2 2
Galixie

Need to lose

Rate this topic

Recommended Posts

I previously had success losing weight with calorie counting. I lost about 30lbs that way and managed to keep it off for at least a year, but it is slowly creeping back up and I've now regained 10. Calorie counting worked for me because I still felt like I could eat anything I wanted as long as I could fit it into my calorie budget. It didn't feel restrictive to me.

My problem now is that, after having to give up both gluten and dairy, I feel like my choices are constantly restricted. The idea of also trying to restrict calories on top of that is overwhelming to me. So I'm not sure, really, how to approach my problem.

I'm not very physically active. I find that I have to be conscious of how much energy I expend because I have a B12 issue which causes me to become and stay extremely fatigued if I overdo physical activity. I would like to find a balance where I could be a little more active than I currently am. There's a time/money component to this issue that I haven't quite worked out though.

I also have not yet learned to cook. I find calculating calories more difficult on home cooked versus pre-packaged foods. However, if I learn to cook, I could probably eat healthier than I currently manage. So I think I just need to find a non-calorie-counting approach.

What has worked for you? Are there any good methods that work easily with gluten and dairy restrictions? I've noticed paleo seems to include a lot of milk/cheese. If I'm going to try to cook things, I don't want to worry about trying to figure out substitutions. I'm really bad (I mean *really bad*) at cooking, so the fewer the complications the better.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I previously had success losing weight with calorie counting. I lost about 30lbs that way and managed to keep it off for at least a year, but it is slowly creeping back up and I've now regained 10. Calorie counting worked for me because I still felt like I could eat anything I wanted as long as I could fit it into my calorie budget. It didn't feel restrictive to me.

My problem now is that, after having to give up both gluten and dairy, I feel like my choices are constantly restricted. The idea of also trying to restrict calories on top of that is overwhelming to me. So I'm not sure, really, how to approach my problem.

I'm not very physically active. I find that I have to be conscious of how much energy I expend because I have a B12 issue which causes me to become and stay extremely fatigued if I overdo physical activity. I would like to find a balance where I could be a little more active than I currently am. There's a time/money component to this issue that I haven't quite worked out though.

I also have not yet learned to cook. I find calculating calories more difficult on home cooked versus pre-packaged foods. However, if I learn to cook, I could probably eat healthier than I currently manage. So I think I just need to find a non-calorie-counting approach.

What has worked for you? Are there any good methods that work easily with gluten and dairy restrictions? I've noticed paleo seems to include a lot of milk/cheese. If I'm going to try to cook things, I don't want to worry about trying to figure out substitutions. I'm really bad (I mean *really bad*) at cooking, so the fewer the complications the better.

Hello. Well first i would like to say it that you should not be worried about the weight loss. Actually because it didn't work the way you like. So, first try to concentrate on your own health. Sometimes gluten free diets do not burn calories that easy because the same gluten free food itself contains much more calories than other like junk food or else. The thing is that you have to mix it with work out. I had the same problem in the past. I am taking healthy gluten free food but i haven't lost not a single kilo since. SO, my advice would be to include at least 30 minutes work out in your daily routine and you will notice the changes. 

Share this post


Link to post
Share on other sites

I recently had my cholesterol level checked.  No surprises there, it is always high.  So I listened to my lecture and really tried to make some diet changes.  Well how exactly do I cut out more carbs when I've been on a gluten free diet for over 10 years?Years of pasta and bread making me sick, I really don't indulge that often on gluten-free replacements.  So it came down to eating more vegetables.  (lost weight and went down on some of the cholesterol counts from eating 2 more bites of vegetables per meal)

Since I can't think of anything else to do to lower the cholesterol further I am trying psyllium husk fiber.  It is still early but I seem to be losing weight.

I don't know if that will help anyone lose more weight, but keep eating healthy!

Share this post


Link to post
Share on other sites

I have used this website for calorie and nutrition data on whole foods: http://nutritiondata.self.com/

And I too am a lousy cook. Here's what I do: I cook meats in the oven. Chicken breasts, pork chops, or roasts. Just put them in, shut the door, then take them out when they're done. A crock pot is good for this too. If you're not sure how long to cook them, either get a cookbook or look it up online. I usually throw some baking potatoes or sweet potatoes in and cook them at the same time. You'll know they are done when you can easily pierce them with a fork.

