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Showing content with the highest reputation on 10/26/2017 in all areas

  1. 3 points
    Hello, fellow celiacs! It's been a long time since I last prowled this forum, newly diagnosed, terrified and looking for answers that my doctor couldn't provide. A wise soul with the user name Irish Heart told me at the outset to not let the disease define nor confine me. In the five years since my dx on 10/11/12 I've taken her advice to heart. With the unwavering support of my husband, daughter, friends, GI doc and nutritionist, I've learned how to manage the disease while living an entirely normal life and want to assure the newcomers here that you can eventually do the same. At the time of diagnosis I had endured 18 months of hell. Insomnia, raging anxiety, balance issues, tingling extremities, crippling fatigue, upper abdominal pain. The weight loss was so rapid that I feared the worst. Four different doctors gave me four different misdagnoses. When I was finally diagnosed I was relieved to finally have a name for my condition. But I was still scared and faced the daunting task of making an immediate, life-changing dietary change. Celiacs can't simply ease into gluten-free. It took time, and a lot of trial and error, to finally get the gluten-free diet down to a science. Like many folks here, I made a lot of mistakes in the beginning. I cried a river on my first post-dx grocery shopping trip, spending far too much money on gluten-free food that tasted like cardboard. I lamented the loss of a “normal” life. Eating out seemed too intimidating and risky. I accidentally glutened myself a few times and spent sleepless nights worrying about the possible damage I'd done to myself. My wonderful nutritionist, whose brother is also celiac, patiently spent an hour with me reviewing what to look for on ingredient labels and suggested sticking to whole foods that are naturally gluten-free just to keep things simple at first. Once I got the hang of the gluten-free diet my body quickly responded. All of my physical symptoms resolved within six weeks (the anxiety, on the other hand, took two years to gradually subside). I gained back the weight (and then some, thanks to discovering Trader Joe's gluten-free mini cupcakes :-)). Today I practice yoga six days a week and do cardio and strength training on alternate days. I can easily modify any recipe. I no longer ask my husband or daughter if something they brought home is gluten-free; they know what to look for and I trust them to have checked it first. I take my own food to weddings and other social events, and everybody understands. I have a list of restaurants that I know are completely safe, and I've learned which brands and foods cause a rare cross-reaction. For example, I can't eat oatmeal, not even from dedicated gluten-free brands. The only salsa that doesn't cause a reaction is Amy's. Last summer we went to Ireland and the UK, where nearly every restaurant has a gluten-free menu and follows proper protocol to avoid cc. We discovered a wonderful restaurant in London named Niche, in which the entire menu is gluten-free and delicious. I loved picking off my husband and daughter's plates, secure in the knowledge that everything was safe. At 54 I feel strong, healthy and happy. I was lucky that my disease was caught before related complications set in or other AI diseases developed. I don't have follow up blood work and have not had any follow up endoscopies since the first one. Both my GI doc and nutritionist agree that as long as I have no deficiencies and feel well there's no need. I do continue to have an annual physical with thorough blood work that goes above and beyond the typical (10 vials), and everything has come back normal. Some members here may disagree with my approach, but it's worked for me for five years. Which leads me to: no two celiacs are the same. What works for me won't necessarily work for you, and vice-versa. If you're feeling well, congratulations. But please be understanding of those who continue to struggle with symptoms and/or are also battling additional health issues. What works for you likely won't work for them. If you're feeling poorly I'm truly sorry, but that doesn't give you the excuse to scare the hell out of people, especially newcomers looking for answers. One of my first posts five years ago asked if it was ok to occasionally cheat on the gluten-free diet (I've since learned that it's not, and have never cheated). Within an hour I was bombarded with sixteen semi-hysterical responses, mostly consisting of all caps, multiple exclamation points and “helpful” links to articles of dubious merit linking celiac to cancer. Instead of assurance those responses only terrified me more. The aforementioned Irish Heart provided one of the handful of reasonable responses that talked me down. We're all here to support each other, regardless of where we are in our gluten-free journey. So...to the newcomers, welcome. Have a look around, take what you need and discard what you don't. To the veterans, keep fighting the good fight and thanks for your help. May we all be happy, may we all be healthy and may we all be free from suffering. Namaste.
  2. 1 point
    Directly injecting gluten into your blood stream would cause a immune reaction yes We have celiac and our body had a immune response to gluten, the intestines are just the normal route for it to enter our body. Is it gluten free, yep, I had a worry about this years ago and pulled up inserts after those odd fears and rumors of the junk in vaccines swept then internet. Yeah a fear monger told me it contained wheat oil.....never found that in the ingredient list on the ones I checked. They are gluten free, though I did my research, a few have some iffy things in them like mercury, and formaldehyde in supposed safe levels, but you look around you find ones that less crud in them that look better. Odd site but they have accurate inserts for vaccines. Look under description for ingredients on most of them. http://www.vaccinesafety.edu/package_inserts.htm I know you said your not interested in vaccines info and should be choice, I avoid flu shots myself, and would turn down any additional vaccines. They make me feel like crud and achey normally for weeks. And I have not gotten "Sick" from a virus but only once in the past 5 years.
  3. 1 point
    Reese's pieces and Reese's PB cups are safe. Also, plain Hershey kisses say gluten free on the package here in the US if you would prefer something labeled.
  4. 1 point
    If it actually says gluten free and that statement correlates with the ingredient list, then it should be safe. I would drink it. It sound refreshing because it is 101 degrees right now! 🌞🔥
  5. 1 point
    Celiac was excluded in my case also Kirsty, negative blood and endoscopy. There are potentially more people out there with a problem with gluten who test negative for celiac than there are celiacs themselves. It's called None Celiac Gluten Sensitive or NCGS. It would explain both many of your symptoms and the reaction you noticed when you reduced yr gluten intake.
