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Member Since 07 Nov 2007
Offline Last Active Private

#868569 Battling No Food

Posted by on 13 May 2013 - 06:01 PM

Sometimes I find myself wondering what happened to the old forum...the one where everyone was nice and supportive, the one where you could unload without being judged or slammed.
That's probably just me though.

The OP has been a member for over four years, but is still eating gluten on a regular basis. There is a problem, but I don't see it being in the people responding. The OP asked a question, and got answers that were honest, even if they weren't what they wanted. UnhappyCoeliac needs to stop eating gluten. Now. Forever. Period. Too bad if that wasn't what they wanted to hear.
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#860254 8 Months In And No Improvements

Posted by on 23 March 2013 - 04:30 PM

My GI doctor originally told me that celiac disease was still controversial and wanted to just diagnose me with the all encompassing term IBS...

Oh, yeah.

Celiac disease is controversial--my ass. Well, maybe the wheat industry and other interest groups want it to be. There is no offer of a better explanation of villous atrophy while eating wheat, that heals on a gluten-free diet.

All encompassing IBS. Doh. It is Bull Shit. Or maybe, the doc thinks, I've Been Stumped.

Done grouching for now. :wacko:

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#830062 What Is Your Favorite Alcoholic Drink?

Posted by on 15 October 2012 - 12:35 PM

Posted Image

Red wine is always fine, too.
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#829998 Found Something For Inflammation

Posted by on 15 October 2012 - 08:42 AM

Being that today is "National Grouch Day", I must say I am in the spirit for it. GRRRR...

Bring it on!

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#811029 Advice On Re-Glutening

Posted by on 14 July 2012 - 11:48 AM

I was getting a little carried away because there are a lot of people out there who advocate this diet to anybody and everybody, and I very much disagree with that school of thought. For normal people who do nothing but stop eating breads, they will be missing nutrients, and for normal people who eat gluten-free breads instead of regular breads, they will be getting more sugar.

You are entitled to your opinion. I do not share it. I am not alone.
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#809355 Does Bcm7 (A Milk Opiod) Initiate Celiac Disease?

Posted by on 07 July 2012 - 05:05 PM

I've heard lots about gluten...

I've heard quite a bit about casein lately...

I've heard lots of things, too. I've heard that JFK was assassinated by LBJ to gain access to the White House. I've heard that Kraft Foods put gluten in everything they make, and then lie about it. I've heard that Sarah Palin is sane.

I've heard ain't worth nuthin, unless you have a credible source to back it up.
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#802166 How Did I Get Glutened!?!

Posted by on 09 June 2012 - 04:59 PM

why the "f" would you want to eat if your digestive system is screwed up

To Live.


A person recovering (healing) from celiac disease has a damaged intestine and has been starving for some time. As the gut heals, and begins to absorb nutrients again, it is important not to overload it by trying to eat too much at once. Eating small amounts, frequently, works well. Bingeing and fasting is counter-productive.

If you have diagnosed celiac disease, it is important to eat nutritious meals multiple times per day while healing. Complete recovery may take a few years. Do not listen to CanineGluten--he clearly does not understand the purpose of this forum.
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#800679 How Did I Get Glutened!?!

Posted by on 04 June 2012 - 06:10 PM

Why are you on this site then?

Yeah, why are you even here? You say you don't have celiac disease; you don't eat gluten-free; you don't want to hear any of the advice offered. This is a support site for people with celiac disease or gluten intolerance. Your fasting agenda, even if it is approved by Muhammad, does not have any relevance to us.
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#794471 Domino's "Gluten Free" Crust

Posted by on 09 May 2012 - 05:57 PM

Let me see if I understand this.

There are places that offer a pizza crust that does not have any gluten, but who are HONEST in telling us that the contamination risk is likely too high for those with celiac disease.

The NFCA rates them "amber."

We then slam them for being HONEST. While those of us with celiac disease probably can not safely eat there, there are some who may be able to. For them, this information is useful.

