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HappyMomof5

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  1. Bradlo, If you've just been diagnosed, you may not be used to the devious ways of the food industry in trying to sneak wheat into every item they can. It's not just wheat starch and wheat flour you must avoid, but also can be in TVP (veggie alternative to meat), sometimes is in modified food starch (sometimes made from corn, sometimes from wheat), can be in vitamin E (if made from wheat), and malt. Malt is made from barley, contains gluten, and is used as a flavoring in...your Rice Krispies. Bummer, I know. I think we should all call Kellogg's and complain. Barbara's Brown Rice Crisps are a great replacement, though. I think they taste better than Rice Krispies, I just wish they weren't so expensive. You'll find that most mainstream food companies have wheat in their cereals, exept the Fruity Pebbles and Cocoa Pebbles, and ironically any "fruity" flavored high-sugar cheapy cereal. So what you can eat are polar opposites: The great for you organic, purposely made gluten free cereals, and the cheapy high sugar ones that are gluten-free because they don't need the malt flavoring. But beware, these may be made on the same equipment as the wheat-containing cereals, and therefore get cross-contamination. I avoid them for that reason. Did anyone tell you that maltodextrin in this country is usually made with corn, but sometimes can be made with wheat? It's my understanding that the July 08 food labeling law will make it necessary to label it as containing wheat if it's made in this country, but not abroad. Also, I really recommend you do some reading up on Celiac disease, either from the local library or bookstore. It'll help answer some questions you may not even have thought of yet. (Although these boards are a great!) I would consider getting a gluten-free cookbook to help you feel like there is food you can still eat. I've bought 5 in the last 3 months! You may want to look into joining a local support group. They do nice things like teach you how to order when you go out to eat (That's a biggie!), tell about good recipes, good doctors, good and bad gluten-free food, and all sorts of stuff. It'll amaze you how much stuff there is to know. I think you may adjust faster with a support group to help, but that's just me. You may look into getting the "Gluten Free Grocery Shopping Guide" (little red book sold for about $25 through this website) that will help you get verified gluten-free food. There's lots more gluten-free food out there, but these are the ones someone else has already verified by contacting the company. Believe me, after getting an accidental glutened reaction you may want to play it safe for a while. I have only been gluten-free for three months, so I'm still getting used to it, too. Good luck to you, Heather PS- My Celiac friend told me the other day, "Cheer up, it's a very healthy diet, you just increased your life expectancy by 7 years."
  2. Hey, I just wanted to add that I've seen people say let your body rest anywhere from 6 months to a year after going gluten free, depending on what shape your gastrointestinal system is in. If you never had any of the typical diarhhea/weight loss, than you are probably better off than some of us (like me), but you still are most likely low in iron, calcium, magnesium and folic acid. Folic acid is the biggie for pregnant women. You must start taking it BEFORE you want to get pregnant, because of neural tube defects (Spina Biffida). Those nerve bundles are forming at 3-4 weeks gestation, before you have even missed your period to know that you're pregnant, so your levels must be high enough before then. Regular vitamins have 400mg, but you need 800mg. So take a good prenatal, or your regular vitamin + a 400mg supplement. Cheap from Walmart, just read the label for gluten. I have a friend who was on a prenatal, no extra Folic Acid, and ended up with a baby girl with Spina Biffida. I don't want to scare you, well, I kind of do, but only in a good way so that you'll know that it's important. So, have your OB/Gyn give you a standard blood panel to check you out before you start trying to see if you're deficient in any vitamins and minerals, take your extra folic acid, and you should be ready to roll! Good luck! Heather
  3. Stacie, did you check your marshmallows? I bought Wal-mart's off brand, and it says it's gluten free. The modified food starch in it specifically says it's made with corn. So you should check Kraft and see if it has modified food starch made from wheat (if it doesn't specifically say "made with corn or tapioca", then it is from wheat), and it's a big source of "hidden" gluten. Good luck! ~Heather PS-- I just checked my handy-dandy "Gluten Free Grocery Shopping Guide" sold on this website, and it does NOT list Kraft as a "safe" brand. It's either an oversight (they didn't ask) or on purpose (cause it's got it!).
