Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Help! Please!
0

123 posts in this topic

Im def. not ruling out sals but I was eating high sals all day everyday with no reaction but as soon as I had in too much iodine that's when I get new lesions. I am almost positive that high sals are keeping me from healing as quickly though. I didn't have any new reactions until I added the naked juice and then I had a bag of cranberries and almonds so I think that caused the reaction. I've eaten a bag a cranberries daily on the low iodine diet with no itching or reaction. But I think both together are what caused me a bad reaction. But hopefully limiting both will allow healing. Then I will slowing add in high sals foods and monitor any reaction in a few weeks.

It seems I've missed a lot, sorry! I'm glad though that you're doing much better and you've had the best sals experts advising you :-)

Something I would like to add though from my own experience! I didn't really have problems with sals when I first went gluten free. My problem with sals didn't "start" until I decided to start with a strict elimination diet, which meant no processed foods and only basic things. The problem was that all the fresh basic things I liked and started eating every single meal were very high on sals. My sensitivity to sals only started after TWO weeks of eating nothing but concentrated amounts of sals.. I'm guessing that's because sals sensitivity is something that can be "triggered" by consuming large amounts of sals. It was the same thing with G6PD.. I didn't have any symptoms when I was young, but I never really ate beans until I was 27, and once I hit 34 I was almost addicted to beans. I loved and ate a loooot of them "daily", which caused the G6PD to surface. Now I can't have them because even a small amount will cause an anemic episode.

Now you just need to figure out the level of sals your body can tolerate. For example, I can eat one small sweet potato a day, but if I have carrots or tomatoes, I don't eat the sweet potato or limit to half a very small one. If I happen to get greedy and eat too much of one of them, it'll show once I eat THE NEXT food that contains sals which tips me over the edge.

Sals sensitivity likes to take you by surprise I guess.

0

Share this post


Link to post
Share on other sites


Ads by Google:

Most bacon is gluten-free. I use the Hormel Naturals brand (marked gluten-free) or Trader Joes. Now, they both may have salt in them but I doubt it's iodized because iodized salt isn't usually used for curing. But you never know.

I mean fresh bacon from the meat market. It isnt processed or anything just start slabs from the pig! I LOVE bacon lol

0

Share this post


Link to post
Share on other sites

Most bacon is gluten-free. I use the Hormel Naturals brand (marked gluten-free) or Trader Joes. Now, they both may have salt in them but I doubt it's iodized because iodized salt isn't usually used for curing. But you never know.

Thanks for that info. Prickly.

Yes, you never know.... just like the ham I found & asked the company if they use iodized salt & the answer was yes.

0

Share this post


Link to post
Share on other sites

I mean fresh bacon from the meat market. It isnt processed or anything just start slabs from the pig! I LOVE bacon lol

Bacon is a curing process, otherwise it's just pork.

There are different processes for curing. If you have bacon that works for you, keep eating it. But if it's salt cured then you might ask if it is iodized salt.

http://www.3men.com/bacon_making.htm

0

Share this post


Link to post
Share on other sites

It seems I've missed a lot, sorry! I'm glad though that you're doing much better and you've had the best sals experts advising you :-)

Something I would like to add though from my own experience! I didn't really have problems with sals when I first went gluten free. My problem with sals didn't "start" until I decided to start with a strict elimination diet, which meant no processed foods and only basic things. The problem was that all the fresh basic things I liked and started eating every single meal were very high on sals. My sensitivity to sals only started after TWO weeks of eating nothing but concentrated amounts of sals.. I'm guessing that's because sals sensitivity is something that can be "triggered" by consuming large amounts of sals. It was the same thing with G6PD.. I didn't have any symptoms when I was young, but I never really ate beans until I was 27, and once I hit 34 I was almost addicted to beans. I loved and ate a loooot of them "daily", which caused the G6PD to surface. Now I can't have them because even a small amount will cause an anemic episode.

Now you just need to figure out the level of sals your body can tolerate. For example, I can eat one small sweet potato a day, but if I have carrots or tomatoes, I don't eat the sweet potato or limit to half a very small one. If I happen to get greedy and eat too much of one of them, it'll show once I eat THE NEXT food that contains sals which tips me over the edge.

Sals sensitivity likes to take you by surprise I guess.

