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

#842801 Wheat In Nz And Australia Has No Affect On Me

Posted by on 13 December 2012 - 02:15 PM

Since you asked for advice, and claim to be diagnosed as a celiac, a disease which is caused by an auto immune reaction to all the wheat family, which means that the medical profession told you to adhere to a gluten free diet, and you are not doing that, ..... I suggest that you ask yourself why you are defying medical advice, and seek help from your doctor as you need help complying with it.

Even people like me, who are technically "volunteering" to adhere strictly to a gluten free diet, had been diagnosed with so many related problems in common with celiac disease, even if not formally diagnosed, that ignoring those problems would eventually lead to disability and my early demise, irregardless of whether I "could" eat some wheat family products, sometimes, in certain forms. Wheat is addictive, not being able to give it up shows that there is a sort of physical problem going on.

I have seen some people online claim to be able to eat spelt, a primitive form of wheat, I've seen others claim that a deliberate, large cheat now and then doesn't bother them, my question remains, what could possibly be so good about this temporary taste, that it would be worth it to damage your brain, bones, and your nerves.
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#842070 Domino's "Gluten Free" Crust

Posted by on 10 December 2012 - 10:53 AM

You wouldn't mind if I dropped one in ten pizzas on the floor in the restaurant kitchen, then. After all, every meal out is a crapshoot. If Domino's and NFCA think it's okay to randomly expose a few celiacs to low levels of gluten, then the rest of the pizza industry shouldn't feel it necessary to be careful about exposing the rest of the pizza eaters to dirt tracked in from the parking lot from the trip to the garbage dumpsters, right ? :rolleyes:

In Europe, studies can be quoted showing that a suspicious number of patients on a 200 ppm gluten free diet do not completely heal up. I wonder why that is. Rhetorically questioning, of course. ;)
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#840568 Spending More Or Less On Christmas Gifts This Year?

Posted by on 02 December 2012 - 07:09 PM

I hadn't really thought about it in a comparison sort of way vs. years past. Same thing, I don't really "need" anything other than I need some underwear replaced because I destroy socks (don't ask.... ;), I sort socks into several categories of failure, of what could be worn in public if I were to suddenly have to take my shoes off, or not :lol: ) or my washer and dryer eats them, leaving many mismatched ones, and my husband won't buy himself outdoor work type farm shirts, preferring to wear ratty ones, :ph34r: so we just sort of do that sort of thing every year, and stuff for the pets/animals, and then the charity thing. And I would rather go on a day trip somewhere, that's more fun, and if we eat out, then we at least get to make sure somebody gets a tip.

If the traffic we saw yesterday while grocery shopping during some inclement weather was any indication, the economy is trying to pick up a bit.
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#839495 Need Help With Cosmetics And Hair Products.

Posted by on 28 November 2012 - 06:26 AM

I don't have roseacia but do have super sensitive skin, and am still entranced that my hair grew back in much thicker since the diet change. But it is also curlier. The grey grew in a LOT darker, much darker than I've had my normal hair be, so it gets colored. :rolleyes: We are also on well water here, and I notice several of the neighbors (without my saying anything) also seem to be battling the ornery dry hair look.

Hair color: Garnier Nutrisse

Hair shampoo: This really varies, depending on what I have done that day. Normally, I just rinse it with plain water, then rinse it with apple cider vinegar mixed with water, (7 parts water to 1 part vinegar) or spritz it with that, to correct the pH. Then, if I want it to look more "curly," I apply a small amount of coconut oil or shea butter, about a pea sized amount in my palm, and rub it in thoroughly, finger- tousle it, and let it air dry. The coconut oil or pure almond oil also makes a nice skin moisturizer. ( I have a super sensitive dog, which likes to lick people in greeting, and I really do not want to set him off because I used a fancy moisturizer. The other reason I don't put a lot of goo on my self :o )

Hair shampoo, from a bottle: For my spouse, I got him Dove brand, which will call out the gluten ingredients. (he does not want to shop for this, he just wants to find soap in the cupboard to use). But it is a bit too perfumey for me. Here, again, I go on a combination of reading the label to avoid the obvious wheat and oat ingredients, and how my skin reacts to it. I've used a simple cucumber body wash successfully (that I am having trouble finding here in the stores now), a bar of plain soap I'm not allergic to, (Ivory, in a pinch), the Dr. Bronner's soaps, some Alaffia shea butter body washes that I got from Whole Foods. Getting soaps to lather in our well water is challenging, so I want to be able to rinse the stuff out without going thru an entire tank of water.

