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tiredofbeingsickandtired

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About tiredofbeingsickandtired

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  1. did it contain sulfites.... I have a pretty dramatic reaction to sulfites - so sorry, we'll say a prayer for him...and you (((hugs)))))))
  2. awww I never saw this, so sweet. I'm definitly not the best LOL, very much a goober about most everything...but I did want to update. My skin/scalp BLEW UP after about a month of the Avalon, then California Baby - found out that I am allergic to anything with chamomile & lavender (or related plants)- a slight positive to tea tree. I'm trying Johnsons & Johnson no more tangles for curly hair, its SLS free and so far the past 24 hours have been dramatically different-no itch, redness, or weeping. Praying this works because I've broke the bank trying to find something that works.
  3. I was so busy working that I didn't get to buy or make anything to take with me. I decided to take someone else's place in the nursery so he would be able to participate with his family. It turned out to be an amazing blessing for me, the time with the kids was so sweet...I know God knows my heart so there is peace about it all now.
  4. I know its been awhile since I've been here, but its hard to type when you're scratching. I switched to sea salt, tried to find foods without added salt...can the sea salt be making this worse. I'm skippety allergic to everything! EVERYTHING! Bare Minerals is a no go, tried every amkeup I can find and I still break out or turn beet red. I'm having a HORRIBLE time with shampoo and conditoner. I can't use sulfites or sulfates, safflower and sunflower showed up on my skin test so they're out, but they are in so many soaps, shampoos, and lotions. I used California Baby for awhile now I react horribly. My scalp is the worst though my back, legs and arms are not great either. I need to find a soap, facewash and lotion, shampoo and conditoner, oh and makeup that won't cause me irritation
  5. This will be my first Lord's Supper (Baptist) since being diagnosed. I've also been diagnosed with an allergy to milk and sulfites (sulfites are kind of scary since they affect my breathing so drastically). I keep benadryl with me in case I come into contact with sulfites. A friend suggested taking benadryl 20 mins before drinking the grape juice and seeing if that will help lessen my reaction. Has anyone else dealt with this? then that leaves the bread, I know there are some people that see it as such a tiny piece that there should be no way I could get that sick. I guess I just don't want to risk getting sick at all.
  6. Try an SLS, ALS- (sulfate) free shampoo and also try conditioner only washings. I started this a few months ago and my head cleared up well...I was losing my hair. Well I fell prey to the coupons and bought some SLS shamppo on sale, within a month my hair was falling out again and my head had the horrible rash like you described. I'm back to using Avalon peppermint shamppo 1-2 itmes a week and conditoner only washings 1-2 times a week with a water only wash 1-2 times a week.. For my conditoner only washes I use Giovanni tea tree conditoner mixed with water. I'm also terrbily allergic to sunflower oil, that will break me out all over in a few seconds after contact...learned the hard way with a dove conditioner.
  7. Thanks guys, hope you enjoy...but accck I swear I ran a spell check, sorry about all the spelling errors.
  8. My kids have been bugging the snot out of me to make a close reproduction of their favorite scones. I am shocked that the first try went so well. I may tweak it a little by adding a little bit more palm shortening and a pinch of salt. But considering there is not one scone left, I think they were a success as is. I used Gluten Free Pantry Muffin and Scone mix preheat oven to 375 degrees 1/2 cup chilled palm oil shortening 1 egg 1/2 cup gluten free almond milk mixed with 2 tbsp cider vinegar 1/2-3/4 cup of Enjoy Life chocolate chips topping to brush on before baking- -1/4 cup almond milk with 1 tbsp cider vinegar -sugar with a fork or pastry cutter mix in shortening with mix until it resembles coarse wet sand. Combine egg and almond milk mixture, then add to dry ingredients. add chocolate chips (or blueberries..anything gluten free that floats yer boat) drop by large spoonfuls onto parchment paper topped cookie sheet (guesstimating maybe 1/4 cup size blobs) brush with more almond milk/cider vinegar mixture and generously sprinkle with sugar. Try not to get sugar all over the pan or it will burn pretty fast and affect the edges of your scones bake 12-15 minutes- I like mine a little softer so I stuck with "once the bottom is brown take 'em out". Thank the Lord and enjoy! little tidbit note- I am soy free as well, this scone mix says it could have traces of soy- as of this moment I'm reaction free (4 hours later). I can not handle soy or soy lecithin and react pretty quickly... so I think this mix will be ok since I'm feeling pretty fine right now. I wil definitly update if I ever have a reaction to any mix I use.
