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Member Since 28 Dec 2007
Offline Last Active Apr 27 2013 06:39 AM

#858064 High Test Results In Child W/o Symptoms - Is Biopsy Necessary?

Posted by on 11 March 2013 - 03:35 PM

I just wanted to toss in there, that between my going gluten free, and putting the pets on wheat/barley free food (long story, we ended up with a dog who's very allergic to wheat, and we need to keep his diet clean, and we have one horse with allergies to certain hays, barley, and soy)  my allergies to my furry pets practically disappeared.  Now, the stuff they roll in sometimes, outside, or in the barn, and then try to bring in on their hair still bothers me, so it's not perfect, but it is a whole lot less than having my immune system on hyper overdrive all the time.  If you end up taking your daughter gluten free, don't forget about the possible gluten in pet foods, pet treats, pet litter, and pet bedding. 

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#857251 Those With Multiple Reactions Help Please! Overwhelmed And Depressed.

Posted by on 06 March 2013 - 12:25 PM

Hon, if it is a gluten reaction, even if you tested "negative," it is going to make you more sensitive to a lot of these other foods.  What you are describing is somewhat mimicking an ongoing inflammation problem of arthritis I have with the connective tissues and my bones, which I control the symptoms of, by eating a strict diet.  It does not "cure" it, but it has kept it from getting worse, and I am one of the few people that I have ever heard of who did not go the heavy- medications route, yet got better instead of worse - my current doctor cannot believe that I can function with some parts of me looking like this.  


You will have to go on a limited diet, eating only a few foods out of each group, such as meat, eggs, vegetable, fruit, fat/oil/nuts, and keep a diary of everything that you eat, and see how you react to it, before you add another food in, one at a time.   When and if you take a vitamin and a mineral supplement, make sure it is gluten free.   Yeast overgrowth treatment-  unless you repopulate yourself with "good" bacteria and give them a happy home to live in, they tend to come back with a vengeance. "Nature abhors a vacuum."  So you will be wanting to limit sugars (obviously....), starches from grains, and dairy, because they can be the big drivers of that sort of reaction.  If ever anyone should be taking probiotics, either in natural or from the store form, it is you.  Then eat to feed them.  In the future, you may be able to add a lot of foods back in, once you get the ones you SHOULD'T be eating in your compromised state OUT. 


You may also have to turn what you eat at what time of day upside down, eat a non- modern breakfast, and not do cereal products at breakfast, at all....  this means things like nut flour pancakes, or eggs and fish, or coconut milk, once you get the gluten out, you should be able to eat fats again, even if that seems counter- intuitive right now, and you can use fats and proteins for fuel, if you are in a state where you cannot handle the grains, yet. 


If you can't stand the thought of cooking certain meals, just cook 4 or 5 servings of eggs or meat at a time and have leftovers, for example, keep hard boiled eggs in the refrigerator with a plate of cooked servings of meat slices, then add vegetables, fruits, and nuts as needed. 


Canned pumpkin (be sure it's not processed on wheat lines, as one organic brand from "Whole Paycheck" is) is an extremely versatile food which is just about perfect to be either sweetened and used with coconut milk for breakfast, or savory and used for soups, chile, and stews as a thickener.  Zuchinni can be shredded and used as a pasta substitute.  You don't hear of many squash reactions, so this is another food to try.  Cabbage leaves can make an awesome baked lasagne noodle substitute, altho it sounds like it won't work, it does.  (and there is such a thing as non dairy cheese substitutes, also, if you are in a cheeseless phase). 


Re the chicken- when you try that again, try the organic, rinse it well in water before cooking, makes a HUGE difference for some to not be exposed to antibiotics.  This has been a huge game- changer for me, it's easier to take one good, $ not cheap, but safe large organic chicken breast, cook it, and get 4 or more servings out of it when it is put in a safe sauce that I have made from vegetables or organic yogurt and olive oil and/or coconut milk, and serve it with cooked rice or rice noodles, than to risk eating a regular one and having another one of those "what was THAT?" reactions, not gluten, but not feeling right afterwards.  


Really, you can do this, you just need to go on a variation of SCD or Paleo for awhile, then you can see what you can really eat, which might be more that you think. 

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#855514 Big Sur Bakery -- Unbelievable (Bad) Attitude

Posted by on 23 February 2013 - 09:51 AM

Are you kidding me?  Why would a "friend" invite you to a gluten bakery for a meal, and then they have THIS "no bogus intolerances" right on their webpage ?




