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KikiB

Member Since 28 Sep 2012
Offline Last Active Aug 03 2013 08:13 PM
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Topics I've Started

Glutened In Restaurant

23 July 2013 - 10:38 AM

I'm not sure if this is the right section for my question....  I have been gluten free since last November.  My symptoms before Celiac testing were severe fatigue and muscle weakness, with nausea.

 

I've been gluten free since November.  I struggled a little bit in the beginning until I figured out that I also had developed a soy intolerance.

 

Last night I went out to a restaurant I haven't been to since going gluten free.  They have a gluten free menu and the waiter assured me up and down that they were very careful, blah, blah, blah.  My friend also ordered an appetizer off the gluten free menu and we shared our appetizers and he did not get sick.

 

I started to feel poorly after the appetizers.  Didn't eat much of my dinner.  And after dinner had to excuse myself twice to go to the ladies room.  On the second visit my body exploded. 

 

I've never had such a violent reaction before.  It was mortifying.  I had an out of town guest with me who got left sitting at the table alone.  And then he had to be driven home by someone who threw up in her hair because I couldn't get my hair out of the way fast enough.  By the grace of God I was able to drive him back to his hotel and get home before getting violently sick some more.  I'm missing work today and slept for about 10 hours (woke up 3 times in between).

 

I called the restaurant this morning to double check there was no gluten or soy in my meals.  There must have been cross-contamination, right?

 

Is this normal?  This is not how I reacted before to gluten or soy. 

 

 


Finding A Pharmacy And Pharmacist That Will Help

17 April 2013 - 11:42 AM

I'm so frustrated at the process of having prescriptions filled.  It seems like it's all on me to research online (can't always find information), tell the Pharmacy which manufacturer they have to order from.  I have always used Ralph's pharmacy and they couldn't be more clueless about the gluten issue.  When they order from the manufacturer that is not their norm, they turn around and charge me their out of pocket costs over my co-pay.

 

I just spent 45 minutes on the phone with my insurance company -- also completely clueless.  Brought me to tears.

 

Every time I get sick, it takes me almost a week to get a prescription filled.  Even when I was in the hospital in December and they wanted to give me some medication, they didn't know whether or not it was gluten free.

 

Are there any mainstream pharmacies that help people with gluten free prescriptions?  It's certainly not Ralphs.

 


Bob's Big Boy Red Relish Ingredients

24 January 2013 - 07:29 AM

Here is the list of ingredients for Bob's red relish. It looks ok to me, but I am new to this. Am I missing anything? Is it gluten free?


BOB’S RED RELISH SAUCE – 1 GALLON


INGREDIENTS: TOMATO PUREE (WATER, TOMATO PASTE), CHOPPED PICKLES, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SUGAR, DISTILLED VINEGAR, LESS THAN 2% OF: WATER, ONION*, ALUM, TURMERIC, POLYSORBATE 80, MOLASSES, NATURAL FLAVORS, GARLIC*, TAMARIND, AGED RED PEPPER, SALT, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES), XANTHAN GUM, SPICES, PROPYLENE GLYCOL ALGINATE, CARAMEL COLOR, FD&C RED 40 (COLOR). *DRIED.

Increased Sensitivity 11 Weeks In?

22 January 2013 - 03:02 PM

I've been gluten free for 11 weeks so far. One of the foods I have been eating since going gluten free is Amy's Rice Mac & Cheese. No GMO's no soy. I have it once a week for lunch -- except last week I did not have it.

Today I got queasy after eating, and 2 hours later the muscle weakness started to set in, along with the fatigue. My worst reactions to gluten and soy.

The box says made in a facility that processes wheat and soy.

Am I becoming more sensitive? Do people normally become more sensitive as they go along, instead of less sensitive?

Grass Fed Vs. Grain Fed Meat?

15 January 2013 - 05:59 PM

My sister suggested that grain fed beef would contain gluten. I haven't read anything about this. Do we have to worry about grain fed meats?