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- AMY KACHER posted a topic in Coping with Celiac Disease0Anyone have a gluten-free brand of Zoloft/Sertraline?
I've found out that my prescription for Zoloft is no longer certified gluten-free. The factory that was making the particular brand name Zoloft I was taking is no longer making it. I'd rather not go through the ordeal of tapering off this medication and trying a replacement drug. Does anyone currently have a brand they have found that is gluten-free? The... -
- Heatherisle replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms27Blood results
Daughter struggling at the moment, has been on gluten free diet for almost 3 weeks now as advised. Felt really good at beginning of this week but today feeling seriously depressed, very tearful and says her life is no good. Had an emergency doctor appointment today, commenced on Diazepam 2mgs and referred to psychiatrist who is going to contact her over the... -
- Scott Adams replied to TheDHhurts's topic in Gluten-Free Foods, Products, Shopping & Medications5Mushrooms - are they safe for celiacs?
Hi @Tannin, in general mushrooms haven't been on the radar as a gluten threat, so I am not sure why you seem to be so concerned with commercial mushrooms like button or Portabella varieties? While I appreciate the detailed perspective from a cultivation standpoint, I think it's important to clarify that the core concern you're describing—substrate c... -
- lauramac posted a topic in Related Issues & Disorders0COVID19 and getting glutened
I was diagnosed with Celiac Disease abput 10 years ago. When I was initially diagnosed my only "symptom" was persistently low iron (that occasionally dipped into anemia). After diagnosis, over time, I started to develop symptoms when exposed to gluten--they have been overall relatively minor, but have increased over time (and yes, I realize my guts are likely...
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By AMY KACHER · Posted
I've found out that my prescription for Zoloft is no longer certified gluten-free. The factory that was making the particular brand name Zoloft I was taking is no longer making it. I'd rather not go through the ordeal of tapering off this medication and trying a replacement drug. Does anyone currently have a brand they have found that is gluten-free? The pharmacist at CVS told me he doesn't know and that I need to do this research on my own...and that the generic is made at many different labs depending on need, so no way to trace. -
By Heatherisle · Posted
Daughter struggling at the moment, has been on gluten free diet for almost 3 weeks now as advised. Felt really good at beginning of this week but today feeling seriously depressed, very tearful and says her life is no good. Had an emergency doctor appointment today, commenced on Diazepam 2mgs and referred to psychiatrist who is going to contact her over the next few days. Has also been given a sick line for work until 4th October.She video called us really upset and distressed which has not done me or her dad any good. Unfortunately we don’t live anywhere near her, she’s on the mainland and we live on an island. Hoping to get her home next week for a few days. Luckily her flat mate is understanding. Just wondering if anyone else has felt like this? Have tried to explain to her it’s not unusual to have these feelings. Having to wait for weeks for biopsy result isn’t helping either. Thanks for any advice anyone has. I’ve told her to get in touch with a coeliac group in her neighbourhood but it’s falling on deaf ears at the moment. -
By Scott Adams · Posted
Hi @Tannin, in general mushrooms haven't been on the radar as a gluten threat, so I am not sure why you seem to be so concerned with commercial mushrooms like button or Portabella varieties? While I appreciate the detailed perspective from a cultivation standpoint, I think it's important to clarify that the core concern you're describing—substrate contamination—is an extremely niche risk for the vast majority of celiacs. For anyone buying standard commercial mushrooms like cremini or portobella from a grocery store, the mushroom itself is inherently and safely gluten-free; it's a fungus, not a grain. The real, practical risk of gluten exposure doesn't come from the remote chance of rye berry residue on a fresh mushroom cap, but from much more likely sources like pre-sliced packaging facilities, canned products with added flavorings, or restaurant preparation where shared equipment and sauces are the true culprits. Focusing on peeling mushrooms seems to address a theoretical problem rather than the actual ones, which are handled by simply buying whole, fresh mushrooms and preparing them in a clean environment. For most people with gluten sensitivity, this is a non-issue, and the warning might create unnecessary alarm about an otherwise safe and healthy whole food. -
I was diagnosed with Celiac Disease abput 10 years ago. When I was initially diagnosed my only "symptom" was persistently low iron (that occasionally dipped into anemia). After diagnosis, over time, I started to develop symptoms when exposed to gluten--they have been overall relatively minor, but have increased over time (and yes, I realize my guts are likely being wrecked regardless of the symptoms) on the rare occasions I've been exposed to gluten. I had COVID19 last week (now testing negative) and was glutened last night (never trust anything labeled gluten-free in a mixed environment). I had my traditional symptoms (sharp gas pains, burping, nausea, stomach ache) but they were accompanied by new, more intense symptoms (muscle cramps all over my body--feet, calves, biceps, neck, shoulders, jaw, abdomen, I'm still sore today and cold sweats). I spent about 6 hours writhing before I felt well enough to get up. I have been told by my allergist that COVID19 can cause your immune system to hyper react. I'm wondering if that's what happened here. Has anyone else had experience getting glutened post COVID19? Relatively shortly after recovering from COVID19? Was it a more extreme reaction or same? I can't seem to find any articles on this, so I thought I'd ask the community. Thank you!
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