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Member Since 06 Apr 2010
Offline Last Active Dec 30 2013 06:45 PM

Posts I've Made

In Topic: So What Is Going On?

16 December 2013 - 05:23 PM

Interesting thought Bartfull,

I have had similar thoughts. It does seem like things just don't add up too much of the time. But then I meet some Celiacs that seem totally fine on a just gluten free diet. They aren't careful about anything else, but some of us are much more careful and still having trouble.


It's so confusing! Research is constantly changing, I wonder how much of what we think we know will be totally different in a few years?


Keep hanging in there. :)

In Topic: Questions About Anxiety & Probiotics

16 December 2013 - 07:44 AM

Our bodies are made up of trillions of bacteria, and adding to all the beneficial ones with good probiotics can only help your body do better.

The one thing you do have to be careful of is increasing gradually, because if you suddenly start taking a lot more probiotic foods/ or supplements you can have "die off"/detox of bad bacteria and toxins that happens more quickly than your body can handle. This can sometimes cause flu or allergy type symptoms as well as some others, so it's best to keep increasing intake, but do it slowly to get your body use to it.


I think that cultured/probiotic foods are a really great option for people with celiac/gluten sensitive, because along with getting nice and high doses of good bacteria, they also increase vitamins in the food and when studied cultured foods had a particular increase in all the B vitamins.

Kombucha has good levels of B12 I believe, and Milk Kefir has been studied specifically to have good increases in B vitamins - especially when made at home.


I hope you can find something that helps you very soon - it's quite hard to deal with anxiety. And losing a job makes it so much harder, I hope you find one quickly.


Best wishes to you.

In Topic: Cultured Foods For Healing...

15 December 2013 - 07:39 PM

Hey CynthiaST,

I've been gluten free for four years, but it took me a while to find all the weird little things that were likely cc'ed and then even longer till I figured out how very little I could actually eat because of all the damage and my inability to digest food in general very well. I also had my gallbladder removed 6 months after going gluten free, so that didn't help anything.


I'm also really sensitive to chemicals and I didn't realized just how bad that was until maybe 2 years ago. I have to be really careful to eat only organic foods and not come in contact with them through the air or topically. All these different things make it really hard to figure out what all is going on and it's definitely a process.


Here's a couple of links for sourdough starter recipes that I have tried. They are both good ways to go. I tried them both at different times, and now I have figured out my own variation. I have also found that once you get use to the nature of working with gluten-free sourdough it's pretty easy to make a bread/pancake or other bread things with it. You do get variation a lot, but after you get past it all  being something so new you can usually make anything turn out at least pretty good, if not great! :)






I made the loaf of gluten free bread from the first link a couple of years ago, and although I couldn't use all the same ingredients, it still turned out pretty good. I didn't use a dutch oven like she did either, because I didn't have one. I think I might have baked at a higher temp though.


The recipe for pancakes (I would call them more of a flat bread)  in the pdf from the second link is probably the easiest way to start, and don't be afraid to just use the ingredients that you can use instead of following the recipe to a T. It does work best with some sort of binder and I have used flax, chia, eggs, and psyllium husks for the binder. I think psyllium husks work best though, and you need less of them than you do the flax or chia seeds. You can use milk kefir instead of water kefir to start the sourdough, and I've tried it and liked how it worked - it helps with getting the yeasts to grow better than the water kefir does in my experience.

Also, I think in the pdf she says to just start a new starter every time you want to make bread (I think she says that anyway :)), but l don't like doing it that way. I like to feed my starter every day and then use what I want when I want to use it. If I don't want to make it so often I grow my sourdough in the fridge and I feed it as often as I need to to keep it from getting liquid separation on the top. I find that keeping the same starter going makes it easier to have a really good strong starter that makes things rise and cook better.


Well, maybe that will give you a place to start, but I'm happy to help with any other questions if I can. :)

In Topic: Millet Flour

15 December 2013 - 06:54 PM

It is a blend it is "365 everyday Value" " Organic Super Grains " A blend of White and red Quinoa Millet and Buckwheat. I cannot believe I actually bought it. What was I thinking? I am just glad I read the labels better when I get home before I cook it!! I don't mind I buy the stuff. I would If I actually ate it!! Ughhh ohhh well! I looked it up and they are more Organic than anything so no I am not going to eat it.

Hey there!


Just wanted to point out that "Buchwheat" is not actually "Wheat" and it IS a gluten free grain. :) I wasn't sure if you knew that or not - the name makes it pretty confusing. I'm not sure how safe the "365 everyday value" brand is as far as CC though.


Hope you find the right thing soon!!

In Topic: Other Ways To Determine Celiac Diagnosis For Those Who Have Been Gluten-Free?

15 December 2013 - 12:58 PM

Kareng and IrishHeart,


Thanks for the responses about the validity of enterolab. :)


I'm interested to read about it more, because I have had a couple of doctors say that they thought the tests were legitimate, but several others that hadn't heard of it and thought it was just a money making scheme.


It would be so nice if it was a legitimate test, though. It would definitely help a lot of people figure stuff out with out so much suffering in the process.


I'm with you IrishHeart - I hope they figure out some more accurate and less invasive tests soon.

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