tl2277

According to Starbucks, we shouldn't drink anything at their stores. Below is their response to the question: "What drinks are gluten free?"(submitted via the Starbucks website). I love Starbucks, but I've had it with their refusal to publish a gluten-free drink list. It seems like they would rather we use rumor and trial-and-error rather than share what...

My take is that I would much rather give the competitive advantage to those companies looking to help us out and err on the side of over-precaution than under. It is precisely the new people that I think would benefit from over-labeling. I have been at this a year and still buy frozen veggies that for some reason have wheat added, and soy milk made on equipment...

olive leaf extract does wonders for infections.

It depends on whether or not you need the "gold standard." Here's the way I look at it. Anyone with a gene for celiac is likely to develop it at some point in their life, all it takes is a trigger. (I read 95% of those with the gene will develop it before they die, but can no longer find where I read that, so the percentage may not be that high) So by knowing...

I wonder if there has been a recent change in Amy's product labeling. There are two cans of Amy's in our cupboards bought within the past couple of weeks. Neither has gluten ingredients; however, only one has any sort of gluten-free statement. The other says "made on equipment shared with..." So it seems they are making that distinction for us. Is this a...

how much do they cost?

It's funny, I started this diet desperate to find something to end this seemingly never ending migraine. I knew I was fairly bad off in some ways (at meetings I would be the youngest in the room, yet the first to be uncomfortable and the only one who seemed to feel that having to sit without stretching for two hours was a form of turture), but I had no idea...

Not sure. I believe mine started in college--at least that is when I was told I had IBS, started getting a new type of mouth ulcer, and started getting more and more fatigued, more and more joint pain. I guess it could have been mono, but I have been associating either with my father's diagnosis with lymphocitic leukemia or post traumatic stress.

My hypoglycemia was much worse before the diet, and for spells as I was getting started (Been gluten-free since February 2006). For a while nothing I ate would last and I had a very hard time bringing my levels back up. I think it is that while we are still sick or still healing, we have a harder time digesting and absorbing food, especially proteins. Take...

You know, for us this diet has to be an obsession, a daily part of our lives, but for most of our coworkers, it might be just a small fact about a colleague that is easy to forget. It infuriates us because such small details have a big impact on us. But we have to remember that for them assigning food is a relatively small detail that can't take up too much...

I doubt this will be helpful, but before I found out gluten was my problem, I was having daily migraines and there were a couple of times I had a scent hallucination before a migraine came on. One morning I was CONVINCED there was stewed beef in the kitchen, but no, the only food out was cereal.

okay, sorry for posting this on two threads if you have read the "not truly celiac" thread, but i wanted to say this here too: And to encourage tolerance, acceptance, and support for ANY health condition where the patient is stigmatized or what they know to be true about their body is invalidated. We have the RIGHT and the AUTHORITY to do what...

when it takes 11-13 years on average for doctors to diagnose celiac, and so much about celiac, gluten intolerance, and gluten sensitivity is still unstudied and unknown, i don't think anyone has a leg to stand on for not crediting people with diagnosing themselves based on something that actually succeeds in making them feel better. i have been reading about...

I have read that this is not true, that the problem with products is not actually breathing or absorbing through skin, but on touching your mouth or getting dust in your mouth and then swallowing. In practice, it is essentially the same, but slightly less worrying. Flour in the air would still be a problem, but it might mean some flexibility with things that...

I have been gluten free for about 11 months and can now tolerate dairy in cheese and in food. You might want to try starting by using lactaze enzymes every time dairy is consumed and use products made from goat's milk, as those seem a bit easire on the digestive system. At least for me they are. I still do not drink milk straight, and I still try to avoid...