Some people are just plain selfish and insensitive. I have one friend who is allergic to cinnamon. I have another who can't eat corn and is deathly allergic to MSG and mushrooms. My boyfriend has in recent months had stomach ulcers (in part we think due to mild gluten sensitivity and the other part stress-- heaps of it at work) and had an even more restrictive diet than mine. I have cooked for all of them and they were all quite appreciative of my efforts to make sure they didn't feel like a "problem". All of these people have done the same for me. It is the measure of true friendship that they care and it isn't a trial. My bf's family doesn't quite get it and where they used to invite us over for dinner from time to time, those invites have all but disappeared. It's too much "trouble" to cook gluten-free and dairy free. I beg to differ, seeing as I do it every day, but it's all about the person's mindset. My mom, despite her oddities, really did understand that I was REALLY sensitive. I didn't want to go try some random restaurant, even if they claimed to serve gluten-free food. My dad didn't get it. He wanted something easy for him, and I ended up losing the battle during that visit. Sure enough, I got sick. They had raw onions minced into a sauce and I didn't realize it until too late. I can eat thoroughly cooked onions but raw make me ill. He was totally oblivious to my discomfort too. Some people just go through life thinking only of themselves. If they approach everything from a selfish point of view, then yeah, accommodating you or anyone is "a pain".
A sad fact is that there are more selfish people in the world than selfless. Cherish the true friends you have. One true friend is worth more than a hundred selfish false friends.
Well, having attempted to grow corn (w/absolutely NO success. The past 3 years have sucked for my veggie garden) I do know there are 2 basic kinds.
1) There's the original sweet corn- this MUST be eaten w/in a day or two of picking otherwise the sugars break down and it soon spoils. This is the oldest variety and is not hybridized in anyway. So, more sugar, less starch.
2) Hybridized- These have been modified to basically be "starchy" when first picked. The starches break down into sugar, extending the shelf life up to a week or more. This is often what is sold @the store, ESPECIALLY if it's not in season.
The problem is that you can't tell what's what.
I think maybe there's more to it, though. I use cornstarch in my baking w/o any problem. I'm wondering if it's a GMO thing.
Ah, the quandaries...
There are several herbs which have been shown to reduce the inflammation response. Allergies are essentially the immune system over-responding to stimuli. I was on an inhaled steroid and nasal steroid for bad allergies and asthma. I was starting to show signs of adrenal fatigue due to the long term use of the steroids, even though I wasn't on a systemic steroid. My body is very sensitive to any type of chemical messenger. I did some research and started taking tumeric which is a potent anti-inflammatory. Basil is also good. Another molecule, quercetin, which is naturally found in green beans, broccoli, apples and Brussels sprouts is a broad spectrum kinase inhibitor and also blocks nucleoside transporters (the area of research focus in my lab). The nucleoside transporters are a part of the whole "volume control" regulating adenosine, which is what gets cranked into high gear with chronic inflammation. The quercetin REALLY REALLY helps with accidental glutenation. If you take both the quercetin and the tumeric (which also supports your immune system) over time you experience a decrease in the severity of your response. I would DEFINITELY get your doctor to prescribe you an epi pen.
I've be gluten-free for about 18mo and dairy free for a year. I had to cut out potatoes, but the rest of the nightshade family doesn't seem to bother me. I've eaten fresh corn on the cob or cooked frozen corn and I'm fine, but tortilla chips (even "gluten-free" chips) make me bloat. Corn pasta makes me bloat. I don't feel ill per se as I do with gluten, dairy, or potatoes, but it definitely isn't a food my intestines are fond of. Is there a difference btw the fresh and the dried/flour?
Also, I ran across a blog and wikipedia also mentions that traditional Ricotta does not contain casein. Has anyone tried this? I really, really, really miss cheese.
I ran across this blog:
I really, really, miss cheese. I've been gluten-free for about 18 months and dairy free for about a year. I can't eat potatoes or avocados, as they both have chemicals that exacerbate inflammation. I can eat pork, but not in large amounts. The high intrinsic levels of arachadonic acid in pork can worsen the inflammation in the gut, as arachadonic acid is part of the inflammation cascade. I haven't had money to do the Enterolab testing yet, but trial and error elimination diet has pretty much confirmed in my mind that casein hates me. Has anyone heard of this or tried it?
I've used Arrowhead Mills Buckwheat to make pancakes and felt kind of ill afterward. I'm insanely sensitive to CC, so it could have been that. I've started to avoid ANYTHING that says "made in the same plant as" unless it's verified kosher or says they use good practices, which means they clean the lines in between or have dedicated lines.
