So I am allergic to corn...in a odd way. Corn starch, corn flour, corn syrup, corn oil will give me blood blister in my mouth and a 99-103F fever. Skin contact will cause a red sunburn looking rash that if not washed will start getting more like poison ivy....
Some derivatives from corn do not bother me, xylitol, erythritol, fibersol, etc.
I used to think citric acid and xantham gum from corn were in this line up as they failed to give me the mouth blisters but apparently it has other effects.
I have been using Daiya cheese in my Paleo catering business, I had someone else contact me with a corn allergy pointing out it contained corn....there is non in the ingredients...I do not eat it because the xantham gum makes me feel a bit nauseated. I emailed Daiya and learned the citric acid and xantham gum are made from corn. I proceeded to force myself to eat 2-3 slices of the cheese a day as a test.....no mouth sores....BUT I did start getting a low grade fever...but it was quite delayed. The late onset of the reaction makes me think the proteins I react to are mostly broken down but still present to be found by my gut. (much like some can have a lesser reaction to gluten removed beers as some of the proteins are broken down)
I have since contacted many companies to find what is what with corn. I have found Miyoko, and Leaf Cuisine Cheeses do not contain corn at all. Kite hill the ricotta, plain, and the dill and chive is safe. Pamela Creamery...the melt cheeses contain corn. So delicious contains cornstarch. Waiting to hear back from Lisanatti, and Tree line.
I found that some condiments I was using from Sir Kingstons the citric acid is sugar can derived but the few with xantham gum are corn but they swear the end product is processed enough that the proteins are not present where it could illicit a allergic reaction.
Primal Kitchen is Corn Free
I am waiting on Organicville to get back to me.
Still waiting a few other companies to come through on these things I will post comments on this on anything else I might find.
I am really pushing catering...I have to. Trouble at the market with a new baker is driving me mad, late onset gluten exposure + her new ideas....it had me suicidal at my purpose and reason for being alive being taken away. Frankly my Saturday sales....used to be $30-120 a saturday, she has come along and started offering "Gluten Free" and refined sugar free baked goods out of her gluten kitchen with, with warnings. And my saturday profits are in the hole with -$20 to a maximum of $26. Most my customers were Fad dieters. She is selling to them and is extremely charismatic, pushing her foods on people giving away samples of both gluten and gluten free foods....she is claiming 40 years experience and that her parents were pastry chefs.
She is over qualified, she also sells arts and crafts, does music and instrument lessons, does cake decorating classes, cooking classes, she just moved here and took over. I was talking with her about sending her celiac customers to me since I can meet the medical gluten free needs (my sole purpose for being alive) and she says....that she has gotten new equipment for doing gluten free dedicated......I mention flour stays airborne for hours...and she says she will cook the gluten free on a different day...well yeah but that flour is going to settle on your gluten free cooking stuff......she is insisting she can do it......crap....I had a melt down when I got home.
My issues.....My brain damage took away my dreams of doing computer programing, my nerve damage took away my love of games, and I can not work controls precise enough now to enjoy or compete on them. This works with cooking as I can cut myself and glue it shut, burn myself and keep going.....
I have autism not much choice but this makes social interactions and promoting a business damn hard, talking to engaging people requires me to constantly tell myself to "look them in eye" "engage them" "try to find common ground" and constantly fight the urges to say what I want. I have to be alone a good part of the day and process things, go over things, and run scenarios in my head. I can not deal with people constantly.
Cooking is all I have left, my dad told me that this disease is a guiding light to show me what to do with my life...I started baking to give myself purpose when I was previously running a bucket list. THIS IS MY LIFE. My only reason to be alive is to cook, bake, and help people on these forums. Other wise I am a burden to my family...they have to pay for my medical expenses and rent. HELL the only thing keeping me from stupid things is 1. I have a lizard that needs me to keep it. 2. My insurance on my life has a suicide clause in effect. 3. The forums where I am needed to help people.
I took all my savings...even for my planned surgery to remove the infected abscess in my upper jaw...and used it to invest in catering pans, fuel, utensils etc......frack if the infection kills me at least life insurance will still pay out, I need a reason to live. I am lining up catering contracts with a church and my highschool class reunion.....hoping to get a investor for that food truck....hell might try asking on reddit lol.
Life otherwise is quite uneventful and my mind is swamped with trying to fix these issues at hand....I can not think of anything else other then finding my purpose in life. I wrote up a letter explaining my situation for the other baker......I think I will email it to her...it was emotional and pointing out that despite her good intentions she is a very negative influence to my life and well being.....
Southern Keto Coleslaw (Sweet with a tang)
2lb shredded cabbage
70g grated carrot (5 baby carrots)
1/4 medium onion sliced thin strip (Mandolin cutter on the shallow setting is perfect for this)
220g (about a heaping 3/4 cup) mayo
3 tbsp (45g) Apple Cider Vinegar
2 tbsp Mustard
2-6tbsp Swerve (or other erythritol like pyure, truvia adjust to taste)
Combine and mix mayo, mustard, sweeteners, vinegar then add in the rest mixing til well combined. (I like putting on gloves and using a claw and twist like working burger) Let it set overnight, if it needs more tang or sweetener then add to adjust. I find it best served with a few cracks of black pepper.
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Bit inspired by a few of our members and limitations I decided to combo and modify a few recipes to make this one without garlic, or onion in the base cakes.