Veggies? Well it depends on what you like. I usually go for broccoli or cauliflower. Those I just cut up into really small pieces. I mean really small. You can use a food processor, but I find they are a pain in the neck to clean so I just got one of those hand operated food choppers like Mom always used to chop nuts and things.

Now here's the cool part. You don't have to cook the veggies at all. Just shred up the meat, cut or mash up the potatoes, and throw a serving of veggies in. Mix it all together. Put individual servings in ziplock bags and put them in the freezer. Each morning take one out and it'll be ready for the microwave by lunch time. Instead of potatoes you could make rice. Just follow the directions on the bag. And instead of butter, try drizzling some olive oil on your meal.

I cook once a week. At first you may want to make several different batches so you will have some variety to choose from. Fill your freezer and you won't have to worry about cooking for a while.

And here's the thing - if you eat like this you WILL lose weight without having to count calories. Processed foods not only have lots of junk in them that are bad for you, but they almost always have more calories than good whole foods. And as an extra added bonus, you will start feeling better. I was the proverbial junk food junkie at one time but after having eaten this way for a long time now, junk food seems gross to me.

If I can do this I know you can too. :)

Share this post


Link to post
Share on other sites

Thank you!

A few days ago I was talking to a friend of mine about needing to find a basic cooking class. He was lamenting the lack affordable basic cooking classes with me. He would love to find a class that teaches how to cook meat in various ways because he was a vegan for years and doesn't feel knowledgeable now on how to cook meat. I have difficulty following written recipes and learn best in a tactile fashion, so I think a class of some sort is probably my best option. The ironic part is that we live in an area that is very 'foodie', so there are an abundance of very specialized classes on all sorts of fancy cooking techniques (mostly focusing on desserts) that are so far over my head it is laughable. There are dozens of classes in the general area and not a one of them could teach me how to make a pot roast or bake a chicken (although a whole chicken is really too much for me to get through anyway).

If I can figure out how to cook basic things, I'm sure it will help. I was looking around online and I started to get interested in the high protein, low GI diet. My blood sugar levels are very good, but my cholesterol could stand to come down and I'm thinking low GI probably fits pretty well with gluten free. It also, in a way, seems simpler because it is more a matter of focusing on meats and veggies. It seems like I can only focus on one thing at a time. I know I basically stopped counting calories right after I gave up dairy, which is why the weight started creeping back up. That's why I'm sort of looking for something that is all-inclusive in the sense of dairy free, gluten free, and low calorie or weight loss inducing in some fashion. It probably doesn't exist, but if I don't look I'll never find, right?

I will admit that I can't actually recognize or name a large number of the veggies in the produce isle. That's another bit of learning I need to master to get on the right track.

Exercise is still a work in progress. I planned to walk a bit last night and the plan got derailed at the last minute... And I can't even pretend that I'll have the time to try to get to it tonight. I'll keep working towards it though. :)

 

 

Share this post


Link to post
Share on other sites
Ads by Google:


Chicken is easy. If you cook a whole one (and plan on freezing the leftovers as I suggested) all you have to do is put it in a roasting pan, pre-heat the oven to 350, then cook it until the leg twists easily. If you're cooking parts - breasts or legs, do the same - no need to add water or anything. Just cook them until the skin is really brown.

Pork chops - I add water to the pan, about to the same level as the cops themselves. Cook at 350 until they are good and brown. You can cut into one to make sure it's done inside.

 

Share this post


Link to post
Share on other sites

How long does the meat need to 'rest' before you can refrigerate or freeze it? Someone at work said it's bad to put freshly cooked meat in the fridge, but we were all a little unclear on whether it was bad for the actual meat or because the warm container might warm up surrounding food.

Share this post


Link to post
Share on other sites

If you make up the individual meal packages as I do, you only let the meat cool long enough to be able to handle it. Then everything goes into the freezer. Otherwise just leave it out while you eat, then refrigerate what's left. The only harm in refrigerating straight out of the oven would be, if it's a glass baking pan it might shatter (so let it cool for twenty minutes or so), or the fact that if you put a hot dish in the fridge, the fridge will run more until it cools off. It won't harm any other foods in the fridge, just your electric bill.

Share this post


Link to post
Share on other sites

Hi,

what I have learned is that I need to concentrate on eating healthy rather than just counting calories. Of course, I have to be careful not to eat too much but I never feel guilty after eating an extra piece of fruit. If I can offer you any advice, it would be to eat a clean diet and not rely on pre-packaged food too much. It has a lot of additives. I am not saying all of it is bad but do not only eat that.

