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Aleka Munroe

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About Aleka Munroe

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  1. I would like to hear from Celiacs with Chronic Kidney Disease. Recently there has been more research of a correlation between the two. I was recently diagnosed. I have been able to find a little information on a combined renal and gluten free diet. What I have not discovered yet is the comparison of gluten free flours and wheat flour in terms of phosphorus content levels. Here is a synopsis of my sudden diagnosis. I hope it helps someone else, as well as finding someone to support me. About a year ago the night sweats unrelated to menopause started, I began to notice an extremely dry mouth (worse than ever before) and as time went on I had a constant bad taste in my mouth. Additionally I noticed my blood pressure levels became erratic. I reported all of this to my three specialists and one primary doctor, the last of which was doing a CBC every three months. In September my primary care referred me to a nephrologist due to abnormal creatinine levels in my blood, although my urine had no negative test results. Days after I met the nephrologist he put me in the hospital with a diagnosis of Stage 5 (End Stage) Renal Failure. When I left a week later they had gotten it down to Stage 4. Since then I've had a kidney biopsy. My kidneys are permanently damaged due to scarring with 50% functioning. There is no known reason for this. Tests prior to January of 2013 showed no creatinine disfunction. My nephrologist told me there is growing research showing a correlation between Chronic Kidney Disease and Celiac Disease. Given my situation, I suggest you have your creatinine levels tested and GFR calculated. Request that you be followed carefully and frequently if your creatinine is lower than 95. 11 months ago mine was 90 and my physician did not note it until it dropped to 40. I don't know if he or I had known this sooner my kidney disease perhaps would not be at Stage 4 now. This means I must go on dialysis and will need a transplant eventually.
  2. I have 21 years diagnosed with celiac disease and am religious about eating gluten-free. I went through heavy night sweats through peri menopause and menopause then they stopped post menopause. About a year ago the sweats started again, I began to notice an extremely dry mouth (worse than ever before) and as time went on I had a constant bad taste in my mouth. Additionally I noticed my blood pressure levels became erratic. I reported all of this to my three specialists and one primary doctor, the last of which was doing a CBC every three months. In September my primary care referred me to a nephrologist due to abnormal creatinine levels in my blood, although my urine had no negative test results. Days after I met the nephrologist he put me in the hospital with a diagnosis of Stage 5 (End Stage) Renal Failure. When I left a week later they had gotten it down to Stage 4. Since then I've had a kidney biopsy. My kidneys are permanently damaged due to scarring with 50% functioning. There is no known reason for this. Tests prior to January of 2013 showed no creatinine disfunction. My nephrologist told me there is growing research showing a correlation between Chronic Kidney Disease and Celiac Disease. Given my situation, I suggest you have your creatinine levels tested and GFR calculated. Request that you be followed carefully and frequently if your creatinine is lower than 95. 11 months ago mine was 90 and my physician did not note it until it dropped to 40. I don't know if he or I had known this sooner my kidney disease perhaps would not be at Stage 4 now. This means I must go on dialysis and will need a transplant eventually.
  3. Soup/Stew, Salad and Bread Potluck to warm our bellies and toes! b]Pot luck supper Bring a gluten free dish, main, soup, salad, side, dessert, preferably home-made with an ingredient list (required) and copies of recipe (not required). When cooking we prefer you use Fleischmann's Unsalted Margarine for the many lactose intolerance folks, as it has no lactose. Dairy based dishes are allowed, though. If you are newly diagnosed, please bring a salad (fruit or vegetable) to share. After supper we share new research and information, new foods and recipes, gluten-free friendly area restaurants, travel, help newly diagnosed or anyone struggling. Please email djdavis107@comcast.net to be put on the mailing list and meeting reminder notices. Schedule is currently the third Thursday of every other month from September to May. Meeting held in the kitchen/cafeteria of Great Bay Learning Center, Woodbury Ave, Newington, NH, across from the eastern entrance to the Fox Run Mall. Drive around to the back at the far end of the building. Last door on right. Meetings are usually done by 8:00pm. Children, families, partners, friends who want to learn are all expressly welcomed. We have lots of old timers to help with over 20 years of being gluten free/celiac or DH. Nominal meeting fee: $2 Posted by Aleka Munroe, founder of SCSSG (Seacoast Celiac Sprue Support Group) The name alone tells you how long we've been around!
