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Member Since 04 Oct 2007
Offline Last Active Jun 10 2012 05:02 PM

#792146 Chicken Feed?

Posted by on 30 April 2012 - 01:34 AM

USDA rules require that any grain added to meat be declared on the label. FDA rules require that packaged food products disclose wheat using the word "wheat."

Broth typically is grain-free, and thus gluten-free. If you know of a specific example where these rules are not followed, please share it with us. PLEASE also tell the USDA or FDA of the violation.

Thanks for clearing that up.
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#792054 Chicken Feed?

Posted by on 29 April 2012 - 03:03 PM

I recently determined through an elimination diet that I am sensitive to chicken (especially dark meat) and eggs. I started wondering what was in chicken feed and found that many contain wheat, barley and/or rye. So far I haven't found a source that doesn't use a feed like that. I would think that the molecule would be altered in the digestive tract of the chicken. On the other hand, it doesn't get digested in OUR digestive tracts, so maybe? Anyone else have a problem with chicken and eggs? Or has anyone ever heard of this being addressed in research?

I have had a gluten-like reaction with chicken, but not all chicken. I have been told that any liquid that is injected into chicken would be broth containing gluten. So try some expensive fresh organic chicken. The cheep frozen chicken is likely to be injected with broth.
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#792022 Donating Blood

Posted by on 29 April 2012 - 01:16 PM

That's why it gets digested and metabolized before entering the blood stream. :)

Gluten, or any food for that matter, does not necessarily get digested and metabolized before entering the blood stream. That is only what is supposed to happen. I have been shown partially digested fragments of food in my blood, under a microscope. That's from a leaky gut, with a lot of damage. People can have a leaky gut from other things, like a medication, I've been told. I've also been told, by a doctor addressing a local Gluten Intolerance Group meeting, that people don't fully digest wheat, barley, rye or oats, because some of the proteins are just too large and complex. It only takes a small fraction of a gluten molecule to cause a celiac reaction. There are multiple short chain peptides of gliadin, sequences of only 4 or 5 amino acids that can cause a reaction. There are multiple instances of each of these several peptides in one gliadin molecule. Partial digestion can make these peptides more available for our immune system to react to.:unsure:
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#790891 Help! What Am I Reacting To?

Posted by on 25 April 2012 - 10:15 PM

I'm thinking this time it may be a dairy or soy reaction.
This time I have no ideas.

What do you mean you have no ideas? You have plenty, and I can give you more. I'm extremely limited, due to my leaky gut.

whether I'm cc'd,

the occasional tempeh he makes in his own pan. Work is my biggest cc fear, because I'm surrounded by gluten guzzlers all day.

It was definitely the supplement - I hadn't introduced anything new and I felt the trademark severe stomach pain a few hours after having it. I know many people on this board are fine with this supplement, which is even more discouraging to me. The company does manufacture a B12 with wheat, so cc is a definite possibility.

A few weeks before that I tried Erehorn gluten free rice crispies and again got hit. They also manufacture on shared lines. So I can't do those. Sick for another week.

I've noticed I don't do well with green peppers and I've been testing out if I can get away with any amount. Seemingly no,

I can't do nightshades.

This current episode started Monday afternoon at work. Coincidentally someone had just heated up a sandwich and right as the the bread fumes hit me the pain started. No, I'm not going to go into the controversial "glutened by smell" topic, I'm just reporting what happened. I've been feeling like crap pretty much ever since. I don't know if something could have been cc'd or if I'm getting more sensitive to cc?

I kept getting more sensitive, and I do get hit by fumes - symptoms are not as bad nor last as long - it affects me gastrointestinally and neurologically for 1 and a half to 3 months, whereas cc will affect me for 6 months, which accidental wholesale ingestion does as well, but is horrendously disabling.

The only things I can eat, that you ate that day, or thought about, are the swiss chard and eggs, and coconut bliss.

I don't want to start cutting out other ingredients when I haven't noticed a problem with them - I feel limited enough as is!

I don't suppose you can afford hundreds of dollars for a 200 food sensitivity test? I had to do that.

I'm most worried that I'm somehow getting sick at work, but unless it's through skin or air contact I just don't see how.

I get sick from skin and air contact. But, you said you did not get the usual gluten neuro symptoms. Is the pain just abdominal, or is all over your body? Because most of the non-gluten, non-dairy things just give me fibromyalgia muscle/fascial pain, except things like rice and avacado. Lara bars got to really hammering me, due to the dates.


Any time chamomilelover.
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#790688 Why Am I Losing Strength?

Posted by on 25 April 2012 - 09:19 AM

I can understand the healthcare being slow. It's a pain in the rear.

However, if you do eventually get tested for coeliacs, don't forget to start eating gluten again before you do, so that it will show up in your tests that indeed your body cannot handle the gluten. I hope though that the reason you're losing strength isn't bad and can be easily fixed :)

Sorry about the misfire, folks. I'm a little ADD and my computer and connection are too slow.

I must disagree with both of these statements.

