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Need Birthday Cake Rescuing!

VydorScope

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VydorScope Proficient
VydorScope
Posted
  • Author
maybe it was something else you ate? (wishful thinking?!)

Cant be. Had bunless Hamburgers before it and it hit me before I ate anything after it.

Of course now I have a wonder in back of my mind if i am this senstive to diary... maybe my gluten challenges were contimanated by diary. Diary can cause all the same symptons from what I have read so far. BAH

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mmaccartney Explorer
mmaccartney
Posted

Man, what a bummer! :angry:

I hope you are feeling better this morning, though it may take longer.

Of course now I have a wonder in back of my mind if i am this senstive to diary... maybe my gluten challenges were contimanated by diary. Diary can cause all the same symptons from what I have read so far. BAH

Do you really want to try another gluten challenge....?

Question: Are you milk reactions that simliar to your gluten reactions?? Mine are simliar, but milk does not give me the severe abdominal pain, and arthritis flare ups (for days) that gluten does. All else remains the same.......?

VydorScope Proficient
VydorScope
Posted
  • Author
Do you really want to try another gluten challenge....?

Question: Are you milk reactions that simliar to your gluten reactions?? Mine are simliar, but milk does not give me the severe abdominal pain, and arthritis flare ups (for days) that gluten does. All else remains the same.......?

For now I am TRYING to be gluten-free and DF for long enough to get somewhat better. From there when I am not exploding in the toliet room and etc I can think about this clearer.... but prbly will try a gluten challange again. In the end, I have to be true to me, and I am a university trained statisticain and software engineer. To me testing is part of life. heh. I test stuff (hey, did not say I had english degree LOL) as a routine part of my job/life daily. My son has postive blood work/etc for celiac disease so I know he has it, but I have never had any test for ANYTHING come back postive. The triple gluten challange I did I thought was good, but at the time I was under the assumption that dairy was not a factor, and did not isloate it from the test. Since I did the gluten part of it with pizza, cake,etc (fun foods, if I was to get sick I was gonna enjoy it! hehe) dairy was defintly part of it. *sigh*

Symptons appear to be identical, cept in degree but htat could be due to the "trace amount".

Judyin Philly Enthusiast
Judyin Philly
Posted

SO SORRY about your B/Cake...booooooo Hissss :ph34r:

:( It's such a bummer trying to figure it out.

for me -it might have been the choco..maybe soy in the chips..? Remember my banana/choc chip/brownies that made me sick??? Tasted great but ...those didn't bother you hugh?

I don't know but for me--different from someone here, finding the dairy causes more for the join & muscle pain and aches and flu like symptoms and the gluten..explosive D cramps and chills and also flu like with m/joint aches too. But more j/m with dairy some lose stools.

Hang in there..hugs

judy

VydorScope Proficient
VydorScope
Posted
  • Author

Heres the ingredients on the mix.

INGREDIENTS: Molasses and Honey; Brown Rice Flour, Natural Process Cocoa Powder, White Rice Flour, Organic Chocolate Chunks (Organic Natural Evaporated Cane Sugar, Organic Chocolate Liquor, Organic Cocoa Butter, GMO-free Soy Lecithin/emulsifier, Gluten-free Organic Vanilla. Chunks may contain traces of milk protein due to manufacturing equipment.); Tapioca Starch, Sweet Rice Flour, Potato Starch, Gluten-free Natural Flavor (contains corn derivative), Sea Salt, Xanthan Gum, Baking Soda.
Judyin Philly Enthusiast
Judyin Philly
Posted
Heres the ingredients on the mix.

INGREDIENTS: Molasses and Honey; Brown Rice Flour, Natural Process Cocoa Powder, White Rice Flour, Organic Chocolate Chunks (Organic Natural Evaporated Cane Sugar, Organic Chocolate Liquor, Organic Cocoa Butter, GMO-free Soy Lecithin/emulsifier, Gluten-free Organic Vanilla. Chunks may contain traces of milk protein due to manufacturing equipment.); Tapioca Starch, Sweet Rice Flour, Potato Starch, Gluten-free Natural Flavor (contains corn derivative), Sea Salt, Xanthan Gum, Baking Soda.

***

they say that allergic to soy but soy lecithin is ok...

cc=who the heck knows? so anxious to see what others say..i'm perplexed.. :ph34r::o

Judy

lonewolf Collaborator
lonewolf
Posted

Could it be the chocolate? My mom reacts violently to it. I make her carob brownies and cake.

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VydorScope Proficient
VydorScope
Posted
  • Author
Could it be the chocolate? My mom reacts violently to it. I make her carob brownies and cake.

BITE YOUR TOUNGE! :o

You trying to give me a heart attack? :o:blink:

jerseyangel Proficient
jerseyangel
Posted

This is probably no help at all, but I get terrible cramping and D from tapioca flour (starch). I noticed it was in your ingred. list. Just throwing out another thought.... :blink:

lonewolf Collaborator
lonewolf
Posted
BITE YOUR TOUNGE! :o

You trying to give me a heart attack? :o:blink:

LOL :lol: Well, you could try a white cake, put in 2 little drops of milk and see if you have the same reaction. It would be a good test.

VydorScope Proficient
VydorScope
Posted
  • Author
This is probably no help at all, but I get terrible cramping and D from tapioca flour (starch). I noticed it was in your ingred. list. Just throwing out another thought.... :blink:

Well, thanks, but comes back to the fact that I started down this road after I reacted to a cup of whole milk, even though I took Lactate wtih it it. So that rules out chololate and tapioca flour, unless they are jsut in addtion. :o

2Boys4Me Enthusiast
2Boys4Me
Posted

Since you're willing to bake from scratch next time, try the Wacky cake. It's somewhere on this site, and there's no egg, milk, or nuts. It's easy to make and tastes pretty good. I think it's a bit gritty with rice flour. I used a sorghum/corn flour mix the second time and it was better than with a rice mix.

VydorScope Proficient
VydorScope
Posted
  • Author
Since you're willing to bake from scratch next time, try the Wacky cake. It's somewhere on this site, and there's no egg, milk, or nuts. It's easy to make and tastes pretty good. I think it's a bit gritty with rice flour. I used a sorghum/corn flour mix the second time and it was better than with a rice mix.

I liked that mix cause I could get everything i needed at Kroger for it, where as coooking from scratch requires a trip to Wild Oats for that one exotic flour that you HAVE to be out of everytime. We treck out there at most once a month cause its such a hike, and the place is a mob scence. But next time we are planning to head out I guess I will dig through the recipes and see what sounds tasty.

There another store not far from here that carries the Gluten Free Pantry line of mixes, I wonder if they have a dairy free one thats good.

jerseyangel Proficient
jerseyangel
Posted

I am almost positive that the GFP Cake and Cookie Mix is lactose free. It makes the best white cake--better than any "regular" cake I've ever had. I use it to make pineapple upside down cake that is yummy.

VydorScope Proficient
VydorScope
Posted
  • Author
I am almost positive that the GFP Cake and Cookie Mix is lactose free. It makes the best white cake--better than any "regular" cake I've ever had. I use it to make pineapple upside down cake that is yummy.

Good, I will check if they have that one next time I am out there. :) thanks!

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

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      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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