#I tried a small amount of bread to absorb some stomach acid. and a small cup of mint tea. nope. nada.

[baycitystygian]

have any of y'all ever experienced a type of food poisoning where your stomach won't even tolerate water so you're forced to dehydrate yourself until it hopefully passes, or is this a brand new kind of problem my body has come up with just for the occasion

[xenon2xenon]

Tricks of the Trade

There’s a lot of crap-lousy tips out there. We need to get some things straight. The tips you’ll see here are some you’ve probably already seen, and others you haven’t. We need to at least attempt to trash the dangerous and useless tips in favor of some more relative information. These are general tips and tricks, like the lists you’re used to. But these have all been researched, tested and tried, and these are reliable. Read on!

Water

Yes, the basic of all dieting staples. You should be drinking eight glasses a day at the very bare minimum, but your best best is to drink about 8oz. every hour on the hour. Start with a glass of water as soon as you wake up. I keep a glass by my bed and drink it before I ever get up.

Cold water will burn a few minor calories, as it does take caloric energy for your body to warm the water. But it’s marginal, at best. Warm or hot water, however, will make you feel full and curb appetite. Warm water is a great craving remedy, too.

NEVER drink tap water. Distilled or filtered would be a little better, but not much. If you can drink pure spring water or osmosis-filtered water, that’d be awesome. Water toxins will screw with your metabolism and hypothalamus (the gland that controls metabolism and cravings) more than anything else. Don’t forget to make your teas and coffees with it, too.

Cravings

They royally suck, don’t they? No worries. Ana can help.

As mentioned before, warm water can definitely curb cravings. So can gum, peppermint (watch out, though, because there’s 25 calories in a piece of peppermint candy), tea, coffee, and water chugging.

Brush your teeth, as this will make food taste funny. The worst I’ve found is Crest for kids. Get the bubble mint stuff that’s only a dollar from the dollar store. The toothpaste itself isn’t nasty, but it makes everything else taste that way. Brush when you get up in the morning, once in midday, and again at night. The anti-cavity fluoride will also help with the acid that erodes your teeth when you purge.

Do NOT try crushing the food in your hands and smelling it. That’s a tip that’s circulated around. I’m telling you, smelling a food you’re craving, or even just seeing it, will make you much more likely to eat it. Your best best is to toss it, sabotage it with salt or water or spices, or feed it to the family pet. Smelling or seeing the food will immediately make you salivate, because your mouth is preparing to receive the food. That’s when your brain kicks into high gear and screams at you to eat it. Don’t tempt your body.

When all else fails, just walk away.

Hunger.

Don’t even kid yourself. Yes, we tell our concerned loved ones we aren’t hungry, but unless you’re emaciated, you definitely get hungry. It’s part of it.

Any warm or hot liquids, like chicken broth, bullion, coffee, tea, or warm water will make you feel full if you drink enough.

You can water chug, which just means you just chug water until you can’t anymore, or you feel sick. (Careful not to drink so much that you shock your body. People have DIED from drinking too much water in one sitting. Never drink more than two gallons of water a day.)

When all else fails, you can pull out a list of safe foods and pick one to go crazy on. Sometimes, you have to. My binges usually include nothing except sugar-free jello. At most, you might take in 200 calories, and that’s if you eat with a shovel.

People will eat out of boredom. Occupy yourself with a hobby or a forgotten chore.

Chew ice. It gives you a little extra water and distracts your hungry brain.

Fiber will make your stomach feel full before anything else will. Invest in some Metamucil (watch the calories in that stuff). And always include fiber-rich foods in your calorie intake. If it doesn’t have fiber, don’t eat it.

Hiding It

This can be a very tricky part that I tread on lightly. At a certain point, you don’t want it to be hidden anymore, or need for it to be. But there are times when it’s necessary not to let anyone know what you’re doing. When you’re already fat like I am, it’s not as big of a deal to cover your tracks. But you do want people to think that the weight is coming off in a healthier style. And if you live by yourself, lucky, lucky you…

Baggy clothes can hide the weight loss. If you lose weight too rapidly, or if you’re thinner and show weight loss faster, it’s important that you don’t show it off all at once.

Leave dirty dishes around. Dispose of leftovers in the refrigerator and leave trace amounts on a plate for whoever you live with to find.

