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dilettantesteph

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Everything posted by dilettantesteph

  1. dilettantesteph
    Some celiacs react to lower levels of gluten than others. Does this happen to you often? You may be one that needs to be more careful. You may have to avoid gluten-free food made in facilities that also process wheat. Some of us do, and some don't. You may want to buy from companies who regularly test to make sure that their products contain less than...
  2. dilettantesteph
    I already got my fleece lined bootie slippers, and I'm wearing them.
  3. dilettantesteph
    I think that the OP may be referring to gluten-free products that even have more than 20 ppm. The Tricia Thompson at the glutenfreewatchdog has found some of those. There isn't ever any guarantee of anything, really. There was some posting here of someone selling regular bread as gluten-free bread at fairs and things like that. There are disreputable...
  4. dilettantesteph
    I felt like this too a couple of years ago. I was worried that I would keep losing weight. What happened was that I got to the low limit of what was considered normal BMI and then I stopped losing. I even put on a little a year or so later. Have you looked at your BMI? It may be that your perception of what you should look like is unrealistic for a processed...
  5. dilettantesteph
    Enjoy!
  6. dilettantesteph
    That's difficult. I think that I would figure that I am in the majority that isn't bothered by these kinds of things. Chances are that you are in majority. The only way that super sensitives know that they are super sensitive is their reactions, so there would be no way for you to know if you are in that category anyway.
  7. dilettantesteph
    Components in coffee are not structurally similar to gluten. Coffee isn't even a similar plant. If you have problems with coffee, it can be because it is hard on the stomach. It has been found to be contaminated with barley in some cases which could also be the cause of your problems: Open Original Shared Link I buy whole beans and grind them myself...
  8. dilettantesteph
    I think that it has happened to me too. I think that I am sensitive to very low levels. One thing I can think of is that you have tiny blood vessels in your nose and maybe something it can hit your system faster that way. I agree that it seems strange and is not typical. There may be an allergy component. That could explain the speed of the reaction...
  9. dilettantesteph
    I can appreciate that concern. I am so symptomatic at such low levels that I have to be happy with symptom free. One thing about symptom free: I don't about you, but when I got my diagnosis and went gluten free I had all sorts of symptoms resolve, not just the obvious ones that had led to the diagnosis. I had no idea how many things were being caused...
  10. dilettantesteph
    If you are referring to my reactions, they are not typical of an allergic response. They are typical celiac disease symptoms. If you are providing more details to help people decide whether or not to go see an allergist, no problem. I was a bit vague because I didn't feel comfortable giving details when I am not an MD or an allergy sufferer.
  11. dilettantesteph
    It does feel like a glutening, but let me repeat that I believe that I react to very small amounts of gluten. These amounts are way below the just under 20 ppm allowed in gluten-free foods, to which the experts say that the vast majority of celiacs don't react. The experts would say that there is no reason to worry if you can eat those without problems...
  12. dilettantesteph
    Have you reacted to it in the past? How much did you use? Small amounts are not supposed to bother the vast majority of celiacs. I am not in that group and threw out my spices long ago. If you are in that group, why worry?
  13. dilettantesteph
    I read this to give the same sorghum advice. I found it to taste the most like wheat too.
  14. dilettantesteph
    In my opinion, if there is wheat straw with seeds on it tracked around the garden center at Walmart, there are some more sensitive celiacs who would want to avoid it. It might be nice to post this in the super sensitive section where they could see it. It would be a good idea to first find out if it really is wheat. I am not familiar with saraphim's...
  15. dilettantesteph
    I have issues with them from the store. I can eat them from a source that I know doesn't use grain derived materials. I believe that am sensitive to very low levels of gluten and have problems with all sorts of things which I attribute to very low levels of gluten contamination. I could be wrong about that. I have talked to suppliers of mushroom spores...
  16. dilettantesteph
    Thanks for posting that Shauna. I hadn't seen it before. As Trisha mentions, we eat a lot less spice in a day than we do something like a gluten-free bread, so the less sensitive may not notice any problems. We super sensitives could, and I have. Interesting that coriander is such a problem, and good that I just harvested a bunch of that from my garden...
  17. dilettantesteph
    Irish mentioned Bobs, so I'll mention that I think that I have problems with them, and I think it is because I am sensitive to oats. Last I knew, they process their gluten-free oats in the facility with the other gluten-free stuff.
  18. dilettantesteph
    You could also try just eating less of the processed item. The ppm is a concentration, and when they talk about amount that initiates a gluten reaction, they talk about amount per day. It is thought to be dose dependent.
  19. dilettantesteph
    That isn't true. Barley gluten and rye gluten have different chemical structures and even different names (hordein and secalin). I don't know if reactions are different or not. Looking at it as a chemist, it could fit the binding site differently. They are different when it comes to detection methods. This mentions it a bit, but you would have to do...
  20. dilettantesteph
    Thanks Kareng! I fixed it.
  21. dilettantesteph
    This post might help you: Open Original Shared Link She says that Glutino tests to make sure that their products test to under 20 ppm. That doesn't mean that they contain that amount of gluten. They could contain none, but they could contain under that amount. Some of the other companies test to lower levels. To start, I would try some of those products...
  22. dilettantesteph
    I think about this from time to time. I have heard about homeschooling textbook series. Do you use one?
  23. dilettantesteph
    I think I get colds more easily if I am glutened.
  24. dilettantesteph
    The oat reaction is more or less the same as the gluten reaction for us. I hope you get things sorted out. It is hard to watch your child suffer. Once school starts it will be hard to know if there was some accidental contamination there, or if it is her diet. Our experience was that it was usually diet related. Be patient with yourself as you learn...
  25. dilettantesteph
    Yup, some of us are sensitive to lower levels of gluten than others. It looks like you are one of the more sensitive ones. So am I. May contain wheat does not mean does contain wheat. Also, that statement is voluntary, so it not being there does not mean necessarily that the product is less likely to contain some wheat contamination. The low level contamination...
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