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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Flo BInks

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About Flo BInks

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  1. Hypersensitivity

    I also have problems with supplements and medications. The problem for me is not gluten - they are gluten free- but the filler that they use - derivatives of cellulose. The reaction I get is hard to tell from a gluten reaction. The gelatin caps are ok, but the vegetarian ones are made from cellulose derivative. But at least you can empty the contents out. I get supplements in powder form to avoid cellulose and cc, and a compounding pharmacy can make a lot of drugs for you. Sarah Binks
  2. Panic Attacks & Gluten

    Yes, I get panic attacks when I'm glutened. Fortunately I have learned to talk myself out of them fairly quickly. And they go away after a day or two. Flo
  3. Sour Cream

    where I live (Canada) it is common for sour cream to have starch. This is particularly likely for reduced calorie products. I don't take sour cream in restaurants. Flo
  4. I'm so glad to know that I am not the only one who reacts to cellulose, in whatever form. I get the same reactions as I get to gluten, except no D. It turns up everywhere, even in a lot of gluten-free foods. Its a big problem because most medications use it as a filler. The manufacturers claim it is gluten free; I've even seen it suggested on celiac sites as a "safe" filler.