3 6oz cans Salmon drained, crumbled
2 tbsp Fresh Dill minced fine (6 grams)
4 Eggs whisked (Room Temperature)
1/4 cup (28g) Coconut Flour
1/4 cup (20g) shredded Unsweetened Shredded Coconut
1/2 tsp Baking Powder
1/4 cup (60g) Unrefined Coconut oil (Melted)
Black Pepper and Salt to taste (I omit salt)
2 tbsp coconut oil to fry them in
1. Whisk together your coconut flour, baking powder, shredded coconut, black pepper salt,
2. In another bowl mix your whisked eggs, coconut oil, salmon, and dill combining thoroughly with your hands or a spatula
3. Combine both bowls and mix well working like a meat loaf by hand.
4. Put in the fridge to set up for 30-60 mins,
5. Form into patties cooking 1-2 mins each side on medium heat adding more oil as needed between batches.
These pair well with ranch, ketchup, or dill sauce. I can provide recipes for sauces if needed
NOTE on this recipe you can change the cilantro, lime, garlic, for any simmering sauce base, BBQ, teriyaki, harissa etc. 1/2 cup or so worth.
Cilantro Lime Pork Chops
Pork Chops a lean and finicky meat, being lean they dry out easy. This cooking method of searing then oven baking, followed by simmering in sauce, helps keep them moist.
4-5 boneless pork chops thin
1 tbsp oil for the pan
1/2 cup chopped cilantro
2 large limes (zest and juice)
2 minced garlic cloves
2tbsp butter flavored coconut oil (Nutiva)
Cast iron skillet
1. Preheat oven to 400
2. Oil pan and cook the chops 1min each side over medium heat til lightly browned. Transfer to plate to sit.
3. In a small food processor pulse the, cilantro, oil, garlic, lime zest, juice.
4. Place pork chops back in the skillet and place in the oven for 6-7 mins (tip sheet of foil loose over top for splatter reduction.
5. Move skillet to stove pour in cilantro sauce, setting juices and stir around over medium heat for about a min or two.
Pairs well with salsa, guacamole, salads.
Well I made a amazing discovery about my olive allergy....its not olives.
I got some olive oil on 2 occasions in the past year, that upon putting it on my finger and licking it my mouth goes numb and my cheeks, tongue and throat swell followed by vomiting.
I have had some vegan cheese, and some sauces with "olive oil" that doe not do this.
I recently got some really high end olive oil with truffle oils in it.....no reaction, I can swish it even and NO reaction.....I think they are cutting the cheaper olive oiles with like some form for corn or other oil? Odd as corn normally forms blood blisters or a rash....wondering if different chains in the oil protein wise? Maybe something else? Who knows.
I must admit sales suck recently, NO baked goods sold in 2 weeks. My catering has died down, heck we had to THROW away ribeyes this week because no one would order them even on special discounts. Artisan blends of almond butters have cut back, seems the only thing selling is our vegan ice cream at least to some degree.
I DO have big money jobs booked for later in the year.....but for now I am struggling to get by.
I have been trying to get my dad a motorcycle for his birthday coming up, being broke and no income, I decided to sell some assets. I have 2 guns that I had gotten 1 as a gift and one to go hunting with my dad (he no longer can). I have had the worst luck trying to sell them or trade them.......even listing $300 below msrp.
OH and I no longer will tell people "I have Celiac Disease" when describing why I am gluten free or why I sell gluten free baked goods. I found the term "Disease" kills the whole subject. Instead I tell people "I have have a GENETIC CONDITION, that will not let me eat wheat or gluten" and my immune system reacts to it attacking my organs. This seems to smooth over better then a "Disease" which scares off people
Some people ask what I use for breading that is gluten and grain free. Here are my top 3
1bag of chips (I use https://eatprotes.com/products/chips as they are low carb the Zesty Nacho, BBQ, Chili & Lime and even the Toasted Coconut all have their own niche in breading foods)
1 cup Coconut Flour
2 cup almond or coconut milk
Meat, shrimp, Or even Vegan cheese cut into sticks
4 Bowls/bowl plates for the line
1. Put your chips in a food processor and pules til crumbed Put this in a bowl
2. Now prep your other bowls 1 with whisked eggs, 1 with the coconut flour, 1 with the milk,
3. Dip the item to be breaded in the milk, then dredge in the coconut flour, dip in eggs, then roll in the crumbed chips
4. Cook either deep fry, air fry, or bake in a oven to crisp/cook. (Oven 400-425F 15-20mins depending on item)
5. BONUS when done combine the leftovers from the bowls add in some some more milk if you need....you got hush puppies that are great fried in a bit of coconut oil.
