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  3. I know it has been some time since this thread was posted. I am planning on using Lawry's seasoning, along with hot chili powder, pepper and paprika for a rub on my beef brisket. Is it safe? All indications are show safe. Anybody been using it - love to hear your experience. Thanks
  4. New Planet is a forerunner in the gluten-free brewing world. It launched in 2009, six years after Gonzalez was diagnosed with Celiac disease. View the full article
  5. For those with conditions like celiac disease —an immune response in the small intestine that prevents the absorption of some nutrients and causes ... View the full article
  6. Would you recommend other tests? Would an endocrinologist be a better option to check all bloods/vitamins/mineral levels? I went to see a celiac specialist on Thursday because it’s not letting up and his attitude was “what do you think I can do for you?” I showed him all my test results and he said 2 things. 1. Not celiac but perhaps gluten intolerance and 2. Psychosomatic follow on symptoms from the intolerance/allergy. He said you changed your diet, you felt better, you know what to do. This angered me because I was looking for reassurance that there’s not something else going on. It’s frustrating being native English speaking in a foreign country. If my German was better I would’ve had a good argument with him. My biopsy showed no villi damage with Marsh score 1. Lymphocytes 68/100. Iga bloods negative. There’s certainly some nervous system issues. For example when all the symptoms come on, I get speech issues like I’m drunk (slurred, weak voice). I even question if it is Celiac.
  7. Not normal per se but could have many causes, some related to celiac, some other issues. I am not a doctor so I can not say for sure but here are my thoughts. B-vitamins deficiency would be one of my top suspects, B-5, for example, can cause tingling when deficient. B-vitamins are often sprayed on most processed foods and grains. Going whole food diet non-processed you can forget about living off of just a few staples, you need a varied diet of beats, nuts, seeds, leafy greens to get your vitamins/minerals or supplement. A sublingual liquid form does is the easiest. Magnesium can cause muscle issues when deficient, in extreme cases, it can cause a burning tingling sensation, leg cramps at night, anxiety, etc. The cause could be, damaged intestines preventing adequate absorption, pancreas and enzyme issues preventing breaking down foods thus not absorbing or getting the nutrients out of the food you eat, or something else. It could be even another AI issues or a form of ataxia. I myself had the magnesium and b-vitamin issues early and is why I swear by taking a liquid form of them daily in split doses to keep levels up. I also ended up with ataxia issues, but mine caused numbness, loss of pain, heat, and cold sensitivity, issues with holding stuff, walking, and in extreme cases left me with motor control loss. ,
  8. Thanks! I don’t eat processed food nor gluten free labelled processed foods. I don’t understand why I felt good for one month, then suddenly on the same diet, I’m now having loose stools with indigested food and at times it’s green. Is arm and hand tingling/numbness normal? Also muscles in my back have this feeling like gas is blowing them up like a balloon. The nausea is also awful and it doesn’t help calm down my inner hypochondriac. It really is wearing down menatally. I can’t seem to get out the house for a walk. I just feel drained and really afraid.
  9. A GLUTEN free food fair will kick-start Coeliac Awareness Week. ... coeliac disease and encourage people to visit their GP for a coeliac disease blood ... View the full article
  10. My feeling is in agreement with Cycling Lady, that getting glutened from your hair products is unlikely... but not impossible. I gave away some shampoo that contained wheat protein when I began with Gluten Free at a Celiac (zero tolerance) standard. It's not hard to find hair products that are labeled gluten free, it will just maybe take a bit for you to find something that you really like, labeled gluten free. Maybe your hairdresser could help you, with some samples? Or a little bit of a product in a little glass jar, labeled. Incidentally, I have always avoided hydrolyzed vegetable protein, it can be corn, soy, wheat, whatever. It is a potent source of Umami (kind of a zinginess) in processed foods. It's used as a substitute for MSG. Both MSG and hydrolyzed vegetable protein are big migraine triggers for me, and a lot of other people that are prone to migraines.