I used to count my calories in the past, eat food that I thought was good for me but looking back, I was mainly concentrating on number of calories, which I do not think was a good idea now.

So, you said you do not know how to cook. You will learn with time and Bartfull gave you great tips. I am impressed that she can cook for a whole week. I usually make a soup that can last me 2 days. Other things, I have to cook every day but I got used to it and I rediscovered my love for cooking.

Even if you do not know/recognize some veggies/fruits, try them. I learned to try new things when I was traveling. 

I know you also said you do not have much energy to exercise. Food is the fuel for your body. The better food you eat, more strength and energy you will have. Going back to calories - don't forget that some fat is good and we need it. For example, avocados, nuts, salmon, olive oil may seem to be fattening and high in calories, but they are amazing for your body so if you can, you should definitely eat them. At this point, everything you eat, you need to think what it does for your body. I think that if you take away gluten-free snacks such as cookies would be a good start.

When it comes to freezing something (e.g. meat), I have always let it cool down first before putting it in plastic bags and freezer. I am not sure if my reasoning makes any sense, but since I heard that even plastic bottles are not good for us to drink water from it, putting warm/hot food in plastic bags just makes me a bit nervous. I might be completely wrong but that is how I freeze anything.  

Some quick food ideas -

- Sweet potatoes (I cut them into wedges and coat them with olive oil and bake them in the oven).

- chicken wings ( just put turmeric or other gluten-free spices you like, again with the olive oil and baked them in the oven)

- Take a piece of chicken breast, cut it into smaller pieces, coat with olive oil, put some chopped carrots, cabbage, onions and bake it all in the oven. I separately cook rice and eat it together.

- Chicken soup (put a piece of chicken meat you prefer (I use drumsticks), carrots, onions, garlic, parsley and let it cook for awhile).

- Chicken with broccoli and rice. First fry (using olive oil) chopped chicken breast, add chopped onion and broccoli. In another pot, cook rice and when everything is done, pour rice into the pot where you cooked chicken and veggies and mix it. 

- Tuna salad (my own version =) - Can of tuna, 2-3 cucumbers, garlic, salt if I do not have to much time to prepare something but I often add other veggies. You can add other veggies that you like.

- If you can tolerate eggs and cheese, you can make omelets with veggies and sprinkle with cheese. I stopped eating eggs for now but I hope to reintroduce them after some time. It is so easy to make and delicious.

- Quick snacks - peanut butter with apples, bananas - fruit smoothies - It is super tasty to cut an apple, put some walnuts, and drizzle it with honey =).

Lastly, use some of these internet pages where you can count calories just to have a general idea how many calories you are eating. Enter some food that you have eaten thus far to get an idea how many have you been eating. When I was worried that I was not eating enough when I was not at home, someone suggested that I use myfitnesspal.com to see exactly how many calories I was eating. I used to use this website when I was counting calories in the past. Now, I sometimes use it just to make sure I eat enough. Also, try pinterest.com. I look up recipes all the time.

These days, I only walk. For someone who used to regularly run, spin 3 times a week, lift weights, etc, one could expect that I would gain weight but since I eat super healthy, I have not gained any. I have stayed away from all processed/pre-packaged food for at least a month now and I really think it helped me feel better.

Of course, checking cholesterol and thyroid is good to do as well. 

Do not be too hard on yourself. Getting healthy should be your priority now.  Good luck. 

Share this post


Link to post
Share on other sites
On ‎10‎/‎24‎/‎2015 at 5:02 PM, LookingforAnswers15 said:

I know you also said you do not have much energy to exercise. Food is the fuel for your body. The better food you eat, more strength and energy you will have.

I find myself trying to explain this to pretty much everyone, so I'll just explain it here too:

I have a couple of forms of anemia. One of them is treatable with B12 injections and the other is largely untreatable. This means that nothing I eat will increase my energy levels. (Neither form of my anemia are treatable through food or oral supplements.) It also means that I never get that 'second wind' that is supposed to happen when exercising. When I overdo my level of activity the fatigue is long-lasting and debilitating. It's a bit like having a bad flu where you are too weak to stand up, except having that weak feeling last for days or weeks at a time.

