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I Added Back My First Food That Bugged Me, And It Wasn't A Gluten Product!


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#16 Skylark

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Posted 27 February 2012 - 01:49 PM

Oh man, that sucks. You have a dairy reaction cycle or something. I wonder why that happens? Hm....

I had to go onto an antibiotic for bronchitis. After that my Hashimoto's titer went way up and I think it's when the dairy reactions started. I believe some bacteria I really needed got killed off along with the bronchitis and it started some leaky gut trouble.

Double drat...oh you already tripled the DRAT - with good reason...sorry you lost dairy again. I seem to be ok with some dairy (milk, cream, butter), but not cheese and yogurt - strange puzzles we are.

Yes, triple-drat. :lol:

There are amines in cheese and yogurt. I'm starting to wonder if that's the source of my reactions. A little butter doesn't seem to get me but cheese and yogurt do.
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#17 mushroom

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Posted 27 February 2012 - 02:16 PM

I had to go onto an antibiotic for bronchitis. After that my Hashimoto's titer went way up and I think it's when the dairy reactions started. I believe some bacteria I really needed got killed off along with the bronchitis and it started some leaky gut trouble.


I had to take IV antibiotics last summer and my gut has not been the same since. Am heading to the doc this afternoon for suspected SIBO and maybe c.diff :( I wouldn't dream of trying to add anything back in right now. Don't know what's happening down south.....:blink:
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#18 giggleburger

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Posted 27 February 2012 - 09:48 PM

I had to go onto an antibiotic for bronchitis. After that my Hashimoto's titer went way up and I think it's when the dairy reactions started. I believe some bacteria I really needed got killed off along with the bronchitis and it started some leaky gut trouble.


My friend was on antibiotics and that's when she became lactose intolerant, so that sounds like the culprit. How terrifying that antibiotics can do that!
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#19 yolo

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Posted 27 February 2012 - 11:21 PM

My friend was on antibiotics and that's when she became lactose intolerant, so that sounds like the culprit. How terrifying that antibiotics can do that!



This is why I make my own lactose free yogurt, by fermenting it for 24 hours. I had way too many antibiotics that ended up messing with my flora even though I have taken oodles of probiotics.

Other folks find using Goats Milk makes a big difference. Others yet find making their own coconut milk yogurt or kefir works well for them.

I am also now making my own live whey inoculated cabbage sauerkraut to help re-populate my gut flora, and am also starting to experiment making my own sourdough rice bread.

So far everything is delicious, though the bread turned out rock hard! Next time I plan to put in some cooked yam or some applesauce to help the bread dough rise better and not be quite so hard... Thing is is that its been years since I have tolerated any raised bread at all, so this is a huge improvement already.

And definitely there is something about all these home made fermented foods that is making me feel a bit better too. It all tastes great and seems to calm my tummy somehow. It makes sense when you think about it since our forbears did not have refrigeration, and thus depended on foods like this rather than a lot of the denatured stuff we get these days.
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Diagnosed celiac sprue as infant: failure to thrive & pneumonia-back on grains age 4. Began herbs 1971 combating chronic kidney disease/general ill health 1973. Avoid wheat family and "allergens" by 1980. Late 80's doc. diagnosed candida: cave-man diet. Diagnosed degraded myelin sheath 2006; need co-enzyme B vitamins. Discovered celiac fall 2007; finally told diagnosis as infant. Recently found I am salicylic acid intolerant. Ironically can't tolerate most herbs now. Can now eat brown rice & other gluten-free grains (except corn) & even maple syrup & now homeopathic medicine works! Am still exploring the shape of this elephant but I've made progress!

#20 rgarton

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Posted 29 February 2012 - 03:10 AM

I also cant tolerate quinoa, or raw buckwheat, i can have buckwheat cereal, but very small amount and i don't bother anymore. My mum cooked buckwheat with veggies last night, to be honest, i didn't like it, it tasted like sugar puffs that had been left in milk too long. And voila this morning my stomach is not happy!!!

Have you tried Millet? Its amazing!
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Lifes not waiting for the storm to pass, its learning to dance in the rain...

#21 giggleburger

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Posted 29 February 2012 - 11:12 PM

I also cant tolerate quinoa, or raw buckwheat, i can have buckwheat cereal, but very small amount and i don't bother anymore. My mum cooked buckwheat with veggies last night, to be honest, i didn't like it, it tasted like sugar puffs that had been left in milk too long. And voila this morning my stomach is not happy!!!

Have you tried Millet? Its amazing!


I have yet to add Millet, but it's on my list as I add things back. I still have many grains to try!
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#22 shelleylyn

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Posted 03 March 2012 - 06:12 AM

I reacted to quinoa when I first tried it as well. Then I read somewhere that quinoa needs to be rinsed very well before we can eat it. The brand I had said on the package that it was "Pre-rinsed" but I thought I'd try one more time.

So I rinsed the bejeebees out of it and was able to tolerate!

This may not work for you, but if you choose to retest, I'd definitely rinse the quinoa before you try again.

How to rinse quinoa...
Since it is so tiny, no colander will work. Place the quinoa in a large mixing bowl and cover it with cool water. Then take your hand and vigorously swirl the water and quinoa together (you can use a kitchen glove if you want to be extra safe). You will notice that the water looks milky. Pour off all of this water you can and repeat until the water is crystal clear. Be patient, it definitely takes a few rinsings to get there. Then cook! I adjust the water amount down slightly to compensate for the wetness of the quinoa.

