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Celiac.com 06/17/2008 - Water, water, everywhere! That is what I woke up to one day in August of 2007. It seems a big storm had lodged over a certain area of the Midwest – and I was in it. Wow, was I in it! A flash flood had raised the water level of a nearby lake to the point where it was in my town house–almost 3 feet of it. It happened overnight and we had to leave immediately. I was able to grab only a couple of things.
Eating out being gluten intolerant is quite difficult. Eating emergency food rations at a Red Cross Evacuation station is quite another. Fortunately, the local college food service took over the meals for the evacuees and I was able to eat gluten-free at that point. I learned a lot in those few days that I would like to share with anyone who has food intolerances.
Eating out being gluten intolerant is quite difficult. Eating emergency food rations at a Red Cross Evacuation station is quite another. Fortunately, the local college food service took over the meals for the evacuees and I was able to eat gluten-free at that point. I learned a lot in those few days that I would like to share with anyone who has food intolerances.
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Celiac.com 09/25/2008 - Even after identifying yourself as having a wheat or gluten allergy and asking for a specially prepared meal, it is a common mistake to have a server deliver soup with crackers, or the entree with a side of Texas toast. I get frustrated just thinking about the number of times my salad has arrived with croutons. However, getting upset, or pointedly reminding the server can ruin the ambiance of the meal, as well as leave a bad impression with your dinner companions. It is helpful to remember that you are in the very small minority of their customers, and simply consider it an honest mistake. Do not remove the croutons, crackers, cheese, etc. and eat your contaminated food—SEND IT BACK TO THE KITCHEN—politely, please. State that you cannot eat what they have bro...
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Celiac.com 01/03/2009 - Recently on a gluten-free forum, I found a post asking for advice on what to do after a woman had accidentally consumed a large amount of gluten. After unknowingly eating from her daughter’s takeout box, the woman had realized her mistake and was simply devastated to have broken her diet and subjected herself to the old, too-familiar symptoms that were on their way.
It was interesting reading the various responses, which resulted in a debate over whether or not to induce vomiting, drink pineapple juice, take enzymes or engage in a certain illegal activity. In all the debate, the woman eventually disappeared off the forum, which probably meant that she took some action or another, though I never heard the final result.
This whole subject inspired some res...
It was interesting reading the various responses, which resulted in a debate over whether or not to induce vomiting, drink pineapple juice, take enzymes or engage in a certain illegal activity. In all the debate, the woman eventually disappeared off the forum, which probably meant that she took some action or another, though I never heard the final result.
This whole subject inspired some res...
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- 91 comments
- 225,125 views
Celiac.com 12/09/2017 - For those of you who haven't yet heard about GliadinX, it is a dietary supplement with the highest concentration of AN-PEP, Prolyl Endopeptidase (Aspergillus Niger), and, unlike other enzymes, these have been shown in studies to break down gluten in the stomach.
I've been using them regularly for months, and I tend to take them whenever I eat out, or eat at a friend's house, so basically whenever I don't have control over my food's preparation. Since I began doing this I haven't had any incidents of upset stomach, which are my typical symptoms if I get any cross contamination. However, it is hard to prove a negative...after all, perhaps I haven't had any issues because all of the food I ate was 100% gluten-free...right?
I will now describe a recent...
I've been using them regularly for months, and I tend to take them whenever I eat out, or eat at a friend's house, so basically whenever I don't have control over my food's preparation. Since I began doing this I haven't had any incidents of upset stomach, which are my typical symptoms if I get any cross contamination. However, it is hard to prove a negative...after all, perhaps I haven't had any issues because all of the food I ate was 100% gluten-free...right?
I will now describe a recent...
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- 14 comments
- 24,633 views
Recent Activity
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- Aretaeus Cappadocia replied to Jmartes71's topic in Dermatitis Herpetiformis2Skin issues
I'm not saying this is what you have, but your description reminds me of Morgellons, which are not very well understood. Here is a review from a reputable source. If it seems similar to your experience, you could raise this question with your Dr. https://my.clevelandclinic.org/health/diseases/morgellons-disease -
- nancydrewandtheceliacclue replied to nancydrewandtheceliacclue's topic in Introduce Yourself / Share Stuff4Celiac flare years after diagnosis
Hi Trent, no dairy. Other than good quality butter. I have been lactose free for years. No corn, sugar, even seasonings and spices. I don't eat out. I cook my own food. -
- trents replied to nancydrewandtheceliacclue's topic in Introduce Yourself / Share Stuff4Celiac flare years after diagnosis
@nancydrewandtheceliacclue, are you consuming dairy? Not sure if dairy is part of the carnivore diet. -
- nancydrewandtheceliacclue replied to nancydrewandtheceliacclue's topic in Introduce Yourself / Share Stuff4
Celiac flare years after diagnosis
Hello Russ! Thank you so much for your reply. I have not had an antibody test done, ever, relating to gluten. Last year I had an allergy test done via blood draw (as my insurance wouldn't cover the skin test) but this was for pollen and grasses, not food. Even on the blood test I had extremely high levels of reactions to each allergen. Could this seasonal... -
- Russ H replied to nancydrewandtheceliacclue's topic in Introduce Yourself / Share Stuff4Celiac flare years after diagnosis
The sensitivity of people with coeliac disease varies greatly between individuals. The generally accepted as safe limit for most people is 10 milligrams per day. This equates to a piece of bread the size of a small pea. Some people report that they are more sensitive than this, but others can very occasionally eat a normal gluten containing meal without reacting...