  9. sorry I wasn't clear, I'm sure there was no soy, so dairy, or sunflower (which just makes my throat swell and break out in hives) From what I've read the problem with Fritos and some people having gluten reactions is that theres a chance of being contaminated. So some batches could've been made after something with gluten in it. From the Raleigh Celkids netowrk (I'm in Raleigh, NC)- You can see their entire listing here: http://www.fritolay.com/your-health/for-sp...tary-needs.html On this site, they do a good job listing all the various special dietary needs, including foods without gluten. As many products, they do indicate that while some snacks do not contain gluten, they are not made on dedicated lines, increasing the chance of cross-contamination. In fact, the only gluten free snack on a dedicated line are their Lay
  10. There are 3 gluten free people at our church including me (I'm the worst because of the dairy and soy problems). I put our potluck food in a seperate area...too many chances someone could make it contaminated by accident. This way we all have food, can eat with our families, and not starve & feel left out. Yeah it would be nice to grab a bit of everything and sit down to eat. But I have come to peace with the fact that I love to play with food ( i think its called cooking, some days I just feed the dogs) God put me in my situation that has drastically improved my health... and I can cook for others that are in similar situations. I'm blessed that at my church several ladies have dived into gluten free cooking.
  11. My endoscopy would'lve been MONTHS down the road when my bloodwork came back showing possible celiac. I remember my dr looking at me and telling me I could not wait until August, I was so weak and sick, that she wanted me ot stop gluten and possibly dairy that day. I barely drove myself to the dr. I'd been in the ER with low potassium 3 times in the prior 3 months. It was a fluke that the rash I had was what confirmed Celiac. I still have people tell me that the only true diagnosis is endoscopy (which my dr begs to differ considering my DH rash confirmation). I tell them that I have a whole list of the changes in my life to prove it, I don't need an endo to make me feel worthy enough to eat "special". Because I have a whole variety of unsupportive people I plan like a girl scout everywhere I go. I try to blend in with who I'm eating with. My goal is to make delicious food to carry with me that makes others want to eat with me... while shoving their gluten filled plates aside. I am so glad for you that you took control and found out what was wrong. I waited for MONTHS after my first dr told me there was no way it was celiac, only to find out she never ran the test in the first place..she dismissed it because I was overweight. If you get a "its all in your head" well tell them no, it was in every part of your body...thats healing now because you took control of your health. My real problem right now are my kids and people's reaction to them going gluten free without a "diagnosis". One was borderline on the bloodwork, the other two came back normal, the dr said "YAY they don't have celiac" walked out and still ignored all the symptoms they were having to cause her to test for it. (insurance mandates THAT dr, so I am up a creek) I told the kids it was their choice since they are old enough to make the connection to what they eat and how it affects their body.(by the way that drs. visit was 3 minutes and 25 seconds long) Each of them decided to try eating with me...well the pizza was so much better than dominos... and the desserts and snacks wow... they were hooked. They also saw the mom that lived in the bathroom & crawled up the stairs crying at the end of the day shed 36 pounds (57 total) and start back running and loving life with them. After about 7 days of serious withdrawals- Gone are their tummy problems, tiredness, malaise (I just thought I had lazy moody kids), "growing pains" are gone too...they have blossomed into 3 pretty happy kids. My oldest ate a slice of pizza at a youth party last week and was sick all night. She said how bad she felt was not worth it to eat the same thing as her friends. So next time I will send a huge pizza and I bet there won't be a piece left. again I am so happy for you, I look back on years of being sick, feeling like I was so overwhelmed by everything and I'm sad that it took several trips to the er to take a stand for my health.