  11. It's a protein that's found in grains including wheat, rye, barley, spelt and oats. Some people avoid it as they have celiac disease, a disorder whereby ... View the full article
  12. Yesterday
  13. I understand. I am 5’3” and 97 lbs. I feel like eating is a job! I get sick of having to eat so much! I even eat tons of gluten-free cupcakes, cakes and high calorie gluten-free Mexican food weekly! The weight loss has triggered severe headaches too which my neurologist worries about since I have had previous strokes. He says a severe headache or migraine can actually trigger another stroke. So he has me seeing the nutritionist weekly which has finally helped me maintain rather than the steady losing. The nutritionist has me using Benecalorie in my food. For people with malabsorption issues it is directly absorbed past the part of our damaged intestines where the celiac has caused us to have malabsorption issues. You can purchase it online. Just sprinkle it on your food. It comes in a completely tasteless powder form, or you can get liquid cups to just take on their own. Since starting the benecalorie i have at least pretty much stayed between 96-100 lb and have stopped losing as I previously was. It’s better to at least maintain than continue losing I suppose! Now I am starting to seriously pig out and hopefully I will actually put a little on!
  14. Hi i don't recall that I had a smell per se. I do know that after detoxing after the Gluten challenge. I was sweating out at night rest time as if I was running a high fever from illness. My husband even noticed it was unusual. Are you still working at the bakery? Did you finish all your celiac testing? If so then my opinion would be to support your body in detoxing and support your gi tract in replacing microflora-probiotic to hopefully get back your homeostasis and natural scent. It's possible your body was actively fighting hard with constant exposure at the bakery to detox any inhalation\ possible ingestion. I am not a Dr but someone with gi issues and DH who went a long time misdiagnosed. I went alternative routes to cope with whatever I had that didn't seem to be fixed by my former misdiagnosis'. It sounds like you are on right track getting that vitamin d deficiency and b12 issue addressed. For me I use several ways to detox depending on what feels right for you Drinks tons of water Dandelion tea Acupuncture Epsom salt bath Exercise Many of these help me you could find the one that works best for you or a combination of them. Best wishes
  15. Hello welcome. All great advice from above posters. yep it's acid reflux is familiar to me. I had multiple intolerance s after diagnosis. My esophagus and stomach visually were a mess the gi scope biopsies showed inflammation of immune nature, but not marsh grade villi destruction. As I could only complete 6 consecutive days of my gluten challenge. For me my immune system attacks -everything !😳 All my organs felt inflammed. I believe my immune systems attacks my stomach, which affects my acid production, processing of food, and well if the stomach can't do its job right the rest of the tract also inflamed has additional burdens. I found Apple cider vinegar and fresh minced ginger was my friend in the beginning. I still do it now when I need it. I like Dr. Axe's formula. https://draxe.com/recipe/secret-detox-drink/ I blended My foods for several weeks as I had 13 intolerances, a ton of inflammation, my gallbladder was a trickle of bile, and My pancreas too inflamed to make enzymes properly. My inflamed stomach clearly couldn't product the right amount of HCL and damaged parietal cells likely not able to absorb many nutrients especially b12. My stomach cells I believe get damaged. I discovered with more recent c.c. Experiences reveal when the stomach gets inflamed I need to supplement b12 sublingually. As my typical supplement is not absorbed right when my stomach is inflamed . The sublingual b12 helps a bit with the bloat, but my body has to heal to really kick it. I take liquid vitamin d and liquid magnesium as well. I enjoy a good Epsom salt bath for comfort. As others says tons of water. I drink water keifer too. Dandelion tea is helpful as well. L-glycine may help healing. I also heard (never personally tried) aswaganda may benefit mood. I use tcm acupuncture as well to support my body. I have been seeing my chiropractic tcm Dr for years now. Who ironically is also a celiac. I am slowly getting down a routine here. I'd love to say I never get cc, but even at my strictest DH current best practices regime it still occasionally slips in. 😠 For my DH I use topical zinc oxide. I like the others above use many of the tricks and arsenal of tools that I pull out to support my body. I really hate being cc, and I'll admit it is one of the most challenging things emotionally I am learning to accept as this celiac life is showing me I can't control everything in my environment all the time. Gluten is everywhere. I wish it were not. I just am vigilant and avoid being reckless. No eating out. whole foods based diet as most gluten-free processed foods were revealed to be an issue for me. What is not Whole foods I make from scratch at home. Only a few certified gluten-free processed foods make the cut. In closing I swear once enough of the initial gluten was out of my system, I no joke slept a ton for 2 years, probably more than I have my whole life as My body needed to heal years of damage due to misdiagnosis. Your sis I'm sure will help you, but as you'll find most of us are different with many similarities. We have to tailor, our healthy daily routine and our healing routine over time for our unique selves. While my cousin is celiac we are not one size fits all, even with shared genetics. I can't have corn, corn dervatives, or cows milk. She avoids lactose milk products, but has no corn issues. Hope we have given you some helpful info and tricks of the healing trade.
