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About nb-canada

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  1. Hair Thinning / Eyebrow Loss and Excessive Sweating  ...

    Hi everyone,

    Just wondering if anyone else has this problem.  Since around the time I was diagnosed with Celiac (10 years ago) I noticed that my eyebrows were thinning (now completely gone). Over the last few years my hair is getting very thin on top and hairline receding ... getting to be very noticeable.  Also seem to have an excessive sweating problem.  I do have Hypothyroidism and recently had my meds increased.

    Been doing some research online and found some info on alopecia which I had never heard about.  They don't really seem to have much info on it yet ... it is called Frontal Fibrosing Alopecia.  It sounds like what I have and the pictures looks like my problem. I did see a Dermatologist a few years ago and she didn't know what my problem was ... maybe alopecia.  She didn't think it was from Thyroid because you lose only 1/3 of your eyebrows and mine were almost completely gone at that time.  She also thought it could be from Celiac.

    Of course, after reading about this form of Alopecia I started thinking that maybe it is a Celiac side affect.  Does anyone else have this problem?  If so, have you found a solution?


  2. Monomae ... thanks I am going to check in to the Synthroid, maybe you are right. The pharmacy does have a note that my meds are supposed to be gluten free but you never know. Cyclinglade ... sorry I didn't get a copy of the results of my tests. I am due for another set of tests in April or so and will ask for a copy of the results. I am just so fed up right now. The shortness of breath seems to be gone. The chest x-ray and stress test were good. Still getting the occasional sweating spell which I can live with. But I am still getting frequent diarrhea. I am at a loss as to why. I have not consumed any gluten that I know off. The other day I was searching on Google for a substitute flour and came across an article saying that xanthum gum is now being made with wheat but in the process the gluten is supposed to be eliminated. Has any one heard of this? If that is the case maybe that is why I am getting the diarrhea. I hope that is not the case. In the article she said that we didn't really need the xanthum gum. This is a statement they said is from Bob's Red Mill ... “Regarding corn in xanthan gum: The microorganism that produces xanthan gum is actually fed a glucose solution that is derived from wheat starch. Gluten is found in the protein part of the wheat kernel and no gluten is contained in the solution of glucose. Additionally, after the bacteria eats the glucose, there is no wheat to be found in the outer coating that it produces, which is what makes up xanthan gum. The short answer here is, there is no corn used at all in the making of xanthan gum.” This is the link to the article ... http://www.glutenfreegigi.com/facts-about-gums-in-gluten-free-baking/ Now I am going to do some research on synthroid and xanthum gum.
  3. I got the results of my tests and they are inconclusive. The doctor has sent me for a chest x-ray and a stress test. I know there is something not right and my TSH level was higher than the normal limit. Maybe I am wrong about it being the thyroid but I am not giving up, I know something is wrong.
  4. nb-canada

    Maria's Bread Flour

    Hi Tonyana, did you try this recipe? I am anxious to find a good bread recipe. Thanks
  5. nb-canada

