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Rat Poison Verses Gluten


neesee

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debmidge Rising Star
I was end stage when I was diagnosed and a had a very long and difficult recovery. I now have horrible high pressure and I currently take diovan and toprol for it. The toprol is new and it's not agreeing with me. It make me moody weepy and sad.Last night even with my meds it spiked to 160 over 118. It's very uncomfortable for me. My neck feels like it could explode when it's this high. It kinda scares me.

neesee

Neesee

Please if you have a moment, let me know about your "end-stage", I am very interested in this so as to know more about this condition. You may email me thru forum email.

Debbie

Note to all.....I have read that ingesting rat poison in small amounts doesn't necessarily kill you all at once....so hence the comparison of gluten to rat poison, I suppose.


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larry mac Enthusiast
.....I have read that ingesting rat poison in small amounts doesn't necessarily kill you all at once.....

Hi Deb, :)

Your so right. Long ago I use to be a Pest Control Operator (that's the fancy name for Mr. Bug Man). Common rat poisons contain anticoagulants such as Warfarin in small enough concentrations that the victim doesn't immediately get sick, thus being tricked will continue feeding, eventually dying a painless death (or so they say).

In olden days (when I was a boy), people sometimes dipped apple slices in arsenic and put them under the house. Not a good idea environmentally, but they also used DDT back then. :o

I wonder how many movies/shows have been made with the wife (or husband) slowly poisoning their spouse with rat poison?

best regards, lm

elye Community Regular
I wonder how many movies/shows have been made with the wife (or husband) slowly poisoning their spouse with rat poison?

Perhaps she could have simply been using slices of rye toast.... <_<;)

UCDSurvivor Newbie

Neesee,

UCDSurvivor here. I went pretty far down before I found out how bad gluten and protein are. And because I found out I do not metabolize protein because my liver fails to make a certain amino acid -- gluten and more basic protein is a poison to me.

But guess what -- the darn little buggers affect my personality too. I don't know about the rest of you reading this link, but I can be very terse, combative, argumentative online and not be aware I am doing it. When I found out that eating too much breads or meats caused these personality disorders I was devistated. Totally.

Nessee I take the toporol. But I wonder if more is at the root cause. Have you had all the genetic testing for the celiac? Those little proteins can cause mood swings and such that you are not aware of. So I will send you mental hugs. I have done much of the same myself.

I however had to go further than just celiac gluten free. Now am on low protein diet along with amino supplements and other things.

Am curious, Neesee has anyone ever checked your ammonia levels when blood pressure is spiking? Are there any other strange problems you are having? Hang in there sweetie.

UCD Survivor.

larry mac Enthusiast
.....I'll admit it I'm stumped, expressing myself through my writing has never been one of my strengths......I'm sorry. I'm crying. I know you don't want me here......

Dh fed me those lines yesterday because I was crying then too.

sorry

neesee

neesee please don't cry, there's no crying on Celiac Forum B). How can we have an argument (I mean a discussion) if somebody's crying? It just takes all the fun out of subtly insulting the other person for their obviously wrong viewpont (ha ha). Especially since it was your husband that got you into this mess in the first place!

BTW, thanks for fighting the good fight. It just drives me crazy when someone makes ridiculous exagerations and laughable generalizations. :wacko: I try to post a response, and the results are usually not too pretty. I'm really a nice guy, really! I just sometimes lack tact and finesse.

best regards, lm

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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