KathiSharpe

A few years ago, I was facing a very frightening diagnosis. In the end, it turned out that I didn't have the disease after all - but when the doctor raised the possibility I quite frankly freaked out and stayed that way for weeks. Barely could function. He referred me to a therapist who specializes in helping people cope with medical difficulties - cancer...

When I hear "poop" and "black" in the same sentence, I automatically think "blood" -- has your doc checked him for that? That said, my husband and I get what we call "sand poop" several days after recovering from an illness. It's odd, but pretty consistent. But if for your child it's consistently the oats causing it, I'd keep him on nut milks or homemade...

Benadryl? Really? Thank you!! I wonder if I have some lying around that I could take. Even if it doesn't "cure" it, the sleepies would be welcome... At this point, the "I ate a window pain and chased it with gasoline and a live hedgehog" syndrome has begun. I'm in so much pain I'm about to cry.

Went to a friend's birthday party last night. The hostess, bless her heart, greeted me at the door almost in tears. "I didn't know what you could eat and I was afraid you'd be upset if I asked you but now I'm afraid there's nothing here you can eat. You can eat a hamburger can't you? Please say you can." So, of course, I did. The hamburger itself...

Hi Chezza, There's a few recent discussions on here about PCOS+celiac ... but let me add my current personal experience to the list. A ways back the docs suspected PCOS and so sent me to a gynecologist who confirmed the dx. My primary symptom labs-wise is outrageously elevated testosterone. Despite an assortment of meds, it just kept climbing higher...

I think the first thing I would try is using 2/3 tapioca to 1/3 cornstarch. The corn starch has a heavier consistency than the others, so it might be more like 2/3-plus-some and 1/3-minus-some to make it taste like the original.

It sounds like you're looking for more of a sit-down restaurant, which I can't really help you with... but I was in the Raleigh area twice last week and discovered that a) the mall on 540 has a starbucks that still had quite a few gluten-free orange valencia cakes left Five Guys, which is a burger joint with locations all over the area, made me...

I *love* SunButter!! It's made from sunflower seeds and is gluten-free and nut-free. It tastes looks and spreads almost like peanut butter... in fact, if you were to serve it to friends and say, "It's a gourmet peanut butter" they'd be delighted with it I would be very, very careful about using other nuts, because the possibility for cross-contamination...

Betty's recipes are pretty good as far as proportions and all go, but I no longer use the bean flours since I discovered cornmeal - google "gluten free goddess" and see the recipes there. I did previously make LOTS of bean-flour recipes and developed many of my own; if they're gummy it's usually because you're not baking them long enough. I do remember...

Three (no actually 4) things I would do, if I were in your shoes - #1 - try Olive Leaf. It's a supplement that my Mom uses; she hasn't had a respiratory infection in years. WalMart sells a gluten-free version of the stuff very inexpensively. #2 - get checked for parasites; look at sites like curezone.com and humaworm.com and cross-ref that info with...

Hi Betty! I'm not sure. It's a lot easier to answer, "Which came first, the chicken or the egg?" My KNOWING ABOUT the hypo-t came first - quite a few years ago - but it was all nicely controlled by meds with few complications until relatively recently (over the last 5 or 6 years). But if I'd been gluten-free from childhood would I even...

Answering a couple questions - #1 - Dr. Balen (endocrinologist) is in Greensboro, NC. I can post the name of her practice, phone #, etc. if anyone's interested. She's part of a largish conglomerate of docs of different specialties. #2 - I'm 99% sure that she will be referring me to the GI docs within her team either to do more advanced testing...

I am so encouraged by my appointment with an endocrinologist yesterday that I'm practically floating on air this morning. I sort of unloaded on her - all the gastro problems, the off- then on- again gluten free lifestyle, the possible false negative blood test due to me being gluten-free at the time (she was outraged that a doc did that!)... the complications...

I was at the health food store the other day and discovered something called Job's Tears. They're a largish grain/seed looking thing... I actually thought that each grain looks like a cross between barley and a black-eye pea. I inquired and the staff was pretty sure that it's gluten-free, so I decided pretty sure means "don't buy it yet". Researching...

That looks like the #1 possibility... tho my initial reaction would be "how". If I was gonna cook corn on a stick it would be in plain water with some butter or margerine. Cross-contamination, or maybe they put some boil (seasoning) in the water????? Lots of spices and seasonings have gluten and it's not exactly declared well on the labels. The other...