Heavy Coconut breading (Fryer/Deep skillet and refined coconut oil fry)
This is perfect for cutting chicken into nuggets, fish nuggets, shrimp etc. Small pieces
5 tbsp (35g) coconut flour
1/2 tsp baking powder
salt&Pepper to taste
2 tsp seasoning of choice (try http://bigaxespice.com/shop.html here, choose the blend for your dish)
1 cup unsweetened shredded coconut (This can be skipped and just use the batter, I like the extra through with seafood)
1. Heat your oil to 325F
2. Whisk your eggs in a bowl
3. Now add in your coconut flour, baking powder, seasoning, salt & pepper, mix until smooth
4. In another bowl put your coconut flakes
5. Dip your food in the batter and mold it onto the item, roll in optional coconut flakes. dropping into the oil after
6. Flip once when the underside is golden, most foods will float up when done.
I found these store bought nut based breading crumbs by https://nutcrumbs.com/collections/all that work great with everything. Choose your flavor and go,
1/4cup of almond milk"
1-2 cups of the crumbs
1. Mix your eggs and milk in one bowl, and dump the crumbs in another
2. Dip your prepared meat, veggies (cauliflower, zucchini etc) in the egg mix then dredge in the crumbs
3. Cook how ever you want, baked, fried, etc use like you would in any recipe you have for gluten breading or panko.
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.
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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.
Why You Should Listen to Your Girlfriends (AKA “I Told You Something Was Wrong With Me”)
Nearly five years of health-related nonsense left me depressed, anxious, over-tired, over-weight, and feeling defeated. Until I shared a glass (or two) with my girlfriends and they insisted that I not give up. I didn’t. And that’s how I finally found out what was actually wrong.
It was one of those four thousand snowy days in New Jersey, where the kids were off from school for the second day in a row and I was getting some serious cabin fever. The roads were still a mess and too icy to go anywhere, but I needed company. “Cabin Fever Cocktails?” I texted my neighborhood girlfriends, all in walking distance of my front door. “OMG YES” they texted back, and at 5 p.m. on the dot, my winter emotional rescue team walked in. My grandmother used to have a cake in the kitchen for anyone who might stop by and share a cup of coffee. I, apparently, always have bubblies on hand, and we popped open a couple bottles and sat around with our feet tucked and caught up with life. Maybe it was the cozy fire, maybe it was too much self-reflection after 48 hours of being cooped up, maybe it was just the vibe of the room of supportive and caring people, but I finally confessed to my (skinny, fit and fabulous) friends how frustrated I was that I was having such a hard time losing weight, and feeling crummy in general.
Weight has been an up and down thing for me my whole life. Puberty and middle school was an awesome time of growing sideways first, then sprouting taller and leaner. College freshman fifteen, up, down. Pregnancy did not make me a baby-bump glowing human – I gained just as much weight in my butt as I did in my belly. I used to say it was nature’s way of making sure I wouldn’t tip over. Baby weight on, baby weight off. Up. Down. By the time the pounds had started creeping on in my late thirties, I blamed age and a lack of time to exercise, and decided to make some lifestyle changes, really try and take care of myself once and for all. Then I tried some fun anti-anxiety meds, which packed on 50 pounds in six months. I wasn’t anxious - because I was a zombie. I stopped the meds but couldn’t get rid of the pounds. For the last two years I had been really trying, seriously trying, to little avail.
“I just feel like I’m stuck – like if the answer really is that it’s just that hard to lose weight when you’re older I get it, but this is ridiculous,” I told the ladies. “What have you been doing?” they asked, wanting to listen, wanting to understand, the way good girlfriends do. I explained how I had joined a gym in the fall, and had been seeing a trainer three times a week for an hour at a time, and was on the Peloton bike one or two times in addition to that. I explained how I had joined a meal delivery service and was eating 1300 calories a day. How I read an article that said sleep was important for weight loss so I was maniacal about sleep health and sleep hygiene and was getting eight hours a night and had started using essential oils so I would have better sleep and despite all of this, I hadn’t seen a difference on the scale.
“That’s not normal.”
“You’re working too hard for there not to be success.”
I’d never been so glad to have other people tell me there was something wrong with me. That’s how I’d been feeling too. A couple of years of raised eyebrows, and a serious six months of WTF?
They asked me more questions. Was I seriously not sweating sitting so close to the fire? Nope. I was usually chilly. My feet were always cold. I wore socks to bed every night. I had rosacea that started in the fall as well – my whole life I’d always had great skin and now this was a new awful WTF thing. They asked about my poop, periods, pimples, all the good things that good girlfriends want to know.
“That’s too many things. I think it’s auto-immune,” Marni said. Amy agreed. “Could be thyroid. You know that stuff runs in threes too, right? You could have a bunch of things going on at the same time.” Mandy nodded. “Your body is acting like it’s starving to death, it’s holding on to every ounce of fat it can.” “You’re working so hard, there should be results with all that work!” Chris exclaimed. “Go see my doctor,” said Kristen, “he’s a functional medicine doctor. He’s like a detective. He doesn’t take insurance but he’s worth it.” And then we drank some more champagne and complained about our kids and families and parents and spouses and dogs. And I felt so much better, because of all of it.
I decided to go see my primary doctor again. She’s a general practioner, and I’ve always liked her. Plus, she takes insurance, so for $25 maybe I could get her to order me a blood test to check my thyroid and I could find out what was wrong and get a magic thyroid pill and be skinny. Right, skinny and healthy. But really what I was focused on was wanting to be skinny again instead of feeling like I was trapped in a fat suit. Dr. M saw me the next day. She came in and was friendly and curious why I was there. I’m either super healthy, or super not healthy. I won’t need to talk to a doctor for three years and then I’ll get bronchitis and cough and break a rib. Or get bitten by a neighbor’s dog that leaves teeth marks around my arm and requires a tetanus booster, just to be safe. You know, fun stuff like that.
I explained why I was there. How frustrated I was that I wasn’t losing weight, and that I’d been anxious and depressed and exhausted and generally having a hard time.