I also use my rice cooker to make it and will often do half rice, half quinoa. The rice cooker makes cooking it a snap and adding rice helps mellow out the nutty flavor of the quinoa. Plus, rice is spectacularly cheap and it helps to stretch the expensive quinoa. Finally, for added flavor I will occasionally cook it with broth instead of just water. Yum!

I wish you joy in your kitchen as you begin this journey! Quinoa or not, focusing on what you CAN eat instead of what you can't is the only way to stay sane!
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#23 giggleburger

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Posted 03 March 2012 - 11:47 PM

I reacted to quinoa when I first tried it as well. Then I read somewhere that quinoa needs to be rinsed very well before we can eat it. The brand I had said on the package that it was "Pre-rinsed" but I thought I'd try one more time.

So I rinsed the bejeebees out of it and was able to tolerate!

This may not work for you, but if you choose to retest, I'd definitely rinse the quinoa before you try again.

How to rinse quinoa...
Since it is so tiny, no colander will work. Place the quinoa in a large mixing bowl and cover it with cool water. Then take your hand and vigorously swirl the water and quinoa together (you can use a kitchen glove if you want to be extra safe). You will notice that the water looks milky. Pour off all of this water you can and repeat until the water is crystal clear. Be patient, it definitely takes a few rinsings to get there. Then cook! I adjust the water amount down slightly to compensate for the wetness of the quinoa.

I also use my rice cooker to make it and will often do half rice, half quinoa. The rice cooker makes cooking it a snap and adding rice helps mellow out the nutty flavor of the quinoa. Plus, rice is spectacularly cheap and it helps to stretch the expensive quinoa. Finally, for added flavor I will occasionally cook it with broth instead of just water. Yum!

I wish you joy in your kitchen as you begin this journey! Quinoa or not, focusing on what you CAN eat instead of what you can't is the only way to stay sane!



Thanks for the detailed rinsing instructions! I read that too. I'm thinking I'll retest it a few months down the road and make sure to do a super thorough wash.
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#24 GFinDC

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Posted 04 March 2012 - 09:32 AM

Just seemed appropriate here. :)

Boivians Fight over quinoa land


  • Enlarge PhotoA woman shows her quinoa grain for sale at a market in La Paz, Bolivia, Friday March …
  • Enlarge PhotoA woman shows a bag of quinoa grain for sale at a market in La Paz, Bolivia, Friday …
LA PAZ, Bolivia (AP) — Bolivian authorities say at least 30 people have been injured in a fight between two communities over land for growing quinoa, the Andean "supergrain" whose popularity with worldwide foodies has caused its price to soar.Oruro state police chief Ramon Sepulveda says combatants used rocks and dynamite against each other Wednesday and Thursday. A government commission was dispatched to the two high plains communities south of La Paz.

Farmland in the region is owned not by individuals but communities.

Authorities say the dispute is related to climate change because quinoa can now be cultivated in areas previously subject to frequents frosts.

Bolivia produces 46 percent of the world's quinoa, which has nearly tripled in price in the past five years.
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Proverbs 25:16 "Hast thou found honey? eat so much as is sufficient for thee, lest thou be filled therewith, and vomit it."
Job 30:27 My bowels boiled, and rested not: the days of affliction prevented me.
Thyroid cyst and nodules, Lactose / casein intolerant. Diet positive, gene test pos, symptoms confirmed by Dr-head. My current bad list is: gluten, dairy, sulfites, coffee (the devil's brew), tea, Bug's Bunnies carrots, garbanzo beans of pain, soy- no joy, terrible turnips, tomatoes, peppers, potatoes, and hard work. have a good day! :-) Paul

#25 dani nero

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Posted 26 March 2012 - 02:23 PM

Hi Giggleburner! I just saw this post on the gluten-free page's wall on facebook, and I thought of this post immediately. I don't know how "valid" or true it is since I didn't looks it up from different sources though.

"Recent news about some quinoa being dried under a covering of barley has raised concerns about gluten free for Passover products that may not be as suitable as previously thought for those who are gluten sensitive or celiac. Some of these products test at 100ppm, which if you are not sensitive is ok. How do people feel about this? Share your insights and knowledge as many people will be out there purchasing non-gebrochts for Passover products that are readily available at this time of year. Help others be informed through personal experience."

http://www.facebook.com/astoriamills
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#26 dilettantesteph

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Posted 27 March 2012 - 03:31 AM

When you try something new, just try a little bit the first time. That way you won't have such a severe reaction if you do react. Maybe that will make you a little less afraid.
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#27 Di2011

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Posted 29 March 2012 - 01:12 AM

Double drat...oh you already tripled the DRAT - with good reason...sorry you lost dairy again. I seem to be ok with some dairy (milk, cream, butter), but not cheese and yogurt - strange puzzles we are.

DRAT alright! I handle cheese, yogurt and little butter but not milk/cream;;; it is a strange immune disorder that we all suffer. Biggest lesson is that we are all different.
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#28 cavernio

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Posted 30 March 2012 - 03:22 PM

If it were me, I would do a couple of re-tries of food before crossing it off fully. Maybe you caught a bug going around, maybe there was mold on your cheese that doesn't agree with you, maybe the packaging for the quinoa is fairly unique and you're reacting to that, maybe there was CC you didn't know about...there's a lot of possibilities. Washing it well sounds like a good idea for any food, especially when doing an elimination diet. I would also wait awhile before re-trying a food too, just in case there's lingering effects of eating it.
Course, I haven't tried an elimination diet for myself yet, and I'm too weak-willed to until I've been gluten-free for at least a year, so don't trust my advice.
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diagnosed Jan 2012, bloodwork only
June 2012 positive visual of celiac disease from gastroscopy


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