Unless you have very specific eating rituals that you simply cannot break, never eat alone. Any allowed caloric intake for that day should be saved to eat in front of other people. Then who can say you’re starving?

If you have a dog, bless your soul. Obviously, don’t give your dog anything that can hurt them, like chocolate or grapes. But if your dog begs, you can sneak them food. This is incredibly useful for family dinners that you can’t get out of.

Speaking of family dinners, keep a napkin in your lap and drop food into it occasionally. Make sure not to leave the napkin on the plate when you’re done. You’d be surprised at the number of anas that make this mistake. Throw your own napkin away.

Don’t try the trick where you spit your food into a glass. Whoever came up with this was stupid. The food floats up, and it’s right there for everyone to see. Seriously, don’t even attempt it.

At dinners, do go ahead and eat a few bites, making sure someone is watching you do it. Fake chew now and then while cutting the food into smaller pieces and pushing them around a bit.

Talk a LOT. This keeps the thoughts off of you, and your mouth is too busy talking to eat anything.

Wear makeup to hide any paleness or dark circles.

Your lips WILL chap. Start using a moisturizing chap stick, even if your lips aren’t chapped right now. Rest assured, your time will come, especially if you’re purging.

Purging

There comes a time when we’re all going to do it. And if something is worth doing, it’s worth doing right. Purging is an art that it took me years to master. Now, it’s about as simple as using the bathroom, and it’s become about as natural as such, too. So for that reason, these tips might not work for you, or they may unlock your purging potential. Either way, here are some relatively safe purging tips. (Disclaimer: There is NO SUCH THING as safe purging.)

Sip water in between bites to make food come up easier. You can also use a diet soda, as the bubbles will help food come up. Some people swear by chugging one in advance.

If you know you’re going to purge, stay away from anything spicy or sharp. Spicy food will burn like hell, and sharp foods like chips or popcorn can potentially cut something that doesn’t need cutting, making your throat or esophagus bleed.

Anything will come up with enough water. Remember that.

When you think you’ve gotten it all up, drink some water and purge some more. You can get some remaining remnants out that you didn’t even know were in there.

Stuff like bread or cake, if not chewed well, will clump together and cause you to choke. Anas and mias have choked to death purging bread. Avoid it like the plague. When we’re binging, we tend not to chew well, anyway. Better safe than sorry.

Laxatives about once a month is good for cleaning out your system routinely. But much more often than that, you’re going to build a dependency to them, meaning you won’t be able to poop without them at all. By the time you use laxatives, you’ve absorbed the food, anyway. Why bother? Just puke. Much more efficient.

The crap about retaining half the calories you eat despite purging is, like I said, crap. If you look into the details of the study that came up with this theory, you’d understand why. Actually, it’s been proven time and time again that calories aren’t absorbed until they reach the small intestines. All the stomach does is churn and prepare the food for the small intestines, and that can take over an hour depending on the density of the food you ate. Purge within twenty minutes, and you’re good.

Keep your fingers in your throat until it’s all gone. The more you pull out, the harder it is to finish the job.

Ice cream is every bulimic’s dream food. Eat your fill! It’s a charm coming up again.

Very few things are more degrading than having vomit slosh back up and hit you in the face. Put some toilet paper in the bowl to curb that.

You can say you’re taking a shower and then just puke in the shower. I do this so I can eat dinner and keep everyone off my back. Just make sure the food is chewed up well enough to go down the drain. Otherwise, you’ve got a lot of explaining to do.

Some people use toothbrushes and say not to use the bristle side. But if you use the other side, the angle won’t be right to his your gag reflex. Use the bristle side, and kinda rub that part of your tongue. A lot of people struggle with purging for years before finding this tip, and it seems to be the magic to the trick.