  16. 👍 I like to verify I am living gluten-free current best practices. Thanks.
  17. Although most people can eat gluten without any issues, it may be harmful to individuals with celiac disease or non-celiac gluten sensitivity (1, 2). View the full article
  18. I do not think it is an issue, but I prefer to purchase from companies that disclose all their ingredients and their sources (even non-food items). I think it would be unlikely that you could get a gluten exposure from dried hair that lands in your mouth in a breezy day. Be careful when rinsing though — you could swallow it. I use Kirkland shampoo as it states it is gluten free and I use Cantu products which are also labeled gluten free and are designed for curly or wavy hair and smell heavenly. https://www.beyondceliac.org/answers-from-a-dietitian/Answer/1392/postid--12730/
  19. Hi Nikita, Welcome. I have had gi issues all my life. Since removing gluten out of my life, i realized that symptoms that plagued me at 5 are connected to gluten and my immune system. At 5, I get where my symptoms would have confused Dr's as not being celiac. In my early 20s is when I think someone should have been onto it. I was misdiagnosed as IBS back then by symptoms only no one every checked my gi tract just wrote IBS in my file. I began to see alternative non western medicine Drs to help me with the symptoms. I struggled with not knowing what it was, bu t still trie d to manage it. While in my 30s is when things got really bad and multiple organ systems began simultaneously being impacted it was a busy time of being a mom and having high risk pregnancies and complicated "outside the norm" deliveries. I really did make the rounds at 33 trying to get someone to figure it out ataxia was truly becoming a problem. I went to general dr, dermatologist, immunologist/allergist, and even had gastroenterologist who did a colonoscopy (only due screening due to a relatives condition not celiac). The Drs During this time I suspect had written it off as stress in my head not immune and gi issues. The perpetual lightheadedness of ataxia confuses Dr e in my opinion and well bumping into things is just a clumsy patient. My concern about thyroid showed nothing, but I swore it was off likely subclinical.😯 Shortly after moving to a new town my new Dr discovered I was vitamin D deficient and treatment with that helped, but wasn't a cure all. It helped some of the inflammation for sure. This Dr was the closest to figuring it out discovering the D deficiency , but moved to medical education field and left her practice by the time I read an article one day that many IBS patients are misdiagnosed celiacs. Finally at 38 I was experiencing neuropathy and went off gluten myself ( what we are told NOT to do) but desperate circumstances require desperate measures. I was getting neuropathy and that was super scary. Then one day I got badly glutened at my sister's 50 b day celebration event. The waitress knew I was gluten-free , As I called ahead etc all the things we are suppose to do, but I now realize she thought it would be fun to serve me gluten instead. 😢 I was so ill I ended up going to a new allergy/immunologist who referred me to a specialist with a team, someone actually who was willing to look at me as having food issues. While she couldn't undiagnosis those former misdiagnosis of the past. She didn't find current evidence of those last multiple conditions , they did all fit into one new all encompassing diagnosis, the one that brought me here to celiac.com So yes I feel my symptoms started young and grew worse with age possibly because of the fact I was misdiagnosed. I do admit then I didn't fit the old fashioned celiac standard, but I do believe if Dr's were more knowledgeable about celiac 25 plus years ago, they should have been testing me in my early 20's. I wish I knew before my children were conceived but..... In the end we now have a gluten-free house. It is entirely gluten free and while I hate getting cc ( exposed to gluten inadvertantly) and massively try to avoid it. ( I go out for no one's b day ever etc) Any cc confirms the symptoms I have I had a long time ago, and were always this. I am a DH rash celiac , my scope showed changes, autoimmune infiltration, and inflammation of gi, espohagus, stomach. I couldn't do more than a 6 day challenge. Ideally they want 12 weeks. I did have skin issues growing up hives, eczema, puppp rash during pregnancy, keratosis pilaris. Now being a very strict gluten free gal it is very apparent upon exposure i am a DH celiac with gi issues, just not a gold standard "marsh" celiac. I leave the typical gold standard celiac to my paternal cousin, my body likes being different.😉
