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Showing content with the highest reputation on 12/21/2010 in all areas

  1. 1 point
    "Too young to be hypo" is stupid too. I've been on thyroid medicine since I was 20. As Nora says, overdosing symptoms are really common at first. Call your doctor and ask if it's OK to break the pills in half for a little while before you go on the full dose.
  2. 1 point
    Hi Chris. One thing important to know is that blood tests and/or biopsy can be inconclusive and yield false negatives. You could have celiac, or you could be gluten intolerant. Either way, the fix is a lifelong gluten free diet. Since you have responded positively to the diet, I would continue. You have to remember that you were not feeling well for 5 years, and all the symptoms may not go away immediately. I felt immediately better, but did not feel 100% for nearly a year. I had been ill for 10 years. You may want to keep a food diary to determine if you continue to not feel well. This can frequently be caused by secondary food intolerances, which for many people resolve themselves. I started out with over 50 foods that made me feel awful. Now, only 3. Hang in there, it gets better. Take a good multivitamin (call the manufacturer unless it is clearly labeled gluten free). Ask your doc if he is willing to run a full nutritional panel. Many of us benefit from extra iron, calcium and vitamin D. No, it's not all in your head, and I don't think IBS would improve. My personal theory is that many who have been diagnosed with fybromyalgia, IBS are acutally celiac or gluten intolerant. Be well, Janie
  3. 1 point
    I have been on the thyroid forums for years, and it is very common to have over-dosing symptoms in the first three-four days. This is because your own thyroid still makes some t4 and t3 (as your thyroid hormone numbers are still within range) and now you take some of the same hormones on top of that. What will happen is that the pituitary is sensing the added thyroid hormones, and the TSH goes down, and the output from the thyroid gland decreases, and your over-dosing symtoms go away. the doctor should have scheduled a blood test after 6 weeks, this is one way to titrate the dose, or you should have started with half the dose and increased after two -three weeks, when customarily one needs an increase. Now you could end up either over- dosed or under-dosed for three months. What dose were you put on?? Another thing is, that people need their free t4 and free t3 at a specific level, and it is absolutely stuptid to say that because your levels are still within range, you cannot have symptoms. Lots and lots of paitents have severe hypo symptoms and the levels are still within range. But most need their ft4 and ft3 at least halv-way up in the range, and when taking thyroid meds they usually need to be about three quarter up (because exogenous hormones work less well) or even higher. Some pateitns ahve even reportedly been very hypo with ft4 high, just that they needed it higher. nora
  4. 1 point
    Most of these ideas that have been shared old standbys for generations are easily searched for, here or on the web and a myriad of variations on them. Jello or Kraft websites have loads of recipes there that are "normal" and gluten-free. If you just need recipes to write out, you can do the search for the recipes that others suggested and copy them down. If you make them you can adapt for dairy-free as needed, using coconut milk, Earthbalance, Enjoy-life chocolate chips etc. Here's one from the forum that I've taken to church. Here's another that everyone loved. http://foodlibrarian.blogspot.com/2009/04/blueberry-mochi-cake.html http://travsgoneglutenfree.blogspot.com/2008/11/chocolate-marshmallow-chex-bars.htm
  5. 1 point
    I found this by typing 'gluten free bed and breakfast in Virginia' in google. http://www.innseekers.com/InnSeek.cfm?state=Virginia&attributes2=glutenfree&x=44&y=19 6 places come up as offering gluten free meals. Maybe one of these would work for you. I'm not familiar with Virginia so I'm not sure if these are in the mountains. You could call to see how they prep and handle CC. Good luck!
  6. 1 point
    You're overthinking it and sorry to say I think you're overreacting. A gift is a gift and you should be grateful they gave you a gift at all, especially if it's just a coworker and not a good friend. You graciously smile and say thank you and then give it to someone who can eat it. It's rude to say anything but thank you in this instance and it won't make you popular.
  7. 1 point
    We just had a party this weekend with all gluten-free items and no special ingredients. Here's what we had. Let me know if you want any of the recipes. PB cookies with kisses (same as your recipe except with 1 tsp vanilla also) Meringue cookies (some plain, some with candy canes crushed on top) Brownie bites (made in mini-muffin tin) - and oops, these were Betty Crocker Cheesecake with almond crust with three toppings - Smuckers carmel topping, ghiradelli chocolate chips, cherry pie filling Spinach dip with red and green Mission tortilla chips "Veggie dip" of cucumbers, peppers, tomatoes, mozarella cheese, cheddar cheese, and green goddess salad dressing with Mission tortilla chips Cocktail weanies (sp??) Bacon wrapped water chestnuts Cheese cubes and crackers (Crunchmaster Sea Salt and Blue Diamond Nutthins) Fruit tray Veggie tray with T Marzetti ranch dip Apple slices with brie cheese wrapped in salami
  8. 1 point
    Keep in mind that celiac reactions aren't always immediate. You may have eaten something a day or more before the symptoms set in, and once your body starts reacting, it might feel like it's reacting to everything you eat for several days (or even up to a couple of weeks.) I'm always hesitant to recommend someone remove more from their diet, especially so early on when you're still learning the diet. Why don't you list everything you ate in the days leading up to getting sick again? Someone might spot something.
