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kvogt

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by kvogt

  1. kvogt
    Celiac sprue is the classic intestinal damage - flattened villi. Gluten sensitivity is where your body reacts to gluten in one or more presentation. All people with celiac sprue are gluten sensitive, but not all gluten sensitive have celiac sprue. Gluten sensitivity alone might present in other ways. See the list on this site of the many "symptoms" people...
  2. kvogt
    I suffered a lot of mouth/tongue sores. I had two different things going on: 1) generally a single spot on the tongue, usually on the side, swollen, extremely painful like the nerve was inflamed. These went away about 6-9 mopnths after going gluten-free. They can come back only occasionally when I get run down (best I can determine). 2) oral lichen planus...
  3. kvogt
    Be it lactose or some other food, there is probably something in your diets that is giving you trouble. Try eliminating carb foods one at a time and see if that makes a difference. Gas comes from the lower quadrant and is produced by flora (bacteria) found normally there. Food for these bacteria are undigested foods, particularly sugars (beans excel at...
  4. kvogt
    Another thing you should be aware of is that you can add to your miseries by adding exotic foods to your diet. How may people ate quinoa, millet, sorghum, teff, tapioca flour, etc. and a bunch of other exotic non-grains before going gluten-free? People will tell you this food and that food are gluten-free, which they are, but not necessarily good for...
  5. kvogt
    During my first year of gluten-free, when I posioned myself I would get very iritable beginning a few days after the incident, lasting for 3-5 days.
  6. kvogt

    ARCHIVED Nausea

    kvogt replied to mela14's topic in Coping with Celiac Disease

    A major cause of nausea is a sudden change in the volume of the stomach. Try eating smaller amounts over a longer period of time.
  7. kvogt

    ARCHIVED Nice Handy Way

    kvogt replied to msserena's topic in Gluten-Free Restaurants

    My experience with using a dining card was... "How about a nice salad?" They seem to have interpreted the card as a risk. I could tell they would rather I just go somewhere else. Now, I try to eat foods that are inheriently gluten-free. Ethenic foods are easier than American.
  8. kvogt

    ARCHIVED Allergen Bill

    kvogt replied to a topic in Publications & Publicity

    There are enough people with gluten sensitivity (i.e. barley) to warrant, I think.
  9. kvogt
    Regarding fibromyalgia, I've read that the niteshade plants: potato, tomato, eggplant and chilli pepper contribute to the problem.
  10. kvogt
    If you feel your GI's testing was inconclusive, I recommend Enterolab. Enterolab test specifically for toxicity in the gut. They also test for IgA antibodies. York tests for IgG antibodies and is less specific for the gut. I would use Enterolab if you suspect celiac disease, dairy, egg or yeast are causing you gut problems. I would use York if you...
  11. kvogt
    Bloods tests are more likely to give false negatives. That is, they say you don't have the disease, when actually, you do have it. I've not read any reports of false positives. The disease is underdiagnosed for this reason - not overdiagnosed.
  12. kvogt
    b112678, Consider this. Wheat is relatively rare in oriental nations. For instance, Thai uses next to no wheat products. I got this from the owner of my local Thai restaurant. I think this mitigates the risk of cross contamination.
  13. kvogt

    ARCHIVED Allergen Bill

    kvogt replied to a topic in Publications & Publicity

    We really must have barley added to the allergen list. Rye is probably easy enough to detect in an ingredients label as is.
  14. kvogt

    ARCHIVED Feedback On Logo

    kvogt replied to Deby's topic in Publications & Publicity

    I think showing the wheat stalk shouts "WHEAT" which says "GLUTEN" to your market. Then the text says Gluten Free. I find it confusing. It's difficult, I'm sure to create imagery conveying the absence of something. I wish you luck!
  15. kvogt
    I also have mild reactions. When I first started the diet, my reactions were far worse than my prediagnosis symptoms. Over time, my reactions became less when accidentally poisoned. I'm at 2 years and believe I would hardly notice the first poisoning, but would probably react to the second if it occurred within a week. I have to work hard at being dilligent...
  16. kvogt
    There is one here in Louisville that does it called Cafe Fraisch. Thursday is gluten-free bread day and they offer regular gluten-free during the week.
  17. kvogt
    Like most growing things, yeast is more active in warm conditions than cold conditions. Bread yeast goes fairly inactive in the fridge. There are some beer yeasts (lager) that operate at fridge temps, but not bread yeast. Bakers keep cakes of bread yeast in the fridge to keep it fresh (dormant).
  18. kvogt
    You should also look to milk as an asthma trigger.
  19. kvogt
    The distillation process used to make tequilla and rum removes the yeast. Yeast will grow on anything with sugar, particularly fruits and baked goods without preservatives. Sugar and refined carb ingestation also promotes yeast growth in the bowel. I've read yeast is indicated as a root cause in Krohn's disease.
  20. kvogt
    I used a hair gel that contained wheat. It made my head itch constantly. I stopped using it and the itch cleared up about a month later.
  21. kvogt
    I believe that as one gets older, your immune system has more difficulty coping with foods that only irritated before, resulting in larger reactions.
  22. kvogt

    ARCHIVED New Rash

    kvogt replied to darlindeb25's topic in Coping with Celiac Disease

    I don't recall whether dairy is in or out for you, but it causes me skin problems; soy too. It can be days and days later. The little bit of milk in a milk chocolate covered sweet is enough to flare up my eczema. I've had eczema hot spots like you described.
  23. kvogt
    I've used the York lab. I also chose the 113 food test with the idea it would give me a list of foods I can safely eat. I've dropped some of the foods and can tell a difference if I eat them. My problem is not intestinal, but skin. I itch and get eczema. Other foods on my list don't seem to bother me at all - no itching. But, I don't know if they are...
  24. kvogt
    Why do chips need modified food starch to be chips? Personally, I only eat the chips that say Ingredient: potatoes, oil and salt; or corn, oil and salt. The "flavored" chips have an ingredients list that requires a degree in chemistry to understand what you are actually putting into your body. None of these "simple" chips have ever caused me any problems...
  25. kvogt
    It is also wise to eat moderately the previous day, so that your gut has less in it on the day you flush your system. Also, any spicy foods in your system can make the toilet session even more uncomfortable.
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