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This May Sound Crazy...

Beth in NC

By Beth in NC
in Coping with Celiac Disease

Recommended Posts

ShayFL Enthusiast
ShayFL
Posted

Ill PM you Liz. You might not shoot, but a firing squad might develop quickly. :huh:

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Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
I didn't think I was very sensitive until I was truly gluten free for about 4 months, and then had some rotisserie chicken from sam's club that I 'thought' had never been a problem before.

Sam's Club's rotisserie chicken used to be gluten-free--they changed suppliers (at least, they did here in PA) to one who uses soy sauce in the marinade. So you weren't imagining things!

Last time I checked, Costco's rotisserie chicken was gluten-free, and they had LOTS of other great gluten-free items, including Trident brand salmon burgers that ARE gluten-free! (In the freezer section)

Your pasta recipe sounds yummy!

ravenwoodglass Mentor
ravenwoodglass
Posted
I'm still here...and I'm fine, after having a Chicken Filet Biscuit from Chick-fil-a this morning at 10:30. I have to say I'm a little ticked off. All I had was a moderate belly ache for a couple hours. No gurgling, bloating, nadda...nothing.

Maybe I'm one of those that it takes a while to hit.

Maybe I'm a Silent Celiac.

How am I EVER gonna know if I'm glutened or not? Does that mean all the stuff I THOUGHT had glutened me in the past few weeks was really a fluke? I mean, if a BISCUIT doesn't do it, some trace amount from CC isn't going to do it! But all the while...this stuff is wearing down my small intestine and makes antibodies against other parts of me and attacks them too...leaves me prone to cancer if left untreated.

I didn't want to have some horrible reaction, but I sure expected more than this. I'm.really.frustrated.

One of the frustrating things about intolerances rather than true allergies is the possiblility of delayed reaction. Different folks react in different lengths of time and some of us can have a predictable 'progression' of symptoms that we learn to recognize. You may see a more of a reaction 3 days from now.

Doing a deliberate challenge can have value when gone about by adding in the offending food for a week at least 3 times a day. You would stop the challenge when you react. If after adding back in gluten for a week you have no reaction and you were diagnosed with biopsy then you would need to be very careful about CC. You do risk, as others have pointed out, a severe reaction that might take weeks to resolve.

ShayFL Enthusiast
ShayFL
Posted

I also think it is important to challenge with a pure source like "cream of wheat" and nothing else added.

ravenwoodglass Mentor
ravenwoodglass
Posted
I also think it is important to challenge with a pure source like "cream of wheat" and nothing else added.

Good catch Shay, yes that is extremely important and I forgot to mention it. The Cream of Wheat was what I used when I had to challenge.

JNBunnie1 Community Regular
JNBunnie1
Posted
Good catch Shay, yes that is extremely important and I forgot to mention it. The Cream of Wheat was what I used when I had to challenge.

True, you could theoretically be just reacting to the oil or something, pure source is a good idea.

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    • trents
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By trents · Posted

      This is a common experience across the board with various brands of gluten-free bread products. Prices go up, size goes down. Removal of the egg component may be for the purpose of cost-cutting related to bird flu supply shortages or it may be catering to those with egg allergy/sensitivity, fairly common in the celiac community.
    • HAUS
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By HAUS · Posted

      Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free. Unfortunately Sainsbury's have changed the recipe and have made it 'Egg Free' too and it has lost everything that made the original loaf so unique. Now the loaf is unevenly risen with 8 x 8cm slices at best, having lost it's bounce with the texture dense and cake like after toasting resembling nothing like White Bread anymore. Unsure as to why they have had to make it 'Egg Free' as the price is the same at £1.90 a loaf. Anyone else experiencing the same issue with it? - also any recommendations for White Bread that isn't prescription? / Tesco's / Asda's are ok but Sainsbury's was superior.
    • Mari
      My only proof

      By Mari · Posted

      Years  ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We  got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came down the road, laughed at our situation, then pulled the VW free of the mud. We followed him back to the ski area where where he started up the rope ski lift and we had an enjoyable hour of skiing and gave us a shot of aquavit  before we left.It was a great rescue.  In some ways this reminds me of your situation. You are waiting for a rescue and you have chosen medical practitioners to do it now or as soon as possible. As you have found out the med. experts have not learned how to help you. You face years of continuing to feel horrible, frustrated searching for your rescuer to save you. You can break away from from this pattern of thinking and you have begun breaking  away by using some herbs and supplements from doTerra. Now you can start trying some of the suggestions thatother Celiacs have written to your original posts.  You live with other people who eat gluten foods. Cross contamination is very possible. Are you sure that their food is completely separate from their food. It  is not only the gluten grains you need to avoid (wheat, barley, rye) but possibly oats, cows milk also. Whenever you fall back into that angry and frustrated way of thinking get up and walk around for a whild. You will learn ways to break that way of thinking about your problems.  Best wishes for your future. May you enjpy a better life.  
    • marion wheaton
      Are Lindt chocolate balls gluten free?

      By marion wheaton · Posted

      Thanks for responding. I researched further and Lindt Lindor chocolate balls do contain barely malt powder which contains gluten. I was surprised at all of the conflicting information I found when I checked online.
    • trents
      Are Lindt chocolate balls gluten free?

      By trents · Posted

      @BlessedinBoston, it is possible that in Canada the product in question is formulated differently than in the USA or at least processed in in a facility that precludes cross contamination. I assume from your user name that you are in the USA. And it is also possible that the product meets the FDA requirement of not more than 20ppm of gluten but you are a super sensitive celiac for whom that standard is insufficient. 
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