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Mack the Knife

Member Since 07 Jan 2010
Offline Last Active Oct 04 2013 03:34 AM
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#728214 Halloween Help

Posted by Mack the Knife on 06 September 2011 - 10:04 PM

Yeah. I think you should let your daughters go trick and treating - and then they can come home exchange their loot with you for an equal amount of gluten free candy.

Then you can keep the candy they can't eat and give it away next Halloween.

Maybe give you daughter some gluten free candy to take with her though so she's not tempted to cheat during the evening.
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#700570 Celiac Vaccine Anyone?

Posted by Mack the Knife on 18 May 2011 - 03:11 PM

Because I don't have the DQ2 gene I'm feeling a little ambivalent about the whole vaccine thing... but that is a little selfish of me.

I do think it is fantastic that all their research is paying off and that they are actually getting somewhere with a treatment for Coeliac disease. Kudos to them and all their hard work!

I think that by the time it is ready to be released to the public the vaccine will be very proven. They're saying that the vaccine is at least seven years away from being made available so I'm sure that a hell of a lot more work will be going into it before then.

http://www.coeliacso...dia Release.pdf
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#686167 Fructose Malabsorption

Posted by Mack the Knife on 23 March 2011 - 05:47 PM

Does anyone also suffer from fructose malabsorption? I have been gluten free for almost six months. I'm quite strict in my house: no gluten at all, replaced all of the pans, all of that. I rarely eat out of the house and then only at restaurants that are definitely gluten free. Yet still I have some bad days. More good days than bad, I'd say, but I've found myself taking immodium more often when I have somewhere to be. When I get sick it's the usual culprits. Big D, but not often the floating kind. (Sorry!) Extreme stomach cramping, and often lower down in my large intestinal area.

I have noticed that I have a lot of problems with onions, for example. Last night I had tomato sauce and today I was really sick. Some days, though, I eat a stew that I make that has a small bit of tomato and I have no problem.

I am trying to find a new doctor right now, but money is tight. I also would like to find out what's wrong with me as soon as I can. I was doing so well for a while that it's really discouraging to feel like I'm moving backwards. :( Could I just still be healing from gluten? I was sick about three years before I went gluten free, and I stopped eating gluten completely, barring being glutened twice.

Any advice?


My girlfriend suffers from this. She blows up like a bullfrog if she eats too much fructose. A lot of the symptoms are similar to Coeliac disease so it may be hard to tell them apart. Fructose malabsorption is all to do with quantity and loading. So some days a certain food might be fine and other days it will set you off. It all depends on how much fructose you've had that day already. And everyone's tolerances are a bit different.

You can be tested for Fructose Malabsorption though hydrogen breath testing. However, the testing probably won't be covered by your health insurance.

If you suspect fructose is a problem then the simplest thing would be to avoid high fructose foods for a couple of weeks and see if that settles you down. You can always go through the testing at a later date if you want. Unlike Coeliac disease, the testing won't be negated by having removed the problem food in your diet.

The major foods you need to avoid or eat very minimally are:

Fruit:
Apples, pears, mango, watermelon, quince, paw paw, lychee, guava, pomegranate, dried fruit, fruit juice, tomatoes, tomato paste.

Vegetables:
Onion, garlic, spring onion, leek, asparagus, artichoke, Jerusalem artichoke, witlof, chicory, radicchio, endive and dandelion greens.

Others:
Honey, coconut milk and cream, wheat, brown rice, fructose, fruit juice sweeteners (apple or pear juice concentrate), artificial sweeteners (ie sorbitol and xylitol), and high fructose corn syrups (which are used a lot in soda drinks)

Irritable Bowel Syndrome (IBS) and nightshade sensitivity are other areas you might want to look into. Tomatoes and onions are both nightshades and lots of people have problems with them.
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#625670 Nausea?

Posted by Mack the Knife on 22 July 2010 - 12:35 AM

I was diagnosed six months ago and haven't improved much on a gluten free diet. In fact, some things have gotten worse.

I've been getting low level nausea for months. It doesn't seem to be directly related to eating ie it doesn't just happen after I eat something. And it's not severe. In fact, I usually have the urge to eat something to try to settle my stomach. Green apples work well.

But the nausea has gotten worse this week along with numbness in my fingers and toes and a recurring rash on my scalp.

I'm actually sitting in a waiting room, as I type this, waiting to see a specialist. I'll let you know how I go.
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#623021 Soaking Grains For Gluten Free Baking

Posted by Mack the Knife on 10 July 2010 - 04:25 AM

There IS a lot of controversy over the issue. I figure it's better to be safe than sorry and it doesn't really take much more time to soak as long as you prepare ahead.
I never even considered making a sourdough gluten free bread! What type of flours would you use for that? I LOVE sourdough and it was one of the things I felt most bad about missing out on.
I've heard some people with celiac and gluten intolerance do okay with properly prepared sourdough but I would be afraid to chance it...I mean, even if you don't have an immediate physical response it could still be doing long term damage, right? Does fermenting it in anyway diminish the gluten content?

I'm new to gluten free baking so I'm going to try out some recipes as written first to see what they are *supposed* to taste like and then I'll try modifying them with soaked flours and see what happens.
I enjoy making quick breads, pancakes, desserts etc with coconut flour (which is nice because then I don't have to soak) but sometimes I don't have a dozen eggs on hand to make a batch of waffles!


You can make sourdough bread that is gluten free by using gluten free flours and a gluten free starter. Bette Hagman has some recipes in her book but I haven't tried them yet.

Some people with wheat intolerance can eat essene bread which is made from sprouted wheat grains. Apparently the soaking process does change the chemical make-up of the wheat. But you can't make a gluten free sourdough just by soaking regular flour. It takes really serious processing and refining to get rid of gluten, eg distilled spirits or glucose syrup.
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