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starrytrekchic

Member Since 04 Feb 2010
Offline Last Active Oct 18 2014 05:13 PM
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#647501 Shared Kitchens?

Posted by starrytrekchic on 19 October 2010 - 10:41 AM

Surely some of you have shared kitchens- how do you manage? What specific tips might you have for keeping things safe? Is it possible without owning a dishwasher? We live in a small urban apartment with two little boys, the oldest (two years old) who has to be gluten-free/cf as well due to being on the autism spectrum (and the diet is working for him!). I also seem to be allergic/intolerant to corn and casein and possibly even to soy now. Do these cross-contaminate the way gluten does?


Hi, I share a kitchen too. I prepare my meals on the plate I'm going to eat off, that way I lessen the risk of cc'ing from counters and cutting boards. Keeping everything clean is a must, but don't feel like you need to clean the entire area, just keep the areas clean that you use.

Stainless steel pans are easier to clean. Prepare your and your son's meals first. Buy any condiments you can in a squeezable jar, rather than a dipping one. Set aside and label your own butter, peanut butter, or anything you can't buy squeezable. Be sure your husband has these same things available that he can use for himself.

Watch your husband for a few days and see how he prepares his meals. That'll clue you in to which areas of the kitchen might be cc'd. Wash your hands a lot, and never eat any food you've dropped on the counter or floor.

If you can have a separate cabinet for gluten free stuff--the sort that can be cc'd like jars of peanut butter, that'll help.

Washing dishes is trickier. A dishwasher is fine, and you can put both glutened and non-glutened dishes in together and they'll come out fine (that's what I do), but since you don't have one, I'm not sure what you should do. Maybe clean your dishes as soon as you're done with them and leave the rest for your husband?

For cooking you might need aluminum foil, if you have one of those toaster ovens, for cooking things on. That way you don't have to clean the oven racks. Obviously things like shared toasters are out.

I'm not positive about cc'ing from corn and soy, but if you're just intolerant of them, not allergic, then a little cc'ing from them should be fine. Casein *might* be more problematic, but I'm not sure on that.

Hope this helps.
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#642238 Advice Please!

Posted by starrytrekchic on 26 September 2010 - 06:10 PM

Hi, welcome to the board. Your doc may not have run a complete test (especially if he didn't know what to order) and false negatives on blood tests do happen.

You should keep eating gluten until testing. You have to be on gluten for the tests to be accurate. Afterward, you should try the gluten free diet regardless of the results.

Have your new doc order a full celiac panel. You also need to get your vitamin/mineral levels tested. (Iron anemia is very common in celiacs and would explain your fatigue.)

After the blood test, your doctor may want to schedule an endoscopy to see if your intestines are damaged.

If you can, call your old doctor and get a copy of the test you took five months ago. If you post it on the board, other people here can interpret it for you and tell you if he ran the correct test or not (and if he understood it.)

Edit: And get your thyroid tested, as it could be causing these symptoms also.
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#636625 Upset

Posted by starrytrekchic on 02 September 2010 - 07:25 PM

You know, as long as you skip the obvious toppings--oreo cookie, etc., the blizzards would be gluten free. That's not to say they wouldn't be cross-contaminated--obviously there's a very big risk there (someone makes an oreo-cookie blizzard then makes one for you without cleaning the mixer.)

But if you're not particularly sensitive, or if you're okay with the risk, you can have the blizzard. I'm pretty sensitive and I get mixes from Braum's all the time--never had a problem. I know I'm risking a good cc'ing, but--in ten months it hasn't happened yet.

Course it probably depends on how good your DQ is at cleaning things. You could always tell them to take extra care with your order--in fact, in the link below, that's what they recommend.

Here's a list of all the DQ products you can have: http://www.dairyquee...-free-products/
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#628559 Rapid Weight Gain, Help

Posted by starrytrekchic on 02 August 2010 - 06:33 PM

Oh yes. Sometimes I feel like I'm starving. (I'm also one who gained weight the worse I got rather than lost.)

It was worse before I went gluten free, but since (8 months) I've intermittently had it, usually in the days after being gluten.

I'd fill her up on high-fiber and high-protein food. Popcorn was especially useful for me for a midday snack that would actually fill me up with being too many calories. Stay away from the candies and sugary foods that will make her blood sugar crash 2-3 hours after eating. And above all, check and see if she's still getting gluten anywhere...like I said, it normally happens to me after getting glutened.
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#603994 Could My Bipolar Be Caused By Celiac?

Posted by starrytrekchic on 11 April 2010 - 09:15 PM

I have bipolar disorder and was wondering if maybe it could be because of celiac? anyone have any experience with this?


They're completely separate illnesses, but because celiac can affect moods (and people with it can be lacking in certain vitamins/minerals necessary for proper brain functioning), celiac might exacerbate bipolar symptoms.

A gluten free diet might clear up some intermediate mood swings, some mild depression, and some other symptoms you may be associating with bipolar disorder, but it's not going to stop a full on manic or depressive episode.

Also, if I remember right, they're both illnesses that *can* be triggered by an environmental stimulus (emotional trauma, severe physical illness) in a genetically susceptible person...so they may have been triggered by the same thing. It doesn't mean they share any genes in common or one causes the other.
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