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New And Lost

Leela

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Leela Newbie
Leela
Posted

heya there. just registered. dunno if i do everything right.

ok, i start.

my best friend has been diagnosed with Celiac about two years ago but it seems it's a lot more than just that. it's all related but he's got so many diagnoses that he doesn't even know half of them.

he keeps going into anaphylactic shock. his bones are a bit fragilised, he's started to walk with difficulty.

now doctors say his chances to survive are extremly thin... :(

I keep checking out sites and books to get info, but i'm getting a bit lost... does anyone know why he's so screwed up and getting worse every single day?

Leela

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plantime Contributor
plantime
Posted

If he is celiac and still consuming gluten even in trace amounts, he will continue to get sick. It could be that the damage before diagnosis was so severe that it was already too late to save him. It could also be that something entirely different is causing the decline. I am very sorry about your friend. I hope you get answers and peace with what is happening to him.

Leela Newbie
Leela
Posted
  • Author

thanks for having tried to answer, it means a lot.

answers, maybe. peace, never.

Leela

plantime Contributor
plantime
Posted

Please just keep us posted.

Leela Newbie
Leela
Posted
  • Author

I will... tho i have no clue where this is going. i dont wanna see where it's going actually.

i dunno if his diet is totally gluten free... i guess it is.

docs keep running tests tho... they have this nasty habit to take so much blood out of him that he passes out. does anyone know what they're testing?

  • 3 weeks later...
Leela Newbie
Leela
Posted
  • Author

me again...

he says he's getting a bit better. he can walk again! :)

i talked a lot with him and now he says he wont give up anymore.

d'you think prayers can do miracles?

lovegrov Collaborator
lovegrov
Posted

If he's actually going into anaphylactic shock that sounds like an allergy of some sort, not just celiac.

richard

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plantime Contributor
plantime
Posted

I have celiac and allergies, so he probably has both. It makes finding the culprits and eliminating them harder. I am glad he is starting to get better. Yes, I believe in prayer!!

Leela Newbie
Leela
Posted
  • Author

true... i think he's got an awful lot of allergies...

prayers are all that is left...

wildones Apprentice
wildones
Posted

I absolutely believe in prayers, and specific ones help. What is your friend's name and where does he live ? I would be glad to pray for answers and health for him. I know prayers made a tremendous difference for one of my boys that had very little hope for survival.

Lorraine

Leela Newbie
Leela
Posted
  • Author

I've PMed you... thanks

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

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      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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