Here is a nice flavorful Jambalaya from my Paleo based catering,
1 tablespoon oil
1 chopped onion
1 chopped red bell pepper
1 tablespoon minced garlic
12 ounces andouille sausage, sliced (Aidells is Gluten Free and found in most walmarts)
2 package Miracle Rice
1 tablespoon Cajun seasoning like Big Axe Spice No Salt Black'N Jack
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
3-4 cups Pacific Chicken Bone Broth
1 tablespoon tomato paste
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
3/4 pound peeled and deveined medium shrimp 2 (Frozen pre cooked works great, or 12oz of Canned Crab or chopped up surumi)
2 tablespoons chopped fresh parsley to finish (Optional)
1. Prepare and pan dry the Miracle rice as instruction set aside in a bowl
2. Add the first 5 ingredients and stir cooking til vegetables are tender 5-7mins
3. Add in the Miracle rice, paprika, pepper, oregano, thyme, onion and garlic powder stir well cook another 2 mins
4. Then pour in the chicken broth, water, tomato paste, can of tomatoes stir well. Bring to boil, cover and reduce to low heat and simmer for 20mins
5. Add in your Shrimp/Crab, and Cajun Seasoning stir in and cover for another 5mins(I found I could sub a can of crab meat, or surumi)
6. Remove from heat let stand for another 5-10 mins then stir in the parsley and serve.
Extra 25% off your first order with Thrive Market http://thrv.me/gf25
Another almond Butter recipe,
Almond Butter Fudge
1 cup (240g) Almond Butter (The 8oz tub of my Artisan Blends works great for this)
1 cup (240g, Coconut Oil
1/4 cup (60g) Coconut milk (Canned)
1 tsp Vanilla or extract of choice
Stevia to taste, or a bit of maple syrup (Lakanto Sugar free can work)
1. Melt Almond Butter and coconut oil together
2. In a food processor or blender mix everything together.
3. Pour into muffin tins, or baking pan and refrigerate for 2-3 hours for it to set.
Few issues at the market with another baker showing trying to sell gluten free, she also does gluten foods in the same kitchen so I ended up in big debate. She has Made in a kitchen that handles gluten, wheat on all her stuff...but since she showed up my sales have dropped by half. Leading to even more stressful life. LOL my only purpose for living is cooking for others that require gluten free and helping out on this site.....like that is my primary drive in life aside from body building.
Redid the menu for my bakery, I started a dedicated paleo cooking page and trying to get more jobs in my chef area.....fracked up part is I had a cancellation on a pork stir fry...and been stuck with the ingredients for 3 days now no one even taking up on the offer for a free meal.....from a chef perspective this is the BIGGEST hit to my self esteem and confidence in my cooking.....makes you extremely depressed.
Family should be helping me to pay for this surgery for my tooth in September, so I need to hold out til then with this dang infection. thing has the most random flares.
Months of working on getting 2 out of the 3 freezers got to work without any issues.....I have a bit under $1000 invested in them...not bad considering their prices are $1200-$2000 each new...just a tad depressing to have to keep working on them.
Dairy Free ice cream catering should be starting soon at the market as soon as I can afford that dang health permit for that part of the venture.
I have discovered a few odd things with my gut recently,
1. I have a Slight allergy to olives still, I tried some olive oil and had light tightness in the throat, numbing of the mouth.
2. THIS one is odd, Caffeinated coffee flares my UC slightly.....De Caf does not bother it...then I tried caffeine pills...no probably SO the assumption is that perhaps the unwashed plain coffee has more acids? Decaf normally goes through a soak or wash and I am thinking this neutralizes something that is setting off my UC. Regardless I am happy that I can still have my coffee and caffeine
Now if only I had more balance to my life REALLY annoying with money issues as of late.....stuff I do to get by is slowly getting to me.
Hi. I'm Celiac and ex-Forester and considering starting a touring company specialising in safe and fun travel for Celiacs. This would be exclusively in beautiful South Africa, Western Cape (home of Cape Town, Table Mountain, big 5 game reserves, beautiful beaches, the garden route and so much more). I'm planning to open in about a year and just want to find out if there would be interested in such a concept as I am only in the research stage at this time? If you would be interested, please also state your country for research purposes. Thank you in advance.
First off, I am not depressed or suicidal just have a messed up perspective.
I have enjoyed life for awhile recently without worry, and stress. I have this perspective, I have a infection that is getting worse, drugs do not stop it, and I can not get surgery due to money. So I life life to the best trying to bucket list on a budget knowing I could die any day when it spreads to lymph or blood and reaches my brain or heart. I die naturally life insurance will pay my funeral, my will ensures that those close benefit from my belongings, my funeral is planned out wonderfully in it, and I will no longer stress my family with having to pay up for my living expenses. I just feel more freedom with the whole "I am going to die soon what does it matter" perspective and live life trying not to think of how I will feed myself next month, or what the market will be like, etc.
Life summary, bakery has sucked recently, local stores carry gluten free goods, and price wise I can not beat, only 2-3 customers will pay premium for my fresh baked goods. My food, supplement, and living expenses exceed disability and bakery income by $200-400 a month. My family is helping but I am a burden, but try to help out where I can. I have Ulcerative Colitis...look up the long term aspects for that ....yeah.
My diet is very limited, I have to eat blended liquid soft meals 2 times a day, only one semi solid meal. I love cooking for others and catering at just above my cost....I look forward to doing it gluten, corn, dairy, grain free....because I can put some to the side like meats,...and chew it and taste it making sure it is right before having to spit it in the trash knowing I can not digest it or the spices will flare my UC.