  4. I am very worried that you have reintroduced gluten into his diet after not eating it and having positive results. I know it is tempting to listen to your doctor because he has been specifically schooled in a lot of areas, but as people on these forums will tell you, that does not mean he knows a lot about Celiac or gluten intolerance. Awareness about the dangers of gluten have only become mainstream in this country in the last ten years, and before then most doctors were taught it's a "rare genetic disorder." If your doctor is older than 30 years old, he was most likely taught this. Even if he was taught the newer statistic of affecting 1 in 133 people, he still will be looking for more advanced antibodies, not beginning ones. By those statistics, there are 2 million Celiacs in the US alone, but only 40,000 are diagnosed. The NIH predicts gluten intolerance affect up to 10% of the population. That's a huge amount of undiagnosed people. Secondly, your gut is a closed system. Most of the antibodies in your gut stay in your gut. They will not normally be found in a child under 6 outside the digestive system until/unless he begins to have a more severe reaction, well on his way to developing an autoimmune disease. That is why tests like the A.L.C.A.T. and Enterolab are so good. They catch the reaction while it is still on a lower level. Your doctor's tests will not. Enterolab does stool samples, since that is where you will find antibodies to food. Antibodies to food and or self (autoantibodies) only progesses to the periphoral (arm, leg, etc.) bloodstream once you are making a much bigger reaction, and you don't want that. It starts as antibodies to gluten or gliadin (wheat), then it goes to self (anti-endomysial, anti tissue Transaminase or transglutaminase). So don't let it get that far! Enterolab has a simple test for wheat for $99. They have other, more comprehensive tests for wheat, the gene for Celiac disease, and other things like milk and soy. I am doing my kids through them. Also, there is the A.L.C.A.T. You may have sensitivities to other foods and not realize it. Many people on the celiac boards actually had other intolerances to other foods they didn't realize, and found them through the A.L.C.A.T. It is designed to find these "hidden" food intolerances. Baylor College of Medicine did a study on it that you may have heard of. It's important to know that the A.L.C.A.T. is not an allergy test. A true allergy causes swelling, etc. The A.L.C.A.T. tests which foods your body seems to make IgG and IgA antibodies to, and a true allergy test is done with IgE. That may not mean anything to you, but it will to your doctor who may try to send you for an IgE skin prick test by an allergist, and that is totally a different thing. The A.L.C.A.T. tests for multiple antigens--50 or 100 to 200 depending on what you want to spend. The website is: http://foodallergyrx.com/about%20the%20test.htm They have a customer service phone number and you can talk to your doctor about a blood draw and it being covered by your insurance. There's also a home A.L.C.A.T. fingerstick test for $99 plus a $9 test kit that tests you for 50 different foods, including wheat, from: http://www.achooallergy.com/foodallergy-test-kit.asp. I don't know how good the fingerstick one is, but the 100 allergen one (which is a blood draw) was studied by Baylor College of Medicine. Here's a review of the article: http://Lame Advertisement/p/articles/mi_m0EI...y_9/ai_18490543 This review article is mainly geared toward a reason to lose weight, which was a side effect of the exclusion of problem foods from the diet. There was also a list of 20 symptoms on the chart that included migraines, eczema, diarrhea and IBS symptoms, food cravings and so on. Or, if you're into reading the actual scientific paper that they wrote about it, it's on their worldwide website under "studies". Google A.L.C.A.T. for the site, since I can't post it here. If you read the article, be sure to look at 'Table 3' of before and after numbers. (The "p value" is a scientific term for "statistically significant" or in other words, did it make enough of a difference to be important.) You will be comparing the numbers in row 1 to row 4 (people using the A.L.C.A.T. to exclude problem foods), and see the difference between them and the control group who didn't exclude foods in row 2 compared to row 5. That's quite a difference! As a science-type, I like to read the paper. Also, you know autoimmune diseases run in families. My family is choc full of them. Knowing this, and that there is a link to sensitivity to wheat with developing Celiac disease, I am worried that you are setting this child up to develop an autoimmune disease if he makes a reaction to it, yet continues to consume it. I think it's a really good thing to think about healthwise. I don't mean to be pushy, it's just that there are other options out there for testing besides the ones your doctor is familiar with. I'm sorry this is so long, I couldn't help it. I hope some of that helps you. ~Heather
