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- TheFuzz replied to Betsy Crum's topic in Related Issues & Disorders7Chest pain from celiac
I had similar pains after going gluten-free. Turns out it was more related to undiagnosed rheumatoid arthritis and fibromyalgia. Because celiac is an immune dysfunction disease, it's possible you have another underlying one. I wish mine had been identified much sooner, so you may want to look at symptoms of diseases like RA and lupus to see if you have... -
- lmemsm replied to Dora77's topic in Coping with Celiac Disease4Ocd making gluten fears unmanageable. Need advice
When they give you a blood test, there's a range they consider low to high from the results. It's not based on how much vitamin you're taking. My blood tests were low and then I took 5000 IU and they went too high on the blood test. I also get exposed to D from the sun and I live in a very sunny area and I get D in some foods I eat. I was very annoyed...- asymtomatic
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- Wheatwacked replied to Dora77's topic in Coping with Celiac Disease4Ocd 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...
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Posts
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I had similar pains after going gluten-free. Turns out it was more related to undiagnosed rheumatoid arthritis and fibromyalgia. Because celiac is an immune dysfunction disease, it's possible you have another underlying one. I wish mine had been identified much sooner, so you may want to look at symptoms of diseases like RA and lupus to see if you have other symptoms that might point you in the right direction to ask the right questions.
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When they give you a blood test, there's a range they consider low to high from the results. It's not based on how much vitamin you're taking. My blood tests were low and then I took 5000 IU and they went too high on the blood test. I also get exposed to D from the sun and I live in a very sunny area and I get D in some foods I eat. I was very annoyed with the doctors because they weren't paying attention to the blood test results in order to help me figure out the optimum dose for me. They just told me to take it when it was low on the blood test and didn't pay any attention after that. Too much of a good thing is not a good a thing. I hope the medical field knows enough to really...
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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...
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