0
nvsmom

How Do You Handle Halloween Treats

Rate this topic

Recommended Posts

I was wonderting how you all plan on handling Halloween in order to keep it gluten-free?

This is my kids first Halloween gluten-free, and our plan is to trick or treat, and let the kids keep some of the safe foods, and trade the rest in to a local dentist who buys kids' candy back from them according to it's weight... I'm assuming my boys will keep the light stuff like potato chips.

I also told them that if they wanted to trade all their candy in, I would buy them their own bag of gluten-free chips or nachos.

Happy Halloween.

Share this post


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


I was wonderting how you all plan on handling Halloween in order to keep it gluten-free?

This is my kids first Halloween gluten-free, and our plan is to trick or treat, and let the kids keep some of the safe foods, and trade the rest in to a local dentist who buys kids' candy back from them according to it's weight... I'm assuming my boys will keep the light stuff like potato chips.

I also told them that if they wanted to trade all their candy in, I would buy them their own bag of gluten-free chips or nachos.

Happy Halloween.

No need to deprive your kids. Here is a safe list of candy that they can have. You might want to swap out some of your own safe candy for their stash they get Trick or Treating, or pick through it (for the food pantry ;) )

http://celiacdisease...a/GFcandies.htm

LOVE the dentist idea, too.

BOO! :ph34r:

Share this post


Link to post
Share on other sites

I plan on going through his bag with him and sort what he can and can't have. That way he will learn what is safe as well!

Share this post


Link to post
Share on other sites

The promise of light sabers (a trade for the candy) works for two boys - aged 5 and 3 years.

They can eat the chips.

FoodBank gets the rest .

Share this post


Link to post
Share on other sites

My 4 yr old daughter is pretty good about recognizing what she can't have, and then we swap gluten-treats with safe treats and I bring the gluten treats to work. I live in a small town and most of our neighbors know us and and the kids gluten issues, so they look out for them.

Share this post


Link to post
Share on other sites
Ads by Google:


Let the kids trade some of the bounty with their friends.

Give some of it to the teenager who thought they were too cool or too old to go out begging.

Did they have a friend that wasn't feeling well enough to go out? Give it to them.

We also gave it to teachers before.

Share this post


Link to post
Share on other sites

My kids took a funny approach to this last night. I have 2 boys, one with celiac and the other without. So the one with celiac systematically traded all of this gluten candy to his brother in exchange for gluten-free options.

After 10 minutes of trading and haggling, all the gluten candy was in the non-celiac's bowl and they each had a pile of gluten-free candy. Then the two of them dumped all the gluten-free candy into a single bowl and agreed to share it all.

I guess the trading was just for the sake of trading. So we now have a gluten bowl and a non-gluten bowl. And everyone is happy.

Share this post


Link to post
Share on other sites

I've been trading candy for legos for years now and it works great. We keep enough to have 1 or 2 treats a day for about a week and that is it. They don't mind at all since they usually end up getting something they want even more (Legos.)

Since one is now gluten free, we spend some time sorting and trading (and looking stuff up) so that all the treats he keeps are safe. It is a great lesson on checking ingredients and making good choices.

We then take all the extra candy to the local polling site on election day. The volunteers really appreciate it. It sits out in a big bowl all day and people coming in can just help themselves.

Cara

Share this post


Link to post
Share on other sites

This was our first gluten-free Halloween as well. My daughter (almost 7) did great with it. If there was a gluten-free option in the bowl, she took it. If she wasn't sure, she just took whatever. Then when we got home, I sorted it all out and replaced the gluten ones with gluten-free candy I had bought previously.

I was actually really surprised at how much candy is gluten-free. (My daughter doesn't seem very sensitive, so we don't worry about shared facilities.)

It also helps (in this case) that my daughter is a really picky eater, even when it comes to candy. I think she was actually hoping to have more stuff taken away and replaced with Skittles!

Our school has a "cash for candy" program where they give the kids $1 a pound -- then the candy gets sent to soldiers overseas. I let my kids keep all the candy they actually trick-or-treated for, but we donated all the extra candy I bought.