My whole food truck dream, well we now have 2 other food truck here in town....non gluten free but they would still limit customers and I can not compete locally price wise...but oh well I can not find a investor, I am broke, no credit......yeah.
My most enjoyable thing every day is helping people here on these forums, like literally it is so great knowing I at least can still help people and serve a use to society. Also I enjoy creating flavors with extracts everyday and looking forward to food holidays.
Social Anxiety and Introverted nature have gotten worse....like I require headphones to leave my safe bubble, and I have to be alone in my house for extended amounts of time to recharge. Time limit outside my home is like 4-6 hours before I start feeling anxious/cornered.
I am torn in life, I can sell some stuff and assets I have, and go 3 ways. I have one shot this year at this and have to make the choice.
1. I can fix this tooth...have miserable days without that live life for the moment knowing I will not die soon but later for autoimmune complications or random anaphylactic shock, budgeting with money slowly driving my family into the ground.
2. I can buy a motor cycle and share it with my dad, and knock one off the bucket list. Gain feeling of freedom, and save on gas money for grocery store runs.
3. I can buy some catering equipment and try to further my business in a semi futile manner and see if I can get investors for the truck showing off my skills. Perhaps flip my life?
People sometimes ask what they can do with my Artisan almond butter. I came up with a pie recipe that can be used in any of my crust or your own. Depending on the type of almond butter you use you can get different flavors. Pictures are my Cheese Cake Almond Butter with Chopped Pecans, This is actually Sugar free and Keto with my Pastry Crust.
1x 4oz tub of "Name Omitted to avoid self promotion" Almond Butter (Might try with normal Almond Butter not as epic but should work)
2x Large Eggs, ROOM TEMP
48g (1/4 cup) Erythritol like Truvia/Pyure
1 tsp Vanilla
1/2 Cup Lakanto Sugar Free Maple or Maple of Choice
2 tbsp Nutiva Butter Flavored Coconut oil
1 Cup Filling (Chopped Pecans, Walnuts, Cookies)
1. Preheat Oven to 350F
2. Mix all ingredients but the filling, then fold in the 1 cup of add ins
3. Pour into your pie crust and bake for 50mins
I have created a pie crust before with almond flour, but it was more of a gram cracker. This time playing with one of my favorites, coconut flour, I have created more pastry like crust.
98g (3/4 cup) Coconut flour (Nutiva Organic is the best for this)
48g (1/4 cup) Erythritol like truvia, pyure, or now foods blend avoid swerve for this as granular worked best
1/2 tsp salt
1 tsp vanilla
7tbsp Nutiva Butter Flavored coconut oil melted.
2 large eggs room temperature (must leave out to get to room temperature or the oil will harden.
1. Preheat oven to 350F and lightly oil a pie pan
2. Mix dry ingrdients in a bowl
3. Combine eggs and liquid ingredients in other bowl and mix well then pour into the dry and mix well
4. Put dough into pie pan and using your fingers and hands work it out evenly spreading it to form your pie crust.
5. Bake for 10-12 mins
6. Take out of the oven and using the back of a spoon or spatula press the crust back down into the pan.
NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping.
Thrive Market http://thrv.me/gf25
So I was also bidding on this nice impinger oven, I held the high bid by a miracle for almost 20 days, I also had a heated cabinet, a convection oven, and a nice deli case. See I was planning on doing sheet pan meals in the impinger and doing a gluten free/paleo meal delivery service and using the deli case in my bakery. Had customers lined up and everything. LAST 3 hours of that auction, bunch of people came out of no where and started throwing money on everything like crazy. I actually broke down crying when people started throwing 3k+ at the ovens. Like really crush my dreams of getting of disability and being able to work full time time cooking for people.....in the end I got nothing but life beating me with a newspaper like a dog shivering in the corner. Still debating getting a smaller oven for that meal prep thing but will be limited to 4-6 customers a day. And that deli case would be wonderful investment....gg life
After strict elimination diets, etc. I Have learned my almost daily diarrhea since my gluten exposure months ago is not food related...though I did learn if I do not eat constant coconut flour, and high potassium foods....it goes completely liquid spray. What I did find....it is a flare from my UC to a die off caused by a immune supplement I am taking for my infection...assuming it is causing die off and D. I did stop it by accident missing a day to discover the D went away....but my infection went from white/clearish fluid to dark yellow thick stuff in 24 hours then back to white/clear with a bit of blood when I resumed......SO I can not stop it. either slow the progression of the infection til I can pay for the surgery in October and live with diarrhea or no diarrhea and chance it spreading and killing me .....yeah easy choice right.
I am selling a bunch of old appliances, games, guns, furniture, scrap metal, etc. to fix those damn freezers. Over all good deal you know even if broken, they are used about 800-1200 new in the 2600range and I got 2 for 300....one has a burned out overload panel on the compressor a 200-300fix the other seems to have a freon leak or a bad sensor, a simple 50-75 fix.
Getting a DNA test done to track down my blood family...being adopted with all these health issues...I need answers. Hopefully some blood relative is in the registry.
This site really gives me a place to feel useful, and build up my karma points (need to cash these in soon), but sometimes I feel like a cross of Dr. House and Sheldon Cooper .