Deodorant: was having some terrific reactions from an unknown ingredient in several brands, and that is a miserable place to get a rash, gave up and tried baking soda one day, it worked much better, never went back. Ditto I have reacted to cornstarch baby powders sometimes, so I think there is a cross contamination problem. I don't react to the Gold Bond powder, inspite of all its herbal stuff. I am also reacting to whatever they put in those so- called "moisturizing" strips on disposable razors, made overseas, I hate those things.

Makeup: Bare Minerals for the eyeliner and detail work. I have a powder compact of Zuzu, but I don't wear liquid foundation. Gluten free lipstick, either Ecco Bella or Hemp Naturals.
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#839297 Celiac-Proof Bread? Genetically Altered Wheat Could Be Safe For The Gluten .....

Posted by on 27 November 2012 - 12:52 PM

This article seems to contradict what I have recently read from the WSU researchers that they would "like" to create a GMO wheat, but they think they would have to quote, jump thru too many regulatory hoops to do so. The article also does not give the source for the statement for the false claim that a wheat- free diet damages the composition of gut bacteria, I've debunked that piece of garbage before, because it was being paid for by the Wheat Lobby who paid some exercise expert hack at an Arizona university to go thru existing literature, make a supposition, and publish that, but of course the claim just will not die off mercifully. If these idiots think that I am going to risk my HEALTH again to eat GMO wheat, just because the Wheat Lobby can't fathom growing another crop for us, they are out of their minds.
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#837473 Recently Diagnosed Celiac

Posted by on 19 November 2012 - 04:18 AM

Celiac causes malnutrition..... your body just woke up to it.

Try eating more good fats, such as olive oil, coconut products such as coconut milk, nuts, avocados, etc, and more protein, less carbohydrates. That will help keep your blood sugar from going on a roller - coaster. Also, taking a B vitamin complex and a calcium/D/magnesium supplement helps.
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#837189 What Is The Best-Tasting Alternative To Wheat Flour?

Posted by on 17 November 2012 - 06:34 PM

If you want it to be tasty, the best thing to do is to figure out which ones you like, then make a mixture or blend. In general, it takes a minimum of three gluten free flours, mixed, to get something that tastes okay and performs sort of like a regular flour, as the better tasting ones tend to be higher protein but low starch, and the starchier ones are more bland, and the lowest carb ones, such as almond or coconut, require a great deal of other stuff added to them, such as eggs, yogurt, etc, to get them to stick together.

Coconut flour is weird. It does not behave as the other grain and seed flours do, as it soaks up a tremendous amount of water or other liquids, then it takes a long time to bake, if you use very much of it in a recipe. It is best used as just a little bit in a mixture, or in a special coconut flour recipe. It may start out as low carb, but by the time you add the 6 eggs or whatnot to it, it is still high calorie. The best use I have found for it is in special applications, like, if I wanted to make a sugarless cinnamon bun filling, I would use coconut flour, stevia, butter, and cinnamon and a little bit of water.

Almond flours or meals are very tasty and can be used to make small skillet breads, (like a cornbread) almond pancakes, etc, but again, the recipes will mostly require egg or egg substitute, and it can be sort of dense. If you like dense and hearty, though, this is good stuff, high protein and low carb, won't spike your blood sugar. Almonds can be ground easily in a blender in small batches, as this flour has to be refrigerated and can go rancid if kept out in warm temperatures. Some blogs have a lot of almond flour recipes, but the one I tried it turns out that the recipe only works with that particular finely ground, bleached almond flour that she is selling, wish I had been warned. :rolleyes:

