Lisa

After several trials and error, I have settled on Benzepril HCL.  I went through three other prescriptions due to hives and insane itching.

 

Living with Celiac Disease gave me the ability to trouble shoot a situation. I examined everything that went into my mouth on a regular basis.

 

I was taking a Fish Oil suppliment with my blood pressure meds and cholestrol meds.  Apparently, for me, it was reactive.  I stopped the Fish Oil and the itching left after about a weeks time.

 

Everyone is different, but hope this helps.  Getting old sucks!

 

If you doctor can't find a good fit for you, get a new doctor!

I just wanted to repost this. It looks as though this is an example like Peter was looking for. It isn't "hidden" in that they clearly state on their website that these flavors contain gluten, but you'd NEVER know if you only looked at the label. So, on the label, it is hidden. It may be rare, but it does happen.

That is old information, and their website is out of date.  Caramel coloring/flavoring and vanilla flavoring  are no longer considered to contain gluten.

Most jarred saurkraut sold in stores has gluten in it - or at least I remember being really disappointed 9 months ago when I had to get rid of mine because it had gluten, and then being even more disappointed when I couldn't find a safe brand... I haven't rechecked that though. 

 

Red cabbage is often contaminated too - I have a jar of Kiihne red cabbage in the fridge for hubby that has glucose-fructose from wheat (according to the label)... no idea if that's safe but I chose safer rather than sorry.

 

Hope you feel better

I have never seen jarred sauerkraut that contained gluten. Generally, it's just cabbage, water, salt, juniper berries and carraway seeds.

Running, this is your statement that other members have questioned:

 

We took a look at purdue's frozen chicken and made a shocking discovery. The chicken had been frozen in a broth that contained barley

 

..and have asked you to support your statement.  I would suggest you and your partner look for other options, such as the method of frying or oils.  Most people where I live use a seasoned skillet that is well used to cook every floury thing.   That gluten remains in the pan that can cause contamination.

 

Another thing to look into is that the longer you are gluten free, your reaction time will vary.  In other words...did you and your partner share a lunch  or a previous dinner, that might not have been 100% safe, and the response was after your evening meal.  I react amost 24 hours after I have been exposed to gluten.

 

No one is denying your illness, but your intial statement was a bit alarming, when Perdue had been a pretty good company for those of us with Celiac.  Although individuals nor companies are perfect.

I would be willing to bet that most of us have had a meltdown in the middle of a grocery aisle.  And then, you will get angry and then you will learn to deal with the cards you have been delt.  And soon, once you feel better, you will realize that it's not so bad after all.

 

It's a process.  It takes time and much is trial and error.  But, in the end, it's the road to good health.

 

Welcome!

Until there are laws and regulations, dining out will always be a risk.  But, once you know what you're doing and you make wise choices, there is no reason to deprive yourself of something that others enjoy. 

So the other night I( a ncgi) and my friend(celiac) decide to eat fried chicken. We cooked it the usual manner. The flour was rice flour and sorgum flour and we thought we were safe. Mere moments after eating we both start feeling horrible. We narrowed it down and discovered that the corn nor the rice were the suspects. We took a look at purdue's frozen chicken and made a shocking discovery. The chicken had been frozen in a broth that contained barley. We wee dumbfounded. So please be careful. The bag did not continue any allergy info and sadly there customer service was non-existing.

Was that listed on the bag?  If not, how do you know?

I reacted to almonds this past week and I'm still working on figuring out other possible intolerances. After I reacted to almonds, I noticed it became uncomfortable to wear my contact lenses, and eventually I'd have to replace them. It felt as if dirt was stuck to them, but no matter how much I cleaned them or soak them in contact solution, they were still uncomfortable. The discomfort was only relieved when I replaced them with a new pair. Today, I'm still having some slight discomfort, but I can't figure out what it could be. Is it possible I'm sensitive to something in my contact solution? I can't give up wearing contacts. I have terrible eyesight and my glasses are so heavy that it makes my ears hurt if I wear them too long. Or is it possible that when I react to foods, it does something to my contact lenses? Has anyone else experienced this?

I had the same problem.

 

Have you been prescribed a new medicine?  It sounds like an allergic rection.  If you are taking vitamines or any  unprescribed drugs, stop for a week or two and see how you feel. Drugs can interact, leaving the eye less hydrated or lubricated.  PM me if you prefer. 

Has anyone asked about you or your spouse about your medical history?  Do either of you have digestive or other issues.? It can be piece of the puzzle, as well.

You should eliminate dairy along with gluten.  Dairy can mimick gluten symptoms, until healing can take place.

 

Some people see relief initially and others, many months depending on the level of damage.  Please give it some more time, unless, of course you would like to go the testing route.  In that case he must continue to eat gluten until all tests are satisfied.

I guess I should be happy, a little over two years ago, before I went gluten free, my thyroid antibodies were high.  They never did anything about it at the time, however, I was having some symptoms I thought could be related to hypothyroid.  They checked the antibodies again, and the are within normal range.  I am still having problems that I would like to figure out, but maybe being gluten free for two years has helped stop me going into hypothyroid!  Thanks for listening

Sarah

Great News Sarah!  Whatever the reason.

I don't know what your symptoms are, but if you feel they are food related, keep a diary of everything you consume, and keep a eye on your symptoms.

 I'm sticking to my clean diet...I feel so much better. 

 

I, too, am not a fan of Enterolabs, for many of the reasons Irish quoted. Do you have a family history of digestive issues or other autoimmune disorders?

 

I think you are wise.  Your pursuit of  good health, will find your conclusions.  Welcome!

Ya know...I'm not a trend.  Nor do I expect a restaurant to cater to me, but  so glad when they do, or can or informed!  I am responsible for my life and what I put into my mouth....trend or not.

When I eat at a restaurant, it's my choice.  I don't put the weight of my health on the server, kitchen or management. They don't know the level of my awareness, nor would I expect them to be.  If I get ill, I accept the responsibility.

Eight years ago, when I began my gluten free journey...there was a vast nothingness of gluten free product, or awareness.  To say "we've come a long way baby" is an understatement!!!!!

I'm rather pleased.

Love the idea(s)! When I can drop two large pines from the yard...  YES, my plan as well.

Do look into an endo exam, as was mentioned earlier.  With a family history and personal history of digestive disorders/discomfort, it's always good , in the least, get an "inside look" to insure that there are no, more serious issues...or as a baseline test.   imho