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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


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About gfreejz

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  1. I have noticed that as well. Also before gluten-free, if I had cuts or scratches on my hands and got cutting fluid on them from work, they would hive up. Now it doesn't bother me. I also had allergy induced asthma that went away.
  2. After I went gluten free, I had to avoid dairy for about a year. Even lactose free milk gave me problems. Now I can have some dairy like real chedder cheese because it is very low on lactose and gluten free ranch dressing. Also I have found that it takes my body a week to rid itself of dairy, meaning that if I eat a little cheese everyday, by the end of the week, I start to have problems. Also, I can not eat butter in any amount and things with whey ( lots of lactose) like sour cream, ice cream, velveta, and dips. I also avoid greasy foods and spicy foods. If I had a small cross contamination, I cannot have any dairy for a few weeks after. When I first went gluten free, things that had alot of sugar also did not agree. I have a local ice cream shop that has lactose free soft serve ice cream which is ok for me and I even can eat quite a bit of it. I personally think that until your body settles down, a wide variety of things can irritate your guts and if you can tolerate something iffy, don't eat it everyday. Also, gluten-free homeade pizza can be troublesome for me if I really pig out. I think it is because of the combo of cheese and grease from pepperoni.
  3. No references to wheat but this article sheds a little light on the processed food industry. http://healthland.time.com/2013/02/26/salt-sugar-fat-qa-with-author-michael-moss/ "In his new book, Salt Sugar Fat, Pulitzer Prize winning, New YorkTimes investigative reporter Michael Moss takes readers on a tour of the $1 trillion processed food industry, and the sights aren’t pretty. The average American eats 33 pounds of cheese and 70 pounds of sugar a year, and health experts say those trends triggered the obesity epidemic that has left millions at risk of heart disease,diabetes and other chronic health conditions. After all your research, do you believe these foods can be considered “addictive?” That is the one single word that the food industry hates: “addiction.” They much prefer words like “crave-ability” and “allure.” Some of the top scientists who are very knowledgeable about addiction in the country are very convinced that for some people, the most highly sugared, high fat foods are every bit as addictive as some narcotics. Their advice to these people is don’t try to eat just a couple Oreo cookies, because you are not going to be able to stop. Sugar uses the same neurological pathways as narcotic [products rely on] to hit the pleasure center of the brain that send out the signals: “eat more, eat more.” That said, the food industry defends itself by saying true narcotic addiction has certain technical thresholds that you just don’t find in food addiction. It’s true, but in some ways getting unhooked on foods is harder than getting unhooked on narcotics, because you can’t go cold turkey. You can’t just stop eating. The head of the National Institute on Drug Abuse in Washington says that it’s more difficult for people to control their eating habits than narcotics. She is hugely empathic with overeaters. Were you surprised by how many scientists and food company executives avoid their own products? It was everything from a former top scientist at Kraft saying he used to maintain his weight by jogging, and then he blew out his knee and couldn’t exercise, his solution was to avoid sugar and all caloric drinks, including all the Kool-Aid and sugary drinks that Kraft makes. It ranged from him to the former top scientist at Frito Lay. I spent days at his house going over documents relating to his efforts at Frito Lay to push the company to cut back on salt. He served me plain, cooked oatmeal and raw asparagus for lunch. We toured his kitchen, and he did not have one single processed food product in his cupboards or refrigerator.
  4. Who Is Here From Minnesota?