One wish I keep on having, dear lord send me a philanthropist sponsor for my life or let me when the damn lottery
Van's Foods is voluntarily recalling approximately 1,584 cases of Van's Gluten Free Waffles with a lot code date of #A640234710–WL2, BEST BY AUG 22, 2018 and UPC CODE 8994730206. The products were distributed solely to food retailers in Arkansas, California, Colorado, Georgia, Illinois, Michigan, New Jersey, New York, Pennsylvania, Texas and Wisconsin.
The products are being recalled because a limited number of the wrong packaging were used during the production of Van's Belgian Waffles. The product inadvertently packaged in the Van's Gluten Free Waffle box contains gluten and undeclared milk. People who have an allergy or severe sensitivity to milk or gluten run the risk of serious or life-threatening allergic reaction if they consume these products.
To date, Van's Foods has received no reports of illnesses or adverse reactions associated with the effected products, which was ordered and shipped to retail customers as Van's Belgian HS WF, Item number 30201, Product Lot #A640234710–WL2, BEST BY AUG 22, 2018. The effected retail packages are labeled as Van's Gluten Free Original, Item number 30206, Product Lot #A640234710–WL2, BEST BY AUG 22, 2018. No other Van's branded products are affected by this voluntary recall.
Van's Gluten Free Original
BEST BY : AUG 22 2018
Van's Belgian HS WF 12/8
BEST BY : AUG 22 2018
*Van's Gluten Free retail packages with a code containing WL1 are NOT subject to this recall.
Consumers who have purchased these products or have questions are requested to contact Van's Consumer Relations department at 1-866-886-8456 for additional information and/or reimbursement.
News media and health department officials who have questions should contact Caroline Ahn at 312-614-6047.
Idk if this is the correct way to ask a question on here but I couldn’t figure it out lol but I was diagnosed with celiacs disease about 2 and a half years ago and I have been okay since then I have been what I thought has been a completely gluten free diet and am really good on stayin on top of my diet but I have recently been getting vertigo and a burning feeling in my stomach as well as bloating! I don’t get diarrhea just serious bloating and abdominal pain! I’m always having some kind of issue and want help because it’s horrible and painful. I am tryin g to cut dairy out of my diet because I am lactose intolerant but not bad, but this is just now happening. Anyone else getting symptoms like these?:/
So I have been needing some new freezers for my bakery, I won some nice merchandising freezers at a auction house for a going out of business sale. They are higan dias, nestle icecream upright window ones. Well this auction house had other freezers listed with "good for parts" these were listed as a working freezer. I got two of them less then $150 each. Got them in and bam both are dead...one does not even cycle hte compressor...the other does not cool. God I know life hates me but my bad luck is getting to the retarded level quick......and yeah no warranty or guarantee they work so I am screwed....hours driving, stuck in traffic for a hour due to highway wreck closure, and time spent wrestling the 229lb monsters into my building then this....
Trust Express Inc. is recalling Kamy brand Salad Dressing from the marketplace because they contain milk and wheat which are not declared on the label. People with an allergy to milk or wheat, celiac disease or other gluten-related disorders should not consume the recalled products described below.
The following products have been sold in British Columbia and Ontarioand may have been sold in other provinces or territories.
Code(s) on Product
BAT NO: 230-11-07-79
Best before: 02.2019
6 260129 410010
BAT NO: 210-11-07-67
Best before: 02.2019
6 260129 410034
The food recall warning issued on March 28, 2018 has been updated to include additional product and allergen information. This additional information was identified during the Canadian Food Inspection Agency's (CFIA) food safety investigation.
Phoenicia Group Inc. is recalling Durra brand seasoning products from the marketplace because they may contain sesame and wheat which are not declared on the label. People with an allergy to sesame or wheat, celiac disease or other gluten-related disorders should not consume the recalled products described below.
Code(s) on Product
6 251136 007096
6 251136 001124
6 251136 007133
6 251136 007133
6 251136 014896
6 251136 014896
As many know I run a small gluten free cottage bakery, on Main St. in a shared building with a store next door that I help out at to keep rent low that does machine work. Anyway one of the rules that came about for that store several years ago was NO gluten products allowed inside...this came about after a worker poisoned me....that is another story. Anyway this being market season and me having to do hand rolled cheesy bread all day. I take a break to go next door and tell them the menu for the lunch I would be fixing them (I cook and serve lunch as a chef their for everyone again to keep rent low and PREVENT gluten foods and contamination from being brought in). Anyway, I walk over there and one of the workers...walks in with a motha fracking hoagie sandwich....like REALLY. I flip on him, about the building being a dedicated safe place, and I do not need him glutening the place after eating it and touching everything I might handle....then flip on him with a rant on if I touch something then do not wash it all off then make a customer sick.....would you pay the law suit?.....what if you make me sick....do you KNOW how much money I spend and time I spend cooking so you guys do not bring that s$#& in here? I fix you meals so you do not bring that poison in here.....his response...."It is just a sandwich" Yes and it is bloody poison to ME that has corn and GLUTEN in so your chancing me with a allergic reaction also. How would you like it if I handled rat poison before cooking your lunch...or if I was having to pull poison ivy then touching around your chair, the doors, knobs etc. THEN he goes and PUTS it in the fridge.....NEXT to my snacks, a OPEN sandwich....I flip and just leave. I was so close to just punching him.
In Part 1 I mentioned many of the GI issues diseases I think this might help and have seen it help.
But most people only think of an “official diagnosis” and not co-morbidities in the same person.