  5. HI, I agree with the previous poster, the aching, stiff joints are most likely Rhuematoid Arthritis. You may be thinking you're too young to have arthritis, but this is a special case caused by your body attacking itself (autoimmune disease) and can affect even kids. Which brings up another point, if you have one autoimmune disease, you are at risk for having more. (My sister has 3, but she has continued to eat gluten unknowingly all these years. ) The good news is, now that you're on a gluten free diet, you will most likely see an improvement in the symptoms. Maybe not immediately, but fairly soon. "Hidden gluten" is a newly-diagnosed Celiac's downfall. It can hide not just in the familiar ingredient of "wheat", but also in: -barley and rye -cross-contamination of oats (if grown in same field or processed on same equipment as wheat) -malt -maltodextrin (unless specifically says made from tapioca or corn)=>This was hiding in my vitamins! -modified food starch (unless says made from corn) -Vitamin E (if made from wheat, can come from other "clean" sources, too.) Also, if someone in your family uses the kitchen to prepare their wheat-containing bread, pasta, or other products, you could be getting it from there. Going out to eat at a restaurant can be problematic because they may fry or cook their wheat-containg food in the same oil or using the same pans as your wheat-free foods. Looking for those things is a habit you'll develop pretty fast, don't worry. Also, you may try to find a local support group if there is one in your area. Having a person to talk to face to face and ask all kinds of questions is a great thing. Good luck and best to you! ~Heather
  6. Jason, When I was pregnant I was highly sensitive to several things. But I had to gain weight for me and the baby, so I ate lots of baked potatoes. They're not bad microwaved just with salt, or you can buy non-dairy butter (check your local health food store) and seem to fend off that "I'm starving" sensation. Also, I craved steak. Gets a little pricey, but you could also do beans for protein. Homemade mexican food would be easy for you. Ground meat, can of 'Ranch Style' seasoned pinto beans from Trappey's (seems to me to be gluten-free and already has chili powder and spices in the can), some corn chips or tortillas and you're in business. These boards are great for advice, but I really think you need a real live person to talk to and evaluate your diet/lifestyle. Actually, I think you should contact your local Celiac support group chapter and talk to one of the older-diagnosed members. They are a wealth of information. An older Celiac man I met claimed that Janet, the leader of the Houston group, saved his life because he had no idea what he was doing. He was getting "hidden gluten" from all kinds of sources. Also, a good dietician recommended through your doctor or health food store would be able to help you. Make sure they know what they're doing though. It looks like you could really benefit from some one-on-one counseling with someone to go over your sensitivities and likes/dislikes to get a workable plan for you. Ask them questions about gluten intolerance to make sure they really understand it before you take their advice. (I don't suppose you're in the Houston area? They have a great health food store on the northeast side called the Natural Kitchen, and have lots of Celiac support.) As for the weight gain, it will come naturally as your body heals. But I really think you need to find yourself a local "Celiac buddy!" Anybody who's been through it will be willing to help you out. Good luck! ~Heather
  7. Okay, I've been doing some research into how the AL CAT test is done. My degree is in Biochemistry and I wanted to know exactly what it is they test and how. I know from working in a lab you can 'massage' the data to mean different things, so I am always sceptical about procedures until I read it for myself. I wanted to be able to explain the test to you better so you'd know what you're dealing with. So here goes: The AL CAT is on the premise that if you have a reaction, you have antibodies (soldiers) that bind with an antigen (bad guyss), then they form a complex that acts as a big target for the destroying macrophage to eat it up. A whole lot of these complexes form a lot of clumps, and the more of those, the more reactive you are. (Red for a lot, green for a little.) Now the problem with that idea is this: there are several classes of antibodies, and they all do different things. Think of antibodies as the military, and the different classes as the different armed forces: Army-land, Navy-sea, etc. You have IgE, IgA, IgG, IgM antibodies and so on. IgE is responsible for a true "allergy." It causes swelling, wheezing, and a release of histamine, and is therefore treated with antihistamines. Can be life-threatening. IgA is a secretory antibody that is found in anything with mucous; like tears, snot, saliva, and the gut, and keeps out foreign invaders there. IgG and IgM are the principal crimefighters in the bloodstream, always on the lookout for bad guys. With me so far? Ok, so the deal with the Lame Advertisement, and the reason a lot of doctors don't jump on the bandwagon to test with it is this: if you have never seen an allergen before, you are likely to test very highly to it because your body doesn't recognize it (like with your duck and halibut result), not because it is a big 'real' allergen for you.==>i.e.