Posted 14 June 2007 - 08:26 PM
Posted 15 June 2007 - 12:29 AM
I've been gluten-free for almost a year now, and I'm extraordinarily careful about what I eat. I am also lactose intolerent and can't eat any corn products. There is a gluten-free restaurant and bakery that I went to today, and I bought some gluten-free snickerdoodles. Mmmmmmm. I asked about the corn content (there was none), however there was arrowroot in them. I've never had anything with arrowroot, but since it was in so many other gluten-free products, I didn't forsee a problem. I had a reaction from the cookies the way I would if they had flour in them. Anyone else have a problem with arrowroot too?
Are you sure they didn't have dairy in them? Just a thought...
Posted 16 June 2007 - 08:33 PM
First cousin dx'd with Celiac Disease
Grandmother died of malnutrition b/c everything made her sick... sounds like celiac to me.
Gluten-free since June 2005
Dx with IBS February 2005
Blood tests both negative (or inconclusive?) for celiac (in 2002 and 2004)
Posted 26 October 2007 - 05:55 AM
Posted 26 October 2007 - 05:59 AM
Tapioca actually makes me sicker than gluten--as soon as I begin to chew, my mouth dries up (!) and it gives me incredible nausea.
"Life is what happens while you're busy making other plans"
"When people show you who they are, believe them"--Maya Angelou
"Bloom where you are planted"--Bev
Posted 26 October 2007 - 08:30 AM
Once I thought I was going to die, because we had picked mushrooms and made a soup, and I stayed up all night surfing the Internet for images of mushrooms, beacuse I thought I had eaten a poisinous one. HAHA!
This is so exciting, for the first time in 10 years things are actually making sense.
HEURECA! Or should I shout TAPIOCA! http://www.glutenfre...fault/laugh.gif
Posted 26 October 2007 - 08:49 AM
gluten-free since July 2004
Strawberries and Banannas (2007)
Nitrates (April 2006)
Yeast (which includes all vinegar so no condiments) (Oct. 2004)
Peanuts (Nov. 2004)
Soy (Oct. 2004)
Almonds (Sept. 2004)
Corn (Sept. 2004)
Posted 26 October 2007 - 10:35 AM
I have heard folks before talk about tapioca problems. So that seems to be more common.
Gluten free since 1/6/07
Soy free and completely casein and egg free since 2/15/07
Yeast free, on and off, since 3/1/07 -- I can't notice any difference one way or the other
Enterolab results -- 2/15/07
Fecal Antigliladin IgA 140 (Normal Range <10 units)
Fecal Antitissue Transglutaminase IgA 50 (Normal Range <10 units)
Quantitative Microscopic Fecal Fat Score 517 (Normal Range <300 units)
Fecal anti-casein (cow's milk) IgA antibody 127 (Normal Range <10 units)
HLA-DQB1 Molecular analysis, Allele 1 0501
HLA-DQB1 Molecular analysis, Allele 2 06xx
Serologic equivalent: HLA-DQ 1,1 (subtype 5,6)
Fecal anti-ovalbumin (chicken egg) IgA antibody 11 (Normal range <10 units)
Fecal Anti-Saccharomyces cerevisiae (dietary yeast) IgA 11 (Normal range <10 units)
Fecal Anti-Soy IgA 119 (Normal Range < 10 units)
Posted 31 July 2008 - 05:30 AM
THE REAL ARROWROOT IS FROM "Maranta arundinacea.L" WHAT HAPPENS TO BE KNOWN FOR ITS HIGH DIGESTIBILITY,IT S THE FINEST STARCH EXISTING
BUT INFORTUNATELY CASSAVA FLOUR IS IN FACT THE MOST SOLD AS "ARROWROOT" STARCH WICH DOES NOT HAVE THE SAME NUTRITIONAL PROPERTIES
SO BE CAREFUL WHEN YOU BUY SOME PRODUCT CONTAINING "ARROWROOT"
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