I caution anyone with possible celiac disease who has been gluten free for 2 months, especially those who have been gluten-free for 6 months, against gluten challenges. Your immune system will likely be hair trigger, greatly more able to respond more powerfully, and very angry. You can easily get a new autoimmune disease very quickly, and you may not be able to recover from it. This means you could permanently lose the functioning of an organ, or take many years to recover only partially. This means that the most likely organs to be the next target of your immune system are your brain or your endocrine system. I'm speaking from my own experience, as well as from listening to a gluten intolerant doctor who has written for celiac.com, who has more than 20 years of clinical experience specializing in gluten intolerance, and my own primary care MD, who has the same length of experience specializing in gluten intolerance, and who has it herself, as well as 4 years of thousands of email correspondences with thousands of other celiacs on another forum.

I also disagree that losing strength can be easily fixed. I have always loved bicycling, and fantasized about bicycle racing in the olympics as a 5 year old. I never competed, but became an aggressive amateur. I was diagnosed with celiac 4.5 years ago. As I stated on the second thread on this forum, if I push it or cycle more than 1 hour and 15 minutes, I can be wiped out and unable to do much for 1 to 3 days. I had a Great Plains Labs organic acids urine test, and one of their recommendations was alpha ketoglutarate. I take L-Arginine Alpha KetoGlutarate an hour before bicycling, then a large shake before riding, and I can get away with pushing it a little for an hour and 10 minutes, but still cannot handle bicycling for 2 days in a row. Apparently I have an impaired krebbs cycle (getting energy into cells). In 2010, I was up to riding 5 days a week again. However, last year I did not do so well, and ended by only cycling 1 or 2 days a week. Live blood cell analysis this year revealed a huge red blood cell oxidation problem, in addition to the hemolytic anemia which I have been aware of for 14 years, which is continuing to abate. My doctor spent 4 hours writing an email to me regarding mitochondrial energy problem help, in which she recommended 11 new supplements, some of which I have not gotten yet, due to verifying gluten-free status. I don't consider this easy.
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#790500 Balance And Falling

Posted by on 24 April 2012 - 04:39 PM

OK, more dedicated gluten-free restaurants, which I have not been to,
in Colorado there is Coquettes Bistro and Bakery:
in Massachusetts there is Idgy's:

Get out and support these places, or they will be gone, like the others.
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#790494 Balance And Falling

Posted by on 24 April 2012 - 04:30 PM

Finding a totally gluten free restaurant--an entire restaurant that has never had ANY gluten products in it?-- is impossible, except for one. As far as I know, it's Sherry Lynn's in Latham, NY.

Are there others? Please let us know!!! :) We are grateful for any information!

Best wishes, IH

Thanks for the links, organization is not my forte.

As for totally gluten free restaurants, the ones I have been to probably don't compare to Sherry Lynn's.
In the Chicago area, there are:
Rose's Wheatfree Bakery and Cafe http://www.rosesbake...m/contactus.asp
OMG It's Gluten Free Bakery and Cafe http://omgitsglutenfree.com/
In the future, there will be Senza: http://blog.senzachicago.com/, being established by the widow of the owner of Fatoush, which was sold.
Apparently the Great Taste Cafe closed, as have several other dedicated gluten-free restaurants around the country. Dedicated gluten-free Bakeries do better, such as Sweet Ali's www.sweetalis.com.
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#789944 Balance And Falling

Posted by on 22 April 2012 - 07:13 PM

Oh I couldn't agree with you more. I was so good to myself this weekend. Instead of pushing it I went on one motorcycle ride (I was on the back) and no more bike riding but will swim and spa tomorrow. I like that idea of our body "rebooting" itself. I took to day and decided not to go on the 2nd lengthy motorcycle ride and just went for a nice car ride, then a walk and had a nice afternoon and enjoyed some garden veggies and time with a friend. I'm feeling very very lucky today. Your support is really great and helping me tremendously. Thank you IrishHeart!

I look forward to hearing from everyone of course! Such amazing people here it's very humbling and very heartwarming! :)

The falling down is probably gluten ataxia. It goes along with peripheral neuropathy. 24% of celiacs make antibodies to their neurons. This means your central and peripheral nervous systems. Purkinje cells in your cerebellum are needed for balance and coordination, and can get killed by your immune system. There is information on the web that these cells do not regenerate. However, my doctor says they can regenerate. I am in a small online support group called "Celiac Brains", started by a woman who got on Social Security Disability. She had the dragging leg problem, and needs a wheelchair sometimes. Celiacs whose immune systems attack their brains are especially sensitive to gluten. I myself get the neuro symptoms even when I breathe too much where I can smell gluten. The woman who is disabled goes along with her husband and kids to eat in restaurants, and gets CC, and then is disabled for long periods. Her doctors do not know if she will get better this time. Pleased be careful! I really recommend that you never eat in restaurants unless they are totally gluten-free. Joking about nothing being in there on a brain scan is no joke. People with this problem have their brains shrink. If you want more information, I can provide links, or you can search for "gluten ataxia" or "Dr. Marios Hadjivassiliou". See the article at
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