Any more tried and true tips you have, email them to me at litenme@icloud.com and I’ll review them for the site. If they’re legit and healthy, I’ll add it and give you credit! Remember, it helps to do your own research, too. All these tips have studies and evidence to back them up. They are NOT random tips. We don’t play that kind of game here. 😉

[adambstingus]

Not just a fad: the surprising, gut-wrenching truth about gluten

While just 1% of the UK is allergic to the proteins that cause coeliac disease, many others suffer with gluten-related digestive problems. Some researchers believe mass-produced food is to blame

In the UK, one in 10 people now avoid gluten, and they can increasingly choose from a wide array of food products to help them do so. Last year, the “free-from” market, with gluten-free as its anchor, showed a 27% rise in sales. Gluten-free bread, cakes and pasta have become a staple of supermarkets – in recent weeks, Warburtons launched a range of gluten-free wraps, including one made from beetroot, while Stella Artois launched a gluten-free beer, certified by Coeliac UK. In the lucrative cookbook sector, there are gluten-free offerings by everyone from Ella Woodward to Novak Djokovic, with the tennis star crediting the diet with turning his health around. He is not alone in believing a gluten-free diet is healthier: 15% of British households prefer not to put foods with gluten and wheat in their shopping basket, more than half of them on health grounds. Yet, as surely as the popularity of gluten-free eating has grown, scepticism of the “it’s all in the mind” sort has matched it.

The only non-contentious fact is that people diagnosed with coeliac disease – just 1% of the UK population – indisputably suffer from a very real autoimmune disorder where eating gluten, the umbrella terms for various gluey proteins found in wheat, barley and rye, causes damage to their small intestine. But battle commences when we consider the far larger number of people, variously estimated at between 6% and 8% of the population, who self-select a gluten-free diet and who are now classed as having non-coeliac gluten sensitivity. Even though they are not coeliacs, they report similar unpleasant symptoms – diarrhoea, wind, constipation, stomach pain, cramping, bloating, fatigue – and find that these are alleviated when they cut out gluten.

Coeliac disease has an ancient lineage, its earliest description dating back to the first-century physician Aretaeus of Cappadocia, who named it after the Greek “koiliakos” (abdominal). Yet non-coeliac gluten sensitivity appears to be a modern condition. While the notion that some forms of gluten could be a potential source of the digestive difficulties, growing numbers of people report suffering has circulated in complementary medicine circles for decades, the gluten avoidance trend has really taken off in the past decade. When Miley Cyrus went public about her “gluten allergy” in 2012 and, in 2013, Gwyneth Paltrow published a gluten-free recipe book, the standard bearers for the anti-gluten movement were born.

A free-from aisle in a supermarket. Photograph: Alamy Stock Photo

It is noticeable that gluten sensitivity seems to preoccupy women more than men, which instantly locates it on gendered territory where it can be dismissed, like a Victorian diagnosis of “hysteria”, as an imaginary malady of attention-seeking, fashion-conscious, mainly younger women. Statistically, women are more likely than men to be gluten sensitive: two to three times as many women as men suffer from coeliac disease, going up to six times more for non-coeliac gluten sensitivity.

Gluten-free diets yield mixed results. One woman I spoke to, who described her symptoms as her stomach “blowing up like a balloon”, gave me this verdict on her experiment. “I lived above a bakery in Paris. Three months of gluten-free torture and denial, but it didn’t work.” But others do see a benefit. In one recent study, researchers concluded: “Participants’ reasons for gluten avoidance in the absence of a medical diagnosis of coeliac disease were, for the most part, reasoned and logical. The vast majority of participants believed that adhering to a gluten-free diet led to improvements.”

Even so, we are still encouraged to file the non-coeliac gluten-free regime in the dustbin of baseless celebrity fad diets, to write it off as a 21st-century exercise in mass neurosis. After all, why should grains that we have been eating, apparently without incident, for as long as 14,000 years suddenly become too hard to stomach? Maybe we need to rephrase that question: what is it about the grain-based staples most of us are eating that could be causing population-wide digestive difficulties? Or, as the Real Bread Campaign co-founder, Andrew Whitley, says: “We should be asking why the food system has done this to us, asking how it dares to sell us crap that’s made us like this”.

What does he mean? For a start, the wheat we are eating has been bred, largely at the behest of industrial bakeries and food manufacturers, to have higher levels of stronger gluten. (The more gluten, the fluffier and more voluminous your loaf.) In the UK, the oldest modern bread wheat cultivar we grow is Maris Widgeon, which dates back to 1964; the rest were developed in the late 20th and early 21st centuries for higher yield and higher gluten. These cultivars are not what our ancestors ate. What other unintended mutations might this breeding have caused in these varieties, and what effects might they have on the people who eat them?