-make specific antibodies to it. In real life your digestive system is a closed system with very little whole proteins leaving your gut. What happens with Celiacs is that their digestive system is damaged by autoimmune (against-self) antibodies, and 'leaks' partially digested proteins into the blood stream where the IgG and IgM say, "Whoa! What is that?! Let's kill it!!" Hence, the beginning of reactions to gluten, and it's similarly-sequenced protein of casein found in milk. On an amino acid level, they share the same sequence of acids in the same spots for more than 50% of the molecule. Or in real language, they 'look' very similar to your body, so it attacks one and then its look-alike. That's why so many celiacs are intolerant to casein as well. However, not every protein gets special IgA and IgG antibodies made to it like gluten and casein. There is a difference between specific reactions (gluten is my target!) and non-specific reactions (anything I don't recognize is my target!) I believe the AL CAT mixes both of these reactions together, unfortunately. You will know by trial and error if it correctly identified foods you had trouble with when you exclude them from your diet, like wheat and milk. These are specific antibodies made only to wheat and milk. However, what you don't know is how many, like duck and halibut, are just in the line of fire and get hit, too. Also, there is a weird thing called 'the protective nature of IgG4'. The best way to explain it is that when you have an allergy, the doctor gives you a shot of it until you are "no longer allergic" to it. What happens is that IgE has the nasty histamine swelling response, and IgG doesn't, so we'll teach IgG to recognize it and destroy it before IgE can get to it and make a response we don't like. The allergy doesn't go away, it's role is just filled by another, less annoying antibody. IgG4 does that with anything your body sees a lot of. It 'protects' the body from 'frequent attackers' without seeming to make an auto-antibody response--which is the bad kind. So, I believe that is what is happening with your rice. If you eat a lot of rice and don't feel sick when you do, but still make a high response on the AL CAT, it's IgG4 policing the grounds to keep you safe. You can have that without making antibodies to self, which are the destructive things we are trying to avoid. (Like the allergy shots.) The problem for celiacs comes when "tolerance to self" is broken. That's the scientific term for 'your body doesn't know your own cells from a foreign invader.' That is what makes it an autoimmune disease, and why every autoimmune disease is related to every other autoimmune disease. In the eyes of the research docs I worked with, Celiac is equal to Type 1 Diabetes, Graves', Addisons, Lupus, MS...on and on. And why having one makes you at risk for having another. (My sister has 3.) So what am I saying here? Take the Lame Advertisement with a grain of salt. Recognize it has its weaknesses as a test, and that you may still be able to eat foods it has recognized as having a higher reactivity due to your friendly policeman IgG4. Always keep an eye out for things you know make you ill after you eat it. (Like when you accidentally get gluten.) However, if you choose to eliminate all the foods you test positive to, you can do it too, just don't give yourself a nervous breakdown doing it! I hope that wasn't too long and involved, and that it helped you some. ~Heather
  8. Kathy, I also had diarrhea, mouth sores, psoriasis, and mild joint pain. (I attributed D to a "virus", mouth sores to acid reflux, psoriasis to just familial dry skin, and joint pain to my scoliosis. Since going gluten-free, they're all gone. ) I had a positive biopsy, for which I'm grateful because I never would've believed I had celiac otherwise. I've been Gluten Free since this January 4th! I had withdrawal symptoms and mood swings, crying jags, and deep highs and lows, then my period came 2 weeks from the last time I had it. I'm 36 and that's never happened before. So yes, I would say the lack of gluten is affecting your hormones, and will change your bowel habits. The frequent diarrhea will stop, but many celiacs continue to have it off and on, or when they get gluten accidentally. I have a celiac friend who had to take the 'Pepto Bismol treatment' of 1 Pepto tablet 3 times a day for 6 weeks in order to get his D to stop. Some bad celiacs have to do that treatment 2 or 3 times, depending on the amount of damage in the small intestine. I've heard you begin healing within a week, and sometimes it takes 6 months to a year according to some doctors. Really, it depends on the damage done, but congrats to you for figuring it out on your own. When I was pregnant I would throw up if I ate gluten the first 4 months, so I learned to avoid it. I had 5 babies at the rate of 1 every 2 years. (Ages 2, 4, 6, 8, 10) I credit those 4 months every so often as keeping me healthy for the last 10 years. I think even a little bit of time gluten free makes a big difference. Good luck, ~Heather
  9. I'm sorry your daughter has scoliosis on top of everything else. I, too, am a Celiac with Sulfa allergies and have scoliosis. I have an S curve of 32 degrees on one side and 34 degrees on the other. And that is why, you see, the doctors told me I could never have kids. Umm, yeah. After 5 babies, I'd say they were wrong, huh? So I tell you this to say, it's more than you'd like to deal with, but it'll be okay. You can live a happy life. Going gluten free this early in life is the best thing you can do, besides trying to keep a positive outlook. Good luck and God bless!
