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GodsGal

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by GodsGal

  1. GodsGal
    I have to admit that, as someone with celiac disease, I feel for the mom in this story. I know that there are some gluten free baked goods that are not very palatable. However, there are some that you would never know were gluten free unless someone told you. 1) The child is 1 year old. They most likely won't remember, or care, whether it's gluten free...
  2. GodsGal
    I can eat soybeans, but I don't handle soy milk very well. A small amount in another product is ok for me. But if the base of the product is soy milk (like soy yogurt), then I am better off if I avoid it. I have never investigated eating according to blood type.
  3. GodsGal
    You're welcome! We're all on this journey together. 🙂
  4. GodsGal
    I am still working on that one myself. Sometimes it requires trial and error. I like using King Arthur gluten free measure for measure flour. But not all gluten free flours work for all recipes. My experience so far is that you probably will have more success with a flour mix that contains xanthan gum. This is a link to a recipe that I have had the most...
  5. GodsGal
    I aim for under 10ppm. For those of us with celiac, the closer to zero we can get the better.🙂
  6. GodsGal
    Hi Titnic, Welcome! I agree with Trents, and I strongly encourage you to go gluten free. I went gluten free 3 years ago. I really struggled with it emotionally. I found that I personally had to grieve giving up gluten. While there are still times that are hard, it is getting much easier. You can do this, my friend. I believe in you.
  7. GodsGal
    Especially gluten free bread items! That is a common theme for people like us. I think that there are some creative ways to help cut down on the cost a bit. But it definitely involves cooking everything from scratch yourself. It also involves researching each ingredient to make sure that it is gluten free. Sometimes I can also find less expensive...
  8. GodsGal
    The celiac damage causes the leaky gut. But the leaky gut is what causes our bodies to react negatively/develop intolerances to other foods. I also can't tolerate milk and certain raw vegetables.
  9. GodsGal
    We have gluten free food, but we don't get any financial assistance to help pay for it. We have to pay out of our own pocket.
  10. GodsGal
    I found this article helpful as I started my journey. https://www.celiac.com/celiac-disease/the-gluten-free-diet-101-a-beginners-guide-to-going-gluten-free-r1640/
  11. GodsGal
    I actually love the fact that this online community is international. Don't worry about the language difficulties. You are doing great! 🙂 It does sound like Celiac. Inflammation in the duodenum is what they look for to confirm the diagnosis. Often those of us with celiac disease have other food intolerances as well. Milk is a common one. The cu...
  12. GodsGal
    Hi! Thanks for sharing your story. I am not a medical professional, so this is not medical advice. I can see how what your doctor said would be confusing. I would ask your doctor for clarification. Technically celiac is not a "true allergy". Sometimes the word allergy is used incorrectly. Did you have an endoscopy/biopsy to discover the inflammation...
  13. GodsGal
    What you are experiencing is actually pretty common. It does get better. Sometimes people have withdrawal symptoms from going off gluten. Have you gotten past the stage of feeling hungry all the time? Sometimes gluten free foods don't have as much fiber, so they don't feel as filling at first. hang in there!
  14. GodsGal
    I was looking at it recently myself. I could be wrong, but my understanding is that while celiac disease is covered under the ADA, it doesn't necessarily mean that the person who has celiac disease is eligible for disability benefits. I don't know if it is the same in every state. In my state I would only be able to get disability benefits if I was physically...
  15. GodsGal
    You can do it! I remember how hard it was when I started. I don't know how it has been for you. I tell people that when I started, it was like I was trying to get a drink of water from a high pressure water hose. But it does get better. There's definitely hope for you.
  16. GodsGal
    Congratulations! Good job! Well done.
  17. GodsGal
    Hi Everyone, I hope you are doing well! This time of year I start thinking about things like pumpkin pie and bread dressing. I have yet to figure out a good gluten free dairy free crust. And too be honest, I think that I need to work on the pumpkin custard a bit as well. But this got me thinking, "I wonder what other people enjoy eating at this...
  18. GodsGal
    Hi Donna, I am so sorry that you are dealing with this. It doesn't sound like this "friend" is really valuing you as a person or a friend. Her behavior is extremely insensitive and very, very rude.
  19. GodsGal
    Quick correction here. The Celiac Sprue Association certifies at 5ppm. Sorry for any confusion!
  20. GodsGal
    I would think that it could. Have you seen the allergist yet?
  21. GodsGal
    Yes. GFCO certifies at 10ppm. After much digging on the internet, I discovered that the National Celiac Association certifies at 5ppm.
  22. GodsGal
    But I think that a polite decline is best.
  23. GodsGal
    It could very well be cross contamination. It's really special that she tried!
  24. GodsGal
    Hi! Welcome! Another question I would have is was the cake a boxed mix, or made from scratch? One thing that I had to learn was that just because something is labeled "gluten free", that doesn't mean that there is no gluten in it. Here in the USA, food items can be labeled gluten free and still have up to 20 ppm of gluten. I don't do well with 20 ppm. I always...
  25. GodsGal
    Hi! I am not a medical professional. Just a fellow traveller on this journey. This pandemic has messed up quite a bit of things. I can understand and appreciate your wanting to go gluten free right away. One thing to take into consideration is that if you decide to get an endoscopy, you will need to do a gluten challenge in which you eat the equivalent...
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