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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
    That is interesting about a link between food allergies and magnesium deficiency. Do you happen to have a site for further reading about this?
  2. hathor
    Budweiser, like most beers, is made from barley. There are wheat beers, but you don't see them frequently. The nongluten beers I've seen are made from sorghum. I haven't run across any rice beers.
  3. hathor
    Oh, OK, thanks for the info. I had thrown out the package and taken out the trash before my reaction started. The next time I went to TJ's the brazil nuts were out of stock and I just never followed through again. I hate finding other miscellaneous problem foods though.
  4. hathor
    The link I posted mentioned the common trigger foods. Many folks have casein and soy difficulties on this forum. I know eggs are I problem for me because I get sick from eating them. The mayo would get me due to the eggs, any soy and probably the fat content too. I used to eat eggs all the time but found that I could tolerate them less and less. In...
  5. hathor
    I'm not sure you do have the celiac genes, although I don't know I'm reading the results properly. There are minus marks after DQ2 and DQ8 -- could that mean you do NOT have them? It also says DQ1 is detected and mentions nothing else in that category. There is no need to redo the genetic testing. Just get the doctor to explain what the test results...
  6. hathor

    ARCHIVED Corn Chips

    hathor posted a topic in Coping with Celiac Disease

    Well, I'm reacting to something. Given the timing and the fact that everything else I've eaten recently was at home and has been safe for me before, I think it was from a party Sunday night. I had raw veggies (no, I didn't think to check on whether she used a CC'd knife), nuts from a bowl, and corn chips & salsa. And wine I suppose that people...
  7. hathor
    I've only had a reaction from brazil nuts from TJ's. I don't know if it was CC or that I'm sensitive to them. I'd never purchased them shelled before & always stopped after eating one or two from the shells, because it is so difficult to get the nut out. This time I had quite a few & I really suffered. I haven't purchased any other shelled nuts...
  8. hathor
    Since your foods are already restricted and you are suffering, I suggest an elimination diet. Here is one version, although I know there are others: Open Original Shared Link Check his list for foods that most commonly cause food allergies. You are regularly eating two (fish & eggs) and maybe three or four (if you are consuming citrus fruits and...
  9. hathor
    You would probably do well to browse through the local bookstore. Even if you can't find a cookbook solely dedicated to the foods you can have, you might find one with a number of recipes that look good to you and within your ability. In particular, check out the cookbooks designed for students, beginning cooks, or those with little time. Another possibility...
  10. hathor
    It makes sense to me to try to avoid doing the damage to your body. So avoiding gluten if you react adversely to it is logical, even if you haven't experienced the villi destruction yet. Perhaps that will come if you continue to eat gluten. Or perhaps the gluten will injure you in another way; for example, there is at least one researcher that has found...
  11. hathor
    Your hands go into your mouth frequently, or touch things that go into your mouth. How often does one run and wash their hands after touching their hair, for instance? I suppose different products bear a different potential for glutening. I stupidly continued with some hair gel, NOT washed off, that contains wheat protein. Once I realized this, I was...
  12. hathor
    It is hard to know for sure. All you might do is keep a diet/symptom diary and see what connections you can make. I know I do get some sinus problems as you describe with minor gluten exposure. Once you touched the bread dough, did you thoroughly wash your hands? Might you have breathed in flour -- that seems to get people too. Have you been avoiding...
  13. hathor
    Thanks! Read this forum and ask questions; that's what I did. It has helped me immensely and I think that is true for many here.
  14. hathor
    Please do some more research on this, rather than just relying on your doctor. He already told you to stop eating gluten prior to the test, so he doesn't know. We've had plenty of threads about doctors being wrong, about this and other things. I ran a search and here are the results: Open Original Shared Link I don't know if that is the best search...
  15. hathor
    I can't really help you on fructose intolerance. I have enough problems dealing with gluten, casein, egg, soy & yeast intolerances, plus being a vegetarian. And I think I have a problem with flax and/or sorghum too ... However, I will say that having a "higher" score for one intolerance than another doesn't mean that you only have to worry about...
  16. hathor
    Sorry, your dermatologist is misinformed. A little googling discloses a study that was done for cross-contamination. It looks like one has to pay for the actual study. But I found it discussed here: Open Original Shared Link You can see that McCann's was one of the brands tested and more than one sample was contaminated. The fact you notice no damage...
  17. hathor
  18. hathor
    I would check out any spice mixture that contains any ingredient such as flavor or colors, where gluten can be hiding. Celiac.com has a list of these. I was distressed to find out that two teas I liked contained gluten, according to the company itself. The labels just say "natural flavors." Remember that labeling only deals with intentional ingredients...
  19. hathor
    Yes, I've heard of people reacting to shampoo. Myself, I didn't realize for some months that I was using hair gel with wheat protein. That sure seems to be common. Every time I go into the salon, I have to remind my stylist that she can't use what she usually uses. Things have improved since I switched to a different product.
  20. hathor
    I avoid carrageenan because it is an excitotoxin, like MSG and aspartame. You can google "excitotoxin" and read up on these chemicals and the effect they have on one's body. A good book on the subject is by Dr. Blaylock (google on his name too -- I know I've ran across articles by him online before). I had problems finding rice or almond milks without...
  21. hathor
    I hope you are feeling better the longer you have been gluten-free. If you continue to have symptoms, you may wish to cut out dairy and soy. Both are hard to digest and the damage to your small intestine sounds extreme. It isn't enough to have the genes. Many more have the celiac genes who don't have the disease than those who do. So there are obviously...
  22. hathor
    As I recently discovered, this is true IF the food is regulated by the FDA. If the food is regulated by the USDA (meat, poultry and egg products -- which may mean any product containing these things, the actual rules are complex -- I had a recent post on this), there is no allergen disclosure requirement. The USDA has said that it wants to issue rules so...
  23. hathor
    If one's problem is with lactose, you can probably go back to it after healing. If casein, this is unlikely -- this means usually that the casein hurts your gut like gluten does. Some of us can't tolerate soy either. It also is a gluelike protein, like gluten and casein. You tell by either monitoring your reactions or getting testing, such as with...
  24. hathor
    I have never heard of Nature's Path as being one of the gluten-free oats available in this country. If they don't say gluten-free, I don't think you can assume the absence of the traditional cross-contamination of oats with wheat. Indeed, my assumption would be that wheat is present. The labeling law only requires the disclosure of intentional ingredients...
  25. hathor
    Plant-based diets are not deficient in protein or iron.
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