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Member Since 24 Mar 2011
Offline Last Active Apr 26 2015 04:58 PM

#939026 Gluten-Free Country...?

Posted by on 25 January 2015 - 05:25 PM

I don't think that sort of place exists anymore. Even in regions of the world that traditionally have not comsumed gluten, western foods are now ubiquitous. Wheat is the most commonly grown crop in the world, and is transported everywhere.
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#928692 Half A**ed Diagnosis.. Not Sure If I Am Actually Celiac

Posted by on 28 August 2014 - 11:06 AM

In January 2014 I requested a genetic test be done for celiac- and i won! I got it done and it came back with I think DQ 2 which is considered low risk.




DQ 2 represents the highest risk factor for celiac, not low. DQ 8 is the other common risk factor, although not as high as DQ 2.

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#894545 For Those Of You Who Cut Out Casein, Were You Able To Re-Introduce?

Posted by on 04 November 2013 - 03:53 AM

It seems to vary for everyone. There are some on this board who have successfully re-introduced dairy after a few years. Me, I've been off dairy almost four years, and gluten-free for almost three years. I show no signs of being able to tolerate casein - I recently had a minor exposure through cc to dairy, and my symptoms were as painful as ever (severe stomach pain and nausea for three straight days, worse than a gluten reaction). I didn't, however, see the rash I usually get with dairy. This is not to discourage you, but also to not give you false hope. You may be one of the lucky ones, but for many casein intolerance is permanent.

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#856463 Non-Food Uses Of Wheat - This Terrifies Me

Posted by on 01 March 2013 - 05:36 AM

I just came across this link. I don't even know what to say. For every time I get sick without knowing why, I don't want to have to worry about my paper towels, containers which hold the food I buy, etc.



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#844292 Off Gluten For 1.5 Years, But Having An Endoscopy For Nausea Next Month. Dr W...

Posted by on 20 December 2012 - 11:02 AM

I agree that I wouldn't undergo a gluten challenge. No way, no how. But, will the doctor still do the endoscopy even if you stay off the gluten? It could be useful anyway, as they can look for other things (such as H Pylori) while in there.
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#844290 Co-Worker Cluelessness

Posted by on 20 December 2012 - 10:55 AM

I work with a group of about 15-coworkers. To varying degrees, they are all aware of my issues. Though I try not to make a big deal about it, and I am of course closer to some than to others. A few of the people in department like to hand out Christmas gifts - usually the same thing to everyone. This year I got Ferrer-Rocher chocolates (Wheat, Milk, and Soy ingredients), Nutella (Milk and Soy), and a milk chocolate bar (milk, duh). The milk chocolate bar is from a co-worker who I'm pretty close with and who absolutely knows I can't have dairy. The other two I'm not as close with, but also have heard about it (the dairy, especially, has been talked about in various group settings where I couldn't join in with their eating activities, since I knew about the dairy allergy before I found out about gluten). Two other co-workers gave me candles, and another a lottery ticket- I'm thankful for their thoughtfulness.

I'm just annoyed, because while they say "it's the thought that counts", shouldn't that mean making the slightest effort to not give something you know the recipient can't touch? I mean, I would prefer nothing. Just grumbling. Maybe it just touched a nerve because of how much I used to love Nutella - it's painful to receive it as a gift when someone should know better (obviously they don't, and mean no harm).
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#806084 What To Do For Breakfast?

Posted by on 24 June 2012 - 01:06 PM

You said you're lactose intolerant, so what about lactose-free milk? Unless you actually have a milk protein intolerance, like many of us. I wouldn't be so quick to rule out almond milk, since you're already needing to rule out gluten and dairy(?). Almond milk (and nuts in general) are good fats, and fat in moderation is not necessarily a bad thing (according to paleo, it's actually a good thing and nutritionally invaluable). Almond mlk is also a great source of calcium and is fortified with Vit D, both of which you need to work harder to get without dairy.

I'm not sure if quinoa is too expensive for you, but you could also do a small serving of that in the mornings. It's high in protein AND iron.
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#786123 Wine Barrels Sealed With Flour Paste

Posted by on 08 April 2012 - 03:33 PM

Here's a video showing how flour paste is used during the making of oak barrels. Judge for yourself how comfortable you are with this (considering most of us have thrown out our wood cutting boards and spoons). Gluten makes its appearance at 6:34:


Also, here's a report measuring gluten in "gluten-fined" wine. I didn't even realize they ever use gluten to fine wine. I always contact wineries to make sure they're not using casein, and I haven't even been asking about gluten:

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#783248 According To Recent Data, Gluten-Free Doesn't Seem To Be Enough

Posted by on 27 March 2012 - 04:37 AM

With all of the studies I've seen, they talk about people "following" or "not following" the gluten free diet. Have any studies taken into consideration how strictly a person adheres to a diet? Some people have a higher risk acceptance and continue to eat out at friends' houses and restaurants, live in shared kitchens, eat processed foods with high cc risk, etc. Others do not. Every time I see a study I wonder what if they're factoring how successful someone is at following the gluten free diet.
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#781890 Fructose Intolerance?

