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bartfull

Member Since 08 Jun 2011
Offline Last Active Yesterday, 03:35 PM
*****

#906987 Creating Your Own Reality-Manifestation

Posted by bartfull on 24 February 2014 - 08:22 AM

My thoughts? Try reality.

 

I don't mean to sound harsh, but celiac is a real, physical disease. Everybody, and I do mean everybody, has something to contend with.  We can't wish it away. We deal with it. The way we deal with it can strengthen us and make us better people, or it can weaken us and put us into a world of denial and wishful thinking.

 

I have faith in God, but I don't ask Him to deliver me from my ailments, I ask him to give me strength to deal with them, and I thank Him that they are not worse. And when the time comes that I DO have worse to deal with (an inevidability in this life), I will handle it in the same way.


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#906668 More Of A Rant About Uninformed People

Posted by bartfull on 20 February 2014 - 11:42 AM

Tell her if she is posting, she has to show links to REPUTABLE  sites to back her claims. Just like this site, if you make a claim, you have to back it up.


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#906318 Maybe It Is Gmo's Causing Problem

Posted by bartfull on 17 February 2014 - 02:05 PM

I have no problem with them inserting genes from one type of potato (a type that is resistant to late blight, for example) into a different type of potato. I know that a lot of gmo's are not only safe, but truly helpful.

 

But with corn (and soy), they modify them so that they can tolerate massive doses of herbicides. These herbicides have to be taken up by the roots and become part of the plant. Not only that, but they have been modified to have built-in insecticide.

 

From Wiki: Corn used for food has been genetically modified to be resistant to various herbicides and to express a protein from Bacillus thuringiensis that kills certain insects.[29] About 90% of the corn grown in the US has been genetically modified.[30]

 

 

 

I just don't think any of that can be good for us to consume, especially when both corn and soy are in so MANY foods. People are getting very large doses of this stuff unless they eat a whole foods diet. A person on the average American diet probably consumes more corn than everything else combined. It is used as a sweetener in soda and ice cream and just about any other sweet thing in the grocery store. It is in bread, it is even in sausage because it adds weight. It is in iodized salt. It is in MILK!

 

I don't have any scientific proof that it is causing problems, but my common sense tells me that food infused with herbicides and pesticides is likely to have adverse effects on my health.


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#906089 Iodine Patch Test (To See If You Need Iodine Supplement) Uncorn People May Ne...

Posted by bartfull on 15 February 2014 - 10:52 AM

The gluten-free/corn-free vitamins I finally found (Lifetime Iron-Free Soft Gels) has iodine in it. I too had to give up iodized salt because of the corn, and being in the middle of nowhere in the midwest, I can't get seafood, so I'm very glad I found these vitamins.


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#905468 Gluten Free, Low Carb, And Struggling To Maintain My Life

Posted by bartfull on 08 February 2014 - 11:17 AM

I agree with all that has been said here. I'm in a different position. Although I do have an oven, I am a lousy cook who really hates to cook. So when I do, I make very large batches and freeze the leftovers in idividual servings. Two burners, a microwave, and a crock pot will get you just about anything you want to make.

 

What I do is cook on Sundays. I make enough to last all week. I may cook chicken with rice (in your case maybe it'll be chicken with broccoli) using sage for spice. You could do this in the crock pot. I also cook ground bison, sometimes with Italian spices, other times with other spices. Everything except what I am eating today goes into the freezer. When I leave for work I take two packages out of the freezer and they thaw during the day. At lunchtime I throw one into a bowl and microwave it. Same at suppertime.

 

I make gluten-free pancakes and freeze them too. That takes care of breakfast. And you know what? It only takes a couple (or less) hours on a Sunday to prep, cook, and clean up the mess. The rest of my (only) day off is free to do what ever I want.

 

I went into this kicking and screaming, but I have learned to adapt. Sure, it's a pain when my friends meet at a restaurant, but with my meals already cooked and ready to microwave, it's not hard to eat before I go, meet my friends and enjoy their company, and still feel like I have a life.

 

You will get used to it and after a while it won't seem like a big deal. Your fiance is supportive which is good. It's a big adjustment for you both, but think about how easy it is compared to living with being sick all the time.

 

Check out the recipe section and the what's for breakfast/lunch/dinner threads for more ideas, and if there's something you've been craving that you can't figure out how to cook with the lack of an oven and limited options at the grocery store, ask. There are at least a couple of fabulous cooks here who can help you learn to make just about anything. :)


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#905400 Man I Was Bumbed!

Posted by bartfull on 07 February 2014 - 02:11 PM

Yeah, I'm still eating some processed foods. I went without them for a long time and when I finally found gluten-free/corn-free ice cream and gluten-free/corn-free potato chips, I jumped on them.

 

As a matter of fact, I found a new (to me) brand of potato chips the other day. The health food store was out of Kettle Brand but they had Boulder Canyon Olive Oil chips. Now, I love Kettle Brand but they are incredibly greasy. I mean if you tip the empty bag the greas will actually drip out! These Boulder Canyon chips are not as greasy and even if they were, we all know olive oil is good for us. So yeah, I'm still getting the salt and the calories, but I don't feel quite so guilty. And they are yummy. :)


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#905364 A Word Of Caution To Preliminary/self Celiac Diagnosis

Posted by bartfull on 07 February 2014 - 08:39 AM

OK, if you don't mind, could you have a doughnut for me too? And I'd love a few of those buttered dinner rolls, preferably fresh out of the oven. Oh, and if you're ever near Plainfield, Connecticut, could you go to Pizzarama and eat a large pepperoni pizza for me? That's for breakfast and lunch. For dinner could you please have some baked stuffed shrimp? Lots of them? And when you're too full to take another bite, could you please have just one more? And then...


