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hathor

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

Everything posted by hathor

  1. hathor
    I think of it this way. One's body can build up a tolerance to something. More is required to see an effect from that substance. Then the substance is avoided for a period of time. The tolerance is gone and the body reacts strongly to a small amount.
  2. hathor

    ARCHIVED Leaky Shwanz

    hathor replied to DM11545's topic in Coping with Celiac Disease

    Have you added anything new to your diet since you went gluten-free? Or are you having more of something? Is this every day or infrequent? Since what has changed is your diet, my first thought is that it is something there. A food/symptom diary may be useful. I can't see how the absence of gluten would cause a problem.
  3. hathor
    I'm confused. How can you be "dairy free" and "do" aged cheeses? Not trying to be argumentative, here. I'm just curious, since I suffer from night sweats myself. What is the specific diet you are following now? I keep thinking if I tinker with my diet I can get rid of these things. (Then again, I'm not 19; I'm 54 and menopausal. Maybe after eating...
  4. hathor
    Oh, boy, this looks good. It is also simple enough even for me I would have to use an egg replacer, but it still should work. Thanks for posting Have you tried making this with any other nut butters? I'm thinking it would be great with almond or cashew butter, too.
  5. hathor
    I frequently feel that way, particularly when I'm feeling well. Unfortunately, I have been accidentally glutened enough times ... and seen the result ... so my better judgement comes into play. I did try to test casein recently. Although Enterolab says it is a permanent intolerance, I read here about someone who reached the point after some months...
  6. hathor
    Thanks. What you say makes sense. Fortunately, I prefer single malt anyway The confusion about alcohol seems to be mirrored in the same way with vinegar. To my mind anyway, distillation would remove any gluten, and certainly any yeast. Celiac lists used to say to not have vinegar but they've gotten away from that. (Some people still say they react...
  7. hathor
    OK, I've had my laugh for the day. This is so good I'll probably steal your joke
  8. hathor
    Many celiacs test positive for antibodies to Sacc. cer. (I abbreviate because I'm too lazy to look up the spelling right now), also known as baker's or brewer's yeast. Whether they react adversely to consumption of that yeast is not something I've been able to find out despite my research. I have such antibodies, but haven't tied yeast consumption to...
  9. hathor
    From the little research I've done (before I just decided I needed to do SOMETHING constructive today ... just after this post ), the only thing that jumps out at me about Finland is that it has one of the highest dairy consumption levels in the world. Early exposure to cow's milk has been linked to type 1 diabetes. I've also heard about dairy causing...
  10. hathor
    I won't repeat what has been said. I would just add two things I found useful in losing weight. One, keep a diet/exercise journal. I think it made me eat less and exercise more. Two, try to add lots of food with lesser calorie density and more fiber. They will fill you up more. Compare how you would feel, say, following eating a candy bar versus eating...
  11. hathor
    Yes, do NOT eat gluten-free yet. If you have gone gluten-free for any appreciable length of time, your test will not be valid and should be postponed. Assuming the time for eliminating gluten comes, there is a good listing of ingredients on this web site that are safe, unsafe, and need to be investigated further. You can not just rely on whether you...
  12. hathor
    Well, I guess I would call those doctors who won't or don't think to test for celiac (the average length of time to diagnosis in this country is 11 years), who just label folks as having IBS or psychological issues, who tell folks with negative tests that they can't be celiac or gluten intolerant (overlooking false negatives and the complete gamut of possible...
  13. hathor
    I like Perky's Nutty Flax cereal even better. Of course, taste is personal. But if you haven't given it a try, do. It has 7 grams of fiber per serving (versus the 2 grams in the Nutty Rice), plus omega 3's. I probably have more than what they say is a serving, too. I use that hot cereal you mention also. I seem to have to add more than ground flax...
  14. hathor
    It is interesting to speculate what may be going on in Finland. Does anyone know if their diet has changed in recent years? There may be some triggering factor, but I don't know what it might be. About the other article, it is also interesting, although I don't know what to make of the stats. I always thought that the places that had had wheat the longest...
  15. hathor
    It could be you are regularly and inadvertently glutening yourself. Are you operating from a good comprehensive list of safe, unsafe, and "need to be investigated" ingredients (like natural or artificial flavors), or just recommendations from your clueless doctor? Have you gotten rid of items in your kitchen that might harbor gluten, like cutting boards...
  16. hathor
    Well, that's my answer. I can't have soy either. I have a book with recipes that are supposed to avoid all the major allergens and it uses the chickpea miso. I've been unwilling to order the stuff without knowing what it is like.
  17. hathor
    For math, I've heard good things about www.teachingtextbooks.com. (This doesn't go through calculus; if you need that, I've other suggestions.) This is certainly cheaper than the math programs we used My daughter really taught herself a lot of the time. It wasn't as if I were right there lecturing or something. If the correct answers are in the...
  18. hathor
    From my research (which means "correct me, anybody, if I'm reading this technical stuff wrong"), DQ5 & DQ6 are two versions of what used to be lumped in as part of DQ1. Indeed, I see now that my genes are the same as yours and I was told I was double DQ1. If you search you will see that gluten-sensitive DQ1 folks react to small amounts of gluten ...
  19. hathor
    There are some diagnosed celiacs even in this country without the so-called "celiac genes." You can also have just as serious nonceliac gluten intolerance with different genes. Either way, you have to avoid gluten. (What genes do you have BTW?) If you want/need a confirming test, try Enterolab. Their tests are supposed to be more sensitive...
  20. hathor
    I can't recommend a particular school. If you google, I'm sure you can find a list for there are many, many programs. Here is one link: Open Original Shared Link There are also discussion groups for high school homeschooling (check Yahoo, for instance). I homeschooled my daughter in high school and didn't use a school. She had some correspondence courses...
  21. hathor
    I second the notion of going casein free. Many people, including me, bind up for days with the mere hint of the stuff. (Elmer's Glue started out with a mixture based on casein. Hence the cow on the bottle. That should tell you something ) Some people react to soy (also a source for glue) or other foods. Have you tried a food diary to see if your...
  22. hathor
    Conversely, perhaps we should all be eating the food we fear most. Sorry, I've been waiting for an opportunity to link to this Onion article about the Nietzsche diet: Open Original Shared Link Thanks for the dressing ideas, folks. I can eat sesame. I guess I'll be on the lookout for salsas, etc. too. I'm sure there are dressing recipes. I am just...
  23. hathor
    Good question. Now I prefer to make customer service reps think I am paranoid rather than inadvertently eating the stuff. I suppose it could be that they get the glaze from an outside source and didn't know at first what it had in it. Or they changed suppliers. I suppose, too, they might have relied on the notion that folks react to soy protein and so...
  24. hathor
    It looks like I'll be traveling there this Thankgiving weekend. I can find a list of gluten-free-friendly (supposedly) restaurants and a list of vegetarian restaurants. There is no overlap. I can go to the former, which would satisfy relatives. But then, at least judging from the menus I can see online, I am stuck with side dishes and trying to make them...
  25. hathor
    One thing I would add, though, is that you might not be able to find bakery items that don't have casein or egg in them. I have ready access to items from a bakery in Baltimore called Sweet Sin. But every single product I've seen contains egg at least So, if I were you, I would investigate before driving to one of these places. I know of one...
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