Share this post


Link to post
Share on other sites

We too were shocked at how much candy was gluten free. We did a "Candy for Claire's" trade. I let the girls keep 10 pieces of candy, I took the rest to the foodbank, and then took the girls to Claires...

Share this post


Link to post
Share on other sites


Ads by Google:


Sooo much candy is gluten free- we did trick or treat last night, came home and made piles- I am lucky that my daughter has such a wonderful attitude and is totally accepting of her diet and never feels excluded- she focuses on the things she CAN have which I think is an amazing quality, she has done way better in her 3 months gluten free than I am doing at 8 months gluten free- children are amazing :)

We don't do much candy anyway, but I keep a jar of Dum Dum's and other safe treats for those occasions.

I also exclude candy that has been processed with wheat, which not everyone does.

Share this post


Link to post
Share on other sites

some years I just buy back their unsafe candy---depending on how much they get I give them anywhere from 10 cents to a quarter per treat. My oldest son is a moneyman and very happy with this trade off!

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   11 Members, 1 Anonymous, 1,053 Guests (See full list)

  • Top Posters +

  • Recent Articles

    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

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics

    Jefferson Adams
    Celiac.com 06/12/2018 - A life-long gluten-free diet is the only proven treatment for celiac disease. However, current methods for assessing gluten-free diet compliance are lack the sensitivity to detect occasional dietary transgressions that may cause gut mucosal damage. So, basically, there’s currently no good way to tell if celiac patients are suffering gut damage from low-level gluten contamination.
    A team of researchers recently set out to develop a method to determine gluten intake and monitor gluten-free dietary compliance in patients with celiac disease, and to determine its correlation with mucosal damage. The research team included ML Moreno, Á Cebolla, A Muñoz-Suano, C Carrillo-Carrion, I Comino, Á Pizarro, F León, A Rodríguez-Herrera, and C Sousa. They are variously affiliated with Facultad de Farmacia, Departamento de Microbiología y Parasitología, Universidad de Sevilla, Sevilla, Spain; Biomedal S.L., Sevilla, Spain; Unidad Clínica de Aparato Digestivo, Hospital Universitario Virgen del Rocío, Sevilla, Spain; Celimmune, Bethesda, Maryland, USA; and the Unidad de Gastroenterología y Nutrición, Instituto Hispalense de Pediatría, Sevilla, Spain.
    For their study, the team collected urine samples from 76 healthy subjects and 58 patients with celiac disease subjected to different gluten dietary conditions. To quantify gluten immunogenic peptides in solid-phase extracted urines, the team used a lateral flow test (LFT) with the highly sensitive and specific G12 monoclonal antibody for the most dominant GIPs and an LFT reader. 
    They detected GIPs in concentrated urines from healthy individuals previously subjected to gluten-free diet as early as 4-6 h after single gluten intake, and for 1-2 days afterward. The urine test showed gluten ingestion in about 50% of patients. Biopsy analysis showed that nearly 9 out of 10 celiac patients with no villous atrophy had no detectable GIP in urine, while all patients with quantifiable GIP in urine showed signs of gut damage.
    The ability to use GIP in urine to reveal gluten consumption will likely help lead to new and non-invasive methods for monitoring gluten-free diet compliance. The test is sensitive, specific and simple enough for clinical monitoring of celiac patients, as well as for basic and clinical research applications including drug development.
    Source:
    Gut. 2017 Feb;66(2):250-257.  doi: 10.1136/gutjnl-2015-310148.

  • Forum Statistics

    • Total Topics
      110,232
    • Total Posts
      949,624
  • Member Statistics

    • Total Members
      77,240
    • Most Online
      3,093

    Newest Member
    Vivm13
    Joined
  • Topics

  • Posts

    • Well you approached the SIBO side...what about candida? Stuff actually sets up worse after antibiotics. The good bacteria helps kill the stuff, but antibiotics can make it worse and kill off the good guys. It can cause gas, bloating, cravings for sugar, a almost drunk/hung over feeling. If your diet has been high in carbs/sugars then good chance.

