Could you please answer my questionnaire.
What is your age range?
0-15 15-30 30-50 50 plus
What does your diet include daily?
Do you find your diet restrictive? Explain.
What are the few examples of the alternatives that you would use?
Is there a meal in which you would like to have but you cannot have because of your allergy?
Thank you.
Hi Bertie,
Is this for your school project? did you get good marks for the last one?
By the way, I don't have a gluten allergy! I am a coeliac, which is an auto-immune condition. It's worthwhile to understand the difference and maybe it will get you extra marks?
I do get very sick if I eat gluten; however my body reacts quite differently compared to someone with an allergy.
Allergies can be life-threatening and sometimes requires the person to use an adrenaline pen. The antibodies made in the immune system of Coeliacs are very different to this and as a general rule, you won't find any coeliac carrying an EpiPen because of gluten.
Take Care
Xx
Hi Bertie,
I'm an over 50
I eat porridge, nuts, seeds, fruit for breakfast. Soup with home made bread or beans on toast for lunch. A wide variety of meals made from scratch, which all of the family eat.
My diet is restrictive in that I do not now eat a number of foods that I really enjoyed. A was a big biscuit eater! But having been a coeliac for 8 years I do not find the diet at all burdensome. In fact I have become a lot more knowledgeable about food and its effect on humans as a result of my disease. My conclusion is we have a stoneage digestive system trying to cope with a 21st centurt diet and it isn't suprising our bodies are rebelling in all sorts of ways.
A recent alternative flour that I now use to make my bread is Teff flour. This is, I believe, an east african flour which produces 'flatish' type loaves.
Walking past a fish and chip shop gets the juices flowing, but my head then tells me that perhaps this type of food isn't that good for me.
Hope this helps in your research project. Best of luck!
Thank you very much!
This has helped me a lot within my research.
Hi Bertie
I'm over 50.
My breakfast is usually eggs in some form, or full fat yoghurt with some fruit added.
I drink one filter coffee a day, with cream added. My diet includes a lot of different vegetables and meat or fish.
My diet is only restrictive when I eat out, as I have to choose places to eat which I know will provide gluten free food.
I use buckwheat flour or chick pea flour as an alternative to wheat flour.
Apart from having to avoid gluten, I have found that I can no longer eat a lot of tomatoes, red peppers,aubergine or potatoes. It is not uncommon to have problems with other food once your insides have been damaged by gluten, unfortunately.
My husband decided to eat gluten free with me, and we take turns to cook. I don't buy ready made supermarket gluten free foods, as they are full of additives and not very healthy.
Good luck with your project.
Oddly enough Penel, along with several others those fruits/vegetables you mentioned are ones to avoid according to the IBS charity (bizarrely I have CD and IBS ). My vegetarian (almost no fish) life is really going down the pan since the IBS diagnosis 6 months ago!
I also read quite recently in relation to those who do not have CD but follow a GF diet that it is in fact not a good diet for people of normal health but I applaud your husband's efforts to help you out - it is much easier when the whole house is GF. My husband will eat my GF baked goodies and normally GF foods (providing I add meat to his!)
Sorry to hear that you are having such problems with your food. Hope you are managing to get some Omega 3 in your diet.
I have also read the suggestion that a gf diet may not be a good idea if you don't have CD, but I can see no good basis for this idea. I'm inclined to agree with Dr Rodney Ford that everyone should be eating gf!
My husband had his gall bladder removed some time ago and has found that a (mostly) gf diet has helped with the dietry problems he experienced. It certainly does make life easier at home.
Hi,
I am 50 plus and have been diagnosed coeliac for ten years.
My diet includes GF bread, GF oats, I can tolerate oats some coeliacs can't, meat, fish, vegetables, fruit and dairy.
Eating out can be a minefield, contamination being an issue. I sometimes feel my requests are not taken seriously.
I would love an occassional treat of good fish and chips.
Hope this helps?
Thank you for answering my questionnaire, this has helped a lot within my research.
What is your age range?
= 30-50
What does your diet include daily?
= I try and include a variety of vegetables, carbohydrates and protein each day. I suppose on avergae I have Gluten-free toast or cereal in the mornings, either rice-based dish, or sandwhich for lunch, and either rice, potato, or quinoa-based meal in the evening. Each week I try and include two servings of oily fish (salmon, sardines etc.), and two days each week where I have pasta as my main meal.
Do you find your diet restrictive? Explain.
= Yes. Socialising in restuarants is either bothersome or downright impossible, though it is getting a lot better. Socialising around friends houses is even more difficult, I sometimes feel they'd rather not invite me than have to risk upsetting me with cross-contamination.
What are the few examples of the alternatives that you would use?
= (I'm not quite sure of the meaning of this question) I use proprietary replacements for things such as soy sauce, flour, worcester sauce etc.
Is there a meal in which you would like to have but you cannot have because of your allergy?
= oh yes.
A good chinese meal would be great.
A massive seeded pointer filled with salad and ham.
A hot dog in a bun loaded with English mustard (by the way, a near alternative to this is a gluten-free yellow mustard (usually American mustard) mixed with a little hot horseradish sauce - almost the same as English mustard).
Scotch eggs and savoury eggs.
Pork pie (bad for you, but good once in a while).