No, most of their menu is NOT celiac- friendly, by virtue that the building has always been a regular wheat flour bakery.  The cross contamination issues would be high with the flour dust everywhere, even IF you lucked out and didn't get a bad waiterstaff person and then the chefs had a clue.  Rather, take it as a warning the whole place is for glutenoids, (they don't seem to lack for upscale tourist customers)  and suggest an alternative venue.  

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#853979 "you Can Eat Just A Little Bit, Can't You?"

Posted by on 14 February 2013 - 08:12 PM

I would hate to see what sort of other self-destructive behaviors this person is encouraging others to do. Sounds like she's two fries short of a Happy Meal to me. :blink: :o
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#853773 Living Normally While Battling Celiac Is Like:

Posted by on 13 February 2013 - 08:20 PM

It was like swimming through molasses.

THEN I changed my diet.

But I still had really slow dial- up internet access for a while, slower than whale warp drive :lol: , until I changed carriers.
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#851869 Now The Daily Mail Joins Daily Beast In Claims That Gluten Intolerance Could...

Posted by on 02 February 2013 - 02:54 PM

There's more.

Sora has this up: Mislabeling Medical Illness as a Mental Disorder http://www.celiac.co...ental-disorder/

Here is the original link to the article in Psychology Today by Allen Frances, MD

DSM5 in Distress, the impact on mental health practice and research, mislabeling medical illness as a mental disorder 12/8/2012


This is about how the American Psychiatric Association (APA) which is working on its 5th version of a new Diagnostic & Statistic Manual, version 5, aka "DSM-5," wants to make it much easier to call patients with undiagnosed, chronic pain "psychosomatic" with broadening the definition of Somatic Symptom Disorder. Also as having "psychogenic pain." In other words, "head cases."

Please read. Thank you, Sora, for the link, from the previous links I've put up one can see how several news magazines are attempting to lump gluten free dieting for gluten intolerance into the "eating disorder" category, and they quoted another National Institutes of Health rheumatologist, Borigini, who has worked for the Veteran's Admin and who also writes for Psychology Today in those articles. So it is not a coincidence that the anti gluten free diet brigade is quoting one of these other Psychology Today doctor- authors to attempt to give credence to their theme.

We need to get familiar with what terms these crooks in the "wheat lobbyist" business are using next to attempt to belittle patients who are not being adequately diagnosed and treated, including, but not limited to, a change of diet to avoid that which makes them ill.

quote from the above Psychology Today article:

"The DSM-5 field trials produced results that should have scared off the Work Group. One in six cancer and coronary disease patients met the criteria for DSM-5 'Somatic Symptom Disorder.' Do we really want to burden and stigmatize seriously ill people with an additional diagnosis of mental illness, just because they are worried about being sick and are vigilant about their symptoms? Might patients with life threatening diseases become reluctant to report new symptoms that might be early indicators of recurrence, metastasis or secondary disease – for fear of attracting a diagnosis of 'SSD'?

"The Work Group is not proposing to classify Chronic Fatigue Syndrome, Irritable Bowel Syndrome, and Fibromyalgia within the DSM-5 'Somatic Symptom Disorders' section, but these patients and others with conditions like chronic Lyme disease, interstitial cystitis, Gulf War illness and chemical injury will now become particularly vulnerable to misdiagnosis with a DSM-5 mental health disorder. In the field trials, more than one in four of the irritable bowel and chronic widespread pain patients who comprised the 'functional somatic' study group were coded for 'Somatic Symptom Disorder.'

"To meet requirements for Somatization Disorder (300.81) in DSM-IV, a considerably more rigorous criteria set needed to be fulfilled. There had to be a history of many medically unexplained symptoms before the age of thirty, resulting in treatment sought or psychosocial impairment. The diagnostic threshold was set high – a total of eight or more medically unexplained symptoms from four, specified symptom groups, with at least four pain and two gastrointestinal symptoms.

"In DSM-5, the requirement of eight symptoms is dropped to just one. And the requirement of 'medically unexplained' symptoms is replaced by much looser and more subjective 'excessive thoughts, behaviors and feelings' and the clinician's perception of "dysfunctional illness belief' or 'excessive preoccupation' with the bodily symptom.

"That, and a duration of at least six months, is all that is required to tick the box for a bolt-on diagnosis of a mental health disorder – Colorectal cancer + SSD; Angina + SSD; Type 2 diabetes + SSD; IBS + SSD.