“What are you eating?” she asked. And I explained about the meal delivery plan and how I’d been following it for six months and wasn’t having success.
“Are you really only eating 1300 calories a day?” Dr. M asked me. “Well, mostly,” I said. “If I get really hungry I might eat an apple or some almonds,” I confessed. Dr. M nodded. “Yup. That’s your problem. An apple is too much. You should never eat a whole apple. A THIRD of an apple. That’s a snack,” she told me. “Look at me,” she said, and I did. She might be four foot eleven and I doubt she weighs triple digits. She’s super cute and super little. “I eat nothing – that’s how I stay looking like this.”
I bit my tongue. I think my skeleton (or left boob) might weigh more than her full corporal form. “Do you really think that a whole apple instead of a third of an apple is my problem though? My girlfriends suggested I might have a thyroid issue?” She started writing out a blood work form. “We can test you for thyroid. You only need Free T4, I don’t need to test you for T3.” I tried to remember what Amy had said about the full panel of thyroid testing, but I was feeling fat and badly about my existence and all of a sudden lost my ability to ask questions or advocate for myself. In the six minutes Dr. M had spent with me in the exam room I went from thinking about my written list of symptoms to wondering if I could survive on a third of a piece of fruit. She handed me the lab form. “If you want to talk to me about a gastric sleeve we can have that conversation. I’m not against that,” and she walked out of the room.
A gastric sleeve?
OMG. Was everyone looking at me and thinking “Jesus, she needs to get her stomach stapled, what is her problem?” and I was thinking I was fat, but like in a just a little fat kind of way? I thought about my half-hearted joke that I needed fatter friends, like Chubby Checkers, how I went to Disney World and felt skinny and was so glad I wasn’t on a jazzy scooter. Was I one giant turkey leg and a big gulp away from needing electric transport to roll my fat ass through life?
I had my blood drawn at the lime green lab of lost souls down the hall and walked outside. I called my sister from the car.
“I need to ask you something and I need you to be completely honest with me. Because if you are lying to me you are not helping me and I need the truth from you right now,” I started out, not even saying hello.
“Okay…..” she said. “I can do that.”
“Do I need gastric bypass? Are you all looking at me and talking about how morbidly obese I am and not telling me? Because I just saw my doctor…” and I spilled my guts on the whole thing. My sister was furious. “If you tell me where she lives, I will egg her house,” she said. “She didn’t listen to you. She isn’t trying to help you. She’s blaming you. This is not what you need. Go to another doctor.”
So I did. I called Kristen’s doctor who didn’t take insurance. I had my first test results from Dr. M by the time I went to see him. Thyroid T4 or whatever was normal. No further follow up requested. I wondered if there were giant GMO apples I could buy.
I told Dr. Z “I was on the phone with my sister this morning on my way here and she was glad I was coming to talk to you. She said she didn’t want to sound mean but that I’m kind of a bit of a mess right now.” Dr. Z smiled. “What does your sister want me to know about you?” And I went through my story again. Dr. Z listened and asked questions. For an HOUR. We talked about how I’m tired ALL THE TIME. We talked about my weight gain and inability to lose pounds, my restrictive calories, working out with a trainer (who also said I should see a doctor and get my blood checked, because even SHE thought I should be more successful than was my reality), we talked about my depression, anxiety, rosacea skin, my tendency to complain and then make jokes, my blog, my kids, my dogs, my parents and my childhood, my vitamins, my husband and marriage, and how I love to travel. After an hour, Dr. Z asked if he could do an exam, and then we talked again. We did a fasting blood draw and he explained that the last test I had wasn’t “as complete” as what he would be ordering. “I can’t tell you much right now,” he said, “we’ll need to see what’s going on with the blood work, but I think something is definitely out of balance. We’ll get you back on that path where you want to be.”
Dr. Z emailed me the blood work results a couple weeks later. The first test packet came from my typical lab of despair and had a bunch of the usual stuff, some I recognized. Others I did not. I did recognize that my once-perfect cholesterol was no longer perfect. I sent my mom a text thanking her for our crummy family DNA. I am snarky that way. Thankfully my mom puts up with me. Then I read the second test packet, something called a “Custom NutriQuant Panel” and read the first item, Arsenic. It was high, like out of range high. I called my sister. Obviously I was being poisoned by my husband and someone needed to know, so when I wound up dead the police would be pointed in the right direction. “I don’t think that’s how he’d kill you,” my sister told me. “I think he’d find something more modern. Arsenic is so old-fashioned. Unless he’s a time traveler, I don’t think that’s it.” My sister can be so logical. She didn’t argue that my husband wouldn’t kill me. She just thought he would find a more efficient and modern way to do it. “What’s the rest of the test say?” she asked. “I don’t know.” I said. “There’s stuff all over the place. I’m supposed to call the doctor.” “And you called me instead?” my sister asked. “Cool. Go call the doctor.”
