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About cattriona

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  1. I think it might be true. If you find a good naturopath/GP they can usually help you with that. Just don't go to any naturopath though.
  2. By the way, some producers also classify tapioca as arrowroot. h
  3. I don't know the specifics but I have heard that tapioca is sulphurized as it is made from the stem cuttings and as a result of the flesh being opened, needs to be preserved (I'm guessing it's the same concept as when apricots have their seeds removed). Just something to consider.
  4. tallfora girl has a point - not too long ago i found myself being very out of breath and little tasks such as going up a flight of stairs resulted in my heart beating really fast and shortness of breath. i also had palpitations and cramping around the chest area. also, something that's important is to make sure you're getting enough vitamin b. this also helps regulate heartbeat and the respiratory system. make sure you take a multivitamin that has all the vitamin b.s in it. i was also recently informed by other (wonderful) members of the forum that you need b12 to help your iron absorption. hope this helps
  5. do you have a severe reaction to gluten? the toaster is probably a good idea, but if you don't have a sever allergy, as long as everything is washed properly, then it should be ok. never been a problem for myself or any of the other celiac sufferers i know
  6. sometimes if you bring something to eat yourself and sneak it out, people don't always notice because they see that you're eating something. plain salads are good if you're desperate. sometimes too i put my own meals together from the menu - ask for certain ingredients from one thing and mix it with another. rice noodles are usually gluten-free, but check with the restaurant. rice noodles and cooked vegetables perhaps? with a little plain meat maybe? just a suggestion
  7. The thing that has helped me to cope with celiacs is this fact that I keep telling myself: even though you may not feel well, eating a gluten-free diet forces you to be healthy. Yeh, boring I know, but think of all the other health problems that you may be avoiding in the future. and eating gluten-free is all about substitution. the diet i have now is hardly different to the one i used to eat except for different ingredients. also, like Celiac Mom says, I don't know what your situation is but sometimes there are stresses in life that we can't avoid too much and if we could have now you've learnt. Be happy with the fact that you now know what is wrong with you and that you have a solution to your problem. many people will never know what's wrong with their health and the good thing about being celiac is that there's no nasty medications or treatments that we have to undergo in order to get better and survive.
  8. I have been on a gluten free diet for well over a year now and have found that after a recent blood test that my ferritin levels (iron stores) are even lower than when I was eating gluten. However, my iron levels are actually too high despite the fact that my ferritin levels are significantly lower. If anything I have been eating more meat than before. I was just wondering if anyone else has had this sort of reading and if anyone knows perhaps the reason behind it. Thankyou
  9. I found that after two weeks I noticed a definite improvement. Probably around 3-4 months after I felt a lot better but of course this depends on the severity and the length of time that you have been a celiac.
  10. Almonds are a miracle food - they have heaps of calcium, magnesium, manganese - everything that's good for you. They're also really filling. I also have heaps of tahini - another wonder food in my opinion. I like to mix it with honey so it tastes sweeter and put it on toast or cereal. I don't know what you're able to tolerate exactly as far as veggies go, but if you bake sweet potato/kumerah and flavour it a little with salt/garlic salt/anything else, that's also quite filling and highly full of vitamins and nutrients.
  11. Blood tests can be a little misleading at times. My doctor said to me that quite often, celiac bloodwork is inaccurate. One patient of hers had numeous bloodtests that came back negative (despite feeling ill from all the time she had to consume gluten) but the biopsy suggested otherwise. You may like to try a gluten-free diet for a few weeks to see how you feel anyway. Hope you find a solution and feel better!
  12. Just a suggestion - you might want to check if any concentrates or preservatives are being used? I know that quite a few people are sensitive to concentrated garlic which is often used for certain foods, in particular for tomato based sauces and foods like pizza. It doesn't contain gluten as such, but if you have a sensitive stomach, it may not agree. Same with mozerella - lots of people who aren't dairy sensitive simply can't tolerate it.
  13. Has anyone got any tips or ingredients they use to help gluten-free cakes bind together and/or not sink? Thanks
  14. I believe that if you have direct contact with wheat/flour and/or breath it in in the same vicinity - yes, that can definitely make you sick. But smelling the bread baking 1/4 mile away? Not so sure about that. Don't get too worried about the nasty affects wheat can possibly have on you - I'm no doctor, but I should think you'd be safe.
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