Sorghum flour is good, especially in a mixture of other gluten free flours. I like to do a combination of amaranth and sorghum, with perhaps another 1/3 of some other starchier flour, such as tapioca or brown rice, as an "all purpose" type of flour. I haven't been able to easily find sorghum that is not cc'd with oat in the stores here, so I have been using buckwheat that I grind myself, instead, so it is a buckwheat/amaranth mixture, to which I can add other flours. Some people use millet flour in these mixtures, it tastes good, but I found out that millet doesn't agree with me much, so I had to stop it. Amaranth is rather strong, but, it behaves well in a mixture (naturally gummier instead of crumbly) and it is higher protein, and it seems to retard mold in anything I've used it in, so you can store the baked item in the refrigerator. A bit of quinoa flour or teff can also be added to mixtures. Some people don't like quinoa, so test it out in a pancake or bun in a cup recipe first, so you don't ruin a large batch of baking. Ditto with the bean flours, which are high protein, but some people really do not like bean flours. Fresh garbanzo bean flour in a mixture is okay for some and not for others. Old garbanzo bean flours go rancid. Drained, rinsed, mashed canned beans can be used instead in some recipes, such as black bean brownies. This is a crossover recipe that normal people use.

The standard baking mixture is about 1/3 each of rice flour, cornstarch, and tapioca, with some sort of gum or gel added, to make a "white" type of flour for dessert baking, such as for cakes or pie crusts. I think that this is really helped by adding a bit of a mixture of the heartier flours I mentioned above, almost any of them adds flavor.

If you can tolerate tapioca and dairy, the Chebe mixes, which are just mainly tapioca that you add oil, cheese and egg to, are very simple to work with, and the additions add flavor. I "augment" the Chebe mixes with adding some higher protein flours and a bit more of the oil and egg, or oil and yogurt, and some salt, (example, adding a few tablespoons of buckwheat - almond- amaranth mixture to it) and this gives it a nice hearty taste with the grated cheese.
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#837009 Angry, Frustrated, And Depressed About My Food Allergies

Posted by on 16 November 2012 - 08:03 PM

If you are celiac, then you have to stick to the gluten free diet. That is your first priority, because not doing so will otherwise give you food cravings. Gluten is addictive. If you fall off the wagon or cheat, you start the cycle all over again of having an auto immune reaction, damage, and malnutrition/poor absorbing of nutrients. The second priority is avoiding any allergen which can cause a violent reaction and possibly kill you with it - egg allergies are nothing to mess around with. As for the other stuff, I have no idea how badly you react to it, or what happens if you are accidentally, slightly cross contaminated, so you may want to give yourself a mental pass on being completely perfect with those, as long as you avoid the gluten and eggs completely, which is perfectly do-able.

If you are not taking a multivitamin, a B complex, and calcium/magnesium/D supplements (gluten free) start doing so, as they also help with cravings. The other thing is to eat more of whatever form of good FATS you can tolerate, and learn to use this slow acting fuel. If you have sugar cravings, eat fruit or some form of dried fruit, besides learning to use stevia or some other form of artificial sweetener in beverages. (beware of Splenda, can be nasty stuff.) You can try agave syrup or honey. I would suggest also you get some canned coconut milk and really be generous with it in your coffee or tea.

If you are craving carbs and cannot stick to the paleo, I would also suggest you test out your reactions to buckwheat, (a gluten free seed) potato starch, amaranth (a high protein seed) and tapioca flours, as various combinations of these can be made without eggs (use chia seed soaked in room temperature water as an egg "gel" sub for egg) and made into pancakes, flatbreads, and bun in a cup breads in the microwave. The standard mixture is to use 3 flours and make a 1/3 mixture of each, such as buckwheat, tapioca, and amaranth. People who can use legumes would use 1/3 each buckwheat, garbanzobean, and potato starch. Microwave baking is extremely fast and relatively easy. I'm assuming you've already tried the nut flours, such as almond. You can grind nuts in a blender. I buy Pocono buckwheat cereal and grind it in a coffee grinder to make bw flour, as I cannot take the oat cross contamination in the ready- made brands. These flours I mentioned are more naturally sticky than regular rice flour and higher protein, and they work well in eggless recipes with some tweeking. Once you figure out what you can eat, you just learn to make your foods out of that - and to cook in large batches for the week.

There are various non dairy cheese substitutes, some people use cashews and make "cashew cheese." Once you have a flour mixture, you can make pizza crusts and then pizza with this.

If you can tolerate rice pasta you can make spaghetti with homemade sauce, pasta salads with oil and vinegar dressings, etc.