So I called Dr. Z. “Which page do you have in front of you?” he asked. “Arsenic!” I declared. “I already told my sister my husband is trying to kill me,” I explained to him. “Mm, well that might be true, but, I wouldn’t worry too much about the arsenic. It could be that you eat a lot of rice or had some fish with some higher arsenic levels. It’s not worth worrying about that but we can retest it again just to check if that would make you feel better.” I sniffed. I was glad everyone was taking my husband potentially poisoning me seriously. We talked about my Vitamin B12 being low, my Vitamin D being low, even a weird level for Copper was low. I didn’t even know the body needed Copper. Was I going to turn green like the Statue of Liberty? “I’m so confused,” I said. “I take a multi vitamin every day with 1667% of Vitamin B12. And for Vitamin D I take 4000IU every morning. How on earth am I still so low?” And Dr. Z told me. “All of these things are probably testing low because your body isn’t able to absorb them. If you turn the page you’ll see you tested positive for Celiacs. You’re malnourished in several areas.”
Celiacs? Malnourished? This was a cosmic joke. Why couldn’t I get skinny person Celiacs? How on earth did I get fat from being malnourished?
I had been so fixated on my arsenic poisoning that I hadn’t bothered to look up most of the other stuff on the test. I had been tested for Celiacs ten years ago when my daughter was first diagnosed with it. I was negative then. I was positive now. Was the test ten years ago wrong? Apparently the negative tests are only correct 71% of the time. Or had the Celiacs just turned on at some point in the last few years? I have no way of knowing. Part of fun and funky thing about autoimmune diseases like Celiacs is that they can activate at any point in life. Katie and I had zero similarities in terms of symptoms. She was nearly two when she was diagnosed, and her pediatrician suggested that we test her because Katie had fallen off the growth chart. She was tiny, hovering near that “failure to thrive” mark. Within 6 months of a gluten-free diet, Katie was growing and thriving and her blood work was back to perfect. All the blood testing helped lay the foundation for her fear of needles, but that’s another story.
My symptoms were different, but apparently not atypical at all. The unfortunate thing is that most doctors think of a “celiac look”, and test people who are really skinny and little. But, according to research, a full 39% of celiac patients are overweight, with 30% actually obese. Malnourished vitamin and mineral-deprived bodies become super efficient at holding on to excess fat. They can get a gastric sleeve, eat a third of an apple a day, and their body will still recognize malnourishment as starvation. I’m convinced that undiagnosed Celiacs is part of the obesity problem in America. Yes, there are some facts and studies that support that. Mostly I just think these things in my own head and have little actual medical knowledge, but I’m totally ok with that.
At the end of the day, I will miss good New York / Northern New Jersey bagels, croissants and crusty bread in Paris, and Carvel ice cream crunchies. But I will not miss my body attacking itself, holding onto excess weight, and feeling exhausted all the time because I can’t maintain needed vitamin and mineral levels. I want my body back in balance, and I want to feel good again. Is a celiacs diagnosis going to cure all my life problems? Maybe. Maybe not. I still have that whole arsenic poisoning thing to obsess about. I’m really good at obsessing in general. Thankfully my girlfriends listened to my troubles and pushed me in the right direction. What we all need is to make sure we are speaking up and pushing for ourselves too. Onwards.
Are you like me? Do you think you have every disease you read about? Here’s some info on Celiacs disease, the extensive blood work you might want to consider, and the link to a great card set called “Fifty Things that Might Kill You”. Because why not?
Facts, Figures, and Fantastical Ideas:
What the heck is gluten? A protein found in Wheat, Oats, Rye, Malt and Barley. Not the kind of good energy protein you find in eggs and meat and things. Just some weird science protein that makes everyone confused. Technically oats do not have gluten in them, but most farmers growing oats rotate the crop with wheat, and the gluten leaches out into the soil, and then when you plant the oats the gluten gets absorbed into the oats. You can find gluten-free oats in the store because those farmers are following gluten-free farming practices. Tuck that away for your trivia night evening.
Celiacs Disease is not an allergy. It’s an auto-immune disease. Essentially it’s your body reacting to the presence of gluten in a way that creates an attack on your own self. Your intestines have these cute little villi that are like little fingers or tentacles reaching out to absorb nutrients. In Celiacs, the gluten makes the body think it’s under attack and the immune system kills off the villi. So no more nutrient absorption, and the body becomes malnourished. That’s what the blood test looks for – antibodies in your blood which indicates your immune system is in attack formation. There are three separate tests you need to diagnose celiac (and yes, you need all three, not just one) – Tissue Transglutam AB IGA, Gliadin Deamidated AB, IGA, and Gliadin Deamidated AB, IGG. You see why I didn’t notice I had Celiacs. None of those say Celiacs. Arsenic is way more fun to talk about.
Celiacs can make people react in so many different ways that there isn’t really a “typical” symptoms list that would make you want to go get tested. I just think every human should be tested anyway. Like a CBC, cholesterol check. Just do it. A healthy gut is too important not to take care of. Did you know that 80% of your immune system is in your gut? So if your gut is sick then you’re just going to feel rotten. Maybe we’re not all sleep deprived because of long commutes and screen time. Maybe we all have celiacs. Maybe celiacs is the magic answer for everything. I wonder if Harry Potter has a spell for that? “Reparo My Gut!”
In Italy, they simply test every child at age 5. That’s your baseline. And then you can get tested again later to see if you have a change. Or if you’re already Celiac as a kid you know to make changes (a strict gluten-free diet) and you get healthy early in life.
