New To Gluten-free?
Here are some pointers for a smooth adjustment. 

NOTE: Many people find that speaking with a celiac nutritionist is an enormous advantage, even after they are eating gluten-free foods for awhile. Whether you seek guidance as you begin, or you take some time to learn the basics, a professional can assess your gluten-free choices and help correct weak areas for optimal balance. 
  
Frustrating, but worth the hassle!
This is a transition time. You will change from the old familiar way you've been eating and managing food, to one that requires time, patience and focus. 

You will eat well! You are NOT condemned to a diet that tastes like cardboard. "Gluten-free cuisine" can be gourmet, organic - very nutritious and delicious. The effort is worthwhile.

There is no shortage of tasty gluten-free junk food, but... why not make balanced nutrition a priority, as long as you are undertaking this "food exploration"...   

The rewards are great!
First you learn the basic rules, and then it's all about paying attention to what you eat.
It takes awhile, but it becomes a familiar challenge.

Being spontaneous about what you eat DOES change, there is no doubt about it. Many people resist this, especially at first. No need to make a big deal about it though!

Try to come up with some controlled spontaneous activity that works for you!  This is a personal part of the experience. Try different GF products -  experimenting might take your mind off the foods left behind.  If you cannot purchase some type of food and you miss it, you can learn to prepare it yourself, in gluten-free style!

Browsing for recipes in bookstores or on the web is a great way to find foods you can enjoy or have not tried. You can substitute ingredients - And some are gluten-free already!

Carry a favorite snack with you in case you do get stuck without an easy choice while in transit...

You are not alone - Don't forget that there is a lot of support out here when you need it.  

Have no fear! It's not rocket science. "Gluten-free" will quickly become a way of life. 

 

Tips

There are 3 areas of focus in adjusting your lifestyle to this diet. 
Learn - Buy - Cook.

 

1-Learn 

1. Safe / Not Safe Foods 
2. How to read labels
3. Where to buy food 
4. How to prepare safe food (cross-contamination, cooking near gluten)

HINTS
* Figure out which food you already eat that is GF.
* Get familiar with a few brand names for products that you use (cereal, cheese, soup)
* Use only reputable Food Lists to find new GF foods - books & magazines, websites.  

NOTE: Food Alerts are VERY important. Any reputable listing of safe foods should be able to alert you in some way to changed gluten-free status!

Food & Food Lists   
What should I know and do to eat safely? 
What can I eat (and not eat) today? 
Find safe foods and what foods to avoid.
Remember to only use current Food Lists - - and have a way to receive ALERTS.

Begin to figure out your personal preferences for at home convenience and entertaining, for dining out, and more. 

About Medications  
 

Family Members
Everyone in the family should be tested, even if no symptoms are evident. 
Be persistent! This disease can affect families in many ways: depression, temperament, judgment, behavioral or learning problems, work or financial issues.

Support
Become a member of Celiac Disease Foundation: newsletter, support, events, products, and more.
Other valuable sites: Columbia Celiac Disease Center, NFCA, Gluten Intolerance Group

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2-Buy
1. Order online. 
2. Supermarkets - Ask a manager for the Gluten-free section. 
3. Shopping Aids: 
Use online food guides, books, magazines. 
Bookstores - books, cookbooks, magazines. Browse for free! 

HINTS
* Get a book or list to bring to the supermarket.
* Use the gluten-free websites to know about products you can find (or ask for) locally.  * Always use reputable, recent lists. Manufacturers do change ingredients.

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3-Cook  
1. Cookbooks and recipes: Internet and bookstores. 
(Recipes can be found on most celiac health web sites, newsletters, gluten-free product web sites, and even Food magazines and web sites.)
2. Cross-contamination: If you share a kitchen that is not gluten-free, take precautions for safe food preparation and storage. For example, some equipment cannot not be shared safely. Take steps to make sure everyone understands. Have a system of stickers and other tricks to easily identify the food items that must be kept 'gluten-free safe' for you.
3. Prepare and eat simple food at first. Take no risks and add items into your diet gradually. Skip long, complicated lists of ingredients. The idea is to include only safe foods and avoid "setbacks". 
4. Adapt regular recipes.

 

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