I guess that being HONEST and making FULL DISCLOSURE is a BAD thing. That sucks, big time.
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#793365 High Positive On Igg Elisa Test For Foods I Don't Eat?!

Posted by on 04 May 2012 - 07:04 PM

I think the original question has been addressed.

I agree!
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#792097 Donating Blood

Posted by on 29 April 2012 - 05:36 PM

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:

Joe, you have a lot to say, in many topics here. But you never cite a source for your assertions. How do we know you are not just making things up? As I understand the rules here, you can express an opinion (noted as such), or can cite a valid source to justify a proven fact. You do neither. Perhaps you are still under the influence of gluten. Who knows? I don't. :unsure:
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#773310 So Delicious Coconut Milk

Posted by on 13 February 2012 - 06:15 PM


Does anybody react to XXXXX? YYYYY? ZZZZZ?

I react to water. You know, dihydrogen monoxide--H2O. When I accidentally inhale it, I have a coughing fit. OMG! I react to water--water MUST contain gluten. I KNOW it FOR SURE! :o

No matter what you ask about, there is somebody who has a problem with it--real or imagined. Doesn't mean you will.

I cannot use Kraft Zesty Italian Dressing. I know it is gluten-free--no doubt there. But something in it disagrees with me.

Believe what you choose to believe. I will believe clear scientific evidence long before I believe off-the-wall anecdotes. Your mileage may vary.
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#769144 Vaccinations?

Posted by on 28 January 2012 - 08:43 PM

Hmmm. Vaccines. Evil?

Smallpox was deadly. It has been eradicated worldwide. How? Vaccines.

Polio used to cripple many young people. It no longer does. Why? Vaccines.

Rubella (German Measles) used to cause birth defects when pregnant women were infected. No more. Why? Vaccinations.

Mumps used to be a common childhood disease, but caused serious reproductive issues in males after puberty. It is no longer an issue, due to effective vaccinations.

Measles? The jury is still out on the long-term impact, but incidence is way down. How come? Vaccination.

Harrumph. Vaccinate me.
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#767539 How Sensitive To Gluten Are You?

Posted by on 23 January 2012 - 06:54 PM

Geez, Louise--a thought provoking question, but one for which I have no answer.

The choices are limited.

I can eat food without obvious gluten ingredients.
Hmm. "Obvious" ingredients. I don't eat these. I know obvious gluten when I see it. I am not stupid, just grouchy.

What about those companies which will never hide or obscure gluten ingredients. Like Kraft, ConAgra, General Mills, Unliver and others. How do I vote for them?

I only eat 'gluten-free'-labeled food.
This option is beyond what I eat. I eat lots of foods that are not explicitly labeled gluten-free. Lettuce. Apples. Mushrooms. Peppers. Beef. Milk. Cheese. Butter. I could go on and on.

I eat all of these things, and do not have any problems.
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#758463 What's The Best And Worst About Being Super-Sensitive?

Posted by on 20 December 2011 - 06:38 PM

If there is a common understanding here, it is that sensitivity levels vary. Steph and Shauna are at one extreme end of the scale. Their experiences are their own, and may not be applicable to the majority of us.

I was very sick for years, and had Marsh IV villous atrophy. I have since recovered completely, and more recent tests show intact villi. I have had no celiac disease symptoms for years. I eat in restaurants from time to time, and seem to survive. I eat "processed" foods from trusted manufacturers, including, but not limited to, Kraft, General Mills, Uniliver and Con Agra. I seem to survive. I eat meat, without worrying about what the animal ate. I seem to survive.

I eat fresh produce--haven't we gone on and on about "whole foods"--without worrying about whether manure from grain-fed cattle was used as fertilizer. If the manure was getting into the food, it would NOT be just the 1% of us with celiac disease that would be affected--there would be a widespread outbreak of e-coli poisoning. I seem to be able to thrive on the fresh produce I buy--horrors--at the supermarket.

Grouching session over, for now. :angry:
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