Treating your Vitamin deficiency lets you treat your co-morbidities.
It is known as a 2ndary diagnosis in Sjorgen’s diesease as Pellagra has also been diagnosed
with SJD for example.
Despite the conditions responding to Niacin(amide) --- Pellagra was still considered the 2ndary disease.
This is more common than people realize often.
You hear often “you” the average person doesn’t need to take a Vitamin but if you are reading
this blog you are not average. People with Celiac disease and other GI problems are known to be
low in a range of Vitamins.
See this link for appropriate supplementation with a celiac diagnosis.
Niacin(amide) was not mentioned in this study but should be added/studied since
B-Vitamins are known to help Celiac’s.
At 58% co-morbidity of Pellagra in Celiac’s there is better than 50/50 chance your symptom’s
can be in remission in 6 months? If you are ONE of the many Pellagrins being diagnosed as Celiac disease today.
Gluten free works actually summarizes this topic well.
But still people are afraid to take a water soluble Vitamin that is known to help digestion problems.
Are you Afraid of a Vitamin? You needn’t bee! Praise bee to God!
I must always say *** This is not medical advice and should not be considered such. Results may vary.
Always consult your doctor before making any changes to your medical regimen but it helped me.
And I think it can help you too and why I share for “Sharing is Caring”.
2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things” this included.
Posterboy by the Grace of God,
*****Addendum I mean this to be some kind of “Opus”. My story! Yours might be different.
Now the onus is on you to try?
What you can do is urge your doctor to have you tested for Pellagra (though I doubt very seriously
you will test low). See this posterboy blog post that explains the difference in Primary and 2ndary Pellagra.
Anyone who eats a protein rich diet will not test low enough to be diagnosed as a Pellagrin
at least in the Western world.
You have bee near death, an alcoholic or homeless to be diagnosed as a Pellagrin today or
maybe an alcoholic homeless fellow who has severe Psorsias. . . might test positive for Pellagra
if they knew to test for it.
And why it usually shows up in war torn areas today because protein is limited in war. (and Alcoholics)
as seen in this House MD episode on Celiacs called Forever because Alcoholics have poor diets and
thus low in protein in their diets.
What needs to be done to change this oft over looked fact is a study with Niacin to see if it helps Celiac’s.
See here where other B-Vitamins were shown to help Celiac’s.
this study was only as to how it (B-Vitamin supplementation) effects homeocysteine levels in people
diagnosed with Celiac disease.
Not if taking a B-complex or specifically the Niacinamide version of Niacin could help treat or
alleviate gluten antibodies in Celiacs with cross contamination.
A double blind study would have to be done but could be effectively tested with some time and effort.
This is only antidotal information with no confirmed medical research unless someone else takes the
ball and runs with it.
Plumbago you come to mind. But it doesn’t matter who it is.
The time has come to test this hypothesis to see if it is a “working theory”. I only know it helped me
and helps other I give the Vitamin B-3 as Niacinamide to . . . up to and including people who have
had an official NCGS diagnosis. Which tells’ me it would help other Celiac’s too if they would try it
(Niaciamide) 3/day for 6 months.
Note: No Follow up is done at two years to see if they are in remission after cross contamination
or if they have adhered strictly to a gluten free diet. But their clinical outcomes (symptom relief) appear
to greatly improve at 6 months including re-introducing problem foods such as dairy which they now
tolerate without GI distress.
I have tried to be a witness to what I have experienced.
(I speak as a man) that no other person Pellagin being diagnosed as Celiac disease instead would be
in the dark about this fact.
Romans 10:13-15 King James Version (KJV)
13 For whosoever shall call upon the name of the Lord shall be saved.
14 How then shall they call on him in whom they have not believed? and how shall they believe in him
of whom they have not heard? and how shall they hear without a preacher?
15 And how shall they preach, except they be sent? as it is written, How beautiful are the feet of them
that preach the gospel of peace, and bring glad tidings of good things!
When you get the right/correct diagnosis (if Pellagra is correct/parent diagnosis) it’s unruly child
Celiac will get better.
See this posterboy celiac.com blog post.
I only know it is a devastating delay. To ignore one disease at the expense of the other.
quoting the celiac posterboy again
“A differential diagnosis is one of the best standard of medicine rarely practiced today and how
specialists decide between competing diseases like UC or Chron’s or IBS or Celiac Disease and
if I am right Co-Morbid Pellagra now forgotten for 75+ years since the “War on Pellagra” is now over
according to medical professionals’ but sadly the battle rages on for at least for the potential
3 Million American’s who are now being diagnosed as Celiac disease today instead.”
AS someone who has had BOTH Celiac and Pellagra. I can tell you that it can be difficult to tell them
apart sometimes (most times).
What we fail to understand often with any diagnosis there is continuum of disease/symptoms.
Yet we think of them as separate diseases Right?
I have unwittingly become the Celiac and Pellagra Posterboy .
Learn from my mistakes!
I have made too many (mistakes) to count.
Take as much honey (knowledge) as you can from my mistakes so bad (lack of knowledge) health
will not sting your quality of life.
So let’s say. Today they find a miraculous cure for Celiac disease or NCGS. . . it would take on average
17 years for doctor’s in Clinical settings to apply these technique’s to eradicate new Celiac
cases/diagnosis’s from occurring.
Now in this hypothetical case (which doesn’t exist yet or does IT? As a differential diagnosis
the answer is a definite YES) it would take another 17 years on average for doctors if they knew
today that Pellagra (which they don’t) can mimic Celiac disease in a Clinical setting.