From what I've read, the protein structure of casein is similar enough to gluten to cause an immune response in some people. Considering that individuals make unique antibodies and not everyone reacts as severely, not all Celiac sufferers have a problem with dairy. Unfortunately, it seems that I do. I'm new to the the world of Celiac's, but I have a degree in chemistry, a minor in bio, and I'm in graduate school for medicinal chemistry. It helps being able to understand the molecular biology aspect. Lactose is a milk sugar that can be refined and, yes, separated from the protein portion of milk. Lactose intolerance is common among Celiac patients b/c of the damage to the small intestines, where the enzyme lactase is made. Some people, like my son, regain the ability to drink milk after going gluten-free. For me, lactose free/gluten-free dair still produced gluten-like symptoms, albeit milder than those from wheat.
So, in creative lay-man's terms:
Your antibodies are skeleton keys that match to gluten. If you are unlucky, then your key may also fit casein, but maybe not as well.
Not all casein is the same either. (cow, sheep, goat, etc) I haven't tried goat's milk or cheese yet, but plan to. I rather hope it's okay, b/c I'm very fond of dairy.
I hope this helps.
I've seen my lactase production decrease over the past decade, and used lactase pills or lactase free products to compensate. No doubt, this was due to the damage the Celiacs was causing, of which I was unaware. I've been gluten free for about a month (a couple of glutenation incidents aside) and realized that even with gluten free/lactose free dairy products (other than yogurt...seems not to bother me), I'd still feel like I'd been mildly glutenated. Generally, I'm fine by the next day, but it's still unpleasant. So, I decided to ditch dairy for awhile after reading about other folks how were sensitive to the casein. I think that's my problem. Soy milk plus a certified gluten free granola cereal and I'm fine. The same cereal plus lactose free milk gives me a mild nauseous feeling and gas.
I decided, since I'm very fond of cheese and ice cream, that I'd give it up for Lent (2 birds, one stone) lol. So, it'll be awhile before I can test goat cheese to see if it is different enough that my body doesn't see it as antibody target. I hope so, b/c life w/o cheese would be very sad. Next question I'll have to test is whether I can handle frozen yogurt, or if that too is off limits now.
Nausea is my first symptom. Some sort of additive maybe cross-contamination with a Kroger brand cheese set me off, and a granola bar I ate w/o reading the label was the culprit the time before that. I usually get nauseous within 10 minutes to an hour after ingesting, depending on the dose. My intestines go on strike... kind of like constipation I guess, but no urge to go per se, more that they just cease operations so to speak. I bloat badly (flat stomach to looking like I'm 5 mo pregnant). Lots of gas, and gurgling, and constant cramping. As I told my gastroenterologist, it feels like there's a gremlin in there attempting to gnaw its way out. I also feel drained of energy and also crave carbs. Typically it lasts from 3-7 days, with 7 being if I eat something with wheat and not just contaminated.
My son gets diarrhea, headache, and stomach cramps. Thankfully he's better in 24-48 hrs.
Gas-X does nothing. The aloe juice does seem to help. I try to stick to a very mild, bland diet for the first day or two afterward (rice, chicken broth).
I don't have an official diagnosis. I tested negative for top 2 Ab, and it would cost a ton of money to run the whole panel and do the biopsy. My grandmother WAS officially diagnosed, as was her sister. Both my sister and myself share similar symptoms, but mine had progressed to the point where I was nearly always nauseous, bloated, and chronic stomach cramps. I eliminated gluten and felt loads better. Personally, I have no doubt. Accidentally eating a granola bar with wheat and barley and w/in 30min I was sick to my stomach. My question regards cheese. I've known for years that I don't make much lactase (the enzyme that metabolizes milk sugar). A little lactose free milk with cereal doesn't seem to bother me. I eat yogurt all the time with no problem, and as long as I've not pissed off my innards by accidentally ingesting wheat, I can even eat a small bowl of ice cream w/o taking a lactase pill. I will get gassy if I over-do. 2x now I've eaten Chipolte flavored white cheddar (Kroger's Private selections) and it's caused a gluten-like reaction. It isn't as severe as if I went and ate a piece of bread, but still all the same symptoms. Wheat isn't listed and no other suspect ingredients, so I'm flummoxed. I REALLY HATE being ill. Until I went gluten free, it was a whole year of intestinal roller coaster that had only gotten worse and worse. Do I avoid all cheese for awhile? Stick to the white cheeses? How would I find out if I have a casein cross-allergy?