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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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MermaidPaz last won the day on May 29 2016

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  1. My family is no longer primarily vegetarian, but we used to eat our fair share of fake "meat". He bought the bag of gluten to make gluten "steaks", which is very similar to seitan but different flavorings. My dad has made gluten in the past quite a few times, and it was always tasty. In fact, I went to a boarding school for three years that served gluten every Friday for lunch. Needless to say that I no longer eat wheat so something that's almost 90 percent wheat protein is right out. I also no longer eat soy or most legumes so just about every vegetarian meat substitute is off limits for me now. Luckily with all the great advice and support, I did some window shopping for the things I need to get together to make a safe food space. I've also decided that I'm going to have to find or build a little rolling island or cart for storage of my things. I did look on Craigslist and people are indeed ridiculously overpricing their filthy fridges and microwaves too. And they are absolutely filthy in the pictures. I bet they never get responses to their ads. :/ Even my local Wal-Mart had only two too-small mini fridges that had badly beaten boxes. I may have to drag my folks to an actual appliance place to buy one that will last more than 6 months, but I think they will be willing. Pretty much everything else was cheap and available at Wally World. Hopefully I can start buying things within the week.
  2. Ahhh, such great advice, I feel better already. I just have to think about it differently. It will be like camping....in my room....everyday! Interestingly enough, I stayed by myself in an RV when I was first starting off gluten free and that was the easiest I had it. It was a teeny kitchen but I didn't have to worry about crumbs or anyone getting in my food and CCing it. Looking back on it and having that experience I should have thought of some of these things, but then again it's almost impossible for me to think. I'm glad I have you guys to point me in the right direction. It's definitely going to be difficult to get the funds together to buy some of the things I will need, since I have enough of a hard time getting money for food, but I think my parents may help if they feel like they don't have to change anything in their kitchen (since they weren't going to anyway). Looks like I'm going to have to do some Craigslisting.
  3. I live in a household with wheat eaters, and I'm struggling terribly. I've tried to make them understand how important it is for me to avoid cross contamination of any sort as I am very sensitive. At first they talked big about how they were going to cooperate with me in order for me to have a safe place to prepare my food. Now they have completely forgotten about it or just don't care anymore. Even the ice is unsafe in my house because there are open boxes of chocolate cake being tossed around in the freezer. In fact, my dad just brought home a bag of wheat gluten yesterday. I have given up on trying to force their cooperation because it falls on deaf ears, but the fact remains that I cannot support myself financially enough to be on my own and I can't continue to starve or be sick as I have been. I spent seven years violently throwing up and after going gluten free, that stopped. The concerning part is that the puking has started again. I am getting constant exposures at this point, and I have no energy to fight for myself anymore. This is compounded by the fact that when I get exposed to wheat, I become incredibly confused and cannot make good decisions for myself anymore. I feel hopeless and beaten. I feel like I'm being poisoned intentionally at this point because I have tried so many times to tell the people in my house how sick wheat makes me. I have no support system, not one actual person, so I have great difficulty trying to do everything on my own in the state of disrepair that I am in. I even hesitate to ask for support or advice on this forum because some responses are often chastising or rude. Some people here feel like they need to educate and rebuke me. I am dealing with enough psychological stress from being poisoned regularly, I don't need someone blaming me for things that I can't change. And yet here I am, asking for encouragement and advice. It's a big gamble, I know. I've considered options inside my house, like making a makeshift tiny kitchen in a safe area of my house, but the resources just aren't there. I keep all of my dry food and dedicated dishes in my own room because there is nowhere else where they will be safe. I eat pre-packaged foods a lot which have ingredients that aren't optimal for me but it is preferable to wheat contamination. My salads are more and more consisting of me eating dry leaves of lettuce straight out of my garden because trying to clear out a space and make an actual salad that won't kill me would require a full decontamination and energy that I do not have. You start to not even feel like a real person when you don't have hot meals anymore. I don't want to have to eat lettuce straight like a rabbit every day until I die. I don't want to eat pre-packaged garbage food just because I know it won't put me in a wheat coma. Most of all, I'm just so tired of having to try and fight with people to convince them that this is a serious problem for me, and I'm tired of having to do it all alone. It's incredibly depressing and isolating. It does help to know that I'm not the only person dealing with this, even though I am still alone. I'm thankful for the support and advice that I have received from some helpful people in this forum, and am continually grateful for further help.
  4. Food Sensitivity?

