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Redmond Clay
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New here...my 18 year old daughter was recently identified as gluten sensitive by her MD who is also an integrative medicine practitioner. She has not been tested for celiac...that is for a separate post.however, one of the cues that my daughter discovered that led her tp gluten- free diet was the appearance of a nasty dermatitis on two fingers that would eventually go away after gluten and dairy were eliminated. She recently must have unwittingly consumed either dairy or gluten, and the excema/dermatitis reappeared. I happened to be shopping in our local natural food/products store, and the manager told me about a product called Redmond Clay. She said to make a paste by adding water to it and have my daughter apply to her fingers and wrap with Saran and wear overnight. The result was extraordinary! It had been painful, blistered, raw and angry looking. As soon as she applied it she could feel it working. When she removed it the next morning, the inflammation and blisters were gone. The redness was lighter, and it was clear that new skin was starting to appear. Supposedly the clay works by drawing the toxins out of the body. You can also drink it for internal cleanse. I highly recommend looking into this for anyone affected. Here's some info...

http://mindbodyandsoleonline.com/health-nutrition/redmond-clay/

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I use Redmond Clay for a lot of things. You must live in Utah if you found it in a local store. It doesn't really cure anything, but it sure helps clear up topical things quickly doesn't it! I love it for cuts and burns and blisters, things of that nature. (Always make sure it can't dry overnight.) I used some just Christmas night on a nasty bump and was feeling much better in the morning. If it helps, I recommend continuing to use it. But certainly watch for recurrences as they are sure to happen if CC happens and remember this won't cure anything. Simply help with the symptoms as they happen.

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    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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