That's MOL what happened to me too. I unknowingly went high sals on everything! I thought I was eating healthy & I was; I was just eating everything with high sals. Then I hit the wall with sals.

Beans --- Fasionista --- you can have beans --- look them up on the sals lists.

Dani, I always wondered what that G6PD was.

0

Share this post


Link to post
Share on other sites




Thanks for that info. Prickly.

Yes, you never know.... just like the ham I found & asked the company if they use iodized salt & the answer was yes.

That's just weird. Why would they do that since it can disfigure the color and make cloudy discharge?

Try a sugar cured?

0

Share this post


Link to post
Share on other sites

Hey, I'm okay with it now that I'm not doing low iodine. I only have it in limited quantities so it's cool. I love the taste of this one & that's why I don't change. Perfect texture, perfect taste.

0

Share this post


Link to post
Share on other sites

Hey, I'm okay with it now that I'm not doing low iodine. I only have it in limited quantities so it's cool. I love the taste of this one & that's why I don't change. Perfect texture, perfect taste.

I know. Bacon is an addiction. I'm stuck on applewood smoked. The Hormel doesn't suck (which was surprising). Hubs loves salty bacon like Italian cuts or Irish back. I can't do that much salt.

0

Share this post


Link to post
Share on other sites

I'm on my way to trader joe's I will pick up as many new items as I can and try and mix them in with things I already have.

0

Share this post


Link to post
Share on other sites

That's MOL what happened to me too. I unknowingly went high sals on everything! I thought I was eating healthy & I was; I was just eating everything with high sals. Then I hit the wall with sals.

Beans --- Fasionista --- you can have beans --- look them up on the sals lists.

Dani, I always wondered what that G6PD was.

That's a theory anyway.. I should probably start specifying (facts or theories) :-)

G6PD is when red blood cells are manufactured with a missing ingredient (I can't remember any of the names) and that happens only when the person eats specific things like any type of legumes and some medicine and antibiotics.

0

Share this post


Link to post
Share on other sites

I'm on my way to trader joe's I will pick up as many new items as I can and try and mix them in with things I already have.

Let us know of your progress (whether better or worse)

0

Share this post


Link to post
Share on other sites

I picked up a bunch of really great SAFE foods at trader joe's. I got sunflower oil and a sunflower nutbutter with no preservatives! Just nuts and sea salt. I also got quinoa, and a bunch of pears, apples,more garlic and some cabbage(even though I hate it) and celery. I already had alot of meat so this stuff should last me a while.

0

Share this post


Link to post
Share on other sites

I picked up a bunch of really great SAFE foods at trader joe's. I got sunflower oil and a sunflower nutbutter with no preservatives! Just nuts and sea salt. I also got quinoa, and a bunch of pears, apples,more garlic and some cabbage(even though I hate it) and celery. I already had alot of meat so this stuff should last me a while.

Terrific! I bet you can make some killer soup with meat, leeks, cabbage, celery & garlic. And how about leek soup? look through the recipe section on the forum for ideas.

0

Share this post


Link to post
Share on other sites

Terrific! I bet you can make some killer soup with meat, leeks, cabbage, celery & garlic. And how about leek soup? look through the recipe section on the forum for ideas.

I saw a recipe for a vegan soup using cashew cream - I think it was leek & potato. It's an idea.

0

Share this post


Link to post
Share on other sites

Ooooo yum! That sounds wonderful.

0

Share this post


Link to post
Share on other sites

Ooooo yum! That sounds wonderful.

You'll have to google around for it but it was the same guy that has a recipe for cashew cream...highest ranked link, I think.

0

Share this post


Link to post
Share on other sites

And for alternatives and variation make it more stew/casserole like. Add potato (peeled) and as soon as they soften mash the bits of potato. That acts as the thickener. It is my favourite way to do stew/casserole.

0

Share this post


Link to post
Share on other sites

I picked up a bunch of really great SAFE foods at trader joe's. I got sunflower oil and a sunflower nutbutter with no preservatives! Just nuts and sea salt. I also got quinoa, and a bunch of pears, apples,more garlic and some cabbage(even though I hate it) and celery. I already had alot of meat so this stuff should last me a while.