Novak Djokovic, who attributes his return to form to a gluten-free diet. Photograph: USA Today Sports

Our great-grandparents’ grain was not sprayed with pesticides, either. These days, it is common practice among non-organic farmers to spray their wheat on days before harvest with the controversial pesticide glyphosate, to dry off the crop for processing. The International Agency for Research on Cancer classifies it as a probable human carcinogen. Debate rages about the long-term safety of these pesticides and possible effects on human health, especially when deployed so close to harvesting.

In the factory, heavily automated bakery conglomerates have stripped out most of the time, human effort and craftsmanship from the bread-making process, replacing traditional methods with a chemistry set of additives and undisclosed processing aids, notably enzymes synthesised in the laboratory. These enzymes, and the 27 potential allergens that scientists have identified in wheat, are now firmly in the frame for causing “baker’s lung”, an occupational hazard of bakery factory workers. Could they also be affecting the health of their customers in a less dramatic manner?

Although all the additives used to make modern bread and processed food products are “generally recognised as safe”, in the circumspect language of the US Food and Drug Administration, some researchers have associated a number of food additives with some of the gut alterations seen in both coeliac and non-coeliac gluten sensitivity, as well as in inflammatory bowel disease. For instance, one study found that emulsifiers, a common category of food additive found in industrial breads and baked goods, may promote intestinal inflammation by disrupting the barrier between the immune system and the microbiome – the collection of microbes that inhabit our bodies. The cumulative cocktail effect of modern combinations of additives we eat could also be cause for concern, as the safety of each is only tested in isolation and any possible cocktail effect has not been systematically studied.

For the past 20-30 years, industrial bakeries have also been adding extra gluten to their products, known as “vital gluten” in the trade, but often labelled innocuously as “wheat protein”.Cconsumers are eating more gluten now than ever before. And, in a belt-and-braces strategy to make their goods look as big and as good-value as possible, they have also bumped up the amount of yeast (another known food allergen) in their formulations.

Today’s industrial baked goods sound even less like a recipe for digestive comfort when you consider that the most crucial step in traditional bread making – long, slow fermentation – has been stripped largely out of the industrial manufacturing process, making it possible to create finished loaves in two hours, as opposed to the traditional time frame of 16 hours or more. Some experts argue that without this traditional fermentation – the process by which parts of the grain begin to be broken down in the presence of lactic acid bacteria – many people simply can’t digest grains properly to absorb the desirable micronutrients they contain. “We hear time and again from people who have found they can eat one type of loaf but not another,” says Chris Young of the Real Bread Campaign. “Some people report their trouble is triggered by contemporary strains of modern wheat, while real bread made with heritage varieties are fine. Or perhaps they are limited to eating ancient types of wheat like einkorn, emmer or spelt. Other people have found that the only bread they can enjoy is genuine sourdough, made by a long fermentation process using a live starter sourdough culture.”

So, while gluten need not be a digestive disruptor, per se, it could perhaps become so when encountered in its inadequately fermented forms, particularly when it is mixed with pesticide residues, food additives and processing aids that could be troublemakers in their own right. Other possible triggers for gastric difficulties could be Fodmaps, or Fermentable, Oligo-, Di- and Mono-saccharides and Polyols. These sugars are by no means exclusive to gluten-containing foods, but they are naturally rich in them. The thinking here is that it is not necessarily gluten, but badly absorbed Fodmaps that generate symptoms similar to those observed in gluten sensitivity. A Fodmaps diet involves cutting out high Fodmap foods for six to eight weeks before reintroducing them one-by-one, over time, to pin down the culprit(s). The verdict? “Very difficult to do. I don’t know anyone who has stuck to it,” was the anecdotal response I got from one person who tried this.

And what about fibre, which is enshrined in government healthy eating guidelines? We are exhorted to eat products made from whole grains, such as those with lots of wheat bran, rather than white refined ones, but, without thorough fermentation to break down whole grains into a digestible form, might the insoluble fibre in such products inflame our guts? A recent scientific review of the effects of dietary fibre on those who suffer from irritable bowel syndrome noted that: “A general recommendation to increase fibre intake in this group of patients would be inappropriate since it could worsen the symptoms.” Yet most of us still assume, because we have been told over and over again, that “brown is best”.

‘The vast majority of gluten-free creations contain the same questionable enzymes and additives used in the standard, gluten-containing equivalent.’

