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Cinderella10

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About Cinderella10

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  1. I haven't done a lot of experimentation with my corn issues, but here's what I have noticed: In very small amounts, I can have it, though I do prefer making my own baking powder. When I get too much corn, I get pain & cramping & D, but like the others said, once it's out of my system, it's out. It also exacerbates my eczema.
  2. Heather, I can relate. I kept looking forward to all this good health and energy that I was supposed to get after going gluten-free, and a year in, it didn't happen. So then I pursued things more with my gastroenterologist. Gall bladder? Normal. Gastric emptying scan? Slow. So, I have (a thankfully mild case of) gastroparesis. That still didn't fix it, so about 4 months after that, I got diagnosed with food allergies to the stuff in my signature. Also, eggplant does not agree with me. Just found that out yesterday. It's definitely frustrating, but when I don't eat gluten or my allergies, and pay attention to the gastroparesis, I do pretty well. Most days.
  3. Good to know. Also, I take it all with a big grain of salt. It's interesting to see what's out there, and how people come to the conclusions they do. I wonder now why regular potatoes are nightshades but sweet aren't? Hmm. Research for today.
  4. I may be putting more stock in this now. Since starting this (and I haven't been gluten-strict), I ate eggplant last night, and bad news. I think there might be something to this 'no nightshades for type A' thing. It just feels stuck (still) in my stomach. My gastroparesis does seem worse when I eat nightshades in large quantities. I can do a few tomatoes in a sauce, or a few slices of sweet potato, but not really more than that. Bah. Another one bites the dust....
  5. It's a happy thing. Also, check out (Throwback) Pepsi and (Heritage) Dr. Pepper. Both are made with sugar instead of HFCS.
  6. So far, I'm the same -- don't do eggs, but can have them in baked goods. What I'm wanting to find out now is whether I can have them as part of something similar to a frittata.
  7. The dairy is also a non-issue for me since it came up on my allergy testing. The inconsistency, though, made me wonder about the legitimacy. I'm finding going through his site interesting, because he (thankfully) has figured a few things out in the last 15 years. I'm going to start 'leaning in the direction' of the diet and see how it goes.
  8. I just checked this book out from the library, and read it last night. I'm type A. A lot of stuff resonated with me. I'm already mostly vegetarian anyway, and a lot of the other things made sense, but then some stuff didn't. He recommends that Type A avoid casein (and most dairy), but mentions that a few fermented dairy things are good (??). He also tends to dismiss food allergies out of hand, and I'm not really okay with that. I think there's a lot of gray area when it comes to bodies and food. I do think the general principles of each blood type having unique characteristics makes sense, though, especially since this can be such a major issue with pregnancy. I just don't know that I'm ready to give up nightshades yet. Getting rid of tomatoes isn't a big issue since I've never really cared for them anyway, but I love potatoes (russet and sweet) and eggplant. We'll see. DH just thinks I should maybe think about emphasizing the "good" stuff instead of focusing on eliminating the "avoid" stuff. The jury's still out, but I do think it's a good starting point.
  9. I definitely have gastroparesis, and that diagnosis came a year after being strictly gluten-free. About 4 months later I discovered I had several food allergies, and I thought that was the cause of the gastroparesis. It wasn't. If I'm gluten- and allergy-free and do my best to eat what I need for my gastroparesis, I'm mostly okay. Still have good days and bad days, and it's a delicate balance, but I do feel better.
  10. I'm glad I saw an allergist. I could tell that there were things I was eating that were not going well for me, but I was getting really frustrated trying to figure out what. I would never have suspected most of the things on my list, though I did suspect corn. It was a great starting place.
  11. I'm coming up on two years being gluten-free now, and I have found how much I love cooking, and Asian cuisine. It makes my life happy. From the day after Thanksgiving until December...27th, though, I was *angry.* I just couldn't help it. I couldn't figure out what was wrong with me, and why I wasn't getting "In the Spirit." Then it occurred to me that that time frame centers almost entirely around food. All the neighbor 'gifts' were given to my husband (who, amusingly, doesn't tolerate sugar very well). So many expectations, so much food, so many food expectations! As soon as people started going back to normal after the holiday, though, I was fine! I'm not sure this will ever go away. For most of the year, and most of the time, I'm okay, and wouldn't go back if I could. I still have my moments where I shake my fist into the air, but I'm okay. I find that I don't even really think about gluten anymore; it's all about gastroparesis and food allergies. The thing I miss most? CHEESE.
  12. A year after being paranoid about being gluten-free, I still was not feeling better. So, despite my primary care doctor and my gastroenterologist thinking allergy testing would be useless, I went ahead anyway, just to see. It came up with "2" on beef, chicken, eggs (whites & yolks), bananas, carrots, corn and a "3" on milk. Eliminating those, I'm doing a lot better, and I surprised both of the other doctors. I have gastroparesis on top of it all, so that's what I'm dealing with right now. It came as a surprise to me, too.
  13. My co-worker gave the office chocolate oranges. Just as he was getting to me, I was preparing to smile and say "I'm sure my husband will love this!" when instead he handed me a Smith's gift card. It was SO thoughtful, and he's only worked here six months.
  14. I'm with you. I could not ask for a more supportive and awesome husband. From day 1.
  15. I've done really well with Honey Baked Ham, too. Good stuff.