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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 FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.


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squirmingitch last won the day on June 21

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About squirmingitch

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    "If there are no dogs in Heaven, then when I die I want to go where they went." ~~~ Will Rogers
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  1. First degree relatives of celiacs should be tested every 2 years in the absence of symptoms & immediately if symptoms present since celiac can present at any age. Celiac affects every cell in the body & inflammation is common. My inflammation began in my lower back and the bend of my leg (on the back side of the knees). It progressed to literally everywhere. You name it, back, neck, arms, legs, ankles, hips, wrists, fingers. Excruciating pain as well as swelling. So excruciating that opiates didn't even phase it. I just had to bear it. I would take ice packs & use them until the area was pure D numb. You're never supposed to leave ice on that long but if I hadn't then I would have shot myself. I can not begin to describe the intensity of the pain. The last year before diagnosis, I was sure that within a year, I would be confined to a wheelchair for the remainder of my life. Now, 5.5 years gluten free, I can't tell you the last time I took a Tylenol or any other anti inflammatory. In fact, I'm not on any meds at all. Nothing.
  2. You'll get there. It's very early days yet.
  3. KALE! It really is a super food. Lots of Vit C as well as other vitamins & minerals. Now I know you wanted something to drink but I'm just saying kale is hard to beat for nutrition. You can add it to liquids but yes, it does tend to have a strong flavor. As far as OJ goes, I rarely ever drink it & that includes pre-diagnosis. Every time I have tried bought OJ, it just turns me off, doesn't taste good. Actually it tastes fake to me. I did grow up where citrus grows & we were always eating oranges right off the tree or squeezing them for fresh OJ. It's hard to appreciate the store bought stuff when your palate knows the real thing.
  4. Optimistic! (Insert jumping up & down with joy emoji here) You are doing GREAT!!! Kudos!
  5. This scare over the "natural flavorings" is one of those internet myths. By law, in the US, wheat must always be clearly listed as WHEAT on the ingredients list. This is because wheat is also 1 of the top 8 allergens so they can't hide it by saying natural flavorings. Now that leaves us with rye & barley. We all know rye is in very few things & you wouldn't run into it in something like tea or coffee or green beans or tomato sauce or marinara sauce or a billion other things. You have to pretty much head to the crackers or bread to find rye. Now let's look at barley..... whenever you see barley in the ingredients then don't eat it; the same goes for malt because malt is made from barley. So in short, forget worrying about this "natural flavorings" listing on ingredients. Instead, look for wheat, barley, malt or rye on an ingredients list.
  6. You are entirely welcome here! We have & welcome both celiacs as well as non celiac gluten sensitives (NCGS). We recommend NCGS people follow the same strict gluten free diet as us celiacs do. There is research being conducted on NCGS but we don't yet know enough about it to determine if it causes some permanent damage somewhere in the body so better safe than sorry as the saying goes. Check out our Newbie 101 in the Coping section.
  7. You don't need luck because you've been so very careful & conscientious. Your numbers will come back great! But I'll wish you luck anyway & tell you to stop being anxious.
  8. A wheat allergy would not produce those numbers not to mention those are not the blood tests one would do for a wheat allergy. The tests that were done are for celiac disease. BTW, if the GI gives him a dx, which I'm sure will happen whether or not she does an endoscopy, then all 1st degree relatives need to be tested every 2 years in the absence of symptoms & immediately if symptoms present. Everyone to be tested will have to be eating gluten for at least 12 weeks before testing.
  9. Parchment paper & tin foil can be a celiac's best friend. As far as not getting another toaster right away, parchment paper on the rack of the oven, lay the gluten-free bread on that & you will have to turn it over & brown the other side at some point. Keep the microwave clean especially on the ceiling or else cover everything you put in there so gluten splatters don't fall into your food. I have stainless pot & pans & although I have a gluten-free household, I wouldn't worry about using my stainless for gluten & then washing & using for gluten-free. Just be sure to wash them well. Scratched teflon is a no-no. Wooden spoons are a no-no. Get a new colander for your use only. You get the top shelves of the fridge & freezer, that way gluten crumbs don't fall down onto your gluten-free foods. Metal spoons & cooking utensils are fine - just scrub them well. Cutting boards...... wooden is filled with gluten so no using that one. Get your own cutting board & NO ONE ELSE uses it. Generally, you can get some of the ones that are thin & roll up at the dollar store. I used to be a beekeeper & adore honey but the stuff is expensive to buy. Seriously, I'm not dead yet & the dh & I go through a 4 lb. bag of white sugar a week. Sweet iced tea should explain that usage. LOL! We are southerners after all.
  10. You're welcome and I'm hoping you are one of the lucky ones whose rash resolves quickly. I have to say most do. Months, maybe a year but then some of us can go years.
  11. Here's a list of Hershey's gluten-free products. Warning: the list says it was last updated Sept. 22. 2015. However, Hershey's is very good about labeling so look at the ingredients list on the package. From their website: The best way to determine if our products contain a gluten ingredient is to read our product label. This label includes an accurate, current listing of the ingredients in our products. Because, on occasion, the list of ingredients can change, we strongly encourage you to check the ingredient label on the package each time before you make a purchase. https://www.thehersheycompany.com/en_us/products/dietary-needs.html If you don't feel comfortable eating something that doesn't actually say gluten free on the label then look for Hunt's Pudding cups. They say gluten free right on the package.
  12. There's the rub. You don't know by judging how the rash acts ..... at least not for a while. The rash can present even when you are strict gluten-free. The rash can go away even if you're eating gluten. You see, the antibodies get deposited under the skin & just sit there like little grenades and those grenades have a mind of their own as to when they will go off. The only way to know you're not getting glutened FOR SURE is to MAKE SURE you're not getting any gluten cc from ANYWHERE. It's a real mind bender. 1st & I have said this 1,000 times ~~~~~ do NOT eat out; not with dh, not for a long, long time, not until you are sure all the little grenades are gone. Otherwise you're playing Russian roulette. DH is sensitive to the tiniest amount of gluten. Yeh, I know it crimps your style but if you want to meet friends or go out with family then BRING YOUR OWN FOOD, order a drink & enjoy the company. Do not eat anything anyone else prepares for you & that includes well meaning & entirely loving friends & family. They don't know all the rules. It will take ages for them to learn all the rules & if they get it wrong, you are the one to pay the price. Don't ever touch your mouth unless you've JUST washed your hands.
  13. This may seem like a lame idea but I think sometimes visuals can really bring home a point like nothing else can. To help them both understand just how little it takes to make you sick as a dog, how about a visual demonstration? How about getting a measuring cup full of sand & asking them if they think that would be roughly a million grains of sand. Then have a pair of tweezers & remove 20 grains. Then tell them that 20 grains of sand (gluten) will make you sick for weeks.
  14. Cyclinglady & I must be long lost sisters or something. I use the Vaseline Intensive Care (white bottle) also. I was also going to suggest coconut oil or even olive oil. We don't have a Costco here so no Costco shampoo for me but I use the Suave Naturals shampoo - cheap & I have hair down past my rear; it works great & I have zero complaints about it. At this point ice packs might be your best friend for the rash. Especially at night in bed, so you can get some sleep. Helps to take the heat out of it. I feel for you. Been there, done that. {{{{{{{{{{{{{artistsl}}}}}}}}}}}