If you cannot bear the thought of more vegetables, put them in a blender or magic bullet with a piece of fruit and some ice and a bit of water, and make a smoothie to drink.

This is really not all that difficult, most people in the 50's and '60s did much of their cooking from scratch, it is only modern life which has led to this notion that food should come out of a package and be prepared by someone else.
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#835309 Newbie Here, 11 Months Since Going Gluten Free And Still Bitter?

Posted by on 08 November 2012 - 02:59 PM

No, I'm not bitter, I try to avoid glutening myself as best I can because I don't like the side effects, and I am grateful to the other bloggers many years ago who were blogging against conventional medical wisdom and writing about diet, starch, gluten, and inflammation. Of course, I have pretty good support at home, because my spouse decided spontaneously to go gluten free at home after seeing me laid out from an accidental cross contamination. This is the only auto immune disease that can have most symptoms being controlled by a diet change, it beats the alternatives of being doused with large amounts of chemicals with horrible side effects.

I am only ornery to the memory of several docs that should have picked this condition up from medical tests, having had one lie to my face and insist I was making up my ataxia/neuro symptoms, when she didn't realize I had gotten the test results otherwise showing brain and spine damage, it was pretty near a mind blowing experience, I repeat the story often as a warning to make sure if they run tests, you do get the results. She kept looking at the file when she was doing this, too, so it wasn't one of those errors of omission. This is the state of the medical system in our country. Change is incremental, but it is creeping along. My spouse said the other day he is constantly surprised that when he meets new people, chances are they know of, or have a family member, that is gluten intolerant. I also helped successfully talk someone I know into going gluten free, and they really needed to be that way, and they look a LOT better. So there is that.

If you're craving vinegar (classic mineral craving) be aware that there are other ways to get it, besides pickles. Some of us are very sensitive, even to grain distilled vinegars, and do better with fruit sourced vinegars such as pure apple cider vinegar. You can always take cukes and make your own refrigerator pickles or salads.

You may be able to get the dairy back eventually, in the form of aged cheeses and safe yogurt, IF, you go really strictly gluten free and don't keep re setting off the reaction again and again with eating gluten. But you will have to commit to wanting to feel better, not wanting to be like a so-called normal person who can eat anything. Well, guess what ? There are millions of "normal" people who are really messed up anyway, eating "anything" in social situations, and insisting that THEY are the normal ones, as they live on acid reflux meds, mood enhancers, stimulants, Ambien, and can't get thru any evening without half a bottle of wine or a six pack. Really, they have no problems, according to themselves. You likely get an obnoxious Holiday Newsletter from them every December, describing their year's activities. Docs love these people, especially when they try to quit smoking or go on weight loss diets, or have high blood cholesterol, then they can provide them with even more prescriptions $$$ to deal with the habits they picked up from stressing out !
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#834995 Worse Attack After Starting Diet And Being Exposed?

Posted by on 07 November 2012 - 09:35 AM

This reaction to eating gluten, after being off of it awhile, does not happen to normal people who are eating a glutenfree diet for awhile for other reasons, such as living in a gluten free home with family members.
So it is unique to the celiac and gluten intolerant. If you had not started the gluten free diet, you would have still developed those neurological symptom reactions, but the onset may have been gradual enough that you didn't feel it all at once - we should call it the boiled frog syndrome, where the frog gets put in a pot of tap water on the stove.... and doesn't notice that the water got really hot, until it is too late.
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#834756 Eggs?

Posted by on 06 November 2012 - 10:06 AM

I'm trying to imagine chickens running around with massive Leaky Gut Syndrome, and then shedding gluten through their pores in their skin, instead of just pooping the gluten out. :huh: Sort of like it's already breaded for deep frying. It's Poultry of Mass Destruction !
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#833290 Really Scared To Go To The Specialist

Posted by on 29 October 2012 - 05:51 PM

Since you know your are already at least gluten intolerant if not officially celiac, you tell the Gastro doctor you are unable to go back on gluten for testing because it incapacitates you. Then it is up to he/she to devise the next steps. Don't make yourself sick just for test.

