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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About JennaQ

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  1. I feed my cat Natural Balance's Limited Ingredient dry food. My gluten sensitivity isn't so high that it affects me feeding her, but I've noticed my cat throws up and has digestion issues with regular (even high-quality) cat food that contains grains. It's a good buy for the price.
  2. First of all, sorry if this is the wrong board. I looked several times but I couldn't quite figure out where to place it. Mods - If it is in the wrong place, please move it and I apologise!   Anyway, to the root of the matter. I am gluten sensitive and have been completely gluten-free for about three weeks now. I have always had bowel issues (sometimes what I call "razor poops"), but the majority of the time everything is a-okay.   Here is an image of the Bristol Stool Scale, because if you do not know about it, you won't understand my next sentence.  Sorry for the super-details!! But we all do it    Anyway, since I have gone completely gluten-free, I have noticed that my poop is ALWAYS either a 1, 6, or 7. It is never 2-5, and I never have that normal "snake" shape. Ever. And even when it is a 6 or a 7 (or a combo) I still get that constipated feeling. I also have had a bit more gas pains lately (though not an increase in flatulence).   Why is this? My diet really hasn't changed so much, and the things that I was eating that had gluten I merely changed to gluten-free alternatives. It used to be that I would have the full spectrum of the chart.   I know that bowel movements can tell a lot about a person's health, and since it started when I started going gluten-free, that I should ask. Thanks!!  
  3. Whenever I get really sick, to the point where I can't possibly eat anything or I will throw up, or when I just feel that nauseous, for my entire life I have always just slowly chewed on some saltines and sipped some water. It was simple, and since I ate it slow, my body could grip onto it. No other cracker had those same "medicinal" qualities like that. So now I am wondering, what am I to use now as a substitute? It was a combo of the crunch, the very bland flavor with the saltiness, that made it more appealing to a rejecting mouth to eat. What on earth could be a compatible cracker in these regards? Thanks!
  4. Help! I Work In A Bakery.

    I'm visiting my mom next weekend, and she's a nurse so she has a lot of "connections" with doctors, including the one who was kind enough to figure out my severe vitamin d deficiency a few years back. I texted her asking her if she can ask him to write a script for a blood test checking for it. Hopefully he can!
  5. Help! I Work In A Bakery.

    I'm pretty sure I'm not Celiac because I have absolutely no stomach or intestinal issues related to it. It's just the joints, migraines, fatigue, aches, etc. I would get a test done just because, but I haven't had a primary care doctor in years (not due to lack of trying). I figure I can go gluten-free for a few weeks, and if it doesn't work, oh well, I didn't exactly lose anything, but if it does, great!
  6. I am currently in the process of going gluten-free, as I have been suspecting that I am gluten-sensitive, and that perhaps my diagnosis of fibromyalgia that I've had since I was 16 may be misdiagnosed.   Anyway, I work in a bakery. I have worked in several different ones for the past year. My prefered place of work is cupcakeries. Although I am not going to culinary school or anything like that (I plan on completing my degree part-time when I have the means to do so), working at a bakery has so far been the only job in my life I have actually enjoyed. It allows my creative side to come out.   Anyway, I'm worried about things like flour in the air. Since I am assuming that I am gluten-sensitive, and I know I definitely am not Celiac, how much would this affect me? I'm usually not the one preparing and rolling out doughs, etc, but I obviously do have significant contact with the finished products (And sometimes before, like raw cookie dough). Is this really something I need to worry about or not really? I would hate to completely eliminate gluten from my diet only to find out that it's my job that is ruining all of my efforts.   Thanks!!
  7. I've recently made the decision to start going gluten-free after realizing that I am most likely very gluten sensitive and that my fibromyalgia could be a possible misdiagnosis.   Anyway, about three years ago, inexplicably, I started to get a rash under my armpits. At first I thought it was ringworm - it certainly looked like it (but it was just how it was positioned). It was terribly itchy and red and as I scratched it I would make tiny cuts in the irritiated skin - leading to a cycle of more irritated skin and itchiness, etc.   I went to the dermatologist and she said it was just contact dermatitis, and to just switch my deodorant to a fragrance-free one, as well as soap, and it should heal up. It kind of did, to the point where it definitely isn't as red or as itchy as it used to be - my armpits just look like normal armpits.   But whenever I put on deodorant (I try to use Tom's Natural Fragrance-Free) my skin will still be irritated and itchy, but it won't get red. Or if I shave my armpits, even if I use a boatload of hot water and fragrance-free soap and a nice razor.   As a result, I try to not use deodorant unless I'm leaving the house, and I don't shave my armpits everytime I am in the shower (thank god for fair hair).   But could this random irritation that has come on be a cause of gluten sensitivity? I know it can cause rashes, so I assume it could cause random skin irritations like this.   Thanks~
  8. I have had fibromyalgia since I was 16, but now I'm wondering if I am misdiagnosed and really just have a gluten sensitivity instead. I figure that I might as well try, because if it doesn't help, then nothing has changed, but if it does, then awesome!   I keep reading a bunch of websites that say what ingredients to look for, but they are so super vague. I looked at a few food ingredients that I have currently and looking through the ingredient list (and comparing it to these vague websites), it would look fine. But then they have a label underneath that says, "contains wheat ingredients".   I'm sure the manufacturer is just being nice and it isn't required by law to put that little warning there. So how am I supposed to figure it out if all the ingredients look a-ok?? What are some ingredients that are almost tricky in their names?   Thanks!!