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dilettantesteph

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Everything posted by dilettantesteph

  1. dilettantesteph
    The avenin in oats is similar in structure to the gluten in wheat, barley and rye and some celiacs react to them in the same way. Others can eat them without problems. There has been some more recent research that suggests differences with different oat hybrids. That likely made initial studies harder to interpret. I think that more work needs to be done...
  2. dilettantesteph
    A lot has been learned about celiac since most of those doctors went to medical school. Some doctors don't keep current. It is an incredible shame. I went through the same thing with many doctors. Fortunately my son has a very good pediatrician and she initiated our diagnoses after my doctors missed it for 40 or so years. Celiac disease could be the...
  3. dilettantesteph
    I think that the cross reactivity theory may have come from cross contamination. It is known that some celiacs react to lower levels of gluten than others. It is known that some celiacs with ongoing symptoms heal when put on a cross contamination elimination diet. This has been discussed in the super sensitive section. It is my opinion and experience...
  4. dilettantesteph
    Could it have been cross contamination rather than a particular ingredient? I get that way from gluten. I'm glad we don't have any guns in our house...
  5. dilettantesteph
    Yesterday after I had my morning coffee, I noticed some food residue on top of the pot. Yuck. It sometimes gets stuck in the bottom of the part of the coffee maker that holds the filter and can fall in to the coffee. My teenagers don't always inspect the dishes carefully enough when they put them away, and then I am way too groggy in the morning before...
  6. dilettantesteph
    You aren't alone. My son was diagnosed at age 10 and he is now 16. He is sensitive to very small amounts of gluten and it can be very difficult to find things that he can eat. We encounter doubt about his condition everywhere we go. Everyone knows someone with celiac disease who can eat all sorts of stuff. Some doctors are terribly uneducated about celiac...
  7. dilettantesteph
    When I last bought Wolff's whole grain buckwheat which is made in the same mill as Pocono, I found a piece of what looked like wheat in 3 boxes out of 4. If guy is more sensitive than average, I wouldn't recommend it.
  8. dilettantesteph
    Envelopes are gluten free, but licking them gives me glutening symptoms. I am sensitive to very low levels and lots of gluten-free things give me glutening symptoms. Are you using rolling papers? Can you switch to a pipe?
  9. dilettantesteph
    A hot water bottle on the stomach can be soothing. Be patient with yourself. It can take some time to learn all the intricacies of this diet. The probiotic in Align has clinical studies to back it up and has helped my son.
  10. dilettantesteph
    Do you know if you react to oats? I reacted to BRM too, and I talked to them about it. At that time, they processed their gluten-free oats in the same facility as all the other gluten-free items. Or, of course corn. That's a difficult one, I hear.
  11. dilettantesteph
    I agree with deals. It can take a week to really know if I react to something or not. Also, in my case, I show the reaction mainly the next day. At that point it can be anything I ate the day before. I also needed to eat hardly anything for awhile in order to figure out what I could eat. You don't want a limited diet like that for a long time, but a...
  12. dilettantesteph
    I have reacted to a lot of organic stuff too. I'm not sure why, but when I grow that same stuff myself, I can eat it without problems. I wish you the best in finding stuff to eat.
  13. dilettantesteph
    I am another one who is very sensitive. I stick to whole foods, and I even grow what I can. Your doctor was great to point that out to you. Many are not informed about some of us being sensitive to lower levels than others. It is a bit more challenging than just grabbing gluten-free labels off the shelf, but it can be done.
  14. dilettantesteph
    You know what would be great? Set up another fryer and develop a gluten-free version. You get it spread to the whole company. What an opportunity.
  15. dilettantesteph
    You now know the source of your problems and you can fix them. There are all sorts of foods that you are probably already eating that don't contain gluten. Potatoes, rice, meat, vegetables, fruit, eggs and lots more. No problem. You may need to start doing some cooking, but that can be really rewarding and fun. My son is 16 and cooks our meals these...
  16. dilettantesteph
    I don't know if you will want to try this or not. When I was figuring this stuff out I happened to have various things growing in my garden which were additive free in terms of pesticides etc. Sometimes I had problems with something I bought in the store, but I could eat the stuff that came out of my garden. It means taking the chance of getting sick again...
  17. dilettantesteph
    Here is what they say at about.com: Open Original Shared Link
  18. dilettantesteph
    I'm so sorry. I think that it would help to get on as clean a diet as possible. Also, get lots of rest, drink plenty of fluids, and do some mild exercise. I think that you body is very busy with the restaurant contamination and it does't need anything else to deal with. I can't imagine what would happen to me if I ate that much straight gluten. No wonder...
  19. dilettantesteph
    I hated vegetables too. I realized that it was because of how they were prepared. Growing up we had mainly canned or frozen veggies boiled or warmed. Learning to cook vegetables well made a huge difference. I really enjoy veggies now. Stir fried and oven roasted is much better. Fresh veggies are much better. Adding fresh spices to them and trying different...
  20. dilettantesteph
    I agree that seeing a doctor sounds like a good idea. Unfortunately you need to see a GOOD doctor. Many of us have had problems with bad ones. Good luck with that. I have had similar questions many times. There was such a huge change when I first went gluten free that I had enough evidence to continue on with the extreme elimination of gluten contamination...
  21. dilettantesteph
    It's nice to hear about someone who has gotten better. Good for you.
  22. dilettantesteph
    I don't think that is at all true. Lactose intolerance in adults is very common.Open Original Shared Link Though it is true that celiac disease can cause lactose intolerance, it is not true that lactose intolerance is an indication of celiac disease. Did you see that 90% in some African and Asian countries are lactose intolerant?
  23. dilettantesteph
    My dishwasher doesn't work particularly well. We have a gluten free household so it isn't an issue, but I do find stuck on food on the dishes sometimes. When I suggested hand washing dishes as a possibility to see if it would make a difference, I meant to hand wash the gluten free dishes separately.
  24. dilettantesteph
    I haven't seen any evidence that digestive enzymes work, like for example, a study reported in a peer reviewed journal. I have seen studies reported about such treatments being developed for celiac disease, but as far as I know, none have yet been successful and commercially available.
  25. dilettantesteph
    Supplements are poorly regulated in this country. It is probably another ingredient or contamination that is bothering you. What brand have you used?
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