I also think this Custom NutriQuant Panel was wicked important. We can all take vitamins, but how do we know if our body is absorbing them if we aren’t checking? Think about this. I was taking 1667% of Vitamin B12 thru my multivitamin EVERY DAY. And it was going right thru my body like it was water. While my body is repairing I’m taking B12 as a dissolvable tablet under my tongue so it goes directly into my blood stream instead of needing to be absorbed through my gut. Cuz apparently my gut isn’t working all that well.
It can take six months for my body to heal while doing this whole gluten free diet thing. As little as one eighth of a teaspoon can be enough to set an immune system into attack mode. There’s no cheating. Or mistakes. Which makes this part really fun:
Food companies do not need to indicate if their product has gluten in it. The allergy people are much better organized with the lobbyists on this front. The eight major allergens (fish, shellfish, peanuts, treenuts, eggs, milk, soy, wheat) are required to be listed on packaging. Gluten can be hidden in the ingredients – in things like “natural and artificial flavoring” - and when I have called company customer service hotlines (places like Dannon yogurt) to ask them if there is any hidden gluten I was told “the ingredients are proprietary information” (and I never bought a Dannon product again).
Yes, there is a ton of gluten free options in the grocery store. Some of them actually taste good. Most are in the meh category.
Gluten can hide in things like soy sauce, rice krispies (because malt flavoring is cheaper than sugar), toothpaste, medications, and envelope glue. Remember that episode of Seinfeld where Susan died from licking envelopes? Again, celiacs might be the answer to all the world’s problems.
Celiacs is not something you grow out of. It’s a disease you have forever (until they find a cure). The only way to live a healthy life is to be completely 100% gluten free all the time. With all the choices of other things I could have, I’ll take this one, thank you very much.
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.
Celiac.com 07/19/2018 - Maintaining a gluten-free diet can be an on-going challenge, especially when you factor in all the hidden or obscure gluten that can trip you up. In many cases, foods that are naturally gluten-free end up contain added gluten. Sometimes this can slip by us, and that when the suffering begins. To avoid suffering needlessly, be sure to keep a sharp eye on labels, and beware of added or hidden gluten, even in food labeled gluten-free. Use Celiac.com's SAFE Gluten-Free Food List and UNSAFE Gluten-free Food List as a guide.
Also, beware of these common mistakes that can ruin your gluten-free diet. Watch out for:
Watch out for naturally gluten-free foods like rice and soy, that use gluten-based ingredients in processing. For example, many rice and soy beverages are made using barley enzymes, which can cause immune reactions in people with celiac disease.
Be careful of bad advice from food store employees, who may be misinformed themselves. For example, many folks mistakenly believe that wheat-based grains like spelt or kamut are safe for celiacs. Be careful when taking advice.
Beware of cross-contamination between food store bins selling raw flours and grains, often via the food scoops.
Be careful to avoid wheat-bread crumbs in butter, jams, toaster, counter surface, etc.
Watch out for hidden gluten in prescription drugs. Ask your pharmacist for help about anything you’re not sure about, or suspect might contain unwanted gluten.
Watch out for hidden gluten in lotions, conditioners, shampoos, deodorants, creams and cosmetics, (primarily for those with dermatitis herpetaformis).
Be mindful of stamps, envelopes or other gummed labels, as these can often contain wheat paste. Use a sponge to moisten such surfaces.
Be careful about hidden gluten in toothpaste and mouthwash.
Be careful about common cereal ingredients, such as malt flavoring, or other non-gluten-free ingredient.
Be extra careful when considering packaged mixes and sauces, including soy sauce, fish sauce, catsup, mustard, mayonnaise, etc., as many of these can contain wheat or wheat by-product in their manufacture. Be especially careful about gravy mixes, packets & canned soups.
Even some brands of rice paper can contain gluten, so be careful.
Lastly, watch out for foods like ice cream and yogurt, which are often gluten-free, but can also often contain added ingredients that can make them unsuitable for anyone on a gluten-free diet.
Eating Out? If you eat out, consider that many restaurants use a shared grill or shared cooking oil for regular and gluten-free foods, so be careful. Also, watch for flour in otherwise gluten-free spices, as per above. Ask questions, and stay vigilant.
Celiac.com 07/18/2018 - Despite many studies on immune development in children, there still isn’t much good data on how a mother’s diet during pregnancy and infancy influences a child’s immune development. A team of researchers recently set out to assess whether changes in maternal or infant diet might influence the risk of allergies or autoimmune disease.
The team included Vanessa Garcia-Larsen, Despo Ierodiakonou, Katharine Jarrold, Sergio Cunha, Jennifer Chivinge, Zoe Robinson, Natalie Geoghegan, Alisha Ruparelia, Pooja Devani, Marialena Trivella, Jo Leonardi-Bee, and Robert J. Boyle.
They are variously associated with the Department of Undiagnosed Celiac Disease More Common in Women and Girls International Health, Johns Hopkins School of Public Health, Baltimore, Maryland, United States of America; the Respiratory Epidemiology, Occupational Medicine and Public Health, National Heart and Lung Institute, Imperial College London, London, United Kingdom; the Section of Paediatrics, Department of Medicine, Imperial College London, London, United Kingdom; the Centre for Statistics in Medicine, University of Oxford, Oxford, United Kingdom; the Division of Epidemiology and Public Health, University of Nottingham, Nottingham, United Kingdom; the Centre of Evidence Based Dermatology, University of Nottingham, Nottingham, United Kingdom; and Stanford University in the USA.