  12. not sure if this link will work, but here is the thread I have on facebook about my ventures with gluten free pizza. I miss tossing the dough into the air, but it pretty awesome pizza. I make my pizza without cheese, but here is one I made for our Pastor, he also has celiac. stuffed crust gluten free pizza I used Bob's gluten free pizza mix plus a few more supersecret things- Tools- Parchment paper -don't even attempt this without parchment paper, its only $2.84 at Wally World and theres a .75 coupon floating around out there. 2 medium wire wisk... Read More plastic wrap small & large glass or pyrex bowls not completely required, but I'm ocd about details soooo... - a pizza pan used only for starting crusts (heavy duty) & a pizza pan with holes covered with foil for a softer crust with a little crisp, or uncovered for a crispy one) large cooling rack Ingredients- Crust- Bobs Red Mill Gluten Free Pizza mix McKormick garlic powder McKormick italian spice mix Salt (iodine free is what i use) Great Value Olive oil Unflavored gelatin -supersupersecret ingredient 2 eggs- beaten 1 1/2 cup very warm water (energy waster) preheat oven to 425- not so green but I can live with it for a good pizza -empty crust mix into the small bowl -set yeast packet aside shake in 2-3 shakes each of garlic powder and italian spices (one of these days I promise to start measuring) add a round 1/2 tsp salt or a shallow 3/4 tsp ;P whisk carefully to get a bit of air in the mix and combine all the ingredients so they can get to know each other -add 1 1/2 cups very warm water to large glass bowl, empty yeast packet (included in the mix) into the bown and stir carefully with a whisk - let sit for about 3 minutes -whisk in one packet of unflavored gelatin until thoroughly dissolved- let sit for another 2-3 minutes -whisk in beaten egg and 2 tbsp of olive oil with a fork stir in crust mix from the small bowl- stir until the dough pulls away from the bowl. cover your CLEAN hands with olive oil and shape the dough into one big glob, toss glob around in about 1-2 table spoons of olive oil until coated all over -cut the glob O dough in half with a knofe coated in olive oil wrap the bowl with plastic and place ON TOP of warm oven wait 20 minutes for glob to rise -cover heavy duty pan with parchment lightly greased with olive oil -remove one glob (with oiled clean hands), slap it on the pan, and recover the bowl -lightly grease another piece of parchment and place it over the glob O dough carefully work the glob between the 2 sheets of parchment, my heavy duty pan has elevated sides so its easy to work out a 14" pizza. This takes time, try to keep it even with a little more at the edges all the way around. -remove the top parchment and place several sticks of string cheese all the way around about 1/4-1/2" from the outer edge. You should end up with a 12" pie -oil hands again and carefully turn dough over string cheese without ripping dough- *don't think or say bad words when it rips, just dab dough with paper towel and reseal -seal edge with a fork (oiled of course) -let sit for about 3-5 minutes- it will take you this long to wash oil off your hands anyway bake for 9 minutes until bottom has started to brown -Transfer parchment and pie to pizza pan with holes (*see note about about foil or no foil) Toppings- -Enrico's Pizza Sauce (found at Lowes Foods, worth EVERY penny) - spread as much as you like on the top of the pie -I use a 2/1 mixture of great value mozzarella & monterey jack- *shred fresh at home for best melting -a few shakes of shredded kraft parmesan -any meat that will dry out first goes on first sooo... -chopped Oscar Mayer canadian bacon will go on first -ground beef browned with olive oil and italian spices is next -Hormel Bacon bits or pieces (fresh cooked hormel bacon if you have the time) --Hormel Pepperoni allllll over a few shakes of shredded parmesan and a little bit more of the shredded cheese mixture is last Slap it back into the oven until browned and bubbly all over- about 8-14 minutes Let it cool about 5 minutes before you slice you can warm more pizza sauce and/or clarified garlic butter for dipping Bless your pizza and thank the Lord enjoy a slice or 3 run the next morning to make up for the rest of the pizza you're gonna eat for breakfast little side note- Papertown has pizza boxes & foil tubs super super cheap. I truly believe that it tastes better straight from a pizza box- and you can take it into Pizza Inn and feel normal while everyone else eats their pizza. I did check with the manager and he said "sure!"