    I found most of my food intolerances using an elimination diet. I went on the Autoimmune Protocol, which is similar to the Whole 30. I had quite a few intolerances for foods so it was impossible to figure out exactly which ones were bothering me most until the reintroductions after the elimination period. Stick to it and you'll find out what's upsetting you. Best of luck!
  5. Gluten Free Hair Dye

    IrishHeart is absolutely right and has furnished a lot of great links to make her point. It's true that Celiacs specifically don't react topically to products containing wheat. For a Celiac, products containing gluten are fine as long as they're never going in or near your mouth. This is not to say, however, that someone may not have a wheat allergy apart from or in addition to Celiac or NCGS. A true allergy to wheat (not oral consumption of gluten that fuels an autoimmune disease) can create a topical reaction, even on unbroken skin. This could be part of the reason she considers herself "super sensitive", because the majority of even severe Celiacs on this forum aren't going to care whether or not the hair dye that they use maybe once a month has wheat in it. That being said, if you don't have a wheat allergy and you have Celiac or NCGS, you may find that a dye with wheat derivatives will work just fine for you. I can only tell you from personal experience that not everyone will tolerate it as well as the majority does.
  6. Gluten Free Hair Dye

    I am topically sensitive to gluten. I made the mistake of using a Wen hair product, which has hydrolyzed wheat protein clearly on the label. I wanted to scratch my scalp off for days. I had instantly bad dandruff. I thought I was going to have to duct tape oven mitts onto my hands to keep from scratching my head until it bled. But it's important to note that I did not have any other symptoms...nothing involving pain, fog, fatigue or gastro upset like I normally get. Only the topical reaction. Luckily for me I did not swallow any or I would have had to take a 48 hour nap. I have heard that Garnier Nutrisse hair dyes are all considered gluten-free. Unfortunately, I haven't tested any of them myself. Sorry I couldn't be more help but please, update us if you find a product that works for you. Best of luck!
  7. I can relate. I live with people who love their bread and prove it by leaving crumbs wherever they can. I'm familiar with the CC battle by now. I know that words can only do so much, but this will be temporary. Every time I am accidentally exposed, it feels like the end of the world and as if I've gone back to square one, even though I know I'll rebound within a week or so. You just have to keep telling yourself that it won't last until the misery is over. It's definitely not a failure. And it sounds like you'll have a little time to be in your own kitchen and not have to be so hyper vigilant. That's a good thing. Best of wishes to you and I hope that your recovery goes quickly. Hang in there.
  8. Weight Loss Seems Impossible

    It's a fantastic thing that you've found out you are sensitive to eggs. Food sensitivities were they key to my weight loss. After I found out I had Hashimoto's, I could starve myself and run a marathon and still gain weight. I'm not talking about muscle gain for sure, I'm talking about jiggle gain. Even with hormone replacement. After cutting a lot of foods out of my diet, I was able to reintroduce to find out which foods were actually bothering me. There were quite a few on the list besides wheat, rye, and barley. Wouldn't you know it, I was back down to the weight I was pre-diagnosis, but I was actually a smaller dress size than before within 2 and a half months. Only light exercise a few times a week, nothing intense. All of the swelling and inflammation from foods that had been affecting me adversely all these years had actually made me bigger. It compounded the weight that I had actually put on, which was only about 25 lbs. Now when I have little exposures to my irritant foods, the swelling and inflammation are mostly in the belly area and subsides within a week or so. Nightshades are the worst for me besides gluten containing foods. They make me swell all over terribly. It's not uncommon for me to gain a pant size overnight if I've had them. This was probably a huge source of my problem for years because I loved peppers! It's been such a dramatic change going from a size 11 to a size 3. People would ask me if I was trying to lose weight and I really wasn't. It just happened. Thank goodness, because I was getting tired of feeling fat. Best of luck, and keep your eyes peeled for other food irritants.
  9. So Sick Of Not Feeling Well