(bolding mine to emphasize how this potential definition of "Somatization Disorder" by the APA impacts patients with no formal diagnosis of celiac who still have digestive troubles with the gluten grain family)

The amount of care and vigilance we have to perform in food shopping and preparation, to avoid cross contamination and illness, REALLY does not need to be used as an excuse to slap a label on the gluten intolerant community (and celiacs!) as a form of "mental illness" by the American Psychiatric Association ! Read that link above.

If they can't tell the difference between garden- variety OCD and our kitchen prep, they are performing malpractice. Think also about how careful diabetics have to be with their insulin. This is outrageous.
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#851487 Rubbery From-Scratch Cobbler Topping. Newbie, Please Help!

Posted by on 31 January 2013 - 03:02 PM

All of the gluten-free recipes I've seen call for xanthan. How do you know when to skip it? I also read somewhere that tapioca starch can make it gummy. Was it maybe the combination of the tapioca & xanthan?? There were also air pockets in the finished product, like instead of filling the space it stuck to itself while baking.

You have passed the first apprentice test.

...was it the tapioca & xanthan??

We will have to initiate you into the Secret Recipe Reader's Club. Once you have the password, you can activate the app for the secret decoder ring, which you wave above the recipe- if it glows red, take out the gum. Green, you're okay. ;) ^_^

Tapioca is this weird stuff, and I say this having used it as the base ingredient since I had to come off anything with oat cross contamination. You used a recipe with about 13/16 th regular grain to tapioca, aka nearly 3/4 cup crumbly/starchy to tapioca, and if you add xanthan gum AND almond meal to this, you're going to get rubber. Besides tapioca, the other gluten free flours which tend to not need as much, or no, extra gums are almond, buckwheat, and amaranth, and sometimes cornmeal (think about what cornbread does). A classic combination of flours which need no gum is 1/3 each buckwheat, potato starch, and garbanzo bean flour, and you can make pancakes out of this which don't even need egg, although you can sub some almond or amaranth in there, too. Straight tapioca with just egg and cheese ("Chebe" brazilian breads) don't need gums, either.

Both soaked flax and soaked chia seed can be used as gum substitutes, as well.

Adding as teaspoon of pure apple cider vinegar seems to help this sometimes. So I would just re tweak this and use more cornstarch or almond or other gluten-free grain, less tapioca, so it is just 1/3 of the mixture, and half the gum, or just skip the gum altogether, and keep the rest the same.
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#851308 Now The Daily Mail Joins Daily Beast In Claims That Gluten Intolerance Could...

Posted by on 30 January 2013 - 04:21 PM

From the UK Daily Mail, after the ridiculous story in the Daily Beast earlier this week,
"When Going Gluten Free is Dangerous" http://www.thedailyb...angerous.html�� comes yet another one of these slams on the necessity of a gluten free diet for those with gluten intolerance, even if one has not been formally diagnosed with celiac disease, claiming that it is the equivalent of an eating disorder. The Daily Mail conveniently quotes a Daily Beast story with the same theme.


"Are gluten free dieters just hiding an eating disorder ? How self diagnosis of serious food allergy can help take diet to extremes" 1/28/2013 by Sadie Whitelocks


But today many adopt the gluten-free lifestyle for no medical reason and Dr Mark Borigini told The Daily Beast: that it is often used as 'another channel for a bigger problem - like an eating disorder.'

This Dr Mark Borigini was also quoted in the earlier Daily Beast as a writer for Psychology Today.

“People read these articles on gluten and think this might be the answers to the problems they may have,” says Dr. Mark Borigini, a rheumatologist who recently wrote about gluten sensitivity for Psychology Today. “If you’re using this gluten fear as just another channel for a bigger problem—like an eating disorder—then that’s of real concern.”

I looked up "Dr Mark Borigini" to see what his field of practice is, and he is - get this - indeed trained in rheumatology. He is listed online in medical doctor directories as that being his practice field. Not only that, but he has published online articles which quote him as an expert on addiction, has worked for the Veterans Administration in southern CA, and currently works for the NIH - National Institute of Health via the National Institute of Arthritis.

I'm sure that there could be a reason a Federal government employee of the American VA (that's the Dept of Defense wing which also runs the veteran's medical care) and NIH, who specializes in rheumatology is getting quoted as an expert in celiac and gluten intolerance diet necessity, and spreading misinformation, in the British tabloid media the same week that Daily Beast ran their hit piece, but it would be speculation to ask why, wouldn't it, other than the publisher of Daily Beast is also Tina Brown ?