  6. 1 point
    Actually GFWD did a article on cheerios and General mills testing methods its is more of a lot means and not testing the boxes, there are many cases where a lot will test in 5-10ppm range and pass then who is to day a random box does not contain a hot spot? The mechanically separated process is flawed at the core, there should be no gluten containing grains to even have to separate. I think the process need to be more dedicated to 100% gluten free, from planting, harvest, to store. There are 2 oat sources for this. Where the fields have never had gluten grains, the equipment is owned by the companies not rented and only used for the oats and not other gluten grains, and the transport trucks are also dedicated....sadly they are the only companies that follow such strict procedures. (Granbia and GFHarvest)
  7. 1 point
    Oh, I missed the part about Canadian candy. Maybe you can buy some American candy on line - then you would know it's safe. Can you buy American candy on Amazon? I buy everything on Amazon! Can you call the Hershey's in Canada and ask them? Pick your favorite candy or two and research it? Just a thought....
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    • I reached out to the company and they responded that old packages of the product still contain the slime powder, but newer ones don't. Please see attached.
    • A few science-y articles to help explain..... About Lectins.....plants make lectins to protect themselves from being eaten by predators and are a source of inflammation......  Brown rice has lectins in the hull.  White rice has that hull removed. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1115436/ Then there's Sulfite Sensitivity that some Celiacs develop..... http://www.thepatientceliac.com/tag/celiac-disease-and-sulfite-intolerance/ Sulfites naturally occur in some foods, like cruciferous vegetables (cabbage, cauliflower, broccoli), and garlic, eggs, fermented foods (wine), and are added to processed foods as preservatives.   Because our gastrointestinal tract is inflamed or damaged, we may not correctly process Sulfites which can cause MORE inflammation..... https://www.ncbi.nlm.nih.gov/pubmed/17143057 Sulfites occur naturally in meat, too.  Pork is naturally higher in sulfites than some other types of meat, like lamb or beef liver.  However I was horrified when I discovered this: Pigs are fed a high sulfur diet so the meat stays fresher looking longer in packaging!   https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243960/#!po=93.4211 I've always had problems with any kind of pork, bacon, ham, chops, roasts.   I make sure to purchase grass fed beef, bison and lamb, and free range chicken and eggs. I have Type IV Hypersensitivity to Sulfites.  I can't take any medications with sulfa or thiols in them.  I get sick if I eat high sulfur foods like broccoli and garlic and pork.  Molybdenum is helpful. You're not alone. It's not your imagination.   Hope this helps!     
    • Thanks for info on the veggies and greens. I'll stick with the kale and spinach for now.  Maybe romaine, but not sure what to put on it. I was wondering whether to have any vinegar right now, just because it seems like a very tangy, sour ingredient on the tummy. I might stop all spices and herbs to start, but if I use any, I'll just use what I am growing.  And definitely no garlic or onion (bummer!).  No tomatoes - this is hard for an Italian, lol!  No potatoes for my Irish, no tomatoes or garlic for my Italian cravings.  My husband used to joke my blood was tomato sauce.  I love fresh tomatoes, pizza sauce, pasta sauce, putting tomato sauce in soups, and so on.  So, this will be interesting. And I used to cook with a lot of red pepper flakes and garlic.  I was thinking eggs will be the first thing I add back in because I ate a lot of those when I was at my worst, before I found out I couldn't have gluten. Eggs seemed to be the easiest on my stomach.  I am thinking I am going to be okay with them, but to give them up for a week or two, I could probably do.  But that will probably be my first add in.  I wanted it to be dairy, but I think eggs would be more practical.  Crab meat in a soup or with eggs sounds good. I will jot that down.  I am thinking things like chicken, turkey, and veggies that have not seemed too harsh on me, like carrots and green beans.  Maybe a little rice, although I'll see if that tends to bloat me or not.  I saw blueberries as low FODMAP fruit and was thinking if I have a sweet craving I could have a few spoonfuls of blueberries.  I like zucchini a  lot, but so far it has bloated me, and I am hoping once my stomach heals I can go back to that (same with broccoli and cauliflower).  But for now, it couldn't hurt to avoid anything that seems to bloat.  Do you know if canned black olives would be an okay snack? I am working on my grocery list.  Hopefully by Thurs or Fri I will be starting this.  I need to call the company that makes the beta blocker I am on because that was one more concern I was having.  I tried it for a week back in early Dec and could have sworn it did not agree with my stomach.  My dr seemed to doubt me.  I stopped taking it.  I went back on it mid January, and little by little my stomach has been getting worse and worse.  Could be other things, but I think I better call the company to see if there is gluten, corn or soy in it.  I did already check and supposedly it is gluten-free, but I seemed to get a few run-around answers before I got that one.  But even if there is corn or soy in it, that could be enough to be a problem. You wouldn't think one tiny pill a day could cause such harm though.  If there was gluten, I could see it.  But I guess even a tiny amount of soy or corn can do the same thing?  I don't get as severe or as many problems with soy or corn as I do with gluten.  But it's still not good at all though.  Now I am hoping i just don't get sick of chicken or carrots, etc.  I started to get a little sick of eggs at one point, but that has gotten better.     Oh, and I am not going to do pork because I am not sure if that bothers me or not but would a little beef here or there be bad? 
    • That's a great idea to roast and cook chicken and veggies first before putting in soup to add flavor.  Of course I am starting this planning now, as a heat wave is approaching this weekend, and I'll be making hot soup, lol!  But whatever. I am making out a meal plan and shopping Wed or Thurs and then starting.   Anyone know if canned olives (the black ones) would be an okay snack? 
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