  10. Hey, Congrats!! You really need to make sure you are taking a good gluten free multivitamin, and supplement with folic acid. The folic acid is very important to make sure your baby has proper nueral tube development. If the multivitamin ever makes you feel nauseous, (that happens frequently), then you need to make sure you at least swallow the folic acid. Very important, and do NOT drink green tea. It binds the folic acid and depletes your body's supply. Also, your body is likely a low in nutrients or minerals, so make sure you are eating healthy and have enough iron. Anemia is a common side effect of celiac disease, and when you expand your blood supply in pregnancy you have a tendency to go anemic as well. I combat that through diet as well, since broccoli has both folic acid and iron. Orange juice is another good source of folic acid if you can tolerate it. Don't worry about the gluten slip-ups, they won't affect the baby. You are far healthier than I was and I went through five pregnancies as a "silent" Celiac. Just enjoy your time being pregnant. One of my favorite passages in the Bible is David's Psalm 139: " You formed my inward parts, You wove me in my mother's womb. I will give thanks to You, for I am fearfully and wonderfully made." Pregnancy is a fun time, I hope you enjoy it! (This coming from a woman who threw up every day of the first four months, and did it five times, and I still loved it because of that payoff of a beautiful blessing at the end of it all!!) Good luck and God bless!
  11. I have read everybody's posts, and if it weren't so sad it'd be hysterical. Of course, I have an inappropriate laughter response anyway, but... Okay, I must admit, my doctor was a lovely man who wanted to do a colonoscopy from the start. Three months later I was miserable enough to agree to it and was confirmed celiac by biopsy. Total time with horrible stomach pain--on an off for five months before diagnosis. However, now I know why I'm so short, never had any muscle, always needed more sleep, etc. Having had a friend with it, I knew what was Celiac disease was. I was in such denial that I made him show me the lab results twice and prove why it was what he said. When it finally sunk in, I looked at him and said, "But I don't want to have that!" To his credit, he patted my hand and said, "I know, sweetie." So for this thread I am going to "borrow" my friend's doctor horror story: He said, "You have IBS. Lots of people get it. GET OVER IT." Lol, I can't imagine saying that to someone, much less someone who paid to come see me.
  12. Ursa, I know how you feel. I've been beating my head against the wall with my family. My dad shows all the signs of a food intolerance, but wasn't changing his diet. Before I started spamming my father with celiac horror stories he told me he only had "one bite" of a bisquit. I laugh just typing that. I told him this is not the Atkins diet, where you can just cheat when you want to with a bite here and there. So between my nagging and my mom's, and his own good sense, he's seen the light and is trying to actually do the gluten free thing for real. My sister is another story. She was Texas Children's Hospital's youngest ulcer patient at the age of 18 months. She was hospitalized for over a month and lost down to 16 lbs. They blamed it on the birth of my brother, that she must really have been jealous of him...I know lots of jealous kids who never develop ulcers! Anyway, she went on to develop Type I diabetes, Graves disease, recurrent bladder and yeast infections that never really go away, and dry, itchy skin on the scalp that never goes away. Oh, and since they cut her Vegas nerve in her stomach she doesn't produce large amounts of stomach acid, but often vomits and feels sick, which she blames on high blood sugar. You tell me, just from the symptoms, what is that?!! I am a Celiac and have family on both sides who have autoimmune diseases. We likely got it from both parents. She refuses to be tested because "she doesn't have IBS symptoms." Her poor son (and occasionally her daughter) has frequent stomach and head aches after eating, and she thinks he's trying to get out of school. Never mind that they live on pasta. So here's the kicker: She took him to the doctor for the stomach aches Friday, knowing I'd been diagnosed and this runs in the family, and the doctor GAVE HIM ZANTAC. I'm so torqued up over this I could scream!! I said,"Why didn't you have him tested for Celiac?" She said she has a lot of personal problems right now, and she doesn't want to add to their stress by having to put them all on a special diet. AAAGH. Let me tell you, De nial is not just a river in Egypt. There are none so blind as those that won't see. And yes, she did get mad at me for being "pushy" about getting her and the kids tested. She has no idea how hard I've been biting my tongue to keep from getting upset with her about it. I figure if I get mad I alienate her and lose my influence and she'll never listen anymore, so I just try to be tactful and do what I can. It's maddening, and if you didn't care, it wouldn't get to you so much... Just keep on being patient and loving and telling them what they need to hear with out pushing them away. Maybe one day they'll listen. I wish you the best.