Your symptoms could be chronic mild levels of cross contamination and/or glutening. It is also more proof that you are celiac, because celiacs become more sensitive to accidentally ingesting gluten as time progresses on a gluten free diet. Try going over your diet and anything else that goes into your mouth, such as medications, especially newly purchased items, and making sure that those items are gluten free. Also, you can have developed an additional problem to something like oats, and may need to avoid oats or oat cross contamination more carefully, or soy, or another food such as the fillers in certain artificial sweeteners,etc.

Going "back to basics" and then adding in one food at a time can help pinpoint this problem. I had to ditch several items last winter, and switch brands on a few more, which is sort of odd after the amount of time I've been avoiding gluten, but I am so much better without them, it is worth it.
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#831330 Family adjusts habits after celiac diagnosis - Napa Valley Register

Posted by on 21 October 2012 - 04:38 PM


When Gianna was almost two years old, she began experiencing bad stomach aches and other gastrointestinal problems. Doctors were baffled — until she was diagnosed with a severe gluten allergy.

Gianna’s diagnosis came shortly after Lintz discovered that she herself had celiac disease, a condition that harms the small intestine as a reaction to eating gluten.

Lintz’s daughter, Gianna, does not have celiac disease but she will probably get the condition at some point in her life. To help delay the development of celiac, Lintz said Gianna has a “99 percent” gluten-free diet. Once or twice a week she’s allowed to have a couple Goldfish crackers, but she can’t have a full serving, Lintz said.

and from the comments, there is this "Jennifer Iscol" President of the Celiac Community Foundation of Northern CA, saying:

Thanks again for contributing to public understanding of a serious autoimmune condition that can be triggered in people of any age, from infants to seniors, by a combination of genes and environment. The treatment for celiac disease is often confused with a fad gluten-free diet. It's important to get the blood test for celiac disease BEFORE going on a gluten-free diet because the tests rely on the body's reaction to longterm consumption of gluten.

:blink: :ph34r:

While Ms. Iscol is busy being the resident Celiac expert here, she never corrects the article's mistake in calling the child Gianna's condition a severe gluten allergy.

If this was a severe allergy, then the parent continuing to feed the child a small amount of the allergen, aka the goldfish crackers, would be tempting fate of a fatal allergic response, and would even be considered negligent.

I should know, I have relatives with severe allergies, I have allergies somewhat less, and parents of children with them JUST DO NOT DO THIS. Instead, they carry emergency medication or have the kid carry it with them at all times, to guard against just this scenario.

Also, by ignoring the treatment for gluten intolerance, like celiac is, indeed, a gluten free diet, and having the article's mistakes imply that all gluten intolerants with "severe gluten allergies" can cheat just a little, she does a VAST disservice to the cause.

For the article also says:

The doctor, whose wife was a celiac sufferer, suspected Lintz had celiac or a severe gluten allergy.

Again, one of these is not equal to the other. Celiac is not a severe gluten allergy, neither is gluten intolerance. Celiac is an autoimmune disease. Gluten intolerance is not quite classified yet, but in many cases, it acts like one. Celiacs cannot cheat, period, some gluten intolerants seem to be able to have small amounts, some cannot, but people with actual, severe allergies to a food cannot just cheat and not expect severe consequences. Allergies have immediate reactions and can be life threatening, auto immune reactions are slower, have complications, and can kill you with organ failures.
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#830107 Possible Celiac Disease Drug Treatment ALV003 Fast Tracked by FDA - Celiac.com

Posted by on 15 October 2012 - 04:24 PM

"Fast Track" - from the same American government bureaucracy that can't be bothered to issue gluten free labeling rules pending for 5 years and the labeling rules they are contemplating would likely allow greater amounts of cross contamination in imported goods, plus allow uncalled wheat starch and oats, because they are voluntary and the FDA is going to private food inspections/compliance.

Why don't they just say there's only about 20 million of you with a gluten problem, so "get lost." :angry:
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#828972 Latest Adventure With Ped Gi

Posted by on 11 October 2012 - 08:37 AM

No, you are not "wrong."

Because the doctor knows you have insurance that will reimburse him for screwing up her diagnosis again, because now the chance of it being negative is even higher, you did the right thing.

What a sadistic son of a .......... <_< :angry:

This is the equivalent of going to a new doctor 7 months after recovering from an infectious disease, and the doctor saying
"why don't we re-infect you with the bacteria, and then I can run a culture and treat you with a better (more $expensive$) antibiotic."
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