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#905275 Man I Was Bumbed!

Posted by bartfull on 06 February 2014 - 03:01 PM

I guess if I were only interested in celiac (wheat, rye and barley), I would have read the first post in this thread and, seeing it was about corn, not read any farther. But that's just me.

 

Anyway, I'm glad for you that you have no further intolerances. :)


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#905257 Importance Of Getting Professionally Diagnosed

Posted by bartfull on 06 February 2014 - 12:08 PM

"The statement you make about medical care in the US is not true. Anyone can walk into an emergency room and get free medical care here. Taxpayers foot the bill but they do in every other country also. You can also apply for Medicaid if you are financially strapped......really financially strapped and not faking it, and get free medical care also. There are ways to get help with seeing a doctor here."

 

Yes, a person can get treated in an emergency room, but they won't do celiac testing in an emergency room. If you are doubled over in pain they will rule out appendicitis or heart attack, then tell you to go home and make an appointment with a GI.

 

And unless you have small children or live in one of the states that expanded medicaid, you can't get that either.

 

I am uninsured, childless, living in a state that did not expand medicaid, and I am about as broke as I've ever been. With propane costing five bucks a gallon and the temperature at 17 below zero, it looks like I'm going to stay that way for a while. If it weren't for the doctor who comes down twice a month to run a free clinic here, I would never get to see a doctor. As it is, any testing, or lab work has to be done at the hospital and must be paid for (full price) up front.


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#905252 Man I Was Bumbed!

Posted by bartfull on 06 February 2014 - 11:30 AM

Larry Mac, from the very sources you cited:

 

Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn;
 
 
And citric acid:
In this production technique, which is still the major industrial route to citric acid used today, cultures of A. niger are fed on a sucrose or glucose-containing medium to produce citric acid. The source of sugar is corn steep liquor, molasses, hydrolyzed corn starch or other inexpensive sugary solutions
 
Believe me, I am so sensitive to corn I have done TONS of research and I KNOW what a corn intolerant person can and can't have. The last time I had something with cirtic acid (which because of the cheapness of corn is almost ALWAYS from corn here in the US), I spent hours in the bathroom, then ended up with a drop in my body's core temperature and had muscle spasms for hours.
 
I would never tell a celiac person that they could eat something that most likely had wheat in it. Telling corn intolerant people they can eat something like velveeta which DOES contain corn is NOT a good idea.

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#905031 Do Celiac Symptoms Go Away Or Change With Time?

Posted by bartfull on 04 February 2014 - 01:53 PM

And these are the tests you should ask for:

 

tTG IgA and tTG IgG

DGP IgA and DGP IgG

EMA IgA

total serum IgA control test


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#905024 Do Celiac Symptoms Go Away Or Change With Time?

Posted by bartfull on 04 February 2014 - 01:12 PM

Actually doctors used to think that kids with celiac could "outgrow" it because often their symptoms would be reduced or even go away. But they still had celiac and their bodies were still being damaged. I believe my Mom was one of them. She had symptoms when she was a child although I don't even think they knew what celiac was back then (1930's). But when she was in her 50's she got slammed with symptoms again and by then she had permanent damage. Her villi never completely healed and she had to have vitamin injections for the rest of her life.


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#905006 Hello!

Posted by bartfull on 04 February 2014 - 10:45 AM

What they said! :lol:

 

But I just wanted to add that even though some doctors still claim that most folks with celiac are thin, that is not true. There are quite a few people with celiac who are overweight. (I speculate that becuase we aren't getting the nutrients from our food that we overcompensate by overeating. Sugar will make even a celiac gain weight.)

 

Here are the tests you should ask for:

 

tTG IgA and tTG IgG

DGP IgA and DGP IgG

EMA IgA

total serum IgA control test

 

Make sure you get copies of the test results and the ranges, then post them here so we can help you interpret them.


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#904918 Man I Was Bumbed!

Posted by bartfull on 03 February 2014 - 03:59 PM

Why not use Velveeta? It doesn't contain any corn ingredients. BTW, this isn't a "Coping with Celiac Disease" issue, per se. It is a  "Other Food Intolerance and Leaky Gut Issues" topic. Just saying. 

 

best regards, larry mac

Actually Velveeta DOES have corn ingredients.

 

Ingredients: NONFAT MILK AND MILKFAT, WHEY, MILK PROTEIN CONCENTRATE, MILK, SODIUM PHOSPHATE, MALTODEXTRIN, CONTAINS LESS THAN 2% OF SALT, WHEY PROTEIN CONCENTRATE, CALCIUM PHOSPHATE, LACTIC ACID, SORBIC ACID AS A PRESERVATIVE, SODIUM ALGINATE, CITRIC ACID, SODIUM CITRATE, CHEESE CULTURE, ENZYMES, APOCAROTENAL AND ANNATTO (COLOR).
 
Maltodextrin, scorbic acid, and cirtric acid are almost always sourced from corn. If I ate Velveeta I would probably wind up in the hospital.

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#904902 Like Button?

Posted by bartfull on 03 February 2014 - 02:11 PM

And I just liked Irish's post. One good turn deserves another! :D


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