  9. 1 point
    I was finally able to look into their gluten content more closely, and it seems they have updated their gluten standards to 20ppm or below, which is great. However, according to them, they do have some ingredients that are derived from gluten containing grains, although I am having a heck of a time finding out what ingredient exactly IS derived from gluten. I'm kind of curious, because if it weren't for the fact that the color is from corn, that's what I would have assumed would be the issue. I am awaiting further information from them on what ingredient is the issue. At this point, this is what they've said, from an email they sent a few days back: "...Some minor ingredients in these products[long list from them] are manufactured from plants that gluten-sensitive people could react to, so we are unable to state categorically that they are totally gluten-free even though they may have undetectable levels of gluten in them. The Codex guideline provides a very low threshold for gluten content. However, extremely gluten-sensitive individuals should discuss consumption of these products with their health care provider..." Anyone have more information on this, I'd love to learn more.
  10. 1 point
    You could do a gluten-free rice krispie treat, note on recipe card to use reg. rice krispies and jazz it up with crushed peppermint candy, choc. chips, p.butter chips or cinnamon. Trail mixes using chex cereals and dried fruit with chocolate or go to chex website they have many different kinds of treats to do. Appetizer: chicken tenders coated with corn chex (recipe on website) stick on a skewer and serve with some dip You can make a Trifle cake , just use gluten-free cake mix , pudding and whipped cream. You can suggest add-ins on recipe card
  11. 1 point
    many of the old-fashioned/retro gelatin/Jello recipes are many things free meringues-regular, or with choc. chips or crushed candy canes candies-peanut brittle, maybe some fudge-some contain dairy but I'm sure there are dairy-free recipes out there EnjoyLife makes dairy-free semi-sweet choc. chips that can be used in recipes
  12. 1 point
    My glass pyrex baking dishes I didn't replace because they do not have scratches and I can get them clean. The metal ones were old, so I replaced. I have found that white vinegar and water dissolves wheat flour pretty well. Since your pans are barely used, you might be able to scrub them well.
  13. 1 point
    I would be very wary about doing this, even if they say they cater to gluten-free people. I would think that cc is a big problem for this kind of establishment unless they are very large with a professional kitchen. For breakfast, I'd stick with yogurt, fruit, cottage cheese, gluten-free cereals - maybe things that will fit in a cooler that you can keep in your room. That's what I did on a recent trip that we took to hotels that offered breakfasts/continental breakfasts. But if you do find a b&b that works, please let us know!
  14. -1 points
    For an autoimmune reaction to occur, you absolutely have to ingest gluten into your GI tract. It happens no other way so you are safe from a paper cut, even those which occur from a gummed area. As Peter stated, the gluten in the envelope gum is an urban myth. If a cut heals slowly or with a lot of inflammation, it's most likely from germs or from not cleaning the wound properly. You may want to read Dr. Peter Green's book, Celiac Disease: A Hidden Epidemic. It is one of the best books out there which describes this disease, in easy to read language, and how the whole process works. It ought to be required reading for all Celiacs.
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    • Fmbm, Most fortified foods contain the Alpha form of Vitamin E. It (E) and Vitamin A used to be recommended for Lung Cancers but when the Alpha form of E showed no benefit upon a follow up study Vitamin E has fallen out of favor. Try a whole food source when possible.  Sunflower and Sesame seeds and raw Almonds are all good sources of Vitamin E. Here is a good article on the benefits of Sesame seeds for Vitamin E. http://inhumanexperiment.blogspot.com/2009/01/sesame-seeds-increase-absorption-of.html If you take Vitamin E as mixed (all the tocohpherols) or a Gamma form you are more likely to benefit from taking Vitamin E. Here is the National Institute of Health page on Vitamin E. https://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/ Fbmb (be careful) Life extension magazine are trying to sell you their vitamins but they usually have good research. If you want to read about why mixed (gamma and alpha) forms are better together then read this article. http://www.lifeextension.com/Magazine/2011/1/Critical-Importance-of-Gamma-E-Tocopherol-Continues-to-Be-Overlooked/Page-01 luckily most food forms are naturally balanced .. . while fortified foods typically only has the alpha (synthetic forms) and that is because it is the form measured easiest in the blood though as I understand it gamma is the more potent form in the body. I had a friend who swore by it (Vitamin E) in megadoses for his cholesterol but Vitamin E in the Alpha form at least didn't seem to help mine. But I did find raw almonds (or just Almonds) and Sesame seeds helped. Walnuts are also a source of Vitamin E and they are heart healthy too if you can  afford them. ****this is not medical advice but I hope this is helpful. Posterboy,  
    • My understanding is that some wheat has lower amounts of gluten.  If you have Celiac, that doesn’t matter.  But if you don’t have Celiac but have another issue - like a FODMAP problem- that might be OK.  
    • Thank you so much. This has been very helpful. I will pursue with PC. Appreciate your insights.  
    • What is the difference between American flour and wheat flour from Finland? When we lived in Scandinavia my wife could eat bread with wheat flour. We moved to Texas six years ago and my wife became severely intolerant to wheat. She can't have the smallest crumb without a reaction. She gets bumps and severe abdominal pain. Anyway, we decided to have some wheat flour shipped from Finland. My wife has baked bread and cakes with the flour from Finland now, and has not had a reaction as yet! Yes, she is still careful. She is afraid to overdo it and suffer, but so far she has been doing OK.  She has also met others that have been able to tolerate European flour, but not American. My wife has also tried other European flour, but still experienced problems, so there seems to be something different about the Finnish flour. It contains gluten, but I believe that the gluten content may be slightly lower, while the flour is top quality and makes awesome bread and cakes.  Also food grown in Finland are some of the most wholesome you can find anywhere.  I am interested in finding out if anyone else have a similar experience. My wife is continuing to bake with Finnish wheat flour and seem to be able tolerate it.  
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