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dilettantesteph

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Everything posted by dilettantesteph

  1. dilettantesteph
    Buckwheat: www.thebirkettmills.com Cornmeal: www.kinnikinnick.com Millet: www.edenfoods.com Montina: www.montina.com Teff: www.teffco.com Quinoa: www.quinoa.net Rice: Lundberg Sorghum: www.twinvalleymills.com Xanthan gum and Guar gum: www.gfessentials.com I have been using that controversial EZ gluten test. I was unable...
  2. dilettantesteph
    My GI is Arthur DeCross. He made the statement about 0.5 mg of gluten being enough to initiate a reaction in some celiacs in a presentation to the Rochester Celiac Support group (Rochester, New York). I don't know if it was from anything in print. I searched a bit and couldn't find anything. I don't have any advanced searching techniques for medical journals...
  3. dilettantesteph
    My GI says that some celiacs have a reaction to as little as 0.5 mg. A 20 ppm product would give you that in 25 g. which is one slice of bread.
  4. dilettantesteph
    I use Ghirardelli unsweetened cocoa. I think I read here that it is made on separate lines, and it tested negative if you believe in that testing. Plus, it doesn't make me sick. I also vote for a gluten free house. We tried for a year to learn how to be careful enough. I didn't even touch or clean up gluten and still it didn't work.
  5. dilettantesteph
    My son had terrible nosebleeds since he was 2 years old. He was diagnosed with celiac disease at age 10 and the nose bleeds went away after going gluten free. They come back if he gets accidental gluten consumption. I hope that the nose bleeds go away with your daughter as well. The way the diagnosis came about was that my son started throwing up...
  6. dilettantesteph
    KInninnick also has rice flour.
  7. dilettantesteph
    20 ppm gluten is considered safe for most celiacs. That is why the FDA has chosen that amount for their recommendations. The amount of gluten found was considerably less than that. Even if the test is accurate, New Grist beer is still safe for most celiacs. There are a small number of celiacs that are more sensitive than that and it was for them...
  8. dilettantesteph
    To what ppm level is it tested?
  9. dilettantesteph
    I think it might be a problem. Can they keep a desk for your son only to use so that it won't get crumbs on it? Does he move around classes a lot? My son (11) is extremely sensitive, but hasn't gotten badly glutened from crumbs. In his school they eat in the lunchroom and he uses his own tray to avoid crumbs. They do have an awful lot of pizza parties...
  10. dilettantesteph
    A lot of chick peas and beans state on the label that they are processed in a facility that also processes wheat. That might be the problem. Same with the millet.
  11. dilettantesteph
    Can you give brand names? It could be really helpful to others who are very sensitive. I haven't even thought of testing my cleaning products. Thanks.
  12. dilettantesteph
    My son had a reaction to Amys pizza. I contacted them and they said that they test it to 5 ppm. I tested it myself and got a very faint positive so I guess it was less than 5 ppm, since the test was a 10 ppm test, but still enough for my son to have a reaction. The guidelines for gluten free are 20 ppm, but some of us react to less. I tested Redbridge...
  13. dilettantesteph
    Since you still have damage from celiac, you are probably eating gluten without realizing it. You may be one of the "super sensitive" celiacs who react to very small amounts of gluten. A lot of "gluten free" foods are not gluten free for super sensitives. There are various posts on this site which discuss these issues. As others suggested you can go on...
  14. dilettantesteph
    My GI said 2 slices of bread a day for 2 weeks.
  15. dilettantesteph
    My son and I both have celiac and we are both very symptomatic so it is easy to tell when we get contaminated. We tried for almost a year having a mixed household with my husband and daughter eating gluten and my son and I not. We even ate at separate tables in different rooms and still my son and I kept getting contaminated. We finally went to a gluten...
  16. dilettantesteph
    Buckwheat: www.thebirkettmills.com Millet: www.edenfoods.com Montina: www.montina.com Teff: www.teffco.com Quinoa: www.quinoa.net Sorghum: www.twinvalleymills.com Corn Meal www.kinnikinnick.com Xanthan gum and Guar gum: www.gfessentials.com Couldn't find any pure amaranth.
  17. dilettantesteph
    Grains and especially flours are really susceptible to CC. Now I get them from places that only process the one grain, and I do better.
  18. dilettantesteph
    I felt the same way. In the beginning you get more sensitive to gluten too, so when you mess up, you really pay. Sometimes it seems like it would be better to go back to a gluten containing diet. The hopelessness also comes from the effects of gluten. Stick it out and once you figure it all out, and you heal, things are so much better.
  19. dilettantesteph
    I am pretty sure that they make then in the same facility where they process their gluten free oats. I reacted to their teff flour. I am sensitive to oats. I get it from the Teff Co. now.
  20. dilettantesteph
    It might also be the teff flour. Did you get it from the Teff Co which is teff only? Did you get it from Bob's Red Mill? Are you sensitive to oats?
  21. dilettantesteph
    I am so overprotective and he was so scared of the needle that I didn't even do the blood test. And he was 10. Fortunately in our case the response to diet was conclusive. If the response isn't so conclusive it might be nice to have some test results. It took us about half a year to get the diet figured out enough for weight gain. But then he went from...
  22. dilettantesteph
    Lots of celiacs eat those no problem. My son and I both get sick if we do. We had to learn the hard way to check for that information.
  23. dilettantesteph
    Some of those gluten free foods are a little higher in gluten than others. You might want to list some specific brands that you eat and people can respond if they find them problematic. Generally more sensitive people avoid anything processed in facilities that also process wheat. In other words, you might be getting some gluten contamination.
  24. dilettantesteph
    My son and I haven't had any problems at the dentist and they don't do anything special for us, and we are both very sensitive. Hopefully that will help to put your mind at rest.
  25. dilettantesteph
    You are an angel, and she is a lucky little girl to have you for her mother.
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