The Daily Mail quotes the Daily Beast about a woman who went gluten free without being tested by a doctor:

She told The Daily Beast: 'People noticed that I lost weight, and commented that I was such a ‘healthy’ eater, and that was positive reinforcement. Ultimately, my gluten-free diet became a weird space I put emotional baggage into.
'From the outside, people just thought I had allergy issues, but really, it veiled all these other things that were going on... I remember thinking if I were to let go and start eating wheat again, that I would balloon.'

Researchers estimate that some 80per cent of Americans who go gluten-free do not have celiac disease.

(bolding mine.)

Obviously, one is supposed to then conclude, according to the Daily Mail and Daily Beast, that it could be up to 80% of Americans are fad dieting when they eat gluten free.

And here we come to the heart of the matter:

(from the Daily Beast 1//26/2013 )

The (gluten free food) market has grown 28 percent annually since 2008, reaching $4.2 billion in sales in 2012, according to the research firm Packaged Facts, with an estimated 18 percent of adult consumers buying or eating gluten-free products. The FDA said it would issue new, and possibly stricter, rules for labeling gluten-free foods by the end of 2012, but has yet to release the new regulations.

The FDA has yet to release the new regulations. And certainly everyone wants to get the last word in on that, whether or not it's a good word or a sort of "neeyah, we don't really need this anyway, since the majority of gluten free eaters could be merely neurotic people trying to lose weight."
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#851252 18M Old - With Genetics Against Her

Posted by on 30 January 2013 - 10:46 AM

Testing for food allergies will not pick up a celiac auto immune reaction, nor a n/c gluten intolerance reaction. They are not the same thing. :(

I really don't understand this going on gluten supposedly for testing, and then not getting the testing, and then going off again to start with another doctor. I have had a doctor perform in an unprofessional manner when confronted with their not being on the up and up regarding my past medical history including information sent to them by my pcp, my requests for diagnosis when I was displaying severe neurological symptoms, and my actual test results, and have had them attempt to withhold said results (showing damage) and have confronted them directly face to face about this problem, but that did not ultimately influence my diet decisions. I'm not going to ever continue to make myself sick again over a year's period of time, just to have another whack- job get insurance reimbursements while chasing the "official diagnosis" bandwagon - when they already have their pre-conceived notions set in stone. And this was not the first doctor.... this was about the 6th or 7th in a row, who were ignoring symptoms & medical history and my observations that I could alter my symptoms with an elimination diet.

Chronic D is never a "normal" symptom, especially when combined with a chronic rash. It can lead to malnutrition. :unsure: No diagnosis should be ruled out on the basis of mere failure of a blood test in the case of celiac for children (or adults) or n/c gluten intolerance. The blood tests are just not 100% reliable. Response to diet, if the diet relieves the symptoms, is.
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#850956 When 'g-Free' Is Dangerous - Daily Beast

Posted by on 28 January 2013 - 07:56 PM

The Daily Beast article is awful, and tries to portray gluten intolerance as a variation on an eating disorder, but most of the comments are funny and righteously indignant.

Oh, Rachel Krantz is an "editor" at Newsweek & the Daily Beast now, is she ? Earlier this year she wrote for Jezebel "Check out my article on what OCD has taught me about love (and my sex life)" on her twitter feed.


I'd had OCD impulses my whole life, but this seemingly small event pushed me into full-blown disorder. Months after the lice were gone I was still convinced I was infested. I'd spray my bed with toxic chemicals more likely to give me cancer than kill bugs. I woke up with headaches from the fumes, but I couldn't stop myself. I wore a pillowcase on my head when I slept. I felt that if I could just keep my hair from touching the bed, then at least there would be one clean place in my life left. I stopped hugging friends and family closely, afraid of infesting their hair.

Rachel, Rachel, Rachel, nobody is going to take your wheat away, but if you keep writing about bona fide medically diagnosed physical illnesses like this, the quality of mercy is going to get strained.
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#850659 Been 2 Years And Still Coping

Posted by on 27 January 2013 - 10:52 AM

Sorry it took so long to get back to this, was outdoors yesterday. :)

You take a small microwave proof ramekin, bowl, or soup or coffee cup, and put the single/double serving of gluten free ingredients in that, and bake it in the microwave on regular setting for anywhere from 1 min to 2 minutes, depending on the power of the machine, the cup materials, and the type of flours used. Altho most of the recipes on the 'net say "mix in bowl" I find that I either have to add more olive oil than they say, or instead lightly oil the cup and then put the batter in it, so it comes out of the bowl easier, and does not stick. The typical proportions for 1 serving is 1 egg and about 1/4 cup to 1/3 cup of flours. I have done a double serving in a cereal bowl with one egg and 2/3 cup flour. They typically do not need extra gums because of the high proportion of egg vs. flours. It is possible to do these egg free if you use certain ingredients, if you cannot do egg - the basic homemade 1/3 each of ~ buckwheat/potato starch/bean flour~ or the ~buckwheat/potato starch/amaranth~ mixes can work for this. Some people will use flaxseed meal (I can't do flax, so I don't experiment much with it) as flax, soaked in warm water or beaten egg, gels up. Others will use chia seed soaked in cool water to make a gel. You can also use premade flour mixes like Pamela's gluten free, if you can get along with all those ingredients.