But one does exist (it is not hypothetical) – a cure for Pellagra exists today. It has in fact existed
for 100+ years and still doctors don’t recognize it today.
I share/write these posterboy blog post’s so that others might not have to suffer the same things’
I have again in the future someday. . . I pray soon!
Now that you have the knowledge of my experience what will you do with it?
Every hour/patient/person matters.
And why I have tried diligently to educate other Celiac’s of this maddening fact.
All those who have ears to hear may they listen!
Feel free to read all my posterboy blog post’s if this pique’s your curiosity/interest but there
is only so much in a/one blog post than can be explained but it really Is not necessary
or visit the website/blog in my profile where I have told the same story hundreds of time that
ONE fellow sufferer like myself may/might be helped by the same wisdom, I found God being my help,
when I learned Pellagra and Celiac disease are Siamese twins and separating one
(supplementing one to death) will kill the other (cause the other to go into remission).
And I believe you can too! Praise bee to God!
2 Corinthians (KJV) 1:3,4
3) “Blessed be God, even the Father of our Lord Jesus Christ, the Father of mercies,
and the God of all comfort;
4) who comforteth us in all our tribulation, that we may be able to comfort them (fellow sufferer)
which are in any trouble,
by the comfort wherewith we ourselves are comforted of God.”
Posterboy by the Grace of God,
A simple self-test is to prove this works for you and your friends.
It is to take Niacin as NIACINAMIDE usually one 300 count bottle is enough for a 3month supply.
I call it the NIACINAMIDE CHALLENGE.
You and a friend/family member begin taking it at the same rate.
Whatever that rate is – is fine.
But it needs to be at the same rate – consistently.
2/day or 3/day works (i.e., with each meal) works for most people.
If so two things will happen for you/them (if Pellagra is indeed Co-Morbid presenting
as Celiac Disease) then you/they will begin BURPING for the first time in years and years
(if at all) and their stool will begin to SINK to the bottom of the bowl.
***Not twenty minutes after eating something with bloating or burping with carbonation/soda
or beer etc. but BURPING 2 hours after a meal without the bloating you used to have.
It will start slowly and then be your new normal. The burping within a month of each other
will match up with your stool beginning to SINK where it did not before (or it did for me).
A witness of two is “true”.
Usually it takes 3 to 4 months taking the Niacinamide 1/day to notice these results
Usually it takes 2 to 3 months taking the Niacinamide 2/day to notice these results
Usually it takes 6 weeks to 2 months taking the Niacinamide 3/day to notice these results
If these are your results then together ya’ll have completed a self-test to confirm Pellagra was
causing your GI problems.
If it is the Vitamin making the difference your GI symptoms’ will improve. It is as simple as that.
I would recommend a 6 months regimen for most people. Two 300 count bottles equal
$50 Dollars worth of a B-Vitamin.
As I called this an open a letter to the many GI sufferers etc.
It doesn’t matter what part phase (spectrum) of the disease you are in it will (should) get better.
GERD, IBS, UC, NCGS or even Celiac disease if (low Niacin(amide) was the cause) you will have a
cause and effect reaction.
If you had Pellagra Co-Morbid and your GI improves with supplementation.
This almost always works if you are not now taking PPI’s like Nexium or Prilosec etc. . . .
If you are taking PPI’s then your “Way Back” may be a little longer but the trip back is the same.
****Again this is not medical advice but it is too cheap not to try and see if it works for you . . .
I have found it work for others.
****Note: I am only reporting what medical journals have concluded. It is just not well understood
today one disease is being diagnosed as the other because it can take a generation for this knowledge
to filter down to the clinical level.
Again a “Witness of Two” – you Both having the same reaction to the Vitamin proves Pellagra
was causing your symptom’s and the doctor’s don’t recognize it today in a Clinical setting.
The Journal of Psychosomatics says its well and I can’t say it better.
quoting the abstract
Pellagra: An Old Enemy of Timeless Importance Author links open overlay panelThomas M.BrownM.D.
Show more https://doi.org/10.1016/S0033-3182(10)70668-XGet rights and content
“In the United States, pellagra is infrequently reported. Yet this disorder does occur among
The author seeks to clarify diagnosis and treatment.
The author describes various presentations and effects of this disorder.
Knowledge of classic and atypical presentations can assist in making the diagnosis.
The author presents two cases of pellagra that exemplify the classic and atypical presentations.
The typically robust response of the disorder to physiologic doses of niacin
can assist in confirming the diagnosis.”
*** This is not medical advice and should not be considered such. Results may vary.
Always consult your doctor before making any changes to your medical regimen.
But I am your witness people, have and do get better using this technique realizing a mistake
has been made in your/their diagnosis. It is the time honored medical
“Second Opinion” AKA a Differential Diagnosis.
Isn’t it about time to see if supplementing with Niacinamide will help your co-morbid Pellagra
symptom’s to see if your Celiac disease diagnosis was arrived at in error – no matter well intended
has keep you from getting better from Pellagra.
Quoting an old friend J. Dan Gill when he talks about the power of Truth to Free us!
Where/when he (Dan) talks about the difference between Truth and Error.
“The Truth is Always Better
The Truth, whatever it is,
Is always better than error,
Whatever it is.”
By J. Dan Gill
The truth is when an error/mistake is made. Admit it and move on to the correct/better
diagnosis so you can then get better!