Team members searched MEDLINE, Excerpta Medica dataBASE (EMBASE), Web of Science, Central Register of Controlled Trials (CENTRAL), and Literatura Latino Americana em Ciências da Saúde (LILACS) for observational studies conducted between January 1946 and July 2013, and interventional studies conducted through December 2017, that evaluated the relationship between diet during pregnancy, lactation, or the first year of life, and future risk of allergic or autoimmune disease.
They then selected studies, extracted data, and assessed bias risk. They evaluated data using the Grading of Recommendations Assessment, Development and Evaluation (GRADE). They found 260 original studies, covering 964,143 participants, of milk feeding, including 1 intervention trial of breastfeeding promotion, and 173 original studies, covering 542,672 participants, of other maternal or infant dietary exposures, including 80 trials of 26 maternal, 32 infant, or 22 combined interventions.
They found a high bias risk in nearly half of the more than 250 milk feeding studies and in about one-quarter of studies of other dietary exposures. Evidence from 19 intervention trials suggests that oral supplementation with probiotics during late pregnancy and lactation may reduce risk of eczema. 44 cases per 1,000; 95% CI 20–64), and 6 trials, suggest that fish oil supplementation during pregnancy and lactation may reduce risk of allergic sensitization to egg. GRADE certainty of these findings was moderate.
The team found less evidence, and low GRADE certainty, for claims that breastfeeding reduces eczema risk during infancy, that longer exclusive breastfeeding is associated with reduced type 1 diabetes mellitus, and that probiotics reduce risk of infants developing allergies to cow’s milk.
They found no evidence that dietary exposure to other factors, including prebiotic supplements, maternal allergenic food avoidance, and vitamin, mineral, fruit, and vegetable intake, influence risk of allergic or autoimmune disease.
Overall, the team’s findings support a connection between the mother’s diet and risk of immune-mediated diseases in the child. Maternal probiotic and fish oil supplementation may reduce risk of eczema and allergic sensitization to food, respectively.
Stay tuned for more on diet during pregnancy and its role in celiac disease.
PLoS Med. 2018 Feb; 15(2): e1002507. doi: 10.1371/journal.pmed.1002507
Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
The team evaluated 27 female, 25 male celiac patients, and an evenly divided group of 50 healthy control subjects. Patients averaged 9 years, and weighed 16.2 kg. The most common symptom in celiac patients was growth retardation, which was seen in 61.5%, with abdominal pain next at 51.9%, and diarrhea, seen in 11.5%. Histological examination showed nearly half of the patients at grade Marsh 3B.
Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency.
The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
Celiac.com 07/16/2018 - Did weak public oversight leave Arizonans ripe for Theranos’ faulty blood tests scam? Scandal-plagued blood-testing company Theranos deceived Arizona officials and patients by selling unproven, unreliable products that produced faulty medical results, according to a new book by Wall Street Journal reporter, whose in-depth, comprehensive investigation of the company uncovered deceit, abuse, and potential fraud.
Moreover, Arizona government officials facilitated the deception by providing weak regulatory oversight that essentially left patients as guinea pigs, said the book’s author, investigative reporter John Carreyrou.
In the newly released "Bad Blood: Secrets and Lies in a Silicon Valley Startup," Carreyrou documents how Theranos and its upstart founder, Elizabeth Holmes, used overblown marketing claims and questionable sales tactics to push faulty products that resulted in consistently faulty blood tests results. Flawed results included tests for celiac disease and numerous other serious, and potentially life-threatening, conditions.
According to Carreyrou, Theranos’ lies and deceit made Arizonans into guinea pigs in what amounted to a "big, unauthorized medical experiment.” Even though founder Elizabeth Holmes and Theranos duped numerous people, including seemingly savvy investors, Carreyrou points out that there were public facts available to elected officials back then, like a complete lack of clinical data on the company's testing and no approvals from the Food and Drug Administration for any of its tests.
SEC recently charged the now disgraced Holmes with what it called a 'years-long fraud.’ The company’s value has plummeted, and it is now nearly worthless, and facing dozens, and possibly hundreds of lawsuits from angry investors. Meantime, Theranos will pay Arizona consumers $4.65 million under a consumer-fraud settlement Arizona Attorney General Mark Brnovich negotiated with the embattled blood-testing company.
Both investors and Arizona officials, “could have picked up on those things or asked more questions or kicked the tires more," Carreyrou said. Unlike other states, such as New York, Arizona lacks robust laboratory oversight that would likely have prevented Theranos from operating in those places, he added.
Stay tuned for more new on how the Theranos fraud story plays out.
Read more at azcentral.com.
Celiac.com 07/14/2018 - If you’re looking for a simple, nutritious and exciting alternative to standard spaghetti and tomato sauce, look no further than this delicious version that blends ripe plum tomatoes, garlic, olive oil, basil, and firm sliced ricotta to deliver a tasty, memorable dish.
12 ounces gluten-free spaghetti
5 or 6 ripe plum tomatoes
¼ cup extra virgin olive oil
2 cloves garlic, crushed
¾ teaspoons crushed red pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley
Kosher salt and black pepper
⅓ cup pecorino Romano cheese, grated
½ cup firm ricotta, shaved with peeler
Finely chop all but one of the tomatoes; transfer to large bowl with olive oil and ¼ teaspoon salt.
