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Hello From Alberta!

Sunny101

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Sunny101 Newbie
Sunny101
Posted

Hi Everyone,

Just thought I'd give a quick introduction of myself. I didn't see a part of the forum that was designated for that, so I hope its okay that I am doing it here.

Anyways, I'm Sunny, from Alberta Canada. I have not actually been diagnosed with Celiac, but have been off gluten (and dairy) for just over a year now. I have discussed celiac with my doctor, and he seems to think that we don't need to confirm it. I find this frustrating, as I am not sure I am getting proper nutrients. Since being off gluten and dairy I have been feeling a lot better, but do have some concerns regarding my health.

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vanik Newbie
vanik
Posted

Hello! I'm from Alberta too! Where abouts are you?

I was diagnosed a few years ago but finally realizing the importance of a gluten free diet as my hubby and i are trying to concieve our first!

  • 2 weeks later...
JackieandNick Manning Newbie
JackieandNick Manning
Posted

Hello!

We are also in Alberta. My Husband is Gluten-free due to severe skin reaction (eczema).

I am not gluten free but did cut any bleached or enriched flour due to migraines.

I recently found out there is an issue with lotions as well and that they can have gluten in them. Due to his skin we are always looking for something new to try for the longest time all we have used is Aveeno with oatmeal. Guess that wasnt a great choice.

We also use A535 for muscle pain as he is a delivery driver.

Any suggestions on what to switch Aveeno for?

and if we need to switch A535?

Always looking for new recipes and am looking forward to having some help with this new diet and lifestyle!

Thanx

Jackie & Nick Manning

love2travel Mentor
love2travel
Posted

Greetings from a fellow Albertan! I have celiac disease and as a MAJOR foodie sometimes find it tough but it can be done. For recipe ideas look in that forum - we post what we have for dinner and there are also some awesome recipes! If you want more ideas PM me - my culinary library is massive and I do tons of scratch cooking and baking. :D

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      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
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