follow this diet to know it is working? |
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11-29-2009, 02:50 PM | #2 | |||
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Elder
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I cut out gluten 100% for six weeks and felt worse. My husband feels better though so he's sticking with it.
I think you have to cut it altogether to get the benefit, if it's going to help you, that is.
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Wiz Turn Left at the next election. . RRMS DX 01/28/03 Started Copaxone again on 12/09/09 |
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11-29-2009, 02:57 PM | #3 | ||
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Senior Member (jccglutenfree)
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Quote:
It is an all or nothing sort of thing. While some people might feel a little better just by reducing the gluten load (or even carb load), you really need to give it up completely to halt the immune system response. Unfortunately, it can take up to 6 months to a year or more for people to feel well. Some know they are better in the first week, but others may require longer to heal a damaged gut, fix nutritional deficiencies, and ferret out other related problems that also need fixing. And... for example... if someone is gluten and casein sensitive, and they only remove gluten... casein may keep them feeling bad. It can be a process to figure it all out, and determine what factors are at play. P.S. Wiz, Daisy is an adorable kitten!
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"Thanks for this!" says: | ewizabeth (11-29-2009) |
11-29-2009, 04:29 PM | #4 | ||
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Thanks for the answers. I could give up gluten so much faster then I could give up cheese! My hardest meal is lunch. I get tierd of salads and I have not found a bread I can live with yet. Someone told me about a bread by Udi? I have not been able to find it. I tried making one with a bread machine, that didn't work out so well
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11-29-2009, 04:36 PM | #5 | |||
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Elder
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Quote:
"Gluten-Free Baking Classics for the Bread Machine" by Annalise G. Roberts She uses a Zojirushi bread machine and a special flour mix (in the book) and I've had great results! The machine is pricey though, so prepare yourself! It makes excellent regular breads too, for our sons.
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Wiz Turn Left at the next election. . RRMS DX 01/28/03 Started Copaxone again on 12/09/09 |
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"Thanks for this!" says: | cat265 (11-30-2009) |
11-29-2009, 05:14 PM | #6 | ||
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Senior Member (jccglutenfree)
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I like the frozen sandwich bread by Kinnikinnick and we use Glutano's frozen English Muffins for both breakfast muffins and hamburger buns.
I make my daughter a fresh gluten free flour tortilla every morning for her lunch sandwich. My electric tortilla press is practically falling apart and unfortunatley VillaWare no longer makes them. I've been scouting out new brands, but we use these tortilla wraps for sandwiches and tacos... and put everything in them from pizza fixings to salmon salad to sloppy joe to scrambled eggs. Quote:
I also make my own bread, but do so less and less since starting the every day tortilla craze. Here is the recipe I've had good luck with, though. Quote:
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. Last edited by jccgf; 11-29-2009 at 05:42 PM. |
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"Thanks for this!" says: | cat265 (11-30-2009) |
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