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About boysmom

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  1. I've been taking Synthroid (25 mcg) for 20 years now, and was only diagnosed celiac just over 2 years ago. I read that the makers of Synthroid don't guarantee Gluten-free status, but my doctors have always insisted that I stay with the brand name. When I'd asked I was told that the balance of hormone was so delicate that you couldn't be assured it was accurate in generics, so it's possible newer technologies have improved that situation. At any rate, I haven't had any problems with it that I can tell. I do have occasional symptoms that I can't pin down, but since I take Synthroid every day and these are only occasional occurrences I don't think there's a connection. Luanne
  2. I just feel sorry for them for choosing A FOOD over good health. If they genuinely have celiac disease or have reason to suspect it, and choose not to seek diagnosis or change their diet, it's really not much different than the alcoholic or drug addict saying they might have a 'little problem' and then not taking action to correct it. I know relearning how to eat is huge, I've done it, but it's been worth every bit of it when I can get up in the morning without pain, keep up with my children all day, and still have two brain cells left to spend some time with my husband at the end of the day!
  3. I would encourage you to get back to church as soon as you're physically able. Celiac disease can be isolating if we allow it to, because so much of our social life centers around food. Times of stress are always challenging and that's when we need our church family all the more! I believe most churches would be understanding of your choice to prayerfully avoid communion until you (you and your church leaders) find a way to manage it that you are comfortable with. Please don't cheat yourself of the fellowship and encouragement available to you over this one aspect. I'm sure once they're aware of your concerns they'll help you find a way to work through or around it.
  4. I've been gluten-free for a year now and I know when I was first researching how to eat someone had posted a list of companies who have made it their policy to always list gluten ingredients or gluten-derived ingredients on their labels. I can't find a list of those companies now and am trying to help a new mom learn to negotiate these waters for her son. Does anyone know where to find that list? TIA
  5. Anyone Not Have Kids And Not Work Too?

    I've been a SAHM for the last 18 years. While I agree with those who say that you have nothing to be ashamed of when people ask, and owe no explanation for your 'life of luxury', I would add another perspective as well. Some people simply don't know how to talk if they're not talking about work and children (unless maybe about bashing their spouse). When you answer 'no' to both questions (about work and children), they simply have no idea what to talk about next. Perhaps it would smooth the conversation a bit if you are prepared ahead of time with some topics you can go to in those times when it seems the silence has become a bit heavy. I would select a few hot topics of the day or local issues, which aside from easing the conversation will also send the message that you don't live in a cave and are aware and involved in the world around you, on your own terms. Sometimes when we make unconventional choices for ourselves we need to also take the lead in making others feel at ease around us. Confidence is attractive, and although your choices may not have been the ones you would have chosen had you not been sick, making peace with them and 'owning' them will go a long way toward helping others accept and be comfortable with you too. I say this as a northerner in a southern state, a homeschool mom who tends toward unschooling (suffice it to say this makes me a minority even with other homeschoolers), a mom with more than the average number of children... I've made the choices that worked for me and my family and refuse to allow others to make me ashamed of them. At the same time I don't want to live in isolation, so I have to also treat their choices with the respect I'd like to receive. I try to focus on whatever points we have in common and minimize the points of difference. Does that make sense?
  6. How Tall Are You?

    I'm 5'3 1/2" My mom is 5'5" and dad is 5'7" Interesting thread... One of my 3 sisters seems to have worse gluten sensitivity than I do (she has no insurance so didn't test for celiac, just tried the diet) and is a couple inches shorter than I am, but the younger two are both taller than we are and have few or none of the symptoms we have, so aren't motivated to even try a gluten-free diet. I can see patterns of symptoms back both of my parents' sides of the family that could be celiac signs, but since no one was tested until me I guess we'll never know for sure.
  7. Shakeology

    A friend has been using Shakeology and has had great results. I looked over the ingredient list some time ago and saw wheat grass, barley grass, and oat grass and ruled it out as possible safe product for me. Today it was pointed out to me that this label also says it is gluten-free. Does anyone know anything about this protein shake?? I guess my concern is whether it is really gluen *free* or whether it's just 'gluten-free' by legal standards and will still be causing low-level glutening? I realize the protein we're avoiding is in the grain, I'm just not sure how they can be sure there isn't still a small amount of cross-contamination in the grasses they're using. Can anyone clear this up for me please?
  8. Type II And Celiac

