Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Red Things (Update)


scottyg354

Recommended Posts

scottyg354 Enthusiast

A while back I posted that I was passing red things in my BM's that looked like tiny blood clots. Anyways, yesterday as I was taking my multi vitamin I noticed litte red spots in them. So I figured I figured I would do an experiment. I broke one in half and let it disolve for a while. Sure as hell when I checked there were thousands of these little red things floating in the cup.

So now my next concern is, does this mean i'm not absorping my vitamins?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Jestgar Rising Star

Sure as hell when I checked there were thousands of these little red things floating in the cup.

It sounds as if they don't dissolve. What are they?

scottyg354 Enthusiast

It sounds as if they don't dissolve. What are they?

I have no freaking idea. The honestly look like like red chunks of tomato about the size of a grain of pepper. They smear blood red and all, but these are def. the things I am passing.

Darn210 Enthusiast

Were you dissolving them in water? Some vitamins are fat-soluable. What happens if you try and dissolve them in a little cooking oil? (ummm . . . :huh: . . . just guessing that cooking oil would do the trick.)

scottyg354 Enthusiast

Were you dissolving them in water? Some vitamins are fat-soluable. What happens if you try and dissolve them in a little cooking oil? (ummm . . . :huh: . . . just guessing that cooking oil would do the trick.)

No I originally thought the red thing I was passing were blood. I just disolved one in water yesterday because I noticed them in the vitamin, i just wanted to see if that is what they were and sure enough it was.

mommida Enthusiast

Some people try to disolve vitamins in water (i think timing was 15 minutes) to see if the are easily absorbed/digested. You can probably find a different vitamin that you can absorb easier. Your body should be passing what it doesn't need.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,659
    • Most Online (within 30 mins)
      7,748

    Joyce G
    Newest Member
    Joyce G
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • RMJ
      Gluten free flours can be very different, even from one manufacturer.  For example, King Arthur has two certified gluten free flours that act quite differently in some recipes. I find that it is best to use the recipes on the website of the manufacturer of the flour, although I often bake for a shorter time than listed. I like this recipe for chocolate chip cookies: Chocolate chip cookies using King Arthur Measure for Measure gluten free flour
    • junell
      Thankyou so much for your replies. I have been gluten, dairy, egg and soya free for 5 years, and am mainly symptom free following an extremely strict diet but still symptoms flare up again and I have to do an elimination test to determine the cause.. basically my intolerances are still developing and I've found I can't eat: apples, grapes, raisins and other dried fruit, spinach, potato, tomato, onion, cabbage, leek, broccoli, mushroom, oily food, coconut oil, pork, sulphites, alcohol, spirit vinegar... I have difficulty breaking foods down, especially the skins of fruit and veg. I have been trying to reintroduce gluten in order to have a reliable ttg blood test, but I'm in so much pain.. abdominal spasms, joint and muscle pain, bloating etc etc, this is all from having half a wheat crispbread. I'm not sure if this is celiac or something else as there seems to be no sign of it getting any better. 
    • xxnonamexx
      I have seen numerous gluten-free flours in stores then 1to1 cup substitute and numerous gluten-free recipes from gluten-free cooking websites that have great recipes but even making my own blend it seems like its not easy to get a fool proof flour substitute for cookies, cakes. I know bread is a bit different but this is more of a science to figure out. I have seen the flour mixes on this site as well. I know gluten-free flours tend to be pricey. What does every use as their go to for baking cookies. 
    • xxnonamexx
      Checked into Gluten free in Aruba FB groups on places to safely eat so I hope I have a good experience in a few weeks in Aruba.
    • Scott Adams
      Since gluten sensitivity or celiac disease could be a factor (alongside other potential allergens like dairy, eggs, or environmental triggers), getting proper testing is key. In Christchurch, you could start with a pediatrician or GP who can refer you to an allergist/immunologist or a pediatric gastroenterologist (if celiac is suspected). For allergy testing, some options include skin prick tests or IgE blood tests (for immediate allergies), while celiac testing requires gluten consumption beforehand. If you're hitting roadblocks, consider reaching out to Canterbury Allergy Clinic or checking with Christchurch Hospital’s pediatric services for guidance. In the meantime, keeping a food/symptom diary may help identify patterns. Hang in there—getting answers can take time, but you're on the right track!
×
×
  • Create New...