    14 miles from Minnesota. Polk county, Wisconsin. About two years gluten-free.
  5. I second Gottaski and Dairy always makes me have that burning feeling. Even small amounts of butter. But it could be a number of things.
  6. Drywall Repairs

    I will be doing some remodeling soon and after reading this thread I contacted USG, the makers of Sheetrock Brand, about wheat being in their products. Specifically I asked about : SHEETROCK® Brand Easy Sand™ Lightweight Setting-Type Joint Compounds SHEETROCK® Brand All-Purpose Joint Compound SHEETROCK® Brand Gypsum Panels This was my reply: "We do not use wheat in the production of any of our products. We do recommend wearing a dust mask when sanding any of our Joint Compounds though." Regards, Chris Curtiss Specialist/Service Improvement Technical Support 550 West Adams St. Chicago, IL 60661 (312)436-8322
  7. It takes 4-8 hours for me to get a reaction also. I think that my body is ok until the gluten hits my intestines. Then its the D. Usually this is about 1-2 am and I wake up and have to go. For me I have in the past always gotten CC'd at dinner time- at a restaurant or others' house. When I get immediately sick, its a CC combo of gluten and dairy. When I used to drink caffeine, my reactions were a little faster, say 2-4 hours. I think its the speed of your digestion and when the gluten hits the part of your guts that trips the trigger. I suggest 2-3 doses of probiotics right away to help. That much probiotics usually is pretty hard on my stomach but after CC, it helps shorten the duration to under a day. - I picture the probiotics in my guts as trigger happy marines. They go in shoot up the place then burn it down. Its not peaceful, but they get er done.
  8. Autism