  13. as a former dough tosser at a pizza joint my biggest worry would be contamination. There is flour flying round in the air, on everyone and everything..gluten disaster zone...they would have to have seperate everything from pans to toppings to the aprons the cooks use. For me its just not worth the risk. not sure if this link will work, but here is the thread I have on facebook about my ventures with gluten free pizza. I miss tossing the dough into the air, but it pretty awesome pizza. I make my pizza without dairy, but here is one I made for our Pastor, he also has celiac. stuffed crust gluten free pizza I used Bob's gluten free pizza mix plus a few more supersecret things- Tools- Parchment paper -don't even attempt this without parchment paper, its only $2.84 at Wally World and theres a .75 coupon floating around out there. 2 medium wire wisk... Read More plastic wrap small & large glass or pyrex bowls not completely required, but I'm ocd about details soooo... - a pizza pan used only for starting crusts (heavy duty) & a pizza pan with holes covered with foil for a softer crust with a little crisp, or uncovered for a crispy one) large cooling rack Ingredients- Crust- Bobs Red Mill Gluten Free Pizza mix McKormick garlic powder McKormick italian spice mix Salt (iodine free is what i use) Great Value Olive oil Unflavored gelatin -supersupersecret ingredient 2 eggs- beaten 1 1/2 cup very warm water (energy waster) preheat oven to 425- not so green but I can live with it for a good pizza -empty crust mix into the small bowl -set yeast packet aside shake in 2-3 shakes each of garlic powder and italian spices (one of these days I promise to start measuring) add a round 1/2 tsp salt or a shallow 3/4 tsp ;P whisk carefully to get a bit of air in the mix and combine all the ingredients so they can get to know each other -add 1 1/2 cups very warm water to large glass bowl, empty yeast packet (included in the mix) into the bown and stir carefully with a whisk - let sit for about 3 minutes -whisk in one packet of unflavored gelatin until thoroughly dissolved- let sit for another 2-3 minutes -whisk in beaten egg and 2 tbsp of olive oil with a fork stir in crust mix from the small bowl- stir until the dough pulls away from the bowl. cover your CLEAN hands with olive oil and shape the dough into one big glob, toss glob around in about 1-2 table spoons of olive oil until coated all over -cut the glob O dough in half with a knofe coated in olive oil wrap the bowl with plastic and place ON TOP of warm oven wait 20 minutes for glob to rise -cover heavy duty pan with parchment lightly greased with olive oil -remove one glob (with oiled clean hands), slap it on the pan, and recover the bowl -lightly grease another piece of parchment and place it over the glob O dough carefully work the glob between the 2 sheets of parchment, my heavy duty pan has elevated sides so its easy to work out a 14" pizza. This takes time, try to keep it even with a little more at the edges all the way around. -remove the top parchment and place several sticks of string cheese all the way around about 1/4-1/2" from the outer edge. You should end up with a 12" pie -oil hands again and carefully turn dough over string cheese without ripping dough- *don't think or say bad words when it rips, just dab dough with paper towel and reseal -seal edge with a fork (oiled of course) -let sit for about 3-5 minutes- it will take you this long to wash oil off your hands anyway bake for 9 minutes until bottom has started to brown -Transfer parchment and pie to pizza pan with holes (*see note about about foil or no foil) Toppings- -Enrico's Pizza Sauce (found at Lowes Foods, worth EVERY penny) - spread as much as you like on the top of the pie -I use a 2/1 mixture of great value mozzarella & monterey jack- *shred fresh at home for best melting -a few shakes of shredded kraft parmesan -any meat that will dry out first goes on first sooo... -chopped Oscar Mayer canadian bacon will go on first -ground beef browned with olive oil and italian spices is next -Hormel Bacon bits or pieces (fresh cooked hormel bacon if you have the time) --Hormel Pepperoni allllll over a few shakes of shredded parmesan and a little bit more of the shredded cheese mixture is last Slap it back into the oven until browned and bubbly all over- about 8-14 minutes Let it cool about 5 minutes before you slice you can warm more pizza sauce and/or clarified garlic butter for dipping Bless your pizza and thank the Lord enjoy a slice or 3 run the next morning to make up for the rest of the pizza you're gonna eat for breakfast little side note- Papertown has pizza boxes & foil tubs super super cheap. I truly believe that it tastes better straight from a pizza box- and you can take it into Pizza Inn and feel normal while everyone else eats their pizza. I did check with the manager and he said "sure!" just realised I probably should've put this in the recipes area, sorry, didn't mean to hijack your papa johns poll..how do I move it?
