Rate this topic

Recommended Posts

Hello!

Just last week, I took my daughter (6 years old) to an allergist because she's been complaining of an upset stomache for about 2 years now and maybe more. I feel like the worst mom. She doesn't eat a whole lot and I always thought that it was due to her not eating very much or that she just had to go to the bathroom. Man, do I feel like I deserve the "Worst Mom of the Year" award. Anyways, I finally decided that there was more to her complaints and took her to see an allergist thinking that she had a food allergy of some sort. They did her testing and found she wasn't allergic to any foods. After more questioning, her dr. said he was 90% sure she was wheat intolerant. He said that he wasn't willing to do the blood test because it was unreliable and didn't want her to go through that for him to simply say what he would tell me to do anyways which was to avoid wheat.

I'm fine with that, but sometimes wonder if I should push to have the gi test done on her to see if it's an intolerance or actually celiac's. Now that I've been researching it, she has a lot of the symptoms and I can see why her dr. was so sure of her intolerance. She has a bit of an extended stomache and has had it all her life even though she's a tiny little thing. I always thought it was just her "baby" stomache that just wouldn't go away. She's little. She's always been in the 5th percentile in height and weight even though her sister has always been in the 75th percentile. She complains of her legs hurting all the time. She gets diarrhea very easily. She was a really fussy baby and had reflux. She gets a lot of respiratory infections (this could also be due to her allergy to grass). Something interesting in hindsight is that she seemed to naturally avoid some things with wheat or gluten. In fact, I got in trouble with her Kindergarten teacher for packing only veggies and fruits in her lunches (no protein), but it was all I could get her to eat at the time because whenever I packed something with protein it was in a sandwich or rolled in a tortilla.

One of the things that has me thinking that she may be suffering from celiac's rather than an intolerance is that her symptoms happen immediately after eating sometimes actually in the middle of eating. I had also had her on a gluten free diet for 2 weeks, then she ate tacos with her dad and threw up that night with no other symptoms that would lead us to think it was the flu or anything else. In a way, I agree with my dr. in that why should she have to go through the yucky testing just to have the same results. But, then wonder in my head if she should actually be tested. Any thoughts? Thank you!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I am kind of new at this . . . we are still in the testing phase.

Here's why we are going through with testing for my 5 year old son (even though we will go gluten free either way when we are done.) His blood test already shows he is reacting to gluten.

1. He is eating gluten now, has been his whole life, we are used to his (very few) symptoms. If he goes gluten-free now, at some point he might want to be tested, and then we would have to go through a gluten challenge and intentionally eat something that may make him feel sick. No thanks.

2. If he has it, having documentation may be helpful in getting schools to cooperate with his dietary needs. His current school is WONDERFUL and would be on board simply if I asked. Can't be certain about Middle School, High School, and even College. He may need special considerations for not only diet, but for missed school days, etc.

3. If he has celiac disease and we know for sure, he will be monitored for the rest of his life for other, possibly related conditions. It will be in his medical file.

4. If he has it, family members need to be tested as well. (I have already tested positive). It would even be incentive for 2nd degree relatives (cousins) to get tested.

Anyway, we go for a visit with yet another MD next week . . .we'll see what happens.

Cara

Share this post


Link to post
Share on other sites

If she's not on a gluten-free diet, I would contact her pediatrician and request the blood test. It's a blood draw - nothing tramatic. If the blood comes back with indicators, they should refer you to a pediatric GI doctor who will meet with you, examine your daughter, then schedule her for a biopsy. During the biopsy, they take a tiny piece of her small intestine to look at the villa. If they are damaged, she's got celiac disease.

celiac disease means that when your daughter eats gluten, it triggers an autoimmune response which causes her body starts attacking itself. This is considered a gluten intolerance.

Not having celiac disease and having a gluten intolerance is more like having a peanut allergy. It's a severe once and done response if she eats gluten, but there are no long term affects to her body.

Your daughter very much sounds like she has celiac disease. My son was diagnosed at 6 through this method and he was very mild on symptoms and damage.

So, what does a celiac disease diagnosis get you? Techincally, it gets you the ability to impliment at 504 at school for your child. My school is fighting me tooth and nail on the implimentation, so I'm not sure it got me much of anything. It also gets you a specific diagnosis yes or no. Some people need that. The fact is, even if your daughter doesn't have celiac disease, she seems to have a gluten intolerance, so go gluten-free anyway. She might outgrow a gluten intolerance. You don't outgrow celiac disease.

Hello!

Just last week, I took my daughter (6 years old) to an allergist because she's been complaining of an upset stomache for about 2 years now and maybe more. I feel like the worst mom. She doesn't eat a whole lot and I always thought that it was due to her not eating very much or that she just had to go to the bathroom. Man, do I feel like I deserve the "Worst Mom of the Year" award. Anyways, I finally decided that there was more to her complaints and took her to see an allergist thinking that she had a food allergy of some sort. They did her testing and found she wasn't allergic to any foods. After more questioning, her dr. said he was 90% sure she was wheat intolerant. He said that he wasn't willing to do the blood test because it was unreliable and didn't want her to go through that for him to simply say what he would tell me to do anyways which was to avoid wheat.

I'm fine with that, but sometimes wonder if I should push to have the gi test done on her to see if it's an intolerance or actually celiac's. Now that I've been researching it, she has a lot of the symptoms and I can see why her dr. was so sure of her intolerance. She has a bit of an extended stomache and has had it all her life even though she's a tiny little thing. I always thought it was just her "baby" stomache that just wouldn't go away. She's little. She's always been in the 5th percentile in height and weight even though her sister has always been in the 75th percentile. She complains of her legs hurting all the time. She gets diarrhea very easily. She was a really fussy baby and had reflux. She gets a lot of respiratory infections (this could also be due to her allergy to grass). Something interesting in hindsight is that she seemed to naturally avoid some things with wheat or gluten. In fact, I got in trouble with her Kindergarten teacher for packing only veggies and fruits in her lunches (no protein), but it was all I could get her to eat at the time because whenever I packed something with protein it was in a sandwich or rolled in a tortilla.