Posted by on 20 March 2012 - 09:01 AM

Fructose can be difficult to process, especially since your system has barely begun to heal. You may need to lay off the fructose in the short term while you are healing, but it's too soon to jump to the conclusion that you have a primary fructose intolerance (which is rare). Give it some time, chances are you may be able to tolerate larger amounts of fructose with time.

Also, you've only been gluten free for one week. Chances are you're still feeling the effects, or still getting cross-contaminated, or both.

I hate Prilosec as a long term drug. Docs are quick to prescribe it without explaining the side effects. Hopefully without gluten your reflux will lessen so you can get off it quickly.
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#780140 Rice Cooker And Pressure Cooker?

Posted by on 12 March 2012 - 05:01 AM

Alton Brown says you shouldn't own any kitchen gadget that doesn't have more than one use, and I agree with that. Helps declutter the kitchen. To that effect, I have a pressure cooker (love it) but not a rice cooker.

By the way, you can cook rice in the pressure cooker - I've never done it but I have indian friends who do it all the time, so you can definitely get great rice out of the pressure cooker, along with beans, soups, meats, etc.

I make rice in a regular pot and it comes out fine. There's no special trick to it. Two parts water to one part rice, once it boils (stir it while it's coming to a boil), simmer (covered) for exactly 20 minutes (don't disturb it by stirring while it's simmering). Remove from heat, stir, and let it sit for a another 2-5 minutes before serving.

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#750811 To Go Or Not To Go To New York City

Posted by on 25 November 2011 - 09:13 PM

I did not go. Thank you everyone for the advice and suggestions. The next time I visit NY I will try these places. This time around it was just too much for me to deal with, since I need to avoid dairy and soy as well as gluten. We had a wonderful time in Boston and took some day trips instead. I only risked a couple dinners out, and stayed healthy for the week. Thanksgiving dinner was fantastic, too!
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#747583 Forum Pet Peeves

Posted by on 14 November 2011 - 03:23 PM

I don't like how the forums on this board don't have "stickies" at the top with the most commonly asked questions. This is something I see used in most other forums and is EXTREMELY helpful. It helps all users, especially new ones, quickly find information, and avoids a million people asking the same question over and over instead of assisting them in benefiting from previous conversations about the same topic.
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#735167 Could This Be A Major Breakthrough?

Posted by on 29 September 2011 - 05:17 PM

There are many things to discuss from this article, but I came away really upset by his response to the last few questions.

He said that if you are "gluten sensitive" that you are not doing long-term damage by eating gluten, but rather, only suffering the immediate symptoms. To which I would ask him "how do you KNOW this"? In my case, and I've seen others on the board who share the same opinion, I believe my tests came back negative either because I was early-stage celiac or because the tests are still not 100% conclusive. I get upset when doctors act so sure that people like me don't have celiac and can just go back to trying gluten in the future.

Before gluten made me so sick that I KNEW something else was wrong, it made me intolerant to casein, thinned my hair, gave me facial tics, and destroyed my energy level, mood, sleep, memory, and ability to concentrate.

I'm a mess and in a lot of pain for several days (effects up to one month) if I get glutened, so there's no chance of me wanting to try it. But for argument's sake, if these immediate symptoms ever went away, before I would ever knowingly try gluten again I need something more than this man's opinion, based, exactly, on what large scale scientific studies? How can he be so sure?

*end rant
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#731995 Ancient Harvest Quinoa Flakes

Posted by on 19 September 2011 - 09:54 AM

Here is an update from the Ancient Harvest website:
Are your products produced in gluten free facilities?

Our Ancient Harvest Quinoa, Quinoa Flour, Gluten Free Pasta Corn/Quinoa Product Line and Food Merchant Polenta are all processed in specialized gluten free facilities in the United States. This assures us of the highest quality integrity and frequent shorter production runs for fresher product delivered to our customers. Our Quinoa Flakes are now also processed in a gluten free facility.

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