This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
Sores at the corners of my mouth went away when I stopped using toothpaste and mouthwash. I checked with my dental hygienist and she said it was really the brushing, not the polish, that cleans teeth. 2 years, 2 more hygienists and 2 dentists (we moved) have all confirmed that my teeth are fine (I floss 1x/day and brush 2x/day).
Not that it couldn't also be b12/iron issues, just that this helped me a lot! Full disclosure: I am consistently, barely below normal levels for my iron (have been since childhood).
On exercise, check out the greenling post with lots of responses on this sports/fitness forum about starting workouts again - consensus is that we recovering celiacs may need more rest days than we used to for our muscles/bodies to recover. So think about bicycling but perhaps not as many days a week as you would have 'once upon a time' - see how that goes.
Waitstaff varied widely on gluten-free/food intolerance issues.
Did eat cleanly, two courses simply left out what any gluten items - but in both cases had to ask/remind once again. One course there was no sub for (ended up being 6 courses including dessert, and dessert was gluten-free, so I decided not to be concerned with the skipped course - based on my phone convo I knew that was a possibility).
So, not super gluten-free friendly, but if you are pro-active, you can eat safely at the Boathouse imho.
Will report after meal on gluten-free situation...called ahead regarding future reservation with friends, and person answering phone made it clear that substitutions were not something that they did.
I did eat at the Boathouse over a year ago as part of a group of 3 people and it seemed fine at the time from a gluten-free perspective, so maybe it was just this one conversation that is unusual? Like I said, I will report back.
I'm already a FlyLady convert, and my mother was a hoarder (also her twin still is, and my father's sister was)...
one small thing to add, for me a "to do" list just gets me depressed. Writing down a specific activity at a specific time on my calendar (paper or in my phone) seems to work for me! Not sure why an "appointment" works better, maybe something about doing just 1 thing at a time
Small steps do make a difference! I was never all the way to hoarding, but I had my moments. Now my house is manageable, I have less stuff, and I spend minimum time keeping it that way.
Oh, two other thoughts: 1- if you bring something new (and non-consumable) into your house, let something else go to balance it out. For example, give away or toss an old pair of shoes when you buy a new pair. 2- Karen Kingston's "Clear your Clutter with Feng Shui" - helped me understand why I was so attached to stuff and gave concrete advice on how to let it go; the book title sounds a bit fringe but is actually very down to earth. Perhaps get it at the library so it doesn't add to your clutter
Good luck I figure we don't need to beat ourselves up too much about clutter, it's a new development for humans so we aren't designed to deal with it yet, we each have to learn for ourselves how to conquer the piles!
@kschauer, other places to consider - not sure exactly where you'll be or what transport you'll have:
Valencia Luncheria, Norwalk - Venezuelan beach food including lots of Arepas (corn cakes, all corn - they use Pan pre-cooked masa harina, says "may contain wheat" although seems okay for most - but not all - on this board, I eat there cleanly)
Dolphin's Cove, Bridgeport - this is in a sketchier area than Epernay Bistro, but the sketchiness is mostly cosmetic (if you prefer malls to lower income neighborhoods, this may not be for you) - eat on the deck overlooking Bridgeport harbor and the ferries and enjoy fresh lobster specialties (the pumps for the holding tanks offer background noise) and Portuguese food (the plain grilled quail appetizer is great! there is also a seasoned quail app that is not gluten-free).
Match, South Norwalk - more of a splurge, but very tasty and since it's high-end, they know exactly what's in the food and can guide you to what's safe
Of course there's lots more, but those are a few of my favorites. Have a great visit!
So, my spouse is now the chair of the CT chapter of AIWF (The American Institute of Wine and Food). Spouse is busy organizing events, and his second event will be a BYOB at Epernay Bistro in Bridgeport, CT on Tues Jun 29th - the chef/owner Peter Wroe put together a menu that is gluten-free *except* for dessert (Peter said gluten-free folks can probably sub fruit) - we didn't ask, he just responded to spouse's mention that I was gluten-free. I have eaten there before cleanly, but this is not a gluten-free restaurant - it is a dietary-restriction friendly restaurant since they make just about everything from scratch. If you are interested, more info at www.aiwf.org/connecticut/ .
Mesclun Salad with Bleu d'Avergne cheese and sherry vinaigrette
Pan Roasted Atlantic Salmon with cannellini beans & green herbs
Grilled Breast of Duck with wild mushroom and roast potatoes
**not gluten-free** Toasted Almond Cake with caramel cream (gluten-free diners can probably sub fruit)
in my personal experience (but not everyone on this board, although I don't think I'm the only one), dried fruit can be a bit tricky. I have had a mild reaction to some, no reaction to others...not sure if it's cross-contamination, or actually using something with gluten in processing (to keep it from sticking) or maybe even just more concentrated sugar than my body is used to. So you might want to consider drying your own, getting it from a very reliable source, or adding it in when your system is otherwise happy and note if it agrees with you or not.
Good luck! The whole food diet was a big help to me especially when first going gluten-free (I found it about 3 months in)
Consider going to your library & checking the consumer reports index - they generally have good advice.
Last time I bought a scale was many years ago (10? 12?), and at the time some popular brands were accurate to within 10%, others within 1lb.
10% is almost 20 lbs for my husband's weight, so how is that helpful!?!
I chose one of the 1lb variance ones. The prices weren't even that different!
I did some research on elimination diets a couple years ago for my spouse. We ended up doing more of a paleo diet for 3 weeks which helped us a lot, but here's what I remember on elimination diets:
They seem to be used more in Australia & New Zealand, so many of the books on the topic come from there.
