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dilettantesteph

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Everything posted by dilettantesteph

  1. dilettantesteph
    I try to only have one new thing per week so that I can know what got me. Based on my reading of others' reactions, I'd guess Quaker. I can't eat any of those.
  2. dilettantesteph
    Another good reason for a gluten free planet.
  3. dilettantesteph
    I am super sensitive. It took me 4 years or so to figure out a diet that doesn't make me sick. I started working part time again after that! Now I am going to try to transition to full time. How I did it, and still do it is by keeping track of my symptoms and keeping track of what I eat. My sensitivity levels increased dramatically as time went on...
  4. dilettantesteph
    My son needs to be on a whole foods diet to be symptoms free and did not react to the orthodontic mold material that was used on him. Good luck!
  5. dilettantesteph
    That's what happens to me when I get accidental gluten contamination. Yesterday it happened multiple times before 9 a.m. I actually did it on purpose this time, checking them item that I had eliminated to be sure that it was bad. I didn't want to believe it. A food journal has been essential to help me figure this all out.
  6. dilettantesteph
    Is nausea one of your glutening symptoms? Could you have become sensitive to lower levels of gluten than before?
  7. dilettantesteph
    If it is glutening, then it would have to be something that you are still eating after so long, I think. Have you recently changed your source for any of those things? Someone else mentioned eating the things separately to figure out which one it is. I think that's a good idea. I hope you feel better soon.
  8. dilettantesteph
    i had to cut out all chocolate. I had a friend who made her own for awhile and I could eat hers, but then she had too much trouble finding uncontaminated starting materials. What a shame, I miss chocolate!
  9. dilettantesteph
    Unfortunately, there aren't any tests that would tell us that. There are more sensitive tests than 20 ppm though.
  10. dilettantesteph
    I was also very sick when I was first diagnosed. I felt an immediate improvement on a gluten free diet, but I kept having problems. I kept reading and kept eliminating more and more possible sources of gluten contamination in my food. That kept helping. At this point I am on an almost completely whole foods diet and that has worked very well for me. ...
  11. dilettantesteph
    I'm sorry for that. It must be very hard.
  12. dilettantesteph
    I will vomit if I get a fairly large dose of contamination. It rarely happens now. Before diagnosis, my son was vomiting about 10 times a day. He also vomits if gets a fairly large dose of contamination. It doesn't happen to him very often anymore either.
  13. dilettantesteph
    That's what I thought about my father, of the same age, but he did. I didn't nag him, but he did know I was celiac and eventually he got bothered by his symptoms enough to give it a try. He is very glad he did and feels better than he has in a long time.
  14. dilettantesteph
    With my son and me, our symptoms went away, including GERD and came back again a few months gluten free. We cleaned up our diets by checking everything we were eating and symptoms went away and came back again in a few more months. This process repeated itself with our believing that we had become more sensitive to trace gluten and eliminating more possible...
  15. dilettantesteph
    I seemed to get sensitive to lower levels of gluten as time went on. I kept having to learn more and more about where it might be. Keeping a record of what I eat and how I feel has been very helpful. It can take awhile to figure it all out.
  16. dilettantesteph
    Edited: I misread the original post. Enjoy your carrots.
  17. dilettantesteph
    I think that it could be both. I have seen several studies of inhaled gluten being a problem. I haven't seen any studies of skin contact being a problem. I think that studies exist which show that it isn't. There hasn't been much done with super sensitives, however, so we are stuck with guessing.
  18. dilettantesteph
    You are so right. If it weren't for this diagnosis I'd still be eating that stuff without even worrying too much about the consequences. There are advantages to all this.
  19. dilettantesteph
    That sounds incredibly cute!
  20. dilettantesteph
    Maybe it should be "avenined."
  21. dilettantesteph
    I get "oatened" too. I like the term. I also need to watch out for cross contamination from oats.
  22. dilettantesteph
    I have had this type of problem before. What I learned to cope with it is to only try one new thing at a time. I try to only do one new thing per week. It can sometimes take that long for a low level reaction to become evident. That way I know what it most likely to have caused my problem. For a really super sensitive celiac, it could be any or all of...
  23. dilettantesteph
    There are so many levels of sensitivity to differing amounts of gluten. There are so many different levels of severity of reaction. It makes it very difficult to come to a consensus about what is safe and what isn't. Add to that the fact that there is a lot of money to be made by the food industry, and we have a complicated equation. I don't know the...
  24. dilettantesteph
    Does your family have any favorite meals which are naturally gluten free? Lamb with vegetables on rice with a side salad? Chicken with mashed potatoes and carrots? There are many options. How about breakfast of scrambled eggs with cheese and a glass of milk? Prepare meals like that for the whole family and sit down together. She will have fewer problems...
  25. dilettantesteph
    What is your diet like? My gastroenterologist first told me that some celiacs will react to the tiny amount of gluten allowed in gluten free foods. There are some references for this in the FDA Gluten Hazard Assessment Report. I have heard figures like 99% don't, but you could still be in the 1% that do. Have you tried a whole foods only diet? That was...
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