  4. b]Pot luck supper Bring a gluten free dish, main, soup, salad, side, dessert, preferably home-made with an ingredient list (required) and copies of recipe (not required). When cooking we prefer you use Fleischmann's Unsalted Margarine for the many lactose intolerance folks, as it has no lactose. Dairy based dishes are allowed, though. If you are newly diagnosed, please bring a salad (fruit or vegetable) to share. After supper we share new research and information, new foods and recipes, gluten-free friendly area restaurants, travel, help newly diagnosed or anyone struggling. Please email djdavis107@comcast.net to be put on the mailing list and meeting reminder notices. Schedule is currently the third Thursday of every other month from September to May. Meeting held in the kitchen/cafeteria of Great Bay Learning Center, Woodbury Ave, Newington, NH, across from the eastern entrance to the Fox Run Mall. Drive around to the back at the far end of the building. Last door on right. Meetings are usually done by 8:00pm. Children, families, partners, friends who want to learn are all expressly welcomed. We have lots of old timers to help with over 20 years of being gluten free/celiac or DH. Nominal meeting fee: $2 Posted by Aleka Munroe, founder of SCSSG (Seacoast Celiac Sprue Support Group) The name alone tells you how long we've been around!
  5. b]Pot luck supper Bring a gluten free dish, main, soup, salad, side, dessert, preferably home-made with an ingredient list (required) and copies of recipe (not required). When cooking we prefer you use Fleischmann's Unsalted Margarine for the many lactose intolerance folks, as it has no lactose. Dairy based dishes are allowed, though. If you are newly diagnosed, please bring a salad (fruit or vegetable) to share. After supper we share new research and information, new foods and recipes, gluten-free friendly area restaurants, travel, help newly diagnosed or anyone struggling. Please email djdavis107@comcast.net to be put on the mailing list and meeting reminder notices. Schedule is currently the third Thursday of every other month from September to May. Meeting held in the kitchen/cafeteria of Great Bay Learning Center, Woodbury Ave, Newington, NH, across from the eastern entrance to the Fox Run Mall. Drive around to the back at the far end of the building. Last door on right. Meetings are usually done by 8:00pm. Children, families, partners, friends who want to learn are all expressly welcomed. We have lots of old timers to help with over 20 years of being gluten free/celiac or DH. Nominal meeting fee: $2 Posted by Aleka Munroe, founder of SCSSG (Seacoast Celiac Sprue Support Group) The name alone tells you how long we've been around!
  6. This is our gluten-free Cookie Swap meeting! We help each other get through the holidays. You must notify Dan Davis, Chair in the first week of November, by email djdavis107@comcast.net to join the cookie swap, so that everyone participating knows how many packages of 3 cookies to bring. Ingredients and Fleishmann's Unsalted Margarine, please! b]Pot luck supper Bring a gluten free dish, main, soup, salad, side, dessert, preferably home-made with an ingredient list (required) and copies of recipe (not required). When cooking we prefer you use Fleischmann's Unsalted Margarine for the many lactose intolerance folks, as it has no lactose. Dairy based dishes are allowed, though. If you are newly diagnosed, please bring a salad (fruit or vegetable) to share. After supper we share new research and information, new foods and recipes, gluten-free friendly area restaurants, travel, help newly diagnosed or anyone struggling. Please email djdavis107@comcast.net to be put on the mailing list and meeting reminder notices. Schedule is currently the third Thursday of every other month from September to May. Meeting held in the kitchen/cafeteria of Great Bay Learning Center, Woodbury Ave, Newington, NH, across from the eastern entrance to the Fox Run Mall. Drive around to the back at the far end of the building. Last door on right. Meetings are usually done by 8:00pm. Children, families, partners, friends who want to learn are all expressly welcomed. We have lots of old timers to help with over 20 years of being gluten free/celiac or DH. Nominal meeting fee: $2 Posted by Aleka Munroe, founder of SCSSG (Seacoast Celiac Sprue Support Group) The name alone tells you how long we've been around!
  7. Pot luck supper Bring a gluten free dish, main, soup, salad, side, dessert, preferably home-made with an ingredient list (required) and copies of recipe (not required). When cooking we prefer you use Fleischmann's Unsalted Margarine for the many lactose intolerance folks, as it has no lactose. Dairy based dishes are allowed, though. After supper we share new research and information, new foods and recipes, gluten-free friendly area restaurants, travel, help newly diagnosed or anyone struggling. Please email djdavis107@comcast.net to be put on the mailing list and meeting reminder notices. Schedule is currently the third Thursday of every other month from September to May. Meeting held in the kitchen/cafeteria of Great Bay Learning Center, Woodbury Ave, Newington, NH, across from the eastern entrance to the Fox Run Mall. Drive around to the back at the far end of the building. Last door on right. Meetings are usually done by 8:00pm. Children, families, partners, friends who want to learn are all expressly welcomed. We have lots of old timers to help with over 20 years of being gluten free/celiac or DH. Nominal meeting fee: $2 Posted by Aleka Munroe, founder of SCSSG (Seacoast Celiac Sprue Support Group) The name alone tells you how long we've been around!