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Wolff

Tigercat17

By Tigercat17
in Super Sensitive People

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Tigercat17 Enthusiast
Tigercat17
Posted

Hi everyone!

I've been gluten free for three years now and doing great except for the occasional accidental glutening. I know I just got glutened again and I really suspect the Wolff

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dilettantesteph Collaborator
dilettantesteph
Posted

I've been recommending this to my daughter, who is less sensitive than I am. I thought it was fairly safe. I think that I have reacted to it periodically, but that it was mainly good. I hope that you find out that it was something else. Can you please let me know? I generally stick to the groats because then I can see if there is something in there that doesn't belong. I think that they buy buckwheat from a lot of farmers so there could be a lot of variables.

Takala Enthusiast
Takala
Posted

I would be getting after your Whole Foods store to resume carrying the Pocono brand. I mean, they have these clerks all the time saying "did you find everything you need?" and not carrying the safe brand of gluten free buckwheat in a supposed "health food store" doesn't do anyone any good. It's bad enough that I can't use so many of their house brand packaged goods of plain ingredients, such as nuts, that would be the usual ingredients in gluten free cooking, because they are processed in a facility with wheat. :angry:

I like buckwheat, but it was only Rice Guy's suggestion to try the Pocono brand that kept me from giving up on it, some of these other brands had oat or "other" cross contamination. I try to find the groats, as d-steph says, so I can eyeball them for alien visitors :P before grinding them in a coffee grinder for flour. (a little of the flour goes a long way in recipes). With crop cycles coming and going, my spouse does not quite get why I keep more than one little box around.... it's only a 50 to 70 mile round trip finding the stuff.

  • 2 months later...
glutenturnsmen2mrshyde Newbie
glutenturnsmen2mrshyde
Posted

MMM I love Pocono cream of Buckwheat!!! I had it the first time the other day and I made it like I use to make cream of wheat halof water half milk with some butter. I ate it like grits and than I ate the left overs the next day and put sugar in them. I was ecstatic it almost tasted like cream of wheat (which I havent had in three years),

You can also order it on line through some of these health companies order your other staples at the same time so the shipping costs will be worth it.

  • 10 months later...
moosemalibu Collaborator
moosemalibu
Posted

I just tried the Pocono cream of buckwheat! So good. I made it with almond milk, added vanilla bean pure maple syrup and sliced bananas. So good! Paired it with 2 scrambled eggs for a complete breakfast.

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    • Scott Adams
      Test interpretations

      By Scott Adams · Posted

      Based on those results alone, it’s not possible to say you have celiac disease. The test that is usually most specific for celiac, tTG-IgA, is negative in your results, and the endomysial antibody (EMA) is also negative, which generally argues against active celiac disease. However, your deamidated gliadin IgA is elevated, and your total IgA level is also high, which can sometimes affect how the other antibody tests behave. Another important factor is that you were reducing gluten before the test, which can lower antibody levels and make the results less reliable. Because of that, many doctors recommend a gluten challenge (eating gluten regularly for several weeks) before repeating blood tests or considering an endoscopy if symptoms and labs raise concern. It would be best to review these results with a gastroenterologist, who can interpret them in context and decide whether further testing is needed.
    • trents
      Test interpretations

      By trents · Posted

      Since you compromised the validity of the antibody testing by experimenting with gluten withdrawal ahead of the testing, you are faced with two options: 1. Reintroduce significant amounts of gluten into your diet for a period of weeks, i.e., undertake a "gluten challenge". The most recent guidelines are the daily consumption of at least 10g of gluten (about the amount found in 4-6 slices of wheat-based bread) for at least two weeks leading up to the day of testing. Note: I would certainly give it more than two weeks to be sure. 2. Be willing to live with the ambiguity of not knowing whether gluten causes you problems because you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). There is no test for NCGS. Celiac disease must first be ruled out and we have tests for it. Celiac disease has an autoimmune base. NCGS does not. GI symptoms overlap. In the early stages of celiac disease, other body systems may not be showing stress or damage so, symptomatically, it would be difficult to distinguish between celiac disease and NCGS. Both conditions require elimination of gluten from the diet for symptom relief. Some experts feel that NCGS can be a precursor to celiac disease.
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      Need advice for some relief!

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      Hi Kayla Huge sympathies. I was diagnosed in December, after 8 months of the most awful rash, literally top to toe. Mine is a work in progress. Im on just 50mg dapsone at the moment but probably need an increased dose to properly put the lid on it. As you have been now glutened, I wondered whether it might be worth asking for a skin biopsy to finally get a proper diagnosis? Sue  
    • MicG
      Test interpretations

      By MicG · Posted

      I had been eating reduced gluten until about 3 days before the test. I did realize that wasn’t ideal, but it was experimental to see if gluten was actually bothering me. One slip up with soy sauce and it was quite clear to me that it was, lol. 
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