    links http://www.lfpress.com/2013/01/28/researchers-discover-link-between-certain-types-of-autism-and-gut-bacteria http://support.autism-society.org/site/DocServer/EH_canadian_study.pdf?docID=4748
  9. Hello all! Has anyone heard about Dr. Arthur F. Coca's Pulse test? Basically you record your pulse 30 minutes after eating and if it jumps more than 15 bbm over your baseline, you are having a reaction to what you ate. This may be helpful for people struggling to find foods that are bad news. This is the Pulse Test from Dr. Arthur F. Coca 1956 http://www.soilandhe...020108.coca.pdf " The Pulse-Dietary Technique The technice of the new method of diagnosis is fairly simple, and it can usually be applied without interruption of your daily occupation. If you have a proper interest in the experiment you should begin by carefully recording your usual diet for a period of five to seven days, and your (one minute) pulse counts in that period as follows: before rising before retiring just before each meal and three times, at 30 minute intervals after each meal (fourteen counts each day). The "before rising" count is taken in the recumbent position. For all the other counts the posture should be consistent; that is, always sitting or always standing. Interpretation 1) If the highest count is the same each day, and if it is not over 84, you are most likely not allergic, and the range of your pulse from the lowest count (usually before rising) to the highest will be not more than 16 beats--probably much less. In this case the record should be continued for two weeks, in which all usual and unusual foods should be included in your diet. 2) A count greater than 84, points to "food-allergy." 3) If the maximal count varies more than two beats from day to day; for example, Monday 72, Tuesday 78, Wednesday 76, Thursday 71, you are certainly allergic, provided there is no infection. 4) If you are allergic to only a few foods, and if by chance none of these was eaten with two or more successive meals the counts after those meals may be found to remain within a range (from the lowest count) that can be considered normal, say 8 to 14 beats. For example, if the lowest "before rising" counts are 60 to 62, and if on several days the high counts are 80 to 90 but on one day the count does not exceed 74, it is most likely that no food allergens were eaten on that day in other words, you are not allergic to any food that you ate. In this case you restrict your diet for another day to that list, and thereafter add one new food each day until one of them causes the pulse to beat faster, and is thus recognized as one of your allergens--to be avoided thereafter; and so on. This is an easy case to solve. 5) Another unusual outcome occurs in those who are allergic to no food whatever but only to tobacco. On the days when a smoker does not smoke, his pulse may stay within a normal range and the allergic symptoms vanish. More frequently the "food-allergens" are common foods that are eaten at every meal. These keep the pulse above normal or make it erratic. In such case it is necessary to test the different foods singly. To do this you eat the single foods in small quantity at about one hour intervals. " I don't recommend anyone eats something they know is bad to do this test ! I just found this information today because I had some ranch dressing today and had a pretty bad reaction (D and runny nose) two to three hours later. So I checked my Blood pressure. I didn't check my blood pressure until four hours after and got 120/84 96 (SYS/DIA pulse). Only my pulse seemed high but I have always only paid attention to my sys/dia numbers. So about an hour and fifteen minutes later yet I'm starting to feel better, no gluten symtoms and I check it again and got 112/80 109. Fourty minutes later I have 117/89 118. From http://www.mayoclini...rt-rate/AN01906 "A normal resting heart rate for adults ranges from 60 to 100 beats a minute" Anyone have more info on average pulse rates? I have been sitting here relaxing in my chair since my first bp reading. Before going gluten free for about six months (about a year ago) I had hypertension that I took medication for that averaged 145/95. I had to slowly stop taking it because of low blood pressure symtoms. (a sprinkle of salt on your tounge raises your bp). Since then My Doctor advised me to check my bp daily at home. It has never been over 127/85. I got myself a digital battery operated blood pressure montior for under $30. Since then I have been checking it and it stays around 115/80. I was told under 120 for me is ideal. But like I said I never paid attention to the pulse numbers but 85 seems like an average. In the last few months I have been not checking it because its always been good. But this test seems true to me so I am going to start this. So this is getting looong, and I'm feeling ok but tired so its sleep time.
  10. I have it too. I didn't realize it had a name til about a year ago. I have had it since a kid on back of upper arms and calves. To me it used to look like every pore in those areas is red and has a slight bump. Mine have gotten better since going gluten free almost two years ago. Most of them look like light brown freckles now. I try to take a hot bath once a week with about 2-3 cups of epson salt and a few drops of evoo. relax for about 10 minutes and then scrub with a loofah. I don't use any soap and don't over scrub skin. Stay in your tub until the water has cooled down. Then like an hour later shower like normal. And then put on some lotion. Seems to work for me. I can tell I still have it, but its really not that noticable. I see its related to eczema, with can be allergy related Good luck! Some info From : http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0002433/ " Keratosis pilaris is a common skin condition in which a protein in the skin called keratin forms hard plugs within hair follicles. Keratosis pilaris is harmless (benign). It seems to run in families. It is more common in people who have very dry skin, or who have atopic dermatitis (eczema). Symptoms include: Small bumps that look like "goose bumps" on the back of the upper arms and thighs Bumps feel like very rough sandpaper Skin-colored bumps are the size of a grain of sand Slight pinkness may be seen around some bumps Bumps may appear on the face and be mistaken for acne Treatment may include: Moisturizing lotions to soothe the skin and help it look better Skin creams that contain urea, lactic acid, glycolic acid, salicylic acid, tretinoin, or vitamin D Steroid creams to reduce redness Improvement often takes months and the bumps are likely to come back. Keratosis pilaris may fade slowly with age. "
  11. I think Activia has wheat in it! I looked about a year ago and it had it. I used to eat Yoplait alot until I gave up dairy altogether. Now just Proboitic pills for me.
  12. "Smart balance" or "I can't believe its not butter" both with olive oil is what I use and is well tolerated by myself and is dairy/gluten free
  13. Aroma!

    So today at work they had a pizza party. I knew It would be easier to eat my gluten/dairy free spaghetti before hand. So I ate early but now was hungry again so i went into lunch room to get some peanuts. As soon as I opened the lunchroom door it hit me. Sweet mother of God the smell eminating from those twelve empty dominoes boxes was euphoric. Ohh boy my heart skipped a beat. It was multiple aromatic orgasms with goosebumps on top. Anyone relate? Its been about twenty minutes now and I think I'm withdrawing. My eyes and nose are watery and feel cold and jittery. I surely wont cheat but a cigarette sure seems good about now.
  14. Constant "ribcage" Pain

