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Aretaeus Cappadocia

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Everything posted by Aretaeus Cappadocia

  1. Aretaeus Cappadocia
    @Russ H, I partly agree and partly disagree with you. After looking at it again, I would say that the slick graphic I posted overestimates the risk. Your math is solid, although I find estimates of gluten in white bread at 10-12% rather than the 8% you use. Somewhat contradicting what I wrote before, I agree with you that it would be difficult to ingest ...
  2. Aretaeus Cappadocia
    Dang. I had a moment of hope that I could change my BP med and get off the gluten-free diet. Nope. More seriously, I hadn't seen this articles about this phenomenon before. This is one of the possible answers for people who post here about having celiac symptoms (including biopsy) but normal IgA levels, especially if they are saying that diet isn't helping...
  3. Aretaeus Cappadocia
    oops. I didn't see that before posting or I would have at least referenced it. The two recipes are pretty similar, but I think the newer one is a little simpler/faster. Next time though I will search more before posting.
  4. Aretaeus Cappadocia
    Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
  5. Aretaeus Cappadocia
    I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped...
  6. Aretaeus Cappadocia
    Kinda glad I read this and some related materials. My celiac symptoms seem mild and I sometimes question if the hassle of the gluten-free diet/lifestyle is worth it for mild symptoms. This is one of the answers to that. gluten-free diet can delay onset/progression of autoimmune polyglandular syndrome, but cannot reverse it.
  7. Aretaeus Cappadocia
    makes sense. sometimes you learn one path and never question it until you see someone take a different path
  8. Aretaeus Cappadocia
    I've never tried bananas or yogurt with kasha. It would probably work but in my mind I think of kasha as being on the savory side so I always add butter, peanut butter, or shredded cheddar cheese. Next time I make it I will try yogurt and banana to see for myself. Amaranth has a touch of sweet and I like to pair it with fruit. Quinoa is more neutral. I eat...
  9. Aretaeus Cappadocia
    I don't know about this. Here's how I make kasha: boil water in a pot add the kasha, stir to mix, turn heat down to a gentle simmer for ~10 min, maybe 15, until tender remove from heat and serve There are lots of variations if you wish, like adding salt and butter. One variation that is really tasty, but kind of a pain, is to mix...
  10. Aretaeus Cappadocia
    I don't clean the kasha. It does take more than a minute but less than half an hour. However I understand the need for efficiency in the morning routine. I am not familiar with the lemon thing. Another one to consider is quinoa (I buy Kirkland, labeled gluten free). It is probably better to rinse the quinoa before cooking. I don't notice it myself but...
  11. Aretaeus Cappadocia
    I like the Wolff's brand coarse kasha in the grocery store, but I also like the Azure Standard products (AzureStandard.com) for buckwheat, amaranth and other ingredients. The Wolff's package in my pantry is labeled "gluten free". Azure says that their packaging plant has an allergen control program but almost none of their products are labeled gluten...
  12. Aretaeus Cappadocia
    @nancydrewandtheceliacclue, If I were you I would give up the bread tossing until everything is under control for a few months straight. Then try doing it again and see if symptoms return. If you just can't give it up, try wearing a good mask, tie your hair up tight, and take other steps to reduce the possibility of crumbs sticking to you and eventually ending...
  13. Aretaeus Cappadocia
    It would be an interesting experiment to add the zein "tolerance" tag to a gliadin peptide and feed it to the celiac mouse model to see if it is tolerated or rejected.
  14. Aretaeus Cappadocia
    I love buckwheat groats (or kasha). I also like to add peanut butter to it. There are a bunch of these alternatives but I also recommend amaranth. It's good with fruit and/or cinnamon.
  15. Aretaeus Cappadocia
    I'm not saying this is what you have, but your description reminds me of Morgellons, which are not very well understood. Here is a review from a reputable source. If it seems similar to your experience, you could raise this question with your Dr. https://my.clevelandclinic.org/health/diseases/morgellons-disease
  16. Aretaeus Cappadocia
    Agreed and thank you. I'm gonna repeat something that is already in the 7 pages of comments on this post: coconut aminos are another substitute that is pretty close to soy sauce. Short of cross-contamination, straight up coconut aminos are gluten free. Several brands claim to be gluten-free and I am not aware of any brand that sells "with gluten...
  17. Aretaeus Cappadocia
    Thank you for fixing it.
  18. Aretaeus Cappadocia
    "100%" is a difficult term. However, distillation of alcohol removes gluten (e.g., rye whiskey is supposed to be safe). On the other hand, if you are looking at an alcoholic beverage with flavors added back in all bets are off. In case you haven't seen this link, it is helpful: https://www.celiac.com/celiac-disease/safe-gluten-free-food-list-unsafe...
  19. Aretaeus Cappadocia
    FYI, I clicked on this link and it went to "http://glutenfreedrugs.com/newlist.htm" (I inserted spaces in order to avoid creating a link here). Today that bad link goes to an innocuous redirect site with a list of links that appear to be related topics, but could be anything. In the future it could go someplace worse, who knows. The link in the original...
  20. Aretaeus Cappadocia
    "Overall, extremely vigilant adults had greater knowledge, but significantly lower QOL scores than their more relaxed counterparts." Probably an evergreen statement. Fill in the box, whether it is gluten or hundreds of topics unrelated to gluten. Just a random observation. Not saying anything about the article per se.
  21. Aretaeus Cappadocia
    @Jefferson Adams and @Scott Adams, I saw this article for the first time today. It's 12 years old. Would you be willing to revisit this topic? I've only been gluten-free for about a year, so I give a nod to your much longer experience. However, my research up until today led me to believe that unless the soy sauce is specifically labeled gluten free...
  22. Aretaeus Cappadocia
    I don't know what is a "long time" in this context. A little over a decade ago, my kid's pediatrician advised us to give a benadryl with a second generation antihistamine to manage serious allergies. The Dr said to follow the dosing schedule for each of them independently of the other but not to double up on more than one of the same class. Before there...
  23. Aretaeus Cappadocia
    @suek54 I grew up with severe hay fever and have taken antihistamines all my life. Recently there has been research uncovering a downside to chronic antihistamine use. I'm not suggesting that you stop taking them as you clearly need them but you might want to review which one(s) and how much you are taking. https://www.health.harvard.edu/blog/common...
  24. Aretaeus Cappadocia
    My understanding is that a subset of celiacs react to an oat protein called avenin the same as if it were gluten. Separate from that, the typical oat supply chain (field to packaging) is rife with opportunities for cross contamination. In my own case, I don't have a clear, acute reaction to gluten so I can't really tell if I have a problem with oats...
  25. Aretaeus Cappadocia
    This recipe is extremely quick and easy, yet nutritious and delicious. It's novel and a treat for the eye. I haven't modified it in any substantial way, although I added (comments) and Tips based on my experience. If you like this recipe, please go to the link and give the author some love. thenaturalnurturer.com/15-minute-sauteed-bell-peppers/ Ingredients...
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