marjean

I found out 3 years ago I had celiac and have stuck w/ the diet religiously..In November I became very sick and excess acid coming up. I lost 20 pounds in 2 weeks..My throat was burned and couldnt eat anything..went to a GI and was told I have no hernia, ulcers, tuimors, etc. butthat I have Gerd..Im trying to stick w/ the Gerd diet, but he has me on Lasprazole(twice a day)..I feel better somewhat, occasionally having problems swallowing. I am wondering what vitamins I should be taking for Celiac, seeing as I was told no vitamins w/ Gerd. Also, I read on your forum that I shouldnt take Lansporazole for a long time, but he has me on it indefinatly..HELP!!

I have had celiac for a few years, and had it under control. Then I had what I thought was a asthma attack.I couldnt breathe at all. went to the dr and she said i have (had)pneumonia, asthma,celiac,fibromyalgia. started me on prednisone, biaxin,singular,and of course blood pressure meds. I bloated so much i couldnt eat. to make a long story short i lost 12 pounds in 10 days, very weak.vision blurry. so then she suggested mylanta 2 to get me to eat..i went to a different dr and he showed no tumors/etc in my throat and nose, chest xrays shows no pnemonia, heart good. but because of the acid reflux in my mouth(the acid was fillling my mouth extremely) caused my throat to be "raw meat" he told me to stay on broth. My stomach felt like it was in cramps, and I really felt like I was going to die. Then I was sent to a Gastriologists, and he said "eat,eat,eat" and couldnt believe I had been on broth for 4 days, prior to that I hadnt eaten food in about a week. He changed my acid reflux meds, and today --2 days later- my acid is almost gone, I can sllep more than 2 hrs(with head elevated), and am trying to get my weight up. I am having a upper GI in 3 weeks. I am trying to think what CAN I eat with both acid reflux, celiac, and fibromyalgia. Can I have Skippy Peanut butter(I believe thats gluton free)..but contains oils which I was told people with Gerd couldnt eat..I am getting tired of rice and white food..would broccoli, green beans be okay? what about the fruit? PLEASE help!!!

Jenny,

I did use one, it was Bob's Red Mill Baking Flour, and it was really awful......it does have bean flours in it, though, which I don't like.  

There is supposed to be an outstanding flour that you can use cup-for-cup - - Laura (Happy Girl on this forum) recommended it, you could pm her as I can't recall the name.....but it was really expensive for just one person who doesn't do a lot of baking, so I haven't tried it yet.  

You just gotta try this banana bread, it was fluffy and outstanding!    the blend of the white rice flour (I used Bob's) and the potato starch seemed to be the ticket.  (This is really big news coming from a person who is a basic failure as a gluten-free baker    )

I used Bobs Red Mill Baking flour, and mine turned out great. It says on the package to add xanthum gum. I used my grandmas recipe, and it was real moist. I also use Bobs in my pumpkin bars..they are great too, but man did they rise! Mustve been the xanthum gum!

I made banana bread using my grandmas recipe..Instead of the usual flour, I used Bobs Red Mill..It says to add xanthum gum to the flour. All the other ingredients stayed the same, and it came out great! Even my husband didnt see a difference.

Hi, all!

I find myself repeatedly reacting to meals that contain canned beans. After I determined recently that I was also reacting to the brand of chicken broth (Imagine Foods--labeled gluten-free and No MSG/No HVP, but I still react to it every time) that I often use in the same recipes, I expected no further problems with bean dishes, but that has not been the case.

Does anyone have a brand of canned beans that you use with no problems? I have tried Hanover, Bush's, Westbrae Organic, and Eden (although I can't prove that I had a problem with Eden beans, so I should probably try them again). I haven't tried Cento or Whole Foods 365 beans yet.

Thanks for any suggestions!

--Sarah

Tonight I was going to make chili..I read the ingredients on the chili seasoning.contained wheat..I pulled out my chili beans..said it contained chili powder. I called the company and they said "Oh, Yes! If it doesnt contain wheat, barley or rye on the label it is gluton free!" I said "Yes, but it contains chili powder." "well, It must be gluton free." So in other words, I guess any chili beans have gluton? As far as regular beans, I have had no problem and I use Bushs all the time..just no chili beans..