Cook spaghetti until al dente or desired firmness, and drain, reserving ¼ cup cooking water.
Meanwhile, chop remaining tomato, and place in food processor along with garlic, red pepper, and ½ teaspoon salt; puree until smooth.
Gently stir mixture into the bowl of chopped tomatoes.
Add cooked spaghetti, basil and parsley to a large bowl.
Toss in tomato mixture, adding some reserved pasta water, if needed.
Spoon pasta into bowls and top with Romano cheese, as desired.
Can any relate the "OD" in this passage to the "Index" reference from my test results above:
The probability for celiac disease thus increased from 33% in patients with IgA activity to gluten between 0.4 and 0.8 OD units to 90% in those with such activity above 2.4 OD units. Nevertheless, seven untreated celiac disease patients had IgG and IgA activities to gluten within the normal range. ELISA determinations of serum antibodies to gluten antigens are a valuable adjunct in the diagnosis of adult celiac disease, but a negative test does not exclude this disorder.
Source for the passage: https://www.ncbi.nlm.nih.gov/pubmed/2320948
So, at this point it's decided that I have Celiac, not even just intolerance. However, that doesn't change the fact that I keep screwing up, so I'm going to post here with the rookies. My streaks of successful gluten free diet were at first 3-4 days at a time, then I went a solid 11 days without screwing up. It has been 6 days since that last gluten attack.
Anyway, in all past cases of getting glutened after I started attempting to go gluten free... I'd be back on track after 3 days reliably... like that was my body's perfect internal clock. This time though... I'm on day 6 right now and I'm still experiencing the symptoms. Of course it's a bit hard for me at this point to distinguish the reaction from the subsequent withdrawal that is to be expected... but I just know that after 3 days there tends to be a bit of a reprieve before I go into withdrawal, and there hasn't been yet.
Is this normal or should I be worried I've done something worse than usual, or rather... something worse than usual has happened to me? In terms of the number of relapses, this is relapse #4. It has been about a month since I declared to myself my intention to ditch gluten, and I saw the doctor and confirmed my situation last week since my mistake provided that opportunity (I cannot imagine agreeing to gluten myself for the sake of science, it's too much suffering). Anyway, I got used to the 3 day rhythm, so I'm very concerned that this time I don't seem to be bouncing back.
Thanks as usual, helpful people.
Early on I was told my diagnosis was a sign and a guiding light. For me to eat better, and use my love for cooking to start a new business selling gluten free baked goods and cooking for people gluten free. Each diagnosis of issues I got have guided me. Corn allergy and Uclerative Colitis made me go paleo with a keto emphasis with my baked goods....still do breads just with nut based flours.
Maybe you should just go to a veggie, potatoes, chick pea/garbanzo bean, meat diet and just give up grains....I have some simple recipes for flat breads using coconut flour and eggs if you wish, even a old garbanzo bean flour bread recipe I used to make....You can globally source Nutivia coconut flour on amazon now days, few others like Authentic Flours....Baking Powder..Use Heniz Feather Light again on Amazon or some other international distributor.
If you get too fed up with your government calling bull s$#& on your health....perhaps it is a sign to sell everything and move to a country more accommodating to your health need?
PS health updates and things I found out, well I got glutened by my pets foods, and my symptoms changed a bit, the numbness and motor loss is missing, the pain is missing, the vomiting is gone....but I do have Diarrhea 2-3 times a day, brain fog, and random times for for the damnedest reasons considered suicide when all felt lost. (I am taking GlidenX maybe that is why some are missing)
What I have learned is I can eat meat with a gluten exposure...I do not vomit it up...it still passes undigested but it passes with out vomiting thanks to the diarrhea. I have been enjoying pulled pork, steak, beef, bacon for the first time without vomiting it back up for the first time since 2016 (Hey there is a light to everything)
I must also note this is not direct gluten.....but gluten that is broken down by the insects I am handling now. I nima tested them (I know gross) but they are already dead and freeze dried and sort of turn to powder sometimes when handling. I .... sort of tried a meal worm......we used to do dares with them in highschool and face it they now make baked goods with cricket flour. ANYWAY, so that is how I first got glutened, using feeding tweezers since then when handling but still blowing D daily even 8 days later.
I got a new quote on my food truck pricing of the truck is up 20k from what it was years ago. SO I need to get donations or a investor to donate roughly 100k for me to start the new business. This includes the truck, permits, fees, licenses, LLC set up, starting of the kitchen set up, a month of supplies, point of sale system, etc. I even got someone who will run the social media and paper work side for me now so I can just cook and run the truck....now for the investor lol.
I saw an article somewhere about olive oils being cut with other oils. The article claimed it is common for European olive oils to be adulterated like that. They also said that the rules in the US are stricter and that domestic US olive oils are not adulterated because of the rules here. So, maybe try some California olive oil and see if it causes a reaction?
I have been off gluten-free for a year do to emotional losses, now do to I have Celiac Disease, I must stay on it. But such ignorant comments by those who don't understand...like, take the bread off eat the meat by itself, take the croutons off the salad, what can 1 cracker hurt you and so on especially at work lunches this has made me so angry. So now, I just say nothing and bring in my own dressing or anything else to aid. but when work has a surprise lunch I am screwed. It's not as hard to get and stay on diet and I know its for my own health, but I wish people would learn about this Autoimmune disease before stupid comments. Nancy Dion