One of the things that has me thinking that she may be suffering from celiac's rather than an intolerance is that her symptoms happen immediately after eating sometimes actually in the middle of eating. I had also had her on a gluten free diet for 2 weeks, then she ate tacos with her dad and threw up that night with no other symptoms that would lead us to think it was the flu or anything else. In a way, I agree with my dr. in that why should she have to go through the yucky testing just to have the same results. But, then wonder in my head if she should actually be tested. Any thoughts? Thank you!

Share this post


Link to post
Share on other sites

I agree with the others. I would have the blood test done to screen for it. If it comes negative you can always do a gluten challenge to see if she's intolerant to gluten, but if it's positive it will be easier to get accommodations and such at school. For me there were just a ton of reasons to formerly test. I have also had most of my other kids screened since they are higher risk. (So you know your feelings sound just like mine. I felt like such a jerk. I used to tell my dd "Your stomach always hurts" when she'd complain. She would always complain about it during times when she didn't want to do things. I thought she was trying to get out of things. Then one day I told her the next time she complained we were going to the doctors because this was getting to be too much. I'm so glad I took her in.)

Share this post


Link to post
Share on other sites

Thank you, everyone, for your replies. :) I have discussed all your replies with my husband and he and I both have agreed that we should get the blood testing done on her. She's been off gluten since the allergist told us his suspicion of her being gluten intolerant. That was 8 days ago. How long should I have gluten reinstated in her diet for the test to be viable? I want to make sure that if I make her go through this, the test will have a lower chance of resulting in a false negative.

Share this post


Link to post
Share on other sites
Ads by Google:


You could have her tested tomorrow (might not be too late) and if she is mildly positive, she would have to consume gluten for two months at the equivalent of 3 to 5 slices of bread a day to bring her antibody levels back up for a positive reading (if she in fact is going to be a positive tester). If you get the testing, make sure that they do a total serum IGA to be sure that she produces normal quantities of general antibodies, because if this reading is low it invalidates the other celiac IGA tests.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   4 Members, 0 Anonymous, 356 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

  • Forum Statistics

    • Total Topics
      110,250
    • Total Posts
      949,723
  • Member Statistics

    • Total Members
      77,478
    • Most Online
      3,093

    Newest Member
    petitechicklette
    Joined
  • Popular Now

  • Topics

  • Posts

    • I think what is going on for a lot of people experiencing being glutened by vapours is that they are perhaps mis-attributing the experience to the vapour, when in fact they were glutened by other means (swallowing airborne flour particles, splatter, touching contaminated surfaces). Proteins (eg. gluten) are heavy, and cannot evaporate or be suspended in water droplets that have evaporated.  I have worked for many years in different lab settings working with dangerous chemicals and biohazardous materials (human/animal tissue and bodily fluids). You should see what I am legally required to wear when handling materials that are merely hazardous by ingestion or particulate/droplet inhalation! I have to wear gloves, a mask and two layers of protective clothing. I am not allowed to bring food or water into the same room at all, and must remove all clothing/protective equipment before leaving the experiment room. Why all this? Because humans are really, really bad at touching contaminated surfaces and then touching their faces. This is how you get most of the colds, flus, and stomach viruses you've had in your life. You touched something bad, and touched your face! We wipe stuff on our clothes. Droplets or powders fly up into our faces when we handle stuff, cut, and mix stuff, and we don't notice unless it's "a lot." But we can get sick from much less than "a lot," whether that's gluten or some noxious chemical/pathogen.  I live in a shared kitchen, and I do not go in there when my roommate is cooking. If I'm thirsty, that's too bad, I'll wait. I do no leave anything (food, clean dishes) out unless I am physically present in the kitchen or home alone. I do not prepare food until I have wiped down all surfaces (handles, taps, counter) that I will interact with while preparing my food. I do not allow flour in my kitchen, and do not go into bakeries etc. Before I adopted these policies, I used to get sick a fair bit on a random basis. Now, I am confident that food I prepare in my own shared kitchen is fine, regardless of what my roommates might cook.
    • Nice!  Thanks so much for sharing.  😊
    • "I've been there and still might have celiac disease." If you really DID have celiac disease? You still have it, and always will. There is no evidence that the underlying problems (autoimmune failure, leaky gut, etc.) ever can heal themselves, or be healed, beyond the random miracle cure at Lourdes.  There is, as best I've been able to find, absolutely no one out there who can say why sometimes an infant will be diagnosed with celiac, which then "goes away" for thirty or forty years, and then comes back with a vengeance. Indicating the underlying problems were there all along--and may have been causing all sorts of damage for all the years.  Think carefully about that. Celiac is like radiation poisoning: Every exposure adds up, over your whole lifetime, and pushes your autoimmune system further out of control. Even if it seems fine at the time.
    • Wow. My older daughter, who is eating gluten-free these days, came to celebrate Father's Day last Sunday. We cooked our traditional pancake breakfast and she brought with her Walmart's Great Value Gluten-free Pancake and Waffle Mix. It was delicious! So happy to see (and taste) so much flavor improvement over the last 10 years for the gluten-free crowd! Here is a link to this mix:
      http://bit.ly/2tnQrzB   Cheers,
      Travis Hiland  
    • Thanks for looking and responding. Hopefully can get in to see a gastroenterologist soon. Will have to wait for regular dr to come back first. Thanks again! 
  • Blog Entries

  • Upcoming Events