And we have known how to treat Pellagra for a 100+ years but this generation having not
seen it in their lifetimes have forgot how to diagnose it! When they see it in its earliest forms. ..
they do not recognize it in a clinical setting anymore!
Those that have ears to hear? Listen! You can get better from Co-morbid Pellagra.
SADLY! Few listen. But some (Celiac’s) have heard (listened to) the good news that
Pellagra is reversible and have gotten better. Don’t be the Last!
****Again this is not medical advice but it is too easy, simple and cheap not too try
and see if it works for you too!. . . I have found it works for others. . . not already taking a
Proton Pump Inhibitor (PPIs) like Nexium or Prilosec etc . . .
Praise bee to God! To those who have listened and got better!
Just trying to help those still suffering (I believe) unnecessarily.
2 Corinthians (KJV) 1:3,4 3) “Blessed be God, even the Father of our Lord Jesus Christ,
the Father of mercies, and the God of all comfort; 4) who comforteth us in all our tribulation,
that we may be able to comfort them which are in any trouble, by the comfort wherewith
we ourselves are comforted of God.”
Posterboy by the Grace of God,
2 Timothy 2:7 “Consider what I say; and the Lord give thee understanding in all things” this included.
La Cocina Dyck is recalling La Cocina Dyck brand Tamales from the marketplace because they contain wheat which is not declared on the label. People who have an allergy to wheat, celiac disease or other gluten-related disorders should not consume the recalled products described below.
Code(s) on Product
All lot codes where wheat is not declared on the label
7 36211 18527 3
All lot codes where wheat is not declared on the label
7 36211 18517 4
What you should do
Check to see if you have recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.
If you have an allergy to wheat, celiac disease or other gluten-related disorders, do not consume the recalled products as they may cause a serious or life-threatening reaction.
Had a scare few days ago, I thought I developed a almond intolerance, ended up being I can not eat raw almonds that I just chew and eat, roasted I can make into butter or chew and they turn into a "mud" that sinks, raw tend to turn into a floating gritty irritating paste that causes purging, almond flour is fine if baked or soaked over night before being used in a porridge.
I am feeling more motivated about my dream gluten free food truck, paleo menu, seeking a partner to fund and do the paper work side while I just cook and manage the truck. Fundraiser for it never made a dime.
Farmers Market is starting....having some issues, will not be bringing my diary free icecream machine to the market or getting my permits for the first month do to a 4 week probationary period. I am doing the gluten free baked goods, mixes, and almond butter.....frankly I was told I was not welcomed there, that "People come to the market not for the over priced okra but for the experience of shopping at the farmers market" and that my autistic nature of nervous pacing, worried looks, the occasional panic attacks, etc. takes away from the market experience. Other vendors have complained that they think I scare off customers and prevent repeats while not offering much to benefit the market.....
My almost daily D since my last gluten exposure is undoubtedly and regrettably triggered by drinking a bunch of coffee in the morning, I went decaf over a year ago...but now it seems within 2 hours of drinking my 2nd cup in the morning I am on the toilet. I think it is flaring up my UC. NONE of my other gluten symptoms are present so it is just a UC flare....I will try using weaker coffee over the next month, but removing the daily coffee is something I am going to put off for a month til my life is more stable....dealing with the market stress without that comfort could prove to be quite bad.
Infection is being annoying have to drain it daily...and 2 other teeth are giving me issues. I might have to try to see a dentist sooner then later and at least get some damage control done. One tooth cracked last night, I have another with a amalgam filling...with a cavity in the side that is oddly causing my cheek next to it to turn white and blister....was told I need to see a specialty dentist ASAP something about it not being sealed anymore? Fundraiser for it....never got much and my dedicating so much to it each month has gotten my tooth fund to just 140 so far....
In need of a new freezer.....I keep on getting out bid or having issues come up...lost 6 yesterday to one asshat at a auction house sale. I was going after one...almost had it real cheap, he just went over my budget....then proceeded to double my bid on 5 other freezers.....I have NEVER wanted to punch someone that much in a long time. He is obviously a reseller....and a sadist.
I am honestly to the point where I was and am considering buying 6+ cases of Julian Bakery bars...getting several weeks worth of meds together, liquidating assets and buying a motorcycle to just ride and go road trip frack it all....Need a vacation from life lol.
Phoenicia Group Inc. is recalling Durra brand Mansaf Seasoning from the marketplace because it may contain sesame and gluten which are not declared on the label. People with an allergy to sesame or who have celiac disease or other gluten-related disorders should not consume the recalled product described below.
Code(s) on Product
6 251136 007096
What you should do
Check to see if you have recalled product in your home. Recalled product should be thrown out or returned to the store where it was purchased.
This recall was triggered by Canadian Food Inspection Agency (CFIA) test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.
The CFIA is verifying that industry is removing recalled product from the marketplace.
Lemon Ricotta Scones
(gluten free, sugar free, grain free, dairy free, Keto)
2 1/2 cups (280g) Almond flour
1/3 cup Swerve Granular Sweetener
1 tbsp baking Powder
1/2 tsp salt
Zest of one lemon
2 large eggs
1/2 cup Kite Hill Ricotta
1/2 Tsp lemon extract
Lemon Glaze 1/4 cup Swerve Confectioners
1 tbsp Lemon Extract
Amusingly leaving out binders on this makes them a bit crumbly and is the perfect texture for scones and a great gluten free treat.