    I feel your pain on this. I also have to avoid quite a range of foods. I don't do well with nightshades, soy, teff or diary. This makes just about every pre-packaged gluten-free food off limits for me. I still struggle with the amount of cooking that must take place, especially since I live with wheat eaters who are not willing to make accommodations. I purchased a good cookbook that follows my dietary needs, and I do batch cooking. This way I can get away with cooking just a few times a week, and have lots of things in the fridge and freezer to heat and eat at any time. This also cuts down the amount of times each week that I have to decontaminate an area of my kitchen to work in. It's definitely not ideal but this is the only way I have found to cut down the amount of times that simply skip meals because I don't feel well enough to clean up after everyone and then try to cook for myself. Best wishes and lots of luck finding what's bothering you.
  10. I actually take hormone replacement for an autoimmune thyroid condition, but I believe you're talking more about female hormones? I have been to OBs and their main solution to the issues surrounding my period being worse is to put me on the birth control pill, which I do not do well with. I tried a couple of them, each of which made things worse. Also, I have these periods of severe anxiety and depression regardless of what time it is in my menstrual cycle. I know that they are linked to exposures because of the fog, inflammation, swelling, tenderness, stiffness, pain, bowel distress and fatigue that follow for the next week or so. The emotional issues are only for the first few days, however. I do try to rest, keep hydrated, and eat well. All of these help me recover physically more quickly. Unfortunately it did not seem to affect the length or intensity of the extreme emotional irritability. I was more or less looking for some advice or experience with coping or easing the emotional side. It seems like many of my symptoms after an exposure, where the only thing you can do is wait. Thanks for the recommendations and the sentiments.
  11. I am experiencing intense waves of anxiety and depression after a wheat exposure. These feelings are so strong and without acute emotional cause, that it is often the factor that causes me to make the mental connection that an exposure has occurred. This has helped me pinpoint several exposures, especially just before and during my menstrual cycle. Because of this I can intellectually understand the fact that my horribly intense negative emotions aren't "real" as I sometimes say, but it's still very difficult for me to work through the fact that such emotional responses have no emotional cause or resolution. It is usually several days afterwards before my spirits feel more normalized and I no longer have the waves of emotion. Those two or three days feel so hopeless, miserable, frustrating, depressing and dark that I feel suicidal even though I know intelligently that that I would never kill myself. Is there anything that you have found helpful in making it through the reaction rollercoaster or easing emotional distress during this time? I have very little immediate community to draw from as far as support. It does help knowing the turmoil will pass, but telling myself it will be ok in a few days only does so much to get me through the situation. I don't typically have a difficult time working through actual emotional triggers such as life events, so it's quite hard for me to process just sitting and waiting for the emotions to be over (which seems to be the most effective, just waiting). It adds to the frustration. Thank you for the support and understanding of this community. It has helped greatly just to know others go through the same, and they have experience to share.
  12. Alcohol

    Kareng, your link has no information except to say that it's not true. I would encourage you to do some more research on cross-reactivity. Because we develop antigens to specific parts of the proteins that bother us and not the entire protein itself, it's not out of the realm of possibility for sensitivities to one food to exhibit in reaction to another food that happens to have the same sequences of protein. It does not occur in everyone. Dr. David Clark has a fairly simple video in mostly layman's terms on youtube. He even drops the name of the doctor who published the study in early 2013 including information on cross-reactivity, Dr. Aristo Vojdani. There is quite a depth of information he has to offer on the subject. The published medical paper is available online.
  13. I agree with several of the posts about elimination. I can tell you from personal experience that nightshades make the joint pain, general swelling, and inflammation so unbearable that sometimes it's hard to walk if I've been exposed. It's not much of a sacrifice to give up those few last irritants in order to be able to walk and move properly and pain free. At least, not in my book. There are plenty of other foods that are good, and by focusing on the physical gain it's easier to see past the food-grieving. Easier said than done though I understand.
  14. Alcohol

    Fermented foods have a lot of health benefits, but they contain some amount of yeast. Yeast is necessary and healthy for a body, but if your body cannot balance the amount of yeast it can cause things like urinary symptoms or yeast infections. For some in the celiac community it can be a cross-reactant also. I find that especially after being glutened, my body has a difficult time balancing, so the yeast takes over if I consume drinks containing yeast too regularly.
  15. It took about a month on a strict autoimmune protocol for my body to heal enough for me to identify certain food triggers. Often, it's hard to pinpoint a trigger until you have eliminated it from your diet for a time. During the elimination phase, the only foods containing any significant quantities of yeast that I consumed were apple cider vinegar and kombucha. I use apple cider vinegar in my food and also haircare, and I have never had a problem with it. That said, you also don't really just glug down a glass of vinegar like you would wine or kombucha. After being on the elimination diet for a matter of weeks I could tolerate yeasty drinks like wine or kombucha a few times a week, but if I have been exposed to wheat or teff I become much more sensitive to yeast during that time. If you haven't already done an allergen elimination diet, perhaps you should think about it. I can honestly say that I probably never would have discovered my adverse reaction to many foods were it not for this elimination and controlled re-introduction. I still struggle daily living in a house that is not gluten free and having to battle the bread crumbs. I get cross contamination exposures frequently now and this does hinder my progress with reintroducing safe foods and zeroing in on trigger foods. So as far as recovery, I'm not recovered at all at the moment and unfortunately have to limit yeast for the time being.