Typically the leavening in these is just baking soda and pure apple cider vinegar, altho lemon juice can be used also, so you don't use that much salt, as the soda tastes salty.


from another website, but this recipe is too dry, so I add some oil to it

If you do not have nut meals, such as almond, or buckwheat flour, you can easily grind your own very quickly in a blender, a magic bullet type mini blender, or a coffee grinder by purchasing almonds or other nuts and gluten-free buckwheat cereal.
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#850306 Been 2 Years And Still Coping

Posted by on 25 January 2013 - 09:25 AM

Yes, it gets easier. You're still relatively young. Wait until all these pizza and junk food swilling contemporaries reach their late thirties/early forties and their metabolisms slow down, they're going to look like what they've been eating. :P

Since you're in a dorm, (ugh.... :rolleyes: ) is there any access to any common cooking areas, or can you set up a corner with a small prep area, a microwave and a large toaster oven, to bake your own gluten free treats ? I'm assuming you have access to a mini fridge. If I really want pizza, I either make the crust and my spouse does the toppings, or we drive down to the city to a place that has gluten free ones, but I believe ours are better. But there are also lots of ways to make a pizza using pre- made crusts, such as with gluten free tortillas. And single serve microwave baking in cups or bowls is a great way to get a fast "cupcake" or sandwich bun.

It is a self- sufficiency mindset that you need, instead of the current culture of existing on take- out food. Bad cravings for junk food mean you're not getting enough "real food" and nutrients, unless you are an athlete upping training, and you are burning it off too fast.
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#849810 Feel Like Cheating

Posted by on 22 January 2013 - 08:11 PM

Chances are you'll have a much stronger reaction after being off of it for a year. :( Then you'll be wondering why you just did that temporary sensation for a week of brain fog, nausea, heartburn, & extra bathroom trips.

Long term cheating means that you are at much higher risk of neurological and brain damage... imagine gluten antibodies running around in your brain, and the ensuing chaos.... guarantee you wouldn't want to spend years and years trying to recover slowly from that. :ph34r: :( :wacko: Or, then there is the bone loss, and tendon inflammation and damage which messes up your joints, so you can spend decades doing physical therapy every day so you can pass for "normal" and walk without too much discomfort - if you always wear heavy, supportive footwear. High heels ? Fugggetaboutit - balance is permanently off. Don't forget a fresh breakout of acne can hit every time you eat gluten. Or that thyroid disease is always lurking, ready to make your metabolism so slow you are always gaining weight at the sight of a rice cracker.

Don't forget the return of kidney problems from the kidneys filtering extra calcium out of your blood. Stones- what fun! <_<

Really, why don't you just plan to eat something really, really high quality and good that is not gluten.
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#849515 Blood Test Received -- Endoscopy Or Not?

Posted by on 21 January 2013 - 04:10 AM

It is a lot easier to be on a gluten free diet all the time, as more people discover that they need to be. B) Humans have existed for tens of thousands of years (or hundreds of thousands... not going to get into the anthropology wars ;) ) in their current form, without ingesting wheat, which is an extremely new foodstuff on the human timeline. By switching over to a more traditional human menu now, "omnivore" or eating what you need, not what the wheatwashed keep pushing as "healthy," you can probably avoid damaging yourself. So worth it. :)
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#848401 Saw Gi Doctor And Confused

Posted by on 14 January 2013 - 02:52 AM

Some of the "merely" gluten intolerants are going to be people who "missed" getting the official celiac diagnosis...... and there is going to be bone loss. The stereotype of the typical celiac always being thin is not true either (think insulin resistance, polycystic ovaries, and thyroid problems and food cravings for carbs and sugars, caused by malnutrition) :ph34r:. The stereotype of the typical medical practitioner not realizing this continues :rolleyes: Oh, and ignoring the blood test ? Why bother running this stuff and doing follow up, if nobody bothers to note the test results. That's a flunk. :angry:
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