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jenny0

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About jenny0

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  1. Thanks Michelle : ) I don't think yeast is one of my problems.. but it's good to hear that you got that cleared up and are eating a more normal range of foods again. Like you, I am wondering: if I am intolerant of all these foods, what else am I eating that I didn't test for? Makes me want to test everything I eat - seems like nothing is off limits - not even fruits and veggies. Also frustrating: I don't react immediately to anything (even gluten) - it's more the long-term effect, like bone loss, foggy brain, acne, etc - so it's hard for me to determine what foods are having a deleterious effect.
  2. Thanks for your reply. Inolerances. I haven't tested to see about to what extent my villi are compromised, or to what extend I can digest fats, but I suppose that I can infer from all of these food intolerances that my digestive system still has issues, after all these years of a gluten-free diet. It is comforting to know, though, that I will probably be able to eat most foods again in the future.
  3. Hi everyone, I am new to this forum, but not new to a gluten free lifestyle. I found out I was gluten intolerant almost 10 years ago and have been gluten free ever since, to the best of my ability. I have seen many improvements to my health, and to all outward appearances, seem healthy. But haven't been able to lick the mild hypo-thyroid, the the osteopenia (I'm 48), and I'm not sure where my adrenals stand. I control blood sugar with my diet. Anyway, long story short, I just recently decided to check to see if I have other food intolerances that are holding me back. So, did the panel enterolab offers: gluten,rice, corn, soy,milk, eggs, walnuts, beef, chicken, tuna, pork, and white potatoes. I am "most" reactive to RICE, corn, soy, beef, pork, walnuts and white potatoes. They recommend also that I stay away from all nightshades (because of the reaction to white potato) AND eggs and dairy (because although I didn't show a reaction I may be one of 1 in 500 people who don't make the Iga that shows up in the testing) (?) I'm afraid this new knowledge brings up more questions than it answers.. if I'm sensitive to all of these foods - how many more may be out there that I didn't test for? I just came off the Colorado Cleanse - at the core of it is a period of eating only rice and mung beans, which are supposed to be super easy to digest, and healing to the gut - only to find out that RICE is one of my no-no foods. I am overwhelmed. Am thinking of doing broader testing... because what's the point of putting so much energy into eating well if you don't know what's hurting you (rice - a staple gluten-free food, for example). Going gluten free is EASY compared to this. Help! anyone else having this dilemna? Any advice for me? I don't have insurance, don't have a doc that understands gluten issues and testing -it's all me. I'm willing to do the work but not sure where to start. So far, I'm trying to figure out how to live without rice, corn and soy - baking not a problem, but what to substitute for rice. Went to the grocery store and realized that where I used to be able to buy 10% of what's in there, now it's more like 1%. I'm gonna get familiar with millet (hope I'm not sensitive to that!). Thanks for any tips you might have : ) Jenny