      Other thoughts it could be another AI disease or gut issues....some of us get those, I gut Ulcerative Colitis by example with its own set of triggers...in my case this includes the rare sugar triggers.
      Could also be your not as gluten free as you think, if your eating out, using a shared kitchen, did not clean out the kitchen and replace certain things you could be still getting it from sources...this diet can take over year to master. Reread the newbie 101 section to be sure.
      https://www.celiac.com/forums/topic/91878-newbie-info-101/
      To be on the safe side go to a whole foods only diet for a bit, also be sure to remove dairy and oats from your diet....the enzymes to break down dairy are from the vili which are damaged, and oats are commonly CCed along with the fact 10% of celiacs react to oats also regardless.

      Food intolerance issues and sensitivities...gluten is not our only issue, most of us develop some other kind of food issues with certain foods causing symptoms....keep a food diary, and go to a whole foods only diet, then try certain foods and record changes it might be a spice or something like onions, garlic, tomatoes, potatoes, carbs, soy, corn, etc.
      https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life
      https://www.wikihow.com/Keep-a-Food-Diary

      As to the lump I am unsure, hernia? Gas distention? Like hard lump you have to press to feel, or a distended soft lump? Do you have blood in the stool, or signs of bruising, darkening around the lump? Yellish skin, or yellow in the whites of your eyes? I would really see about having a doctor look at it.  
    • Hi Everyone, I've been diagnosed with celiac and I have been gluten free for the past 9 months, but I have not getting better.  The only thing that improved is that I no longer have diarrhea after eating meals.  I have bloating after eating, stomach pain, severe dry eye and a lump on my left side below my ribs that is becoming more painful lately.

      I am wondering what this lump can be?  I've had it since before I was diagnosed but it has only recently been getting painful and feels like it is getting bigger.  I had a CT scan a year ago that didn't find anything and the colonoscopy and endoscopy I had that found the celiac disease 9 months ago didn't find anything related to the lump.

      I'm wondering what this lump could be.  Can it be inflammation from the celiac or is it likely something else? I'm seeing my gastroenterologist tomorrow and I'm looking for suggestions.  He first thought the lump was gas and that I had SIBO / bacterial overgrowth but two weeks of Doxycycline made absolutely no difference for me.  I would love to have some ideas of what this could be so I can get him to run some tests on this lump. Thanks.
    • Grief is natural and something we have to get through and it was a few years for me. First i just stopped seeing fast food joints. To me they were empty lots. I stopped watching tv with commercials. Thank you Roku, Netflix, Amazon and HBO. Those helped. Dietitian didnt give me anything i didnt know. Read some Celiac and Nutrition books.  Things got easier when the hubby agreed the house should be gluten free. No cross contamination and no temptation. Love my crock pot and rice cooker ( going to buy an instant pot next). Hate to cook. Love fresh fruit. Steam veggies in glass bowls in microwave. Boil up dozen eggs always on hand. Found gluten free crackers and popcorn on Amazon. Just search gluten free. Key is to make a bunch of food then freeze it in meal sizes. Always having food cooked or fresh on hand helps cravings. And find favorite snacks to look forward to. All said and done the gluten-free non processed food diet has reversed my heat disease and lowered my diabeties risk. All bad numbers are normal and being 50 that is great.
    • You really do need to get tested. The earlier you catch it the less likely serious and permanent damage to your body will occur. One of the Celiac associated medical problems is osteopenia/osteoporosis because of poor mineral absorption. 
    • Yeah here you can read into getting diagnosed, if celiac then you can rest assured you know hte cure and it will just take time with the gluten free diet. The newbie 101 thread will have many of your answers. Might be worth keeping a food diary just for references for now, and if you intend to get tested you need to be eating gluten sadly.
      https://celiac.org/celiac-disease/understanding-celiac-disease-2/diagnosing-celiac-disease/screening/
      https://www.celiac.com/forums/topic/91878-newbie-info-101/

      I used to get sick more often when eating gluten...but if you immune system is fighting one enemy on the front line it gives way for something else to sneak past it and hit you hard. So yes I would say so.....I hardly ever get sick now days with a virus.....food intolerance, reaching my personal tolerances for ceratin types of foods in a meal, or some other random quirk normally makes me sick...but these are normally just purge and go on sick....not painful for hours.  
  • Blog Entries

  • Upcoming Events