Hope that helps.
hello i am just about 52,
i eat reasonably normally mainly because i never ate a lot of bread before discovering that i was sensitive to gluten. Most of our meals are homemade and i just use a gluten free flour if needed, i do have a fair amount of gluten free substitutes such as a g/f worcester sauce, brown sauce. i dont have breakfast, but as my partner isnt overly ambitious in his food our mains are normally meat and 2 veg.
the main restriction issues is when eating out though we normally check before we decided where to go and are lucky to have a few places around where i can get a g/f afternoon tea which is my favourite
i do occasionally fancy real bread especially a crusty loaf with pate which isnt the same when g/f alternatives are used. and proper cakes, g/f whilst getting better still hasnt quite got there
Hi
My age is 50+, I am not sure whether I have coeliac disease or NCGS, but I've had whatever it is for 5 years now, but have had other autoimmune problems for 30+ years. I react quickly to any contamination of gluten, down to trace levels of it. Luckily people on here are very good at informing one of surprising danger zones (cirtric acid, e numbers that sort of thing).
Food during the day is always home cooked. I eat a wide range of foods and have just discovered the joys of Persian foods......mmmmmmmm yummyyummyyummy. I eat 'fresh' foods: veggies, meat, fish, fruit and cook what looks best (curry one day, chilli, goulash, roasts etc etc). I don't find the diet restrictive when I'm at home, as I cook well and inventively, however it's a nightmare when going out.
I find it socially isolating: such as friends having a get together and not inviting me as they're having cakes!! Also I don't like to impose my dietary requirements on others, as in order for them to do it to a level that's safe for me they'd have to change their whole kitchen (joke), but it is difficult. Flying is a nuisance (thanks BA for never, ever having anything GF on short haul flights, and no, a black coffee and glass of water isn't really caring for your customers as you like to think you're doing).
I don't use any of the ready made foods/flours. I've recently found buckwheat flakes which can be used instead of porridge and buckwheat flour which makes nice pancakes. I'm lactose intolerant too, so finding the almond/coconut milks has been a wonderful addition.
I would love a really good BIG portion of fish n chips, deep fried in dripping or lard (like they used to do in the old days, preferably northern F&Cs) I miss Yorkshire puddings and cake. Great big cake. Oh, and chocolate as the lactose works quicker through me then gluten!
S x
Hello Bertie
I am 50+
For breakfast every day I eat Greek yoghurt and nuts.
I eat meat, fish, vegetables and salads. Sometimes I eat a bit of fruit. I have a problem eating eggs, bacon and some cheeses. But if buy cheese that is not packaged for supermarkets from specialist shops it is okay although expensive and goes mouldy quickly.
I cannot eat the gluten free flour or any of the products that contain it. So I can't eat pasta, bread, or gluten free cakes. I also can't eat sweets or chocolates that contain glucose syrup as this contains wheat but I can eat dark chocolate. I can't eat oats either.
I use rice flour or potato flour to make gravy or sauces. I make cakes with eggs and almonds (and chocolate, lemon or oranges) but can only have little bits at a time because I can't eat too much stuff containing eggs.
I do find the diet restrictive but it doesn't affect me doing much. Mostly my friends have been quite good about cooking for me. I have to try and remember to take food with me in case nothing is available for me and often forget or don't get it together. Sometimes when I have taken food it gets all squashed and not very appetising when I get round to eating it! It is difficult to be creative with food sometimes so we tend to eat the same things.
I would love to eat macaroni cheese, lasagne and quiche.
Hope this helps.
Q; Could you please answer my questionnaire.
A: Is this a quiz as I love quizzes LOL
Q: What is your age range?
0-15 15-30 30-50 50 plus
A: 50+
Q: What does your diet include daily?
A: Fresh fruit and veg, free range eggs, home made bread made with naturally gf flours.
Q: Do you find your diet restrictive? Explain.
A: Yes and no, at home I have become more adventurous and eat foods from many cultures and I avoid most processed foods so I eat a very healthy diet more like we did 50 years ago.
But when I am out and about the choices are restricted.
Q: What are the few examples of the alternatives that you would use?
A: As an alternative to wheat flour I eat rice flour, potato flour, quinoa flour, buckwheat flour and chick pea flour.
Q: Is there a meal in which you would like to have but you cannot have because of your allergy?
A: Being from the west country I miss a proper Cornish pasty.
This is my 2p's worth and if this is for a project then it will help raise awareness so good for you and good luck,
Jerry
Thank you very much for completing my questionnaire and this has helped my research within my project a lot so, thank you again!
What is your age range?
I'm 54
What does your diet include daily?
Gluten free (pure) porridge oats or gluten free cornflakes, yoghurts, nuts and dried fruit, fresh fruit, home made soups, salads, tinned oily fish varies on different days
Do you find your diet restrictive? Explain.
Yes, being a coeliac an need to be very careful what I eat and eating out is a mine field I have been made very ill on occasion when I have inadvertently eaten gluten. I am the dinner guest from hell and will question ingredients again and again ..
What are the few examples of the alternatives that you would use?
alternative to flour..I use cornflour for making sauces and thickening soups and gravies etc. Alternative to pasta and bread, there are some half decent ones out there, available on prescription
Is there a meal in which you would like to have but you cannot have because of your allergy?
I don't have an allergy, I have an auto immune disease.. I don't miss much these days. I have had coeliacs for over 11 years and am now used to eating gluten free.
Hope this helps...
Ellen
Migraines more likely for people with coeliac disease
New here and very anxious!
Can anyone recommend a gluten-free shampoo? What gluten-free beauty brands work for you?
Keep glutening myself
