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- Wheatwacked replied to Dora77's topic in Coping with Celiac Disease3Ocd making gluten fears unmanageable. Need advice
How high is too high? I take 10,000 IU vitamin D3 every day. My blood is stable at 80 ng/ml (200 nmol/L). Even at 10,000 a day it took 8 years to raise it to 80. Higher levels of 25(OH)D in blood can moderate the autoimmune attack. Vitamin D Is Not as Toxic as Was Once Thought Lower vitamin D levels have also been associated with increased OCD symptom...- asymtomatic
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- Scott Adams replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications1Finding gluten free ingredients
I completely understand the frustration of finding reliable gluten-free ingredients—it's exhausting when trusted products disappear or companies don't respond to safety inquiries. For teff flour in bulk, check out Azure Standard or Bulk Foods; both often carry gluten-free grains in larger quantities and clearly label dedicated facilities. For soy flour, ... -
- Scott Adams replied to lmemsm's topic in Gluten-Free Recipes & Cooking Tips1
beans in dessert recipes
Beans in desserts are a fantastic way to add moisture, structure, and protein while keeping recipes gluten-free. Black bean brownies are a classic, but other beans like adzuki and pinto can also work well—adzuki beans are naturally sweet and often used in Asian desserts, making them great for cookies or cakes. Lentils, especially red lentils, blend smoothly i... -
- lmemsm replied to Dora77's topic in Coping with Celiac Disease3Ocd making gluten fears unmanageable. Need advice
This may make you feel better about cross-contamination: https://nationalceliac.org/celiac-disease-questions/do-i-need-new-designated-pans-plates-and-utensils/ https://theceliacscene.com/rethinking-cross-contamination-no-need-to-be-so-careful/ I use Tom's of Maine or a toothpaste that states it's gluten free. I have allergic reactions to some toothpastes...- 1
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- knitty kitty replied to Dora77's topic in Coping with Celiac Disease3Ocd making gluten fears unmanageable. Need advice
Hello, @Dora77, I agree with you that your doctors aren't very knowledgeable about Celiac Disease. My doctors didn't recognize nutritional deficiencies either. I became very deficient in vitamins before I was diagnosed, so having experienced similar, I understand what a difficult time you're having. Poor absorption of essential nutrients is...- asymtomatic
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Posts
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By Wheatwacked · Posted
How high is too high? I take 10,000 IU vitamin D3 every day. My blood is stable at 80 ng/ml (200 nmol/L). Even at 10,000 a day it took 8 years to raise it to 80. Higher levels of 25(OH)D in blood can moderate the autoimmune attack. Vitamin D Is Not as Toxic as Was Once Thought Lower vitamin D levels have also been associated with increased OCD symptom severity. This is a most dangerous popular belief. As mentioned you are suffering from vitamin and mineral deficiencies. Part of the recovery, that is never explained by doctors, is replenishing your deficits. Celiac Disease is a disease of malabsorption. The Western diet is a diet of deficiency. That is why many... -
By Scott Adams · Posted
I completely understand the frustration of finding reliable gluten-free ingredients—it's exhausting when trusted products disappear or companies don't respond to safety inquiries. For teff flour in bulk, check out Azure Standard or Bulk Foods; both often carry gluten-free grains in larger quantities and clearly label dedicated facilities. For soy flour, Anthony's Goods tests for gluten and offers bulk options, though always verify their current certifications. For beans, peas, and lentils, Palouse Brand is a great choice—they're GFCO-certified and transparent about their farming practices. As for lentil elbow macaroni, Explore Cuisine offers similar pastas, though cross-contact policies vary. ... -
By Scott Adams · Posted
Beans in desserts are a fantastic way to add moisture, structure, and protein while keeping recipes gluten-free. Black bean brownies are a classic, but other beans like adzuki and pinto can also work well—adzuki beans are naturally sweet and often used in Asian desserts, making them great for cookies or cakes. Lentils, especially red lentils, blend smoothly into batters and can replace flour in recipes like blondies or muffins. Since you’re allergic to chickpeas, you might try navy beans or cannellini beans for a milder flavor in vanilla-based desserts. For less crumbliness, blending cooked beans into a paste helps bind the dough, and adding a bit of xanthan gum (if tolerated) can improve... -
This may make you feel better about cross-contamination: https://nationalceliac.org/celiac-disease-questions/do-i-need-new-designated-pans-plates-and-utensils/ https://theceliacscene.com/rethinking-cross-contamination-no-need-to-be-so-careful/ I use Tom's of Maine or a toothpaste that states it's gluten free. I have allergic reactions to some toothpastes so some of the toothpastes in health food stores are usually safer for me. They're typically gluten free as well. Spices can contain cross-contamination from gluten. There are a few lists online of spices that are safe for celiacs. I also grow my own herbs and use them in place of store bought when I can. I think Badia lists their spices...
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By knitty kitty · Posted
Hello, @Dora77, I agree with you that your doctors aren't very knowledgeable about Celiac Disease. My doctors didn't recognize nutritional deficiencies either. I became very deficient in vitamins before I was diagnosed, so having experienced similar, I understand what a difficult time you're having. Poor absorption of essential nutrients is caused by the damage done to the intestines by Celiac Disease. The gluten free diet can be low in essential nutrients, so supplementing to boost your absorption is beneficial. New symptoms can develop or worsen as one becomes more and more deficient. There's eight essential B vitamins that our bodies cannot make, so they must come from our...
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