    I don't have type 2 (yet?) but I did have gestational diabetes with my last pregnancy. One thing I learned was that when I've been exposed to a bug my blood sugar would spike and/or drop even before I showed symptoms. Assuming you haven't made any recent changes to your diet, I would look into possible virus exposure, extra stress, or even pain or injury because those can cause fluctuations as well. If it is a virus, once your body has fought it off (whether or not you ever develop actual symptoms) your levels should straighten back out, but I would expect that would happen pretty soon because most viruses run their course in a 10-14 days.
  9. Others have responded to the more technical questions, so I'll just address these two. 3. Given your health and your husband's MS, I would say a trial of the diet (after any testing you wish to have is done) would definitely be worthwhile. If it doesn't help you can always go back to eating it, but if it does it can make a world of difference in function and feeling. 4. Since I was the only one sick here, I went cold turkey and my family finished off the gluten-y foods still at home. Because there is such a strong genetic link to celiac and gluten sensitivity and some of our children had symptoms that *could* be gluten related, we had them all give it a trial and then decide for themselves (except the youngest). In our case, my husband can't tell much of a difference whether he eats it or not, maybe slight sluggish/tired feelings. My oldest 3 sons all said they felt better without it, but 2 of the 3 went back to it once our trial was over. The oldest (18) still eats gluten when he's away from home, second son (16) decided to drop it again when he realized it did give him a lot of gas, and third son (14) has found that accidental glutenings cause some nasty acne so he tries to stay away from it even when we're out. My fourth son (10) says he can't tell a difference, but he does seem more emotional when he's eaten gluten. We've allowed him to decide for himself for now but I expect in time he may decide it isn't worth it. My youngest (8) has the most severe reactions: extreme behavioral problems (tantrums, defiance, irrationality) followed in a few days by diarrhea. Most of the time he is careful himself to avoid it, but at times he asks for gluten goodies or wants to eat at church dinners, but because we all have to live with him he is not allowed for now. My oldest had similar behavior problems at that age, so as this son grows up and gains some self-control we may give him the option later to decide. I feel like at the minimum, all my sons are aware of gluten and other dietary sensitivities, so if at some future date they develop symptoms they'll know where to start looking. That's a good leap ahead of where I was when I started feeling bad. Hopefully it will spare them years of feeling crummy all the time.
  10. From Carelessness To Paranoia?

    Around here we can buy a 4 pack of wine. I've found it available in reds, whites, and sangria (be careful with sangrias, not all are gluten-free), and even some sparkling wines. Maybe instead of looking or wine coolers you should just go for a light wine.
  11. From Carelessness To Paranoia?

    I would say that it is very difficult to wash ALL the tiny edges thoroughly enough to be sure there is absolutely NO wheat starch left on it. I have not replaced my colanders, however we switched to a gluten-free home, so there is no risk of using the rice noodle colander for the wheat noodles. We did a very careful scrubbing and dishwasher cleaning before using it and if there was some small cc left on it, it's been washed enough times now that it's gone by this time. On the other hand, if you're still doing both kinds of pasta each use will recoat the colander with starch, and we all know how hard that can be to get completely clean.
  12. Hair Loss And Dandruff

    Thanks bluebonnet, that does look interesting. Unfortunately no salons came up in my area so I'll have to look farther afield and see if I can pick some up when we're out of state visiting family or something.
  13. Hair Loss And Dandruff

    I had lost a lot of hair before I went gluten-free, but I began to notice less daily shedding and, for the first time in YEARS, tiny new growth hair. I'm 10 mos gluten-free now and my hair is not only growing back in, and growing, but my receding hairline (and I'm female) is back to where it was when I was in high school. The itchiness and flakiness has taken longer and some juggling of shampoo to figure out, but I think I finally have that under control too. I've known since high school that shampoos with sodium lauryl/laureth sulfate made me break out around my hairline, so I have to find a shampoo that has none of that (REALLY hard to find) AND has no wheat, barley, or oat as well. I do have a wheat allergy in addition to celiac, so you may want to look into whether you have additional allergies that may be playing into your scalp problems.
  14. Wapondi, do a search here for gluten withdrawl. I did not personally experience it, but what you're dealing with sounds like a lot of what I've read others describe. Pink Zebra, you mention spicy and acidic foods. Do you keep a food diary? Once I had the gluten out of my system I discovered that I also have an intolerance (which I am PRAYING is temporary) to nightshade vegetables. My worst reaction was to eggplant, but that's not something I use often anyway, but potatoes are almost as bad as a gluten reaction, and tomatoes and peppers are similar but weaker reactions. Because you mentioned spicy and acidic I just wondered whether it might be a nightshade intolerance causing your current reaction. I don't usually have a fever, but the 3-4 day delay for the worst of it sounds familiar. I will have small reactions within an hour or two of eating (sore joints, feeling slightly off balance, vision out of focus) but the more severe digestive symptoms such as bloating, gas, and diarrhea may take a few days to develop. For me, once those show up I'm almost through it and usually within a day or so I will have a massive bowel movement and then start to feel better again. I know others have said their reaction can last a week or two, so maybe it all depends on how sluggish your system is. The good news is that it does get better. I've been gluten-free for 10 mos now and only make mistakes rarely instead of once or twice a week like it was at the beginning. I think my lingering tiredness is due to being anemic (and having some trouble finding an iron supplement that doesn't upset my stomach), but even taking it less often than I should I do seem to be getting some benefit and am starting to perk up again.
  15. We've recently begun attending a new church. At this church they offer the children a snack during Sunday School, usually some kind of fruit chews, goldfish, or Rice Krispie Treats. I'm trying to find prepackaged items that would be gluten-free equivalents to leave there for my son so he has something that at least sort-of looks like what the other kids are eating. I've bought some rice treats from Enviro-kids before, but they also had nuts or chocolate chips in them and I'm trying to make my child NOT feel different from the others and still not make their children jealous that mine has something somehow better than their snack. I had told the teacher that if she lets me know ahead of time they're serving something like cookies I can be sure to send something safe along for him, but I don't know her well and what if she forgets to tell me or can't let me know far enough ahead of time? I live in a rural area and have to stock up on some things at a store an hour away. In addition to that, I homeschool 5 children so I can't always drop everything in a moment's notice and make the time to buy and make something for him. I also am concerned that if I make up several things to leave there in case, they would be moldy by the time she used them and he'd still be left out, so i think something prepackaged would be more durable for the situation. I know I can get gluten-free fruit chews at the grocery, but I haven't yet found a rice krispie treat that is just plain, or anything that would remotely resemble goldfish crackers. Any suggestions? Anyone that has already found a good solution?