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Born And Raised... First Post....


celiacuser12345

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jams Explorer

Hello and Welcome!!!

I am the "friend with tics" from jnifred. I do find that my tics or twiches are worse when I have eaten gluten. It is in my left temple and now starting to affect my left eye. I thought I was going nuts when it first started happening. My doctor couldn't answer me. I am not sure that it is visible to the eye, but I do know when people put their finger on my temple, they freak out!! It is a little gross to most.

Anyway, it mostly happens only when I have gluten. This is not an immediate response. It happens usually the next day and lasts up to a week each time. I agree, cut the gluten out completely and see if that helps.

Good luck!!


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num1habsfan Rising Star

Hey, welcome. Warning when you talk to Lisa's, specify which one ;) There are many of us :P

I'm still waiting to have that always positive/smiley feeling, but its so nice to see there are some Celiac's out there who do! Then again, you've always had Celiac (and I've only had it for 3 years). I'm 21 too, so we probably deal with a lot of the same feelings/issues..

I havent 'cheated' in a while, but I know that feeling of every once in a while having to give in. I know 99% of people with Celiac disagree, but sometimes its too much. And I'd rather have pains for a few days then have a panic attack.

If you ever need anyone to talk to about anything, just email me (you can find my email in my profile :P ), I'm always willing to make new friends! And havent found many around my age lol ..

~lisa~

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    • Scott Adams
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      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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