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- Aretaeus Cappadocia replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease41 Year Elimination Diet journey
I like the Wolff's brand coarse kasha in the grocery store, but I also like the Azure Standard products (AzureStandard.com) for buckwheat, amaranth and other ingredients. The Wolff's package in my pantry is labeled "gluten free". Azure says that their packaging plant has an allergen control program but almost none of their products are labeled gluten... -
- xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease41 Year Elimination Diet journey
I have been looking for brands that are ready to make areas of time as I normally hear my oatmeal 1 min in microwave every morning. It appears buckwheat requires allot of cleaning soaking longer cook times. Any eat recipes have you tried. Also what's the reason if adding lemon juice to groats? Thanks -
- Aretaeus Cappadocia replied to nancydrewandtheceliacclue's topic in Super Sensitive People7
Celiac flare years after diagnosis
@nancydrewandtheceliacclue, If I were you I would give up the bread tossing until everything is under control for a few months straight. Then try doing it again and see if symptoms return. If you just can't give it up, try wearing a good mask, tie your hair up tight, and take other steps to reduce the possibility of crumbs sticking to you and eventually ending... -
- xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease4
1 Year Elimination Diet journey
What brand do you recommend? Thanks -
- Aretaeus Cappadocia commented on Scott Adams's article in Latest Research1
New Study Reveals How the Immune System Learns Which Foods Are Safe to Eat
It would be an interesting experiment to add the zein "tolerance" tag to a gliadin peptide and feed it to the celiac mouse model to see if it is tolerated or rejected.- food allergy
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By xxnonamexx · Posted
What's the reasoning of washing and rinsing kasha buckwheat for 12 hrs -
By Aretaeus Cappadocia · Posted
I don't clean the kasha. It does take more than a minute but less than half an hour. However I understand the need for efficiency in the morning routine. I am not familiar with the lemon thing. Another one to consider is quinoa (I buy Kirkland, labeled gluten free). It is probably better to rinse the quinoa before cooking. I don't notice it myself but a lot of people don't like unwashed quinoa because of saponins that are removed by a rinse. All of these are reheatable if you want to make a larger amount ahead of time. Also, it may be possible to use the "overnight oats" strategy with some or all of these, but I have to say I never even thought about it until writing this response. -
By Aretaeus Cappadocia · Posted
I like the Wolff's brand coarse kasha in the grocery store, but I also like the Azure Standard products (AzureStandard.com) for buckwheat, amaranth and other ingredients. The Wolff's package in my pantry is labeled "gluten free". Azure says that their packaging plant has an allergen control program but almost none of their products are labeled gluten free. I have been relying on Azure a lot for my gluten-free diet and the global outcome has been good but I never know for sure for any given product. I eat something I bought from them pretty much every day. (wish I could tell you something more definitive) Full transparency: I was diagnosed with celiac by antibody test (10x the threshold) and by biopsy, and now my antibody levels are 1/10 of the threshold, so my diet appears to be very gluten safe. However, I never had any clear acute symptoms so I never know for sure when I'm consuming gluten. -
By xxnonamexx · Posted
I have been looking for brands that are ready to make areas of time as I normally hear my oatmeal 1 min in microwave every morning. It appears buckwheat requires allot of cleaning soaking longer cook times. Any eat recipes have you tried. Also what's the reason if adding lemon juice to groats? Thanks -
By Aretaeus Cappadocia · Posted
@nancydrewandtheceliacclue, If I were you I would give up the bread tossing until everything is under control for a few months straight. Then try doing it again and see if symptoms return. If you just can't give it up, try wearing a good mask, tie your hair up tight, and take other steps to reduce the possibility of crumbs sticking to you and eventually ending up in your food. Attached below is a link to a nice graphic on what 10 mg would look like and I think it would be possible to ingest enough crumbs through the air. Also keep in mind that some people are reacting even at 10 mg per day. (They describe it as 1/350th of a slice of bread.) https://nationalceliac.org/celiac-disease-questions/understanding-gluten-levels/
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