    Is your pain on one side? Could you have a rib out of place? I used to have one pop out every now and then. The pain is on one side and follows the rib front to back. A good chiropractor can set it back fairly painlessly with the activator method ( spring loaded clicker) . I've had them jammed "in" and "out" at different times from injury. I however always knew when they were out and could not sleep on that side.
  15. Rotation Diet

    I found this great site on rotation diet http://www.food-allergy.org/rotation.html It talks about how with leaky gut, if you eat the same safe foods all the time, you could develope more reactions. "When you first start a rotation diet, you may have to modify the diet based on your reactions. If you find that you are reacting to foods that you previously did not suspect to be problems, eliminate these foods from your diet, at least temporarily, and replace their food families with others from the “extra foods” section. This situation is sometimes called “unmasking” because on a rotation diet the days off from a certain food allow your level of antibodies to that food to decrease. Then when you eat the food again several days later, there no longer are “masking” antibodies to camouflage your reaction to the food. Your health is important to all of the members of your family, so take the time to make some special treats for yourself as well as for other family members. For example, make yourself a large batch of “special” pizza and freeze some. Then the next time your family or friends decide to order pizza, you will be prepared with a pizza you can eat. Freeze portions of allowable desserts for each day of your rotation cycle. When there is a birthday party or when others are having a treat, pull your dessert out of the freezer and join the celebration. Variety is important for “mental health” as well as for nutritional reasons. It is especially important for children. Although they will be eating the same combination of foods every fourth or fifth day, these foods should be in different forms so that they don’t get tired of what they are eating. Often, changing a recipe very slightly and calling it by a different name will improve a child’s attitude toward that food. If you eat out or travel, you may find it difficult to stay on rotation. It is better to eat a food to which you are not allergic but which you just had yesterday than to choose a food to which you are allergic. This advice also applies in other situations. For example, in the pizza illustration above, it would be better to eat your special pizza from the freezer even if it is made with the same grain you ate yesterday than to eat the “normal” pizza. " I had leaky gut when I first came about my gluten problems and here is my two cents. First no gluten ever! And I mean not even the smallest cross contamination. Look at everything you eat or cook with. MSG is bad for me and most with gut problems. Butter seems to give me a cross reaction and is another I avoid with a passion. Replacing it with olive oil has been a turning point for me. Get vitamin testing, I take a b complex and its amazing how taking the vitamins you need can help you feel better. Probiotics are a must. Probiotics can be hard on your body at first and I started of taking a low dose for a few days then stopping for a few more days to give my body a rest. Then I could take the normal dose. When I had a leaky gut and an inflamed gut, my whole body was out of whack. I would react and could not trace back to something obvious. My stomach was very sensitive to spices, sugar, fats, tomatoes and others. I think I got some food poisoning a few times that was rough. I had to eat every few hours or I would get weak and faint feeling. I still bring food with me where ever I go and drink lots of good filtered water. Sometimes after alot of D, I also put a pinch of sea salt and few pinches of sugar in my water cup to help it absorb better. I also would make sure the vitamins you are taking are not hurting you more than helping. I might try a elimination diet of your supplements and make sure they are ok. I also gave up my caffine habit which has helped some as well. Also, watch how much sugars you eat and how. Sugars and carbs digest faster and spike your blood sugars and stimulate your digestion. Your diet has to be balanced, you need fat, you need protein, you need vitamins and minerals from whole food sources. I'm about two years in and remember what I call good days and bad days. It was a roller coaster ride. On bad days it sometimes seemed better to not eat at all. On bad days its better to eat plain simple foods like rice or risoto. I thought I was reacting to potatoes but realized it was the butter they were fryed in. Search this site for foods that heal, or anti inflammation diet for more good info. Good luck it does get better. You must maintain a clean diet that is all your own. Start a food diary and become aware of what you eat and what your body is telling you. Find a doctor that is willing to listen and is knowledgeable in your own unique circumstances. Take care of yourself. Get lots of sleep, decrease stress, slow down, and take a epson salt bath.