  13. Jason, You should definitely check in to getting yourself a good gluten free vitamin with Magnesium, and/or get a 250 mg supplement of Mg. Magnesium is a natural muscle relaxer and will help you sleep as well as give a normal bowel movement within about 8 hours. I take it about 30 minutes before bed and it its awesome since I have always had problems with those two issues. It makes sense that you would be mineral deficient since your body has trouble absorbing nutrients right now. Also, 4 months seems like a long time when you're agonizing from day to day what to eat, but it really isn't that long in the whole scheme of things. I would give yourself at least a year. (I've only been gluten-free 3 weeks and would love to be where you are now! ) I have a Celiac friend who took 6 years to stop his IBS and diarrhea problem, and now at a restaurant even using a contaminated skillet to cook in sets him off. I think you'll heal up faster than him, though. It took him 40 years to catch his problem. Good luck, and I hope this helps, ~Heather
  14. I'm sorry you have such strong reactions to things you like to eat, like rice. I didn't see potato on the forbidden list, that's good for your starch to eat with a meal. Looks like you can have meats and a decent array of veggies, and even soy. I would probably avoid peanuts while your system heals. It does sound to me like you have a leaky gut problem, so be aware of any new reaction to the foods you eat. I would try to be very strict for at least a year or more while your system heals, then try carefully to gradually re-introduce low reaction foods. You may find that they are ok now, or that you've learned to live without them. And there are specialty flours you can have like amaranth, bean flours like white bean and garbonzo/fava mix (good in chocolate cakes), soy flour, and nut flours like almond. Carol Fenster has a cookbook with a "Flour Blend" substitute for wheat flour: *1 1/2 c. sorghum flour (can sub one of the above flours for this or the tapioca) *1 1/2 c. potato starch or corn starch *1 c. tapioca flour -and don't forget the xanthan gum to replace the gluten, about 1 t. per cup flour, so 4 t. in the above recipe You can play around with it. You will have to see what works best for you. I'm sorry for your loss of what to eat. It's so hard. I remember thinking, No wheat? then No milk? cheese? yogurt? sour cream? arg. Looks like you can still have cocoa in chocolate. You'll have to check the other ingredients in most commercial chocolates, but you can make your own brownies! Good luck and hope that helps! ~Heather
  15. Hey! Feeling like bed bugs are in the bed? Somebody else has my weird symptom! I washed those sheets like crazy. Everything down to the mattress pad, pillows, and comforter every day or two, plus everything I wore, sat on, or could fit into the washer. And if I couldn't, I sprayed it with Lysol. It's really strange out of a family of 7 I'm the only one who ever noticed it. To help you sleep, this works wonders: one 250mg tablet of Magnesium. Most people with either Type A blood type or with nutritional/mineral deficiencies lack Magnesium. It's also a natural muscle relaxer. Whenever I feel restless or unable to sleep it works like a charm. Also, if you're having trouble with this, chances are you also have trouble with constipation. Lack of Magnesium may be the culprit there as well. No matter how much water I drank, it never had the same effect as 1 tablet of Mg did. Having celiac damages your ability to absorb minerals, so it would make sense to replace it. The "bed bug" feeling, or in my case I thought it was mites appeared almost 10 years ago. (Age 26-36) Every time I got pregnant I threw up things with a lot of gluten in it, so I learned to avoid those foods. But every time after the baby was born it came back and I could never figure it out. I've only been gluten free for 3 weeks! I'm still getting the prickly, itchy feeling occasionally, though only once or twice since I quit. How long has it kept happening for you after you went gluten-free? I'd like to get an idea of when it will stop. I am just glad to quit washing so much extra stuff. Take care, Heather
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