    Gluten Free Plain Bread

    Hi NoGlutenNo. I have a great recipe for cinnamon rolls. It is a little delicate to make and I only did it twice but they were even better than my regular recipe. I keep saying I have to make it again soon ... maybe this weekend. Give it a try I am sure you will love it. Gluten-Free Cinnamon Rolls Serves 8 or 9 INGREDIENTS 2 tablespoons butter 1/4 cup sugar 2/3 cup of milk, room temperature 1 packet yeast (about 1 tablespoon) 1 egg 1/4 cup canola oil 1 1/2 cup gluten-free flour or flour blend-whatever you have works, very forgiving 1/4 teaspoon baking soda 2 1/2 teaspoons xantham gum 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract TO SPRINKLE ON BOARD COVERED WITH PLASTIC WRAP 1 - 2 tablespoons sugar FILLING 1 stick melted butter - I used 1/2 cup 1 cup brown sugar 1 1/4 teaspoons cinnamon 1/3 cup chopped nuts - optional (I found this a lot of filling - a lot wasted - stuck to bottom of pan) GLAZE ¾ cup powdered or confectionary sugar 1 teaspoon vanilla extract milk to thicken (I used cream) (I didn't use glace) DIRECTIONS Preheat oven to 375 degrees. In medium bowl, combine butter and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve (I just mixed it up and let it sit while I mixed the butter and sugar) Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps (I mixed on med-high for ~4min). Dough will be quite soft and fluffy Take a piece of plastic wrap and lay it out so it covers a 13 1/2" x 13 1/2" square. (I used just one width of wrap - don't know the width. I wiped the counter with a wet cloth first so saran stuck) Sprinkle sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly squarish pancake. (I used the rolling pin) Lift the top wrap up and then reposition it. (I didn't do the repositioning of the saran either) Use a rolling pin to roll out the dough in between the two layers of wrap. Occasionally you'll have to lift and reposition the wrap because it gets "stuck" under the edges. You might have to occasionally flip the whole thing over. Make sure that when you're done you've got ABOUT a 13 1/2" x 13 1/2" square of dough. (I wasn't fussy about size) Remove top piece of wrap. Combine filling ingredients. Spread evenly across dough's surface. Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge. Cut off or trim up the irregular ends of your "log". Then cut into 8 or 9 slices of similar size, about 1 1/2" wide. Place rolls into a greased round glass pie pan. (I had to use 2 pie plates so it would probably be better in a square or rectangular glass dish if you have it) Bake approximately 20 minutes, until tops are lightly browned. (Took only 18 minutes for me) Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you use will depend on how thick you want the glaze to be. Stir until all lumps are dissolved. Drizzle over warm rolls if desired. (I didn't use the glaze) Enjoy!
  6. Tests on November 18 and doctor appointment on the 24th so hopefully will then know what is going on.
  7. I realized that there have been other things that have changed in the last month also ... frequent diarrhea, shortness of breath, increased appetite. Saw my doctor this morning and he thinks it is possible that being gluten-free has caused changes to my thyroid, may need changes in the dose of my Synthroid ... I am hoping to stop it all together. He is sending me for tests. Not sure when I will be having them but I will keep you posted ... probably won't get the result until next month when I go back for my B12, if I have my tests before then. He said that it is possible that cutting my HRT for that short period of time might have started the whole thing even though it has been 4 weeks since I have gone back to full dose.
  8. Cylinglady .... I have been back on HRT for a month so I should be back to normal I would think, especially since I had only cut my meds in half for 2 weeks. Will see what the doctor says tomorrow and let you know the results of the tests when I get them. I was just hoping that after being gluten free for over 6 years that my thyroid had been corrected and I could go off the meds .... wishful thinking. I hate taking meds ... after going gluten-free and losing the weight I was taken off blood pressure meds which I had been on for 2 years. A girl can dream.
  9. Thanks for responding Icelandgirl and Cyclinglady. I am 62 and had a complete hysterectomy at 38 ... have been on HRT since then. Before starting HRT I had awful sweats and this does seem to be like that but mostly in the head\face area. It comes and goes fast, one minute sweat is falling off my forehead and the next I am cool. When I decreased the HRT 1.5 months ago for only 2 weeks I started with these flashes. They are unlike the flashes I used to get before going on treatment and seem to be happening more often . It has been almost a month since going back on full HRT so it should be under control by now but seems to be getting worse. Hopefully my doctor will take me serious because it is not very nice. I do walk 5 km 5 days a week and I do sweat all over but it is not the same at all. It sure does feel great having the Celiac under control after suffering for so long .... I am enjoying life now (except for the sweating problem).
  10. Hi everyone, It has been awhile since I have been on the forum ... it seemed I lived on here when I was first diagnosed. You were all such a great help. Thank you!!! I will be 7 years gluten free in March 2015. I have been feeling great, lost 40 pounds, more active than I had ever been. Life was good! BUT now ... I have been having spells of excessive sweating on the head area ... forehead gets covered in sweat and hair gets very damp. I had been diagnosed with Hypothyroidism in December 2008, a year after I heard about Celiac. I am also on Estrogel so don't think it is menopause. But a doctor told me I should not be on Estrogen and I cut it in half for a couple weeks and couldn't take it so went back up to full dose. It is since that time that I am having the excessive sweating. When I was having menopausal symptoms they were not like this. Also I have been having diarrhea quite often which is unusual. My question is .... is it possible to be Hypothyroid and also Hyperthyroid? Or, is it possible that because of being gluten free I no longer need the Synthroid so my thryoid is elevated? It would be nice. I am due for blood tests and I do have a doctor appointment on Monday for my B12 shot so I will ask him but was wondering if anyone else has had this problem. Thanks in advance for you help.
  11. Someone just reminded me of something that used to happen to me before going gluten-free. It would be interesting to find out if other Celiacs have experienced this. My son who is also Celiac has also experienced it. I used to get episodes of what is called "Old Hag Syndrome". I am attaching a link that explains it. It is also called "Seep Paralysis". I just had the thought that maybe it was caused by Celiac because it has not happened to me since. It is a very scary situation where you wake up and cannot move a muscle - you hear and see and smell but cannot move. It feels like something or someone is holding you down and you try to yell out but can't. It only lasts a few seconds but it is very scary. Has anyone else experienced this syndrome? Old Hag Syndrome
  12. I would suggest to add more of the other starches to make up for the cup of potato starch.
  13. I mix my own and it was a recipe that Jules had posted when I first went gluten-free. I have been successful with everything I have attempted yet. Here it is ... Nearly Normal Gluten-Free Flour Mix Ingredients -
  14. I agree - gluten free baking is as good as regular flour. I have been making all my old recipes with my all-purpose flour mix and everything has been turning out perfectly. I will try the recipe next time with my flour. My hubby told me that I had tried it before and it didn't work out but I don't remember if I did or not. But for sure no more cooking with wheat flour again.