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silvervelvet

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silvervelvet Newbie
silvervelvet
Posted

First I have to say "THANKS everyone for all of the great info here!" I'm so excited about finding this message board. I went on a gluten free diet almost 3 days ago and can fit into my clothes again!! Last week I looked pregnant by the end of the day everyday. So, on Tuesday Im going to call my Dr. and request testing. I dont know what to ask for. Also, how long do I have to be on a gluten diet before testing can be done? I cant wait until this weekend is over!

My friends think that Im nuts for giving up bread and such but initially the Dr. thought I had cancer. If I can deal with that cancer scare then I can give up bread. Today I made pancakes from rice and tapioca flour. Even my daughter and her friend ate them.

So, think about what you would have done differently now that youre in the know, and tell me.

In Jan. of 05 I had allergy testing done. One of the items listed was wheat. It came out negative (Im pos. to just about every tree, grass, mold, etc) and I thought to myself "well, I dont have Celiac". I had no idea that it was a totally different test. If I knew the right questions then I could have asked my reg. doctor for further testing. I just dont know enough.

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Smunkeemom Enthusiast
Smunkeemom
Posted

If you are testing for Celiac there is a complete celiac panel.

I hear that you have to be on a lot of gluten for a while to get a pos. test.

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  • Recent Activity

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      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.
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    • Russ H
      Celiac flare years after diagnosis

      By Russ H · Posted

      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
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      Terrible Neurological Symptoms

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      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Terrible Neurological Symptoms

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      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
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      Terrible Neurological Symptoms

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      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      Zaalouk moroccan eggplant salad

      By Aretaeus Cappadocia · Posted

      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
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