AliceW

Thanks everyone for the good wishes!! This board has been incredibly helpful to me. Feeling this good without any drugs whatsoever feels like being in the Twilight Zone...has any one else had that experience? I feel like I'm still waiting for the other shoe to drop...like it's too good to be true. I guess I'll just have to wait and see if it continues...

Just had to post this: I have had NO anti-reflux medication and not a single antacid tablet since Tuesday!! And I'm someone who had been taking daily high doses of prevacid plus multiple rolaids every day for years and years. I've been gluten-free since Dec. 15, 2006--about 5 weeks. Astonished does not even begin to describe my feelings about this. ...

I believe you only started the gluten-free diet in mid-December, and have been on and off of it since then? If that's the case, your blood test results might still be positive for celiac (if you have it) if you just keep eating gluten for another week or two. So it might be worth getting the blood tests, at least. That way if they are positive, you can have...

Thanks for the suggestions, guys! I'd heard of the Triumph cards, but didn't know whether or not they were any good. Now that I have an endorsement I think I'll order them.Thanks again! Alice

There seem to be a lot of books out there about navigating restaurants when you are gluten-free, but I'm not sure which one one to try. I live in New York City and love to eat out in ethnic restautants..mostly Japanese and Indian, but also Chinese, Thai...but I am currently afraid to go to any of those places because they use so many sauces and so many unfamiliar...

I really hope this is true, because I adore sake! Also, does anyone know if this issue affects the safety of miso, too? I think miso uses starter cultures too. I wish I could find a guide to the gluten status of asian foods, because I love them and have been mostly afraid to eat them since starting my gluten-free diet. Anyone have any thoughts?? ...

I think it's a very good idea to get the blood tests, so that you have a better sense of whether you have actual celiac disease or simply a gluten intolerence. As you're well aware, celiac disease is very serious...if it's not treated with a strict gluten-free diet it can lead to osteoporosis, cancer, etc. Do be aware, though, that if you're already gluten...

Nu-world foods (google them for their online store) makes wonderful gluten-free amaranth-based cereals. I like their basic original Amaranth-Os--they ahve a great crunchy texture and are full of fiber. They are unsweetened, so they are bland by themselves, but with a teaspoon of maple syrup they are yummy. they also have a Cocoa Snaps cereal that is DELICIOUS...

Hi Jerry, I had very similar result to yours: fecal antigliadin 27 units; fecal TTG 33. My conventional celiac blood tests were normal. I started a trial gluten-free diet last month (on 12/15) and seem to be responding amazingly well to it so far, but I'm withholding judgement for the time being. Good luck! Alice

I"ve posted before,but it's been a while, so here's my background again (sorry this is so long!): Perfect digestive health until contracting a severe case of mono at age 19; daily reflux/heartburn require high doses of medication for the entire 15 years since. Intermittent diarrhea during my 20s; given a diagnosis of irritable bowel syndrome. Constipation...

Thanks for the suggestions, guys! I'lll check out the Magick Botanicals stuff. Also, what was the specific type of Ouidad gel you use, TinkerbellSwt? I used to use their Climate Control and loved it, but it has wheat proteins (ie, gluten) and wheat amino acids in it. Alice

Hi everyone, Can anyone suggest a good gluten-free hair gel for curly/frizzy hair? Even though I'd initially decided not to worry about my hair gel, I've decided to try to using a gluten-free one for a while. My hair is dry and tends to be very frizzy, so I need something that will encourage it to curl nicely instead of becoming like a halloween wig...

Hi FF, Yeah, because I love to cook I know that sauces are usually thickened with flour . (I thicken them at home with cornstarch now. ) But the fish yesterday was in a light, clear broth, and I DID ask whether or not there was ANY flour in the recipe, and they said no. What else could I have done, beyond choosing something that seemed safe and...

Thanks for the feedback, everyone. I am feeling much better now. It was just strange; the second week gluten-free I was feeling great, and then I felt terrible again for no apparent reason. I wish I had a crystal ball I could look into and just know for sure what I can eat and what I can't! It is so hard to tell, because it seems like reactions can be...