monicacpht3641

They were also egg and dairy free. Good idea though!

I went off my birth control about 6 months before starting the gluten-free diet. Those months in between were awful. I had my period for 1 to 2 months straight with only about 1 week of non-period. I've read and loved Takin Charge Of Your Fertility, and wanted to be in control and aware of my body. The problem persisted so long I eventually gave in and went to the doctor. I expressed my concern about wanting to avoid birth control pills, but I knew I needed some help to get things under control. She started me on Provera, which I take 10 days out of the month. I don't have the same side effects as I did with bc pills, and my periods are regular. I've been gluten-free for about a year now, so this month I'm skipping my Provera to see if my body is ovulating or not. I still chart my temps every morning, so I should be able to tell if it happens. Here's hoping!

-not trying to get pregnant, just want to know that i'm functioning for when dh and I begin to try

I've been gluten-free for almost a year now, and I'm extraordinarily careful about what I eat. I am also lactose intolerent and can't eat any corn products. There is a gluten-free restaurant and bakery that I went to today, and I bought some gluten-free snickerdoodles. Mmmmmmm. I asked about the corn content (there was none), however there was arrowroot in them. I've never had anything with arrowroot, but since it was in so many other gluten-free products, I didn't forsee a problem. I had a reaction from the cookies the way I would if they had flour in them. Anyone else have a problem with arrowroot too?

Wow, it sounds like you've been through a lot. I've been gluten free for about 4 months now. My dad has been gluten free for about 10 years, and only had an official diagnosis about a year ago. He never could find a doctor who believed him until he recently had his colonoscopy. His doctor decided to go ahead and do the biopsy test and it came out positive for Celiac's. I've always had stomach trouble, fatigue and a general lack of motivation. I've known for a while that it was possible I had the disease as well, but as I never had any severe symptoms like my father, I put off finding out. I decided to go gluten free, and in the last 4 months I've been able to finally eat dairy ( I've been lactose-intolerent for quite a few years now), my acid reflux has dissapeared, so no more presciption meds for that...and I've lost almost 30 pounds. Lately I've found out I'm sensitive to corn, too. It's in everything, it's almost worse than wheat. Oh, yeah, be careful with chinese food unless you know for sure it's gluten free. Most soy sauce contains wheat. You can buy some without it though. Good luck and I hope things continue to improve!

Thanks for the help, much appreciated. I've got a bunch of gluten free mixes I can't use now, but oh well. I'll give them to my dad. No more soda I guess!

I've been eating gluten free for about 4 months now, and have shown pretty major sensitivity. I got sick from the shampoo I was using because it contained wheat protein. (Of course I stopped using it) The last month or so, I've been having increasingly worse reactions from corn as well. My dad is a celiac, and can't eat fresh corn, although he can tolerate things like corn chips and corn tortillas fairly well. I assumed that eventually I might have problems with corn as well, so it wasn't a big suprise. Last night my husband and I made some fried chicken wings using a gluten free chicken mix, kin of like shake and bake. This morning I had a full blown reaction, the whole nausea, abdominal cramping, diarrhea, extreme tiredness, lack of concentration thing. I know to stay away from corn, but has anyone had problems with corn syrup if they're sensitive to corn flour, corn meal, corn starch, etc? My doctor wants me to go in for an allergy test, but I haven't had time to, as I work full time and go to school. I suppose I'll stay away from everything corn from now on.....

Taquitos were Deli-mex, the only ones I found without modified food starch. They instead have modified corn starch. I just realized that the chicken ones don't have caramel color, and the beef ones do, so that explains why the beef ones made me sick while the chicken ones didn't. I'll give the chicken ones another try, but maybe I should call the company first. Don't have time to feel so yucky. I'm still pretty new at this, as it's been only 6 weeks.

Has anyone noticed a sensitivity to caramel color? I read that it may contain barley malt. I ate something the other day with caramel color, and had a yucky reaction. It could possibly be cross-contamination, but I'm not sure. Anyone else had this happen?

I've been gluten free (or trying) for about 6 weeks now. I've had a few setbacks, one on purpose, a couple accidental. The day before yesterday I ate some corn and beef taquitos (the frozen kind) at lunch. I checked the label, of course, and they looked to be fine. A few hours later, I was completely exhausted, irritable, and within 3 hours, the usual "D". Re-checked label, and wondered about caramel color. I did some research on the net and found that it can be made with barley malt, although it was inconclusive whether it was all the time or just sometimes. Has anyone else had a reaction with caramel color? My only other guess is cross contamination, as the same company makes taquitos with flour tortillas as well as corn. It's amazing to me that I could possibly be that sensitive after being gluten free for only 6 weeks.