Many start with a very limited diet of low-reaction foods for a week or so to get any prior irritants out of your system. The most popular combo seems to be lamb, rice and yams (yes, just those 3).
Some are very systematic as to what order they try what foods - working through "amines" and other foods grouped by some chemical/ph balance/irritant likelihood characteristics. But many folks seem to be fine with just trying the "next" thing (from their own body's experience) that is likely to be not so reactive for them.
Many suggest having a lot of the food you are testing for 2-3 days. If you notice any reaction, the suggestion is to go back to whatever your "safe" list has reached (eg drop the latest irritating food!) until your system feels normal again, typically at least 3 days according to many writers.
Judging by this website, candida or yeast is a frequent issue for folks with multiple dietary sensitivities - not for everyone, but for enough people that you may want to consider that, too. Check out more posts on this section of the forum, 'Other Food Intolerance and Leaky Gut Issues'
And may you find the culprit quickly and achieve good health!!
Had dinner at Thai Basil in Greenwich, CT on Tuesday night.
I was a walk-in, first time visitor but they were on the ball!
The server immediately knew what gluten-free meant and what worked on their menu, so they must get a lot of requests (but I didn't find any earlier post here). She said that they make all their food to order, so they can easily accommodate special requests. My dinner partner is a vegetarian who doesn't each onions or garlic, they were happy to leave those out of her dish.
Basically any of their wok stir-fries can be made gluten-free, but make sure to specify (I assume they would usually use soy sauce).
Their curries and noodle dishes all seem to be gluten-free as is (they use only bean thread or 100% rice noodles). I say "seem to be gluten-free as is" because the server said they were fine without the "can be made" comment, but I would definitely self identify as gluten-free if ordering them just to be certain you get gluten-free!
The "entrees" section (specific meat dishes rather than the format of most of the rest of the menu, which is a vegetable prep with your choice of chicken/beef/pork/fish/shrimp/tofu) she skipped over, so I assume those cannot be made gluten-free. She noted that their oyster sauce does have soy sauce in it.
I had one of the noodle dishes (good, spiciness as advertised eg not very spicy), my friend had the red curry (quite spicy, marked 2 out of 3 on spicy scale, so as marked imho). Both tasty.
They also had a hot ginger drink, just fresh ginger & sugar, was nice on a cold evening.
We didn't get starters, so no specific info there, but it looked like there were several salads and a couple of soups that would likely be gluten-free.
They are at 95 Railroad Avenue, Greenwich CT 06830 across from the station & close to Greenwich Avenue.
random thought - roxnhead you say carbs are your enemy, and this other thread (in the Post Diagnosis/Treatment category) about yeast overgrowth http://www.celiac.com/gluten-free/index.php?showtopic=62816 - the #2 of 20 symptoms listed by Eric_C as yeast but not gluten related is
"2. Insomnia...just never get tired."
"3. VERY light sleep...I dream but its half way between being awake and asleep"
might be a connection?? for some of us, anyway...
lots of yeast threads on this board if we want to explore them & compare to what we experience...
Are you able to tolerate animal fats better than vegetable oils? Worth a try if you think you do - butter or lard are the easiest to purchase, otherwise you can render (drain the fat) from any meat that you are cooking.
For soup, you can try leaving the oil out - if it's required for saute-ing ingredients first, try cooking those ingredients in just a little liquid (water, broth) instead, or roasting them (or just tossing them all in the soup, the flavor may not be as deep but you can avoid the oil that's bugging you!). Or, if you miss the richness of oil, and it's not a saute situation, you can add a dairy product to the soup - yogurt, creme fraiche, etc. - when you serve it (if you add it before it can separate or curdle).
Some of the ultra-low-fat cookbooks or diets may have good substitution ideas as well.
Good luck finding what works for your body! And tastebuds, too
I have reacted to foods with "natural flavor" - however this may be some non-gluten sensitivity on my part (for example, I have a reaction to "fragrance" as an ingredient topically - consensus is that I'm sensitive to fragrance, not that it's a gluten issue necessarily).
At any rate, I personally avoid "natural flavors".
You could always call the Astro-Pop folks and see what they say - may not get a definitive answer, but then again you might!
I sometimes get this way, but usually milder (say, once in a while a 3 or 4 hr night - can't fall asleep, then wake up after 2 hrs for a while with night sweats, then fall back asleep for a while around 6 or 7 am). But rarely.
In my case it usually seems to come from caffeine or theobromine (found in chocolate, also in carob which is otherwise considered caffeine free), especially if combined with sugar (that seems to be part of the RLS puzzle for me), and sometimes from just plain spicy food (usually chili pepper related). Also anything with MSG or "natural flavors" can have a similar impact.
Not sure if any of that helps, just thought I'd share. In my case, as long as I am gluten-free and caffeine/theobromine free and low sugar (fruit okay, corn/rice/etc okay, just not dessert amounts of processed sugar) and no MSG, I generally can avoid the buzzed-even-if-tired RLS night.
I see you're in MA - on the way home we had clams at Farnham's (in Essex) - they did differentiate between my gluten-free order of clams and spouse's (he had onion rings that aren't gluten-free) - so definitely clarify when ordering that you want gluten-free, couldn't tell if that meant a separate fryer for me or actually different batter.
The woman at the counter said that some days you can get gluten-free onion rings, so might be worth a call ahead if you're in the mood for a fried food fest!