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New From Ontario, Canada

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Hello, i have just joined the forum and i have decided to start a gluten free diet. I have both psoriasis and type 2 diabetes, both diseases that fare well gluten free.


I will see my doctor on the 27th and ask for his assistance.  In the meantime i just google away hoping to find good information i can apply to my life.


If you have any information you would recommend a "newbie" look at online or in book form i would appreciate any help that you could give.


With everything else that i am dealing with, starting a gluten free diet does not look too easy for me. That said, i am tired of "not feeling well" so much, especially right after i eat, so making a good diet change does seem to be in order.


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Welcome to the board Denipink,

Please allow your self some time to browse this forum. So much information can be found!

I went gluten free one year ago. I didn't found it so hard to adapt to the diet. When doing shopping, make sure you read the labels very well. It helped me a lot to go with my BB. When I find an ingredient I have my doubts about, I'll check online.

Good luck with your challenge. It will all work out in the end and I hope you'll feel better with it.


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Hello denipink,


This is my first day as a new member of this site though I have used it for lots of pertinent accurate information in my search of Gluten-Free products and info.


I too am from Ontario, Canada.  


Eating Gluten-Free and eating healthy are not really that difficult.  All you have to remind yourself is that it is for the good of your body.  Sure it can get a little frustrating when you see everyone around you eating anything they want.  But believe me, when they see the awesome food that you make for yourself, they will be envious of you.


If you don't know how to cook, learn.  It is truly so easy and empowering.  I try different recipes all the time.  You will learn what to substitute out for a Gluten-Free product.  I've even taught myself to make delicious Gluten-Free cupcakes such as Peanut Butter and Jam, Cherry Cheesecake, Cinnamon Bun, etc.  Friends and family look forward to coming over for dinner and don't even realize they just ate a Gluten-Free meal.


Good luck with your new experience!


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I'm from Ontario as well and have suffered from some Celiac induced psoriasis myself. My Mom's psoriasis also turned into psoriatic arthritis recently. If you need any help finding places to shop feel free to message me, I've only been doing this about 6 months but I've learned a thing or two. If you live near one of Organic Garage's three locations I suggest heading to one because they have a pretty awesome gluten-free selection (some prices are really good others are not but the selection is great). If you can you may also consider cross-border shopping. gluten-free food prices and selection are amazing in the US. Not to mention the difference in tax (11.7$ here vs. 0.74$ there).


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    • Person above me is correct. You need a skin biopsy, and it must be performed correctly. I never had a positive blood test but my biopsy came up positive for DH. Going gluten-free for a month usually won't  clear up DH. It commonly takes ~6 months, and this only on a very strict gluten-free diet. Any exposure to even small amounts of gluten (through cross-contamination, etc) can lead to flareups.     
    • Has your derm ever done a dh biopsy? BTW, it's not taken ON a lesion, it's taken on clear skin adjacent to a fresh lesion. I bet your derm doesn't know that. I bet if you ask for a dh biopsy he will take it right on top of a lesion. Ditch him & get a derm who knows about celiac & dh & how to properly take a biopsy for it. The antibodies can stay under the skin for years. The derm is wrong.  Please describe how the rash acts & what it feels like.
    • Yes, there are other grains that have gluten but they don't have the TYPE of gluten that affects celiacs. Celaics can not have the gluten in wheat, barley, & rye. Corn has gluten but it is not the kind of gluten we react to. I actually use corn gluten in my garden as it prevents weed seeds from sprouting. LOL! Hey, it works great! Read these: Gluten is the name for the protein in grains. All grains contain protein that is theoretically gluten but people with celiac disease and most other gluten allergies only react to the form of gluten found in wheat (including spelt, kamut, triticale and all varieties of wheat), barley, and rye. From:   I've run across another gluten urban legend that needs to be dispelled: the idea that people with celiac disease and non-celiac gluten sensitivity actually react to gluten in all grains, not just wheat, barley, rye and sometimes oats. This just isn't true, despite what you might have heard or read. People who react to the gluten protein found in wheat, barley and rye don't automatically need to avoid rice, corn, millet, sorghum and other grains. From:   There are some unsavory sites out there in internet land that will tell you celiacs cross react to all grains. They generally have something to sell, a book, a video, some vitamins or other things. They use scare tactics to sell what they are selling. These claims simply are not true. If they were, then all the people on this site who have gotten well while not eating wheat, barley & rye but continuing to eat rice, quinoa, corn & so forth would not have gotten well; they would be dead by now & there would be no "old timers" on this site because they would have eventually died from eating grains other than wheat, barley & rye. Celiacs can develop sensitivities to other foods, even foods like cabbage or lettuce or potatoes or even rice or maybe only brown rice but that does not mean they are reacting b/c of gluten in those things. You may be doing great since eliminating rice from your diet and that is wonderful that you figured out that it affects you but that does not mean the rice contains the kind of protein that celiacs can not tolerate.  
    • So, I've had a skin condition for years which looks like DH but blood tests for it come back normal.  High doses of steroids or of immuno-suppressants work well to clear my skin, but as soon as they are reduced the inflammation returns.  I tried a gluten free diet for a month, during which my skin seemed to set on fire even more.  My dermatologist says if my problem was DH then I would have had a positive result from going gluten free for four weeks, although information on the internet suggests it takes at least 6 months.  Does anyone have some experience of something like this?  Do I believe my dermatologist or the internet???
    • Working a modifying a recipe to be both Vegan and Grain free. I am a bit low on funds right now and can not test it. Feed back is welcome and if you do it perhaps  get me a grams breakdown for duplication. 1 cup almond flour
      ½ cup unsweetened shredded coconut
      1 teaspoons cinnamon
      1 teaspoons apple pie spice
      1 teaspoon baking soda
      ½ teaspoon salt
      ¾ cup unsweetened applesauce
      ½ cup almond butter
      ½ cup Maple/Agave
      2 Tablespoons soft coconut oil
      2 Tablespoons Ground Flax Seed combined with 5 table spoons water whisked and set aside
      1 medium apple, diced small (about 1¼ cups)
      1 cup chopped pecans
      ¼ cup flax seeds

      Preheat oven to 350° F and grease a 9 x 13 inch baking pan.
      In a mixing bowl, whisk together the almond flour, coconut, cinnamon, baking soda, and salt.
      Add the applesauce, almond butter, honey, coconut oil, and ground flax mixture. Beat with a mixer until everything is incorporated.
      Stir in the diced apple, pecans, and flax seeds.
      Spread the batter in the prepared pan and bake for 25min
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