Two posts in one: Gluten free? Neupogen?

may2806

I am going to be using Neupogen this cycle. Please share your experiences with it, and where you ordered it from. I'm looking for the cheapest pharmacy around!

I'm also considering going gluten and dairy free. Dairy free shouldn't be that hard, as I don't eat/drink much dairy anyway. But gluten... I have no idea what I would eat for lunch! Any suggestions or experiences from those who have gone gluten-free? Also, do you feel that the effects of being gluten free take a few months to kick in, in which case does it even make sense for me if I'm cycling now?

rockpaperlove

I saw your post of FB, but I thought I would reply here to keep TB board somewhat active.  I don't have anything to offer on Neupogen, but I have been making an effort with dairy and gluten free while on my cycling break.

I have found that it takes A. LOT. OF. DEDICATION.  Definitely a lifestyle change.  My week days are much easier to abide to the "rules", but the weekends still pretty much go out the window.

I do almost all of my shopping at Whole Foods and I stock up on tons of veggies and fruit.  To fullfil my carb cravings, I snack on Mary's Gone Crackers gluten free "pretzels" and Tamari rice crackers.  For breakfast, I will sometimes have Natures Path gluten free sunrise vanilla cereal with Hemp milk, but mostly raisen and flaxseed Glutenfreeda oatmeal.  Love this stuff!  I have gluten free soups and lots of quick to make fresh chicken and fish recipes.  My absolute favorite sweet snack are Rise energy bars in blueberry coconut. 

I don't know if starting gluten and dairy free now will help your end result, but I guarantee you will feel great after you get into a fairly regular routine of dairy and gluten free. 

Gregermis

Can't help with the other part, but I was gluten free for about 3 months before this cycle.  If gluten is an issue, it's affecting nutrients in your linning, so probably not going to be much help.  I find it's not that hard actually (I'm still GF and plan to until the pg is over).  You can't have crackers and bread (unless you get the special GF kind).  If you cook at home, most meals don't have much gluten in them. 

For snacks, popcorn, tortilla chips, and potatoe chips (check the labels, sun chips have gluten).  The more specialty grocery stores have more options for things like frozen lunches, but there are some pretty good GF waffles and bagels that I've seen at every grocery store I've been too.

For eating out, mexican is a good choice.  Basically nothing in any of the fast food restaurants are okay.  McDonald's beverages and their plain sundae are okay.  Taco bell has wheat in their meat.  That place is off limits!

Remember, fruit, veggies, meat... that's all gluten free.  So are potatoes and rice.  Some soups are as well (like tomato... again read the labels, it depends on the brand). 

If you decide to go GF and want to ask more questions, page me and PM me   You can also page me on the FB IFV group, I read, I just don't go over and post often.

rockpaperlove

Gregermis has some great GF points and I should say that it is more of the clean organic eating that is a lifestyle change for me.  Since weekends are spent out and about and few places offer such...that is what I find challenging.  GL! 

Edwina.McDunnough

One month totally GF, 3 months before cycling if you have Celiac dx. If you do slip or cheat, do it all at once. Being lax every day may be as good as not doing it at all depending on the severity of your gluten intake.

 

Lunch out: sushi! Lots of restos have options if you call ahead to scout them out, but I live in an urban environment where vegan and allergies are par for the course. Soy sauce has GF versions for the super strict. Otherwise I make my own lunches. There is a TON of info on Celiac boards, but some of those people are so incredibly sensitive to gluten that eating out isn't really an option when you need to avoid cross contamination and trace amounts of gluten. What do you "normally" eat? It sucks when you can' just grab a quick deli sandwich or slice.  Re: mexican beware of cheese and sour cream, esp in the guac. or garnish "drizzles." Not all corn tortillas are GF, you need to ask specifically, and that they're not made with butter (lard is traditional). 

Call your insurance for Neupogen coverage. It's for cancer so you may have it covered.

may2806

I think the hardest part for me would be lunch. For breakfast I generally have oatmeal and dinners we usually cook at home so that shouldn't be that big a deal. But for lunch I usually either have frozen meals (I try for the Kashi or organic kind) or sandwiches - both or which are now out. I don't like to eat out everyday for lunch so I like to take from home; and salads are a pain to prepare and never satisfy me. I know some of the frozen organic meals are gluten free; but then they usually have diary in them. Idk, I guess I have to do some research!

I would obviously miss my splurges like pizza and cookies, and I am Italian so I would definitely miss my pasta and bread - I think this is probably just a short-term thing for me while trying to get pg. Dr B had me do food testing at LabCorp, but they messed up and didn't do a whole bunch of the tests. So the nurse said that from what they did do, I don't have celiac; but that going dairy and gluten-free can help reduce any inflammatory response anyway so they would recommend it. 

Edwina.McDunnough

Tons of very satisfying GF DF splurge items, that's another post entirely. Don't despair that department.

Rice pasta. Tinkyata or TJ is out go to but I've tried several other options and they're fine. THe hardest part is that they go from sort of undone to overdone really quickly so timing is really key.

Ok here are things I make in bulk and freeze for lunch: Heart frozen veg for easy.

meatballs, brn rice, veg (an option to regular ones: https://orangette.blogspot.com/2005/02/man-who-knows-meatballs.html sub out breadcrumbs with ground up brn rice cereal. I add lots more cumin and use non-dairy yogurt or sometimes whatever condiment is easy.)

rice and beans and veg 

Chicken curry, brn rice, veg (https://www.saveur.com/article/Recipes/Japanese-Style-Chicken-Curry as good as a resto. sub out GF flour for the thickener. I often use straight tapioca but whatever you have.)

turkey chili brn rice

 

rockpaperlove

Great recipes, E! 

My latest go-to brown bag lunch:  $4 free range chicken cooked on Sunday on my small rotisserie.  Pull chicken pieces and store in containter.  Morning of, I add chicken to tupperware with super green lettuce and GF dressing and some canned veggies.  Quick easy and cheap!  And, I always have canned soup in the pantry to take in a hurry.