People dogged by the spectrum of symptoms labelled as a gluten intolerance turn hopefully, or in desperation, to the burgeoning, highly lucrative larder of gluten-free alternatives that manufacturers have put on our shelves. But relying on gluten-free alternatives could be counterproductive. The vast majority of gluten-free creations touted as “tummy friendly” contain the same questionable enzymes and additives that food technologists use in the standard, gluten-containing industrial equivalent. In addition, they also rely on hi-tech food manufacturing ingredients to provide their architecture. These include xanthan gum, a strong, glue-like substance also used in the oil industry to thicken drilling mud, hydroxypropyl methyl cellulose, also used in the construction industry for its water-retaining properties in cement, and tapioca starch, a nutritionally depleted, chemically modified starch from the cassava root. Are these items in many gluten-free products a boon for under-par guts, or a prescription for swapping diarrhoea for constipation?

Stepping away from the daily misery of people with digestive issues, there is no ignoring the statistical discrepancy between the growing numbers of people in the UK who can be tagged as gluten-sensitive and the 15% of British households now avoiding gluten and wheat. Part of the I-don’t-believe-you resistance to the concept of gluten sensitivity is the fact that many people latch on to gluten-free as a way to lose weight. One new study noted that many people, particularly young adults, who choose gluten-free products also demonstrate unhealthy behaviours such as smoking or vomiting to try to lose weight.

The habits of a relatively small number of extreme eaters are one thing, but attempts by many more people to tackle their weight or gastric issues by seeing if they do better on a gluten-free regime, are quite another. And behind them sits an even bigger debate. If an excess of sugar and carbohydrate foods is the real driver of obesity, as is increasingly hypothesised, then all those people cutting out gluten-containing carbs as a sort of pin-the-tail-on-the-donkey exercise in tackling spreading thighs and bulging bellies may not be too wide of the mark.

Given the troubled state of the nation’s guts and the girth of its waist, our fixation on gluten is unlikely to disappear any time soon, although a rival food fashion trend could be its nemesis. Google searches for “plant-based diet” spiked over the past year, while searches for “gluten-free diet” have gradually declined since a 2012 peak.

There is a conflict here. Mapping out a realistic, workable diet free from gluten – or, indeed, Fodmaps – yet big on plants is nothing if not challenging. If, that is, you want to eat a real-food diet and stay as far away from ultra-processed junk as possible.

from All Of Beer http://allofbeer.com/not-just-a-fad-the-surprising-gut-wrenching-truth-about-gluten/ from All of Beer https://allofbeercom.tumblr.com/post/183905617452

[consulting-celiac-in-the-tardis]

My Gluten Free Dictionary: Important Terms For Living with Celiac Disease

New blog post! When you first learn you have celiac disease, it can feel like you've been transported to a whole new world. Not only do you have to start a gluten free diet...but you're also surrounded by a ton of new terms, like "gluten" or "purity protocol oats." That's why I thought I'd round up some of the gluten free vocab words I've learned in the five years since my celiac disease diagnosis. (Keyword: "some." While I tried to round up a good amount of important terms in this list, this post is certainly not exhaustive)!

So if you're new to the gluten free community, welcome! Here's a cheat sheet of a few important terms. ;) If you're a celiac veteran, I hope you get a good laugh at some of the funky vocab terms you've learned over the years. And if you're just a loved one or friend of someone with celiac disease, here's a little bit of insight into our gluten free world!

My Gluten Free Dictionary: 

Autoimmune Disease: a chronic condition in which someone's immune system attacks his or her own body. 

Celiac Disease: An autoimmune disease in which ingesting gluten causes intestinal damage.

Certified Gluten Free: A product that has undergone additional testing beyond that required from the FDA. You can read more about the various organizations that certify products and the different kind of gluten free certifications here.

Cross-Contamination: in the context of celiac disease, this refers to the process through which gluten-containing food comes into contain with gluten-free-food. Eating cross-contaminated gluten free food can cause some not-so-fun symptoms in people with celiac disease.

Dermatitis Herpetiformis: an extremely itchy, blistery rash that develops from ingesting gluten. DH is seen in around 10-15% of people with celiac disease and is treated, in part, by a strict gluten free diet. 

Endoscopy: a medical procedure in which a flexible tube with a light and camera attached is inserted down a patient's throat so that a doctor can examine the digestive tract. To confirm a celiac disease diagnosis, doctors also use an endoscopy to take biopsies of the small intestine.

