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swalker

Member Since 22 Jun 2008
Offline Last Active Jun 28 2009 07:47 AM
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Posts I've Made

In Topic: Neuro Symptoms

15 June 2009 - 04:28 AM

I don't believe that it's milk. It could be, but she did a lactose test and was free and clear so I don't think milk is an issue. But I am nervous that it could be seizures, the GI said that it's possible she has calcification in her brain. When I thought about it my Mom had very severe lupus and she had calcification and seizures that started out similar. So I'll be requesting a neuro referral and then I guess we'll go from there.



The protein in dairy is casein which is reportedly very similiar to gluten in composition. Lactose intolerance generally has bowel symptoms and casein sensitivities are generally neuro and/or ear infections.

In Topic: Should We Stay Gluten Free?

15 June 2009 - 04:21 AM

90 Percent of sensitive people are bothered by the same eight things: gluten, dairy, soy, corn, eggs, peanuts, treenuts, seafood and if you still haven't pinned it down coconut/palm is the next most common

Food colourings and additives like MSG or aspartame are also responsible for a lot of reactions, but those are usually behavoural.

In Topic: Neuro Symptoms

11 June 2009 - 08:40 AM

Could it be milk?

My grandson had a seizure from gluten and has autistic symptoms from milk. Soy and corn both cause almost immediate meltdowns.

In Topic: Oat Contamination....

11 June 2009 - 04:41 AM

I am SOOO sorry. It was on this website that I originally heard about MCCann's and now I see both this site and MCCann's themselves have indicated they are cross contaminated.

In Topic: Oat Contamination....

06 June 2009 - 01:47 PM

MacCann's Irish oats are grown nowhere near wheat and are one of the expensive brands they're talking about. I just bought 50 pounds of oats from Honeyville Grains that are reportedly safe but I haven't opened and tried them to give you my own opinion. I did find that we weren't digesting any of our whole grains; I grind brown rice, teff, gluten free oats myself, until I started soaking the flour with the water from the recipe (minus 1/2 cup if I have to bloom yeast) with