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dilettantesteph

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Everything posted by dilettantesteph

  1. dilettantesteph
    I find that it really helps to control gluten intake where I can. That way if I get some accidental gluten from elsewhere, it doesn't bother me as much. I have a little bit of wiggle room. Also, once you are well healed, you don't experience symptoms as easily. I am not less sensitive at all, unfortunately, but it takes awhile to get re damaged enough...
  2. dilettantesteph
    Soy can be contaminated with gluten. Look at Tricia Thompson's study: Open Original Shared Link I found that I couldn't eat soy produces, but I could eat soy if I bought edamane in the pod. I hope that the more careful diet helps you to improve.
  3. dilettantesteph
    I read up on testing for food intolerances. It seemed like the tests are expensive and not very accurate. You can use them as starting points for challenge/elimination dieting, but you still have to do those diets to be sure of what bothers you. Your problem may not be other food intolerances anyway. It may be that you are sensitive to the low levels...
  4. dilettantesteph
    I don't have DH, that was another family member. Probiotics do help. They just don't help as much as I would like.
  5. dilettantesteph
    I'm afraid not. In the study recently published about trace gluten referred to in the super sensitive section, they said that most of those participants were able to go back to a typical gluten-free diet.
  6. dilettantesteph
    I have looked and I haven't found any peer reviewed research papers that prove the cross reactivity that is often referred to in celiac disease/gluten sensitivity circles. I have found that I can eat eggs from pasture raised chickens. I even notice the difference when they start to add the feed for the winter. Last season I froze a bunch so that I could...
  7. dilettantesteph
    Here it is, this article describes the study, and the actual study you can get to by clicking on "study" in the article. They describe the diet in more detail. Open Original Shared Link Let me tell you that the diet includes some things that I had to eliminate. If you get improvement, but not all the way, you should be on the right track. It is helpful...
  8. dilettantesteph
    I haven't found that probiotics make all that much difference, though they do make some difference so I continue to take a probiotic as well as eat my 100% grass fed yogurt. I'd look at recent changes to your diet. If there none, sometimes the change was made at the supplier end. I have found those the most difficult to figure out. I have just had to...
  9. dilettantesteph
    Whoops, I meant to be there and forgot. Did anyone show up?
  10. dilettantesteph
    I think that it can come from a lot of things. A bug which you mistake for gluten, someone leaving a crumb somewhere for you to pick up accidentally, going through the flour isle at the store right after a spill has been cleaned up so that you can't tell that there is still flour in the air, and inconsistent contamination. Sometimes I have a food that I...
  11. dilettantesteph
    I find that when I have been recently glutened, I am more sensitive to trace gluten. I think that it would help to go on a super gluten free diet of mainly whole foods until you heal again, and then you would probably be able to go back to that old diet. Some of us seem to get sensitive to lower levels as time goes on, but in your case it seems more like...
  12. dilettantesteph
    I found this source which says that intraepithelial lymphocytes are Marsh type 1 "Seen in patients on gluten free diet" Open Original Shared Link It seems to me like what you would expect to find if you had celiac disease and had been on the gluten free diet.
  13. dilettantesteph
    Thank you for the information. I had problems with their grass fed cheese. I had problems getting any details about it's processing. It is helpful to know about the experience of others.
  14. dilettantesteph
    It all depends on one's sensitivity. I know that we had problems with a shared household in general. We tried several systems of separate dishes, counters, shelves in the fridge, etc. I know that sometimes when I get the dishes out of the dishwasher, I see bits of food that didn't wash off properly. Imagine how many times the little bits of food might...
  15. dilettantesteph
    It doesn't have to say that it is made in a shared facility even if it is. The warning message is voluntary, so it could be shared anyway.
  16. dilettantesteph
    I know that I have reacted to soybean oil, though I don't react to soybeans when I buy edaname in the shell.
  17. dilettantesteph
    I have noticed gluten contamination in some juices. I'm not corn sensitive. I don't know how it gets there. Trader Joe's sometimes has that warning about it being processed in a mixed facility. Is it on the juice?
  18. dilettantesteph
    I've seen French bread baquettes on top of the bananas. Kids in their carts eat Cherrios (I'm oat sensitive too), donuts and cookies. I've washed the outside of packages after I take them home. I wash my beans with soap. I soak them in water first so that they will absorb plain water and not the soap. Soap works much better than plain water to remove...
  19. dilettantesteph
    I get swollen fingers when glutened. Before diagnosis they were all swollen and I had stopped wearing rings. After diagnosis they went down and I was surprised to find that it was gluten connected. My doctors and I had thought that it was arthritis. I started wearing rings again. Now they can swell up again if I get into gluten contamination for long...
  20. dilettantesteph
    I can't tell from your post. Do you have celiac disease? Reflux can be a symptom of glutening. When my son gets into too much gluten cross contamination he gets reflux. Then we have to work on his diet. More whole foods, and fewer things that come in boxes is what helps the most. Keeping a food/symptom journal is helpful to track which foods are problematic...
  21. dilettantesteph
    It is possible to be that sensitive. It can take awhile to figure out your level of sensitivity. Don't assume the worst. It is possible to get a crumb somewhere but not see it. Many celiacs find that they need a gluten free household to avoid accidental gluten contamination, so that could be it. Or, the table could easily have not been cleaned, or not...
  22. dilettantesteph
    I also react to gluten-free oats like gluten. I found that even back when I was less sensitive and able to eat more processed foods, I had to avoid foods processed in facilities that also processed gluten free oats.
  23. dilettantesteph
    It isn't unusual for doctors to not want to test. My husband's doctor refused to test him despite our son having it. He went elsewhere. What can happen if you don't get tested is that sometimes symptoms return. Then you won't know if it is from gluten in the diet, non responsive celiac disease or an incorrect diagnosis. It can be very difficult...
  24. dilettantesteph
    I am on my second. First I got an inexpensive one locally, and then I invested in a more expensive one, and I don't regret it. I also use it for making yogurt. I made a lot of veggie chips. One nice recipe for that was half boiled potato and half boiled greens mixed with some salt and oil. I think I used 1/4 cup oil for 2 c. vegetables, and about 1 t...
  25. dilettantesteph
    I think that whether or not you want to do it depends on how sick you might get if glutened, and how sensitive you are, or in other words how likely it is that you will get glutened. It is an individual choice depending on those two factors, and maybe more, like do you have an important client meeting the next morning during which you don't want to be having...
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