Sounds like you're going to eat well.. One thing comes to mind, isn't sea salt high on iodine? I might be mistaken, and the quantity of sea salt in the nutbutter might be small, but be careful.

0

Share this post


Link to post
Share on other sites

Sounds like you're going to eat well.. One thing comes to mind, isn't sea salt high on iodine? I might be mistaken, and the quantity of sea salt in the nutbutter might be small, but be careful.

Yes, I thought that too but I don't think I will be eating that much of it for it to cause a problem.

0

Share this post


Link to post
Share on other sites

There are conflicting thoughts on the internet as far as sea salt containing iodine. some say yes in a big way & some say no sooooo.....

My feeling is this ---- since I can't be sure then I'll stick with non iodized salt. And some places say even non iodized salt has a little iodine in it.

0

Share this post


Link to post
Share on other sites

I think the iodone content depends on where it was harvested from. Sometimes sea salt will list the iodine content, other times not.

If you have a problem with it, stop using it and switch to non iodized til you get things under control.

Personally, sea salt was the first thing I ditched and last thing I went back to because it was so easy to eliminate and substitute. Real Salt is a good low iodine sea salt..

0

Share this post


Link to post
Share on other sites

I think I'm gonna cut out rice for a while. So my diet will be pretty similar to the SCD diet, has anyone tried that diet? I seem to get a real heavy really when I eat rice. I never had problems before with rice but it seems that the longer I am gluten free the more obvious my reactions to other foods are.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,352
    • Total Posts
      920,503
  • Topics

  • Posts

    • I already did. Thats how i found the place. Its amazing to actually go to a restraunt again.
    • This is EXACTLY what happens to me. It has twice now and both times was after both glutening episodes but once it was the day after and the other time it was a week and a half. So I'm still not sure if it's related or strange bug bites...

      Did they stop happening when she stopped being glutened? Did you decide they were definitely related? I'm really confused by this and would love to know whether to insecticide my house or....
    • Thankyou both! I was wondering if my high levels left much doubt on the diagnosis. I don't see the GI until the 15th Sep and I don't think I can stand to eat gluten in that time. If he tells me to I will do so after then. After 25 years of symptoms I don't think there is much chance of healing my bowel In a couple of weeks. I'm actually terrified of the damage they might find. But I think I will need the endo since there may be other things going on with me. So great they didn't put your son through the biopsy! Once I have a formal diagnosis I have my kids to worry about also. I can't even stand the thought of my daughter having a blood test. I think she would need to be sedated as she is so fearful and pain sensitive. My son is not yet 2 so I don't think they will test him. I'm feeling so off at the moment. I think I have some anxiety and reflux going on complicating things quite a bit.
    • My son's antibodies were 300. Based on his extremely high levels, his pediatric GI suggested genetic testing instead of the biopsy. Genetic testing can't diagnose celiac on its own but combined with such high levels, the gi dr was confident a positive genetic test would confidently diagnose celiac. He warned that biopsies are small snapshots of the intestine and can miss damage. He said this is an approach used very often in Europe but not as much in the US. What sold me on that approach was the ability to put my son directly on a gluten free diet instead of waiting three weeks for the biopsy, during which time he would continue to eat gluten and feel terrible. I'm not sure if this is more common with younger patients though (our son is two), based on the idea that he's had less time to inflict damage that would show in a biopsy? We are very happy that we immediately started the gluten free diet and chose the genetic testing. Our son got the proper diagnosis and his recent number shows a drop to 71 after only 4.5 months gluten free! Not sure if this helps. Good luck and I hope you feel better soon!
    • We have been off gluten for a while now, and symptoms return when I've allowed gluten full meals… so something still isn't sitting right with me.  Checking with her doc about seeing a pediactric GI although I'm not sure how long that will take since we live in small town America. I know she didn't get at least one of the recommended full panel tests but maybe two, can someone help clarify, or is she missing two? DGP for sure and possibly EMA? And if I understand what I'm reading in other posts that the DGP can be more accurate? Thanks Her blood panel results: Ttg ab iga <.5u/ml ttg igg <.8u/ml aga ab iga <.2 u/ml aga an igg <.7u/ml iga 61mg/dL  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,417
    • Most Online
      1,763

    Newest Member
    Suzette Porter
    Joined