  14. There are alot of ways to do brownies. I love Trader Joes and Bob's mixes, can't do betty crocker because of the soy. The hands down favorite are my peanut butter swirl brownies. I use a mix of canola oil and palm shortening in the place of butter or vegetable oil. Peanut Butter Swirl 1 cup(s) creamy peanut butter (I have been known to use more than a cup) 1/3 cup(s) sugar 4 tablespoon(s) butter or margarine ( I mix palm shortening and canola oil) 2 tablespoon(s) all-purpose flour ( I use Bob's all purpose baking mix, about 1 1/2 teaspoons with just a little bit of zantham gum) I know I stink at actual measurements 1 teaspoon(s) vanilla extract 1 large egg I mix this all together well I plop glbs of the peanut butter mixture on top of the brownie mix and push it down into the pan and swirl it a bit so that there's less seperation when you've baked it. Still some of the peanut butter mix will seperate but its still awesome. This is more of a fork brownie than a grab and bite brownie. more things to add to brownie mixes- comstock cherry pie filling- great blackforest brownies,I want to find a good DF gluten-free fudge top top these with. marshmallows, pecans, and caramel (smuckers or homemade) made great rocky road brownies more when I have time to post...enjoy. I'm making 2 huge batches and freezing today.
  15. So here I am feeling like a fool. I'm itching all over with a lovely DH rash. Lots clumps of hair, though so far no one can figure out where those clumps are coming from. And I hurt from head to toe, feel like someone's kicked me in my kidneys, no real strength in my hands & arms and I feel like my legs have weights attached. There is bloating plus other issues that I won't go into detail here, but they seal the case on the fact that this is a gluten reaction. I could'nt leave my house for 4 hours yeaterday morning because of these other problems. I was in my bathroom so long I'd counted the tiles on my floor and redecorated it in my mind at least 10 times. My daughter has been very sick with the flu, so 3 times this week I've been so busy and starving that I ran into the store for a bag of fritos. I know silly and stupid, but seriously one day this week, I was so busy with her I only had time to eat fritos, salad, fruit cup, and bits of chicken I'd roasted and chopped up the day before. I checked labels on Monday +looked online through my phone and decided to use my herbal essences coupons, was pretty quickly shown as having something that made me whep out in dh rash on every part of my body the shampoo, conditioner & mousse touched. First day of fritos, noticed a little bloating, 2nd day notcied everything else but the lack of sleep didn't register the fact that it must be the fritos. I was wondering about the Amy's soup I tasted as I was cooking it for my daughter. But I'd never reacted to Amy's soups before. Well when I was running Thursday gluten knee reared its ugly head. For me its unmistakeable. Yesterday I had 5+ miles of dogwalking and I felt like my arms & legs were marshmallows the whole time. I am in ALOT of pain, could sleep for 3 days straight too. So the only thing I can think of is the fritos. I ate glutino crackers with hormel pepperoni on Thurs, some atheno's hummus, and some fruit...but I've eaten those before without feeling like this. Usually if I come into contact with gluten its pretty immediate, but this felt like it was building up and blew up yesterday morning. This is the closest I've felt to my prediagnosed life. I have to say I am so thankful God got me through those years, but after having sweet gluten free freedom I am hit pretty hard that I was so stupid to let a bag of corn chips do this to me. So enough of the venting and whining, I have to come up with a quick food survival plan for next time. I have found that roasted chicken chopped and stored, salad, fruit, are all pretty quick grabs..any other ideas? No soy, no dairy, no sunflower anything but the very odd thing about this, I ALWAYS gain weight when glutened, this week I lost 5 pounds.