1. Preheat oven to 325F and line a baking sheet with parchment paper
2. In a large bowl whisk together almond meal, sweetener, baking powder, salt, use a sift to sift out into the bowl again and whisk in zest
3. In a separate bowl mix the eggs, ricotta, and lemon extract.
4. Combine the ricotta mix into the flour mix and stir until dough is well combined.
5. Divide the dough in half. and pat into two 6" diameter circles on the parchment paper lined sheet.
6. Cut each into 6 wedges with a dough knife or butter knife using a spatula you can spread them out on the pan a few inches apart
7. Bake around 25mins until golden brown and firm
8. Let cool and whisk the powdered sweetener and lemon juice and drizzle over the cooled scones.
http://thrv.me/gf25 For 25% off your first order.
Pina Colada Pie
1 Pie Crust (I suggest the gram cracker version of my gluten-free Pie Crust)https://www.celiac.com/blogs/entry/2146-grain-free-pie-crust/
1 Can Full Fat coconut milk
1 20oz Can Crushed Pineapple in natural juice
1 tsp Vanilla Extract
2 tbsp maple syrup
dash of salt
If you want it a bit more stable I suggest adding 2tbsp of coconut oil
1. Place all ingredients but the crust in blender
2. Blend well.
3. Pour over crust and place in freezer for at least 4-6 hours for optimal texture, and cut. Note if frozen over night it sets up a little hard but is just as tasty and can be eaten like a pizza.
6 years ago I started having anxiety. Over time it got worse. Then came depression. I was treated with 50+ medications, a year of ECT treatments. Nothing helped.
4 years ago my doctor at the time thought I might have celiac's disease. At the time I did not have health insurance, and could not afford to see a specialist.
2 years ago I was diagnosed with celiac's disease.
Since going totally gluten free. My depression is gone, and my anxiety is better. Adding vitamins and suppliments to helped due to malabsorption. Adding daily exercise helped.
Dispite all of this, a small amount of my symptoms still exist. When I mention these to my PCP, and ask if the symptoms are possibly from other things. Example: hypothyroid, fibromyalgia, chronic fatigue syndrome, perimenopause, PMDD, or other mental illnesses. She has no idea what to say to me. Usually it is "try this new medication for a while and come back". That medication doesn't help. I have crazy side effects. Because it is used to treat something I don't have.
Does anyone else relate to this?
How do you get your doctor to recognize and help what is really going on with you?
What helped, and what did it treat?
Any suggestions for anything I mentioned?
I was diagnosed w/ celiacs a year and a half ago. I have so many symptoms possibly related to other autoimmune diseases and other possible medical issues. That it has been so hard for me to recognize that they are most likely related to my celiac's disease.
10 months ago I started having skin issues. First it was dry itchy skin. Figured related to my thyroid. They I started breaking out on my face. I thought "I have acne for the first time in my life?". They a small skin lession under my breast. I it was a burn scar from hot oil.
7 months ago my skin issues on my face started spreading and getting worse. My PCP diagnosed me with eczema. Treated me with hydrocortison. 4 months ago my skin issues got worse. Darkening of skin areas affected. Dry flaking skin. Very sore and itchy.
2 months ago my PCP gave me triamcinolone to treat eczema. Within 2 days my skin issues were gone. Only this cream is very strong and you can not use it for more than 7 days, or it will thin your skin. I stopped it after 7 days, and within 24 hours my rash that looked like acne started coming back. The next day I noticed my neck was hot and itchy. Looked it the mirror, and it was red and swollen. Looked like hives. Took a benedryl, and it went away.
Yesterday, my PCP told me Dermatitis Herpetiformis, or Duhring's Disease might be causing this. This is caused by an abnormal immune system response to gluten. Diagnosed by having a skin biopsy. Treated with Dapsone, an antibiotic, and gluten free diet.
My symptoms are not exactly as I have read about, and pictures my doctor showed me are a little different.
Also, I have been using coconut oil to treat dry itchy skin. If allergic to it, it can cause contact dermatitis. I guess this is also a possibility.
Has anyone else had Dematitis Herpetiformis?
If so, what were your symptoms? What helped? Did you have a biopsy? How long did it take to go away? Did it come back?
Piggie Park Enterprises Inc. is recalling Maurice’s Southern Gold BBQ Sauce Honey manufactured in the past two years (March 11, 2016 thru March 11, 2018), because it contains undeclared wheat and soy. People who have an allergy or severe sensitivity to wheat or soy run the risk of serious or life-threatening allergic reaction if they consume these products.
Maurice’s Southern Gold BBQ Sauce Honey was distributed Nationwide through our Flying Pig shipping service; in GA, NC, and SC through our retail partners; and also at our retail stores in SC.
The product comes in an 18oz, clear plastic bottle with an expiration date before 3/12/20. The expiration date is located on the bottom of the bottle. If the bottle doesn’t contain an expiration date, then the bottle is included in this recall. The bottles have a UPC of 0 75616 54332 6.
No illnesses have been reported to date in connection with this problem.
The recall was initiated after it was discovered that the powdered honey used in making the Maurice’s Southern Gold BBQ Sauce Honey contains wheat and soy, and it was not properly disclosed on the ingredients labels.
Consumers who have purchased the 18oz bottles of Maurice’s Southern Gold BBQ Sauce Honey are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 1-800-628-7423 M-F 9:00 AM - 5:00 PM Eastern Standard Time.
Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten.
The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.
Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response. "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
The research was funded by the National Institutes of Health.