Gastroenterologist: a doctor who specializes in diagnosing and treating diseases related to the digestive tract.

Gluten: a protein found in grains like wheat, barley and rye.

"Gluten Allergy": A term that people often use to explain not being able to eat gluten, when they actually are usually referring to having celiac disease, non celiac gluten sensitivity or a wheat allergy. The term "gluten allergy" isn't an actually medically recognized term. 

Glutened: the result of ingesting gluten, which can cause symptoms like diarrhea, acid reflux, bloating, stomach pain, brain fog, etc. 

“Gluten-lite”: a term sometimes seen in restaurant menus that offer meals that are gluten free but not guaranteed to be free of cross-contamination (and therefore not celiac safe), or just "low" in gluten. 

Gluten-Free: technically, food without gluten, but according to the FDA, this refers to food that has less than 20 ppm (parts per million) of gluten. You can find out more about FDA labeling practices and the thought process behind the 20 ppm mark here. 

“Gluten Friendly”: another term often used by restaurants to refer to meals that are technically "free" of gluten but not prepared with cross contamination in mind and not typically safe for people with celiac disease. 

Gluten Intolerance: there are a lot of different definitions out there, and some even argue that there is no such thing as gluten intolerance in the first place (as I discuss here). However, one way to define gluten intolerance is experiencing negative side effects from eating gluten (such as bloating, stomach pain, etc) despite not having celiac disease.

Gluten-Removed/Reduced Beer: beer that is made using wheat, barley or rye. Then, enzymes are used to hypothetically "break down" the gluten. However, studies have found that GR beer is not safe for those with celiac disease, possibly because parts of the gluten protein may still remain in the beer.

Source

Intestinal Biopsy: the gold standard procedure for an official celiac disease diagnosis. During it, a doctor will take tissue samples of a patient's small intestines, which will then be examined under a microscope for signs of celiac disease. 

Intestinal Villi: small, finger-like cells that line the small intestine and help the body absorb nutrients and minerals from food. In people with celiac disease, these villi are damaged from gluten ingestion, which prevents them from receiving proper nutrients, no matter how much they eat.  

Invisible Illness: any medical condition that is not physically visible to other people. 

Manufacturing Advisory Statement: the voluntary statements included on products that indicate if an allergen is present in the manufacturing facility. This statement is not legally required and does not mean the product contains that allergen, just like a product without this statement doesn’t mean the product was made in an allergen-free facility. 

(Like I've talked about before, it's really up to every single person with celiac disease to decide what they are comfortable eating. Some celiacs eat foods that are not labeled gluten free but don't have any gluten-containing ingredients; others only eat certified gluten free food. It's up to you - just make sure you're making an educated decision!) 

Naturally Gluten Free: a food that naturally does not contain gluten and may or may not be labled "gluten free" (though it could be as long as it meets the FDA's requirements of containing less than 20 ppm of gluten). Some examples of this could be fruit, vegetables or bottled water. 

Non-Celiac Gluten/Wheat Sensitivity: The preferred term to describe the phenomena historically referred to as gluten intolerance. Scientists are still doing more research on the causes and prevalence of NCGS, as well as how to officially diagnose someone with it. 

Purity Protocol Oats: Oats are naturally gluten free, but it is very easy for them to be cross-contaminated. As a result, more and more people with celiac disease are turning to purity protocol oats. As Erica from Celiac and the Beast explains them: "Purity protocol oats are grown in dedicated gluten-free fields away from grains, can use gluten-free trucks to ship the oats, and can use a dedicated gluten-free facility to package." 

Top 8 Free: a food or product free of the topic eight allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy). 

Wheat Allergy: an allergic response to the ingestion of wheat, though people with a true wheat allergy can usually still eat barley and rye (unlike those with celiac disease). The ingestion of wheat causes antibodies to be produced, which triggers symptoms like hives, the swelling or itching of the mouth or throat, diarrhea, or even anaphylaxis. 

The Biggest Thing I Hope People Know About What It's Like Living with Celiac Disease

If this short list teaches you anything, I hope it's that living with celiac disease is much more complicated and involved than just swapping whole wheat bread for a gluten free version. A celiac disease diagnosis really does change people's lives in a lot of different ways...including their need to learn some new vocabulary words!

Is there a vocab word I didn't include in this list that caught you by surprise? I'd love to hear about it in the comments!

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