  20. A new study has found that about 32 percent of restaurants serving gluten-free menu may be untrue to the promise, making people with celiac disease ... View the full article
  21. Jessie Scarola became a baker out of necessity. No longer able to eat gluten because of an immune system condition called celiac disease, Scarola ... View the full article
  22. I have a question about hydrolyzed vegetable protein in hair products. I’ve been using Redken All Soft conditioner for a long time, assuming it’s safe. I have long hair so I want to use gluten-free products because my hair gets in my mouth sometimes. But recently I read that hydrolyzed vegetable protein can come from wheat and that it should be avoided - and my conditioner contains this ingredient. Does anyone have any insight into this?
  23. Celiac.com 04/20/2019 - Chicken with cashew nuts is an Asian restaurant favorite, with versions from China to Thailand and beyond. But, it's also a dish that so often contains gluten, and so must be avoided. This gluten-free version is a harmonious marriage of tender stir-fried chicken and roasted cashews in garlic sauce that will have you smiling. The key is gluten-free hoisin sauce, a dash of gluten-free soy sauce or tamari, and a bit of sesame oil at the end. Enjoy! Ingredients: ¾ cup roasted, unsalted cashews 1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil 6 medium garlic cloves, minced 8 scallions, white and green parts separated, cut into 1-inch pieces 1 white onion diced 1 cup diced pineapple 2 tablespoons rice vinegar 4 tablespoons Kikkoman Gluten Free hoisin sauce 1 tablespoon gluten-free soy sauce or tamari ¼ cup water ¼ teaspoon sesame oil Instructions: Heat oven to 350°F. Place the cashews on a large cast iron pan or a baking sheet in a single layer. Toast the cashews until fragrant, about 5 minutes. Remove cashews from the heat, and allow them to cool. Put the chicken pieces in a large bowl. Add salt and pepper and toss to coat evenly. In a large skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and cook, stirring, until lightly browned but not cooked through, about 3 minutes. Transfer to a plate. Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic, white onion, pineapple and white parts of the scallions. Stir-fry about 3 minutes, until the chicken is lightly browned, but not cooked through. Add the first batch of chicken back into the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds. Add the hoisin sauce, soy sauce and water, and cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately with steamed white or brown rice.
  24. Hi Nikita, Welcome to the forum! Some people with celiac disease also have DH (dermatitis herpetiformis). Not all have it, but some. Some people do seem to be born with celiac disease or get it very early, but many more develop celiac later in life. Celiac disease is not really an allergy, but is an auto-immune condition. Allergies involve IgE reactions, while celiac disease involves IgA and IgG reactions.
  25. Poepie that have gluten allergie always have like pox on their skin ? Or no string attached? You born with gluten allergie? Or not? Thanks
  26. Know what gluten is and how to avoid it if you have a gluten sensitivity or celiac disease. If you don't have these conditions, learn about how gluten ... View the full article
  27. Last week
  28. ... labeled "gluten-free" at restaurants often contain detectable gluten, raising a "potential concern" for people with celiac disease or gluten sensitivity. View the full article
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