Read more at: Sciencedaily.com
Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown. To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease.
The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016.
The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location.
This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries. The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.
Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
3 cups ripe fresh tomatoes, diced
1 cup shredded green cabbage
½ cup diced yellow onion
¼ cup chopped fresh cilantro
1 jalapeno, seeded
1 Serrano pepper, seeded
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 garlic cloves, minced
salt to taste
black pepper, to taste
Purée all ingredients together in a blender.
Cover and refrigerate for at least 1 hour.
Adjust seasoning with salt and pepper, as desired.
Serve is a bowl with tortilla chips and guacamole.
Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.
You need to avoid wheat, rye, and barley, including malt. It is best to avoid oats and dairy for a few months at the start of the gluten-free diet. Personally I would avoid soy also.
The best thing though is to just stop eating processed foods for a few months at least. And don't eat in restaurants and also cook your own meals. A simpler diet is best for healing. Plus if you are getting sick from a food ingredient it is simple to figure out. Eating processed foods (like gluten-free pizza) etc you could take in 100 more ingredients in a day. That means you have to figure out which of those 100 ingredients is making you sick. Not an easy task. So I suggest you simplify your diet and learn the easy/fast way. Eating out at restaurants will slow your healing/learning down.
It is better to take some food with you if you are going out. Nuts, fruit, hard boiled eggs are easy to carry around.
Please don't waste your money on Enterolab. They have never submitted any proof for peer review verification. They are glad to take your cash though.
I am not familiar with the MC diet. But many celiacs avoid additional foods beyond just gluten. I don't eat dairy, soy, nightshades, carrots, celery, oats. Probably a few I am forgetting. Many others here avoid other foods too. There is still plenty to eat though. Meats and veggies, nuts, eggs etc. There is almond milk and coconut milk in the stores. What is helpful on starting the gluten-free diet is to avoid all processed foods and stick with whole foods. Do all your own cooking and don't eat at restaurants for 6 months. In celiac, even a small crumb can kick off the immune system reaction. So we have to avoid cross-contamination of foods. So no shared condiments jars like mayo, peanut butter, etc. There is a very short list of ingredients on whole foods.
Simplifying your diet is a good thing. The fewer foods you eat the easier it is to identify a problem food. Sometimes an elimination diet is helpful to find problem foods.
We have a member ennis-tx who has ulcerative colitis. Ennis eats a keto/paleo/gluten-free/df diet. Maybe his experience would be helpful to you. He also has lots of recipes because he is a chef.
I'll try and point him to this thread.
Those food sensitivity tests on Enterolab are not accepted by actual Celiac doctors. This sites probably gets a percentage of everyone they send to get the bogus tests.
And I am going to guess that 11 days will not be enough to heal the colitis. Why not try a restrictive diet for a month or two and see if it helps? I am surprised that your doctor knew enough to biopsy you for microscopic colitis but didn't advise any diet changes. Did he say how bad or wide spread it was?
You could try taking some vitamin C with your vitamin D and also some vitamin K2. Also, eating mackeral, sardines, tuna and salmon can give you some Vitamin D. Check out the vitamin D council for lots of info. https://www.vitamindcouncil.org/
I am dealing with stress fractures in my feet. I had my first operation about 5 weeks ago, and we are sure I have fractures in my other foot. I have also broken both wrists and elbow at different times but within a month of each other. I am already in a wheelchair due to strokes for the last 28 years. I am still going and do not intend to stop, but all I know is that I am not absorbing my vit. D. I take 200,000 units a week and still am having problems with my D. Any ideas would be appreciated. Thank you.
I am blessed to have found a good dentist that will work with financing and good pricing, just having to wait til my family gets the money which will be soon to get the down payment.
Well the problem with working in other places...I have found some gluten free places...that work with corn which I am highly allergic to. The so called Paleo places still have wheat options and non gluten free kitchen..so no tasting or safe to work in. NONE of the trucks even in the big cities here are 100% gluten free or even safe for celiacs...just fad options.
I love working in safe environments for limited time frames like what a food truck would involve, or working out of my own kitchen like I am now doing catered meal and bakery commissions.
I really just wish I could have someone come up and offer to run the whole paperwork/sponsor side and just let me run the damn kitchen in a truck (every chefs dream, just let me cook). I am starting a new chef FB page (yesterday) and showcasing dishes hoping to gather a following then start pushing for investors.
Thanks for the imput.
Your blog post says a lot about the poor state of health care in the USA. Since you are in TX (I believe) consider crossing into one of Mexico's larger border towns to go to a dental clinic. Of course research which clinic well, as many Americans do this for all kinds of medical treatment, and these clinics cater often to Americans who are in your situation. Last year my son got 2 wisdom teeth pulled in Taiwan because the cost there was far less than even our copay here in CA, and we have full dental insurance.
Starting up any business is both difficult, and risky. Above all I think you need to find a job that may allow you to break out of the introverted tendencies and interact with people more. A food truck would certainly do that, but why not first get a job in a food truck, or a restaurant? This way you could decide if that line of work is really for you, then, if you discover that you still love it, find a way to start up your own business, if that is still your goal.
Might be getting lucky the infection is responding to this Sovereign silver stuff I was told to take. The tooth, does not feel like my tooth but a dull foreign object in my mouth, it wiggles a bit now. If it falls out, that saves me a few hundred dollars.
Pushing my chef jobs more, and.....having some issues with my bakery I will highlight in a week once I get the facts straight about the incident and the outcome.