So I have to approach exercise with caution. Currently I have built up to 75 minutes of walking each week. Unfortunately my level of fatigue has also noticeably increased and, despite attempts to cut back on total calories consumed, I have yet to see any progress. Based on the math, this approach should be making a difference. I am not sure why it isn't. I plan to see if my naturopath has any further suggestions for me.

Share this post


Link to post
Share on other sites


Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
2 2

  • Who's Online   14 Members, 0 Anonymous, 409 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    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.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    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

    Jefferson Adams
    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.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

  • Forum Statistics

    • Total Topics
      110,263
    • Total Posts
      949,793
  • Member Statistics

    • Total Members
      77,670
    • Most Online
      3,093

    Newest Member
    Bekehsn
    Joined
  • Popular Now

  • Topics

  • Posts

    • Thank you - I had my endoscopy today and the doctor said he didn't see the telltale signs of celiac but he did biopsy. There were a number of other things he noted, like a polyp found in the fundus, and my stomach was very inflamed.       He said to start a gluten free diet right away anyway.  It is hard not to get ahead of myself and wonder about the results and if they come back negative.   
    • Congratulations!!🎆🎇🎊🥂  
    • Becca4130, Being gluten free for a while would cause your blood serology to test negative but many people choose not to finish a gluten challenge because of how bad they feel on gluten. NCGS is a real thing even though most doctors don't recognize it today. See this care2 article that explains what might be  happening in your case. https://www.care2.com/causes/new-study-confirms-existence-of-non-celiac-gluten-sensitivity.html The rate of positive blood serology is 2x higher than biopsy confirmed Celiac disease. see this new research about the rate of NCGS (serology postive Celiac)  in the general public without positive biopsy.  . . though for this research they considered both serology (blood tests) and biopsy confirmed celiac diagnosis as the real rate of Celiac disease in the general public. quoting 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." Which they say  quoting again "means that numerous people with celiac disease potentially remain undiagnosed" or I think in many causes NCGS is not being declared because they consider a blood positive test inconclusive in the absence of a confirmed biopsy. and it sounds like what is happening in your Case especially since you have been gluten free long enough to not test positive on your blood work. See the Care2 article which is typically 6 months and your antibodies goes down naturally when you are gluten free that long. quoting "Though the cause of the two conditions seems to be very different, the study confirmed that the best treatment is the same for both conditions. After six months of only consuming gluten-free grains, the NCGS group reported a significant improvement in their digestive and non-digestive symptoms, and the immune system markers identified earlier in the study had normalized." ****this is not medical advice but what makes sense to me after having been serology (blood) positive for antibodies that went down on a gluten free diet. You might also see this thread that talks about some of these same issues. I hope this is helpful and good luck on your continued journey. I also meant to add this link http://www.mdmag.com/medical-news/not-everyone-predisposed-to-celiac-disease-develops-it Or It could be you have not developed celiac yet because your gut biome has protected you so far from developing it. quoting "The study authors determined that while about 40 percent of the population have a genetic disposition to celiac disease, just about 1 percent develop the condition upon exposure to gluten. Mice who housed Pseudomonas aeruginosa bacteria (Psa) in their guts – transplanted from celiac patients – metabolized gluten different than mice treated with the probiotic Lactobacillus.

      The researchers further observed that Psa produced gluten sequences that initiated inflammation in celiac patients. Lactobacillus was used to detoxify the gluten.

      "So the type of bacteria that we have in our gut contributes to the digestion of gluten, and the way this digestion is performed could increase or decrease the chances of developing celiac disease in a person with genetic risk,” senior study author Dr. Elena Verdu explain(s)" Again I hope this is helpful. 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,
    • Fun fact, google your doctors name, 2-4 review sites will have them and their info. You can submit a public review of your doctor.......inform people of this story on the review sites and this doctors "incompetence" in relation to your disease.
    • After I posted this, he called me because I replied to the note questioning if I was reading the test results correctly because they didn't look negative to me. He told me that A. diarrhea is not really a symptom of celiac (huh, wonder why all the poop jokes about it then...) B. if I had both genes plus a positive antibody test, that would mean that there was about a 95% chance that I do have celiac right now, not a potential to develop it and C. if I stay on a gluten free diet (which I don't have to because he says I don't have celiac) then he won't retest the antibodies because of course they will go down and there is no need to test. I'm pretty much speechless. It is abundantly clear why he was the first available when others had a wait.
  • Blog Entries

  • Upcoming Events